Category: Wine

Ingredients

1 1/4 pounds fresh asparagus, cut into 2 inch pieces
1 (4 ounce) jar diced pimientos, drained
1/3 cup sliced green onions
1/2 cup olive or vegetable oil
1/4 cup cider or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme

Directions

In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Ingredients

1/2 pound shredded sharp Cheddar cheese
1/2 cup sour cream
1/4 cup port wine

Directions

Beat the Cheddar cheese, sour cream, and port wine together until smooth; then pack into a crock. Refrigerate until ready to serve.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, sliced into thin strips
2 cloves garlic, minced
1/3 cup soy sauce
1/3 cup honey
1/3 cup red wine vinegar
1 1/2 pounds flank steak, cut into thin strips

Directions

Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.

Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.

Ingredients

12 cherry tomatoes
salt and black pepper to taste
1/4 cup olive oil
1 bay leaf, crumbled
1/4 cup pine nuts
2/3 pound thin green beans, trimmed
1 (5 ounce) package arugula leaves
6 fresh basil leaves, torn into pieces

1 tablespoon red wine vinegar
2 tablespoons whole-grain mustard
2 cloves garlic, minced
1/2 teaspoon honey
1/4 cup olive oil

6 ounces crumbled feta cheese

Directions

Preheat an oven to 225 degrees F (110 degrees C).

Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.

Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.

Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.

Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.

Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.