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Looking for some culinary inspiration?

Jennifer Waitte's Grilled Salmon and Zucchini Soup have an earthy richness that beautifully balances the bright notes of cherry, apple, and cranberry in our 2018 Sun Chase Vineyard Pinot Noir from the Petaluma Gap (limited availability—get it before it's gone!)

Vegan Zucchini Soup

Ingredients

 2 lbs Salmon cut into half pound filets. We prefer a fatty, sustainably farmed Norwegian or New Zealand salmon.
For the Salmon Rub you’ll need:
 ¼ cup Brown sugar
 2 tsp Chili powder
 1 tsp Salt
 ½ tsp Black pepper
 ½ tsp Garlic powder
 ½ tsp Mustard powder
 ½ tsp Onion powder
 ½ tsp Coriander powder
For the Mashed Rutabagas and Sautéed Leeks you’ll need:
 3 lbs Rutabaga, peeled and cut into 1-inch cubes. (Can substitute potato, celery root or parsnip.)
 2 tsp Butter
 2 Medium leeks, white part only, cut in half and thinly sliced.
 2 tbsp Olive oil
 Salt to taste

Directions

1

Mix the rub ingredients together in a bowl. Coat the salmon with a generous amount of the rub. (Store the rest of the rub in an airtight container.)

2

Start on the rutabagas and leeks while the salmon rests.

3

In a large pot, cover the rutabagas with about one inch of cold water. Add a generous pinch of salt and boil until tender, about 30-40 minutes.

4

Heat 2 tbsp. of olive oil in a large pan on medium-high. Add leeks and sauté until tender and browned. Set aside.

5

Drain the rutabagas and return to the pot. Add salt and butter and mash. Stir in sauteed leeks.

6

Preheat oven to 400 degrees. Bake the salmon skin side down on a baking sheet covered with foil until medium rare. (Or barbecue on a grill over medium heat, skin side down. Note that because of the high fat content of the salmon, it may flame on a barbecue. An alternative is to use soaked cedar planks.)

7

Plate the salmon over the mashed rutabagas and sautéed leeks. Serve, and enjoy!

Yields4 ServingsCategory

Ingredients

 2 lbs Salmon cut into half pound filets. We prefer a fatty, sustainably farmed Norwegian or New Zealand salmon.
For the Salmon Rub you’ll need:
 ¼ cup Brown sugar
 2 tsp Chili powder
 1 tsp Salt
 ½ tsp Black pepper
 ½ tsp Garlic powder
 ½ tsp Mustard powder
 ½ tsp Onion powder
 ½ tsp Coriander powder
For the Mashed Rutabagas and Sautéed Leeks you’ll need:
 3 lbs Rutabaga, peeled and cut into 1-inch cubes. (Can substitute potato, celery root or parsnip.)
 2 tsp Butter
 2 Medium leeks, white part only, cut in half and thinly sliced.
 2 tbsp Olive oil
 Salt to taste

Directions

1

Mix the rub ingredients together in a bowl. Coat the salmon with a generous amount of the rub. (Store the rest of the rub in an airtight container.)

2

Start on the rutabagas and leeks while the salmon rests.

3

In a large pot, cover the rutabagas with about one inch of cold water. Add a generous pinch of salt and boil until tender, about 30-40 minutes.

4

Heat 2 tbsp. of olive oil in a large pan on medium-high. Add leeks and sauté until tender and browned. Set aside.

5

Drain the rutabagas and return to the pot. Add salt and butter and mash. Stir in sauteed leeks.

6

Preheat oven to 400 degrees. Bake the salmon skin side down on a baking sheet covered with foil until medium rare. (Or barbecue on a grill over medium heat, skin side down. Note that because of the high fat content of the salmon, it may flame on a barbecue. An alternative is to use soaked cedar planks.)

7

Plate the salmon over the mashed rutabagas and sautéed leeks. Serve, and enjoy!

Grilled Salmon with Rutabaga and Leeks

Vegan Zucchini Soup

Ingredients

 4 lbs Organic zucchini (about 8 medium-sized zucchini)
 2 tbsp Pepitas (pumpkin seeds)
 1 tsp Olive oil for pepitas
 4 tbsp Heaping raw creamy cashew butter
 4 Cubes vegetable bouillon. We recommend Edward & Sons Low Sodium Garden Veggie Bouillon Cubes
 Salt to taste

Directions

1

Cut the ends off the zucchini and cut into 2-inch sections. Place in large pot and cover with water. Add a pinch of salt. Boil covered until zucchini is soft.

2

Roast the pepitas on a baking sheet under the broiler until brown, or brown in a small pan in 1 tsp of olive oil.

3

Place half the cooked zucchini in a food processor. Add 1 cup water the zucchini boiled in, 2 bouillon cubes and 2 heaping tbsp raw creamy cashew butter. Blend until creamy. Add salt to taste. Transfer to a saucepan and repeat.

4

Keep the soup covered until you are ready to serve. You can reheat on low. Garnish with a drizzle of olive oil and toasted pepitas.

Yields4 ServingsCategory

Ingredients

 4 lbs Organic zucchini (about 8 medium-sized zucchini)
 2 tbsp Pepitas (pumpkin seeds)
 1 tsp Olive oil for pepitas
 4 tbsp Heaping raw creamy cashew butter
 4 Cubes vegetable bouillon. We recommend Edward & Sons Low Sodium Garden Veggie Bouillon Cubes
 Salt to taste

Directions

1

Cut the ends off the zucchini and cut into 2-inch sections. Place in large pot and cover with water. Add a pinch of salt. Boil covered until zucchini is soft.

2

Roast the pepitas on a baking sheet under the broiler until brown, or brown in a small pan in 1 tsp of olive oil.

3

Place half the cooked zucchini in a food processor. Add 1 cup water the zucchini boiled in, 2 bouillon cubes and 2 heaping tbsp raw creamy cashew butter. Blend until creamy. Add salt to taste. Transfer to a saucepan and repeat.

4

Keep the soup covered until you are ready to serve. You can reheat on low. Garnish with a drizzle of olive oil and toasted pepitas.

Vegan Zucchini Soup

Tamber Bey Wine Pairing