March's Eat This! Drink That!
We can almost taste it… the end of winter is on the horizon and despite the cold weather still looming, March 20th marks the official start of Spring! What better way to say goodbye to winter than with some bright and refreshing recipes and even better wine!
Canyon Road wines were inspired by the scenic roads that wander through California's stunning wine country. This Pinot Grigio has hints of green apple, citrus, white peach and floral blossom.
With a broad palate and intense aromas of pear and yellow apple, the Perseus Pinot Grigio has a rich mouth feel with citrus infused acidity. Try it with any light white meats, a spicy Asian inspired dish, or just on its own!
Sicily offers ideal conditions to produce excellent organic wines and this is a fine example! It has subtle aromas of almond blossoms with notes of green apple and grapefruit.
La Stella Vivace Pinot Grigio greets you on the nose with a very expressive note of Asian pear and lime zest. The palate is packed with fruit cocktail flavours and the long finish carries on with intense citrus rind. A grigio on steroids that can be enjoyed on its own or with a range of delicious foods.
Creole Shrimp with Garlic and Lemon
Wine pairing: La Stella Vivace Pinot Grigio
- 1-pound large shrimp, shelled and deveined
- 1 1/2 tbsp minced garlic
- 1 tbsp Creole seasoning
- 1 red bell pepper finely chopped
- 2 tbsp vegetable oil
- Juice of 2 lemons
- 1/4 cup chopped parsley
In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper.
In a skillet, sauté the shrimp in the oil over moderately high heat, turning the shrimp once, until just white throughout. Add the lemon juice and parsley and serve.
One Pot Garlic Chicken Pasta
Wine Pairing: Canyon Road Pinot Grigio
- 2 tbsp oil
- 1-pound chicken boneless, cut into 1-inch cubes
- 1 tbsp Italian seasoning
- Salt to taste
- Pepper to taste
- 1/4 cup butter unsalted
- 2 tbsp garlic finely chopped
- 1 tsp ginger finely grated
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 4 cups water (or use half chicken broth and half water)
- 16 oz spaghetti uncooked
- 1/2 cup cream cheese full fat
- 1/4 cup parmesan cheese
- 2 tbsp cilantro or parsley
In a non-stick pan, heat oil on medium heat. Add chicken, Italian seasoning, salt and pepper. Cook until chicken is golden brown.
Add butter, ginger and garlic and cook on medium heat until fragrant. (Make sure not to burn the garlic and ginger).
Add lemon juice, lemon zest, additional salt and pepper (if necessary), water and mix everything together.
Add spaghetti and mix again
Cook without lid on medium heat until the water is almost evaporated. Make sure to stir often or else the pasta might stick to the pan. When pasta is almost cooked, add cream cheese and mix together.
Remove pan from the heat and sprinkle parmesan cheese on top. Garnish with cilantro/ parsley and some lemon slices. Serve and enjoy with a glass of Canyon Road Pinot Grigio.
Wine Pairing: Montalto BIO Pinot Grigio
- ½ red onion very thinly sliced
- 1-pound fresh fish of your choosing diced into ¾ inch cubes
- 2-3 garlic cloves very finely minced (use a garlic press)
- 1- 1 ½ tsps kosher salt, start with 1, add more to taste
- ¼ tsp black pepper
- ¼ cup fresh cilantro chopped
- 1 fresh serrano or jalapeño chili pepper seeded and very finely chopped
- ¾ cup fresh lime juice (4-6 limes) freshly squeezed
- 1 cup grape or cherry tomatoes cut in half (or 1 cup diced tomatoes)
- 1 cup diced cucumber
- 1 tsp olive oil (optional)
- 1 semi-firm avocado
For the Avocado Sauce
- (For the avocado Sauce)
- 1/4 cup avocado
- 1/4 cup cilantro
- 1/3 cup water- plus more as needed
- 1 tbsp olive oil
- ½ tsp kosher salt
- 1 tsp coriander
- 1/4 cup lime juice
- 2 garlic cloves
- cracked pepper
Slice the red onion and salt generously and let stand 15 minutes until it begins to release its liquid. (this will remove some bitterness). Rinse well.
Place fish, garlic, onion, salt, pepper, fresh chili, and lime juice in a shallow serving bowl, gently mix, and marinate in the refrigerator for at least 30 minutes before serving. The longer you marinate the firmer the fish will become.
Before serving, add the fresh cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt and add more if necessary. If adding avocado, gently fold it in at the end, after everything is mixed, making sure to use one that is not too soft.
To make avocado sauce, blend all ingredients in a blender until smooth, adding a bit more water if needed to get the blades going.
Vegan Asian Noodle Salad
Wine pairing: Perseus Pinot Gris
- 7 oz rice noodles
- 1 cup carrots julienned or spiralized
- 1/2 cup red peppers julienned
- Fresh cilantro for serving
- Roasted peanuts for serving
- Lime wedges for serving
For the Dressing:
- 3 tbsp tamari sauce
- 3 tbsp rice vinegar
- 2 tbsp peanut butter smooth
- 2 tbsp olive oil
- 1/2 tbsp hot sauce
- 1/2 tbsp cane sugar optional
- 1 tsp ginger
- 2 garlic cloves
Cook rice noodles according to package instructions. Most brands of rice noodles only require the rice noodles be placed in boiling water for 5 minutes and stirred a couple times. Drain the pasta and rinse with cold water.
While the rice noodles cook, pour the tamari sauce, rice vinegar, peanut butter, olive oil, hot sauce, cane sugar, ginger and garlic into a small blender or food processor to make the dressing.
Transfer the cooked noodles to a large bowl. Then add the spiralized carrots, red peppers and cilantro to the cooked noodles.
Pour the dressing over the rice noodles and vegetables and toss to combine.
Serve with roasted peanuts, chopped green onions, fresh cilantro and lime wedges, if desired and a delightful glass off Perseus Pinot Grigio.