Ingredients:

• 2 cups pineapple juice

• 2 cups lemonade

• 1/2 cup grenadine

• 4 cups Sprite, club soda or sparkling water

• 1/2 cup diced cantaloupe

• 1/2 cup diced watermelon

• 1/2 cu[ diced honeydew

• Ice Cubes

• Easter Peeps

Instructions: Gather ingredients and grab a large pitcher. Cut the watermelon, cantaloupe and honeydew into small cubes. Place the fruit into a large pitcher. Add the pineapple juice and lemonade. Fill the pitcher with Sprite, cub soda or sparkling water and stir with a long handled wooded spoon to combine. Serve with ice in individual glasses and top with an Easter Peep or two. Enjoy!

Ingredients:

• 1 cup bell peppers, chopped

• 1/2 cup sweet onion, chopped

• 2 lbs diced chicken breast, browned

• 3/4 cup crushed or cubed pineapple

• 3/4 cup soy sauce

• 1/2 cup LaBelle Winery Seyval Blanc or other dry white wine

• 1/8 cup rice wine vinegar

• 1 TBSP corn starch

• 1/4 cup brown sugar

Instructions: Place browned chicken cubes in a pot and add vegetables and pineapple; stir together. Heat on medium heat. While this is cooking, in a small bowl mix soy sauce, LaBelle Winery Seyval Blanc, Rice Wine Vinegar and corn starch. Whisk together. Add to the pot. Add brown sugar to pot and mix all together. Cook until it comes to a boil. Let boil for 2 minutes and reduce heat. Let simmer for 5 more minutes. Serve over white rice. Serves 4. Enjoy!

Ingredients:

- 1 large ribeye steak

- Kosher salt and freshly ground black pepper

- 1/4 cup vegetable or canola oil

- 3 Tbsp unsalted butter

- 6 sprigs thyme or rosemary

- 1/2 cup finely sliced shallots

- 2 cloves garlic crushed

Instructions: Carefully pat steak dry with paper towels. Season heavily on all sides, including edges, with salt and pepper, let steak rest at room temperature for 45 minutes.