Ingredients
1 cup red wine
1/2 cup butter
1/4 teaspoon garlic powder
1/4 teaspoon poultry seasoning
1 pinch ground sage
2 tablespoons fresh lemon juice
4 drops hot pepper sauce
Directions
In a small saucepan over medium heat, combine the red wine, butter, garlic powder, poultry seasoning, sage, lemon juice and hot pepper sauce, if desired. Stir all together well and let simmer for about 10 minutes.
Ingredients
1 (8 ounce) package broccoli florets
1 (16 ounce) package uncooked linguine pasta
5 tablespoons olive oil, divided
1/2 teaspoon salt
1 medium onion, chopped
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped sun-dried tomatoes (packed in oil)
3/4 cup dry white wine
1 (15 ounce) can whole peeled tomatoes, drained and chopped
3 cups baby spinach
1 1/2 tablespoons fresh lemon juice
4 ounces feta cheese, crumbled
1/4 cup pine nuts, toasted
Directions
Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven until hot.
Place broccoli florets in a large bowl. Stir in olive oil and salt. Using oven mitts, remove the hot baking sheet from the oven. Pour broccoli florets onto baking sheet and spread out.
Bake in preheated oven about 5 minutes; turn and cook about 5 minutes more. (the florets should be somewhat browned and crunchy.) Remove from oven, and set aside.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in onions, garlic, and red pepper flakes. Cook until onion is soft and translucent. Stir in sun-dried tomatoes.
Turn heat up to medium high. Pour in white wine, and cook about 3 minutes. Stir in chopped tomatoes. Cook about 2 minutes, then stir in spinach, lemon juice, and feta. Turn the heat down to low, and cover until pasta is done.
While the onions are cooking, bring a large pot of lightly salted water to boil. Add linguini, and cook until al dente, about 8 to 10 minutes. Drain, and stir into broccoli mixture. Top with toasted pine nuts.
Ingredients
1/4 cup butter
8 onions, sliced
1 quart vegetable broth
1 1/2 cups white wine
salt and pepper to taste
6 slices baguette
2 cups shredded mozzarella cheese
Directions
Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.
Ingredients
3 tablespoons mayonnaise
1/3 cup red wine vinegar
1/2 cup water
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1 small clove garlic, minced (optional)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper, or to taste
Directions
Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.
