Category: Wine

Ingredients

1 (16 ounce) package dried navy beans
1 meaty beef roast bone
2 (14.5 ounce) cans peeled and diced tomatoes
1 1/2 cups red wine
3 tablespoons dried minced onion flakes
1 tablespoon dried parsley
1 teaspoon paprika
1 tablespoon celery seed
2 bay leaves
1 teaspoon seasoned salt
1 tablespoon garlic powder
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1 pinch crushed red pepper flakes
water to cover

Directions

Soak the beans in water overnight, rinse well and drain.

In a slow cooker, combine the soaked beans, meat bones, tomatoes, red wine, parsley, paprika, celery seed, bay leaves, seasoned salt, garlic powder, sugar, ground black pepper and crushed red pepper flakes. Add water to cover.

Cook on low setting for 3 to 4 hours, or until beans are tender. Remove the bones and strip and shred any meat from the bones. Discard the bones and return the meat to the slow cooker. Allow to heat through.

Ingredients

1 pound squid
8 ounces shrimp, peeled and deveined
8 ounces orange roughy fillets
1 tomato, seeded and chopped
1 small onion, quartered
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon paprika
3 tablespoons dry white wine
1 slice white bread
4 slices lemon, for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C). Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on paper towels.

Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt

Blot squid with paper towel to remove any excess water. Use a small spoon to pack each squid with fish/shrimp mixture leaving 1 inch unfilled at bottom. Secure open end with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid can be cut into rings and scattered over the stuffed squid.

Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and puree. Pour mixture over stuffed squid.

Cover dish with aluminum foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.

Ingredients

2 medium sweet red peppers, julienned
2 medium green peppers, julienned
2 medium zucchini, julienned
4 medium carrots, julienned
1 tablespoon olive or vegetable oil
4 cups thinly sliced red cabbage
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons cider or white wine vinegar
1/4 cup water
1 tablespoon sesame seeds, toasted

Directions

In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes. Add cabbage, salt and pepper; saute 1 minute longer. Combine vinegar and water; pour over the vegetables. Saute 3 minutes more. Sprinkle with sesame seeds; cook and stir for 1 minute.

Ingredients

1 pound broccoli rabe, stems trimmed and large leaves removed
4 tablespoons Bertolli ?(r) Classico?