6 cloves chopped garlic
1 pouch of Hak’s Rustic Ratatouille One Pot Sauce
1 cup, Dark Horse Chardonnay
1-1.5 pounds of assorted seafood, such as - mussels, clams, scallops, shrimp, fish, calamari.
1 Tablespoon butter or olive oil
Garnish with chopped basil, parsley and grated Parmesan cheese
In a medium pot on medium heat, saute the garlic with butter/olive oil until lightly cooked through (about 1 minute). Add the seafood and pour in the Dark Horse Chardonnay and Hak’s One Pot Sauce. Cover, set to simmer and cook for about 5 minutes or until shellfish open up. Spoon into a bowl and garnish with cheese and herbs.
Summer Cherry Crostini
1 pound of Skylar Rae cherries – sliced
1 Tablespoon of extra virgin olive oil
1 cup of ricotta cheese
1 Tablespoon of honey
small bunch of mint leaves
pinch of sea salt
Cut the baguette thinly at a slight bias. Layout on a baking sheet, drizzle with extra virgin olive oil and bake at 350 for 7-10 minutes until lightly brown and crispy. Spoon the ricotta cheese on to the bread and drizzle with honey. Top with a generous amount of sliced Skylar Rae cherries and sprinkle a touch of good quality sea salt. Garnish with little mint leaves