2018 Winter Supplemental

Thank You for Another

Great Year of Impact

1,991,521 Meals Provided

99,609

2,833

Trees Planted

Children with Autism Helped

18,261 Clinical Trials for Breast Cancer Funded

Our mission is to bring people together to celebrate and serve the world. From award-winning wine to gourmet coffee, artisanal food products and thoughtfully-crafted gifts — every product empowers people to serve the world via everyday actions. We were able to close out 2017 with a bigger impact than ever before! See some of the causes we support below.

52,435 Animals Helped to Find Forever Homes

8,253

180,358

59,071

Life-Changing Medications Provided

People Educated on Heart Health

Veterans Supported

For a full list of our impact please visit:

O N E H O PE W I N E .CO M / I M PAC T

Cheers to a

New Year The first few months of the year help us remember to take good care of ourselves and loved ones. Start the year off with some healthy recipe ideas and pairings to stay cozy through the rest of winter and kick off the beginning of spring. Serve up some healthy dishes and celebrate a fresh new year.

Are you gluten free or vegetarian? We’ve got you covered! The symbols accompanying the recipes on each page let you know what falls under either, or both, categories. See key below.

Vegan

Vegetarian

Gluten Free

4

Roasted Acorn Squash Bowl SERVES 4

INGREDIENTS 2 Acorn Squash

Vinaigrette:

ONEHOPE Kitchen Meyer Lemon Olive Oil

1 1/2 tbl. Fresh Mint (chopped)

Salt and Pepper

1 1/2 tbl. Fresh Oregano (chopped)

6 c. Baby Arugula

1/4 c. Red Wine Vinegar

8 oz. Goat Cheese

1/2 c. ONEHOPE Kitchen Meyer Lemon Olive Oil 1 pinch Salt and Pepper

P R E PA R AT I O N Preheat the oven to 400°F. Cut squash in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper. Lay face down on baking sheet.

SERVED WITH ONEHOPE Kitchen Meyer Lemon Olive Oil

Bake for 25 minutes, or until soft.

Mix ingredients for vinaigrette in blender and blend until smooth.

Transfer squash to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula.

PA I R E D W I T H

Add vinaigrette to taste and toss, being sure to scrape squash

ONEHOPE Argentina Malbec

flesh into salad as you toss. Enjoy immediately.

5

Namaste Napa Bowl SERVES 2

INGREDIENTS Salad:

Dressing:

2 c. Cooked Quinoa

½ c. Extra Virgin Olive Oil

1 c. Shredded Red Cabbage

¼ c. Apple Cider Vinegar

1 c. Shaved Brussel Sprouts

¼ c. Pure Maple Syrup

2 c. Rainbow Chard (torn

¼ c. ONEHOPE Kitchen

into 1” pieces)

Spicy Siracha Mustard Salt and Pepper

Sweet & Spicy Cookies SERVES 4

P R E PA R AT I O N Make dressing by whisking ingredients together in medium bowl. Season with salt and pepper.

SERVED WITH ONEHOPE Kitchen Pineapple Pepper Spread

INGREDIENTS

In a large bowl, combine the quinoa, cabbage, brussel sprouts, and rainbow chard. Toss with ¼ cup

1 pkg. Shortbread Cookies (about 12)

dressing. Remaining dressing can be stored in the

1 jar ONEHOPE Kitchen Pineapple Pepper Spread

refrigerator for up to 6 days.

Sliced Almonds and Dried Apricots (for garnish)

P R E PA R AT I O N PA I R E D W ITH ONEHOPE North Coast Sparkling Brut 7

Use a small knife to spread the ONEHOPE Kitchen Pineapple Pepper spread onto the cookies.

Top with sliced almond or dried apricot.

SERVED WITH

PA I R E D W ITH

ONEHOPE Kitchen Spicy Sriracha Mustard

ONEHOPE California Chardonnay

Beet Risotto SERVES 4 INGREDIENTS SERVED WITH

3 c. Broth (chicken or vegetable)

ONEHOPE Kitchen Meyer Lemon Olive Oil

1/4 c. ONEHOPE Sparkling Brut 2 tbl. Butter 2 tbl. ONEHOPE Meyer Lemon Olive Oil

PA I R E D W ITH

1 Small Shallot (finely chopped)

ONEHOPE Napa Valley Cabernet Sauvignon

2 Small Beets, Peeled (1 cubed, 1 grated) 1 c. Arborio Rice Grated Parmesan (opt.)

P R E PA R AT I O N In a medium enameled cast-iron casserole, melt ONEHOPE Kitchen Meyer Lemon Olive Oil and butter over medium heat.

Add shallot and sautĂŠ, stirring frequently until soft. Add the Arborio rice and stir, allowing the rice to be coated in the oil and butter.

Add the ONEHOPE Sparkling Brut and stir until absorbed.

Add 1 cup broth and cubed beets, stir until absorbed. Once absorbed, add another cup of broth and the shredded beet. Continue to stir until absorbed. Add the third cup of broth and any cheese (optional). Continue to stir until rice is al dente and all liquid has been absorbed.

Turn off heat, add parsley and cheese to garnish, and serve immediately.

9

10

Cauliflower Crust Prosciutto & Arugula Pizzetta SERVES 2

INGREDIENTS 1 Head Cauliflower

1/2 tsp. Salt

1 Egg

1/4 tsp. Black Pepper

1 c. Grated Parmesan (opt.)

¼ c. ONEHOPE Kitchen

3/4 c. Almond Flour

Raspberry Chipotle BBQ

1 Garlic Clove (finely

4 oz. Prosciutto

chopped)

2 c. Arugula

1/2 tsp. Italian Seasoning

Sliced Parmesan (opt.)

P R E PA R AT I O N Preheat oven to 425°F. Pulse cauliflower in a food processor until

SERVED WITH

PA I R E D W ITH

ONEHOPE Kitchen Raspberry Chipotle BBQ

ONEHOPE Provence Rosé

PRO TIP Substitute a marinara sauce to make this dish entirely gluten-free.

Bake cauliflower crust until golden brown and firm, rotating halfway through, 20–22 minutes.

fine crumbs form. Transfer to a clean kitchen

Remove crust from oven, let cool for 10-15

towel and tightly squeeze to remove as

minutes, then spread ONEHOPE Kitchen

much liquid as possible.

Raspberry Chipotle BBQ Sauce evenly over

Mix cauliflower, egg, parmesan, almond flour, garlic, Italian seasoning, salt, and black pepper until mixture holds together when pinched.

Line pizza tray with parchment paper; brush with oil. Form cauliflower mixture into a 12”

the crust. Layer prosciutto over sauce, set oven to broil, then place back inside until prosciutto is crisp. About 5-7 minutes.

Remove from oven, top with arugula and sliced parmesan.

circle on parchment. Spread it out to make

Slice, serve, and celebrate with a glass of

thickness as even as possible.

ONEHOPE Provence Rosé.

12

Winter Citrus Salad SERVES 4 INGREDIENTS 2 Grapefruits

1 Pomegranate (seeded)

3 Blood Oranges

ONEHOPE Kitchen

2 Tangerines

Balsamic Vinegar

2 Fuyu Persimmons

Mint (for garnish)

1 Red Pear

P R E PA R AT I O N Peel grapefruit and blood orange and slice crosswise.

Peel tangerine and break apart each piece.

Thinly slice the persimmon and red pear.

Mix all the fruit in a medium bowl. Top with pomegranate seeds and drizzle with balsamic vinegar. Garnish with mint.

13

SERVED WITH

PA I R E D W ITH

ONEHOPE Kitchen Balsamic Vinegar

ONEHOPE Italian Pinot Grigio

Seasonal Gift Sets This season we’re featuring gifts that support health causes for humanity and our planet! Give a gift that gives back to health.

THE HEART WARMER Sugar, spice and a little something nice to warm the heart! Includes ONEHOPE Reserve Edna Valley Pinot Noir Red Glitter Edition, B. Toffee, and Voluspa Goji Tarocco Orange Candle.

Every box educates 5 people on their risk of heart disease. $109

THE LIGHTER SIDE Freshen up your winter routine! This exclusive gift set includes ONEHOPE California Sauvignon Blanc, Chico Honey Co. California Wildflower Honey, Sommer House Pistachio, Cherry and Coconut Oil Granola, and Dardimans Crispy Orange Slices.

Every box helps plant 1 tree in global reforestation projects. $69

15

ONEHOPE KITCHEN EXCLUSIVE GIFT SET

H E A LT H Y D I S H E S S E N T I A L S Who said healthy meals can’t taste amazing? Spruce up your lighter-side recipes with these super-flavorful ONEHOPE Kitchen products. All items in the set are

Meyer Lemon Olive Oil An aromatic citrus olive oil that is extremely smooth and bursting with sweet lemon flavor.

listed on the opposite page.

Every box helps provide 5 meals to a child in need. $69 N O N - A LC O H O L I C

Used in Roasted Acorn Squash (pg. 5) and Beet Risotto (pg. 9) Perfectly Aged Balsamic Vinegar This traditional and versatile balsamic vinegar is aged to perfection with a centuries-old tradition of flavor that expertly balances sweet and tart.

Used in Winter Citrus Salad (pg. 13) Pineapple Pepper Spread Pineapples and apricots combine perfectly with habanero peppers creating the ultimate fusion of spice and fruit.

Used with Sweet & Spicy Cookies (pg. 7) Spicy Sriracha Mustard The spicy, garlicky flavor of your favorite hot sauce kicks up this ingenious mustard.

Used in Namaste Napa Bowl (pg. 8) Raspberry Chipotle BBQ Sauce Smoldering chipotle peppers balance the sweet flavor of raspberries in this spirited barbecue sauce.

Used in Cauliflower Crust Prosciutto & Arugula Pizzetta (pg. 11)

All items sold as a set and cannot be purchased individually.

17

Meet One of Our

Cause Partners Cure Alzheimer’s Fund is a non-profit organization dedicated to funding research with the highest probability of preventing, slowing, or reversing Alzheimer’s disease. Since its founding, the organization has contributed over $50M to research, as well as discovered several key breakthroughs promised to help us inch closer to a cure. To date, ONEHOPE has helped to fund 1,046 biological studies of genes that have been linked to Alzheimer’s.

19

Cozy Up with a Cocktail This warming yet light drink recipe is sure to be the perfect beverage from winter to spring!

Dream Catcher SERVES 4 INGREDIENTS 1 btl. ONEHOPE Italian Pinot Grigio 2 Tangerines 3 Whole Cloves 3 Whole Star Anise Pods 2 pieces Thinly-Sliced Fresh Ginger 1 c. Water Âź c. Sugar

New Year

New Career Kick off the new year with some major impact! Join the viaONEHOPE community as a

P R E PA R AT I O N Slice tangerines, leaving peel on. Combine ingredients and bring to a simmer for 20 minutes. Serve immediately or reheat to enjoy. Garnish mug with tangerine and anise pod.

Cause Entreprenuer and bring a Napa-style wine tasting experience into the living room.

In addition to the donations already built in to each ONEHOPE product, 10% of eligible orders will be donated to your cause of choice. Cheers to exciting new ventures in 2018!