July's Eat This! Drink That!

Buckwheat Grapefruit Stir Fry

Author: Choices Markets

Serves: 4 Prep Time: 10 mins Cook Time: 20 mins

Wine pairing:
Sandhill Sauvignon Blanc

Ingredients:

• 1 ½ cups buckwheat

• 4 tbsp coconut oil

• 4 cloves garlic cloves

• 5 tbsp chopped ginger

• 1 small Leek

• ½ cup grapefruit juice

• 2 ½ tbsp flatleaf parsley

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tbsp honey

Instructions : 

Step 1:
In a large pot of lightly salted boiling water cook the buckwheat until al dente, approximately 12 minutes depending on variety of buckwheat. Drain excess water.

Step 2:
In a large frying pan, cook coconut oil, ginger, and garlic on medium high heat until the garlic starts browning. Add the green parts of the sliced leek and the cumin and coriander powders, mixing well. Stir fry for a few minutes.

Step 3:
Add honey and the cooked buckwheat. Stir-fry continuously until most of the fat has been absorbed by the grain. At this point lightly salt to taste, and start adding grapefruit juice, a little at a time while stir-frying.

Step 4:
When grapefruit juice is all absorbed, add the remaining leek and the freshly chopped parsley. Serve warm or chilled.

Grilled Peach and Corn Salad

Author: Choices Markets

Serves: 4 Prep Time: 5 mins Cook Time: 10 mins

Wine pairing:
Canter Field Blend

Ingredients:

• 2 corns on the cob

• ½ red onion, chopped

• 2 red peppers, chopped

• 2 peaches, chopped

• Pinch of fresh basil

• Pinch of fresh cilantro

• 1 tbsp garlic powder

• 1 tsp salt

• 1 tsp cumin

• 2 tbsp avocado oil

• Lime juice

Instructions : 

Step 1:
Preheat your grill to 350˚ and grill corn, peppers and onion for 3 minutes a side.

Step 2:
While your veggies grill whisk together oil, lime juice, salt, garlic and cumin in a large bowl whisk until combined.

Step 3:
Remove kernels from corn cob and chop onion and peppers into bite size pieces. Add grilled veggies, along with peach and fresh herbs to bowl and toss until well combined.

Artichoke and Sundried Tomato Pasta

Author: Choices Markets

Serves: 4 Prep Time: 10 mins Cook Time: 30 mins

Wine pairing:
Mt Boucherie Pinot Gris

Ingredients:

• 5 Sun-dried Tomatoes

• ½ cup fresh basil

• Red onion

• Garlic Cloves

• 1 can artichoke hearts

• Sea Salt, to taste

• Black Pepper, to taste

• 1 cup dried whole wheat pasta

• 3 tbsp olive oil

• ½ red pepper

• 1 small onion, chopped

Instructions : 

Step 1:
Cook pasta in boiling water according to package instructions, rinse with cold water. Drain & set aside.

Step 2:
Pour boiling water over sun-dried tomatoes. Let soak for 15 minutes. Drain, and then chop.

Step 3:
Put olive oil in saucepan. Cook fresh garlic, onion & bell pepper until onion is soft. Turn to medium heat, put in artichoke hearts, sun-dried tomatoes. Cook for 2 minutes.

Step 4:
Stir in pasta. Put in sweet basil and touch of salt & pepper.

Sockeye Salmon and Spinach

Author: Choices Markets

Serves: 1 Prep Time: 5 mins Cook Time: 20 mins

Wine pairing:
Synchromesh Storm Haven Riesling 2021

Ingredients:

• 1 sockeye salmon fillet

• 2 cups spinach leaves

• 1 tbsp olive oil

• Salt and Pepper to taste

Instructions : 

Step 1:
Preheat oven to 400°F, place salmon fillet on a lined baking sheet. Drizzle with olive oil and salt and pepper.

Step 2:
Bake for 12-15 minutes.

Step 3:
In a pan, cook spinach with olive oil for 3 minutes. Serve salmon on the bed of spinach.