Author: Chef Cloud Wine

Ingredients

2 cups fresh blueberries
1 medium red apple, diced
1 large navel orange, peeled, sectioned and chopped
1/2 cup finely chopped sweet onion
1 tablespoon minced fresh cilantro
1/4 cup red wine vinegar
3 tablespoons unsweetened apple juice
2 tablespoons sugar
2 tablespoons olive oil
1/4 teaspoon salt
1 (5 ounce) package spring mix salad greens
1/2 cup crumbled blue cheese

Directions

In a large bowl, combine the blueberries, apple, orange, onion and cilantro. In a small bowl, whisk the vinegar, apple juice, sugar, oil and salt; drizzle over fruit mixture and toss to coat. Let stand for 10 minutes.

Divide salad greens among six serving plates. Using a slotted spoon, arrange blueberry salsa over greens. Drizzle with dressing left in bowl. Sprinkle with blue cheese.

Ingredients

2 teaspoons canola oil, divided
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 (1/2 pound) turkey breast tenderloin, cut into 1/2 inch slices
1 cup fresh cauliflowerets
1/2 medium red bell pepper, chopped
3 green onions, sliced
1 fresh pineapple
2 cups chopped fresh spinach
2 tablespoons apricot nectar
1 tablespoon white wine vinegar
1/4 teaspoon pepper

Directions

In a large nonstick skillet, heat 1 teaspoon oil, ginger and garlic. Add turkey; stir-fry for 8-10 minutes or until no longer pink. Remove turkey and keep warm. Add remaining oil to the skillet; stir-fry cauliflower for 3 minutes. Add red pepper and onions; stir-fry 1 minute longer.

Cut pineapple in half and remove fruit, leaving 1-in. shells; set shells aside for serving. Cut fruit into cubes; set aside 1-1/2 cups (refrigerate remaining pineapple for another use). In a large bowl, combine the turkey, vegetables, spinach and reserved pineapple. In a small bowl, whisk the apricot nectar, vinegar and pepper; add to turkey salad and toss to coat. Serve in pineapple shells.

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon chicken bouillon granules
2 tablespoons finely chopped onion
1 1/2 cups half-and-half cream
1/2 pound medium shrimp – peeled and deveined
1/2 pound pre-cooked crab meat
1/2 cup white wine

Directions

In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.

Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

Ingredients

6 cups chicken stock
1/4 cup butter
8 tablespoons all-purpose flour
12 ounces Brie cheese
3/8 cup white wine
2 ounces julienned carrots
1/4 cup chopped celery
2 ounces fresh mushrooms, sliced
1/4 cup heavy whipping cream
salt and pepper to taste

Directions

Melt butter in sauce pan over low heat. Add flour and mix well, cooking until it just starts to turn golden.

Add stock and whip vigorously, bring to boil and reduce to simmer. Skim the butter and flour and other impurities that rise to the top and continue to simmer until the veloute is reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.

Strain through fine sieve.

Return veloute to sauce pan over low heat and add brie cheese, cook slowly, stirring occasionally, until the cheese has melted. Add wine and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup to taste with salt and pepper. Garnish with fresh chives or scallion.