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NEIGHBOR WINERIES – INTERNET ONLY
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FARM STANDS & LOCAL PRODUCE
FARM STANDS & LOCAL PRODUCE
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Recipes
Recipes
Dining
SUISUN VALLEY DINING
Buzz Coffee at Village 360
Mankas Grill
Pioneer Tap Room
The Landing at Village 360
INNS & SPECIALTY PRODUCTS
SPECIALTY PRODUCTS
Il Fiorello Olive Oil Company
Jelly Belly Candy Company
INNS
Suisun Valley Inn at Monroe Ranch
Persimmon and Cheese Crostini
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© 2018 Il Fiorello Olive Oil Company
Persimmon and Cheese Crostini
Print Recipe
© 2018 Il Fiorello Olive Oil Company
Ingredients
1/2
baguette, thinly sliced on a slight bias (16 slices)
Il Fiorello Athena’s Blend Extra Virgin Olive Oil
8
ounces
fresh Burrata cheese
2
Fuyu persimmons, peeled, halved - thinly sliced 16 slices
Fresh Basil, cut into ribbons
Freshly cracked pepper, for serving
Servings:
Instructions
Preheat oven to 375°F
Place slices of baguette on a rimmed baking sheet, drizzle lightly with Olive Oil
Toast until dry and lightly golden, remove and cool
Heat 1 tablespoon of Olive Oil in a pan over medium heat
Add thinly sliced crosswise persimmon slices to pan, and lightly sauté just until soft
Top each piece of baguette with 1 slice of persimmon and 1-2 teaspoons of cheese
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Strawberry Spinach Salad
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Strawberry Spinach Salad
Print Recipe
Ingredients
2
tablespoons
sesame seeds
1
tablespoon
poppy seeds
1/2
cup
white sugar
1/2
cup
olive oil
1/4
cup
distilled white vinegar
1/4
teaspoon
paprika
1/4
teaspoon
Worcestershire sauce
1
tablespoon
minced onion
10
ounces
fresh spinach - rinsed, dried and torn into bite-size pieces
1
quart
strawberries - cleaned, hulled and sliced
1/4
cup
almonds, blanched and slivered
Servings:
Instructions
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.
Cover and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds.
Pour dressing over salad, and toss
Refrigerate 10 to 15 minutes before serving.
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Red Bell Pepper and Broccoli Pasta Sauce
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Red Bell Pepper and Broccoli Pasta Sauce
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Ingredients
4
red bell peppers, seeded and cut into strips
1
medium-sized onion, thinly sliced and separated into rings
2
large cloves garlic, finely chopped
2
tablespoons
extra-virgin olive oil
1
bunch fresh broccoli (about 1 pound), broken into florets and stems cut into 1/2-inch pieces
Salt and freshly-ground black pepper to taste
Grated cheese (optional)
Servings:
Instructions
In a large skillet, heat the olive oil over medium heat.
Add red peppers, onion, and garlic, cook until soft, about 30 minutes.
Bring a saucepan of water to a boil, salt lightly, and cook broccoli stems for a few minutes, then add florets.
Cook broccoli until tender but still bright green, no more than about 10 minutes.
Drain, break up slightly with a fork, and toss with the red bell pepper mixture.
Season with salt and pepper, top with grated cheese, if desired, and serve immediately.
Serves 4
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Grilled Tri-Colored Pepper Salad
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Grilled Tri-Colored Pepper Salad
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Ingredients
1
each, large red, yellow, and green bell peppers
1/3
cup
extra-virgin olive oil
3
tablespoons
balsamic vinegar
2
cloves garlic, minced
1/4
teaspoon
salt
1/4
teaspoon
black pepper
1/3
cup
crumbled goat cheese (about 1 1/2 ounces)
1/4
cup
thinly sliced fresh basil leaves
Servings:
Instructions
Place bell peppers on grill, skin-side down.
Grill bell peppers for 10 to 12 minutes or until skin is charred.
Place charred bell peppers in paper bag. Close bag; set aside to cool 10 to 15 minutes.
Remove skin with paring knife; discard skin.
Place bell peppers in shallow glass serving dish.
Combine oil, vinegar, garlic, salt and black pepper in small bowl; whisk until well combined.
Pour over bell peppers.
Let stand 30 minutes at room temperature.
Sprinkle bell peppers with cheese and basil just before serving.
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Tags
almond
apple
apricot
basil
bean
beets
brussel sprouts
carrots
corn
cranberry
cranberry bean
cucumber
fava bean
green bean
honey
lemon
olive oil
onion
orange
peach
pear
pepper
persimmon
pumpkin
raspberry
squash
strawberry
tomato
watermelon
zucchini