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Ingredients

2 small onions, chopped
1 teaspoon garlic powder
2 cups cooked, cubed ham
1 pound pork sausage, cooked and drained
2 cups canned navy beans, drained
2 teaspoons dried parsley
1/3 cup white wine
1/4 teaspoon ground cloves
salt and pepper to taste

Directions

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

Saute onions with garlic powder in a large skillet over medium heat. Add ham, sausage, beans, parsley, wine, cloves, salt and pepper. Mix together and pour mixture into a 9×13 inch baking dish.

Bake uncovered in preheated oven for 1/2 hour.

Ingredients

1/2 cup cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.

Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Ingredients

1/2 cup tahini (sesame paste)
1/2 cup olive oil
1/2 cup water
1/4 cup tamari (dark soy sauce)
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons minced fresh ginger root
2 cloves garlic, pressed
black pepper to taste

Directions

Blend the tahini, olive oil, water, tamari, red wine vinegar, lemon juice, ginger, garlic, and black pepper together in a blender until smooth.

Ingredients

4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon seasoned salt
3 tablespoons all-purpose flour
3 tablespoons water
1 cup white wine
1 cup chicken broth
2 teaspoons chopped Italian herbs

Directions

Season chicken breasts with salt, pepper and seasoned salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth.

Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.

Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices.

Cover skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.