March's Eat This! Drink That!
Step aside hearty stews and winter soups, spring dishes are back on the menu!
With days growing brighter and warmer, we’re ready to re-introduce lighter cuisine to our lineup of recipes.
Check out some of our favourite springtime dishes paired with the wines we’ll be sipping.
This wine reveals alluring aromas of honeysuckle and stone fruits. On the palate, it offers flavours of ripe apple and lemon leading to a long finish.
A crisp and dry Australian Rosé with aromas of flowers and red fruit. Flavours of strawberry and raspberry are predominant.
This French blend showcases flavours of black fruit with tannic structure that is enhanced by lovely hints of spice.
A full-bodied, dry red wine from Spain with ripe red and blue berry aromas and notes of pepper and vanilla followed by a soft finish.
Lemon Garlic Pasta with Salmon
Author: The Cooking Jar
Wine pairing: Raymond Nostalgic Chardonnay
Serves: 4 Prep Time: 10 mins Cook Time: 20 mins
- 16 oz. penne pasta
- 1 tsp garlic, minced
- 2 tbsp extra virgin olive oil
- ½ cup fresh basil leaves, finely chopped
- Salt and pepper to taste
- 1 lb. salmon fillet
- Zest of one lemon
- 2 tbsp lemon juice
- 2 tsp capers
- Parmesan cheese, shaved or grated
Cook the pasta according to package directions.
Meanwhile, season salmon with salt and pepper to taste and bake at 350°F for 15-20 minutes, depending on thickness.
Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste. Add lemon juice, zest and capers to the pasta and toss to mix.
Flake the salmon into bite-size pieces and gently toss with the pasta.
Dish and serve hot topped with freshly grated or shaved Parmesan cheese.
Author: Simply Recipes
Wine Pairing: Majella Coonawarra Rose
Serves: 4 Prep Time: 20 mins Cook Time: 25 mins
- 1/3 cup lemon juice or red wine vinegar
- ¾ cup extra-virgin olive oil
- 3 tsp finely chopped shallot
- 2 tbsp finely chopped fresh basil
- 1 tbsp finely chopped fresh thyme
- 2 tsp finely chopped fresh oregano or tarragon
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
- 2 grilled tuna steaks
- 6 hard boiled eggs, peeled and quartered lengthwise
- 1 ¼ lbs. small fingerling potatoes
- Salt and freshly ground black pepper
- 2 medium heads butter lettuce, torn into bite-sized pieces
- 3 small ripe tomatoes, cored and cut into wedges
- 1 small red onion, thinly sliced
- ½ lb. green beans, trimmed and cut into 2-inch pieces
- ¼ cup niçoise olives
- 2 tbsp capers, rinsed
Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat. Cook the steaks 2 to 3 minutes on each side until cooked through.
In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste.
Place onion slices in a small bowl and sprinkle with 3 tbsp of the vinaigrette.
Place potatoes in a large pot and cover with 2 inches of water. Add 1 tbsp of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12minutes, until the potatoes are tender. Drain. While the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes. Place them in a bowl and dress them with about ¼ cup of the vinaigrette.
Bring a medium-sized pot of salted water to a boil and add the green beans. Cook for 3-5 minutes. Drain.
Arrange all ingredients on a bed of lettuce and drizzle with remaining vinaigrette. Sprinkle with capers.
Grilled Lamb Skewers
Author: BBC Good Food
Wine Pairing: Bonpas Grande Reserve des Challieres Red
Serves: 4 Prep Time 30 mins Cook Time: 15 mins
- Sprigs of rosemary
- 3 cloves garlic, chopped
- Extra virgin olive oil
- 20 pancetta slices
- 40 fresh sage leaves
- 1 large leg of lamb
- Lemon wedges for serving
- Wood skewers
Strip the rosemary leaves. Smash the leaves, using a mortar and pestle, with the garlic, some sea salt and 3 tbsp olive oil to make a paste.
Thread one piece of folded pancetta onto each skewer, then one sage leaf and one piece of lamb. Repeat so there are four pieces of lamb on each skewer and end with pancetta and sage. Spread the rosemary and garlic paste over the lamb and leave to marinate for at least 30 minutes.
Grill the lamb over medium heat on the barbecue for 10-15 minutes for medium/rare meat. Squeeze lemon juice over the lamb just before serving.
Crispy Baked Eggplant
Wine pairing: Real de Aragon Garnacha Centenaria 2017
Serves: 4 Prep Time: 5 mins Cook Time: 15 mins
- 1 large eggplant, peeled and cut crosswise into ½” slices
- ½ mayonnaise
- 1 tbsp dried onion flakes
- ¼ tsp salt
- 1/3 cup dry breadcrumbs
- ¼ cup grated parmesan cheese
- ½ tsp dried Italian seasoning
Preheat oven to 425°F.
In a small bowl stir together mayonnaise, dried onion, and salt.
In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning
Place eggplant slices on a lightly oiled baking sheet or shallow baking dish. Bake for about 12 to 15 minutes turning about half way through.
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