SPRING Recipes and March Wine Pairings

The first day of spring and Easter are both in March this year, so it's time to start cooking with the flavours of the new season. This month we will also be sending out our spring wine club shipment. We have collected a few delicious and locally-sourced recipes that pair wonderfully with these wines. We had Easter or just a beautiful spring evening in mind when selecting the wines and decided to create a fabulous 3-course dinner menu. 

To commence, we have paired our Estate Pinot Gris with Pea and Ricotta Crostini. This is a special release of our new 2014 Pinot Gris and therefore this shipment is the only time it will be available outside the LCBO. For the main course, we stuck to a classic pairing of Gamay and Rack of Lamb with Mediterranean Tapenade. To complete the meal, try our Select Chardonnay with Spiced Pear Yogurt Cake. The wine has distinct pear flavours that harmonize well with the spiced pear cake. This dessert isn't cloyingly sweet, which we think is much needed after eating all of those the chocolate eggs!

If you're not a wine club member, there is still time to join! Sign up online this March and we'll make sure you receive the March shipment. If you are hesitant to commit to the club for a year, we're offering a "Taste of The Club" package this month. We will ship you the same bottles as the wine clubs members for just this month so you can "taste" and decide whether the club is for you. Continue reading to find more about this exclusive March offer. 


Pea and Ricotta Crostini with The Grange's Estate Pinot Gris

Preparation time: 10 minute(s)  Number of servings (yield): 12


  • 2 cups Ontario peas, blanched
  • 1 cup Ontario ricotta (try Quality Cheese‘s award-winning option)
  • 1 loaf of your favourite Ontario bread
  • handful of Ontario basil, roughly chopped
  • handful of Ontario mint, roughly chopped
  • 1 tbsp Ontario honey (I used Sunderland Hives‘ wildflower raw honey)
  • 2 tbsp olive oil
  • salt and pepper, to taste


  1. Heat grill to 400F or set oven to broil.
  2. Make crostini. Slice bread into 1/2″ thick rounds. Drizzle with olive oil and toast, making sure not to burn the crostini. Set aside.
  3. Combine peas, ricotta and herbs in food processor. Blitz for 30 seconds until mixture becomes creamy and smooth.
  4. To assemble, place pea mixture on crostini. Top with chopped basil, salt and pepper. Drizzle with honey and serve.

For more fabulous, locally-sourced recipes like this one, visit Ontario Culinary

Rack of Lamb with MEDITERRANEAN tapenade With The Grange's SElect Gamay

Preparation Time: 15 minutes  Cooking Time: 53 minutes  Servings: 4


  • 2 tbsp (25 mL) olive oil
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) finely chopped fresh rosemary or 1 tsp (5 mL) dried
  • 1 clove garlic, minced
  • 2 racks Ontario Lamb (6 to 8 ribs each), trimmed


  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced
  • 1/2 cup (125 mL) chopped Ontario Greenhouse Tomatoes
  • 1/4 cup (50 mL) chopped Ontario Roasted Red Peppers
  • 1/4 cup (50 m L) chopped olives
  • 2 tbsp (25 mL) chopped capers


  1. In small saucepan, heat oil over medium-high heat; sauté garlic, tomatoes and red peppers until softened, about 5 minutes. Add olives and capers; cook for 3 minutes to blend flavours. (Tapenade can be refrigerated in airtight container for up to 3 days; rewarm to serve.)
  2. In large bowl, combine oil, mustard, rosemary and garlic; rub over meaty parts of lamb. Reserve any remaining oil mixture.
  3. In large heavy-bottomed skillet, brown each lamb rack on all sides over high heat, about 1 minute each side. Place in shallow roasting pan; top with any remaining oil mixture. Cover exposed bones with foil to prevent burning.
  4. Roast in 450°F (230°C) oven for 20 minutes. Reduce heat to 325°F (160°C); roast for 10 to 15 minutes for medium-rare or until desired doneness. Cut racks into 3 or 4 ribs serving per person. Serve with tapenade.

Don't eat meat? We've got you covered too! We recommend trying out this delicious Easter recipe for Honey Roasted Carrot Ravioli as a vegetarian substitution. Continue reading to view the recipe. 

For more great recipes like the one above, visit Foodland Ontario

Spiced Pear Yogurt Cake with The grange's Select Chardonnay

Preparation time: 10 minute(s)   Cooking time: 45 minute(s)   Number of servings (yield): 12


  • 1/2 cup plus 1 tbsp Ontario butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large, ripe Ontario pears, peeled and diced
  • 1 1/2 cup Ontario flour
  • 2 Ontario eggs
  • 1 cup Ontario yogurt
  • 1/2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon


  1. Preheat oven to 350F and butter 8×8″ baking pan.
  2. Cream together 1/2 cup butter, granulated sugar and 1/4 cup brown sugar.
  3. Add eggs, one at a time and vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder and salt.
  5. Incorporate yogurt and flour mixture to the batter, alternating with a third of each mixture at a time.
  6. Add in diced pears.
  7. In small bowl, combine remaining tablespoon of butter, 1/4 cup of brown sugar and spices. Time to get your hands dirty – use your fingers to mix ingredients together and create a crumble.
  8. Spoon half of the batter into the baking pan. Evenly distribute the crumble and spoon the remaining batter over the top.
  9. Bake for 40-45 minutes, until an inserted toothpick comes out clean.

For more great dessert recipes, visit Ontario Culinary