Featured Wine
Recipe
Pepper Salad
1 lb mini bell peppers
8 oz container grape tomato
1 tbs diced garlic
8 olives chopped
3 tbs chopped fresh herbs of your choice
1/2 blood orange, zested and juiced
1/2 lemon, zested and juiced
Olive oil
Salt & pepper
Cut peppers into rings, removing seeds. Toss with a drizzle of olive oil, salt and pepper. Cut grape tomatoes in half and set in separate bowl. Lightly salt and set aside.
Heat blackstone or skillet to medium to medium high heat. Saute the peppers. Heat the other side of the blacktop or a second skillet on medium heat and add tomatoes. Move everything around as they cook. Pull off the peppers when they still have a little firmness.
Toss everything in a bowl and mix.
Great as a side salad or as a topping to summer favorites like hamburgers or hummus.
June is when everyone truly gets in the summer spirit. We released our new wine, a semi sweet red from the Petit Pearl grape, named Grouseland and thought this was an excellent way to pair it!
Grouseland is a long rifle that was made between 1803 and 1812 by Colonel John Small in Vincennes, Indiana. It became the official state rifle of Indiana in 2012.