Category: Wine

Ingredients

1 pound elk breakfast sausage
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 onion, chopped
2 cups cubed butternut squash
2 beets, sliced into rounds
4 red potatoes, diced
4 carrots, chopped
1/2 medium head green cabbage, chopped
1 teaspoon hot pepper sauce (such as Tabasco(r)), or to taste
2 teaspoons dried dill weed
2 teaspoons dried rubbed sage
2 teaspoons dried thyme leaves
salt and black pepper to taste
2 quarts chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup red wine vinegar

Directions

Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.

Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.

Ingredients

6 medium beets
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
salt to taste

Directions

Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker). Remove the skins by running cold water over the boiled beets, and then slipping of their skins. Slice the beets and toss with the olive oil, vinegar, garlic, and salt.

Ingredients

6 bulbs garlic
4 cups white wine vinegar
1/4 cup white sugar
1 teaspoon whole black peppercorns
4 whole cloves
1 bay leaf
2 dried red chile peppers
1 1/2 tablespoons lemon zest

Directions

Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.

In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.

Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
1 medium tomato, chopped
1 medium ripe avocado, peeled and cubed
1/2 cup chopped onion
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
Tortilla chips

Directions

In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired.