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Ingredients

2 tablespoons white wine vinegar
3 tablespoons lemon juice
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
4 cups cold, cooked white rice
1 (12 ounce) jar marinated artichoke hearts, drained and halved
3 ounces diced prosciutto
3 tablespoons minced fresh parsley
3 tablespoons chopped fresh basil
4 green onions, minced
1/4 cup freshly grated Parmesan cheese
pepper to taste

Directions

Whisk together vinegar, lemon juice, Dijon mustard, and olive oil in a small bowl until blended; set aside. In a large bowl, toss rice together with artichokes, prosciutto, parsley, basil, green onions, and Parmesan cheese. Pour in dressing and stir to mix. Season to taste with pepper. Serve either chilled or at room temperature.

Ingredients

1 1/2 cups ketchup
2 tablespoons finely chopped celery
2 tablespoons white wine vinegar
2 teaspoons finely chopped green onion
2 teaspoons water
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon cayenne pepper

Directions

In a small bowl, combine all ingredients. Cover and refrigerate for at least 1 hour before serving. Refrigerate leftovers.

Ingredients

1/4 cup butter
1 1/2 teaspoons minced garlic
1 pound peeled and deveined medium shrimp
1/4 cup chopped green onions
1/4 cup dry white wine
1/3 cup heavy cream
2 tablespoons chopped fresh basil
2 roma (plum) tomatoes, chopped
1 pinch cayenne pepper, or to taste
salt and pepper to taste

Directions

Melt the butter in a large skillet over medium-high heat. Stir in the shrimp, garlic, and green onions. Cook and stir until the shrimp are pink on the outside, and no longer translucent in the center, about 5 minutes. Set the shrimp aside, and pour in the wine, cream, tomatoes, basil, and cayenne pepper. Bring to a simmer, then reduce heat to medium-low, and simmer until the sauce will coat the back of a spoon, about 10 minutes.

Stir the shrimp back into the sauce, and season to taste with salt and pepper. Heat through and serve.

Ingredients

6 pounds chuck roast, cut into large chunks
1/2 cup olive oil
1 teaspoon white sugar
6 pounds small white onions, cleaned and scored
1 (6 ounce) can tomato paste
1/2 cup red wine
1/2 cup red wine vinegar
6 cloves garlic
1 teaspoon whole pickling spices
1 bay leaf
1 cinnamon stick
1/2 teaspoon dried rosemary
salt and pepper to taste

Directions

In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.

Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.