Category: Wine

Ingredients

2 cups fresh green beans, trimmed and halved
1 cup broccoli florets
1 cup cauliflower florets
1 cup sliced mushrooms
1/2 cup cherry tomatoes
1 (6 ounce) can black olives, drained
1/2 cup red wine vinegar
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon monosodium glutamate (MSG)
1 tablespoon garlic salt
1 tablespoon dried dill weed
1 1/2 cups extra virgin olive oil

Directions

Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.

Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

Ingredients

1 (18.25 ounce) package white cake mix
1 (3 ounce) package blackberry flavored gelatin
4 eggs
1/2 cup vegetable oil
1 cup blackberry wine

Ingredients

1/2 pound spaghetti
4 tablespoons butter, divided
2 shallots, minced
1 cup diced mushrooms
1 cup grape tomatoes, quartered
2 cloves garlic, minced
salt and ground black pepper to taste
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup white wine
2 tablespoons fresh lemon juice
2 cups torn fresh spinach leaves
1/2 cup half-and-half cream
1/4 cup shredded Parmesan cheese

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 12 minutes. Drain; toss with 2 tablespoons of the butter.

Melt the remaining 2 tablespoons butter in a large skillet over medium heat, and cook and stir the shallots and mushrooms until the mushrooms are tender, about 5 minutes. Stir in the grape tomatoes and garlic, season with salt and pepper, and cook and stir until tomatoes are heated through, about 3 minutes. Add the shrimp, and cook until the shrimp just begins to turn pink, stirring occasionally.

Stir in the white wine and lemon juice, reduce the heat to medium-low, and simmer until shrimp are opaque, about 5 minutes. Stir in the spinach; once spinach has wilted, stir in the half-and-half and Parmesan cheese. Simmer until all ingredients are heated through and the sauce is slightly thickened, about 5 minutes. Serve over the cooked spaghetti.

Ingredients

1 pound fresh spinach, torn
2 cups chopped unpeeled Granny Smith apples
3/4 cup fresh bean sprouts
1/2 cup sliced fresh strawberries
1/4 cup crumbled cooked bacon
DRESSING:
3/4 cup vegetable oil
1/3 cup white wine vinegar
1 small onion, grated
1/2 cup sugar
2 teaspoons Worcestershire sauce
2 teaspoons salt

Directions

In a large salad bowl, combine the first five ingredients. In a small bowl, whisk together all dressing ingredients. Just before serving, pour over salad and toss.