Recipes with Windsor Run Wines

Cheese Tortellini - 2026 Herb Festival

1 pkg. 48 oz. cheese tortellini

1 small jar pesto

8 oz. sun-dried tomatoes

Cook tortellini as directed on package. Mix with together all ingredients with salt and pepper to taste. Serve cold.

Sausage Balls - 2025 Herb Festival

1 lb. sausage

12oz. palmetto cheese

1 Red Lobster biscuit mix

1 pouch Red Lobster spice mix

Mix together and form balls. Place on cookie sheet. Bake 18-20 minutes at 375 degrees.

Cheese Buttons - 2024 Herb Festival

1 lb shred cheddar chese

1/3 c butter

2 c flour

2 c rice krispies

1 t salt

Let cheese and butter set out overnight

mix together

knead until blended

roll in hands into balls and flatten

bake at 350* for 10 minutes


White Bean Salad

featured at the Swan Creek Herb Festival

1 chopped bell pepper

1/2 small onion chopped

15.5oz navy beans

15.5oz cannellini beans

15.5oz chickpeas


Dressing

1/2 C red wine vinegar

1 T basil

1 T sugar

1 t salt

1 t pepper


Mix and chill


Bean Chili

featured at Yadkin Winter Reds event

  • 1/4 c. olive oil

  • 1/2 chopped leek

  • 1/2 small jar milk jalapeno

  • 2 cups veg broth

  • 1 can northern white beans, cannellini beans, pinto beans

  • 1/2 cup sliced carrots

  • 1/2 cup yellow and orange pepper

Saute in olive oil leek, carrots, peppers. Add in stock pot remaining ingredients to sauté vegetables and simmer approximately 1/2 hours season to taste.


Green Goddess Salad

featured at the Swan Creek Herb Festival

  • 2 Cups mayonnaise

  • 2 tablespoons tarragon vinegar

  • 2 green onions, finely chopped

  • 2 garlic cloves, minced

  • 1/4 cup finely chopped parsley leaves

  • 1/4 cups snipped French chives

  • 2 tablespoons chopped fresh tarragon leaves

  • Salt and freshly ground black pepper

Place mayonnaise in small bowl, stir in the tarragon vinegar, green onions, garlic, parsley, chives, and tarragon, blending well. Season the dressing with salt and pepper to taste. Refrigerate leftover dressing for up to 2 weeks.