We are pleased to share a few recipes from our chefs’ cookbooks.

The first two are interpretations of a pair of classics, a Spanish tapa and a Peruvian ceviche, from the recently published Stone Edge Farm Kitchen Larder Cookbook, by John McReynolds, Mike Emanuel and Fiorella Butron.

The second set of recipes comes from the award-winning Stone Edge Farm Estate Vineyards & Winery Cookbook, by John McReynolds, published in November 2013.

Patatas Bravas with Toasted Garlic and Tomato Purée
Seared Scallops with Meyer Lemon Tiger’s Milk and Grapefruit
Moroccan Spiced Carrots
Spring Garlic and Nettle Soup