Summer Pairings Recipes for Rosé of Pinot Noir or BOXT Profile Nine
Word on the street is it’s the only rosé you’ll need this summer. We agree. Delicate, subtly floral, bright and elegant. This wine goes with anything, anywhere, anytime. In a word, it’s divine.
GRILLED SHRIMP SALAD WITH STRAWBERRY LEMON VINAIGRETTE
- 1 pound Argentinian shrimp peeled and deveined
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 tablespoon freshly-squeezed lemon juice
- 6-7 cups spinach
- 2 cups (1 pint) sliced strawberries
- 1/2 cup crushed Brazil nuts
- 4 ounces crumbled goat cheese
- 2 cups (1 pint) whole fresh strawberries
- 1/4 cup extra virgin olive oil
- 2 Tablespoons lemon juice
- 4 Tablespoons balsamic vinegar
- Salt and pepper to taste
- 1/2 Tablespoon lemon zest (optional, but for added flavor)
- Preheat grill to medium high heat.
- In medium bowl, whisk together all ingredients besides shrimp.
- Add shrimp and toss to coat.
- Thread the shrimp onto skewers and place on the grill.
- Grill on each side for about two minutes or until no longer pink.
- Prepare the salad dressing by combining the olive oil, vinegar, lemon juice, strawberries, salt and pepper in a blender, and blend on high until smooth. Set aside, or store in refrigerator until ready to use.
- In a medium bowl, mix together all salad ingredients and add cooled chicken.
- Whisk together all the dressing ingredients.
- Pour dressing over salad and toss until coated.
- 4 pounds bone-in, skin-on chicken parts (legs, thighs, wings, breasts)
- Salt and pepper to taste
- 2 cups barbecue sauce (If you’re an Austin local, we recommend Franklin’s of course, and you can get it at H-E-B.)
- Preheat grill to medium heat.
- Season chicken with salt and pepper to taste.
- Cook chicken skin side down on an oiled grate for 15 minutes.
- Turn over, baste with barbecue sauce. Cook an additional 20-30 minutes continuing to brush with sauce.
- Rest 5 minutes before serving.
- 2 frozen pie crusts (We like Trader Joe’s Pie Crusts)
- 6 cups peeled, thinly sliced Granny Smith apples (about 6-8 medium apples)
- 3/4 cup white sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Bring pie crusts to room temperature.
- Preheat oven to 425° F.
- Unroll 1 pie crust and press it into a 9-inch glass pie plate. Cover and chill the crust for 10-15 minutes while you prepare the filling (the cold pastry will yield an even flakier crust).
- In a large bowl, gently toss all of the filling ingredients until apples are well coated.
- Remove crust from refrigerator and fill with apple mixture. Unroll the second pie crust and place it on top of the apples.
- Tuck the extra top crust under the bottom crust edge, pinching together with your fingers to seal.
- Cut slits in the top of the pie (to allow steam to vent).
- Bake for 20 minutes, remove pie and cover edges of crust with strips of tin foil.
- Bake another 20-25 minutes, or until apples are tender and crust is golden brown.
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