This is an ancient recipe from the Emilia-Romagna region of Northern Italy. It celebrates spring with both new green Favas and the white young sheep’s milk cheeses which are made at that time. Do not use an aged grating cheese like pecorino romano. I remember cafes all over this region serving this both as an appetizer or as the cheese course following the meat course. I’ve blanched the Favas here but if you can find them very fresh, young and tender, do as the Italians do and eat them raw.

Remember that curry powders vary in strength and of course flavor profile. Choose the one you like and taste carefully to decide if you want more.

Sweet strawberries and salty cheese have a wonderful affinity for each other. This simple salad is delicious with the Russian River Ranches Chardonnay, which has rich, ripe fruit flavor.

I have the chance to go fishing in Alaska each summer and we catch beautiful salmon, halibut and rockfish. This is a recipe that I use often substituting any of those fish but my favorite is salmon. We’re told traditionally that soup and wine aren’t served together. I think that’s nuts! This dish goes well with any of the Sonoma-Cutrer Chardonnays.

This makes a rich warm cheese dip with a light, airy, soufflé-like texture – perfect for any occasion. Also delicious served to top a salad, pasta or whatever. My favorite ricotta is from Bellwether Farms, which you’ll find in good cheese shops. Easy to make and delicious with any of the Sonoma-Cutrer wine.

Summer’s bounty overflows in this picnic-ready salad.