August's Eat This! Drink That! 

Savoury Fruit Dishes with Local Wine

What better way to enjoy a BC summer than with a chilled glass of local wine or cider on a warm afternoon? Pair your sunny patio session with light and refreshing dishes showcasing seasonal fruit from our own backyard!

Sure, fruit shines in sweet dishes like crisps and fruit salads but we love to incorporate fruit into dinners and side dishes that we hope will inspire you to switch it up too!

Getaway Hard Apple Cider

Light and body and crisp to the finish, this zero sugar, gluten free, carb free hard cider has just the faintest hint of sweetness to round out a truly refreshing brew.

Blasted Church Hatfield's Fuse White Blend

The wine opens with an abundance of stone fruit - apricot and peach, followed by spicy floral notes, green apple, lemon and orange blossom.

Red Rooster Winery Sauvignon Blanc

This Sauvignon Blanc has a light to medium-body, and a smooth yet refreshing mouthfeel. Green apple and citrus notes excite the palate.

Peak Cellars Goldie White Blend

Full of character, this wine has aromas and flavours of orchard blossoms, pear, melon, granny smith apple and lime.

BUY THE WINE!

RECIPES:

Blueberry Cucumber Salad

Author: How Sweet Treats

Blueberry Salad

Wine pairing: Getaway Hard Apple Cider

Download the recipe card!

Serves: 6 Prep Time: 20 mins Cook Time: 10 mins 

INGREDIENTS:

  • ⅔ cup sliced almonds
  • 3 tbsp sugar
  • 8 cups spring greens, baby spinach or your greens of choice
  • salt and pepper
  • 4 baby seedless cucumbers, thinly sliced
  • 4 green onions, thinly sliced
  • 1 cup blueberries
  • ¼ cup finely grated parmesan cheese

Creamy Balsamic Vinaigrette

  • ¼ cup balsamic vinegar
  • 1 garlic clove, minced
  • 2 tbsp heavy cream
  • 2 tsp dijon mustard
  • 2 tsp honey
  • pinch of salt and pepper
  • ½ cup extra virgin olive oil
  • 2 tbsp fresh chives

INSTRUCTIONS:

Step 1:

Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.

Step 2:

In a large bowl, toss the greens with a generous pinch of salt and pepper. Sprinkle on the blueberries, cucumbers, green onions and parmesan cheese. Add the almonds on top. Serve immediately with the balsamic dressing!

Creamy Balsamic Vinaigrette:

Step 1:

Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Stir in the chives.

Grilled Peaches with Burrata

Author: Two Peaches and their Pod

Grilled Peaches

Wine Pairing: Blasted Church Hatfield's Fuse White Blend

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Serves: 12 Prep Time: 10 mins Cook Time: 10 mins

INGREDIENTS:

For the grilled bread:

  • 1 loaf of crusty bread
  • Olive oil, for brushing on bread
  • Sea Salt

For the burrata:

  • 5 ripe peaches, halved and pitted
  • Canola oil, for brushing on peaches
  • 2 tbsp honey
  • 12 oz burrata
  • 1/3 cup chopped pistachios
  • Fresh mint, for garnish

INSTRUCTIONS:

Step 1:

Slice the bread into 3/4″ slices. Gently oil both sides of the bread.

Step 2:

Heat grill or grill pan over medium-high heat. Place bread slices on the hot grill and cook until grill marks form and the bread slices are lightly toasted, about 2 to 3 minutes. Using tongs or a spatula, turn the slices over and cook them on the other side until grill marks form, another 2 to 3 minutes. Season with sea salt. Set the bread aside while you grill the peaches.

Step 3:

To grill the peaches. Preheat your grill or grill pan to medium-high. Brush the cut side of the peach halves with oil and place on the grill for 4 minutes or until grill marks appear and the fruit starts to caramelize. Use a pair of tongs to remove the peaches from the grill. Let the peaches cool for a few minutes or until they are cool enough to handle. Slice the grilled peaches.

Step 4:

When ready to serve, place the burrata on a platter or serving dish. Place the sliced peaches around the burrata. Drizzle honey over the burrata and grilled peaches and season with a little sea salt. Garnish with chopped pistachios and fresh mint. Arrange the bread slices around the cheese and peaches and serve.

Sweet and Sour Braised Cabbage with Apple

Author: Taste

Braised cabbage

Wine Pairing: Red Rooster Winery Sauvignon Blanc

Download the recipe card!

Serves: 8 Prep Time 20 mins Cook Time: 40 mins

INGREDIENTS:

  • 2 tbsp butter, plus extra to serve
  • 1 brown onion, halved, sliced
  • 3 ½ cups small red cabbage, trimmed, halved, shredded
  • granny smith apple, peeled, grated
  • ½ cup dark brown sugar
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • 2 whole cloves
  • 1 dried bay leaf
  • ½ cup cider vinegar
  • ½ cup apple juice
  • ¼ cup red wine
  • 3 tsp corn flour
  • Fresh flat-leaf parsley, chopped, to serve

INSTRUCTIONS:

Step 1:

Melt butter in a deep frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add cabbage. Cook for 3 minutes. Add apple, sugar, nutmeg, cinnamon, cloves, bay leaf, vinegar, juice and wine. Bring to a simmer. Reduce heat to low. Simmer for 25 minutes or until cabbage is tender.

Step 2:

Discard bay leaf and cloves. Place corn flour in a bowl. Add 2 tablespoons of cooking liquid. Stir until smooth. Add to cabbage mixture. Cook, stirring, for 2 to 3 minutes or until mixture thickens. Season. Sprinkle with parsley and top with extra butter. Serve.

Roasted Pear and Onion with Halloumi Cheese

Author: Heart Beet Kitchen

Pear and Halloumi

Wine pairing: Peak Cellars Goldie White Blend

Download the recipe card!

Serves: 4 Prep Time: 45 mins Cook Time: 10 mins

INGREDIENTS:

  • 3 medium sized green Anjou or Bosc pears cut in half vertically, seeds removed
  • 1 medium red onion cut in wedges
  • 4 sprigs fresh thyme
  • ¼ tsp fine sea salt
  • 3 tbsp olive oil
  • 1 ½ tbsp maple syrup
  • 6 oz halloumi cheese cut into ½” thick slices
  • ¼ cup toasted pepita seeds

INSTRUCTIONS:

Step 1:

Preheat oven to 340 degrees F.

Step 2:

Take pear halves and cut vertically into quarters. Place in a 9x13” baking pan, along with the wedges of red onion. Add thyme, and sprinkle salt over everything. Pour olive oil and maple syrup over everything, and gently toss with hands to coat all.

Step 3:

Bake for 25 minutes, then turn ingredients over. Bake for another 20 minutes, until ingredients are browned and caramelized. Remove from oven, and discard thyme sprigs.

Step 4:

Heat a non-stick skillet to medium high. Add slices of halloumi and cook for 1-2 minutes on each side, until browned and soft.

Step 5:

Add halloumi to pan and toss with other ingredients. Empty onto a serving plate, and toss with toasted pepita seeds. Serve.

BUY THE WINES THAT PAIR WITH THESE MEALS!

BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

2021

July's Recipes (Volume 47) BBQ Worthy Reds

June's Recipes (Volume 46) Grazing Boards

May's Recipes (Volume 45) Cook with fresh BC produce

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