Category: Wine

Ingredients

4 beef tenderloin steaks, 1 inch thick
2 teaspoons crushed seasoned pepper or ground black pepper
vegetable cooking spray
3 tablespoons chopped shallots
1 cup Swanson(r) Beef Broth (regular, Lower Sodium or Certified Organic)
1/2 cup Burgundy wine or other dry red wine
2 tablespoons Dijon-style mustard
1 tablespoon butter
Chopped fresh parsley (optional)

Directions

Season steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 minute. Add steaks and cook until desired doneness, turning once. Remove and keep warm.

Add shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 minutes or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley.

Ingredients

1 cup uncooked brown rice
1 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon olive oil
1 1/2 cups frozen corn
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can Mexican stewed tomatoes
2 tablespoons red wine vinegar or cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Cook rice according to package directions. Meanwhile, in a nonstick skillet, saute the onion, sweet peppers and garlic in oil until tender. Add the corn. Reduce heat to medium; cook and stir for 5 minutes or until corn is tender. Add the black beans, tomatoes, vinegar, salt and pepper. Cook and stir for 5 minutes or until heated through. Serve over the brown rice.

Ingredients

2 small yellow summer squash, julienned
2 small zucchini, julienned
1 small sweet red pepper, julienned
1/3 cup sliced onion
3 tablespoons vegetable oil
2 tablespoons cider or white wine vinegar
1 tablespoon mayonnaise
1 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon pepper

Directions

In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon.

Ingredients

1 (16 ounce) package al fresco(r) All Natural Sweet Italian Chicken Sausage
1 1/2 tablespoons extra virgin olive oil
5 cloves garlic
1/2 cup white wine
3 (14 ounce) cans low fat, low sodium chicken broth
18 ounces refrigerated cheese tortellini
1 1/4 cups fresh red tomatoes, chopped
6 ounces baby spinach leaves
1 tablespoon unsalted butter

Directions

Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and internal heat is 165 degrees. Remove from pan and slice into small pieces and set aside.

Meanwhile, finely mince the garlic cloves.

Heat remaining oil in pan, add garlic and saute for 30 seconds, stir in wine and broth and bring to a boil. Cook for about 2 minutes then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes.

Return sauteed sausage pieces to the soup, cook for an additional 5 minutes add the butter and serve when butter is melted.