Category: Wine

Ingredients

4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste

Directions

In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

Ingredients

2 pounds fresh green beans, trimmed
1/2 pound smoked bacon, cut into 1/2-inch pieces
1 yellow onion, sliced thin
1/3 cup red wine vinegar
1 tablespoon white sugar
1/4 cup chopped fresh flat-leaf parsley

Directions

Make an ice bath by filling a large pot with ice and water; set aside.

Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.

Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

Ingredients

1 (6 ounce) can solid white tuna packed in water, drained
1 1/2 teaspoons mayonnaise
2 teaspoons brown mustard
2 tablespoons red wine vinegar, or to taste
1 medium apple (Cameo, Braeburn, Gala or Fuji) — peeled, cored and chopped
1 tablespoon golden raisins
1/4 teaspoon cracked rainbow peppercorns
1/4 teaspoon Greek seasoning

Directions

Mash tuna together with mayonnaise, brown mustard, red wine vinegar, pepper and Greek seasoning. Fold in apple and raisins.

Fold in apple and raisins and serve on crackers, toasted whole grain bread, or wrapped in lettuce leaves.

Ingredients

1 pound lean ground beef
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans
3 (14.5 ounce) cans Mexican-style stewed tomatoes
2 stalks celery, chopped
1 red bell pepper, chopped
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash Worcestershire sauce
1/2 cup red wine

Directions

In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.

In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.

Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.