Category: Wine

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
4 cups diced tomatoes
1 cup dry white wine
2 tablespoons butter
salt and black pepper to taste

1 (16 ounce) package linguine pasta

1 pound peeled and deveined medium shrimp
1 teaspoon Cajun seasoning
2 tablespoons olive oil

Directions

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.

Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

Ingredients

1/4 cup soy sauce
3 tablespoons Asian sesame oil
2 tablespoons olive oil
2 tablespoons rice wine vinegar
2 tablespoons creamy peanut butter
1/8 teaspoon cayenne pepper
1 tablespoon freshly grated ginger
1 tablespoon grated fresh garlic
1 serrano chile peppers, minced

1 cup spelt kernels
6 cups water
1/2 teaspoon kosher salt

1 quart water
1/2 teaspoon salt
1 onion, peeled and cut into chunks
4 skinless, boneless chicken breast halves

1 red bell pepper, sliced
1 bunch green onions, thinly sliced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped cilantro
3 carrot, thinly sliced
2 cups thinly sliced red cabbage

Directions

Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.

Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.

While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.

Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.

Ingredients

1 cup boiling water
2/3 ounce dried shiitake mushrooms
3 tablespoons butter
2 shallots, finely chopped
1 (500 gram) package Bonaparte cheese, chilled
2 tablespoons cornstarch
1 cup apple cider or light white wine
2 teaspoons garlic, minced
1 pinch white sugar (optional)

Directions

In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.

In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil.

In a bowl, toss the Bonaparte cheese with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.

Heat the mixture to just below boiling. It should be nice and smooth but not too thick. Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness.

Serve in a fondue pot with the bread and vegetables for dipping.

Ingredients

3/4 cup Hellmann’s(r) or Best Foods(r) Real Mayonnaise
2 tablespoons red wine vinegar
1/4 cup crumbled blue cheese
1 large ripe plum tomato, halved, seeded and finely chopped
4 slices bacon, crisp-cooked and crumbled
1 small head iceberg lettuce, cored and quartered

Directions

Whisk Hellmann’s(r) or Best Foods(r) Real Mayonnaise with vinegar in small bowl with wire whisk. Gently fold in blue cheese, tomato and bacon. Season, if desired, with salt and pepper.

Drizzle dressing over quartered lettuce.