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:
- Cook farro in a large pot of boiling salted water according to package directions or until tender. Drain well.
- Meanwhile, whisk 2 tbsp olive oil with garlic, lemon zest, lemon juice, oregano and hot pepper flakes. Add shrimp and toss to coat.
- 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.
- 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.
- 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
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2017
January
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June
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2016
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April
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June
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December
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Chicken Breasts Stuffed with Prosciutto, Swiss Cheese and Baby spinach
Straccetti
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Diane's Black Bean Chili
2015
January
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March
April
May
June
July
August
September
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Easy Hamburger Stroganoff
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2014
January
February
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April
May
June
July
August
September
October
November
December
Spinach Fettuccine with Ginger Chicken
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| 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 |