Category: Wine

Ingredients

2 tablespoons olive oil
1/2 apple, cut into chunks
1 stalk celery, cut into chunks
1/2 green bell pepper, cut into chunks
1/3 onion, cut into bite-size pieces
3/4 pound chicken tenderloins, cut into chunks
1 tablespoon gochujang (Korean hot pepper paste)
1/4 cup dry white wine
1 pinch lemon pepper
2 tablespoons white sugar
1 tablespoon minced garlic
1 pinch ground black pepper

Directions

Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

Ingredients

1/2 cup chopped green onions
1 tablespoon vegetable oil
1/4 teaspoon ground ginger
1 teaspoon cornstarch
2 tablespoons water
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon white wine vinegar
1/8 teaspoon cayenne pepper
4 (6 ounce) fillets catfish

Directions

In a 2-cup microwave-safe bowl, combine the onions, oil and ginger. Microwave, uncovered, on high for 1-1/2 minutes or until onions are tender.

In small bowl, combine the cornstarch and water until smooth. Stir in the broth, soy sauce, vinegar and cayenne. Stir into onion mixture. Microwave, uncovered, at 70% power for 2-3 minutes, stirring after each minute, until sauce comes to a boil.

Place catfish in a microwave-safe 3-qt. dish; pour sauce over the fish. Cover and microwave on high for 5-6 minutes or until fish flakes easily with a fork.

Ingredients

8 ounces spaghetti
1 tablespoon olive oil
1 (12 ounce) package frozen burger-style crumbles
1 onion, chopped
1 tablespoon minced garlic
1 cup tomato sauce
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
1 cup kidney beans, drained and rinsed
1 cup shredded Cheddar cheese (optional)

Directions

Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.

Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.

While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.

Stir beans into the chili and mix lightly.

Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.

Ingredients

1/2 pound fresh spinach — cleaned, stemmed, and dried
2 large stalks of rhubarb, cut diagonally into thin slices
water to cover
1/4 cup white sugar
2 tablespoons sweet red wine vinegar
6 tablespoons olive oil

Directions

Arrange the spinach leaves on a platter.

Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.

Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.