Frind Estate Winery
Take a drive down Boucherie Road in West Kelowna and turn towards the Okanagan Lake to find this jewel! Frind Estate Winery.
Life is an incredible adventure
Light Bodied Whites
Shrimp and Guacamole Dip
Whether making Shrimp and Guacamole for 1 or a group this is a beautiful summer appetizer or meal. Serve with tortilla chips.
Creamy Seafood Pasta
Scallops or lobster work equally well in this very simple pasta dish. Lemon zest flavours the creamy sauce and balances the sweet scallops or lobster.
Enchiladas Verde
Verde or Green Sauce is made from a base of roasted tomatillos, onions, Serrano chilis and then blended with seasonings. A “sauce” is cooked, and a “salsa” is generally raw. It’s hard to beat premade Verde Enchilada Sauce to make this a quick meal.
Asian Meatball Soup
WE often have various types of meatballs in the freezer, along with Stock – Chicken or Turkey. This meal is ready in minutes if you defrost Asian Meatballs earlier in the day. Home made Stock makes all the difference.
Asian Style Meatballs with Dipping Sauces
These meatballs are very versatile, similar tasting to a dumpling. We use them as part of an appetizer tray with dipping sauces or add them to a bowl of soup, Rice Noodles, Vermicelli, or over rice with steamed vegetables.
Sesame Crusted Fish
Any subtle flavoured fish will be perfect with the sesame seeds. Sesame seeds are one of the oldest cultivated crops, withstanding drought conditions while still maintaining a high fat content and nutty flavour. We serve with Sautéed Bok Choy and Oyster Sauce.
Belgian Endive Salad
Belgian Endive is a bit of an acquired taste. A little bitter, it is especially used in French inspired salads, for crudities, and braised or grilled. Use any nuts or seeds you have on hand or prefer.
Turkey Burgers Stuffed with Cheese
A great change from the usual beef burger! Perfect on a hot day with a chilled dry Sparkling wine.
Red Wine Vinaigrette
Although using oil and vinegar to dress vegetables is as old as Ancient Greece and Rome, it became popular as a French dressing by the 1700’s.