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Seasonal Recipes

Seasonal Recipe Pairings

March 06 , 2019

Seasonal Recipe Pairings


Greek Tortellini Pasta Salad

Recipe from: lecremedelacrumb.com

Pairings

Beer Pairing: Cisco Whales Tale
Wine Pairing: 90+ Sauvignon Blanc Lot 2

Ingredients:

  • 1 pound cheese tortellini pasta (either fresh, or dried – cooked according to package’s instructions)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 large cucumber, peeled and chopped
  • 1/2 cup canned artichoke hearts, roughly chopped
  • 1/2 cup kalamata olives (whole or sliced)
  • 1/2 cup crumbled feta cheese (I use reduced fat)
  • 1/3 cup packed fresh basil leaves, finely chopped

Greek Dressing Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 teaspoons sugar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt, or to taste
  • black pepper, to taste
  • juice of 1/2 lemon

Directions:

  1. Combine all dressing ingredients in a jar, cover and shake well.
  2. In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.
  3. Serve immediately OR cover and refrigerate up to 6 hours before serving.

Baked Beef Tacos

Recipe from: tasteofhome.com

Pairings

Beer Pairing: Dogfish Head 60 Minute IPA
Wine Pairing: Mariluna Red Blend

Ingredients:

  • 1-1/2 pounds ground beef
  • 1 envelope taco seasoning
  • 2 cans (10 ounces each) diced tomatoes and green chilies, divided
  • 1 can (16 ounces) refried beans
  • 2 cups shredded Mexican cheese blend, divided
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon hot pepper sauce, optional
  • 12 taco shells
  • Chopped green onions

Directions

  1. Preheat oven to 425°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and 1 can of undrained tomatoes; heat through.
  2. Meanwhile, in a bowl, mix beans, 1/2 cup cheese, cilantro, remaining can of undrained tomatoes and, if desired, pepper sauce. Spread onto bottom of a greased 13×9-in. baking dish.
  3. Stand taco shells upright over bean mixture. Fill each with 1 tablespoon cheese and about 1/3 cup beef mixture. Bake, covered, 15 minutes.
  4. Uncover; sprinkle with remaining cheese. Bake, uncovered, 5-7 minutes or until cheese is melted and shells are lightly browned. Sprinkle with green onions.

Ratatouille

Recipe from: delish.com

Pairings

Beer Pairing: Notch Session Pils
Wine Pairing: Suvali Pinot Noir

Ingredients:

  • 2 medium eggplant, diced into 1/2″ pieces
  • kosher salt
  • 2 tbsp. extra-virgin olive oil, divided
  • Freshly ground black pepper
  • 1 large onion, chopped
  • 2 bell peppers, cut into 1/4″ spears
  • 1 bay leaf
  • 1 tbsp. tomato paste
  • 1/2 c. dry white wine
  • 2 zucchinis, sliced into 1/4 ” coins
  • 3 cloves garlic
  • 2 c. halved cherry tomatoes
  • 1 tsp. dried oregano
  • pinch of crushed red pepper flakes
  • Bunch of fresh basil
  • Crusty baguette (for serving)

Directions:

  • Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture.
  • In a Dutch oven (or a large pot), heat 1 tablespoon oil. Add eggplant and season with salt and pepper. Cook until golden all over, about 6 minutes, then remove the eggplant.
  • Add remaining tablespoon of oil to pot. Add onion, bell peppers and bay leaf and cook, stirring occasionally, until onion and peppers are beginning to turn tender, about 5 minutes.
  • Add tomato paste and stir until it’s fragrant, about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evaporated. Stir in zucchini and cook until tender, about 4 minutes more. Stir in garlic, cherry tomatoes and oregano.
  • Season mixture with red pepper flakes, salt and pepper and cook, stirring occasionally, until the tomatoes start to break down.
  • Add the eggplant back to the pot and stir to combine. Garnish with basil and serve warm or at room temperature with baguette.

Thai Green Curry with Fish & Eggplant

From: Saveur.com

Pairs with:

Beer Pairing: Harpoon IPA

Wine Pairing: Fly by Chardonnay

Ingredients

For the paste:

  • 2 tsp. coriander seeds
  • 1 tsp. yellow mustard seeds
  • ½ tsp. cumin seeds
  • 8 whole black peppercorns
  • 2 tbsp. roughly chopped cilantro root or stems
  • 2 tsp. shrimp paste, preferably Trachang brand
  • 1½ tsp. kosher salt
  • 1 tsp. finely chopped Kaffir lime leaf
  • 1 tsp. grated lime zest, preferably Kaffir
  • 15 fresh green Thai chiles, stemmed and roughly chopped
  • 8 cloves garlic, roughly chopped
  • 6 small Asian shallots or 2 medium regular shallots, thinly sliced
  • 2 stalks lemongrass, trimmed and thinly sliced
  • 1 3″-piece galangal, peeled and thinly sliced
  • ¼ cup coconut milk, preferably UHT from a carton

For the fish balls:

  • ½ lb. skinless, boneless tilapia filets, cut into ½” pieces
  • ¾ tsp. kosher salt, plus more to taste
  • 4 tsp. cornstarch
  • ½ tsp. sugar
  • ⅛ tsp. ground white pepper

For the curry:

  • ½ cup coconut cream, preferably UHT from a carton
  • 1½ cups coconut milk, preferably UHT from a carton
  • 4 small Thai eggplants, quartered, or 1 small Japanese eggplant, cut into 1½” pieces
  • 1 tbsp. fish sauce, preferably Tiparos brand
  • 1 tbsp. grated palm sugar
  • 12 fresh or frozen Kaffir lime leaves, roughly torn
  • 3–4 fresh green Thai chiles, stemmed and halved
  • ½ cup packed basil leaves, preferably Thai
  • 2 eggs, hard-boiled, peeled, and quartered
  • Cooked jasmine rice, for serving

Instructions:

  1. Make the paste: Heat coriander seeds, mustard seeds, cumin seeds, and peppercorns in a 12″ cast-iron skillet until seeds begin to pop, 1–2 minutes; let cool slightly. Place in a spice grinder and pulse until finely ground; set aside.
  2. Place cilantro root, shrimp paste, salt, lime leaf, lime zest, chiles, garlic, shallots, lemongrass, and galangal in a small food processor; pulse until roughly chopped. Add reserved spice mixture and the coconut milk; purée until smooth. Set ½ cup aside; refrigerate remaining paste for future use up to 2 weeks.
  3. Make the fish balls: Pulse fish and ¾ tsp. salt in a food processor. With the motor running, slowly add 2 tbsp. water; process into a smooth paste. Add cornstarch, sugar, and white pepper; pulse until combined. Transfer paste to a bowl; refrigerate for 30 minutes.
  4. Bring a large pot of salted water to a boil. Using wet hands, roll fish paste into 16 balls about 1″ thick. Cook, partially covered, until tender, 6–7 minutes. Using a slotted spoon, transfer balls to a plate; let cool completely.
  5. Make the curry: Heat coconut cream in a 6-qt. saucepan or 13″ wok over medium heat; cook, stirring occasionally, until oil is separated, 8–10 minutes. Add the ½ cup curry paste; cook, stirring, until fragrant and slightly browned, about 4 minutes. Add coconut milk and 1 cup water; bring to a boil. Add fish balls and eggplant. Reduce heat to medium-low; cook, stirring occasionally, until eggplant is tender, about 20 minutes. Stir in fish sauce, palm sugar, lime leaves, and chiles. Remove from heat and stir in basil. Serve with eggs and jasmine rice on the side.

Spinach Pie (Spanakopita)

From: FineCooking.com

Pairs with:

Beer Pairing: Brooklyn Lager

Wine Pairing: Kai May Bay Sauvignon Blanc

Ingredients

For the filling:

  • 2 lb. fresh spinach, washed, dried, trimmed, and coarsely chopped
  • 3 Tbs. extra-virgin olive oil
  • 1 bunch scallions (about 3 oz. or 10 small), white and light-green parts only, trimmed and finely chopped
  • 2 cups crumbled feta cheese (10 oz.)
  • 1/2 cup finely grated Greek kefalotyri cheese or Parmigiano-Reggiano
  • 2 large eggs, lightly beaten
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1/4 tsp. freshly grated nutmeg
  • Kosher or fine sea salt

For the assembly:

  • 1/3 cup extra-virgin olive oil for brushing; more as needed
  • Eighteen 9×14-inch sheets frozen phyllo dough (I use Athens brand), thawed and at room temperature
  • 2 tsp. whole milk

Directions:

  1. Position a rack in the center of the oven and heat the oven to 375°F.
  2. Make the filling: Heat a 10-inch straight-sided saute pan over medium-high heat. Add a few large handfuls of the spinach and cook, tossing gently with tongs. As the spinach starts to wilt, add the rest a few handfuls at a time. Cook until all the spinach is wilted and bright green, about 4 minutes. With a slotted spoon, transfer the spinach to a colander set in a sink. Let cool slightly and squeeze with your hands to extract as much of the remaining liquid as you can.
  3. Wipe the pan dry with a paper towel. Heat the oil in the pan over medium heat. Add the scallions and cook until soft and fragrant, about 4 minutes. Stir in the spinach, turn off the heat, and let cool for 5 minutes. Then stir in the cheeses, eggs, dill, parsley, nutmeg, and 1/2 tsp. salt and mix thoroughly.
  4. Assemble the pie: With a pastry brush, lightly coat the bottom and sides of a 9x13x2-inch baking pan with some of the oil. Working quickly, lightly oil one side of a phyllo sheet and lay it in the pan oiled side up and off center so that it partially covers the bottom and reaches halfway up one long side of the pan (the edge on the bottom of the pan will be about 1 inch from the side). Lightly oil the top of another phyllo sheet and lay it oiled side up and off center so it reaches halfway up the other long side of the pan. (If your pan has sloped sides, the sheets may be slightly longer than the bottom of the pan; if so, let the excess go up one short side of the pan and then alternate with subsequent sheets.) Repeat this pattern with 4 more phyllo sheets.
  5. Next, lightly oil the tops of 3 phyllo sheets and layer them oiled side up and centered in the pan. Spread the filling evenly over the last layer.
  6. Repeat the oiling and layering of the remaining 9 phyllo sheets over the filling in the same way you layered the previous 9. With the oiled bristles of the pastry brush, push the edges of the phyllo down around the sides of the pan to enclose the filling completely.
  7. With a sharp knife, score the top phyllo layer into 24 rectangles, being careful not to cut all the way through to the filling. Using the same pastry brush, brush the milk along all the score marks (this will keep the phyllo from flaking up along the edges of the squares). Bake the spanakopita until the top crust is golden brown, 35 to 45 minutes. Let cool until just warm. Cut out the rectangles carefully along the score marks and serve.

Angel Hair Pasta with Pesto

Pairs with:

Beer pairing: Notch Left of The Dial IPA

Wine pairing: Domaine Vetriccie Ile de Beaute White

Recipe from: Foodnetwork.com

Ingredients:

  • Leaves from 2 bunch fresh basil
  • 2 tablespoons pine nuts, untoasted
  • 1 garlic clove
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper
  • 1 pound angel hair pasta

Directions:

  • Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
  • Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

Thai Shrimp Soup

Pairs with:

Beer Pairing: Bent Water Thunderfunk

Wine Pairing: Navigator Zinfandel

Recipe from: Damndelicious.net

Ingredients:

  • 1 cup uncooked basmati rice
  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoon red curry paste
  • 1 (12-ounce) can unsweetened coconut milk
  • 3 cups vegetable stock
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  • Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  • Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
  • Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  • Stir in rice, shrimp, lime juice and cilantro.
  • Serve immediately.

Traditional Spanish Paella

Pairs with:

Beer Pairing: Night Shift The 87

Wine Pairing: El Circo Tempranillo Volatinero

Recipe from: MyRecipes.com

Ingredients

Herb Blend:

  • 1 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 2 large garlic cloves, minced

Paella:

  • 1 cup water
  • 1 teaspoon saffron threads
  • 3 (16-ounce) cans fat-free, less sodium chicken broth
  • 8 unpeeled jumbo shrimp (about 1/2 pound)
  • 1 tablespoon olive oil
  • 4 skinned, boned chicken thighs, cut in half
  • 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
  • 1 (4-ounce) slice prosciutto or 33%- less-sodium ham, cut into 1-inch pieces
  • 2 cups finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 1 cup canned diced tomatoes, undrained
  • 1 teaspoon sweet paprika
  • 3 large garlic cloves, minced
  • 3 cups uncooked Arborio rice or other short-grain rice
  • 1 cup frozen green peas
  • 8 mussels, scrubbed and debearded
  • 1/4 cup fresh lemon juice Lemon wedges (optional)

Directions:

  1. To prepare the herb blend, combine the first 4 ingredients, and set aside.
  2. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
  3. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; sauté 2 minutes on each side. Remove from pan. Add sausage and prosciutto; sauté 2 minutes. Remove from pan. Add shrimp, and sauté 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; sauté 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel and let stand 10 minutes. Serve with lemon wedges, if desired.

Whole Wheat Veggie Pizza

Recipe from: tasteofhome.com

Pairs with:

Beer:  Night Shift Santilli

Wine: Thread Count Pinot Noir

Ingredients

  • 1/2 cup whole wheat flour
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • 1 cup water
  • 2 tablespoons olive oil

SAUCE:

  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons Italian seasoning
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper

TOPPINGS:

  • 1 teaspoon olive oil
  • 1 cup chopped zucchini
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green or red pepper
  • 1/4 cup chopped onion
  • 1-1/4 cups shredded part-skim mozzarella cheese

Directions:

  1. In a large bowl, mix first 4 ingredients and 1 cup all-purpose flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 15-18 minutes, stirring occasionally. Remove from heat.
  4. Preheat oven to 400°. Punch down dough. On a lightly floured surface, divide dough in half and roll each into a 12-in. circle. Place on 2 greased 12-in. pizza pans; prick with a fork. Bake until lightly browned, 8-10 minutes.
  5. Meanwhile, in a skillet, heat oil over medium-high heat; saute vegetables until zucchini is crisp-tender. Spread crusts with sauce; top with vegetables and cheese. Bake until cheese is melted, 12-15 minutes.

Baked Cod and Veggies

Pairs with:

Beer: Jack’s Abby House Lager

Wine: Montmassot Picpoul

Recipe from: tasteofhome.com

Ingredients

  • 1 small onion, halved and sliced
  • 1 tablespoon olive oil
  • 1 small sweet red pepper, diced
  • 1 cup sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1/4 teaspoon ground allspice
  • Dash salt
  • Dash pepper
  • 2 tablespoons sliced ripe olives, drained
  • 2 tablespoons lemon juice, divided
  • 3 teaspoons minced fresh parsley, divided
  • 2 cod fillets (6 ounces each)

Directions

  1. In a large skillet, sauté the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.).
  2. Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Orange Glazed Salmon

Recipe from: cookingclassy.com

Pairs with:

Beer Pairing:  Castle Island Candlepin

Wine Pairing: Ironside Pinot Noir

Ingredients:

  • 2 tsp olive oil
  • 4 (6 oz) skinless salmon fillets (1-inch thick),
  • Salt and freshly ground black pepper
  • 2 cloves garlic , minced
  • 2 1/2 tsp minced fresh rosemary
  • 5 Tbsp chicken broth , divided
  • 1 1/2 tsp orange zest
  • 2/3 cup fresh orange juice
  • 1 Tbsp fresh lemon juice
  • 1 1/2 Tbsp honey
  • 2 1/2 tsp cornstarch

Directions:

  1. Heat olive oil in a large non-stick saute pan or skillet over medium-high heat.
  2. Season both sides of salmon with salt and pepper.
  3. Add salmon and to pan and cooked until browned on both sides and cooked through, about 3 – 4 minutes per side. Transfer salmon to a plate while leaving oil in pan.
  4. Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced.
  5. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch.
  6. Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly.
  7. Return salmon to pan, spoon sauce over salmon.
  8. Serve with rice, mashed potatoes, vegetables or your choice of sides.

Vegetable Quesadilla

Pairs with:

Beer Pairing: Sam Adams Boston Lager

Wine Pairing:  90 +  Sauvignon Blanc Lot 2

Recipe from: AllRecipes.com

Ingredients

  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped yellow squash
  • 1/2 cup chopped red onion
  • 1/2 cup chopped mushrooms
  • 1 tablespoon olive oil
  • cooking spray
  • 6 (9 inch) whole wheat tortillas
  • 1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions

  1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
  2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Fish & Chips

Recipe from: geniuskitchen.com

Pairs with:

Beer Pairing: Victory Prima Pils

Wine Pairing: Kai Mai Bay Sauvignon Blanc

Ingredients:

  • ½ lb white fish fillet (cod or halibut)

Batter:

  • 1 cup beer (not dark)
  • 1 cup flour, and a little more for dusting
  • ½ teaspoon baking powder
  • 1 pinch salt
  • 1 pinch fresh ground black pepper

Directions:

  1. Combine all batter ingredients in a mixing bowl.
  2. Cut the fillets into desired sized pieces.
  3. Dust fillets with flour.
  4. Dip the fillets in the batter.
  5. Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don’t crowd the fillets while frying.
  6. Drain fillets on paper towels or brown paper bags from the grocery store.
  7. Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad

Spinach Manicotti

Pairs with:

Beer Pairing: Sierra Nevada Pale Ale

Wine Pairing: Natale Verga Chianti

Recipe from: AllRecipes.com

Ingredients

  • 1 (15 ounce) container ricotta cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup minced onion
  • 1 egg
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 (26 ounce) jars spaghetti sauce
  • 1 1/2 cups water
  • 1 (8 ounce) package manicotti shells

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
  3. Spread 1 cup sauce in the bottom of a 9×13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
  4. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Fish Tacos

Recipe from: TasteofHome.com

Wine Pairing: Graham Norton Sauvignon Blanc

Beer Pairing: Lagunitas Little Sumpin’ Sumpin’

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

Ingredients

  • 1/2 cup fat-free mayonnaise
  • 1 tablespoon lime juice
  • 2 teaspoons fat-free milk
  • 1 large egg
  • 1 teaspoon water
  • 1/3 cup dry bread crumbs
  • 2 tablespoons salt-free lemon-pepper seasoning
  • 1 pound mahi mahi or cod fillets, cut into 1-inch strips
  • 4 corn tortillas (6 inches), warmed

TOPPINGS:

  • 1 cup coleslaw mix
  • 2 medium tomatoes, chopped
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1 tablespoon minced fresh cilantro

Directions

  1. For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
  2. In a shallow bowl, whisk together egg and water. In another bowl, toss bread crumbs with lemon pepper. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.
  3. Place a large nonstick skillet over medium-high heat. Add fish; cook 2-4 minutes per side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce.

Pasta Primavera

Recipe from: FoodNetwork.com

Wine Pairing: Beaumatin Rose IGP

Beer Pairing: Allagash White

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Level: Easy

Ingredients:

  • Kosher salt
  • 12 ounces fusilli or other corkscrew pasta
  • 1/2 pound sugar snap peas, halved
  • lengthwise, or broccoli florets (or a
  • combination)
  • 2 carrots, shredded
  • 1 yellow bell pepper, cut into thin strips
  • 1/4 cup extra-virgin olive oil, plus more for
  • drizzling
  • 4 cloves garlic, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup grated Parmesan cheese
  • 4 ounces goat cheese, crumbled

Directions:

  1. Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, Parmesan and half the goat cheese and toss to combine.
  3. Season with salt.
  4. Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

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