August's Eat This! Drink That!
BC Rosés and Local Produce
One of our favourite parts of summer is that farmer’s markets are brimming with fresh local produce just waiting to inspire your next meal.
Kickstart your imagination with these warm weather approved wine and food matchups featuring delicious BC rosés we can’t get enough of!
Garden of Granite Rosé
This rosé has plenty of floral, stonefruit and citrus aromatics. Full bodied with a hint of strawberry.
La Stella Lastellina Rosato
Slightly off-dry style complemented by spice and herbal notes from the Cabernet Franc with flavours of cherry from the Sangiovese.
Mt Boucherie Rosé
A fruity Rosé with aromas and flavours of watermelon, strawberry, and spice.
See Ya Later Ranch Legacy Rosé
Notes of melon, rhubarb, and strawberries abound with a subtle hint of grapefruit. Light and refreshing on the palate with notes of lemon-lime.
Vegetarian Zucchini Boats
Author: The Mediterranean Dish
Wine pairing: Garden of Granite Rosé
Serves: 6 Prep Time: 10 mins Cook Time: 7 mins
- 3 zucchinis trimmed and sliced length-wise into halves
- extra virgin olive oil
- Kosher salt and pepper
- Dried oregano
- 6 oz cherry tomatoes sliced in halves
- 3 green onions both white and green parts, ends trimmed, chopped
- ½ cup crumbled feta cheese
- 6 to 10 fresh mint leaves chopped
- Large handful fresh parsley chopped
- Zest of 1 lemon
- Splash lemon juice
Heat a cast iron skillet over medium heat.
Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini with salt, freshly ground pepper, and oregano.
Place zucchini, flesh-side down, on the preheated skillet. Grill for 3 to 5 minutes until soft and nicely charred, then turn on back side and grill for another 3 to 5 minutes until this side is also tender and gains some colour.
Remove zucchini from heat and let coo enough to handle.
To create zucchini boats, use a small spoon to scoop out the flesh (do not discard). Squeeze all liquid out of zucchini flesh.
Make the filling for the zucchini boats. Put the zucchini flesh in a mixing bowl and add the cherry tomatoes, green onions, feta, mint, parsley, lemon zest. Add a small splash of lemon juice and sprinkle a little more oregano. Drizzle a little extra virgin olive oil and mix everything together.
Spoon the filling mixture into the prepared zucchini boats and arrange on a serving platter. Enjoy!
Salmon with Swiss Chard, Corn and Cherry Tomatoes
Author: Feed Feed
Wine Pairing: La Stella Lastellina Rosato
Serves: 2 Prep Time: 10 mins Cook Time: 20 mins
- 1 bunch swiss chard, ribs removed and leaves chopped
- 1 ½ cups corn kernels
- 4 tablespoons olive oil, divided
- 8 ounces cherry tomatoes, halved
- 2 (6 oz) fillets salmon
- Kosher salt and pepper
In a large sauté pan on medium high heat, add 2 tablespoons of oil. Sauté chard with corn kernels until tender, 5 to 6 minutes. Add cherry tomatoes and cook for 2 more minutes. Season with salt and pepper, then keep warm.
Season salmon fillets generously with salt and pepper.
Heat remaining olive oil in a large nonstick skillet over medium high heat, add salmon fillets and cook, flipping once until the fish is medium rare and golden, 3 to 4 minutes per side.
Grilled Chicken Salad with Strawberries and Feta
Author: My Recipes
Wine Pairing: Mt Boucherie Rosé
Serves: 4 Prep Time: 5 mins Cook Time: 15 mins
- 3 tablespoons extra-virgin olive oil, divided
- 3 tablespoons white balsamic vinegar, divided
- 4 (6oz) skinless, boneless chicken breast halves
- ½ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- Cooking spray
- ⅛ teaspoon sugar
- 2 cups halved strawberries
- 4 cups baby arugula
- ½ small red onion, very thinly sliced
- 1/3 cup feta cheese, crumbled
Combine 2 tablespoons oil and 2 tablespoons vinegar in a large zip-top plastic bag. Add chicken to bag; seal. Let stand 10 minutes, turning occasionally.
Heat a grill pan over medium-high heat. Remove chicken from marinade; discard marinade. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Cut into slices.
Combine remaining 1 tablespoon oil, remaining 1 tablespoon vinegar, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and sugar in a large bowl, stirring with a whisk. Add strawberries; toss to coat. Add arugula and onion to strawberry mixture; toss gently to combine. Sprinkle feta over salad. Divide salad among 4 plates; top evenly with sliced chicken.
Pear Pork Chops
Author: Taste of Home
Wine Pairing: See Ya Later Ranch Legacy Rosé
Serves: 4 Prep Time: 5 mins Cook Time: 20 mins
- 1 package cornbread stuffing mix
- 4 boneless pork loin chops
- ½ teaspoon pepper
- ¼ teaspoon salt
- 2 tablespoons butter
- 1 medium pears, chopped
- 1 medium sweet red pepper, chopped
- 2 green onions, thinly sliced
Prepare stuffing mix according to package directions. Meanwhile, sprinkle chops with pepper and salt. In a large skillet, brown pork chops in butter. Sprinkle with pears and red pepper.
Top with stuffing and onions. Cook, uncovered, over medium heat until a thermometer inserted in pork reads 145°, 8-10 minutes.
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