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Dinner in a Pumpkin

This is a drool-worthy centerpiece – and we aren’t talking about wine for once! Enjoy this fun, Fall dinner and let it take center stage on your dining table.

The best thing about this recipe is you can make your favorite rice dish, whatever it may be, and put it in the pumpkin.  It’s delicious any way you choose to make it!


  • 1 large pumpkin
  • 8 oz. mushrooms, sliced
  • 1 lb ground beef
  • 1/4  cup bell pepper, red and green, chopped
  • 1 medium onion, chopped
  • 1/4 cup soy sauce
  • 2  T brown sugar
  • 1 10-3/4 oz. can cream of chicken soup (broth is a fine substitute)
  • 2 cups cooked rice 


  1. Preheat oven to 350 degrees.
  2. Cut the top from the pumpkin and clean out the seeds and stringy pulp. 
  3. In a large skillet, add a drizzle of olive oil then brown the mushrooms. Then, add the onion, peppers, and meat. 
  4. Add soy sauce, sugar, mushrooms, and soup.  Simmer for 10 minutes. 
  5. Mix in the rice, then pour the mixture into the pumpkin.  Place the filled pumpkin on a baking sheet and bake for one hour.
  6. Note, if you use a larger pumpkin, it may take longer for it to cook fully. The pumpkin flesh should be soft enough to scoop out onto your plate. It’s similar in texture and even flavor to spaghetti squash. How fun?
  7. Enjoy with friends and a nice glass of wine.

Summer Gazpacho

Beat the heat with this easy gazpacho recipe. A lovely pairing with our Rosé or Sauvignon Blanc. Enjoy!


  • 1 english cucumber
  • 2½ pounds ripe tomatoes, chopped
  • 2 fresno chiles, or ½ red bell pepper, stemmed and seeded
  • ¼ small red onion, rinsed
  • 4 small garlic cloves
  • ¼ cup chopped cilantro, plus more for garnish
  • 3 tablespoons sherry vinegar or red wine vinegar
  • ½ cup olive oil, plus more for drizzling
  • 1¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Cherry tomatoes and fresh herbs, for garnish


  1. Finely chop ¼ of the cucumber and reserve for garnish.
  2. Peel the remaining cucumber, cut it into chunks, and transfer it to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
  3. Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Spanish Onion Pie

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


  • 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


1. Over medium heat, sauté the onions in butter until transparent. Remove from heat. 
2. Slowly add the sour cream and eggs, stirring constantly. 
3. Next, add the seasonings and mix well to combine.
4. Pour the onion mixture into an unbaked pie crust. 
5. Bake at 325 for 20-30 minutes until firm but not brown.

Christmas Cookies

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


  • 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


Preheat oven to 350.

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Shrimp & Pesto Fettuccine

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.


  • 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


  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.
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