June ‘25 Drink Better Wine Club Food Pairing Recipes

For every wine club selection, we love to offer food pairings that allow you to experience the wine at its fullest potential: alongside a great meal. These recipes were created, by Sally, to complement the unique character of each wine and to bring a restaurant-quality experience right into your home.

What we enjoy most each week is sitting down to a well-prepared meal with a wine we’ve hand-selected not only for its quality and value, but for its place at our own table—whether it’s a relaxed weeknight dinner or a weekend celebration. The true pleasure of what we do is sharing that same experience with you: food, wine, company, and the simple luxury of a well-balanced and thoughtful meal.

Plus, I never seem to run out of dinner ideas, and if this makes your life any easier with a few new dinner inspirations, then hell yeah! I worked in restaurants for many years and I love sharing that meal inspiration with our community.

Each wine has two food options to choose from, with the intention of making the recipes relatively approachable and unique yet boundary pushing for some. 

June ‘25 Drink Better Wine Club

 

Shrimp with Avocado, Hearts of Palm & Honey-Lime Vinaigrette

Paired with Do Ferreiro Albariño 2023

Light, refreshing, elegant—perfect for summer menus

Ingredients (Serves 2–3 as a main, 4 as an appetizer)

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp kosher salt
• ½ lime, squeezed 
• 2 garlic cloves, smashed
• a few black peppercorns 
• 2 sprigs cilantro or parsley

For the Salad:

• 1 ripe avocado, diced or sliced
• 1/2 cup hearts of palm, thinly sliced into coins
• ¼ small red onion, very thinly sliced
• 1 jalapeño, seeds removed, sliced
• 2 tbsp fresh micro cilantro, (or any micro green)
  
•  Fresh chopped herbs of your choice (optional)

For the Honey-Lime Vinaigrette: 

• Juice of 1 lime (plus some zest if desired)

• 1½ tbsp honey

• 3 tbsp + 2 tsp olive oil

• 1 tbsp Dijon mustard 

• 1 tbsp sesame oil

• Salt and black pepper to taste

Instructions

1. Poach & Chill the Shrimp

• Bring a medium pot of water to a simmer with salt, lime, garlic, peppercorns and cilantro sprigs.
• Add shrimp and cook for 1-2 minutes until opaque and pink.
• Immediately transfer to an ice bath to chill fully.
• Pat dry and cut in half crosswise

2. Make the Vinaigrette

• Whisk lime juice, honey, olive oil, Dijon, salt, and pepper until emulsified.
• Taste and adjust with more lime for balance.

3. Assemble the Salad

• In a large bowl, combine shrimp, hearts of palm, jalapeño, red onion, and chopped cilantro. (You may add diced avocado now or later when plating). 
  
• Drizzle with vinaigrette and gently toss to coat.
• Chill for 10–15 minutes before serving, or serve immediately.

4. Plate & Serve

• Arrange on chilled plates or a serving platter. (Slice and fan avocado on each plate).
• Garnish with extra micro cilantro and flaky sea salt or extra vinaigrette if desired.

 

Crispy Potato & Salt Cod–Style Croquettes with Saffron Aioli 

Paired with Do Ferreiro Albariño 2023

Ingredients (Serves 4 as appetizer, 2 as main)

For the Croquettes:

• 1 lb Yukon gold potatoes, peeled and boiled
• 1 tbsp capers, finely chopped
• 1 tbsp brined green olives, (like Castelvetrano) finely chopped
• 1 small garlic clove, grated
• 1 tsp lemon zest
• 1 tbsp parsley and/or chives, finely chopped
• Salt & black pepper to taste
• 1 egg yolk (for binding)
• ¾ cup panko breadcrumbs, for coating
• Neutral oil, for frying

For the Saffron Aioli:

• 1 small garlic clove, grated on a microplane
• Pinch of saffron threads
• 1 tbsp warm water
• ½ cup quality mayo (or homemade for bonus points)
• 1 tsp lemon juice
• Salt to taste

Instructions

1. Make the Croquette Filling

• Mash the boiled potatoes until smooth.
• Stir in capers, olives, garlic, lemon zest, herbs, salt, pepper, and egg yolk if using.
• Form into small ovals or balls and chill/freeze for 20–30 minutes to firm up.

2. Make the Saffron Aioli

• Steep saffron in warm water for 5 minutes.
• Mix saffron water into mayo along with garlic and lemon juice.
• Season to taste and refrigerate until serving.

3. Fry the Croquettes

• Roll croquettes in panko to coat.
• Fry in 350°F oil until golden brown and crisp (2–3 minutes per side).
• Drain on paper towels and season with flaky salt.

4. Serve

• Plate with a smear or dollop of saffron aioli on the side.
• Garnish with extra herbs or lemon wedges if desired.

Smoky BBQ Eggplant Steaks with White Bean Purée & Charred Corn Salsa

Paired with Luis Pato Baga/Touriga Nacional 2023

Serves 2 as a main, 4 as a side

Ingredients

For the Eggplant:

• 2 medium eggplants, or Japanese eggplants, sliced into ¾-inch rounds
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp brown sugar
• ½ tsp garlic powder
• ¼ tsp chili powder
• Kosher salt and cracked pepper, to taste

For the White Bean Purée:

• 1 (15 oz) can cannellini beans, or butter beans, drained and rinsed
• 1 small garlic clove, grated
• Zest of ½ lemon
• 1 tbsp lemon juice
• 2 tbsp olive oil (plus more for drizzling)
• Salt and pepper, to taste
• a splash of warm water or vegetable stock to loosen texture

For the Charred Corn Salsa:

• 2 ears of corn, husks removed (or 1½ cups frozen fire-roasted corn, thawed)
• 2 scallions, finely sliced
• 1 tbsp lime juice
• 1 tbsp chopped parsley or cilantro
• 1 tsp olive oil
• Pinch of chili flakes (optional)
• Salt, to taste
• Optional: feta or cotija cheese crumbled on top

Instructions

1. Prepare the Eggplant Steaks

• In a small bowl, mix smoked paprika, cumin, brown sugar, garlic powder, chili powder, salt, and pepper.
• Brush eggplant slices with olive oil on both sides, then rub generously with the spice mix.
• Grill over medium-high heat for 4-5 minutes per side until nicely charred and tender, or roast at 425°F for 20–25 minutes, flipping halfway.

2. Make the White Bean Purée

• In a food processor, combine beans, garlic, lemon zest and juice, olive oil, salt, and pepper.
• Blend until smooth and creamy, adding a splash of warm water or stock for a looser consistency. Adjust seasoning to taste.

3. Make the Charred Corn Salsa

• Grill corn directly on grates or in a cast iron pan until charred in spots, then slice kernels off the cob.
• In a bowl, toss corn with scallions, lime juice, chopped herbs, olive oil, and optional chili flakes. Season with salt. Top with optional cheese.

4. Assemble the Dish

• Spread a swoop of white bean purée on each plate.
• Top with grilled eggplant.
• Spoon charred corn salsa over the top.
• Finish with a drizzle of olive oil, a touch of pesto or a touch of balsamic glaze if desired.

Lamb & Pork Meatballs with Tomato-Pomegranate Glaze and Herbed Couscous 

Paired with Luis Pato Baga/Touriga Nacional 2023

Ingredients

For the Meatballs:

• 1/2 lb ground lamb
• 1/2 lb ground pork
• 1/3 cup breadcrumbs
• 1 egg
• 2 tbsp whole milk
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh parsley
• Zest of 1 lemon
• Salt and pepper
• Olive oil (for searing)

For the Glaze:

• 1/2 cup pomegranate molasses
• 1/2 cup canned crushed tomatoes
• 1 tbsp honey (optional, depending on your molasses)
• Pinch of chili flakes
• Salt to taste

For the Couscous:

• 1 cup couscous
• 1 1/4 cups chicken or vegetable broth
• 2 tbsp olive oil
• 1/4 cup chopped parsley and mint (combined)
• Zest of 1/2 lemon
• Salt and pepper

Instructions

1. Make the Meatballs:

• In a mixing bowl, combine lamb, pork, breadcrumbs, egg, milk, garlic, cumin, paprika, mint, lemon zest, salt, and pepper. Mix gently until combined—don’t overwork.
• Roll into 12–14 golf ball–sized meatballs. Chill for 10–15 minutes to firm up.
• Heat a large skillet over medium heat and add a splash of olive oil. Sear meatballs until browned on all sides (about 6–8 minutes total), then remove and set aside 

2. Make the Glaze:

• In the same pan, lower heat and add pomegranate molasses, tomatoes, honey (if using), chili flakes, and a pinch of salt. Simmer gently until thickened—about 8–10 minutes.
• Return meatballs to the pan and coat them in the glaze. Cook for another 5–8 minutes, turning occasionally, until meatballs are cooked through and the glaze is sticky and reduced.

3. Prepare Couscous:

• Bring broth to a boil. Stir in couscous, olive oil, and a pinch of salt. Remove from heat, cover, and let sit 5 minutes.
• Fluff with a fork, then stir in chopped herbs and lemon zest. Season to taste.

To Serve:

Spoon couscous onto each plate. Nestle the glazed meatballs on top, drizzle with remaining glaze from the pan, and finish with a more herbs or a dollop of yogurt if you like.

Roasted Red Pepper Galette with Herbed Cheese, Zucchini Ribbons & Flaky Butter Crust

Paired with Ashes and Diamonds Cabernet Sauvignon 

Ingredients (Serves 4)

For the Crust:

• 1¼ cups all-purpose flour
• ½ tsp salt
• 1 stick (½ cup) unsalted butter, cold and cubed
• ¼ cup ice water (plus more as needed)

For the Filling:

• 1 1/2 cups jarred red bell peppers, sliced into strips (we sell Divina)
• 1 small zucchini, shaved into ribbons with a peeler
• ½ cup goat cheese (or soft sheep’s feta), crumbled
• 1 clove garlic, grated
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tbsp chopped chervil, parsley, or tarragon
• Zest of ½ lemon
• Salt & pepper to taste
• 1 egg (for egg wash)
• Olive oil, for drizzling

Instructions

1. Make the Dough

• Combine flour and salt. Cut in cold butter until pea-sized crumbs form. (I like to use a food processor)
• Add ice water and gently mix until dough just comes together. Don’t overwork the dough!
• Form into a disc, wrap, and chill for at least 30 minutes.

2. Prep the Filling

• Slice the red peppers into strips.
• Toss zucchini ribbons with a pinch of salt and let sit 5–10 min, then gently pat dry
• In a bowl, mix goat cheese, garlic, herbs, lemon zest, salt, and pepper.

3. Assemble the Galette

• Roll dough into a 12-inch round on parchment paper.
• Spread herbed cheese mixture in center, leaving a 2-inch border
• Layer roasted red peppers and zucchini over the cheese. You get to decide what it looks like!
• Fold edges of crust over filling, pleating as needed.
• Brush crust with beaten egg, drizzle filling with olive oil.

4. Bake

• Bake at 400°F for 35–40 minutes, until crust is golden and filling is bubbling
• Let cool slightly before slicing.

Optional Finish:

Drizzle with a little balsamic reduction or scatter toasted pine nuts over the top.

Pork Tenderloin with Cherry Mostarda & Thyme-Roasted Potatoes

Paired with Ashes and Diamonds Cabernet Sauvignon 

Ingredients (Serves 4)

For the Pork:

• 1½–2 lbs pork tenderloin, trimmed
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• Zest of 1 lemon
• 1 tsp kosher salt
• Cracked black pepper, to taste

For the Cherry Mostarda:

• 1½ cups fresh or frozen cherries, pitted
• ¼ cup red wine vinegar (we sell Grenache vinegar)
• 2 tbsp sugar
• 1 small shallot, finely minced
• 1½ tsp yellow mustard seeds
• ½ tsp Dijon mustard
• Pinch of salt
  For the Potatoes:

• 1½ lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 garlic clove, smashed
• Salt and pepper, to taste

Instructions

1. Marinate the Pork

• In a small bowl, whisk together olive oil, Dijon, garlic, rosemary, lemon zest, salt, and pepper.
• Rub all over the pork tenderloin, cover, and refrigerate for at least 30 minutes (or up to 8 hours).
• Bring to room temperature 30 minutes before cooking.

2. Make the Cherry Mostarda

• In a small saucepan, combine cherries, vinegar, sugar, shallot, mustard seeds, Dijon, and a pinch of salt.
• Simmer over medium heat for 10–15 minutes, stirring occasionally, until cherries are soft and the sauce is syrupy.
• Let cool—it thickens as it sits. Taste and adjust with more vinegar or sugar if needed.

3. Roast the Potatoes

• Preheat oven to 425°F.
• Toss potatoes with olive oil, thyme, smashed garlic, salt, and pepper.
• Spread on a sheet pan and roast for 25–30 minutes, flipping once, until crispy and golden.

4. Cook the Pork (Two Options)

To Grill:

• Heat grill to medium-high.
• Grill pork for 4–5 minutes per side, turning to get even char.
• Cook until internal temp reaches 140–145°F.
• Rest 5–10 minutes before slicing.

To Roast:

• Preheat oven to 400°F.
• Heat an oven-safe skillet over medium-high and sear pork on all sides until browned (about 2–3 minutes per side).
• Transfer skillet to the oven and roast for 12–15 minutes, or until internal temp reaches 140–145°F.
• Rest 5–10 minutes before slicing.

5. Serve

Slice pork into medallions and spoon cherry mostarda generously over the top.

Serve with roasted potatoes on the side.

Optional: garnish with fresh thyme or a drizzle of good olive oil.