Recipes of the Month

January 2020

LEMON GARLIC SHRIMP & FARRO BOWLS

Farro is a hearty, chewy grain with a lovely nutty flavour. Grain bowls make dinner easy and this one is perfect with a crisp glass of Pecorino Pinot Grigio.

Ingredients

  • 1 ½ cups dry farro
  • 3 tbsp olive oil, divided
  • 1 tbsp minced garlic
  • 1 tbsp finely grated lemon zest and lemon juice
  • 1 tsp dried oregano
  • Pinch hot pepper flakes
  • 1 lb large shrimp, thawed and peeled, tails removed
  • 1 bunch kale, stemmed and torn (about 8 cups)
  • Salt and pepper
  • 1 ½ cups grape tomatoes, halved
  • Crumbled feta cheese and quartered black olives (optional)

Method:

  1. Cook farro in a large pot of boiling salted water according to package directions or until tender. Drain well.
  2. Meanwhile, whisk 2 tbsp olive oil with garlic, lemon zest, lemon juice, oregano and hot pepper flakes. Add shrimp and toss to coat.
  3. Heat remaining oil in a large skillet over medium heat. Add kale; cover for 1 minute. Season with salt and pepper. Cook, stirring often, until wilted. Remove to bowl and reserve.
  4. Increase heat to medium-high. Add shrimp with marinade and cook, stirring often, for 2 to 3 minutes or until shrimp are pink. Add tomatoes and cook for 1 minute to warm slightly. Return kale to skillet; toss to coat.
  5. Divide hot farro between serving bowls. Top with skillet shrimp mixture. Garnish with feta and olives to taste.

TIP: Replace farro with 3 cups of another grain such as hot cooked barley, brown rice or quinoa.

PAIR WITH: LE19 PECORINO PINOT GRIGIO

Yield: 4 servings

Recipe by: WINEXPERTS

Previous Recipes

2019

January

February

March

April

May

June

July

August

September

October

November


Orzo with Peas and Goat Cheese

Smoky Beef Koftas

Mango Curry Chicken Thighs

Braised Beef Short Ribs

-

Homemade BBQ Sauce

-

-

Curry Coconut Oven Fried Chicken

Company Crock Pot Roast

Wine Fortified Figs for Fall

2018

January

February


March

April

May

June

July

August

September

October

November

December


Irish Shepherd's Pie

Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts

Weeknight Sausage & Kale Cassoulet

Slow Cooker Honey Garlic Ribs

Classic Meatballs Marinara

Pancetta and Egg Pasta

'Cocoa Vin' Fondue

Honey Dijon Chicken Skillet

Meatless Monday Mushroom Tacos

Lemon-Herb Tilapila Packets

Golden Couscous Stuffed Peppers

2017

January

February

March

April

May

June

July

August

September

October

November

December

​Lamb & Feta Sliders with Homemade Aioli

Vegetarian Lasagna

Carrot Ginger Tofu Soup

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-

-

-

Thai "Noodle" Salad

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-

-

Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce

2016

January

February

March

April

May

June

July

August

September

October

November

December

​-

Chicken Breasts Stuffed with Prosciutto, Swiss Cheese and Baby spinach

Straccetti

Drunk Man's Chicken

Simple Summer Salad

Citrus Butter Tilapia

Mushroom Crostini

Potato, Mushroom & Leek Pizza

Grilled Tandoori Chicken

Southwestern Pumpkin Hummus

-

Diane's Black Bean Chili

2015

January

February

March

April

May

June

July

August

September 

October

November

December

Easy Hamburger Stroganoff

Chicken Merlot with Mushrooms

​Brandied Shrimp with Pasta

Red Wine Chili

Sangria's

Garlic Beer Steaks

Grilled Red Snapper & Veggie Skewers

Linguini with Mushroom and Olive Oil

2014

January

February

March

April

May

June

July

August

September

October

November 

December

Spinach Fettuccine with Ginger Chicken

Wine-Roasted Cornish Gane Hens

Coq Au Vin

Pork Tenderloin with Creamy Herb Sauce

Salmon Baked in Red Wine with Mushrooms and Bacon

Shrimp and Shells Piccata

Red Wine Beef Marinade

Chicken Monterey

Savory Beef Pie

Cod Stew with Red Wine

 

 

2013
January Wong’s Lettuce Wraps
February Halibut & Crab Marinated in White Wine
March Beef and Barley Soup
April White Wine Broccoli Casserole 
May Savory Pork
June Grilled Shrimp and Chicken with Pasta 
July Grilled Soy Fish Fillets 
August Fish Beer Batter 
September Swiss Steak Italian Style 
October Texas Style Chili 
November Beef Bourguignon 
December Red Wine Turkey Baste
2012
January Zippy Carrots
February Italian Sausage Soup with Tortellini
March Irish Lamb Stew 
April Hermits with Wine
May Red Wine BBQ Sauce
June Halibut with White Wine Sauce 
July  
August Salmon Tango
September Angel Chicken Pasta 
October Slow-Cooked German Short Ribs
November Pork Chops with Mustard Sauce 
December Mulled Cranberry-Apple Grog 
2011
January Gruner Schnitzel Recipe
February Argentine Beef Stew
March Irish Canadian Beef Stew
April Wine and Dijon Marinated Pork Loin
May Penne with Pancetta, Tuna and White Wine
June Portuguese Pork
July Scallops Au Gratin
August Salmons with Lemons, Capers and Rosemary
September Skillet Chicken Cordon Bleu
October Lover’s Loaf
November Herbed Mushroom Pate
December Lush Turkey and White Wine Turkey Gravy

2010
January Red Wine Meat Loaf
February Slow Cooker Chicken with Mushroom Sauce
March Chicken & Red Wine Sauce
April Sirloin Tips & Mushrooms
May Blissful Rosemary Chicken
June Parmesan Crusted Salmon
July Zippy Burgers (Made with Beer)
August Honey Grilled Shrimp
September Alfredo – Style Sauce with Fettuccine (Low-Fat Pasta)
October French Onion Soup
November Beef Stroganoff
December Turkey Red Wine Sauce