Category: Wine

Ingredients

1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 carrots
1 1/2 cups broccoli florets, lightly steamed or blanched
4 cups uncooked rotini pasta

Directions

Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.

Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.

While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.

Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

Ingredients

1 (16 ounce) package dry rainbow radiatore pasta
4 green onions, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
2/3 cup white sugar
1/2 cup vegetable oil
1/3 cup ketchup
1/4 cup white wine vinegar
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground black pepper

Directions

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a large bowl, mix together the pasta, onions, bell pepper and celery.

In a glass jar, combine the sugar, oil, ketchup, vinegar, salt, paprika and pepper. Shake well to mix. Pour dressing over salad, toss to coat evenly.

Ingredients

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
1/2 cup white wine
salt and pepper to taste

Directions

In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.

Add meat to the pot, and brown evenly.

Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

Ingredients

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
1/3 cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Directions

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

Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.

Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.