Category: Wine

Ingredients

1 tablespoon red wine vinegar
2 teaspoons Dijon-style mustard
1 large clove garlic, minced
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 tablespoon finely chopped mixed fresh herbs (try parsley, basil, and oregano), plus more for garnish
Salt and freshly ground black pepper
1 (12 ounce) package DOLE(r) Vegetable Medley, blanched for 1 minute
1 cup DOLE(r) Snap Peas
1 red bell pepper, cut into 1/2-inch wide strips
1 small red onion, quartered lengthwise
1 1/2 tablespoons olive oil
1 (8 ounce) package DOLE(r) Field Greens or Mediterranean Salad Blend
1/2 cup crumbled goat cheese (optional)

Directions

Mix vinegar, mustard and garlic in small bowl. Whisk in olive oil and water. Add herbs; season with salt and pepper.

Combine blanched and raw vegetables in bowl. Add olive oil and toss to coat; season with salt and pepper. Cook vegetables in grill pan over medium heat, turning frequently, until slightly charred and just tender, about 5 to 7 minutes.

Place salad blend in large bowl; add half the dressing and gently toss to coat. Arrange salad on serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.

Ingredients

8 ounces blue cheese, crumbled
1 red onion, halved and thinly sliced
1/3 cup olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, chopped
1/2 teaspoon mustard powder
1/4 teaspoon black pepper
1 (1 pound) loaf cocktail rye bread

Directions

In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.

Ingredients

3/4 pound ground beef
1 (1 ounce) package dry onion soup mix
1 cup minced red onion
1 1/2 teaspoons Worcestershire sauce
2 teaspoons garlic, minced
1 tablespoon Dijon mustard
2 ounces fontina cheese, cubed
3/4 cup bacon bits
1 tablespoon olive oil
1 cup minced red onion
6 ounces button mushrooms, sliced
1 teaspoon minced garlic
1 (14 ounce) can low-sodium beef broth
1 cup full-bodied red wine, such as Zinfandel
1 (4 ounce) container crumbled Gorgonzola cheese
2 Kaiser rolls, split

Directions

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Mix together the ground beef, onion soup mix, 1 cup minced red onion, Worcestershire sauce, garlic, and Dijon mustard with your hands. Shape the mixture into 4 patties of equal size. Place about half of the fontina cheese and bacon bits in the center of 2 of the patties; top with the other 2 patties and press edges of the patties to seal the cheese and bacon inside.

Heat the olive oil in a large skillet over medium-high heat. Cook 1 cup red onion in the hot oil until translucent, about 5 minutes. Add the mushrooms and garlic to the onions; cook and stir until the mushrooms are softened, about 5 minutes. Pour the beef broth and Zinfandel into the skillet and bring to a simmer; allow to cook until the liquid reduces by about half.

Cook burgers on the preheated grill to your desired degree of doneness, 7 to 10 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top the burgers with equal amounts of the Gorgonzola cheese; cook until the Gorgonzola begins to melt, about 1 minute more. Place the burgers on the Kaiser rolls and top with the Zinfandel reduction sauce to serve.

Ingredients

3 tablespoons olive oil, divided
3 tablespoons minced garlic
1 cup red wine vinegar
4 goose breasts
1 1/4 cups milk
1/2 cup chopped onion
1/4 cup chopped carrot
1 cup sliced fresh mushrooms
salt and pepper to taste
1/4 cup all-purpose flour
1 tablespoon dried rosemary
2 cups uncooked white rice

Directions

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add garlic and saute for 5 minutes. Remove from heat and stir the garlic mixture into the red wine vinegar. Place the goose breasts into a shallow glass dish and cover with the vinegar mixture. Cover and refrigerate for at least 4 hours.

In a medium saucepan over medium heat, combine the milk, onion and carrot. Gradually bring to a boil, stirring frequently. Season with pepper to taste. As soon as the mixture comes to a boil, remove from heat, cover and set aside.

Preheat oven to 350 degrees F (175 degrees C). Place goose breasts and marinade into a baking dish and cover with foil.

Roast for 25 to 30 minutes in the preheated oven. Cook white rice according to package directions. Heat two tablespoons of oil in a small saucepan over medium-low heat. Add mushrooms and saute for 5 minutes. Whisk in the flour, stirring for 2 minutes, then gradually whisk in the milk mixture. Season with rosemary, salt and pepper. Bring to a boil, stirring constantly, then reduce heat to low and simmer for 3 minutes.

Make a bed of cooked white rice on a serving platter. Lay the goose breasts on top and pour the sauce over all.