Mindblown: a blog about philosophy.

2 tablespoons olive oil2 cloves garlic, minced1 (14.5 ounce) can diced tomatoes3 tablespoons white wine1 teaspoon dried sage1 teaspoon dried thyme1 (15 ounce) can cannellini beans, drained and rinsed2 tablespoons chopped fresh basilsalt and pepper to taste3 cups arugula1/4 cup shaved Parmesan cheese (optional)

1 (250 g) tub PHILADELPHIA Cream Cheese Spread2 cups KRAFT Old Cheddar Shreds1/2 cup dried cranberries2 tablespoons port wine1/2 cup chopped pecans1/4 cup maple syrup

2 pounds beef brisket1 (10.5 ounce) can beef broth1/4 cup white wine2 tablespoons olive oil2 teaspoons seasoning salt, or to taste1 teaspoon ground allspice2 tablespoons whole black peppercorns5 cloves garlic, minced1/4 cup dried onion flakes1 tablespoon red pepper flakes1 bay leaf2 tablespoons cornstarch1/4 cup cold water

1/4 cup white sugar1 teaspoon ground cinnamon1 cup walnuts1 (15.25 ounce) can pears in light syrup, drained reserving syrup3 tablespoons white wine vinegar3 tablespoons fat-free vanilla yogurt2 tablespoons honey3/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 teaspoon vanilla extract1 pinch ground nutmeg1/2 (10 ounce) package mixed salad greens1/2 (10 ounce) bag spinach leaves1 pear…