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Ingredients

1 (16 ounce) package farfalle pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/2 pound chopped portabello mushrooms
1 red bell pepper, diced
1 zucchini, cut into 1/2-inch slices
1/4 cup red wine vinegar
2 tablespoons grated Parmesan cheese

Directions

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

Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.

Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.

Ingredients

2 1/2 pounds skinless, boneless chicken breast meat – cubed
1/2 cup chicken stock
2 oranges, peeled and segmented
4 pitted prunes
4 pitted dates
1/2 cup dried currants
1/2 teaspoon whole cloves
1 teaspoon black peppercorns
1/2 teaspoon ground mace
2 tablespoons white sugar
1 tablespoon rose water
3/4 cup white wine

Directions

Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.

Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.

Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

Ingredients

2 tablespoons butter
1 pound sea scallops, rinsed and drained
1 small onion, finely chopped
1/2 pound mushrooms, thinly sliced
1 clove garlic, minced
2 medium tomatoes, peeled and chopped
1/4 cup dry white wine (optional)
2 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon chopped dried tarragon
1/4 teaspoon dried rosemary
1 pinch white pepper
1/4 pound frozen, small, cooked shrimp
2 teaspoons white wine vinegar
chopped fresh parsley, for garnish

Directions

Heat butter in a large skillet over medium-high heat. Without crowding, lightly brown scallops in batches. Remove scallops to individual casseroles or lightly buttered baking shells.

Stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brown. Stir in garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary, and white pepper. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes. Uncover, and cook until thick, about 3 minutes. Mix in shrimp and vinegar.

Preheat oven to 400 degrees F (200 degrees C).

Spoon sauce evenly over scallops.

Bake in a preheated oven until sauce bubbles and begins to brown at the edges, about 10 minutes. Sprinkle parsley over tops, and serve.

Ingredients

3 tablespoons butter
3 cups apple juice
1 cup dry white wine
1 1/4 pounds turnips
1 1/4 pounds parsnip
1 1/4 pounds carrots
1 1/4 pounds sweet potatoes
1 1/4 pounds rutabagas
salt and pepper to taste

Directions

Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.

Preheat oven to 425 degrees F (220 degrees C).

Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.

Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.