For the pizza dough

½ cup warm water, 1 and ½ teaspoons of instant yeast, 1 teaspoon of honey, 1 cup whole wheat flour, salt to taste, 1 tablespoon olive oil.

For the basil pesto

1 cup of fresh basil, ¼ cup of shelled pistachios, 2 tablespoons of olive oil, pinch of salt, Juice of 1 lemon.

For the filling

Salt and pepper to taste, 4 lemons *Reserve zest of 1 lemon, 1 to 2 mozzarella balls, Sliced stuffed olives, 1 cup arugula. Salt & pepper Paprika (Merquen) Fresh basil to garnish.

1) In a bowl pour warm water together with the yeast and honey. Stir with a fork and let stand for 5 to 8 minutes near a warm surface. 2) Add the wheat flour and salt and stir with your hands to incorporate. Take the kitchen aid and with the hook knead the dough for 5 minutes on medium speed, scraping edges if necessary. Cover with paper plastic wrap and let sit in a warm place for 1 to 2 hours. At this point it can be refrigerated overnight or used immediately. 3) Preheat the oven to 200 C. 4) Cut the tough fibrous part of the stem. Then remove the leaves further out until the leaves are softer. Cut the heads of the artichokes and then cut them in 2. Put the artichokes in a pot with hot water and the juice of 2 lemons; cook for 10 minutes or until al dente. Remove the hairy center, cut into segments, brush with olive oil, season and bake for 15 minutes or until golden. Reserve. 5) In a food processor, add all the pesto ingredients and blend until you get a creamy paste. 6) Raise the oven temperature to 230 C. Prepare an oven tin with olive oil.Flour a surface and put the pizza dough on it. Flatten with a rolling pin until smooth and slim. Transfer the dough to the tin. 7) Add the pesto, olives, and artichokes and bake for 10 to 15 minutes or until the dough is golden. 8) Meanwhile, marinate the arugula with olive oil, lemon, salt and pepper. Massage with your hands and book. 9) Take the pizza out of the oven and put the sliced mozzarella and take it to the oven turned off for 5 minutes more until they melt. 10) Take out again and decorate with the arugula and lemon zest. 11) Enjoy this delicious pizza with a glass of Organic Cabernet Sauvignon-Carmenere-Syrah (serve at 16°C)!

Olive oil, 1 chopped onion, 1 clove of chilote garlic, ½ kg of peeled and chopped Topinambur or Jerusalem Artichoke, 1 small head of cauliflower cut into florets, Salt and merquén to taste, 2 cups of vegetable broth or enough to cover all the vegetables, Fresh oregano.

For the parsley oil garnish

Handful of chopped parsley, Enough olive oil to achieve the parsley oil.

1) Heat olive oil. Add the onion together with the Jerusalem Artichoke and stir constantly for 5 to 7 minutes until just beginning to brown. Add the cauliflower, salt and merquén and stir for 2 more minutes. 2) Add the vegetable broth, cover and when it boils lower the heat and cook for 15 minutes or until the topinambur is soft when pierced with a fork. Blend until smooth (add more water if necessary). Reserve. 3) Prepare the parsley oil garnish by mixing the parsley and adding little by little olive oil until getting a smoother result. 4) Pair this recipe with Organic Chardonnay (serve at 12°C) and enjoy!

1 tray of chopped white mushrooms, 1 jar of palm hearts cut into cubes, ½ diced red bell pepper, 2 chives or ½ red onion, 1 tablespoon of green chili, 1 small mango cut into cubes, 1 avocado cut into cubes, ⅛ handful of cilantro finely chopped, Salt and pepper to taste, Sesame seeds to taste (optional).

For the dressing

2 lemons or limes, Juice of 1 orange, 1 and ½ tablespoon of soy sauce Grated ginger to taste, 2 tablespoons of sesame or olive oil.

1) In a large bowl mix all the vegetables ingredients. 2) Then for the dressing use a mini mixer or blender, mix the lemon and orange juice together with the rest of the ingredients except the olive oil. Pulse until integrated and then add the olive oil slowly until you create the dressing. 3) Add the dressing to the ceviche and mix everything with a fork, being careful not to grind the avocados in the process. 4) Once mixed, serve and enjoy with Organic Sauvignon Blanc (serve at 10°C)!

1 sliced eggplant, 1 sliced zucchini, Mix of bell peppers, 2 to 3 sliced red onion.

For the chimichurri

3 tablespoons oregano, 1 tablespoon of colored chili, 1 tablespoon of goat horn chili pepper, 1 tablespoon of salt, 1 tablespoon minced fresh garlic, 200 ml of white or apple vinegar, 250 ml of olive oil, 3 tablespoons fresh chopped parsley.

1) Grease a grill with olive oil. Then Distribute the vegetables and grill for a about 8 minutes per side, brush a little of the chimichurri as it cooks. 2) Once cooked, serve on a plate the grilled vegetables and add the chimichurri, ricotta cheese and toasted bread. 3) Enjoy this delicious recipe with a glass of Organic Pinot Noir (serve at 14°C)!