The following recipes are courtesy of Food & Wine Magazine.

Grilled Flank Steak Salad
Spice-Seared Shrimp
Salmon with Lemon-Shallot Relish and Prosciutto Chips

Grilled Flank Steak Salad
Pair with Washington Hills Merlot
Serves 4

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon molasses
1 tablespoon honey
1 tablespoon coarsely cracked black peppercorns
1/2 teaspoon cayenne pepper
2 garlic cloves, minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and freshly ground pepper
2 pounds flank steak
1/2 cup coarse, dry bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 medium hearts of romaine, quartered lengthwise
A handful of red leaf lettuce

1. In a small bowl, mix 1 tablespoon of the olive oil with 1 tablespoon of the lime juice. Stir in the molasses, honey, cracked peppercorns and cayenne.

2. In another small bowl, mix the remaining 1 tablespoon of lime juice with the garlic, Worcestershire sauce and mustard. Gradually whisk in the remaining 1/4 cup of olive oil and season the vinaigrette with salt and pepper.

3. Light a grill or heat a grill pan. Season the steak with salt and pepper and grill over high heat for 13 minutes, turning once. Brush the molasses mixture all over the steak and grill for 2 minutes longer for medium-rare meat. Transfer to a cutting board and let stand.

4. In a small bowl, toss the bread crumbs with the Parmigiano and season with salt and pepper. Thinly slice the flank steak across the grain. Arrange the romaine and red leaf lettuce on a platter and drizzle with the vinaigrette. Scatter the bread crumbs over the salad, top with the steak and serve.

- Scott Ehrlich
This recipe originally appeared in April 2002, Food & Wine Magazine

Spice-Seared Shrimp
Pair with Washington Hills Late Harvest Riesling
8 Hors-D'Oeuvre Servings
For this recipe, Oliver simply encrusts shrimp with sticky, spicy salt.
The result is the best kind of finger food.

1 tablespoon coarse sea salt
1/2 tablespoon fennel seeds, lightly crushed
1/2 tablespoon coriander seeds, lightly crushed
1/2 tablespoon cumin seeds, lightly crushed
1/2 tablespoon crushed red pepper
1 1/2 pounds small shrimp in their shells

Heat a large wok. Add the salt, the fennel, coriander and cumin seeds and the crushed red pepper and cook over high heat, stirring constantly, until the spices are lightly toasted, about 30 seconds. Add the shrimp and toss immediately with the spices. Cook, tossing constantly, until the shrimp are opaque and their shells are beginning to char, about 5 minutes. Transfer the shrimp and any toasted spices to a large bowl and serve.

- Jamie Oliver
This recipe originally appeared in February 2001, Food & Wine Magazine

Salmon with Lemon-Shallot Relish and Prosciutto Chips
Pair with Washington Hills Chardonnay
Total Time 30 Min
Serves 6
Baking thin slices of prosciutto results in salty, crispy chips that are delicious as a garnish on salmon or salads.

4 thin slices of prosciutto (about 2 ounces), cut crosswise into 1/2-inch strips
5 tablespoons extra-virgin olive oil
Six 6-ounce skinless salmon fillets
Salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons snipped chives
2 small shallots, very finely chopped
2 teaspoons finely grated lemon zest
Lemon wedges, for serving

1. Preheat the oven to 400°. Lay the prosciutto strips on a rimmed baking sheet in a single layer and bake for 8 minutes, or until crisp. Transfer the prosciutto to a plate.

2. Brush the baking sheet with 1 tablespoon of the olive oil and arrange the salmon fillets, skinned side down, on the sheet; season with salt and pepper. Roast the salmon for about 10 minutes, or until just cooked through.

3. Meanwhile, in a small bowl, combine the lemon juice with the chives, shallots and lemon zest. Slowly whisk in the remaining 4 tablespoons of olive oil and season with salt and pepper. When the salmon is done, transfer the fillets to plates, top with the lemon-shallot relish and crisp prosciutto and serve at once with lemon wedges.

- Joanne Weir
This recipe originally appeared in October 2002, Food & Wine Magazine