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Ingredients

1 tablespoon butter
4 mushrooms, sliced
1 clove garlic, minced
2 tablespoons whole black peppercorns
1/4 cup Merlot wine
1 tablespoon balsamic vinegar
3 tablespoons Worcestershire sauce
1/2 teaspoon minced fresh rosemary

Directions

Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.

Ingredients

6 slices Wonder(r) Classic White Sandwich Bread
2 large, ripe tomatoes
2 thin slices red onion, halved and separated into rings
1/2 cup thinly sliced cucumber
2 tablespoons minced fresh basil
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
Salt and pepper, to taste
Torn romaine or crisp lettuce (optional)
Shredded Parmesan cheese (optional)

Directions

Cut bread into 3 strips; cut each strip into thirds, making 9 cubes. Arrange bread cubes in a single layer on a tray. Allow to stand at room temperature several hours, or overnight, until dry and crisp. Stir cubes once or twice to be sure they crisp evenly. Set aside.

Cut each tomato into wedges about 3/4 to 1-inch thick. Combine tomato wedges, red onion rings and sliced cucumber in a large salad bowl. Sprinkle with basil.

Whisk together oil, vinegar, garlic, salt and pepper. When ready to serve, drizzle dressing mixture over salad. Top with bread cubes and toss to combine. Spoon onto salad plates lined with torn romaine and garnish with Parmesan cheese if desired.

Ingredients

3 heads garlic, unpeeled
1 tablespoon olive oil
1/2 cup sour cream
1/4 cup mayonnaise
1 green onions, chopped
1 tablespoon red wine vinegar
1/2 teaspoon salt
3/4 tablespoon ground black pepper

Directions

Preheat an oven to 300 degrees F (150 degrees C).

Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.

Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.

Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

Ingredients

2/3 cup sliced green onions
1/2 cup sliced fresh mushrooms
2 pounds flounder or sole fillets
1 teaspoon dried marjoram
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dry white wine or chicken broth
2 teaspoons lemon juice
1/4 cup shredded reduced-fat Mexican cheese blend
1/4 cup soft whole wheat bread crumbs
2 tablespoons butter, melted

Directions

Sprinkle the green onions and mushrooms into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Arrange fish over vegetables, overlapping the thickest end of fillets over the thin end. Sprinkle with marjoram, salt and pepper.

Pour wine or broth and lemon juice over fish. Cover with cheese and bread crumbs; drizzle with butter. Bake, uncovered, at 400 degrees F for 10-12 minutes or until fish flakes easily with a fork.