Check out some of our favorite recipes to brighten up your holiday table:

Lisa’s Holiday infused Sangria!

Bonnie’s Charles R Pumpkin Soup

Cranberry Salsa

Judy’s favorite Fig & Walnut Torta

Uncle Ken’s White Wine Marinated BBQ Turkey

The California Wine Institute offers some festive food and wine pairings on their website:

Cheeseboard Pairings with Chardonnay, Zinfandel and Cabernet

Focaccia Bread Pudding with Wild Mushrooms and Goat Cheese paired with Chardonnay

Roasted Beets, Hazelnuts and Fresh Mozzarella with Honey Bacon Vinaigrette paired with a crisp white wine

Rigatoni with Pork Rib Sugo paired with Cabernet Sauvignon or Zinfandel

Here’s an Italian twist on the classic Green Bean Casserole from our Wine Associate Mary Dell, enjoy!!

2 (28-oz.) cans of cut green beans
1 (10.5-oz.) can of cream of chicken soup
1 (10.5-oz.) can of cream of mushroom soup
2 cups of shaved or shredded Parmesan cheese
5 ounces of milk
8 ounces of diced Pancetta
1 tablespoon of Italian seasoning
6 ounces of crispy fried onions
Cooking spray—preferably olive oil

Instructions

Step 1
Preheat oven to 350 degrees.

Step 2
Prepare a 9 x 13 casserole dish with cooking spray.

Step 3
In a small pan, cook diced pancetta over medium heat until crispy.

Step 4
Place drained green beans into the prepared casserole dish.

Step 5
In a separate bowl, mix together the cream of chicken soup, cream of mushroom soup, Italian seasoning, milk, pancetta and half of the Parmesan cheese.

Step 6
Pour sauce mixture over the green beans and mix together. Top with the rest of the Parmesan cheese.

Step 7
Bake uncovered for 20-25 minutes or until bubbling.

Step 8
Remove from the oven and top with the crispy fried onions. Return to the oven and bake another 5-8 minutes for topping to warm through.

Step 9
Enjoy!