Category: Wine

Ingredients

1 3/4 cups water
1 cup long-grain white rice
1 pound thin asparagus spears, trimmed and cut into 1 inch
1 1/2 cups English cucumber – peeled, seeded and chopped
3 green onions, chopped
2 tablespoons Dijon mustard
1 tablespoon white sugar
1 tablespoon white wine vinegar
1/2 teaspoon dry mustard
2 1/2 tablespoons vegetable oil
1/4 cup chopped fresh dill weed
4 heads butter lettuce

Directions

In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.

Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.

Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.

Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.

Ingredients

1/4 cup olive or vegetable oil
2 tablespoons cider or red wine vinegar
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cooked roast beef
1 medium onion, sliced
1 medium green or sweet red pepper, julienned
1 cup sliced mushrooms
1 (1 pound) loaf frozen bread dough, thawed

Directions

In a large resealable plastic bag or shallow glass dish, combine oil, vinegar, garlic, salt and pepper. Add beef, onion, green pepper and mushrooms; toss to coat. Refrigerate for at least 2 hours.

Meanwhile, let dough rise at room temperature for 1 hour. Punch dough down and roll into a 14-in. circle. Transfer to a greased 14-in. circle. Transfer to a greased 14-in. pizza pan. Drain and discard marinade; arrange beef and vegetables over crust. Bake at 375 degrees F for 30-40 minutes.

Ingredients

1/2 cup canola oil
6 tablespoons rice wine vinegar
6 green onions, thinly sliced
1/4 cup chopped peanuts
1/4 cup sesame seeds, toasted
1/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper

Directions

In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.

Ingredients

1 pound linguini pasta
3 tablespoons olive oil
1 small zucchini, thinly sliced
1 yellow squash, thinly sliced
2 carrots, sliced thin
1 red bell pepper, thinly sliced
1/2 onion, sliced
1 tablespoon salt-free herb and spice blend
4 cloves crushed garlic
1/4 cup white wine
1 tablespoon lemon juice

Directions

In a large pot with boiling salted water cook linguini pasta until al dente. Drain well.

Meanwhile, in a large skillet heat olive oil and add thinly sliced zucchini, squash, carrots, red bell pepper, onions, salt-free spice blend, and minced garlic. Cook on medium-high for five minutes, stirring frequently. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender and liquid has reduced, about 5 to 10 minutes.

Toss cooked and drained pasta with sauteed vegetables and serve.