Topped with crumbled feta cheese and a hint of lemon zest, this dish is a crowd-pleaser and perfect for a cozy night in. Don’t forget to pair it with your favorite glass of wine!

Ingredients

• 1 lb angel hair pasta
• 1 medium onion, diced
• 6 cloves of garlic, minced
• 2 Tbsp olive oil
• 8 oz mushrooms, sliced
• 1 lb shrimp
• 8 oz scallops
• 1/2 cup sundried tomatoes, sliced
• 1 can artichoke hearts
• 1 can sliced black olives
• 1 cup white wine, separated
• 2 Tbsp pesto
• salt, red pepper, and oregano to taste
• zest of one lemon
• 2 Tbsp butter

Directions

1. Rehydrate the sundried tomatoes by bringing a small sauce pot with water to a boil. Add the sundried tomatoes, turn the heat to low, and let them simmer for about 20 minutes. Remove, drain, and put aside.
2. Bring a large pot of salted water to a boil for the pasta. Cook according to the package instructions but subtract 2 minutes from the cooking time. Strain, but reserve 1 cup of pasta water for the sauce.
3. Heat the olive oil in a large skillet. When it starts to ripple add the mushrooms, be careful not to crowd them. Once browned, deglaze the pan with the white wine. Add the onions and garlic and season with salt, red pepper flakes, and oregano, then cook until translucent. Add the sun-dried tomatoes, olives, artichoke hearts, and lemon zest. Turn heat to low.
4. In a separate skillet, heat the butter until melted. Pat the scallops dry then add them to the pan, season with salt and brown them on each side. Remove them from the pan. Next, add more butter to the skillet and saute the shrimp just until they turn pink then deglaze the pan with more white wine. Simmer for about one minute, then add them to the large skillet with the vegetables turning the heat back up to medium high.
5. Now toss the pasta, vegetables, pesto, and feta cheese together. If the combination is a bit dry, add some of the reserved pasta water. Serve with a portion of scallops and a big glass of wine.

A fantastic appetizer or side dish, this will be the recipe everyone asks for. And it’s perfect with any wine you’re serving.

Ingredients

• 2 pounds Spanish onions, thinly sliced
• 1/2 cup butter
• 1 cup sour cream
• 3 eggs, lightly beaten
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• A dash (or two) of Tabasco
• A dash of Worcestershire
• 8.5-9 inch prepared pastry crust, unbaked
• 2-3 tablespoons freshly grated parmesan cheese

Wine for grown-ups and cookies for toddlers. Baking memories the Sawyer way.

Ingredients

• 1 cup Salted butter, softened
• 3/4 cup Brown sugar
• 1/2 cup White sugar
• 2 Eggs, room temperature
• 1 tsp Baking soda
• 1 cup Warm water
• 1 tsp Vanilla
• 3 cup All-purpose baking flour
• 1 cup Chopped soft nuts (walnuts or pecans)
• 12 oz Semisweet chocolate chips

Our bright Sauvignon Blanc is the perfect accompaniment for this combination of herbal pesto, savory shrimp, and acidic cherry tomatoes. Feel free to add any of your garden’s or farmer’s market vegetables to this. Green beans, zucchini, and yellow squash would all be wonderful additions.

Ingredients

• 1 package fettuccine
• 3/4 cup basil pesto
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon dried Italian herbs
• Salt & pepper to taste
• 1/4 cup freshly grated parmesan cheese, plus more for garnish
• 1 cup cherry tomatoes halved
• 1/4 cup parsley, finely chopped for garnish

Directions

1. Bring a large pot of salted water to a boil. Cook the fettuccine 2 minutes less than the package instructions.
2. While the pasta is cooking, heat the olive oil in a large pan over high heat. Add the shrimp and season with the Italian herb seasoning, salt, and pepper. Cook for about 2 minutes or just until the shrimp start to turn pink. Turn off the heat.
3. Drain the pasta and add it to the pan with the shrimp.
4. Add the pesto and toss with tongs to coat the fettuccine. Then, add the cherry tomatoes and parmesan cheese.
5. Plate the fettuccine and garnish with chopped parsley and grated parmesan.