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  • Writer's pictureCora Edwards

Outlier Recommended

Here is a 5-course meal recipe from Bon Appetit that you can serve to friends, along with wine pairing suggestions for each course:

1. Appetizer:

Tomato and Melon Salad with Basil Vinaigrette


- 1/4 cup olive oil

- 2 tablespoons white wine vinegar

- 1 tablespoon Dijon mustard

- 1 garlic clove, finely grated

- 1/2 teaspoon kosher salt

- 1/4 teaspoon freshly ground black pepper

- 2 cups mixed heirloom cherry tomatoes, halved

- 2 cups ripe cantaloupe, cut into bite-size pieces

- 1/2 cup chopped fresh basil


1. Whisk together the olive oil, white wine vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl.

2. In a large bowl, combine the cherry tomatoes and cantaloupe. Drizzle with the dressing and toss to coat.

3. Divide the salad among plates and top with chopped basil.

Wine pairing: A light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, would pair well with this refreshing salad.

2. First Course: Creamy Pea Soup with Crispy Prosciutto


- 4 ounces thinly sliced prosciutto

- 2 tablespoons unsalted butter

- 1 small onion, chopped

- 2 garlic cloves, chopped

- 4 cups low-sodium chicken broth

- 2 cups frozen peas

- 1 cup heavy cream

- 1/4 teaspoon ground nutmeg

- Kosher salt and freshly ground black pepper


1. Preheat the oven to 375°F. Arrange the prosciutto on a baking sheet in a single layer and bake until crisp, about 10-15 minutes. Transfer to a paper towel-lined plate to cool.

2. Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

3. Add the chicken broth and peas and bring to a simmer. Cook until the peas are tender, about 5 minutes.

4. Remove from the heat and puree the soup until smooth using an immersion blender. Stir in the heavy cream and nutmeg and season with salt and pepper to taste.

5. Ladle the soup into bowls and top with the crispy prosciutto.

Wine pairing: A light and crisp white wine, such as a Chardonnay or Chenin Blanc, would complement the delicate flavors of this soup.

3. Second Course: Grilled Shrimp with Lemon and Garlic


- 2 pounds large shrimp, peeled and deveined

- 1/4 cup olive oil

- 1/4 cup fresh lemon juice

- 2 garlic cloves, minced

- 1 tablespoon chopped fresh parsley

- Kosher salt and freshly ground black pepper


1. Preheat a grill to medium-high heat.

2. In a large bowl, whisk together the olive oil, lemon juice, garlic, and parsley. Season with salt and pepper to taste.

3. Add the shrimp to the bowl and toss to coat in the marinade.

4. Grill the shrimp until cooked through and lightly charred, about 2-3 minutes per side.

5. Serve immediately.

Wine pairing: A light and refreshing white

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