August's Eat This! Drink That!

Pasta Salad with Olives and Mozzarella

Author: Choices Markets

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

Wine pairing:
Château La Coste Lisa Rosé

Ingredients:

• 1 lb Penne pasta

• 6 oz olives

• 1 red pepper, diced

• ½ red onion, diced

• 1 ½ cups cherry tomatoes

• 8 oz Mozzarella pearls

• 8 oz Salami

For the dressing:

• ¾ cup olive oil

• ¼ cup red wine vinegar

• 1 tsp Dijon mustard

• 1 tbsp mayonnaise

• 1 tsp dried Basil

Instructions : 

Step 1:
Dressing: Combine all ingredients and set aside.

Step 2:
Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow it to cool for at least 10 minutes.

Step 3:
Add pasta to a large bowl and pour half of the salad dressing over it. Toss to combine. Add remaining ingredients and dressing and toss everything to combine.

Barbecue Tandoori Chicken Breasts

Author: Choices Markets

Serves: 4 Prep Time: 5 mins Cook Time: 45 mins

Wine pairing:
Grand Chemin des Lions Cuvee Velours

Ingredients:

Vinaigrette:

• 4 chicken breasts

• 9 tbsp Tandoori curry paste

• ½ cup plain yogurt

• 2 limes, juiced

• 2 tbsp crushed garlic

Instructions : 

Step 1:
Marinate chicken with Tandoori paste, yogurt, and garlic for up to 3 hours in the refrigerator.

Step 2:
Remove from fridge, heat barbecue to medium. Spray with non-stick cooking spray and cook about 5-6 minutes on each side until a thermometer reads 165 ˚.

Step 3:
Once done, squeeze lime juice over chicken and serve with rice.

Sundried Tomato Lentil Burgers

Author: Choices Markets

Serves: 6 Prep Time: 10 mins Cook Time: 30 mins

Wine pairing:
Domaine Lafage Nicolas Grenache

Ingredients:

• 3 cups lentils

• 1 tbsp avocado oil

• 3 heaping cups mushrooms

• 1 cup finely chopped yellow onion

• 3 cloves garlic, minced

• ¾ cup rolled oats

• 2 tbsp sundried tomatoes

• 1 tsp thyme

• 1 tsp oregano

• 1 tsp rosemary

• 1 ½ tbsp tamari

Instructions : 

Step 1:
Cook sprouted lentils according to package and strain.

Step 2:
Finely dice onions, garlic, and mushrooms. Heat oil in a frying pan, add onions, mushrooms, and garlic and sauté until onions are translucent.

Step 3:
In a food processor, process oats into a course flour. Add cooked lentils and sundried tomatoes. Pulse until mixture comes together and add onion mixture, herbs, tamari, and pulse until combined.

Step 4:
Form mixture into 4-6 patties and arrange on parchment lined baking sheet. Bake for 20 minutes at 350˚.

Step 5:
Serve with your favourite toppings and condiments.

Ocean Wise Lox Frittata

Author: Choices Markets

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

Wine pairing:
Whispering Angel Rosé

Ingredients:

• ½ cup Ricotta cheese

• ½ cup mozzarella, shredded

• 6 eggs

• Pinch fresh nutmeg

• 4 oz cold smoked salmon

• ¾ cup frozen peas

• ¼ cup red onion, diced

• Dash lemon juice

Instructions : 

Step 1:
Preheat oven to broil. In a large bowl, whisk together cheese and eggs, salt, pepper, and nutmeg until well combined. Add remaining ingredients.

Step 2:
Heat an oven safe frying pan over medium heat. Pour in mixture and cook for approximately 5 minutes until bubbles form on top layer. Place the pan under the broiler and cook for 6-7 minutes or until the top is firm to touch. Serve hot or slice up and serve cold as an appetizer.