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Ingredients

1 pound sirloin tips, cubed
1 onion, chopped
1 stalk celery, chopped
2 potatoes, peeled and diced
5 cloves garlic, minced
2 tablespoons olive oil
1/2 cup red wine
1 bay leaf
1 (16 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 tablespoon ground cumin
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon brown sugar
1 tablespoon hot pepper sauce
1 (15 ounce) can navy beans

Directions

In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.

Add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce. Bring the mixture to a rapid boil, and then reduce heat. Continue to cook for 30 minutes, or until meat is tender. Stir occasionally to keep meat from sticking to the pan.

Stir in navy beans, and heat through. Serve hot, garnished with parsley and cilantro.

Ingredients

1/2 cup wine
1/2 cup soy sauce
1/4 cup olive oil
1/4 cup brown sugar
1/4 cup grated fresh ginger root
2 cloves garlic, crushed
1 teaspoon ground black pepper
1 1/2 pounds beef flank steak

Directions

In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.

Preheat an outdoor grill for medium-high heat.

Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.

Ingredients

1 pound ziti or penne pasta
1/4 cup extra-virgin olive oil
5 large garlic cloves, finely chopped
1/4 pound curly escarole, sliced
1 (16 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice, undrained
2/3 cup dry white wine or canned vegetable broth
Salt and freshly ground pepper, to taste
1/4 cup fresh basil leaves, thinly sliced

Directions

Cook pasta according to the package directions.

Heat oil in a large skillet over medium-high heat. Add garlic and cook until slightly browned (less than a minute). Add escarole; stirring occasionally until wilted, about 2 minutes. Add beans, tomatoes with their juice and wine. Simmer 5 minutes, stirring occasionally. Season to taste with salt and pepper; stir in basil and heat through. Drain pasta and toss with the sauce.

Ingredients

4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of celery soup
1 cup sour cream
1/3 cup white wine

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a lightly greased 9×13 inch baking dish. In a medium bowl, combine the soups, sour cream and white wine. Mix well and pour over the chicken. Cover with foil.

Bake at 350 degrees F (175 degrees C) for 1 hour.