Ingredients
1 cucumber, sliced
salt and ground black pepper to taste
1 (8 ounce) package imitation crabmeat, coarsely chopped
1 tablespoon white wine vinegar
1 tablespoon soy sauce
Directions
Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.
Ingredients
1 (8 ounce) package cannelloni pasta
8 ounces ground veal
2 carrots, chopped
1/2 stalk celery, chopped
1/2 yellow onion, chopped
10 ounces spinach, rinsed and chopped
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
1 cup roma (plum) tomatoes, diced
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh basil
Ingredients
4 beets, peeled and sliced
3 large carrots, peeled and quartered
1 tablespoon olive oil
1 teaspoon sea salt
1/3 cup fresh pink grapefruit juice
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon ground ginger
1/2 teaspoon soy sauce
1 tablespoon olive oil
Directions
Preheat oven to 400 degrees F (200 degrees C).
Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9×13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
Bake the vegetables in the preheated oven for 15 minutes.
Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.
Ingredients
3 slices bacon, chopped
1 (2 to 3 pound) whole chicken, cut into pieces
salt and pepper to taste
1 tablespoon butter
1 large onion, sliced
2 cloves garlic, chopped
1 cup sliced mushrooms
1 cup red wine
2 teaspoons brown sugar
1/2 cup balsamic vinegar
1/2 cup baby carrots, sliced
1 tablespoon red wine
2 teaspoons cornstarch
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Saute chicken in bacon grease, with salt and pepper, until browned. Discard bacon and set chicken aside.
To the pan add butter and melt; saute onion, garlic and mushrooms until onions are transparent. Stir in 1 cup wine, brown sugar and vinegar. Cook, stirring, until hot and bubbly; add chicken and carrots.
Reduce heat to medium and cook 30 minutes, until chicken is well cooked and carrots are tender crisp.
Blend together 1 tablespoon wine and cornstarch. Stir into chicken and mix well to thicken.
