Here at dough, climate health and sustainability are critical to the Earth Day conversations we want to facilitate, and through our partnership with the James Beard Foundation, we support their actions to help establish a more sustainable food system through education, advocacy, and thought leadership. Through the mantra good food for good, the organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone.
Earth Day was founded in 1970 as a day of education about environmental issues. That makes this April 22nd, the 51st Earth Day. What began in the United States is now a global celebration that’s sometimes extended into Earth Week, a full seven days of events focused on green living and the need to keep our land healthy.
A few ways that we will be celebrating Earth Day conversations this year:
- Shopping at a local farmers market. Supporting our local farmers is a delicious way to give back to the stewards of the land around us.
- Dining out at one of the restaurants across the country participating in the James Beard Foundation’s Smart Catch program.
- Volunteering for a coastal cleanup day. A healthy ocean is crucial to a healthy ecosystem
- Celebrating women like Adrienne Uboldi, Vineyard and Sustainability Manager at our parent company Distinguished Vineyards & Wine Partners. Her sustainability-centered vineyard management approach is invaluable to the health of our employees, land and fruit.
- Planting our summer gardens. Here in California, it is time to get our tomatoes in!
- Taking a walk–whether it is around your neighborhood or at a state or national park, Earth Day is a perfect time to celebrate natural beauty.
Of course, we celebrate Earth Day everyday because healthy soil is essential for the grapes we grow and all of the food that we enjoy.
Inspired by our winemaker’s favorite pairing of shrimp tostadas and Sauvignon Blanc, we’re sharing the recipe as not only one of our favorite wine pairings, but also as a way to highlight the Smart Catch program. Shrimp on Earth Day? Indeed, but be sure to follow the buying guidance from the Monterey Bay Aquarium Seafood Watch here.
To make this recipe with Tostadas instead (though both pairings with tacos are delicious), see the note in the recipe below!
Shrimp Tacos with Mango Relish & Avocado Cream
Serves: 4
Cook time: About 30 minutes
Ingredients:
The Mango Relish
2 ripe, but firm, mangoes (about 12 ounces each), peeled and diced
2 tablespoons finely diced red onion
1 clove garlic, minced
½ jalapeño, stem and seeds removed, minced
1 tablespoon chopped cilantro
1 tablespoon olive oil
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper, to taste
The Avocado Cream
1 ripe avocado, halved and pitted
½ cup plain Greek-style yogurt
3 tablespoons lemon juice
½ teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
To Finish & Serve
1 pound medium shrimp (31/40 count), peeled and deveined
Kosher salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 garlic clove, sliced
Warm flour or corn tortillas, for serving
Lemon wedges, for serving
Instructions:
To make the mango relish: In a medium bowl, gently toss the mango, red onion, garlic, jalapeño, and cilantro with 1 tablespoon olive oil and 1 tablespoon lemon juice. Season to taste with salt and pepper. Set aside until ready to serve.
Make the avocado cream: Place the avocado, yogurt, lemon juice, and cumin in the bowl of a food processor or blender. Blitz until smooth and creamy; season to taste with salt and pepper. Transfer to a bowl, and set aside until ready to serve.
To finish & serve: Season the shrimp generously with salt and pepper. Heat a large skillet over medium-high heat, and add the olive oil. When the oil is hot and shimmering, add the shrimp and garlic. Sauté the shrimp until they’re pink and just firm, about 3 minutes.
*To make with tostadas: preheat your oven to 400°. Coat both sides of your soft taco shells (we like corn for this) with oil (sprayed or brushed), sprinkle with salt, and toast on a baking sheet for 5 mins each side. Keep an eye on the shells so they don’t burn!
To assemble: spoon a dollop of the avocado cream onto each warm tortilla or tostada, and top with the shrimp. Garnish with spoonfuls of the mango relish, and serve warm with wedges of lemon.
Enjoy with your Earth Day conversations!
The Wines
Our 2019 North Coast Sauvignon Blanc was blended with the James Beard Foundation’s Smart Catch program in mind. The bright acidity makes it the perfect to pair with sustainable seafood. May we recommend sustainably caught fish tacos?
Our 2019 Oregon Pinot Noir is our call to conversation: “Cherish this smooth and bright Pinot Noir as we do our food and natural resources, by leaving nothing to waste.”
Much like their sisters available at our retail partners and restaurants, the Sauvignon Blanc and Russian River Pinot Noir found in our wine sets also have food waste and sustainable seafood in mind.
For our 2019 Napa Valley Sauvignon Blanc, winemaker Heidi Bridenhagen suggests enjoying this wine with a wild caught Shrimp Tostada. It’s best to source your seafood from diverse, traceable, sustainable suppliers, like those accredited in the Smart Catch Program of the James Beard Foundation. Find this wine online, available in our wine sets.
Our 2019 Russian River Pinot Noir is ruby red and full of aromas of red fruit, plum and raspberry with a hint of oak and spice. We encourage drinkers to not waste a drop of this wine, or our precious food resources. This Pinot, and many others, are available directly to you, online.
Explore our wines:
2019 North Coast Sauvignon Blanc
2019 Napa Valley Sauvignon Blanc
2019 Oregon Pinot Noir
2019 Russian River Pinot Noir