Category: Wine

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

Directions

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Ingredients

1 (16 ounce) package dried penne pasta
1 tablespoon extra virgin olive oil
1 shallot, chopped
3 cloves garlic, chopped
2 cups fish stock
2 cups dry white wine
1/4 cup dry vermouth
2 pounds large uncooked shrimp, peeled
1/2 cup unsalted butter
1 cup chopped Italian flat leaf parsley
1 cup grated Parmesan cheese
freshly ground black pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Stir in penne pasta, cook for 8 to 10 minutes, until al dente, and drain.

Heat the olive oil in a large skillet over medium heat, and cook the shallot and garlic until tender. Pour in the fish stock, white wine, and vermouth, and simmer 15 minutes, or until reduced to a thick golden glaze.

Place the shrimp and butter into the skillet. Cover, and cook 5 minutes over low heat, until shrimp are opaque.

Mix the cooked penne pasta into the skillet, and gently toss with the shrimp and glaze. Top with parsley, Parmesan cheese, and pepper to serve.

Ingredients

1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup fresh lemon juice
4 cloves garlic, minced
10 sprigs fresh cilantro leaves, finely chopped
2 teaspoons crushed red pepper flakes
2 teaspoons minced fresh ginger root

Directions

In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.

Ingredients

1 (15 ounce) can diced tomatoes, drained
2 tablespoons white wine
2 tablespoons coconut oil
4 cloves garlic, minced
1 small onion, chopped
1 small stalk celery, finely chopped
3 1/2 cups vegetable broth
2 cups rinsed quinoa
2/3 cup grated Parmesan cheese
1/2 cup evaporated milk
1 cup frozen peas, thawed
salt to taste
1/2 teaspoon ground white pepper

Directions

Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet.

Toss the diced tomatoes with the wine, and spread out on baking sheet. Roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. When the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature.

Meanwhile, melt the coconut oil in a large saucepan over medium-high heat. Stir in the garlic, onion, and celery. Cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. Pour in vegetable broth and quinoa, and bring to a boil over high heat.

Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the Parmesan cheese, evaporated milk, peas, and tomatoes. Season with salt and white pepper.