Fridge looking a little sparse? Your pantry or freezer may hold all the ingredients you need to make one of these simple and delicious meals.
Beef & Mushroom Meatballs - Pair with Central Coast Pinot Noir
Whereas a more subtle Pinot might be overpowered by flavorful meatballs, our Central Coast Pinot Noir pairs perfectly with this rustic, earthy dish. Its ripe berry fruits, refreshing acidity, and perfect balance of tannin give it backbone, while its earthy qualities complement the mushrooms. Mushrooms also make the meatballs lighter, juicier, and less greasy, so that a heavy, tannic red isn’t needed to “cut through” the fattiness!
Total Time: 30 minutes
1 Tablespoon olive oil
¾ lb ground beef
½ cup mushrooms (baby bella or cremini, preferred)
¼ onion, finely chopped
1 teaspoon black pepper
1 teaspoon garlic powder
1 ½ teaspoons salt
1/3 cup Parmesan cheese
2 slices of bread
*Optional: 1 can tomato sauce
- Preheat the oven to 325° Line a baking sheet with aluminum foil and set aside.
- Make breadcrumbs with the slices of bread (preferably 2-3 days old). Tear them up by hand, place them in a food processor until the pieces become small crumbs, and bake crumbs for 10 minutes. Set aside to cool. Bring up the oven temperature to 375°
- In a large pan, heat olive oil over medium heat. Toss in the onions and mushrooms and stir until cooked through.
- Place the ground beef, black pepper, garlic powder, salt, egg, Parmesan, and breadcrumbs in a large bowl. Knead the mixture together by hand to combine the ingredients. Add in the onion and mushroom mixture, and massage until all ingredients are thoroughly mixed.
- Shape the meatballs into round balls that are about 1.5 to 2 inches in diameter, making 12-15 meatballs in total. Place them on the baking sheet.
- Bake for 20 minutes, until cooked through. Serve them atop rice pilaf, or drizzle with tomato sauce and serve over pasta.
Coconut Chicken Curry - Pair with Chenin Blanc & Viognier
This coconut chicken curry recipe is creamy and flavorful -- our go-to when we are craving Thai! The coconut oil, coconut milk, and spices create a fragrant dish that pairs well with wines with an intense nose. There’s no better pairing than our Chenin Blanc & Viognier Blend; the Viognier’s perfume complements the dish’s aromatic qualities, and the Chenin carries enough acidity to cleanse your palate of excess coconut oils.
Preparation Time: 40 minutes
½ Tablespoon brown sugar
1 can coconut milk (13.5oz)
2 Tablespoons coconut oil
1 Tablespoon garlic, minced
2/3 teaspoon salt + 2 dashes salt
2/3 teaspoon cumin
2/3 teaspoon tumeric
1 tablespoon lemon juice
1 ½ cup frozen broccoli
6 baby carrots, chopped
¾ cup canned garbanzo beans
1 lb chicken breast, cut into 1-inch pieces
2 teaspoons yellow curry powder
- In a pot, heat the coconut oil over medium heat. Add in the broccoli, carrots, and garbanzo beans, and stir until cooked through.
- In a small bowl, toss the chicken with 2 dashes of salt. Stir-fry the chicken separately, in a pan, until cooked through. Add garlic and stir for another minute, until fragrant.
- Pour the coconut milk into the pot with the vegetable medley and stir in the salt, cumin, tumeric, lemon juice and brown sugar. Transfer the chicken and garlic mixture into the pot. Simmer over small heat for 20 minutes.
- Serve with white or brown rice.
Tuna Pasta Casserole - Pair with Central Coast Chardonnay
When paired with canned tuna, tannic red wines may leave a metallic taste in your mouth and heavier whites may overwhelm your palate. Your best bet is the Central Coast Chardonnay. Unoaked, with pleasant fruit and fine texture, this Chardonnay goes down easily with creamy tuna casserole.
Preparation time: 30 minutes
1 can albacore tuna (5oz)
8oz penne pasta
½ cup frozen peas
½ cup frozen broccoli
½ teaspoon ground pepper
½ teaspoon salt
1 teaspoon lemon juice
2/3 can cream of mushroom soup (10.5oz)
5 Saltine crackers
¼ cup Parmesan cheese
1 Tablespoon butter
- Boil water in a large pot. Add in penne pasta, and stir. Cook for 10-14 minutes until the pasta has the texture you desire. Drain and place aside.
- Preheat the oven to 375° Butter a 9x9-inch baking dish and set aside.
- Place the peas, broccoli, tuna, cheese and pasta in a large mixing bowl. Add in the mushroom soup and combine. Pour the mixture into your baking dish.
- Melt the butter. Crush the saltine crackers into small crumbs and stir into melted butter. Sprinkle atop your casserole.
- Bake for 20 minutes, until the crumb topping is lightly browned. Leave for 10 minutes to cool down, and serve.
Sundried Tomato and Pesto Grilled Cheese - Pair with Central Coast Sauvignon Blanc
Basil is a dominant ingredient in pesto, and this calls for Sauvignon Blanc, a varietal known for its “green” character. The mouth-watering lime core gives our Central Coast Sauvignon Blanc uplifted acidity, a perfect match for sundried tomatoes, which are similarly high in acid.
Total Time: 15 minutes
2 Tablespoons butter
4 Tablespoons pesto
8 pieces sundried tomatoes
4 slices Italian bread
6 oz cheese (gruyere, fontina or mozzarella preferred)
- Finely slice the sundried tomatoes and shred your cheese with a grater and set aside.
- Spread ½ a tablespoon of butter on one side of each slice of bread. On the other side of each slice, spread 1 Tablespoon of pesto. The sides with the pesto will face into the sandwich.
- Place the sundried tomato pieces on the pesto-covered sides of two slices of bread. Top with 3 oz shredded cheese and one slice of bread, each.
- Place your sandwich in a pan over medium heat. Cover the pan with a lid for two minutes, until the bottom of your sandwich is golden brown. Flip the sandwich and replace the lid for another 2 minutes. Once this side turns golden brown, remove and serve while hot.