01 JulStella Rosa Royale Must-Try recipes

Rib Eye Steak Sandwich

Rib eye steak sandwich with fries on the left and two bottles of the new Stella Rosa Royale with a filled glass of wine on the right


Chipotle Mayo:

  • 1 Cup Mayo
  • 1 Tablespoon Chipotle Puree
  • 1/2 Teaspoon Paprika
  • 1 Pinch of Salt & Pepper
  • 1 Tomato Sliced

Onions & Mushrooms:

  • 1 Cup of Sliced Onion
  • 1 Cup Sliced Mushrooms
  • 2 Tsp. Butter
  • 1 Tsp, Minced Garlic
  • 1 Tsp Minced Shallots
  • 1 Sprig of Rosemary
  • 2 Oz White Wine
  • 1 Pinch Salt & Pepper


  • 2+ Pieces of Lettuce Per Sandwich
  • French Rolls (1 Per Serving)

Rib Eye:

  • 2 Lbs of Your Favorite Rib Eye Steak (Serves 4)
  • Seasoning
    • Salt & Pepper to Taste
    • Chile Flakes to Taste
    • Garlic (3-5 Cloves based on Preference)
    • Shallots (1-3 Based on Preference)
    • Herbs (Equal Parts Oregano, Thyme, Rosemary) To Taste


Chipotle Mayo:

  1. Pour mayonnaise into medium mixing bowl
  2. Add puree and spices into the bowl
  3. Mix until all ingredients are integrated, then set aside

Onions + Mushrooms:

  1. Heat a skillet and add butter
  2. As butter melts, add onions, mushrooms, and the sprig of rosemary and sauté
  3. As the onions and mushrooms begin to sweat and change texture (about half-way done) add garlic and shallots and season. If you add the onion and garlic too early it will burn, so err on the side of caution
  4. Once you see some browning, add white wine to deglaze.
  5. Once wine is reduced, remove sprig of rosemary and it’s ready to serve.


  1. Light your grill to ensure it is hot ahead of time
  2. Season your steak and place on grill
  3. Cook to your liking
  4. Let rest (5-10 mins)
  5. Slice, place on the rolls, add toppings, and serve!

Cheese, Charcuterie, & More

Overhead view of the new Stella Rosa Royale bottle on the left, glass of wine, and spread of fruit, cheeses, and nuts on a wooden board to the right



  • Hard/Aged Like Cheddar or Parmesan
  • Soft/ Buttery Like Brie or Camembert 
  • Bleu Like Roquefort Or Gorgonzola 
  • Alt Milk Like Goat or Sheep’s Cheese


  • Baguette
  • Toast
  • Crackers

Cured Meats:

  • Salami
  • Prosciutto

Sweets & Spreads:

  • Honey
  • Jams
  • Preserves

Fresh Fruit:

  • Apples
  • Pears
  • Grapes

Dried Fruit:

  • Dates
  • Apricots
  • Figs
  • Raisins


  • Almonds
  • Walnuts
  • Pecans
  • Cashews

Pickles & Brined:

  • Pickles
  • Cornichons
  • Olives


  • Dijon
  • Whole Grain
  • Olive Oil and Balsamic Vinegar


  1. Select a serving board (min 8 x6)
  2. Arrange your bases on one side
  3. Layout equal parts cheese and meats on the opposite side
  4. Arrange all remaining selections in the gaps of open space remaining
  5. Enjoy!

Quick & Easy Chicken, Mushroom, Goat cheese Alfredo Flatbread Pizza

Alfredo flatbread pizza cut into triangle pieces on the left along with a glass of wine and a bottle of the new Stella Rosa Royale on the right


Bread & Chicken:

  • Half Store-Bought Rotisserie Chicken
  • 4-6 Oz Goat Cheese
  • 2-4 Eight-Inch Flatbreads


  • 1-2 Cups of Button Mushrooms
  • 1 Tbsp Olive Oil
  • Herbs of Choice (Recommendation: Oregano, Basil)
  • Salt & Pepper to Taste

Alfredo Sauce:

  • 4 Oz Butter
  • 1 Tbsp Garlic
  • 2 Tbsp All Purpose Flour
  • 1 Cup Heavy Cream
  • 1 1/2 Cup Parmesan Cheese  



  1. Slice mushrooms and place in pan
  2. Season with olive oil, salt and pepper, garlic, and herbs
  3. Sauté on medium heat for about 2-3 mins
  4. Remove from heat and set aside to let cool

Alfredo Sauce:

  1. Sauté butter and garlic till tender
  2. Add flour, allowing the flour to absorb butter and create a paste (pro-tip, this is called a roux)
  3. Once the flour is fully incorporated add cream, bring to a boil whisking frequently
  4. Once the boiling liquid has reduced a little (should be getting thick) add cheese and continue to whisk
  5. Remove from heat and allow to cool. Best to fully allow to cool before spreading on flatbread. 

Bread + Chicken:

  1. Warm chicken in microwave or oven and cover with foil
  2. Warm bread in the oven just before serving


  1. Remove the bread from the oven
  2. Spoon on the sauce and spread evenly
  3. Add mushrooms followed by the chicken
  4. Enjoy!

Grilled Vegetable Crudité

Vegetable platter of roasted corn, broccoli, onions, bell peppers, carrots and green beans in the forefront, with the new Stella Rosa Royale behind it as well as a hand dipping broccoli in the cucumber ranch on the right



  • Carrots
  • Asparagus
  • Bell Peppers
  • Brussel Sprouts
  • Sweet Potato
  • Corn
  • Cauliflower
  • Broccoli
  • Squash
  • Eggplant

Cucumber Ranch:

  • 1 Cucumber
  • 1 Tbsp Shallots
  • 3/4 Cup Sour Cream
  • 1/4 Cup Buttermilk
  • 1/4 Cup Mayo
  • Juice From 1 Lemon
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Dried Dill
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 1/2 Tsp Black Pepper

Garlic Hummus:

  • 1 15oz. Can of Garbanzo Beans
  • 1/4 Cup of Sesame Paste (Tahini)
  • 1/2 Cup Olive Oil
  • 3 Tbsp Chopped Garlic
  • 1 Tsp Garlic Powder
  • Juice From 1/2 Lemon
  • Pinch of Salt And Pepper 


Grilled Veggies:

  1. Rinse and dry veggies then place directly on the grill
  2. Cook evenly on all sides, remove from heat once grill marks are present on all sides

Cucumber Ranch (Optional):

  1. Peel and finely dice the cucumber
  2. Measure and prep the remaining ingredients
  3. Add all ingredients to larger mixing bowl
  4. Mix until all ingredients are integrated

Garlic Hummus (Optional):

  1. Add all ingredients to larger mixing bowl
  2. Mix until all ingredients are integrated

Grilled Salmon with Roasted Corn Relish

Hand holding the new Stella Rosa Royale with a glass of wine to the left and a plate with salad and the grilled salmon topped with corn relish with decorative flowers and napkins



  • 2 Ears of Corn
  • 1/4 Cup Diced Bell Peppers
  • 2 Oz Apple Cider Vinegar
  • 1 Tbsp Sugar
  • 1/4 Cup Diced Onion
  • Zest and Juice From 1/2 A Lemon
  • 1 Tsp Garlic
  • 1 Tsp Red Pepper Flakes
  • 1/4 Cup Olive Oil
  • 1/4 Cup Parsley
  • 1 Tsp Mustard


  • 2-4 Salmon Filets
  • 1 Tbsp Lemon Pepper
  • Pinch Salt



  1. Heat the grill
  2. Prep and measure additional ingredients
  3. Roast corn on grill till nice and blackened
  4. If you prefer your kernels with grill flavor, but no char, leave in the husk
  5. Set aside and let cool
  6. Dice onions and bell peppers
  7. Remove corn kernels from the cob
  8. Mix all ingredients in a large bowl, set aside


  1. Season salmon with the lemon pepper and salt
  2. Place filets on the hot grill (make sure grill is still at temp)
  3. Grill until the fish is cooked (light pink) and showing grill marks
  4. Plate and top with the corn relish

Linguine Scampi

Hand holding up a fork full of the linguine with a glass of wine to the left and bottle of the new Stella Rosa Royale on the right on top of silk fabric


  • 2 Tbsp Garlic
  • 2 Tbsp Shallots
  • 4 Tbsp Olive Oil
  • 6 Oz. Butter
  • Zest and Juice From 2 Lemon
  • 1 Tsp Red Pepper Flakes
  • 1/2 Cup Parsley
  • 3/4 Cup White Wine
  • Pinch Salt and Pepper
  • 1 Pound Linguine Pasta
  • 1 Pound Shrimp


  1. Cook linguine pasta in boiling water, drain, set aside.
  2. Heat olive oil in a sauté pan over medium heat
  3. Add garlic, shallots, pepper flakes and lemon zest
  4. Next add shrimp, season with salt and pepper to taste
  5. Once the shrimp is cooked about half way, add the white wine and let wine reduce to 3/4 of the way.
  6. Add butter, lemon juice and parsley, mix well.
  7. Incorporate the pasta into the sauce and serve. 

Thai Ginger Pork Salad

Ginger pork salad with glass of wine on the left and a bottle of the new Stella Rosa Royale wine on the right with decorative flowers


Ginger Pork Marinade:

  • 4-6 Oz Thin Pork Chop
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Honey
  • 1 Tbsp Minced Ginger
  • 1 Lime Zest and Juice
  • 1 Tbsp Rice Vinegar
  • 1 Tsp Fish Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tsp Chile Flakes 

Salad Components

  • Romaine Lettuce
  • Tomatoes
  • Cucumber
  • Shaved Carrots
  • Red Cabbage
  • Green Onion
  • Radish
  • Cilantro
  • Crushed Peanuts

Sweet Chili Dressing:

  • 2 Tbsp Lime Juice
  • 2 Tbsp
  • Sweet Chili Sauce
  • 1 Tsp Fish Sauce
  • 1 Tbsp Garlic
  • 1 Tbsp Tamarind Paste
  • 1 Tbsp Chopped Cilantro
  • 1/2 Cup Oil



  1. Add all marinade ingredients (except the pork) to a large bowl and mix
  2. Add the pork chops and cover with the liquid
  3. Cover pork chop and allow to marinate 2-4 hours (overnight for best results)
  4. Grill just prior to serving 

Main Prep:

  1. Whisk all chili dressing ingredients in a medium bowl and set aside, for best results mix in a blender
  2. Prep all and slice all of the salad components
  3. Combine salad components in large mixing bowl
  4. Chop pork slice pork chops into bite size strips or pieces
  5. Dress salad with chili dressing
  6. Add sliced pork and enjoy!