August's Eat This! Drink That!

Vegetarian Zucchini Boats

Author: The Mediterranean Dish

Download the recipe card

Serves: 6 Prep Time: 10 mins Cook Time: 7 mins

Wine pairing:
Garden of Granite Rosé

Ingredients:

• 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

Instructions : 

Step 1:
Heat a cast iron skillet over medium heat.

Step 2:
Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini with salt, freshly ground pepper, and oregano.

Step 3:
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.

Step 4:
Remove zucchini from heat and let coo enough to handle.

Step 5:
To create zucchini boats, use a small spoon to scoop out the flesh (do not discard). Squeeze all liquid out of zucchini flesh.

Step 6:
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.

Step 7:
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

Download the recipe card

Serves: 2 Prep Time: 10 mins Cook Time: 20 mins

Wine pairing:
La Stella Lastellina Rosato

Ingredients:

• 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

Instructions : 

Step 1:
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.

Step 2:
Season salmon fillets generously with salt and pepper.

Step 3:
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

Download the recipe card

Serves: 4 Prep Time: 5 mins Cook Time: 15 mins

Wine pairing:
Mt Boucherie Rosé

Ingredients:

• 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

Instructions : 

Step 1:
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.

Step 2:
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.

Step 3:
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

Download the recipe card

Serves: 4 Prep Time: 5 mins Cook Time: 20 mins

Wine pairing:
See Ya Later Ranch Legacy Rosé

Ingredients:

• 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

Instructions : 

Step 1:
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.

Step 2:
For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

Step 3:
In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

Step 4:
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Sauté until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 ½ hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about ¾ the way up the shank.

Step 5:
Carefully remove the shanks from the pot. Discard twine and bouquet garni. Serve shanks with juices poured over top and garnished with chopped parsley.