Stocking stuffers for everyone on your list!
In case you needed a reason for a beer after work today...it's National Beer Day! Now the only hard part is making a decision. 🍻
#nationalbeerday
Major Dixie Scones are here! Try them with our own Lemon Curd♥️
Thank you to all of the hard working teachers and educators of @bvsdcolorado and all of our surrounding districts! You make a difference in our children’s lives. Enjoy your summer. 📚📓🖍@lovepop #lastweekofschool #schoolsoutforsummer #school #thankyouteachers #teacherappreciation #lovepopcards #sayitwithacard #bvsd #cards #greetingcards #shopsmall #shoplocal #lafayetteco
These new Yes Peas, pea chips are SOO good!! Yummm
Looking for last minute gifts? Come over to AVP. We have gift items for everyone on your list. Not to mention special edition whiskey, barrel aged beers for the beer snob, wine for every budget and even Truff hot sauce (one of Oprah’s favorites)!
Whatever you are celebrating this weekend, celebrate with some of these headband party headbands!
STEP uP YOUR MEMORIAL DAY!
Here’s a SUPER Simple Food & Wine pairing to up level your grilling game this weekend. Pairing the INCREDIBLE Barbera from La Spinetta you’re going to be SOOOO Excited for the weekend!!!
SHOPPING LIST:
WINE La Spinetta Barbera Ca Di Pian
GROCERY 12 slider rolls
PANTRY ¼ cup tamari or reduced-sodium soy sauce, ¼ cup extra-virgin olive oil, ¼ cup balsamic vinegar, 2 Tbs. whole-grain mustard, 1 Tbs. yellow or brown mustard seeds, 1 Tbs. Dijon mustard
MEAT 4 hanger steaks, each about 6 oz or any of our other DELICIOUS steak options
DAIRY 1/4 lb. blue cheese, crumbled
PRODUCE 6 garlic cloves, 2 sweet onions, thinly sliced
COOKING INSTRUCTIONS
To make the marinade, in a small bowl, stir together the tamari, oil, vinegar, garlic, mustards, mustard seeds, ginger, 1 tsp. pepper and a pinch of salt.
Place the hanger steaks in a large sealable plastic bag and pour in the marinade. Seal the bag, turn to coat the meat with the marinade and refrigerate for at least 2 hours, or preferably overnight.
At least 30 minutes before you are ready to begin grilling, remove the steaks from the refrigerator. Discard the marinade and pat the steaks dry with paper towels. Brush the steaks with the oil
Prepare a hot fire in a grill. Brush and oil the grill grate.
In a sauté pan over low heat, melt the butter. Add the onions and cook slowly, stirring often, until they are tender and caramelized, about 20 minutes. Remove from the heat and keep warm. (If necessary, reheat just before serving.)
Place the steaks on the grill directly over hot spot and cook, turning once, until nicely charred on both sides and barely firm to the touch, about 4 minutes per side for medium-rare or 6 minutes per side for medium.
Let steaks rest for 5 minutes. Toast rolls on grill. Thinly slice the steaks against the grain, capturing any released juices. Toss the sliced meat and juices together in a bowl. Top the rolls with meat, juices and onions and serve immediately. And with this
SEXY SULTRY RED & GRILLED SALAD!!!
It’s GRILL Season and you’re going to LOVE this simple pairing! Grilled Lamb Sausage and the Bold, Spicy, Rich flavors of Stolpman Syrah!!! Imagine watching the sunset while enjoying this SUPER Simple pairing:
SHOPPING LIST:
- PRODUCE Fresh Fennel, Chives for Garnish, Fresh Parsley
- PANTRY Olive Oil, Horseradish, Whole Grain Mustard, Bread for grilling (I love heavily seeded breads with this)
- DAIRY Sour Cream
- MEAT DEPT 1 lb Lamb Sausage (or other sausage of your choosing)
THE RECIPE:
1. Open the Stolpman, have a long sip and enjoy while you’re grilling. Also feel free to flush it in a decanter to open it up a little more.
2. Pre-Heat the grill on medium heat, slice fennel in half and rub with olive oil, season with salt and pepper. Place fennel with the sliced center facing up and roast slowly for about 10-15 minutes until it’s softened. Also during this time place sausages on upper rack to slowly cook without burning. While this is happening make the horseradish, whole grain mustard cream. (1 cup sour cream, 3 tablespoons whole grain mustard, 1 tablespoon horseradish, garnish with chopped chives)
3. Turn up grill to high heat, and Flip fennel and move sausages to direct heat. Place bread on as well with olive oil, salt and pepper. Caramelize Everything and serve on a nice big platter or cutting board.
BOOM, now enjoy the incredible flavor explosion with the Stolpman & Grilled salad pairing.
#StolpmanVineyards #Syrah #Grilling
NEW ROSÉ PAIRS WITH…
🌞🏞🏖👙🍉 &
Yes this new Ah-So Rosé, will TOTALLY match up to all the fun and beauty the Amazing Colorado Outdoor Lifestyle throws at you. Weather it’s sandwiches, watermelon, or little fun cheese and crackers, this Estate, Family-Owned, FREE-Run juice is AMAZING!!!!
Come check it out at Atlas Valley Purveyors!!!
#RoseSeason #Ah-So #CanWine
SPRING GRILLING TIME!
Here’s a SUPER fun and easy pairing you’re going to LOVE for Spring! Carne Asada with the Delicious, bold and balanced flavors of the Ventisquero Carménère! You’ll be sitting on you patio swing WOW… this is amazing!!
SHOPPING LIST:
- PRODUCE fresh garlic, fresh cilantro, 4 fresh limes, 1 fresh jalapeño, a few radishes, fresh lettuce, 2 avocados
- PANTRY 1/4 cup soy sauce, olive oil, 2 tbsp apple cider vinegar, 2 tbsp sugar, black pepper, ground cumin
- MEAT DEPT 1.5 - 2 lbs flank or skirt steak
- GROCERY Fresh Tortillas, or corn tortillas
THE RECIPE:
·- Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro.
- Place the steak in the marinade and turn over a couple of times to coat thoroughly. Cover in plastic wrap and refrigerate for 1-4 hours or overnight (if using flank steak marinate at least 3 hours).
- Preheat grill: Preheat your grill for high direct heat, with part of the grill reserved with fewer coals (or gas flame) for low, indirect heat. You'll know the grill is hot enough when you can hold your hand above the grill grates for no more than one second.
- Sear steak on hot side of grill: Remove the steak from the marinade. Lightly brush off most of the bits of cilantro and garlic (do not brush off the oil).
- Grill tortillas and plate with sliced radish, fresh cilantro sprigs, lime wedges, lettuce and avocado. Now pop the Ventisquero and ENJOY the amazing flavor sensation of the pairing!
#Grilling #PatioSeason #CarneAsada
Bacon & Blue Cheese Grilled Salad
#17 TOP 100 Wine Spectator
Tarima Hill Paired with a Grilled Salad with Bacon & Blue Cheese
Oh yes… this is going to be an instant favorite. The crispy char that comes from the grilling of the romaine and the BOLD Rich Flavors of the incredible Tarima Hill that’s bold, and rich with great acidity makes for an incredible fun pairing for patio season.
SHOPPING LIST:
- PRODUCE: Romain Lettuce 1 head per person, micro herbs to garnish if you like
- DAIRY: Good Blue cheese, could be Spanish like a Cabrales, also I love Gorgonzola
- MEAT: Some of Atlas's AMAZING Bacon in the meat deparement
- PANTRY: Good olive oil and a balsamic reduction ( you could make your own by going to youtube and searching balsamic reduction)
COOKING INSTRUCTIONS:
1. Pop the Tarima Hill and let it get breathing. It’s amazing as it opens up. Then Fire up the grill on high heat.
2. Cook bacon until crispy on a pan on medium high heat. Then chop
3. Slice romaine heads in half. Drizzle with olive oil and sprinkle with salt and pepper. Place on Pre-Heated grill face down. Grill on the OPEN Grill until a nice char covers the outside.
4. Plate with crumbled blue cheese, nice olive oil drizzle and chopped crisp bacon. Now swirl the balsamic reduction and serve with the SUPER Tasty Tarima Hill!!
#WineSpectatorTop100 #TarimaHill #Bacon
Rose Pairing Time
ROSÉ SEASON!!
It’s Time for some PINK!!! Here’s a FUN & Healthy Twist on Pizza that’s PERFCET with the beautiful fruit characteristics of Rosé! And this Spanish Rosé will be SURE to nock your socks off!!!
SHOPPING LIST:
- PRODUCE - 2 large Eggplants, 1 container cherry tomatoes, Fresh spinach or Fresh Basil
- PANTRY - 24 oz jar Tomato Sauce
- DAIRY – 20 sliced provolone cheese or medium package of mozzarella
PREP INSTRUCTIONS:
- Preheat your oven to 425 F. arrange the sliced eggplant on two trays. Drizzle with olive oil, Sprinkle the Himalayan sea salt and bake for 15-20 minutes until softened.
- Remove the baked eggplant and let cool. Turn the broiler on, spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.
- Now serve with the beautiful Rosé, and BAAAAAAM! A perfect start to Rosé season!
We look forward to seeing you in the store soon and sharing this and many other fun wines with you!!
Photo Credit Eat Good for Life
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Enter as many times as you like each video we have old and new you can do the same. Must be 21 or older. Food & wine pairing event will be for 8 people. Drawing will be in June.
