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Ingredients

6 tablespoons olive oil
4 medium yellow onions, sliced 1/4 inch thick
1 tablespoon unsalted butter
1 clove garlic, thinly sliced
4 sprigs fresh thyme
1 bay leaf
salt to taste
1/4 teaspoon ground white pepper
3/4 cup dry white wine
2 quarts chicken stock
1/2 cup port wine
6 slices French bread
2 cups shredded Gruyere cheese

Directions

Heat the olive oil in a heavy pot over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.

Add butter, garlic, thyme, bay leaf, salt, and white pepper. Cook and stir for about 10 minutes. Increase the heat to high, and stir in the white wine. Bring to a boil, and cook until wine has reduced by half, 3 to 5 minutes. Pour in the chicken stock, and simmer over medium heat for 45 minutes.

Preheat the oven’s broiler. Remove the thyme sprigs and bay leaf from the soup, and stir in the port wine. Ladle soup into 6 crocks or heat proof bowls, top each with a slice of bread, and a generous helping of Gruyere cheese. Place the bowls on a baking sheet for ease in handling.

Place under the broiler for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.

Ingredients

2 pounds fresh sardines
1 cup all-purpose flour
3/4 cup olive oil
2 cloves garlic, chopped
1 cup white vinegar
1 cup white wine
1/2 cup fresh mint leaves

Directions

Prepare the sardines by removing the heads and back bones. Rinse and pat dry. Dredge in flour, shaking off any excess.

Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the sardines a few at a time until brown and crispy. Remove to a large serving plate, and keep warm.

In another skillet over medium heat, heat a bit of the oil. Add garlic, and cook for about half a minute. Add the wine and vinegar, and allow the mixture to simmer, stirring occasionally. When the liquid has reduced by about half, pour the sauce over the sardines, and sprinkle with fresh mint. Let stand for about 1 hour before serving to allow the fish to marinate.

Ingredients

2 skinless, boneless chicken breast halves
1 (1 ounce) package dry Ranch-style dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar

Directions

Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat.

Refrigerate to marinate for at least 1 hour, or overnight if possible.

Preheat oven to Broil/Grill.

Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.

Ingredients

1 garlic clove, minced
1 tablespoon minced fresh basil
1/8 teaspoon pepper
1 tablespoon olive oil
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 medium yellow summer squash, halved lengthwise, cut into 1/4-inch slices
1/2 teaspoon cornstarch
2 tablespoons water
1 tablespoon rice wine vinegar
1 teaspoon honey
3 cups chopped fresh baby spinach
2 plum tomatoes, chopped
1/4 cup sliced almonds, toasted

Directions

In a large nonstick skillet or wok, saute the garlic, basil and pepper in hot oil for 30 seconds. Stir in beans and squash until evenly coated with spices. Cover and cook for 4 minutes, stirring three times.

In a small bowl, combine the cornstarch, water, vinegar and honey until smooth. Stir into bean mixture. Cook and stir for 1-2 minutes or until slightly thickened. Stir in spinach and tomatoes; heat through. Sprinkle with almonds. Serve immediately.