Summer mixed mushroom vegan pizza with fresh thyme, garlic and shallots

Ingredients:

• Homemade pizza crust (flour, yeast, water, oil)
• Fresh or dried mushrooms (porchini, crimini, chantrelle)
• Fresh thyme
• Vegan Kite Hill ricotta cheese
• Fresh shallots
• Fresh garlic
• Sea salt

Recipe:

Crust: 2 1/2 cups flour, 1 tsp instant yeast, 3/4 cup water, 1/4 tsp salt, 1 tsp olive oil. Combine ingredients in mixing bowl, knead until smooth, soft and not sticky. Coat with additional olive oil, cover and let rise 2-3 hours until dough has doubled in size. Preheat oven to 425 degrees. Once dough is risen, transfer to pan and stretch by hand until dough reaches thinness/thickness you prefer. Top with a coat of olive oil.

Slice mushrooms, shallots, garlic and separate thyme from stems. Top crust generously with sliced vegetables and herbs. Add generous amount of Kite Hill ricotta cheese, sprinkle salt to taste. Bake until crust is golden brown depending on oven.

Serve with arugula or other green salad and olive oil for dipping the pizza.

Wood-Fired New Zealand Rack of Lamb

Ingredients:

• New Zealand Rack of Lamb
• Homemade Herbs de Provence
• Sea salt
• Fresh ground pepper
• Wood fired grill

Recipe:

With your Rack of Lamb at room temperature, remove extra fat and clean up rib bones to your style and taste. Apply Herbs de Provence to all sides of the Rack and set aside.

Prepare a small wood fire in your grill, 4-5 small logs, using your favorite wood; oak works well. Bring the fire to coals with one chunk of log or two still providing a bit of smoke.

Add the salt and pepper to the Rack of Lamb; place the Rack a few inches above the coals. Cook on each side of 8-12 minutes.
Enjoy with your favorite Hall Wines!

Koji Rice Dry-Aged Steak

Ingredients:

• Koji Rice
• Choice or prime Ribeye Steaks
• Salt 
• Pepper
• European unsalted butter
• 2017 HALL Eighteen Seventy-Three Cabernet Sauvignon

Recipe:

Place 1 cup of Koji rice in a mini chopper, roughly chop Rub the chopped rice all over the steaks, wrap in plastic and place in the refrigerator for 36-48 hours Remove from refrigerator. Scrape rice off. Season with Salt and let rest at room temperature for one hour.

Meanwhile, heat grill. Charcoal or gas will work great! Grill the steaks making two turns per side with 1+30 min per turn to create grill marks. Remove at 128 degrees Allow steak to rest tented with foil.

Cut and serve with the perfect glass of 2017 HALL Eighteen Seventy-Three Cabernet Sauvignon!