wine

Zoodles with Grilled Chicken in a Vegan Basil Cream Sauce + Rainstorm Wines

 Summer officially means zucchini season in my mind. It also means grilling season, so what better way to celebrate both than will a spiralized zucchini and grilled chicken dish. 

I decided I wanted to go a pesto-ish route because 1) I had basil and 2) pesto is freaking delicious. Instead of using raw nuts, I decided to go with the Artisana Organics walnut butter I had and make into more of a "cream" sauce. Toss in some sundried tomatoes and olives, pour yourself a nice big glass of Rainstorm Wines pinot grigio, and we have ourselves the perfect summery, spiralized meal.

Here's What You'll Need:

-1 zucchini, spiralized
-1/4 cup kalamata olives, halved
-1/4 cup sundried tomatoes
-1 chicken breast, grilled and sliced
-2 tbsp Artisana Organics raw walnut butter
-8-10 basil leaves
-2 tbsp olive oil, separated
-2 cloves garlic, minced and separated
-1 tsp lemon juice
-Salt and pepper to taste

Serves 1

Instructions:

1) In a food processor or blender, mix together the walnut butter, basil, 1 tbsp olive oil, 1 clove garlic, lemon juice, salt and pepper to make a creamy sauce.
2) On the stove top heat up 1 tbsp olive oil in a pan over medium heat.
3) Add in one clove of minced garlic and cook for 1-2 minutes.
4) Add in the spiralized zucchini and cook for 3-5 minutes, long enough to just heat the zucchini without cooking it down too much.
5) Add in the olives, chicken, and tomatoes.
6) Add in the sauce and mix everything completely, cooking for an additional minute.
7) Remove from heat, serve, and enjoy!

I paired mine with a nice refreshing glass of Rainstorm Wines pinot gris. It was the perfect compliment to this meal. It has a nice rich fruity flavor that played perfectly off the "creamy" sauce. Also zucchini and white wine just go hand in hand in my opinion, so I definitely recommend this combo!

Let me know what you think in the comments below.
 

 

Garlic Lemon Zoodles with Capers and Parmesan + Natura Wines Chardonnay

Some nights I (like everyone) am rushing around to throw together a quick meal. I had just come back from my spin class, and needed to make a throw together meal before the Bachelor started (IMPORTANT). So This quick zoodle dish was just the trick.

Here's What You'll Need:

-1 zucchini, spiralized
-10 cherry tomatoes, sliced in half
-1 tbsp capers
-1-2 cloves of garlic
-1 tbsp lemon juice
-1 tbsp parmesan cheese, shredded
-black pepper to taste
-1 tbsp olive oil

Instructions:

1) Heat up you olive oil in a pan on the stove top. Add in the garlic and cook for about a minute.
2) Add in the zoodles and cook for 3-5 minutes alone.
3) Add in the capers, lemon juice, tomatoes, parmesan, and continue to cook for about a minute.
4) Remove from heat, top with black pepper, serve, and enjoy!

This is literally the perfect quick and light meal. I served mine along some Natura Wines Chardonnay. 

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Natura Wines are vegan-friendly, organic wines. Their vineyards are pesticide, herbicide and fertilizer-free which means ZERO chemicals. I personally love a glass of wine on a Bachelor night, and this white was the perfect pairing. Plus they're afforadable, retailing at around $10/bottle. Who says organic has to be expensive? For more information on Natura Wines' natural wine selection click here.

Let me know what you think of this dish and Natura Wines in the comments below!