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Rosemary Chicken with Cranberries Servings: 6 Pairs with Santa Margherita Sparkling Rose INGREDIENTS • 2 cups fresh cranberries • 1/3 cup brown sugar • 3 tbsp white wine vinegar • 6 pieces bone-in, skin-on chicken (any type) • 6 cloves of garlic, minced • 1½ tbsp chopped fresh rosemary • 1 tsp sweet paprika • 1/3 cup extra virgin olive oil • Juice of 1 lemon • 1 large yellow onion, chopped • 3 celery stalks, chopped • ½ cup chicken broth or water • Salt and pepper to taste DIRECTIONS Preheat the oven to 425 degrees F. In a small bowl, combine the cranberries, brown sugar, and 1 tbsp white wine vinegar. Pat the chicken pieces dry. Rub the chicken with minced garlic on both sides. Season well with salt and pepper. Combine the rosemary and paprika then apply to the chicken pieces on both sides and underneath skin. In a large bowl, mix the olive oil, lemon juice, and 2 tbsp white wine vinegar. Add the chicken, celery, onions, and used lemon halves. Work everything together. Set aside to marinate for 15 minutes. Heat 1 tbsp olive oil in a skillet. Brown both sides of chicken on medium-high for 5 minutes. Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan. Add ½ tsp water or chicken broth, then add the sugared cranberries. Bake for 35 to 40 minutes or until the chicken is fully cooked through. Santa Margherita Sparkling Rosé ($29.99) This pale pink wine is the perfect accompaniment for your food explorations, featuring a pink hue that introduces a subtle succession of floral fragrances lifted by white fruits and delicate hints of red berry fruits, while offering a versatile drinking experience. Vegan Stuffed Mushrooms Servings: 8 Pairs with Santa Margherita Pinot Grigio INGREDIENTS 24 oz medium Portobello mushroom caps • 2 tbsp coconut oil • 6 cloves garlic, minced • 3 shallots, minced • 4 cups fresh spinach • 1 cup cooked quinoa (½ red, ½ white) • 1/3 cup sundried tomatoes, chopped • ½ lemon zest • ½ cup walnuts, finely chopped • ½ cup breadcrumbs • ½ cup fresh parsley, chopped • 1 tsp salt • ½ tsp pepper • Fresh parsley, chopped for garnish • "Parmesan Cheese": 1 cup cashews, ¼ cup nutritional yeast, ¾ tsp salt, ¼ tsp garlic powder DIRECTIONS Preheat oven to 375° F. Gently wash the mushrooms and place them cap down onto a lined baking sheet. In a large cast iron pan, melt the coconut oil over medium heat. Sauté the garlic and shallots until soft, about 5 minutes. Add the spinach, stirring continuously until wilted. Remove pan from heat and pour the cooked veggies into a large mixing bowl. Stir in red and white quinoa, sundried tomatoes, walnuts, breadcrumbs, parsley, balsamic vinegar, salt, and pepper. Toss mixture together and set it aside for a few minutes to cool. Prepare the 'parmesan cheese' by placing all of the four ingredients into a food processor until the mixture becomes a fine meal. Save ¼ teaspoon to sprinkle over the mushrooms add remainder to veggie mixture. When the mixture has cooled, scoop some into the cap of each mushroom. The amount will vary depending on the size of the mushroom cap. Once all caps are filled, sprinkle the reserved 'parmesan cheese' over the top. Bake for 20-25 minutes, until tender. Remove from the oven, let cool slightly, and serve immediately. Santa Margherita Pinot Grigio ($24.99) This dry white wine has a straw yellow color. Its clean, intense aroma and bone-dry taste (with an appealing flavor of Golden Delicious apples) makes it a wine of great personality and versatility.