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Ingredients

1 tablespoon olive oil
1 pound ground turkey

1 1/2 teaspoons olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2 bay leaves
1/2 cup white wine
1 (8 ounce) can tomato sauce
1/3 cup chopped green olives
1/3 cup raisins
1/2 cup canned black beans
1 tablespoon olive brine
1 tablespoon capers
2 teaspoons cayenne pepper, or to taste
2 teaspoons ground cumin

Directions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.

Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.

Ingredients

1/2 cup red wine vinegar
1/3 cup vegetable oil
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
1/2 pint cherry tomatoes, halved
1 small cucumber, peeled and thinly sliced
1 small green pepper, julienned
1 small red onion, sliced into rings
1 tablespoon chopped fresh basil

Directions

In a large bowl, combine vinegar, oil, garlic, salt, pepper and sugar if desired; mix well. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour.

Ingredients

1/3 cup all-purpose flour
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
4 (5 ounce) skinless, boneless chicken breast halves
1/4 cup finely chopped red onion
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons sour cream
1 tablespoon chopped fresh tarragon

Directions

Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.

Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from skillet and tent with foil.

Reduce heat to medium. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed platter.

Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.

Ingredients

8 yellow summer squash, cut into 1/2-inch slices
1/2 cup white wine
2 eggs
1 cup shredded Cheddar cheese
salt and pepper to taste

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 9×9 inch baking dish.

In a saucepan, boil sliced squash in enough water to cover for 10 minutes. Remove squash to paper towels. Dab off excess moisture.

In a medium bowl, beat eggs together with wine. Add squash and cheese. Season with salt and pepper to taste. Then pour mixture into a baking dish.

Bake in a preheated oven for 1 hour.