Category: Wine

Ingredients

1 cup non-fat cottage cheese
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
1 tablespoon yellow mustard
1 teaspoon soy sauce
1/4 teaspoon ground turmeric
1 teaspoon vegetarian Worcestershire sauce
2 teaspoons rice wine vinegar
1 (8 ounce) container firm tofu
5 green onions, minced

Directions

In a food processor or blender combine cottage cheese, mayonnaise, yogurt, mustard, soy sauce, turmeric, Worcestershire sauce and vinegar. Process until well blended. Add tofu and pulse a few times, maintaining a bit of texture. Stir in green onions. Refrigerate for at least 3 hours to allow flavors to meld.

Ingredients

4 skinless, boneless chicken breast halves
2 cups small whole fresh mushrooms
1 cup thinly sliced carrots
1 cup Burgundy wine
16 pearl onions, peeled
1 tablespoon bacon bits
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
3/4 teaspoon dried marjoram, crushed
3/4 teaspoon dried thyme, crushed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground black pepper
1 bay leaf
1 1/2 cups cold water
1/8 cup all-purpose flour

Directions

Spray a large non-stick skillet with cooking spray. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.

Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.

Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.

In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.

Ingredients

1/2 cup mayonnaise
1/3 cup pure maple syrup
1/4 cup white wine vinegar
1 teaspoon white sugar
1/2 cup vegetable oil
salt and pepper to taste

3 heads butter lettuce – rinsed, and torn
1/2 cup dried cherries
2 Granny Smith apples, cored and cut into matchsticks
4 ounces goat cheese, crumbled
3 ounces chopped candied pecans

Directions

In the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in the vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside.

In a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.

Ingredients

1 (16 ounce) package farfalle (bow tie) pasta
1 pound mild Italian sausage links
1/3 cup water
1 clove garlic, minced
1/2 large onion, sliced
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 tablespoon Marsala wine
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 pinch dried oregano
1 pinch black pepper

Directions

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

Place whole sausages and 1/3 cup water in a skillet over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice.

Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta.