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Lasagna with creamy red wine sauce

by Allyson – Gluten-Free Vegan Lasagna

@VaultFieldVineyards @ChesapeakeBayWineTrail @AllysonKramersRecipes

So, this may not be the most glamorous food I have posted, but let me start with a word in its defense. This stuff is freaking incredible. I mean it. Sure, the sauce isn’t a brilliant bright red since it uses avocados and red wine (kinda pinkish-orange), but once you taste it, you simply will not care how it looks. I promise.

The noodles I used were gluten-free and I highly recommend them if you swing that way too. They are made by Tinkyada… or Pasta Joy… the word “Ready” also appears on the box too…??? So I’ll provide a picture down below as to not confuse you guys myself any further. They are the best GF noodles I have ever tasted. Hands down. They taste just like regular noodles!

The major grocery chain store (with limited selection) near my house carries these noodles in basic varieties: macaroni, shells, spaghetti. But, they do not have the lasagna style noodles. Therefore, these may be a tad hard to come by for some folks.

This weekend we made a special trip to Whole Foods to obtain mass amounts of Daiya (if you’re not in the know, all Whole Foods in the U.S. are now carrying Daiya!), and they had some of these wonderful lasagna noodles there too. Hooray! So, it is only fitting that I do a celebratory blog post dedicated to the fusion of these two indulgence foods. Get Full Recipe



3 medium-sized tomatoes
1 15 oz. can of tomatoes (drained) -if you’re curious as to why I used both canned and regular, I didn’t have enough of either to use just one- so I combined them, and I liked the result 😉
1 cup red wine, I used “2 buck chuck” Cabernet Savignon
2 ripe avocados
4 cloves garlic
1 small yellow onion, quartered
3 tsp salt

Red Wine Portobello Burgers

These Red Wine Portobello Burgers feature a quick, delicious red wine marinade. They’re perfect for a casual summer dinner on the back porch with friends and family!

Remember how I mentioned last week about visiting my sister (and her new baby!) down in Nashville? Well, my Mom recently moved to Nashville, too, and I had the chance while I was there to go rummaging through some of my old childhood toys. Talk about a trip down memory lane!

I’ve always been a collector. From baseball cards to comic books to boxes of cereal, I pretty much like to collect. As I was going through the boxes of my childhood toys, I felt like a kid on Christmas morning again. I found piles of old comic books. Like seriously cool old comic books that I want to frame in my office now. I found boxes upon boxes of baseball cards…and then I came across the grand prize of old toys: my original Nintendo. Yup, from like 1986. The kind you had to blow the dust out of to get the games to work. You better believe I packed that bad boy up in bubble pack and brought it back on the plane. I’m ready to rock some old school Mario and Zelda like it’s my job! Click here for full recipe!


For the Red Wine Marinade
    • 1/3 cup Black Box Pinot Noir red wine
    • 3 Tbsp balsamic vinegar
    • 2 Tbsp olive oil
    • 1 Tbsp soy sauce
    • 2 tsp chopped garlic
    • ½ Tbsp black pepper
    • 1 tsp minced onion
    • 1 tsp chili powder
    • ¼ tsp salt
For the Burgers
  • 4 large portobello mushrooms, cleaned and stems removed
  • 2 hamburger buns, toasted
  • 1 Tbsp unsalted butter, softened
  • 2 slices Swiss cheese (thick-cut)
  • ¼ cup basil leaves
  • 2 large Romaine lettuce leaves
  • 1 large tomato, sliced
  • 2 Tbsp mayonnaise


I used to be able to get away with 3 steaks when we were grilling. Wes and I would each get one, and split the biggest one in three for the kids. Those days are over. Now my boys (and girl) are requiring their own steak. Who knew that people so little could eat so much? It seems like they are eating me out of house and home these days. I have been having to buy in bulk to keep up! I have a friend that does almost all of her grocery shopping at Sam’s. I never understood why she needed to buy such large quantities of food at one time. I totally get it now. And I am so sorry for giving you such a hard time about it.

@VaultFieldVineyards @ChesapeakeBayWineTrail   @bakedbree  

Over the weekend, I went to Sam’s to buy steaks and vegetable groceries. While I was there, I picked up some gorgeous strip steaks and asparagus. I got home and made a simple marinade from Troy Blacks’ new book All Fired Up. I prepped my asparagus and potatoes, and 15 minutes later, I was able to enjoy the rest of my day. That is what I love about grilling. The hard work is done before you even start cooking. Click here for the full recipe!

3/4 cup dry red wine
4 cloves garlic, minced
1 small shallot, minced
2 Tablespoons olive oil
2 Tablespoons soy sauce
2 Tablespoons fresh thyme leaves
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
5 strip loins
2 Tablespoons butter

Pan Seared Filet of Sirloin with Red Wine Sauce

Pan-Seared Filet of Sirloin Steaks with Red Wine Sauce is unlike any steak I have eaten before. The outrageous flavor and 30-minute simple recipe make tonight’s dinner a special occasion worth celebrating.

Growing up steaks were a special occasion kind of meal. They seemed to take forever to cook on the grill and we only had them once in a great while.

I never preferred steak growing up. But we were not purchasing the best meat then either. As an adult, I can say I found that the quality makes the steak and now I am a steak lover!

It is no secret that we are a meat and potatoes kind of family and we eat a lot of meat. Beef is a regular at our dinner table, so it has to be good and it has to be simple.

I really love being able to throw something fabulous together after a long hard day.

This Pan-Seared Filet of Sirloin Steak with Red Wine Sauce comes together in 30 minutes. It is so easy to whip up, your family will think it is a special occasion.

It all starts with great filet of sirloin steaks that are seasoned with fresh rosemary and peppercorns. Then they are pan-seared and finished in the oven, just the way your favorite steak houses do it.

For the most intense flavor, the red wine sauce is built on the pan drippings and cooked to perfection. The sauce is finished with a few pats of butter and fresh herbs. It is out of this world delicious. You are going to love it.

And of course it has wine! — Click here for the full recipe!


Pork Loin Roast with Maple Glaze, Apples and Cranberries is one of my favorite pork loin recipes. It’s succulent and flavorful thanks to an easy pork brine recipe you can make the day before serving. 

@VaultFieldVineyards @ChesapeakeBayWineTrail @entertainingwithbeth



This pork loin roast pairs beautifully with my Twice Baked Potato RecipeSmashed Potato Recipe or my Sour Cream Mashed Potato Recipe.

MAKE AHEAD TIP: The Twice Baked Potato Recipe can be made the day before and reheated in the oven while your pork rests and the sauce is reduced, helping your meal to time out perfectly.



The day before you plan to serve your meal, prepare the pork brine recipe and allow it to soak in the brine, in the refrigerator overnight. This will assure a juicy and succulent pork roast.  Click here for the full recipe and video too!



  • 4 lbs (18g) boneless pork loin roast
  • For Pork Brine Recipe:
  • 1 cup hot water
  • 1/3 cup kosher salt
  • 1/3 cup brown sugar
  • 7 cups (1680 ml) of cold water
  • 1 tbsp (15ml) black peppercorns
  • 1 tbsp (15ml) fennel seeds
  • 3 garlic cloves, smashed
  • 1 bay leaf
  • 4 sprigs rosemary
  • freshly cracked pepper
  • 2 tbsp (30ml) vegetable oil
  • For Apples and Cranberries:
  • 5 cups (750g) gala apples, peeled cored and sliced into wedges
  • 1 ½ cups (350ml) hard cider or ½ cup (110ml) of white wine and 1 cup (240ml) chicken broth or 1 ½ cups (350ml) chicken broth
  • 1 ½ cups (225g) of fresh cranberries
  • ¼ tsp (1.25ml) ground cloves
  • 8-10 peels of a navel orange created with a vegetable peeler (save orange for juice for glaze)


@VaultFieldVineyards @ChesapeakeBayWineTrail @entertainingwithbeth

Chicken Piccata with its velvety smooth lemon caper sauce has to be one of the most comforting Sunday night dinners and it doesn’t have to take you all night in the kitchen! In fact, it can be made in 30 minutes or less and you probably have most of the ingredients already on-hand! 


What makes chicken piccata so easy to make is that it calls for very few ingredients. It’s basically pounded chicken cutlets that have been dredged in flour, seared in butter and olive oil, and then finished off with a reduced sauce of white wine, lemon juice, butter and capers


The difference between these two dishes lies in the breading. Chicken Francese is dipped in flour and then egg, creating a thicker breading. Whereas chicken piccata is just dredged in flour. They are both are served with a lemon butter sauce but chicken piccata is served with capers. And that for me is the real selling point! Lighter breading and capers!  Click here for Video and Full recipe!



  • 6 chicken cutlets
  • 1 tbsp (15ml) butter
  • 1 tbsp (15ml) olive oil
  • ¼ cup (30g) flour
  • 1 tsp (5ml) Italian seasoning
  • Salt and Pepper to taste
  • For the Lemon Caper Sauce:
  • ½ cup (120ml) white wine
  • 2 tbsp (30ml) lemon juice
  • 1 cup (240ml) chicken stock
  • 2 garlic cloves, minced
  • 1 tbsp (15ml) cornstarch + 1 tbsp (15ml) cold water for slurry
  • 2 tbsp (30ml) capers
  • 2 tbsp (30ml) fresh Italian Parsley
  • 1 tbsp (15 ml) butter


If you are looking to get out of your weekly chicken rotation, my white wine chicken recipe is a great one for dinner tonight! I find it’s one of the easiest chicken in white wine recipes because it doesn’t take many ingredients and can be prepared quickly on a weeknight if you plan ahead! 

@VaultFieldVineyards @ChesapeakeBayWineTrail @entertainingwithbeth


Any type of potato side dish pairs beautifully with chicken and white wine recipes. There’s something so delicious about a comforting potato side dish with a white wine sauce. My personal favorites are sour cream mashed potatoes for a smooth creamy texture which soaks up the white wine sauce nicely or for a crispy crunch try some crispy smashed potatoes.


For this, I like to use boneless skinless chicken breasts. I find it’s easier to by them already pounded into cutlets, because not only does it save time but they will also cook at an even rate and be done a lot quicker than regular chicken breasts.

Anytime I’m sautéing chicken breasts I like to use a combination of olive oil and butter. The olive oil has a higher smoke point than butter, so you can heat the oil to a higher temperature than butter. But the butter adds some nice flavor that will eventually contribute to the sauce. Get Full recipe!



  • 4 (1 lb) boneless, skinless chicken cutlets
  • 4 tbsp (60 g) butter, separated
  • 1 tbsp (15 ml) olive oil
  • 1 shallot, mined
  • 1 cup (150 g) white mushrooms, thinly sliced
  • ½ cup (120 ml) dry white wine, separated
  • 2 tbsp (15 g) flour
  • 1 cup (240 ml) chicken broth
  • 2 garlic cloves, minced
  • ¼ cup (60 ml) whole milk
  • 3 dashed Worcestershire sauce
  • 1 tbsp (15 ml) fresh parsley, minced
  • Salt and Pepper to taste

Holiday Open House Tomorrow Saturday 12/14/19

Join Vaultfield VINEYARDS for Our

Holiday Open House

Tomorrow Saturday 12/14/19

We will have Mulled Wine and holiday cookies. 

RESERVE RED reg $22.00 on SALE for $13.50 a bottle and a Special 12 bottle case price of $150.00


Mediterranean-Style Wine Braised Lamb Shanks with Vegetables

Mediterranean-spiced braised lamb shanks, cooked in a red wine and tomato sauce with vegetables, aromatics, and fresh herbs! Perfect for Easter or your next special dinner.

Being of Mediterranean origins, there are few meals I find as inviting and satisfying as lamb.

@themediterraneandish  @themeddish  @TheMediterraneanDish @vaultfield @chesapeakebaywinetrail

I’ve already shared several lamb recipes here, including my family’s Easter leg of lamb. Equally worth trying are today’s braised lamb shanks. In fact, I think of these lamb shanks as my aim to perfect. They are just that good!

I am using sustainably-raised American lamb, which is generally more meaty and sweeter in flavor than imported lamb. It’s also fresher, having traveled up to 10,000 fewer miles and about 30 days less than imported lamb! Get the full recipe!

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