Category: Wine

Ingredients

1 cup quinoa
1 tablespoon butter
2 cups chicken broth
1/2 cup diced green bell pepper
1/2 cup diced red onion
1 cup corn
1 (15 ounce) can black beans, drained
1/4 cup chopped cilantro
1 large tomato, diced
1/2 cup fresh lime juice, or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon adobo seasoning
1/2 cup feta cheese
salt and black pepper to taste

Directions

Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.

Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

Ingredients

3/4 cup orange juice
1/4 cup white wine or white grape juice
2 tablespoons lemon juice
1 tablespoon sugar
1 1/2 cups cubed cantaloupe
1 cup halved green grapes
1 cup halved fresh strawberries
fresh mint

Directions

In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat. Cover and refrigerate for 2-3 hours, stirring occasionally. Garish with mint if desired.

Ingredients

3 cups rotelle pasta
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon dried parsley
2 green bell peppers, chopped
1 red bell pepper, chopped
5 large tomatoes, chopped
1 cup shredded mozzarella cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl, whisk together the olive oil, vinegar, chili powder and parsley. Add the peppers and tomatoes and stir to coat. Add the pasta and mozzarella and toss until evenly coated. Chill until ready to serve.

Ingredients

3 tablespoons olive oil
3 cloves garlic, minced
1 1/2 pounds beef sirloin
1 (16 ounce) can mushrooms, with liquid
1 (8 ounce) can tomato sauce
salt to taste
freshly ground pepper, to taste
3/4 cup red wine

Directions

Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.

Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.