May's Eat This! Drink That!

Niçoise Salad

Author: Simply Recipes

Serves: 6 Prep Time: 30 mins Cook Time: 25 mins

Wine pairing:
Boutinot Cuvee Edalise Provence Rosé

Ingredients:

Vinaigrette:

• 1/3 cup lemon juice or red wine vinegar

• 3/4 cup extra virgin olive oil

• 3 tbsp finely chopped shallot

• 2 tbsp finely chopped fresh basil

• 1 tbsp finely chopped fresh thyme

• 2 tsp finely chopped fresh oregano or tarragon

• 1 tsp Dijon mustard

• Salt and freshly ground black pepper

Salad:

• 2 to 3 cans tuna, drained

• 6 hard boiled eggs, peeled and quartered lengthwise

• 1 1/4 lbs small young red potatoes

• Salt and freshly ground black pepper

• 2 medium heads butter lettuce, torn into bite-sized pieces

• 3 small ripe tomatoes, cored and cut into wedges

• 1 small red onion, thinly sliced

• 8 oz green beans, trimmed and cut into 2-inch pieces

• 1/4 cup Niçoise olives

• 2 tbsp capers, rinsed

Instructions : 

Step 1:
In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste.

Step 2:
Place onion slices in a small bowl and sprinkle with 3 tablespoons of the vinaigrette.

Step 3:
Place potatoes in a large pot and bring to a boil. Lower the heat to maintain a simmer. Cook until the potatoes are fork tender. Drain. While the potatoes are still warm, cut them into quarters. Place them in a bowl and dress them with about 1/4 cup of the vinaigrette.

Step 4:
While the potatoes are cooking, fill a pot with water and bring to a boil. Add the green beans to the boiling water. Cook until tender but still firm to the bite, about 3 to 5 minutes. Drain.

Step 5:
Arrange a bed of lettuce on a serving platter. Mound tuna in the center of lettuce. Sprinkle the tomatoes and onions around the tuna. Arrange the potatoes and green beans in mounds at the edge of the lettuce. Arrange hard boiled eggs, olives in mounds on the lettuce bed. Drizzle everything with remaining vinaigrette and top with capers.

Pesto Chicken Kebabs

Author: Damn Delicious

Serves: 6 Prep Time: 30 mins Cook Time: 15 mins

Wine pairing:
The Hatch We All Live in a Pinky Submarine Rosé

Ingredients:

• 1 cup pesto, homemade or store-bought

• 1 ½ lbs boneless, skinless chicken breasts, cut into 1 1/4-inch cubes

• 2 pints cherry tomatoes

• Kosher salt and freshly ground black pepper, to taste

• 2 tbsp chopped fresh parsley leaves

Instructions : 

Step 1:
In a large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning occasionally. Drain chicken from the pesto.

Step 2:
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.

Step 3:
Preheat grill to medium high heat. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes. Serve!

Crab Cakes

Author: Delish

Serves: 4 Prep Time: 10 mins Cook Time: 15 mins

Wine pairing:
Le Contesse Prosecco Brut Rosé

Ingredients:

• 1/3 cup mayonnaise

• 1 large egg, beaten

• 2 tbsp Dijon mustard

• 2 tsp Worcestershire sauce

• 1/2 tsp hot sauce

• Kosher salt

• Freshly ground black pepper

• 1 lb jumbo lump crabmeat, picked over for shells

• 3/4 cup panko bread crumbs

• 2 tbsp freshly Chopped Parsley

• Canola oil, for frying

• Lemon wedges, for serving

• Tartar sauce, for serving

Instructions : 

Step 1:
In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.

Step 2:
In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.

Step 3:
In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.

Step 4:
Serve with lemon and tartar sauce.

Portobello Mushroom Burger

Author: Love & Lemons

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

Wine pairing:
Canter Rosé

Ingredients:

• 4 large portobello mushrooms

• Extra-virgin olive oil, for drizzling

• Balsamic vinegar, for drizzling

• Tamari, for drizzling

• Sea salt and freshly ground black pepper

For Serving:

• 4 hamburger buns, warmed or toasted

• Lettuce

• Sliced tomato

• Sliced red onion

• Pickles

• Ketchup, mayo, mustard

Instructions : 

Step 1:
Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.

Step 2:
Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.

Step 3:
Place the mushrooms onto the buns and serve with desired fixings.