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Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
1/4 cup shaved Parmesan cheese (optional)

Directions

Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.

Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

Ingredients

1 (250 g) tub PHILADELPHIA Cream Cheese Spread
2 cups KRAFT Old Cheddar Shreds
1/2 cup dried cranberries
2 tablespoons port wine
1/2 cup chopped pecans
1/4 cup maple syrup

Directions

Mix cream cheese, Cheddar cheese, cranberries and wine until well blended; cover. Refrigerate at least 1 hour.

Shape into ball or other desired shape just before serving; coat with pecans. Place on serving plate; drizzle with syrup.

Serve with Christie Crackers and an assortment of cut-up fresh vegetables, such as carrot and celery sticks.

Ingredients

2 pounds beef brisket
1 (10.5 ounce) can beef broth
1/4 cup white wine
2 tablespoons olive oil
2 teaspoons seasoning salt, or to taste
1 teaspoon ground allspice
2 tablespoons whole black peppercorns
5 cloves garlic, minced
1/4 cup dried onion flakes
1 tablespoon red pepper flakes
1 bay leaf
2 tablespoons cornstarch
1/4 cup cold water

Directions

Trim the brisket of most of the visible fat, and place in a slow cooker. Pour in beef broth, white wine and olive oil. Season with seasoning salt, allspice, peppercorns, garlic, onion flakes, red pepper flakes and the bay leaf. Cover, and cook on Low for 3 to 4 hours or until the roast is fork tender.

Remove the roast to a serving platter. Stir together the cornstarch and cold water; mix into the juices in the slow cooker. Set to High, and cook for just a few minutes until thickened. Remove bay leaf, and serve as a gravy over the roast.

Ingredients

1/4 cup white sugar
1 teaspoon ground cinnamon
1 cup walnuts

1 (15.25 ounce) can pears in light syrup, drained reserving syrup
3 tablespoons white wine vinegar
3 tablespoons fat-free vanilla yogurt
2 tablespoons honey
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon vanilla extract
1 pinch ground nutmeg

1/2 (10 ounce) package mixed salad greens
1/2 (10 ounce) bag spinach leaves
1 pear – peeled, cored and sliced
1/2 cup dried cherries
1/3 cup crumbled feta cheese

Directions

Combine sugar, cinnamon and walnuts in a skillet over medium heat. Mix together until sugar and cinnamon are melted and walnuts are evenly coated. Remove from heat. Spread walnuts on a large plate to cool.

In the container of a blender, combine the drained pears, 1/3 cup of the reserved syrup from the can, vinegar, yogurt, honey, salt, pepper, vanilla extract, and nutmeg; blend until smooth.

Assemble the salad by tossing together the mixed greens, spinach, pear slices, dried cherries, feta cheese, and walnuts in a serving bowl. Serve with dressing on the side.