Winter Squash Salad

This warm- colorful salad is a staple in the winter months. Swap out the chicken apple sausage with the protein of your liking or even a fried egg. Pair it with Obsession, Symphony for the ultimate contrast of savory and sweet. Read more about Obsession Wines here:


1 chicken apple sausage

2 cups butternut squash

1  garlic clove 

1 bunch dino kale

pomegranate seeds

3 T olive oil

2 T apple cuder vinegar

1  t orange blossom honey

1 t dried marjoram 

salt and pepper 


Optional Toppings

crumbled feta

micro greens 



whisk olive oil into salt,  honey, apple cider vinegar and dried marjoram. Finish with cracked black pepper and set aside. 


Start by peeling and dicing 2 cups of butternut squash into 1/2 inch cubes. Season with garlic, salt, pepper and drizzle with olive oil and roast at 350 degrees until soft. Set aside. Pan fry sausage until golden brown and set aside. Chop dino kale and remove larger stems. Spread kale evenly on a large platter and sprinkle cooked butternut squash, sliced chicken apple sausage, pomegranate seeds, feta cheese and micro greens. Drizzle with dressing and finish with fresh cracked black pepper. Enjoy with Obsession Wines, Symphony 

Roasted Onion Jam Bone Marrow w/ Caper Salsa Verde

The Holidays are in full swing! Wow your guests with this easy oven roasted bone marrow topped with savory onion jam. The caper salsa verde adds a bright pop of acidity and beautiful garnish to a winter staple. Pair it with Obsession Wines, Red Blend - with notes of chocolate and clove that work wonders on the fatty, salty components of the bone marrow. Grab the recipe below! 

Roasted Onion Jam Bone Marrow w/ Caper Salsa Verde


2-3 Lbs Bone Marrow 

1 small Spanish onion 

1 clove garlic 

4 T olive oil 

fresh thyme sprigs 


black pepper 

flat leaf parsley 

juice of 1 lemon

2 spoonful of capers 

chopped frisee

toasted bread


Start by sautéing julienne onions in a cast iron skillet with salt and pepper until golden brown. Add 1/2 cup of water, minced garlic and 1 thyme sprig until all the water is absorbed. Set aside. Prepare your bone barrow by placing them on a baking sheet bone side down. Season with salt, pepper and thyme sprigs. Bake for 20 minutes at 400 degrees or until bones are browning and marrow is sizzling. 

Prepare your salsa verde- Add chopped parsley, capers ad juice of 1 lemon in a small bowl. Whisk in 2 T olive oil and season with salt an pepper. Place your bone marrow on a platter or board. Spread your onion jam over the bone marrow, top with salsa verde and sprigs of frisee and assemble your toasted bread around the board. Enjoy!