Vineyard Living at Martin Ranch is inspired by the seasons, gatherings, and everyday moments that shape life around the ranch. Influenced by Thérèse Martin’s love of cooking, gardening, flowers, and hospitality, this space brings together recipes, coffee, vineyard moments, and stories from around the winery. It’s a place to share the things that naturally bring people together around good food, good wine, and life in the vineyard.
Thérèse Martin starts her day with a journal and mediation. Energized by a run through the vineyards, followed by single origin coffee roasted and prepared by her husband Dan, along with healthy eating.
Bitchin’ sauce? If you haven’t tried it yet, it’s the most delish dip/spread for veggies, salads, sandwiches and anything else you can think of!
I love being able to put together a healthy sustainable burrito for breakfast that has all the nutrients. I make these every morning for all the staff at the winery.
Did you know that giving elevates your health and well-being? Studies show that when we give, we get a dose of oxytocin, a feel-good hormone, that helps us feel connected and empathetic to others.
The wonderful thing about this salad is that it can be served with any main dish and can also be a meal in itself accompanied by a fresh green salad or grilled veggies. Pair with 2019 Thérèse Vineyards Syrah LF
No matter what you call your favorite morning beverage, Thérèse Martin will be exploring the topic of coffee this month and how you can make the best possible cup as part of a healthy lifestyle.
You'll see how easy it is to make sinfully rich coffee even if your a beginner!
You don't need a lot of space to grow fresh vegetables, herbs, and fruits. You don't really even need a garden.
Winemaker Thérèse Martin is excited to share several tips that she uses for a more sustainable kitchen that are easy to incorporate!
Dan Martin explains how he makes use of green waste from the kitchen to benefit his garden.
Thérèse Martin is celebrating two of her favorite things, fresh veggies and her beautiful organic garden because it’s national garden week!
This easy and amazing recipe will become your go-to dressing for spring and summer!
Nothing says summer quite like bruschetta. A classic Italian appetizer that is easy to make at home. Check out my version of Bruschetta!
An arrangement of fresh cut flowers in the kitchen is simply beautiful and makes us happy!
Thérèse Martin talks about Basil. All of the different ways to enjoy as well as how easy it is to grow.
Thérèse Martin shares one of her favorite olive oils, Frantoio, which is locally grown in San Martin!
Winemaker Thérèse Martin is excited to introduce the concept of “batch cooking” which makes it easy to incorporate healthy eating into her daily routine.
Today, winemaker Thérèse Martin shares her personal wellness potion made with a few simple anti- inflammatory fruits and veggies that she finds very helpful as she works to eliminate the sugar cravings.
Thérèse Martin shares a delicious Lima Bean, Fennel and Wild Rice Soup that pulls together the basic bean, grain and veggie stock recipes she has shared over the last couple of weeks. Pair with 2020 Thérèse Vineyards Carignane
Rich and creamy sauces may be off the menu. Never fear, Thérèse Martin shares her lovely vegan and dairy-free roasted red pepper sauce which is easy to make and deliciously creamy!
I love having fresh peppers year round and the easiest way to do this is to freeze.
Mushrooms have so many health benefits and they are so good in so many dishes. Thérèse Martin is sharing Dan Martin’s mushroom pasta with you!
I have always been a traditionalist wanting to savor the old fashioned way of cooking. For the most part I do but last year during harvest I found the instant pot is my most favorite appliance in the kitchen or I should say equal to my Vita-mix.
The one common ingredient is a really good plant-based veggie broth. Making your own broth is easy and better for several reasons and Thérèse explains why!
We all worry that we are not getting enough protein but what we should really be concerned with is our fiber intake.
Now that we are cleaning out our Summer gardens, one of the veggies that I have an abundance of is Red Peppers.
I was so excited to harvest my leeks this last week that I really wanted to share my Potato leek soup recipe.
Hummus is a great, whole food, plant-based alternative for dressing a wrap or as a protein packed dip for a veggie tray. Pair with 2020 Thérèse Vineyards Viognier
This is a great muffin to have on hand for the holidays. The recipe is below, it’s really is easy to make and it’s and plant based! They are great to freeze!
Lentils are a great substitute for meat and if you are not a bean fan you may become a lentil fan. Recipe inside…
