May's Eat This! Drink That! 

Cooking with fresh BC produce

Spring in BC means that fresh, local produce is always on the menu! This month, a number of our favourite veggies like asparagus, cucumber, Swiss chard and peas among many others are back in season.

Before you head to your local produce store, check out our recommendations for fantastic wine and meal pairings that you’ll be craving all season!

Symbiose Blanc de Blancs Brut

Fine and elegant nose with notes of citrus and honeysuckle. Peach and lemon flavours on the palate with long length and soft effervescence.

Capeography Cloudscape Sauvignon Blanc

Aromas of kiwi fruit, lime, sliced apple and pineapple abound on a rich palate balanced with firm grassy notes with a hint of asparagus. 

Uva Non Grata Gros Manseng

Rich and exotically aromatic while zingy and refreshing with just a hint of smokiness. This is a loud and proud Gros Manseng.

Signe Bourgogne Macon Villages

This wine opens with aromas of citrus fruit and floral notes of acacia and honeysuckle. It is dry and fruity, full-bodied wine with lively acidity.

BUY THE WINE!

RECIPES:

Pan-seared halibut with braised Swiss chard

Author: Food & Wine

halibut with Swiss chard

Wine pairing: Symbiose Blanc de Blancs Brut

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Serves: 4 Prep Time: 5 mins Cook Time: 25 mins

INGREDIENTS:

  • ¼ lb thick-cut bacon, cut into 1-inch pieces
  • 1 ¼ lbs Swiss chard—stems cut into ¾ inch pieces, leaves chopped
  • 3 small shallots—2 halved and thinly sliced, 1 minced
  • 1 garlic clove, minced
  • ½ cup dry white wine (try Opera Prima Sauvignon Blanc)
  • 1/3 cup water
  • Kosher salt
  • Ground pepper
  • 6 tbsp unsalted butter
  • 1 tbsp pine nuts
  • 2 tsp thyme leaves
  • 1 tsp finely grated lemon zest
  • ¼ cup fresh lemon juice
  • Four 5- to 6-oz halibut fillets, cut ¾ inch thick
  • 2 tbsp extra-virgin olive oil

INSTRUCTIONS:

Step 1:

In a large, deep skillet, cook the bacon over moderate heat, stirring, until golden; using a slotted spoon, transfer to paper towels. Pour off all but 2 tablespoons of fat from the skillet. Add the chard stems, sliced shallots and garlic and cook over moderately high heat, stirring, until crisp-tender, 4 minutes. Add the wine and simmer until reduced by half, 3 minutes. Add the chard leaves in handfuls, letting each batch wilt slightly before adding more. Add the water, cover and braise over moderately low heat until the chard is tender, 5 minutes. Stir in the bacon, season with salt and pepper; keep warm.

Step 2:

In a small skillet, cook the butter and pine nuts over moderately high heat, stirring until golden, 5 minutes. Stir in the minced shallot and thyme and cook for 30 seconds. Whisk in the lemon zest and juice, then season with salt and pepper; keep warm.

Step 3:

Season the fish with salt and pepper. In a nonstick skillet, heat the oil. Add the fish and cook over moderately high heat, turning once, until golden and just white throughout, 6 minutes. Transfer the chard to plates and set the fish on top. Spoon the brown butter dressing over the fish and serve.

Vegan Quiche with Asparagus and Mushrooms 

Author: Emilie Eats

Vegan Quiche

Wine Pairing: Capeography Cloudscape Sauvignon Blanc

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Serves: 4 Prep Time: 10 mins Cook Time: 40 mins

INGREDIENTS:

  • 2 cups asparagus, chopped
  • 8 ounces mushrooms, sliced
  • 1 cup tomatoes, chopped
  • 2 cups kale or spinach, chopped
  • 1 package silken tofu
  • 1 cup chickpea flour
  • ¼ cup nutritional yeast
  • 2 tbsp soy sauce
  • 1 tsp ground thyme
  • 1 tsp ground oregano
  • ½ tsp ground turmeric
  • ½ tsp black salt
  • ¼ tsp black pepper

INSTRUCTIONS:

Step 1:

Preheat oven to 350F. Lightly grease a medium cast iron skillet.

Step 2:

In a wok or large skillet, warm a little water or oil over medium heat. Add asparagus; cook for 4-5 minutes. Add mushrooms, tomatoes, and kale; cook for 5 more minutes, until vegetables are tender.

Step 3:

In a food processor or blender, add tofu, chickpea flour, nutritional yeast, soy sauce, thyme, oregano, turmeric, salt, and pepper. Blend until smooth.

Step 4:

Remove vegetables from heat; pour in the tofu mixture and stir to combine. Pour the mixture into the skillet.

Step 5:

Bake for 40 minutes. Remove; set aside for 10 minutes before serving.

Vegan Raw Summer Rolls

Author: Bianca Zapatka

vegan summer rolls

Wine Pairing: Uva Non Grata Gros Manseng

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Serves: 4 Prep Time 10 mins Cook Time: 20 mins

INGREDIENTS:

  • 12 round rice paper wrappers (9” diameter)
  • 100g thin rice noodles
  • 150g smoked tofu cut into small sticks
  • ½ cucumber cut into small sticks
  • 2 carrots cut into small sticks
  • 1 yellow bell pepper thinly sliced
  • 1 ½ cup red cabbage thinly sliced
  • 1 handful of mint leaves

TO SERVE

  • Peanut dipping sauce
  • Roasted salted peanuts crushed
  • Fresh lime

INSTRUCTIONS:

Step 1:

Pour boiling water over the rice noodles. Cover and set aside for 5-10 minutes. Then drain and rinse with cold water.

Step 2:

In the meantime, cut your veggies and tofu into thin strips.

Step 3:

Fill a large bowl with warm water. Dip the rice paper in the warm water briefly to slightly soften, then place it on a large plate.

Step 4:

Assemble the ingredients on the rice paper and start rolling the wrap from one end and tuck it tightly overtop of the veggies, continue to roll like a burrito. Set aside.

Step 5:

Continue this process with remaining rice paper wrappers and filling. Serve with crushed peanuts, peanut sauce and a squeeze of lime juice.

Lemon Parmesan Risotto with Peas

Author: Sweet Tea and Thyme

risotto

Wine pairing: Signe Bourgogne Macon Villages

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Serves: 4 Prep Time: 5 mins Cook Time: 30 mins

INGREDIENTS:

  • 5 ½ cups low sodium chicken stock or broth
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 2 cups arborio rice
  • Zest of ½ lemon
  • ½ cup fresh parmesan cheese, grated
  • 2 tbsp unsalted butter
  • Juice of one lemon
  • ½ cup sweet peas
  • Kosher Salt and freshly cracked black pepper, to taste
  • Lemon zest, parsley, extra parmesan, for garnish

INSTRUCTIONS:

Step 1:

In a medium-sized sauce pan, heat the chicken stock over medium-low heat until the stock begins steaming. Keep on low heat.

Step 2:

In a large high sided skillet over medium heat, add the 2 tbsp butter, olive oil, and onion. Sauté for 6 to 8 minutes, stirring occasionally with a wooden spoon until soft and golden. Add in the garlic, stirring to ensure the garlic doesn't burn, cooking until fragrant for about 1 minute.

Step 3:

Add the rice and lemon zest to the onion mixture, stirring for 2 minutes or until the rice is becoming translucent with an opaque white center.

Step 4:

Add the hot stock ½ cup at a time, stirring continuously, until the stock is almost completely absorbed and the rice is creamy and translucent.

Step 5:

Stir in the parmesan, butter, lemon juice, and peas. Season with salt and pepper to taste. Garnish with extra lemon zest, parsley and parmesan.

BUY THE WINES THAT PAIR WITH THESE MEALS!

BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

2021

April's Recipes (Volume 44) Seasonal Salads

March's Recipes (Volume 43) Serving Spring

February's Recipes (Volume 42) Comfort Food Faves

January's Recipes (Volume 41) New Year, New Wine!

2020

October's Recipes (Volume 40) BC Harvest

September's Recipes (Volume 39) California Wine Month

August's Recipes (Volume 38) BBQ Refreshing Whites

July's Recipes (Volume 37) BBQ Worthy Reds

June's Recipes (Volume 36) Rose

May's Recipes (Volume 35) Spring Sauvignon Blanc

April's Recipes (Volume 34) Marvelous Malbecs 

March's Recipes (Volume 33) National Noodle Month

February's Recipes (Volume 32) Comfort Food Pairings

January's Recipes (Volume 31) Cabernet Sauvignon

2019

November's Recipes (Volume 30) Big Reds

October's Recipes (Volume 29) BC Harvest

September's Recipes (Volume 28) French Wines

August's Recipes (Volume 27) Refreshing Whites

July's Recipes (Volume 26) BBQ Reds

June's Recipes (Volume 25) Rose

May's Recipes (Volume 24) Sauvignon Blanc

April's Recipes (Volume 23) Argentina

March's Recipes (Volume 22) Pinot Grigio

February's Recipes (Volume 21) Spain

January's Recipes (Volume 20) Merlot

2018

November's Recipes (Volume 19) Big Reds

October's Recipes (Volume 18) Aromatic Whites

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Iberian Wines

January's Recipes (Volume 9) with Merlot

2017

November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc