Did you know…

While created in France, it rarely grows there now. It found its home in California in the 1880s, becoming one of the state’s most popular, deeply colored, and long-lived reds.

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Kevin Hart. Hilariously surprising, this small grape packs a big flavor. Known for its bold, fruity characteristics, Petite Sirah is a stand up red wine.

Mushroom Soup

Ingredients

1 lb mushrooms, sliced
1 onion, chopped
2 cloves of garlic, minced
4 cups of vegetable broth
1 cup of heavy cream
salt and pepper to taste
fresh parsley, chopped for garnish

Instructions

In a large pot, sauté the onions and garlic in some olive oil until softened.

Add the sliced mushrooms and cook until they release their liquid and start to brown.

Pour in the vegetable broth and bring to a simmer. Let it cook for about 15-20 minutes.

Using an immersion blender or regular blender, puree the soup until smooth.

Stir in the heavy cream and season with salt and pepper to taste.

Serve hot, garnished with chopped parsley.

Roast Beef

Ingredients

3-4 lbs beef roast (top sirloin, eye round, or chuck roast)
2 tbsp olive oil
salt and pepper
3 cloves garlic, minced
2 tbsp dijon mustard
1 tbsp worcestershire sauce
1 tbsp fresh thyme leaves

Instructions

Preheat the oven to 375°F.

Season the beef roast generously with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat.

Sear the roast on all sides until browned, about 3-4 minutes per side.

Transfer the roast to a roasting pan.

In a small bowl, whisk together the garlic, Dijon mustard, Worcestershire sauce, and thyme. Spread the mixture evenly over the top of the roast.

Roast the beef for 1-2 hours or until a meat thermometer inserted in the center of the meat reads 135°F for medium-rare, 140°F for medium or 150°F for well-done.

Remove the roast from the oven and cover it with foil. Let it rest for 10-15 minutes before slicing and serving. Enjoy!