Our favorite summer wines are some of the classics: pinot gris, sauvignon blanc, albarino and our fruit forward, light, crisp, dry Profile One. This wine is just delightful, glass after glass. It pairs perfectly with the strong flavors in the Caesar salad and the tangy lime in the tacos and key lime pie.

Here's our full menu summer pairing recipes for BOXT Profile One or it's similar varietals like pinot gris, sauvignon blanc and albarino.

 

STARTER SALAD
KALE AND SPINACH GRILLED CHICKEN CAESAR

Serves: 8 

 

INGREDIENTS

 

 

• DRESSING

• ¼ cup +2 Tablespoons mayonnaise 
• 2 Tablespoons lemon juice
• 1 Tablespoon (2-3) cloves roasted garlic
• 1 Tablespoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Tabasco
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon anchovy paste
• 1/2 teaspoon Worcestershire sauce (Lea & Perrins is the best)
• 1/2 cup olive oil
• 1/4 cup finely grated parmesan cheese

• CHICKEN

• 4 skinless, boneless chicken breasts (about 4-6 ounces each)
• 2 Tablespoons olive oil
• Salt and pepper to taste

• SALAD

• 4 cups fresh baby kale
• 4 cups fresh baby spinach
• ¼ cup grated parmesan for garnish
• 9 ounces cherry tomatoes
• 2-3 scallions
• 1/2 cup shaved Sonoma dry jack cheese 
• 1 cup garlic croutons (We like Whole Foods 365 brand.)

• ROASTED GARLIC

• 1 head garlic
• 1 Tablespoon olive oil
• Salt and pepper to taste

INSTRUCTIONS

 

 

• ROASTED GARLIC

1. Preheat oven to 400℉. 
2. Cut the tips off the head of garlic, so there’s a flat top with all the cloves included.
3. Drizzle slowly with olive oil, letting it seep down into and in between the cloves.
4. Place garlic on a cookie sheet and roast for 40 -60 minutes. 
5. Begin checking garlic at 40 minutes. Garlic is done when center clove is completely soft when a knife or toothpick is inserted. 

• DRESSING

1. Place all ingredients except olive oil and parmesan in a medium size mixing bowl or large canning jar with a lid. Mix well with a fork, stand or hand mixer on low or if using a jar, put the lid on tight and shake until all ingredients are thoroughly combined.
2. With your mixer still on its lowest setting, or if using the jar, an immersion blender on low, SLOWLY add the olive old until thoroughly blended and then add the parmesan until completely mixed in.
3. Set aside.

• CHICKEN

1. Heat oil in medium skillet on high.
2. Rinse chicken and pat dry.
3. Add chicken to oil and turn heat down to medium. Cook for 5-7 minutes on each side until browned and cooked through.
4. Remove and set aside to rest for 5 minutes.
5. When cool enough to touch, cut into ½ inch strips.

• SALAD

1. Rinse greens and pat dry.
2. Chop if desired.
3. Place in large mixing bowl.
4. Add chicken strips and dressing.
5. Mix to coat.
6. Garnish with shaved Sonoma cheese and croutons.

 

 

 

MAIN COURSE
GRILLED TILAPIA TACOS

Serves: 6

 

INGREDIENTS

 

 

• TACOS

• 1½ – 2 pounds fresh tilapia
• 2 Tablespoons olive oil
• 2 Roma tomatoes, finely diced
• 1 cup cabbage, shredded
• 12 thin or extra thin corn tortillas
• 1 lime, cut into six wedges
• 1-2 radishes, sliced thinly (optional)
• 1/2 cup cilantro, chopped (optional)
• Salt and pepper to taste

• DRESSING

• 1/2 cup Mexican crema or sour cream (We prefer crema, it’s slightly sweeter/not as sour and a little thinner.)
• 1/3 cup mayonnaise
• 2 Tablespoons lime juice 
• 2 teaspoons adobo sauce 

 

 

INSTRUCTIONS

 

 

• FISH

1. Heat olive oil in large cast iron or other skillet over medium-high heat. 
2. Rinse fish thoroughly and pat dry.
3. Salt and pepper both sides.
4. Place fish in skillet and cook for 3 minutes on each side until just cooked through.
5. Transfer to cutting board and flake into bit sized pieces, or cut into cubes.

• DRESSING

1. Combine all ingredients in small bowl and mix thoroughly.

• TACOS

1. Portion out fish into warm corn tortillas (two tortillas per taco) and top with tomatoes, cabbage, radishes, cilantro and sauce.
2. Serve with lime wedges.

 

 

DESSERT
KEY LIME PIE

 

INGREDIENTS

 

 

• GRAHAM CRACKER CRUST

• 11 ½ rectangular graham crackers = 1 ½ cups graham cracker crumbs
• 1/4 cup granulated sugar
• 5 Tablespoons butter, melted

• KEY LIME FILLING

• 28 oz sweetened condensed milk
• 1/2 cup sour cream
• 14 key limes*
• 3/4 cup key lime* juice (about 10 key limes)
• 4 teaspoons or zest from 4 key limes 
• *key limes are the small Mexican or West Indies limes

• WHIPPED CREAM TOPPING

• 1 cup heavy whipping cream
• 1/2 cup confectioners’ sugar
• 1 teaspoon vanilla extract

 

 

INSTRUCTIONS

 

 

• GRAHAM CRACKER CRUST

1. Preheat oven to 375°F.
2. Mix graham cracker crumbs, sugar and butter in a small bowl. Press the crumb mixture into an 8″ pie pan. Bake for 7 minutes. Cool for at least 30 minutes.

• KEY LIME FILLING

1. Preheat oven to 350°F.
2. In medium mixing bowl, whisk together all key lime filling ingredients. 
3. Pour into prepared graham cracker crust and bake for 10 minutes.
4. Let pie cool slightly before chilling. Chill for at least 3 hours or overnight.

• WHIPPED CREAM TOPPING

1. Beat heavy cream, sugar and vanilla together in a mixer until stiff peaks form. Spread on top of pie with spatula to form peaks, or use dollops to decorate. Top with extra lime zest.