Happy 2018 wine fans! It’s a new year of wine exploration and what would that be without pairing some varietals with some fantastic new recipes? Let’s face it, after a busy December filled with multiple dinners and parties, the last thing you want is a heavy meal like a burger and fries (for a few days at least). If you’re like most people and still feel full from your multiple holiday dinners, fear not – we have three light meal recipes and wine pairings that will help you keep those New Years resolutions while still enjoying that nice glass of vino.
#1 Lean and green!
Although salad is something not everyone wants to reach for when they’re hungry, this salad is packed with salmon, capers and cheese – what’s not to love? If you have a salty craving, give this recipe a try; with these tasty ingredients, you may even forget its healthy. Our pairing recommendation is the Telegraph Pinot Noir. This medium-bodied pinot is a classic pairing to salmon, and will be a great compliment to the Parmesan cheese.
- 1 1/2 cups baby arugula
- 4 oz cooked sockeye wild salmon, skin removed
- 1 tsp capers, drained
- 2 tsp red wine vinegar
- 1 tsp extra virgin olive oil
- 1 tbsp (.25 oz) shaved parmesan
- salt and fresh pepper to taste
Take the raw salmon and simply season it with a little salt and pepper and cook it for about 10 minutes, either on the grill, broiled, or in a pan lightly sprayed with oil.
Place arugula on a dish, sprinkle with salt and fresh cracked pepper and top with salmon and capers. Drizzle a little oil and vinegar on top and finish off with fresh shaved Parmesan.
#2 Greek out with this rice bowl
If eating green isn’t your idea of dinner (we get it), try this Mediterranean Chicken rice bowl. With so many different flavours and textures you’ll get all the satisfaction of eating a hearty meal without all the calories. Try this dish with the Bay and Barnes Sauvignon Blanc! The herbal notes in this light white will be a great match to the savoury Greek salad.
- For the Rice:
- 2 cups long grain rice
- 3.5 cups water
- 2 tablespoons butter
- 2 teaspoons salt
- For the Chicken:4 (1 lb) boneless skinless chicken breast halves
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 3 tablespoons chopped fresh parsley
- 3 garlic clove, crushed in garlic press or finely chopped
- 1 teaspoon paprika
- 1⁄2 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- For the Hummus:
- 1 cup canned chickpeas, drained, liquid reserved
- 2 garlic cloves
- ½ teaspoons kosher salt
- ¼ cup tahini (sesame paste)
- Juice of 1 lemon (3 tablespoons)
- 1 tablespoon water or liquid from the chickpeas
- For the Greek Salad:
- 1 medium head romaine lettuce, torn into bite-size pieces, washed, and dried
- 2 medium tomatoes, cored, seeded, and large dice
- 1 medium English cucumber, large dice
- 1 cup kalamata olives, pitted and halved
- ½ medium red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon), plus more as needed
- 1½ teaspoons finely chopped fresh oregano leaves or ½ teaspoon dried oregano
- ¼ teaspoon kosher salt, plus more as needed
- ¼ cup crumbled feta cheese
To make the rice:Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.
- To Make the Chicken:
- Combine lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.Remove chicken from bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.
- To make the hummus: Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Set aside in fridge until ready to serve.
- To make the salad:Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion; set aside. Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small bowl and whisk to combine. Pour over the salad and toss to combine. Sprinkle with the feta and serve.
#3 Feel a little chilli?
Not all hearty meals need to be heavy. The last recipe is for all the comfort-food lovers (aren’t we all?). Packed with wholesome ingredients like beans, corn and peppers this meal is definitely worthy of a cozy night in paired with fuzzy socks and a bottle of La Piuma Chianti. The fresh acidity in the Italian wine with balance out the acidity of the tomatoes in the chili.
- 2 tablespoons oil
- 1 large onion, diced
- 4 cloves of garlic, finely minced
- 1-3 tablespoons chili powder (more will be spicier)
- 2 tablespoons of cumin
- 1 teaspoon oregano
- 1/4 – 2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
- 2 peppers, diced (I used 1 red and 1 yellow pepper)
- 2 carrots, diced
- 3 stalks of celery, diced
- 2 – 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
- 2 can of beans, drained and rinsed (I used kidney and white beans)
- 2 cup of frozen corn (you could use fresh but frozen is easy and works great)
- Salt to taste (you’ll need quite a lot)
- Non-veg option: 1/4 cup prawn stock (you won’t taste it specifically but it will add richness to the dish)
- Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.
- Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add spices and cook stirring for about 30 seconds.
- Add peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.
- Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
- Generously salt to taste.
- Serve on its own or topped with one (or all!) of the delicious toppings.
If you make any of these delicious and healthy meals, tag us!
@EwineBC or @EverythingWineInc