Blog

Ingredients

2 tablespoons extra virgin olive oil
1 small onion, minced
1 small carrot, peeled and thinly sliced
1 celery rib, thinly sliced
1/2 teaspoon dried tarragon
2 cups vegetable broth
1/2 cup dry white wine

Directions

Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.

Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

Ingredients

2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste

Directions

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Ingredients

2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 large onions, quartered
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
2 tablespoons dried oregano
2 tablespoons all-purpose flour

Directions

In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate.

Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes.

Add the flour and stir into the mixture to thicken. Heat through 2 minutes longer, remove from heat and serve.

Ingredients

3 tablespoons olive oil
1 pound shrimp, peeled and deveined
5 cloves garlic, minced
1 tablespoon white wine
1 pound linguine pasta
2 tomatoes, chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (6 ounce) package crumbled feta cheese

Directions

In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.

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.

While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.

Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.