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Ingredients

1 cup sliced almonds
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water

1/2 red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Directions

Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.

In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Ingredients

1/4 (8 ounce) package angel hair pasta
1 tablespoon extra-virgin olive oil
2 tablespoons chopped pimentos
2 tablespoons lemon juice
1 teaspoon white wine vinegar
1 teaspoon white sugar
2 tablespoons chopped fresh parsley, divided
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3 tablespoons grated Parmesan cheese
salt and pepper to taste

Directions

Bring a pot of lightly salted water to a rolling boil; cook the angel hair pasta in boiling water until the pasta has cooked through yet firm to the bite, 4 to 5 minutes. Drain.

Heat the olive oil in a skillet over medium-high heat. Add the pimentos, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic powder, and onion powder to the oil and stir; cook until the herbs are heated and fragrant. Stir the Parmesan cheese into the mixture. Add the pasta to the skillet and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley, and serve hot.

Ingredients

3 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/8 teaspoon dried oregano
1 1/2 cloves garlic, minced
1/4 teaspoon salt
1 1/2 teaspoons lemon juice
1 1/2 teaspoons white cooking wine
2 skinless, boneless chicken breast halves, sliced
1/2 pound fresh asparagus, trimmed and cut into thirds
1 cup sliced fresh mushrooms

Directions

Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.

Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

Ingredients

2 tablespoons extra virgin olive oil
1 onion, chopped
2 cloves crushed garlic
1/2 tablespoon crushed red pepper flakes
1 tablespoon minced capers
1 (14.5 ounce) can stewed tomatoes
1/2 cup white wine
salt and pepper to taste
4 (6 ounce) fillets red snapper

Directions

In a large skillet, heat olive oil. Add onion, garlic, red pepper and capers. Saute over medium heat until onion is soft.

Add the tomatoes with juice, and the wine. Reduce heat to low and simmer. Break up the tomatoes with a spoon as the sauce cooks.

Once sauces begins to thicken add the snapper fillets and push them down into the pan. Cover and cook over low heat until the fish flakes with a fork, about 15 to 20 minutes.