Recipe of the Month
November: Creamy Garlic Shrimp Pasta
Ingredients:
- 8 oz. fettuccine or pasta of choice
- 1 lb. large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup baby spinach (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the pasta according to package instructions. Drain and set aside.
- Sauté the shrimp: In a large skillet, heat olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
- Make the garlic sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream, stirring constantly. Simmer for 2-3 minutes until slightly thickened.
- Add Parmesan: Gradually stir in the Parmesan cheese until the sauce is smooth and creamy. Season with additional salt and pepper if needed. Add baby spinach, if desired, and cook until wilted.
- Combine: Add the cooked pasta and shrimp back to the skillet, tossing to coat with the sauce.
- Serve: Garnish with fresh parsley and serve immediately.
Wine Pairing Suggestions:
- Pour a chilled glass of Zombie Blush to complement the rich, creamy sauce and the savory flavor of the shrimp. Its light, fruity notes add a refreshing contrast to the dish’s richness.
March:
Smoked Salmon Crostini
Ingredients (Serves 4):
- 1 baguette, sliced into 1/2-inch slices
- 2 tbsp olive oil
- 4 oz smoked salmon, thinly sliced
- 4 oz cream cheese, softened
- 1 tbsp fresh dill, chopped (plus extra for garnish)
- 1 tsp lemon juice
- 1/4 tsp garlic powder
- Freshly ground black pepper to taste
- Optional: Capers for garnish
Instructions:
- Prepare Crostini: Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush each side lightly with olive oil. Toast in the oven for 5–7 minutes, or until golden brown. Let cool slightly.
- Make Cream Cheese Spread: In a small bowl, mix the cream cheese, dill, lemon juice, garlic powder, and a pinch of black pepper until smooth and well combined.
- Assemble Crostini: Spread a layer of the cream cheese mixture onto each toasted baguette slice. Top with a piece of smoked salmon.
- Garnish: Add a small sprig of fresh dill or a few capers on top for an extra touch.
- Serve: Arrange on a serving platter and enjoy immediately.
Wine Pairing Suggestions:
- The semi-sweet Traminette's citrus notes balance the creamy, salty flavors of the smoked salmon. Its light sweetness complements the dill and lemon, creating a harmonious pairing.
April:
Honey-Glazed Chicken Thighs
Ingredients (Serves 4):
- 6 bone-in, skin-on chicken thighs
- Salt and pepper
- 1 tbsp olive oil
- 2 garlic cloves, minced
- ¼ cup apple cider vinegar
- ½ cup honey
- ¼ cup Dijon mustard
- ½ tsp chili flakes (optional)
- Fresh thyme (for garnish)
Instructions:
- Preheat oven to 375°F. Season chicken with salt and pepper.
- In a skillet, sear chicken thighs in olive oil, skin-side down, until golden. Flip and cook for 2 more minutes.
- In a bowl, whisk garlic, vinegar, honey, mustard, and chili flakes.
- Pour over chicken, then bake for 25–30 mins or until fully cooked.
- Spoon glaze over the top and garnish with thyme.
Wine Pairing Suggestions:
- Fresh and crisp Apple wine, with a perfect balance of sweet and tart — this wine makes a rainy spring evening feel a little brighter.
May:
Grilled Shrimp Skewers with Chili-Lime Glaze
Ingredients (Serves 4):
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- Juice of 1 lime
- 1 tbsp honey
- 1 tsp chili flakes or sriracha
- 2 garlic cloves, minced
- Salt & pepper to taste
- Fresh cilantro (optional)
- Skewers (if wooden, soak in water for 30 mins)
Instructions:
- In a bowl, whisk olive oil, lime juice, honey, garlic, chili, salt, and pepper.
- Toss shrimp in the marinade and refrigerate for 15–20 minutes.
- Thread shrimp onto skewers and grill over medium-high heat for 2–3 minutes per side until pink and lightly charred.
- Serve with a sprinkle of fresh cilantro and extra lime wedges
Wine Pairing Suggestions: Foxy White (750ml)
-
Serve chilled. Its sweet, fruity profile balances the spice and citrus in this dish, making it a crowd-pleasing combo for any backyard BBQ or patio dinner.
June:
Cherry-Glazed Meatballs
Ingredients for meatballs (Serves 4):
- 1 lb ground beef or pork (or a mix)
- 1 egg
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for searing)
Ingredients for the cherry glaze
- ¾ cup cherry preserves or jam
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar or red wine vinegar
- ½ tsp chili flakes (optional)
- ¼ cup water
Instructions:
- Mix all meatball ingredients in a bowl. Form into 1.5-inch balls.
- Heat oil in a skillet over medium heat. Brown meatballs on all sides (8–10 mins total), then remove and set aside.
- In the same pan, add glaze ingredients and stir until smooth. Simmer for 2–3 minutes.
- Return meatballs to the pan and coat in glaze. Simmer covered for another 5–7 minutes, until fully cooked and sticky.
- Serve over rice, mashed potatoes, or a warm crusty baguette.
Wine Pairing Suggestions: Zombie Red (750ml)
-
Serve chilled. Its sweet, fruity profile balances the spice and citrus in this dish, making it a crowd-pleasing combo for any backyard BBQ or patio dinner.