Author: Chef Cloud Wine

Ingredients

1 cup cooked garbanzo beans
1 cup cooked black beans
1 cup cooked pinto beans
1 cup cooked corn
1/2 red bell pepper, chopped
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1/4 cup chopped red onion
1 clove garlic, minced
3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and pepper to taste

Directions

In a large bowl, combine the garbanzo beans, black beans, pinto beans, corn, red pepper, chives, parsley, red onion, garlic, olive oil, vinegar and salt and pepper. Mix together well.

For an elegant and delicious presentation, serve this salad with little toasts spread with olive paste and sliced tomatoes.

Ingredients

1 cup plain yogurt
1/2 cup raspberries
1 tablespoon red wine vinegar
2 teaspoons white sugar

Directions

In a blender, combine the yogurt, raspberries, vinegar and sugar. Blend until smooth and refrigerate until chilled.

Ingredients

2 (10.5 ounce) cans chicken broth
1/2 teaspoon minced garlic
1/2 cup frozen cranberry raspberry juice concentrate
1/2 cup white wine
1 (12 ounce) package frozen raspberries, divided
1 tablespoon cornstarch
2 tablespoons cold water
1 cup all-purpose flour
1 teaspoon dried tarragon (optional)
2 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
1/4 cup olive oil

Directions

Combine the chicken broth and garlic in a saucepan over medium-high heat. Bring to a boil, and cook until reduced by 1/2, at least 15 minutes. Stir in the cranberry raspberry concentrate, white wine, and 2/3 of the package of raspberries. Return to a boil, and boil until there is about 1/2 cup of sauce remaining, about 30 minutes. Strain the sauce, and return it to the pan. Mix together the cornstarch and cold water; stir into the sauce. Cook over medium heat until glossy and slightly thickened.

Place the flour and tarragon in a small paper sack. Shake to mix. Place chicken breasts in the bag, and coat completely.

Heat the olive oil in a skillet over medium heat. Add chicken, and cook until no longer pink, and the juices run clear. . Drain off excess oil, and pour the raspberry sauce into the pan. It will boil up, and then settle. Turn the chicken to coat evenly with the sauce. Sprinkle the remaining raspberries into the pan and cook until thawed.

Ingredients

4 tablespoons olive oil, divided
4 large red bell peppers – roasted, peeled and sliced
1 (6 ounce) can tuna packed in olive oil
salt and freshly ground black pepper to taste
2 tablespoons white wine vinegar
4 tablespoons chopped fresh parsley, divided
3 cloves garlic, minced
2 (8 ounce) loaves French baguette
4 hard-cooked eggs, sliced
8 kalamata olives, pitted and halved

Directions

Preheat oven to 375 degrees F (190 degrees C).

Heat 3 tablespoons olive oil in a large skillet over medium high heat. Saute red peppers for 2 to 3 minutes. Stir in tuna, and season with salt and pepper. Add vinegar, 2 tablespoons parsley and garlic. Cook for 2 to 3 minutes, or until vinegar has evaporated. Remove from heat, and set aside.

Slice the bread in half lengthwise, then crosswise into 4 inch pieces. Toast bread in the oven until warm and crisp, but not brown. Place the bread on a serving platter. Top each piece with red pepper tuna mixture. Garnish with sliced egg and a halved olive. Drizzle with remaining olive oil and sprinkle with remaining parsley.