May's Eat This! Drink That!
BC Rosé for May:
Kick off the unofficial start of the summer season with one of our favourites - Rosé!
A chilled glass of rosé is always a welcome idea, no matter what the calendar says, but there's something about sipping blush hued wine on a sunny patio that just feels right. What's even better? These selections are from right here at home!
Pair your local BC rosé with these warm weather inspired dishes that are patio approved!
Stags Hollow Syrah Rose 250ml
Aromas of wild strawberries and cream jump out of the glass, and are joined by a burst of ripe watermelon, grapefruit, and white pepper. The palate is refreshingly dry and satisfyingly savoury.
5 Vineyards Rose
A truly versatile rosé, with fresh cherry, cranberry and white pepper on the nose that leads to an off dry palate of rhubarb, and cherry.
Many Hands Rose
Okanagan Crush Pad and Everything Wine have joined forces on this beautiful dry rosé. Fruit driven, complex, fresh and ripe with sweet berry notes - everything you want in a rosé!
Narrative XC Method Sparkling
This lively, fresh bubbly was crafted from grapes grown in Summerland and Oliver vineyards. Toasty, creamy notes round out the medium-bodied mouthfeel.
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon Tabasco
- ½ teaspoon freshly ground pepper
- One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 ½ -inch chunks (10 cups), chilled
- ½ pound feta cheese, crumbled (2 cups)
- 1 ¼ cups pitted kalamata olives, coarsely chopped (optional)
- 1 small sweet onion, cut into ½ -inch dice
- 1 cup coarsely chopped mint leaves
In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper.
Add the watermelon, feta, olives and onion and toss gently.
Garnish with the mint and serve.
- 2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight (so that the thick coconut cream completely separates from the watery coconut liquid)
- 2½ tablespoons maple syrup
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest
- pinch of sea salt
- 1-2 tablespoons lemon juice, optional, depending on thickness of your cream
- 2 tablespoons coconut oil, solid, plus more for greasing the pan
- 2 cups plus 2 tablespoons almond flour
- heaping ¼ teaspoon sea salt
- 1 tablespoon maple syrup
- 1 large egg
- 2 cups coconut whipped cream
- 4 cups strawberries, halved
Make the coconut cream. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. Add the maple syrup, vanilla, lemon zest, and salt, and mix until combined.
Preheat the oven to 350°F. Generously grease a 9-inch tart pan with coconut oil.
In a food processor, pulse the flour and salt until combined. Add the coconut oil, maple syrup, and egg and blend until the mixture forms a ball. Lightly press the dough into the tart pan and bake for 10 to 12 minutes, until light golden brown.
Remove the crust from the oven and allow to cool completely. Fill the crust with the whipped coconut cream and top with strawberries. Slice and serve.
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- ¼ cup olive oil
- 1/3 cup soy sauce
- ¼ cup honey
- 1 teaspoon minced garlic
- salt and pepper to taste
- 1 red bell pepper cut into 1 inch pieces
- 1 yellow bell pepper cut into 1 inch pieces
- 2 small zucchini cut into 1 inch slices
- 1 red onion cut into 1 inch pieces
- 1 tablespoon chopped parsley
Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl. Whisk to combine.
Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat in the marinade. Cover and refrigerate for at least 1 hour or up to 8 hours.
Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat.
Thread the chicken and vegetables onto the skewers.
Cook for 5-7 minutes on each side or until chicken is cooked through. Sprinkle with parsley and serve.
- Vegetable oil
- 1 tablespoon kosher salt plus 1 ½ teaspoons
- ¾ pound linguine
- 3 tablespoons unsalted butter
- 2 ½ tablespoons good olive oil
- 1 ½ tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- ¼ teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- ½ lemon, zest grated
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ¼ lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Add the shrimp, 1 ½ teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.