Category: Wine

Ingredients

1 (14 ounce) can artichoke hearts, drained and quartered
1 large cucumber, peeled, halved lengthwise, sliced crosswise
2 medium tomatoes, cut into wedges
1 yellow bell pepper, sliced into thin strips
1 small sweet onion, halved and sliced
1 (3.25 ounce) can ripe black olives (can substitute kalmata olives for more intense flavor)
5 tablespoons CRISCO(r) Oil
2 1/2 tablespoons white wine vinegar
1 1/2 teaspoons dried oregano
1 teaspoon grated lemon peel
1/2 cup crumbled feta cheese
6 cups assorted salad greens, washed, dried and chopped or torn

Directions

Place artichokes, cucumber, tomatoes, bell pepper, onion and olives in a large serving bowl.

Whisk CRISCO(r) oil, vinegar, oregano and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper.

Pour dressing evenly over vegetables and let marinate for about 30 minutes.

Add salad greens, toss to coat and sprinkle with feta cheese. Serve.

Ingredients

1 (12 ounce) package linguini pasta
3 (8 ounce) cans minced clams, with juice
1/4 cup olive oil
1 clove garlic, minced
3/4 cup chopped parsley
2 tablespoons white wine
1 teaspoon dried basil
1/2 teaspoon salt

Directions

In a large pot with boiling salted water cook linguini pasta until al dente. Drain.

In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.

Toss cooked and drained linguini pasta with the clam sauce and serve warm.

Ingredients

3 tablespoons olive oil
1 1/2 pounds beef chuck, cut into 1-inch cubes
1 1/2 pounds pork shoulder, cut into 1-inch chunks
1 green bell pepper, seeded and chopped
1 clove garlic, minced
2 (14.4 ounce) cans whole peeled tomatoes
1 (7 ounce) can chopped green chilies
1/3 cup chopped fresh parsley
1/2 teaspoon white sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 cup dry red wine
salt to taste

Directions

Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.

Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.

Ingredients

1/4 cup lime juice
1/4 cup lemon juice
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper
2 pounds jumbo shrimp, peeled and deveined

Directions

Combine lime juice, lemon juice, olive oil, and vinegar in a large bowl. Add cilantro, parsley, basil, salt, pepper, garlic, and crushed red pepper; mix thoroughly.

Add shrimp and toss to coat. Cover and refrigerate for 1 to 2 hours, tossing occasionally.

Preheat grill for medium-high heat.

Place shrimp in a grill basket. Grill shrimp until pink on the outside and opaque in the center, 5 to 6 minutes. Stirring regularly during cooking.