Spring into Flavor: Club Release Wine-Inspired Food Pairings

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup Sauvignon Blanc
• 1/2 cup chicken broth
• 2 tbsp fresh lemon juice
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear chicken on both sides until golden brown; remove and set aside.
3. In the same skillet, sauté garlic until fragrant. Add wine, broth, and lemon juice, scraping up any browned bits.
4. Return chicken to the skillet, reduce heat to low, and simmer for 15 minutes or until fully cooked.
5. Sprinkle with thyme and serve with roasted vegetables or rice.

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cups mixed mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup red wine
• 3 cups chicken or vegetable broth, warmed
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened. Add mushrooms and cook until tender.
2. Stir in Arborio rice and toast for 1-2 minutes.
3. Pour in red wine and stir until absorbed. Gradually add warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
4. Continue until the rice is tender and creamy (about 20 minutes). Stir in Parmesan cheese and butter. Season with salt and pepper.
5. Garnish with parsley and serve immediately.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1/2 cup Rosy Cheeks
• 2 tbsp honey
• 1 tbsp lime juice
• 8 small tortillas
• 1 cup shredded cabbage
• 1/4 cup sour cream
• 1 tbsp hot sauce (optional)
• Lime wedges for serving

Instructions:

1. Season shrimp with chili powder, cayenne, salt, and pepper.
2. Heat olive oil in a skillet over medium heat. Cook shrimp for 2-3 minutes per side until opaque. Remove and set aside.
3. In the same skillet, combine rosé, honey, and lime juice. Simmer until slightly thickened.
4. Return shrimp to the skillet and toss to coat in the glaze.
5. Assemble tacos with shrimp, shredded cabbage, a dollop of sour cream, and hot sauce if desired. Serve with lime wedges.