CLIMATE-FRIENDLY MEALS WITH SUSTAINABLE WINES
| FOOD PAIRINGS |
CLIMATE-FRIENDLY MEALS WITH SUSTAINABLE WINES
by MELISSA DOWLING
There’ s nothing like a chilled glass of wine on a warm summer day. Or better still, enjoying that wine with a light and fresh seasonal meal. The folks at the Wine Institute in Sacramento, CA, have some great ideas for pairing wine country-inspired dishes made with fresh produce and other sustainable ingredients with California wines.
The Wine Institute, an association of 1,000 California wineries and wine-related businesses, focuses on sustainable winegrowing and promoting awareness of and appreciation for California wines. The organization partners with Visit California to showcase the state’ s diverse and abundant wine and food offerings. These are some of their favorite spring and summer dishes that pair beautifully with sustainably produced California wines.
FISH TACOS WITH RADISH AVOCADO RELISH
Pair with California sparkling wine or sauvignon blanc; makes 8 tacos.
INGREDIENTS: 1 cup( 5 oz./ 140 g) Red radishes, cut into small dice 1 Large, ripe, firm avocado, cut into small dice 1 Anaheim( chile) pepper, cut into small dice 3 tbsps.( 45 ml.) Thinly sliced spring onion 2 tbsps.( 30 ml.) Minced cilantro leaves 2 tbsps.( 30 ml.) Fresh lime juice ¼ tsp.( 1.25 ml.) Salt 2 tbsps.( 30 ml.) Extra virgin olive oil, divided 1 ¼ lbs.( 565 g) Cod fillets Salt and freshly ground black pepper 8( 7-inch / 18 cm.) Corn tortillas 6 oz.( 170 g) Feta cheese, crumbled
INSTRUCTIONS: Mix the radishes, avocado, Anaheim pepper, spring onion, cilantro, lime juice, and measured salt in a medium bowl. Preheat the oven to 400 ° F( 200 ° C). Coat a baking sheet with 1 tbsp.( 15 ml.) of the olive oil. Place
the fish on the baking sheet. Drizzle with the 1 remaining tbsp. of olive oil. Sprinkle the fish with salt and freshly ground pepper. Bake for 10 minutes, or until the fish is cooked through. While the fish is cooking, arrange the tortillas on another baking sheet, partially overlapping if necessary. Remove the fish from the oven when done. Heat the tortillas in the oven for 3 minutes. Remove the tortillas from the oven. Divide the fish into 8 portions. Top each tortilla with a spoonful of feta and a portion of fish. Top the fish with radish relish. To serve, arrange 2 tacos on each plate.
SHAVED ASPARAGUS AND ARUGULA SALAD WITH RICOTTA SALATA
Pairs with a California chardonnay or pinot gris; serves 4.
INGREDIENTS: Dressing: 3 tbsps. Extra virgin olive oil 1 tbsp. Lemon juice ½ tsp. Vietnamese fish sauce 1 Small clove garlic, very finely minced or grated Kosher or sea salt and freshly ground black pepper
Salad: ½ lb.( 250 g) Thick asparagus spears( weight after trimming) 3 oz.( 90 g) Baby arugula 3 oz. Ricotta salata cheese
INSTRUCTIONS: Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, fish sauce and garlic. Season to taste with salt and pepper. Working with one asparagus spear at a time, lay the spear flat on a work surface and shave it lengthwise into thin ribbons with a sharp vegetable peeler. Put the asparagus in a salad bowl with the arugula. With a cheese plane or vegetable peeler, shave about 3 oz.( 90 g) of cheese— or as much as you like— into the bowl. Add enough dressing to coat the salad lightly; you may not need it all. Toss gently, taste for seasoning, and serve immediately.
16 | SUMMER 2026 • CHEERS @ HOME WWW. CHEERSONLINEATHOME. COM