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Ingredients

2 green onions, chopped
1/3 cup thinly julienned daikon radish
1/3 cup chopped cucumber
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1/4 teaspoon wasabi paste
1/8 teaspoon ground ginger
2 (12 inch) flour tortillas
1 cup cooked white rice
2/3 cup canned salmon, drained
2 teaspoons sesame seeds

Directions

Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.

Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve.

Ingredients

1 zucchini, sliced
1 summer squash, sliced
1 red onion, cut into chunks
1 pound asparagus, cut into 1-inch pieces
1 pound portobello mushrooms, thickly sliced
4 cloves garlic, minced
2 tablespoons olive oil
1 pinch white sugar
salt and black pepper to taste
4 cubes chicken bouillon
1/4 cup dry white wine
1 (16 ounce) package orzo pasta
2 tablespoons grated Parmesan cheese

Directions

Preheat oven to 450 degrees F (230 degrees C).

Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.

Roast vegetables until tender, 20 to 25 minutes.

Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

Ingredients

1 1/3 cups milk
1 (10.75 ounce) can condensed cream of potato soup, undiluted
3/4 teaspoon snipped fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon snipped fresh or dried chives
1 cup sour cream
1/4 cup white wine or chicken broth

Directions

Place all the ingredients in a blender or food processor; cover and process until smooth. Transfer to a bowl; cover and chill until serving.

Ingredients

1 1/2 pounds shrimp, peeled and deveined
2 cups dry white wine
1 cup butter, melted
2 cloves garlic, minced
1 pinch ground cayenne pepper
1/2 teaspoon paprika
1 cup chopped fresh parsley
2 cups fresh bread crumbs

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish.

Place shrimp evenly in the casserole dish. Pour wine over the shrimp.

Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.

Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.