The Willowbrook 2005 Kastania Vineyard Pinot Noir is an impressive achievement from this extremely limited production winery. Medium-light ruby in color, this Pinot exudes hedonistic aromas of cedar, sweet strawberries and dark cherry nuances with intriguing floral notes. Deep, complex flavors of currant, coffee and cola blend with a tantalizing spiciness and cedar undertone that’s full of finesse and an excellent representation of Kastania Vineyard’s caliber of fruit. This Pinot Noir is as bold as it is elegant and will pair beautifully with a wide array of meals including grilled salmon, lamb, and vegetable lasagna

Ingredients:
1 pound salmon filet without skin
1/4 cup soy sauce
1/4 cup honey
1 tablespoon rice vinegar
1 teaspoon minced fresh ginger root
1 clove fresh garlic, minced
pinch of freshly ground black pepper
12 fresh lemon wedges
12 skewers

Preparations:
Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place the salmon skewers in a shallow dish. In a bowl, whish together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour the sauce over the skewers, turning to coat. Let the skewers stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small sauce pan, and simmer for several minutes.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate and thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork. Serve immediately and enjoy!

Ingredients:
12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided

Preparations:
Preheat oven to 375 degrees Fahrenheit. Grease a 9 x 13 inch casserole dish. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 5 minutes and set aside. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. In a small bowl, combine cottage and ricotta cheeses; stir well.

Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.