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Ingredients

1 (12 ounce) package radiatore pasta
1/4 cup sesame seeds
1/4 cup salad oil
3/4 cup soy sauce
1/2 cup white wine vinegar
3 1/2 tablespoons sugar
2 cups cubed, cooked chicken
1/2 cup chopped fresh parsley
1/2 cup coarsely chopped green onion
4 cups torn fresh spinach leaves

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.

In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.

Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup butter, softened
3/8 cup white sugar
1 pinch salt
3 tablespoons Madeira wine
1 egg
1/3 cup white sugar for decoration

Directions

Sift together the flour and salt into a large bowl. Cream in the butter until mixture resembles fine breadcrumbs. Mix in the sugar and Madeira, until mixture becomes stiff. Wrap dough in foil or plastic, and refrigerate for 30 minutes.

Preheat oven to 325 degrees F (165 degrees C).

On a lightly floured surface, knead dough lightly until smooth. Roll out to approximately 1/8 and prick all over with a fork. Cut dough into 36 fingers measuring 1 x 2 1/2 inches. Place on cookie sheets. In a small bowl, lightly beat the egg. Brush cookie fingers with the egg and sprinkle each with sugar.

Bake for about 15 minutes or until light golden in color. Let cool on wire racks. Store in an airtight container.

Ingredients

3/4 cup white sugar
1/2 cup water
1 1/2 pounds fresh blackberries
1/2 cup semi-dry fruity red wine, such as Sangiovese

Directions

Heat the sugar and water together in a small saucepan over medium-low heat; cook and stir until the sugar is dissolved completely, making a simple syrup. Set aside to cool.

Puree the blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp. Whisk the strained blackberry juice, the cooled simple syrup, and the red wine together in a bowl; chill in refrigerator until cold.

Freeze in the freezer canister of an ice cream maker according to the manufacturer’s directions

Ingredients

Pesto:
2 cups fresh basil
3 cloves garlic
1/3 cup freshly grated Parmesan cheese
1/3 cup pine nuts
1 medium ripe tomato, chopped
1/4 cup olive oil

Marinade:
1/4 cup chicken broth
1 cup white wine
2 tablespoons dried basil
2 teaspoons dried oregano
2 cloves garlic, minced
6 boneless, skinless chicken breasts, cut into strips

1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
1 large onion, diced
1 tablespoon sugar
1/2 (8 ounce) jar oil-packed sun-dried tomatoes, drained and sliced
1/3 cup pine nuts
1/2 cup white wine
1 cup heavy cream
salt to taste

Directions

Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.

In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.

Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.

Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.

Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.