Category: Wine

Ingredients

6 large tomatoes, peeled and quartered
1 green bell pepper, sliced in rings
1 red onion, sliced in rings
3/4 cup white wine vinegar
1 1/2 teaspoons celery salt
1 1/2 teaspoons mustard seed
4 1/2 teaspoons white sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/4 cup water
1 large cucumber

Directions

In a large bowl, combine the tomatoes, bell peppers and onions.

Prepare the dressing in a saucepan by combining the vinegar, celery salt, mustard seed, sugar, cayenne pepper, black pepper and water. Boil for 1 minute and pour hot dressing over vegetables. Refrigerate until chilled.

Before serving, peel and slice cucumber; add to vegetables and toss.

Ingredients

1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup part-skim ricotta cheese
1 tablespoon nonfat evaporated milk
1 tablespoon white sugar
1 1/2 tablespoons Marsala wine
1 1/2 tablespoons chopped toasted hazelnuts

Directions

Layer the strawberries and blueberries in 6 individual serving dishes.

Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.

Ingredients

2/3 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
4 pounds boneless beef short ribs
1/4 cup butter
1 large onion, chopped
1 1/2 cups beef broth
3/4 cup red wine vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup ketchup
1/3 cup Worcestershire sauce
5 cloves garlic, minced
1 1/2 teaspoons chili powder

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter.

Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs. Cover and cook on low for 9-10 hours or until meat is tender.

Ingredients

1 tablespoon vegetable oil
1/2 medium onion, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh ginger root, finely chopped
1 (16 ounce) package tofu, drained and cut into cubes

1/2 cup water
4 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in
2 tablespoons water

1 carrot, peeled and sliced
1 green bell pepper, seeded and cut into strips
1 cup baby corn, drained and cut into pieces
1 small head bok choy, chopped
2 cups fresh mushrooms, chopped
1 1/4 cups bean sprouts
1 cup bamboo shoots, drained and chopped
1/2 teaspoon crushed red pepper
2 medium green onions, thinly sliced diagonally

Directions

In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown

Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.

In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.