Author: Chef Cloud Wine

Ingredients

6 (8 inch) whole wheat tortillas
3 tablespoons olive oil
2 cloves garlic, minced
2 shallots, finely chopped
1/2 pound fresh mushrooms, sliced
1/4 cup dry white wine
1 (15 ounce) can brown lentils
1 (4 ounce) package feta cheese, crumbled
1/4 cup chopped kalamata olives
1/2 cup chopped tomatoes

Directions

Preheat oven to 250 degrees F (120 degrees C). Wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft.

Heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. Pour in the wine, and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils, and cook 2 minutes, just until heated through.

Fill each tortilla with a portion of the lentil mixture, and fold or roll. Top with feta cheese, olives, and tomatoes.

Ingredients

1 (16 ounce) package linguine pasta
8 tablespoons unsalted butter
1 medium white onion, chopped
8 ounces fresh mushrooms, sliced
4 cloves garlic, pressed
1 cup dry white wine
4 (6.5 ounce) cans chopped clams, drained and rinsed with juices reserved
2 tablespoons sour cream
freshly ground black pepper
1/4 cup chopped flat leaf parsley

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.

Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.

Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

Ingredients

2 tablespoons cornstarch
1 1/2 cups reduced sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon grated orange peel
1 teaspoon canola oil
1 pound uncooked medium shrimp, peeled and deveined
1 1/2 teaspoons peeled, minced gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup julienned carrots
2 1/2 cups chopped Chinese or napa cabbage
2 cups fresh pea pods
1/4 cup thinly sliced green onions
Hot cooked rice

Directions

In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange peel; set aside.

In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm.

In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired.

Ingredients

1 (17.5 ounce) package frozen puff pastry, thawed
4 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 cup raw porcini mushrooms
1 cup chopped carrots
1/2 cup chopped celery
1 potato, diced
1 pound beef tenderloin, cubed
1 bay leaf
1 teaspoon dried oregano
1 cup dry Marsala wine
2 tablespoons chopped fresh parsley
1 egg white

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.

Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.

Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.

Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.