Category: Wine

Ingredients

1 pound ground turkey
1/3 cup goat cheese
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1 clove garlic, minced
1/2 cup panko bread crumbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon hot chili flakes (optional)
1/4 cup all-purpose flour
1/4 cup olive oil
1/2 cup white wine
16 mini dinner rolls, split

Directions

Mix the ground turkey, goat cheese, sun-dried tomatoes, garlic, panko bread crumbs, salt, pepper, and hot chili flakes together in a large bowl with your hands until evenly mixed. Form the mixture into patties about 3-inches in diameter. Dust each patty lightly with flour on each side. This will allow patties to brown nicely in oil.

Heat the olive oil in a large skillet over medium-high heat; cook the patties in the hot oil until browned, 2 to 3 minutes per side. Pour the white wine over the patties, place a cover over the skillet, and continue cooking until the sliders are no longer pink inside and the juices run clear, about 5 minutes. Remove the sliders to a plate lined with paper towels to drain. Serve on the mini dinner rolls.

Ingredients

1 head fresh broccoli, chopped
2 cups seedless grapes
1 onion, finely diced
12 slices turkey bacon
1 cup sunflower seeds
1/4 cup white sugar
1/2 cup mayonnaise
1 tablespoon white wine vinegar

Directions

Place turkey bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Prepare dressing by whisking together the sugar, salad dressing or mayonnaise and vinegar. Pour over broccoli, grapes, onion, turkey bacon and sunflower seeds. Toss until well coated, refrigerate until chilled and serve.

Ingredients

1 pound blue cheese
1/2 cup unsalted butter, softened
1/3 cup port wine
1 1/2 cups chopped walnuts

Directions

In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock. Chill.

Ingredients

1 (16 ounce) package linguine pasta
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 1/2 cups milk
2 tablespoons white wine
1/2 teaspoon chopped fresh parsley
1/4 teaspoon pepper
1/4 teaspoon salt

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent. Stir in flour, then the reserved clam juice. Gradually blend in the milk. Stir in wine and parsley. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the clams. Spoon over cooked pasta.