root1wine

• 450 g | 16 oz | 2 1/2 cups ground beef
• 1 tsp wholegrain mustard
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp canola oil, for brushing
• 1 tbsp butter, melted
• 4 slider buns, split in half
• 1 small butter lettuce, leaves separated
• 1 small red onion, sliced
• 100 g | 3 1/2 oz | 3/4 cup blue cheese crumbles, or feta crumbles

1 Preheat a grill or broiler to a moderately hot temperature; if using a charcoal grill, wait until coals turn white hot.

2 Scrunch together ground beef, mustard, salt and pepper in a mixing bowl. Divide into four and shape into small patties; press a thumb indent into their centers to prevent uneven rising during cooking.

3 When the grill is ready, brush with some oil. Brush patties with melted butter and season with a little salt before placing on the grill.

4 Cover and cook for about 4-5 minutes, turning halfway through, until lightly charred and firm to the touch; cook for more or less time depending on your desired cooking degree.

5 When ready, remove from grill and let rest briefly, covered with aluminum foil.

6 To assemble, toast slider buns on the grill. Top bottom halves with lettuce and sit patties on top.

7 Top with red onion slices, blue cheese crumbles and tops of the buns before serving.

Serve with a glass of Root: 1 Cabernet Sauvignon.

If desired, you can spread the slider buns with mustard, mayonnaise or ketchup before assembling. The thickest parts of the patties should register at least 145F on a meat thermometer for medium-rare.

• 4 ahi tuna fillets, ~7 oz each
• 2 tbsp sesame oil
• 1 butter lettuce, torn into leaves
• 1 handful pitted black olives, sliced
• extra-virgin olive oil
• 1/2 lemon, juiced
• kosher salt
• freshly ground black pepper

1 Preheat a large non-stick sauté pan over a high heat until very hot; it should almost be smoking.

2 Rub tuna fillets with sesame oil and season with a little salt and pepper.

3 Sear in preheated pan for 45-60 seconds on both sides; they should be golden on the outside and still pink and raw in the middle.

4 Remove from pan and arrange on serving plates. Toss butter lettuce leaves and black olive slices with a drizzle of extra-virgin olive oil and some pepper in a mixing bowl.

5 Serve salad on side of tuna as a garnish.

Pair with a chilled glass of Root: 1 Sauvignon Blanc.

• 1 whole chicken, ~3.5 lb, trimmed with giblets removed
• 1 small apple
• 1 small orange
• 4 medium white potatoes, peeled and cut into chunks
• 2 large carrots, peeled and roughly chopped
• 1 yellow bell pepper, cored, seeded and chopped
• 1 green bell pepper, cored, seeded and chopped
• 2 tbsp olive oil
• 2 tbsp butter, softened
• 1 tsp dried oregano
• 1 tsp dried sage
• 150 ml | 5 fl oz | 2/3 cup dry white wine, e. g. Root: 1 Sauvignon Blanc
  kosher salt
  freshly ground black pepper

1 Preheat oven to 350F.

2 Stuff chicken with apple and orange. Tie with butcher’s twine; you can ask and have your butcher do this for you, if preferred.

3 Arrange vegetables in a roasting pan, drizzle with olive oil, and season with some salt and pepper, tossing to combine.

4 Sit strung chicken on top and rub with softened butter. Season with dried herbs, salt and pepper. Pour wine around pan.

5 Roast for about 1 hour 20-30 minutes until juices run clear when thickest part of thigh is pierced; it should register at least 175F on a meat thermometer.

6 Remove from oven and loosely tent with a sheet of aluminum foil.

7 Let chicken rest for at least 10 minutes before carving and serving with vegetables.

Serve with a glass of Root: 1 Carmenère

• 1 pork tenderloin, ~1.75-2 lb, trimmed of excess fat
• 2 tbsp olive oil
• 1 large red bell pepper, cored, seeded and cut into strips
• 3 baby zucchini, cut into wedges
• kosher salt
• freshly ground black pepper

1 Preheat oven to 375F. Preheat an ovenproof pan over a moderate heat until hot.

2 Rub pork tenderloin with 1 tbsp olive oil and season generously with salt and pepper.

3 Sear pork in hot pan until golden-brown all over, turning from time to time with tongs.

4 Remove from pan to a plate. Add remaining olive oil to pan followed by vegetables and a pinch of salt and pepper. Sauté for 1 minute, tossing frequently.

5 Sit tenderloin back on vegetables and transfer pan to oven. Roast until pork is firm yet slightly springy to touch, about 15-20 minutes; the thickest part should register at least 145F on a meat thermometer for medium.

6 Remove from oven and loosely cover with aluminum foil. Let rest for at least 10 minutes.

7 After resting, carve pork into thick slices. Arrange on a serving platter with the vegetables.

Serve with a glass of Root: 1 Pinot Noir.

• 225 g | 8 oz | 1 cup prepared pizza dough
• all-purpose flour, for dusting
• 1 tbsp olive oil, plus extra for drizzling
• 250 g | 9 oz | 1 cup fresh mozzarella, drained and thinly sliced
• 4 prosciutto slices
• 1 large handful arugula, washed
• kosher salt
• freshly ground black pepper

1 Preheat oven to 450F. Place a pizza stone or round baking sheet in oven to preheat.

2 Turn out dough onto a lightly floured surface and knead briefly.

3 Roll out into a 10″ round, approximately 0.125″ thick. Lift onto a floured sheet of parchment paper.

4 Brush with olive oil and top with mozzarella and prosciutto. Drizzle with a little more olive oil and season with a little salt and pepper.

5 When the oven and pizza stone have preheated, carefully remove stone and slide pizza off floured parchment and onto the stone.

6 Bake for 8-11 minutes until dough is risen and golden-brown at edges and underneath.

7 Remove from oven and let cool briefly before topping with arugula and serving.

Serve with a glass of Root: 1 Heritage Red.

• 1 tbsp oregano, chopped, plus extra to serve
• 2 garlic cloves, minced
• 45 g | 1 1/2 oz | 3/4 cup fresh breadcrumbs
• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 300 g | 11 oz | 2 cups ground beef
• 300 g | 11 oz | 2 cups ground pork

For the red sauce:

• 2 tbsp olive oil
• 1/2 onion, finely chopped
• 2 garlic cloves, finely chopped
• 675 g | 24 oz | 3 cups crushed tomatoes
• 1 pinch sugar

1 For the meatballs: Preheat oven to 350F.

2 Stir together oregano, garlic, breadcrumbs, olive oil, dried basil, salt and pepper in a large mixing bowl.

3 Add ground beef and pork. Scrunch together with your hands until thoroughly combined.

4 Divide into meatballs, rolling between palms to form. Arrange on a large baking sheet, spaced apart.

5 Bake for about 25-30 minutes, turning halfway through, until golden-brown and firm to the touch.

6 For the red sauce: In the meantime, heat olive oil in a large sauté pan set over a medium heat.

7 Add onion, garlic and a pinch of salt, sweating until softened, about 5 minutes.

8 Stir in crushed tomatoes, sugar and a generous splash of water. Bring to a steady simmer and cook for 5-10 minutes until slightly thickened. Season to taste with plenty of salt and pepper.

9 Remove meatballs from oven when ready and arrange on a serving platter. Spoon over red sauce and garnish with some oregano.

Pair with a glass of Root: 1 Cabernet Sauvignon.

• 2 large heirloom tomatoes, cut into 0.333″ thick slices

• flaked sea salt

• 250 g | 9 oz fresh mozzarella, drained and cut into 0.333″ thick slices

• 1 bunch fresh basil, leaves only

• extra-virgin olive oil

• balsamic vinegar

1 Arrange tomato slices on a serving platter and season with flaked sea salt.

2 Tuck mozzarella slices and basil leaves in-between tomato slices, alternating.

3 Drizzle with extra-virgin olive oil and balsamic vinegar before serving.

Serve with a chilled glass of Root: 1 Sauvignon Blanc.

• 3 tbsp extra-virgin olive oil, plus extra for brushing
• 1 tbsp lemon juice
• 1 small shallot, minced
• 1 garlic clove, minced
• 4 vine tomatoes, cored, seeded and diced
• 1 small baguette, cut into eight 1″ thick slices
• 1 small bunch basil, leaves only, finely sliced
• kosher salt
• freshly ground black pepper

1 Whisk together olive oil, lemon juice, shallot, garlic and some salt and pepper to taste in a mixing bowl.

2 Stir in diced tomato. Readjust seasoning to taste with salt and pepper as needed.

3 Preheat broiler to hot. Lightly brush baguette slices with olive oil before toasting under broiler until golden-brown, turning once, about 1 minute per side.

4 Remove from broiler and let to cool briefly. Carefully spoon bruschetta mix on top and garnish with sliced basil before serving.

Serve with a glass of Root: 1 Carmenère.

• 5 – 6 pepperoni slices, or cured salami
• 200 g | 7 oz Brie, or other soft cheese
• 100 g | 3 1/2 oz Cheddar, or other firm cheese, cubed
• 1 small handful mixed olives
• 2 – 3 tbsp roasted peppers, in oil, drained
• 3 – 4 cornichons, in vinegar, drained
• seeded crackers
• water crackers

Arrange ingredients for charcuterie board on a serving platter; substitute cheese and cured meats for your own preference.

Serve with a glass of Root: 1 Pinot Noir.