Category: Wine

Ingredients

4 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch white sugar
1 teaspoon chopped fresh parsley
1 teaspoon fresh lemon juice
2 cloves garlic, chopped
1 avocados – peeled, pitted, and cubed
4 cups mixed salad greens
1/2 cup sliced almonds
2 ounces feta cheese, crumbled

Directions

In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.

Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.

Ingredients

10 cups water
6 ounces uncooked small pasta shells
3 cups broccoli florets
3 garlic cloves, minced
2 tablespoons olive or canola oil
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
2/3 cup white wine or vegetable broth
1/8 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup fat-free evaporated milk
1/2 cup shredded Parmesan cheese, divided

Directions

In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine or broth and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.

Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese.

Ingredients

1/2 pound bulk Italian sausage
1 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
1/4 cup port wine
8 ounces coarse-textured white bread
3/4 cup chicken broth
1 egg, beaten
3/4 cup dried cranberries
1 medium tart apple, cut into 1/2-inch cubes
2 tablespoons golden raisins
2 tablespoons chopped dried apricots
2 tablespoons minced fresh parsley
3 teaspoons minced fresh rosemary
3/4 teaspoon salt
3/4 teaspoon pepper

Directions

Crumble sausage into a small skillet; cook over medium heat until no longer pink. Drain and set aside. In the same skillet, saute onion and celery in butter until tender. Add wine; simmer for 2 minutes.

Cut crusts from the bread if desired; tear bread into small pieces. Place in a bowl; add the sausage, onion mixture and remaining ingredients. Mix lightly. Transfer to a greased shallow 1-1/2-qt. baking dish.

Cover and bake at 325 degrees F for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Ingredients

1 cup sliced green onions
1 cup sliced celery
1 cup diced green pepper
1 cup sliced stuffed green olives
1/3 cup vegetable oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt and pepper to taste
6 cups shredded lettuce
2 cups shredded Swiss cheese

Directions

In a small bowl, combine onions, celery, green pepper and olives. In another bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour over vegetables and refrigerate several hours or overnight. Just before serving, place lettuce in a large salad bowl; add the cheese and dressing with vegetables. Toss lightly.