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Ingredients

1 1/4 cups uncooked tri-color spiral pasta
1/4 cup reduced sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar or cider vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese

Directions

Cook pasta according to package directions; rinse under cold water. Drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat.

Ingredients

ice cubes, for serving
1/2 cup cheap red wine
1/2 cup cola
1 lemon slice for garnish

Directions

Fill a tall glass with ice cubes. Pour in red wine and cola; garnish with a slice of lemon.

Ingredients

4 Callisons Mediterranean Garlic Herb Seasoned Skewers
1/2 cup white wine
1 1/4 pounds boneless beef steak, cut into 2-inch chunks
8 medium mushrooms
8 (1 1/2 inch) pieces red onion
Salt and freshly ground black pepper to taste
Olive or salad oil, as needed

Directions

Soak skewers in white wine for 10 to 15 minutes.

Thread onto a skewer in the following order: beef-mushroom-onion, using 1 piece of each. Repeat 1 more time. Repeat with remaining skewers.

Let sit for 10 to 20 minutes in refrigerator.

Lightly brush skewers on each side with olive or salad oil and season to taste with salt and pepper.

Place on a preheated medium-high grill and cook until beef is cooked to desired doneness, about 4 to 5 minutes per side.

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, drained
1 red onion, chopped
1 green bell pepper, chopped
3/4 cup red wine vinegar
3/4 cup white sugar
3/4 cup vegetable oil
3/4 teaspoon ground dry mustard
1/2 teaspoon dried tarragon
1 1/2 teaspoons dried cilantro

Directions

In a large bowl, layer the beans, onion and green pepper. Set aside.

In a small saucepan, mix the vinegar, sugar, oil, mustard, tarragon and cilantro. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.