Author: Chef Cloud Wine

Ingredients

2 pounds small red new potatoes, rinsed, dried and halved
2 tablespoons olive oil
1 1/4 teaspoons herbes de Provence (mixed dried French herbs) or dried thyme leaves
Salt and freshly ground black pepper
1/2 cup pitted and coarsely chopped Kalamata olives
1/2 small red onion, cut into thin slivers
2 tablespoons chopped fresh parsley
1 1/2 tablespoons malt vinegar or rice wine vinegar
1 tablespoon mayonnaise
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil

Directions

Toss potatoes in oil with herbs, a generous sprinkling of salt and a few grinds of pepper. Place potatoes, cut side down, in a single layer on a lipped cookie sheet. Set pan on lowest rack of cold oven; heat oven to 450 degrees. Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.

Transfer potatoes to a large bowl; add olives, onion and parsley.

Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup. Slowly whisk in oil, first in droplets, then in a slow, steady stream. Pour dressing over warm salad; toss to coat. Serve at room temperature for best flavor.

Ingredients

1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
3 tablespoons lemon juice or rice wine vinegar
1 large garlic clove, minced
Salt and freshly ground black pepper

Directions

Mix all ingredients until well-blended.

Ingredients

8 skinless, boneless chicken breasts
salt to taste
2 tablespoons vegetable oil
4 cloves garlic, crushed
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
4 tomatoes, peeled and quartered
20 pimento-stuffed green olives
1 1/4 cups dry white wine
1 1/4 cups chicken broth

Directions

Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.

Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

Ingredients

2 1/2 tablespoons vegetable oil
1 fresh green onions, chopped
1 carrot, chopped
1 parsnip, sliced
1 stalk celery, chopped
1 potato, cubed
1 leek, chopped
1 cup dry lentils, rinsed
1 (14.5 ounce) can diced tomatoes
3 cups vegetable broth
2 bay leaves
1 dash soy sauce
1 dash Worcestershire sauce
1/2 cup red wine

Directions

In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.

Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.