May's Eat This! Drink That!

Fresh & Easy Shrimp Ceviche

Author: inspiredtaste

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

Wine pairing:
Leyda Lot 4 Sauvignon Blanc 2021

Ingredients:

• 1 lbs large shrimp

• 3/4 cup lime juice

• 1/4 cup lemon juice

• 1/4 red onion

• 1 cup cucumber

• 2 chili peppers (serrano or jalapeño)

• 2 tbsp cilantro

• 1 avocado

Instructions : 

Step 1:
Fill a pot with 8 cups of water and add 2 tbsp of salt to create a poaching liquid to season the shrimp.

Step 2:
Bring the water to a boil, add the shrimp, then remove the pot from the heat. Let the shrimp sit in the liquid until they are just cooked, about 2-3 minutes until firm and opaque.

Step 3:
Remove the shrimp, cool on a cutting board, then chop into bite-size pieces. Remove the tails if present.

Step 4:
In a non-reactive bowl (glass, stainless steel, or ceramic), combine the diced cucumber, minced onion, minced chile peppers, cilantro, and chopped shrimp.

Step 5:
Add lemon juice, lime juice with a pinch of salt, mix well. Press the shrimp into the liquid. Cover and refrigerate for 30 minutes to 4 hours. Mix in the avocado before serving and season with salt to taste.

Peach Prosciutto Ricotta Arugula Pizza

Author: imboredletsgo

Makes: 1 Prep Time: 10 mins Cook Time: 30 mins

Wine pairing:
Michele Chiarlo Nivole Moscato d'Asti

Ingredients:

• 1 naan bread

• 3-4 slices prosciutto

• 1 peach, sliced

• 1-3 tbsp ricotta

• Handful arugula

• 1-2 tbsp pine nuts

• Honey

• Olive oil

• black pepper or red pepper flakes (optional)

Instructions : 

Step 1:
Brush each piece of naan with a little olive oil and grill each side to crisp it up and make nice grill marks.

Step 2:
Top each piece of naan with some prosciutto, sliced peaches and a few dollops of ricotta.

Step 3:
Heat each pizza in the oven for a few minutes to warm it up and melt the ricotta a little bit.

Step 4:
Top with arugula, sprinkle some toasted pine nuts on top and drizzle some honey over the pizza. Top with a few grinds of fresh black pepper or red pepper flakes, if desired.

Smashed Zucchini with Pesto & Burrata

Author: eatingwell

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

Wine pairing:
Rayo de Luna Pinot Grigio

Ingredients:

• 3 large zucchini

• 1 tbsp extra-virgin olive oil

• ½ tsp crushed red pepper

• 1 (4 ounce) ball burrata

• 3 tbsp pesto

• 2 tbsp lemon juice

• Fresh basil leaves for garnish

Instructions : 

Step 1:
Preheat the oven to 425°F. Toss zucchini with oil, crushed red pepper, and salt in a large bowl until evenly coated.

Step 2:
Arrange zucchini in a single layer on a baking sheet and roast on the lower rack for 10 minutes until tender-crisp. Remove from oven, set to broil, then broil zucchini on the top rack for 5 minutes until golden brown.

Step 3:
Remove from the oven and lightly smash each zucchini round with the bottom of a small bowl. Arrange the smashed zucchini on a platter and place a torn half of burrata in the center.

Step 4:
In a small bowl, whisk together pesto and lemon juice, adding water by the teaspoon until it reaches a drizzling consistency. Drizzle the pesto mixture over the zucchini and garnish with basil leaves, if desired.

Vegan Potato Salad

Author: biancazapatka

Serves: 4 Prep Time: 10 mins Total Time: 25 mins

Wine pairing:
Menage a Trois Gold Chardonnay

Ingredients:

• 1 kg yellow potatoes

• 4-5 sweet or dill pickles

• 10 radishes chopped

• 5 tbsp vegan mayonnaise

• 2 tbsp pickle juice

• 1 tsp yellow mustard

• ½ bunch of fresh parsley

• 2 scallions

Instructions : 

Step 1:
Place whole potatoes in a pot of salted water, bring to a boil, then simmer covered until fork-tender, about 20-30 minutes. Drain and rinse under cold water.

Step 2:
Peel off the skins (or leave them on) and cut the potatoes into cubes.

Step 3:
Mix vegan mayonnaise, pickle juice, mustard for the dressing. Season with salt and pepper.

Step 4:
In a bowl, combine potato cubes, pickles, radishes, parsley, and scallions. Toss with the dressing. Cover and refrigerate for at least 1 hour or overnight to enhance flavours.