Author: Chef Cloud Wine

Ingredients

2 tablespoons vegetable oil
1 yellow onion, chopped
1 red onion, chopped
2 tablespoons dry white wine
2 leeks, bulb only, sliced into rings
2 eggs, beaten
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill weed
1 tablespoon chopped fresh tarragon
1/2 cup crumbled feta cheese
1 plum tomatoes, thinly sliced
1 cup fine bread crumbs
ground black pepper to taste

Directions

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

Heat the oil in a large skillet. Add the yellow and red onions, and saute over moderate heat for 5 minutes. Stir in the wine, then add the leeks. Saute for another 15 minutes, stirring frequently, or until the onions are golden and the leeks are limp. Remove from heat.

In a mixing bowl, combine the beaten eggs with dill, tarragon, feta cheese, pepper, and 2 tablespoons parsley. Stir in the onion mixture.

Oil a 10 inch tart pan, and line the bottom generously with bread crumbs. Pour in the onion mixture. Ring the outside edge of the pie with tomato slices, and sprinkle the remaining 1 tablespoon parsley in the center. Sprinkle a light layer of bread crumbs over the entire top.

Bake for 40 to 45 minutes, or until the mixture is set and the top is golden. Let stand for 10 minutes, then cut into wedges and serve.

Ingredients

1 pound extra-lean ground turkey breast
1 head iceberg lettuce – rinsed, dried, and chopped
6 green onions, chopped
1 (15 ounce) can kidney beans, drained and rinsed
2 cups shredded Cheddar cheese
1/2 cup diced dill pickles
1/2 cup sliced black olives
2 cups fat-free mayonnaise
1 teaspoon lemon juice
1 teaspoon white wine vinegar
3/4 cup taco sauce
1 (14.5 ounce) package low-fat baked tortilla chips

Directions

Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.

Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.

Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.

Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

Ingredients

2 cups red wine
1/2 cup steak sauce (e.g. A-1)
3 oranges, sliced into rounds
1 bunch green onions, sliced
4 small red chile peppers, seeded and finely chopped
4 large cloves garlic, minced
1 1/2 teaspoons ground ginger
salt and pepper, to taste
3 pounds beef sirloin steak, boneless, cut across the grain into 1/4 inch strips

Directions

Combine the red wine and steak sauce in a large bowl. Stir in the orange slices, green onions, chile peppers, garlic, and ginger. Season with salt and pepper to taste.

Place steak strips in a shallow dish and pour marinade over meat. Cover, and refrigerate 8 hours.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from heat. Soak wooden or bamboo skewers in water for 30 minutes to prevent them from burning.

Remove steak from marinade, and discard; thread meat onto skewers. Arrange skewers on prepared grill, and cook until meat is no longer pink and juices run clear, 7 to 10 minutes.

Ingredients

1 (16 ounce) package linguini pasta
1 pound cooked and peeled shrimp
8 cloves crushed garlic
2 (14.5 ounce) cans diced tomatoes
1 (28 ounce) can crushed tomatoes with garlic
2 teaspoons crushed red pepper flakes
2 fluid ounces red wine (optional)

Directions

Peel and cook shrimp if necessary, and place in a bowl of cold water.

Place tomatoes, crushed garlic, red pepper flakes, and wine in a 3 quart sauce pan. Simmer over low heat for 30 minutes, stirring occasionally.

While sauce is simmering, cook linguini according to package directions. When pasta is almost done, drain shrimp and place in the bottom of a large colander. Drain the pasta over the shrimp. Transfer pasta with shrimp to a large serving bowl, and toss together with some sauce. Serve remaining sauce on the side.