An old Sawyer recipe, this Seafood Supreme is extremely versatile. Enjoy it as soup or serve it like an Alfredo sauce over pasta or rice. 

Ingredients

• 8 oz butter
• 1 cup flour
• 2 tsp salt
• 2 cans of evaporated milk
• 1.4 tsp garlic powder
• 3 cups water
• 2 pounds of fresh seafood like shrimp, crab, or lobster
• 3 eggs, boiled and chopped
• 1/2 cup parsley, minced
• 1/2 cup green onions, sliced
• 1/2 cup red bell pepper

Directions

1. In a large saucepan on medium to low heat, melt butter then slowly whisk in flour to form a smooth roux. 
2. Gradually pour in evaporated milk while whisking, then add salt, garlic powder, and water. Simmer for 5 minutes.
3. Add your seafood to the sauce and simmer for about 2 minutes. 
4. Then add the eggs along with parsley, green onions, and red bell pepper to the pot. Stir to combine.
5. Simmer for an additional 2-3 minutes, adjust seasoning if needed.
6. Serve hot over rice, pasta, or with crusty bread.

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

• 16 oz sliced mushrooms
• 1 cup white rice
• 1 cup diced tomatoes
• 1/2 cup diced onion
• 1/2 tsp dried thyme, or 1 sprig fresh thyme
• 1/2 tsp rosemary, or 1 spring fresh rosemary
• 1 cup chicken broth
• 1/2 cup red wine
• 2 tsp salt
• 1/4 tsp pepper
• 1 cup peas
• 4 oz butter
• 1/2 cup grated parmesan cheese

Directions

1. In a large skillet, heat olive oil on med-high heat. Add the mushrooms and sauté until golden brown.
2. Turn the heat to low, then add the rice to the pan stirring constantly for 2 minutes until lightly toasted.
3. Add tomatoes, onion, thyme, rosemary, salt, and pepper. Turn the heat back up to medium and stir until the onions are almost translucent.
4. Add chicken broth and red wine to the skillet. Mix well and turn the heat to high until the mixture starts to boil.
5. Turn the heat to low and cover the skillet. Simmer for 20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
6. Once the rice is fully cooked, stir in the peas and the butter.
7. Serve with freshly grated parmesan.

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.

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!

Ingredients

• 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 

Directions

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.

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

Ingredients

• 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

Directions

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.

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.