These delicious wine truffles are completely decadent. We created two, one with chopped dried cranberry inside, dusted with ground pistachio, and one with a touch of espresso powder inside, then dusted with cocoa.

The wine we used was the L'Ecole No. 41 2017 Walla Walla Cabernet Sauvignon, which is also the perfect wine to pair with these truffles.

Thank you to L'Ecole No. 41 for the delicious sample that inspired these truffles.

Based on Bobby Flay's recipe for the Perfect Burger which keeps your burgers perfectly juicy! It's important to use at least 80/20 ground beef to keep the burgers juicy and the thumbprint? Well, a thumbprint in the middle is key to keeping the burgers cooking evenly.

We topped our burgers with sautéed shitake mushrooms, blue cheese, arugula, and bacon jam. (there is a recipe for that too!)

These dishes cook simultaneously and you will end up with lots of leftover gorgonzola sauce. That's really okay. It's so good on almost anything. I drizzled it on pizza the other night.

This is an elegant dish, but not too tough to make! Get the polenta going first and set that on a back burner to cook while you make the steak and gorgonzola sauce.

We paired this with a Cabernet Sauvignon and it was heaven!

The recipe came from "The Anthony Kitchen"

Polenta is simple but takes a little time. I love cooking it in my Dutch Oven. I can get other dishes going while it cooks, and the big heavy dutch oven lid keeps the splatter down.

You can also pour your finished polenta in a dish or pan and refrigerate it, then cut it when it is firm and pan fry it. I like to do this and serve it covered in sautéed vegetables.

This bacon jam is based on a recipe from Mom's Dinner. We substituted dried cranberries for the raisins, which brings a bigger fruit note to the dish and paired great with the Cabernet Sauvignon we chose.

Bacon jam is life-changing. How did I ever live without this stuff! You can serve it with crackers or bread. The other night we topped a pizza with some. Quite honestly, had I been home alone, I would have made this and sat on the couch and eaten the whole bowl with a spoon.

This recipe has variations to be Vegan Vegetarian or Gluten-Free, depending on the breadcrumbs and cheese (or cheese substitute) that you use.

This is a dish that is great with Cabernet Sauvignon. Yes, red wine with a dish that isn't meat!

This is a perfect side dish and it's vegan! The marinade gives this so much umami. With a stovetop grill pan this is a delicious grilled dish that you don't have to go outside for!

This looks so fancy, but it's really easy. I found this recipe on Rachel Cooks. No-bake, 4 ingredients (+the berries and powdered sugar). So easy and delicious.

I suggest starting with a full pack of Oreos. For a 9 inch tart, use 32. Mine was actually an 8-inch tart pan, so I sadly destroyed too many Oreos. Somehow I ended up with just 3 left?

Oreos and melted butter for the crust, chocolate, and creme make a ganache for the filling and then berries to decorate just before serving. Pretty simple

Get artsy with your decoration. I used strawberries, blueberries, blackberries, raspberries, and mint, but you could use a variety of fruit. I think I might try adding just a little orange liqueur and candied oranges to decorate next time. There are so many variations you can take with this.