Open-Faced Avocado Sandwiches

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1 Open-Faced Avocado Sandwiches This avocado toast with my special twist is healthy, delicious and pretty on a plate. It is perfect for a casual lunch with friends. The ricotta provides a nice creamy texture, which balances with the salt from the capers and the crunch from the sunflower seeds. Complement this light and fresh dish with my Bertinelli Family Estates Rosé. Serves: 6 Hands-On: 15 Minutes Total: 25 Minutes Ricotta Mixture 1 cup whole-milk ricotta, drained 1 tablespoon capers, drained, rinsed and crushed 1 tablespoon extra-virgin olive oil Zest of ½ lemon plus 1 tablespoon lemon juice Big pinch kosher salt, ¼ teaspoon Freshly ground black pepper, ¼ teaspoon For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld. For the layers: Add the shallots to a bowl, cover with ice water and soak for ten minutes prior to using. Add the sea salt and lemon zest to a bowl and combine with your fingers. To build: Top each slice of bread with some of the ricotta mixture, two slices avocado, three slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally. Layers 1 small shallot, sliced 2 tablespoons sea salt flakes Zest of 1 lemon 6 slices sourdough bread, toasted 1 avocado, sliced into 12 slices 2 to 3 heirloom tomatoes, sliced into 6 slices 2 tablespoons salted sunflower seeds TIP: You ll have extra lemon salt, which I like to use on everything from steamed or roasted broccoli or asparagus to sautéed mushrooms or grilled shrimp! MAKE AHEAD: Make the ricotta mixture the night before to let the flavors develop.

2 Chicken with Lemon-Wine Sauce My special focus when cooking chicken is not to let it get dry, and this lemon-wine sauce is one of the best ways to accomplish that. Plus the lemon-wine sauce goes wonderfully with rice, broccoli, potatoes or green beans. Since it goes with a variety of side dishes and is family-friendly you can file it as always-dependable. Serve with my Bertinelli Estates Chardonnay. Serves: 6 Hands-On: 26 Minutes Total: 46 Minutes 6 (6-oz) boneless, skinless chicken breasts 2 large eggs, lightly beaten 1 cup Italian-seasoned breadcrumbs ¼ cup olive oil 2 large garlic cloves, halved 2 chicken-flavored bouillon cubes ¾ cup boiling water ¾ cup dry white wine 3 tablespoons fresh lemon juice (from 2 lemons) cup shaved fresh pecorino romano cheese 1 teaspoon fresh thyme leaves Preheat the oven to 350 F. Place the chicken breasts between two pieces plastic wrap, and flatten to ½-inch thickness, using a small heavy skillet or the flat side of a meat mallet. Place the egg in a shallow dish. Place the breadcrumbs in another shallow dish. Dip the chicken, 1 piece at a time, in the egg, shaking off the excess. Dredge in the breadcrumbs. Heat three tablespoons of the oil in a large skillet over medium. Add the garlic to the skillet; cook until lightly browned, about two minutes. Remove the garlic from the skillet using a slotted spoon; discard the garlic. Cook half of the chicken in the hot oil until golden brown, two to three minutes per side. Place the chicken on a baking sheet. Add the remaining one tablespoon oil to the skillet. Cook the remaining half of the chicken until golden brown, two to three minutes per side; transfer to the baking sheet. Bake the chicken until cooked through, 15 to 20 minutes. Meanwhile, dissolve the bouillon cubes in the ¾ cup boiling water. Add the bouillon broth, wine, and lemon juice to the drippings in the skillet; cook over medium high until reduced to about ¾ cup, about eight minutes. Remove the chicken from the oven, and transfer to a serving platter. Pour the sauce over the chicken, and sprinkle with the pecorino romano and thyme. TIP: You can cook with the same wine you will serve with! You can even have a glass while cooking! VARIATION: For a speedier dish, use chicken cutlets and cook entirely in the skillet for three to four minutes per side.

3 Peppered Beef Tenderloin When my husband Tom made this for our first Christmas together he won my parents over. I ve stolen it from him, added the creamy horseradish dollop for extra flair and we ve enjoyed it over and over again for company or holidays. Beef tenderloin is a classy cut of meat that is mistake-proof as long as it not overcooked. I portion into ½- ¾ inch slices and plate with sautéed asparagus, spinach or haricots verts. Serve with my Bertinelli Family Estates Cabernet Sauvignon. Serves: 6 Hands-On: 20 Minutes Total: 1 hour, 5 Minutes 5 tablespoons mixed peppercorns 3 tablespoons Dijon mustard 3 tablespoons unsalted butter, at room temperature ¼ cup loosely packed fresh flat-leaf parsley, finely chopped, plus additional parsley for garnish 1 tablespoon kosher salt 2 ½ pounds center-cut beef tenderloin, trimmed and tied if uneven Preheat the oven to 450 degrees F. Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Combine the mustard, butter, two tablespoons of the parsley in a small bowl and mix together until thoroughly combined. Rub the mustard mixture all over the tenderloin, rolling the beef in the portions that fall off to coat completely. Sprinkle the beef with the salt and ground peppercorns. The beef can be prepared up to this point, covered, and refrigerated up to one day in advance. Place the beef on a wire rack in a rimmed baking sheet. Bake until a meat thermometer inserted into the center registers 120 degrees F, about 30 minutes. Increase the oven temperature to broil until browned and a meat thermometer in the center registers 145 (medium-rare) or to desired degree of doneness, about three minutes. Remove from the oven and let stand for ten minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the remaining two tablespoons parsley. TIP: The wire rack is important here as it lets the beef cook evenly. MAKE AHEAD: The beef can be prepared until ready to cook. The panna cotta can be made and stored in the fridge, covered with plastic wrap, for up to two days in advance.

4 Savory Horseradish Panna Cotta When it s a holiday celebration or special dinner, add this horseradish panna cotta to the Peppered Beef Tenderloin for a special treat. It s optional but so worth it! Serves: 6 Hands-On: 10 Minutes Total: 4 hours, 10 Minutes Cooking spray 1 cup sour cream 3 tablespoons Dijon mustard 2 tablespoons prepared horseradish 1 teaspoon kosher salt 1 ¾ cups half-and-half 2 teaspoons unflavored gelatin (from a.25-ounce package) 3 tablespoons warm water 2 tablespoons thinly sliced fresh chives Spray six 4-6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer. Meanwhile, put the gelatin in a large bowl, add three tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly. Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined. Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to two days. When ready to serve, run a thin knife along the edge of each ramekin and invert the panna cottas onto plates. Sprinkle with the chives and serve immediately.

5 Spicy Arrabiata Penne I love all things Italian but this is one of my all-time favorites. I love the smell of the red pepper and garlic simmering on the stove, and seeing the tomatoes floating in the sauce full of spices. Fresh tomatoes are a bonus but canned tomatoes will provide the same classic taste. This is an easy dinner when I m in a hurry; just add a green salad and a creamy dressing to balance the spice, and some fresh bread. You can rely on this as a weeknight staple or its perfect for a casual Saturday night dinner with friends. Serve with my Bertinelli Family Estates Sangiovese! Serves: 6 Hands-On: 5 Minutes Total: 20 Minutes Kosher salt and freshly ground black pepper 1 (1-pound) package penne rigate (penne pasta with ridges) 1/4 cup olive oil 3 cloves garlic, chopped 1 (26.46) ounce package chopped tomatoes (such as Pomi) ½ teaspoon crushed red pepper ½ teaspoon dried Italian seasoning ¼ cup (6 leaves) fresh basil, chopped, plus more for garnish Shaved fresh Parmigiano-Reggiano cheese, for garnish Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes. Reserve one cup of the cooking water. Meanwhile in a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red crushed pepper, Italian seasoning and salt and black pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and stir in the ¼ cup chopped basil. Stir the cooked pasta and reserved pasta water into the tomato mixture. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm. TIP: It is important to generously salt your water. It adds flavor to your pasta. Don t rinse your pasta after cooking, and don t drain all the water; save some to flavor your sauce.