May's Eat This! Drink That!
Rosé Around the World:
The wait is over—rosé season has arrived! Sure, rosé is great anytime, but there's nothing quite like savouring it on a sunny patio. And we’ve got the perfect bites to level up your sipping game. These fresh, fun dishes are made to match those juicy strawberry flavours, floral feels, and zesty citrus notes in your glass.
Wines:
L’Oustalet Rosé
This crisp, dry rose is made by the famous Famille Perrin. On the palate, soft red fruit flavours of strawberry and raspberry.
Saintly the Good Rosé
A vibrant, refreshing rosé with aromas and flavours of strawberry, grapefruit and lime, as well as subtle floral notes. Medium finish with lingering stone fruit notes.
Le Contesse Prosecco Rosé
Glera is the principal grape with the Pinot Noir giving colour, delicately extracted from the skin of the grape, bringing with it fresh red berry flavours, predominately strawberry.
JoieFarm Rosé
Aromas of berries and dried sage lead to the palate where you’ll find bright flavours of cherry, cranberry, and citrus. Slightly off-dry with a crisp, clean finish.
- Sale
Famille Perrin L'Oustalet Rose 750 mL FranceRegular Price $16.99 Save $2 Special Price $14.99Available for Delivery In stock for Pickup - Sale
Saintly The Good Rose 750 mL CanadaRegular Price $19.99 Save $3 Special Price $16.99Not Available for Delivery Check other stores for Pickup - Sale
Le Contesse Prosecco Rose 750 mL ItalyRegular Price $24.99 Save $5 Special Price $19.99Available for Delivery In stock for Pickup - Sale
JoieFarm Rose 750 mL CanadaRegular Price $29.99 Save $3 Special Price $26.99Available for Delivery In stock for Pickup
Recipes
Tortellini Salad
Author: All Recipes
Serves: 6 Prep Time: 20 mins Cook Time: 1 hour 20 mins
Wine pairing:
L’Oustalet Rosé
Ingredients:
-
20 oz refrigerated cheese tortellini
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1 ½ cups halved cherry tomatoes
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¾ cup halved small fresh mozzarella balls
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1 English cucumber, halved and sliced
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¾ cup diced red or yellow bell pepper
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1 (5 ounce) package mini pepperoni
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½ cup roughly chopped banana pepper rings
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½ cup diced red onion
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½ cup sliced black olives
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2 tbsp minced Italian parsley
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salt and freshly ground black pepper to taste
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1 cup light Italian salad dressing
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1/3 cup grated Parmesan cheese
Instructions :
Step 1:
Boil tortellini for about 3 mins, or until they float and filling is hot. Drain, cool to room temp and transfer to a large bowl.
Step 2:
Combine tomatoes, mozzarella balls, cucumber, bell peppers, pepperoni, banana peppers, red onion, black olives, parsley, salt, and pepper in a separate bowl, and add to the tortellini.
Step 3:
Drizzle Italian dressing over salad, lightly tossing all ingredients until well coated. Refrigerate for at least 1 hour before serving.
Step 4:
Stir again right before serving, garnish with grated Parmesan, and serve chilled.
Classic Mussels
Author: Food Network
Serves: 2 Prep Time: 10 mins Cook Time: 15 mins
Wine pairing:
Saintly the Good Rosé
Ingredients:
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3 tbsp extra-virgin olive oil
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2 shallots, finely chopped
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4 garlic cloves, finely chopped
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2 pounds mussels, cleaned
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1 cup dry white wine
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1/2 cup heavy cream
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4 tbsp unsalted butter, cut into pieces
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1/2 bunch fresh parsley, chopped
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Kosher salt
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Crusty bread, to serve
Instructions :
Step 1:
Heat the olive oil in a large pot over medium-high heat.
Step 2:
Add the shallots and garlic and cook until softened, about 5 minutes.
Step 3:
Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes.
Step 4:
Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
Prosciutto Wrapped Asparagus
Author: Favourite Family Recipes
Serves: 6 Prep Time: 10 mins Cook Time: 20 mins
Wine pairing:
Le Contesse Prosecco Rosé
Ingredients:
-
12 asparagus spears trimmed
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3 oz prosciutto each strip cut in half
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8 oz cream cheese softened
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4 tbsp green onion chopped
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2 tsp minced garlic
Instructions :
Step 1:
Preheat oven to 450 degrees. Prepare a baking sheet pan by lining it with aluminum foil and spraying generously with cooking spray or drizzle with olive oil.
Step 2:
Blanch the asparagus by dropping it into boiling water for 2 minutes. Then, remove from the boiling water and place it in an ice bath. Drain well and pat dry with a paper towel. Set aside.
Step 3:
Make the cream cheese mixture by mixing cream cheese, green onion, and minced garlic. Spread cream cheese mixture over each halved prosciutto slice.
Step 4:
Wrap 2-3 spears of asparagus in a slice of prosciutto with the cream cheese side touching the asparagus.
Step 5:
Place asparagus bundles in a single layer on the prepared baking sheet, then spray lightly with cooking spray. Bake for 15 minutes until asparagus is tender.
Brunch Egg Cups
Author: Feel Good Foodie
Serves: 6 Prep Time: 15 mins Cook Time: 20 mins
Wine pairing:
JoieFarm Rosé
Ingredients:
-
9 large eggs
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2 tbsp milk
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1 tsp oregano
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½ tsp salt
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½ tsp black pepper
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1 cup baby spinach chopped
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½ cup red bell peppers diced
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½ cup red onions diced
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1 cup shredded cheddar cheese
Instructions :
Step 1:
Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone cups or parchment paper cups.
Step 2:
Crack the eggs into a large bowl or measuring cup with a spout. Add the milk, oregano, salt and pepper, and whisk until smooth. Set aside.
Step 3:
Add the spinach, peppers, onions and cheese into the muffin cups. Pour the egg mixture over on top (about ⅓ cup per muffin cup). Bake for 18-22 minutes or until the eggs are puffed.
Step 4:
Cool for 5 minutes in the pan. Then run a butter knife around the edges to help loosen them if needed. Serve immediately.