2 Cups Cous Cous
2 Cups boiling water
pinch kosher salt

6 naval oranges (zested and juiced)
1 bunch scallions, chopped
1 tsp chopped fresh garlic
3-4 gravenstein apples, diced small
1 cup toasted chopped pecans
1 cup chopped dry apricots
4 T fresh chopped mint
½ cup extra virgin olive oil
salt and pepper to taste

Place cous cous in a large bowl and cover with boiling water and pinch of salt. Stir and let rest for 5 minutes. Flake the cous cous with a fork and let cool.

Add the zest and juice from the oranges along with the remaining ingredients. Stir and chill until ready to serve. This can also be served warm by reheating in the microwave or a 325° oven for 15 minutes.

Serves 6-8

Chef Robin Lehnhoff

3 T olive oil
1 fennel bulb, diced
3 carrots, diced
2 stalks celery, diced
1 green bell pepper, diced
2 tomatoes, diced
½ cup Kenwood Chardonnay
2 ¼ cup chicken stock
6 apples, peeled and diced (gravenstein or fuji)
3 T flour
½ cup cream
1 T sugar
2-3 T lemon juice
salt and pepper to taste

Heat oil and cook fennel, carrots, celery, green bell pepper, and tomatoes for 5-6 minutes.
Add wine and chicken stock and cook another 10 minutes. Add apples to pot and simmer 15 minutes. Make slurry with flour and cream, by stirring together in a small bowl. Stir into soup and bring to a boil. Season soup with salt and pepper. Add lemon juice to lift up the flavor at the end just before serving.

Serves 6

Chef Robin Lehnhoff

1 Pound Semi Sweet Chocolate
½ Pound Sweet Butter
1 Cup Kenwood (Sonoma County) Zinfandel (Reduced Down To 1 Tbls)
1 Tbls Vanilla Extract
4 Eggs (Slightly Beaten)
1 ½ Cup Granulated Sugar
1 Cup Flour

Melt Chocolate And Butter In Double Boiler, Let Cool Slightly. In Mixer, Combine Eggs, And Sugar Until Fluffy. Add Zinfandel Reduction And Vanilla. Add Melted Chocolate To Sugar And Egg And Mix Until Blended. Add Flour Must Until Folded In.
Pour Brownie Into Sheet Pan (9x12) Lined With Parchment. Bake 350 Degrees For 25 Minutes. Brownie Is Done When The Sides Look Slightly Dry And Pull Away From The Edge. Do Not Overbake!

Makes 16 Brownies

Chef Robin Lehnhoff

2-3 lb Salmon filet, skinned and pin bone out

1 T cocoa powder, unsweetened
1 T cinnamon, ground
¼ cup dark brown sugar
1 tsp kosher salt
1 tsp black pepper
2 T extra virgin olive oil

Chocolate Balsamic Vinaigrette

In small bowl, combine cocoa, cinnamon, sugar, salt and pepper and olive oil. Rub over salmon and let rest one hour before baking.
In 375 degree oven, roast whole salmon filet until done. Approximately 18-20 minutes, depending on desired doneness. Remove from oven and let cool slightly before breaking up into chunks. Serve over mixed greens drizzled with Chocolate Balsamic Vinaigrette.

Serves 12

Chef Robin Lehnhoff

1 pound ground pork
1 green bell pepper chopped
1 potato chopped
3 T bacon fat
1 tsp oregano
4 T raisins
4 ozs. Ground ham(or SPAM if you prefer)
4 T olives
1 onion chopped
2 T tomato sauce
1 T chopped garlic
1 tsp apple cider vinegar

Cook ground meat and drain well. Add ham, onion, garlic, pepper, and cook until onions are soft. Add spices, tomato sauce and vinegar.
In another fry pan, fry potatoes in bacon grease, until golden brown and add to meat mixture. Add raisins and olives. Serve immediately.

Serves 6

Chef Robin Lehnhoff

1 large butternut squash
½ cup Kenwood Pinot Noir
4 ozs. Unsalted butter
2 tsp kosher salt
1 tsp cracked black pepper
8 ozs. Pancetta, sliced thin
2 T fresh thyme leaves
½ cup crumbled Pt Reyes Bleu Cheese

Peel squash and cut into one inch cubes. Melt butter and tossed squash. Drizzle wine and add salt and pepper. Place on a sheet pan and bake in 400 degree oven for 15-20 minutes or until squash is tender.
While squash is baking, cook pancetta in a sauté pan until crisp. Drain on a towel and set aside until squash is done. Add pancetta and thyme to squash and transfer to serving dish. While squash is still hot, sprinkle with cheese and serve immediately.

Serves 6

Chef Robin Lehnhoff