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Ingredients

1 tablespoon olive oil
1 1/2 teaspoons whole fennel seeds
3 cloves garlic, minced
1 red bell pepper, cut into thin strips
3/4 cube fish bouillon, crushed
1/2 lemon, juiced
2 tablespoons dry white wine
1 head baby bok choy, cleaned and sliced

salt and black pepper to taste
1 1/2 teaspoons fennel seeds, crushed
1 (8 ounce) tuna steak
1 tablespoon olive oil

Directions

Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.

Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.

Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

Ingredients

1 (750 milliliter) bottle sangria wine
1/2 cup sour apple schnapps
1/2 cup rum (optional)
1 cup sliced fresh strawberries
1 cup halved seedless grapes
1 lime, sliced

Directions

Stir together the wine, schnapps, rum, strawberries and grapes in a large serving pitcher. Chill for at least one hour before serving.

Garnish with lime slices.

Ingredients

3 1/4 cups crushed vanilla wafers
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3 tablespoons corn syrup
1/2 cup full-bodied red wine (Cabernet Sauvignon, Cotes du Rhone, Zinfandel, Shiraz or Barolo)
1 cup red decorator sugar

Directions

In a large bowl, combine the vanilla wafers, confectioners’ sugar, cocoa powder, corn syrup and red wine. Mix with a sturdy spoon or your hands until it becomes a uniform dough. Shape into 1 inch balls and roll in red decorator sugar. Store in a covered container in the refrigerator. Allow to come to room temperature before serving.

Ingredients

1 teaspoon paprika, preferably smoked
1 1/4 teaspoons dried rosemary, crushed, divided
3/4 teaspoon freshly ground black pepper, divided
4 (4 ounce) boneless, skinless chicken breast halves, pounded to an even 1/2-inch thickness
2 teaspoons olive oil
1 tablespoon olive oil
1/2 cup finely chopped red bell pepper
2 cloves garlic, minced
1 (16 ounce) can no-salt-added navy or great northern beans, rinsed, drained
2 cups loosely packed baby arugula, watercress sprigs or baby spinach leaves
1 tablespoon white wine vinegar or white balsamic vinegar
1 cup SARGENTO?(r) Reduced Sodium Mild Cheddar Cheese

Directions

Combine paprika, 1 teaspoon rosemary and 1/2 teaspoon pepper; rub over chicken breasts. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken; cook 4 to 5 minutes per side or until chicken is cooked through. Transfer to a plate; cover with foil and set aside.

Add remaining 1 tablespoon oil to same skillet. Add red pepper, garlic and remaining rosemary; saute 3 minutes. Transfer mixture to a large bowl; stir in beans and remaining pepper. Stir in arugula and vinegar. Stir in 3/4 cup cheese; transfer to four serving plates. Top with chicken and any remaining juices from the plate. Top with remaining cheese.