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Ingredients

3 tablespoons all-purpose flour
2 tablespoons olive oil
1 (12 ounce) package chicken apple sausage

2 tablespoons olive oil
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 tablespoon minced garlic
2 bay leaves
1 1/2 cups long grain rice
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
3/4 teaspoon chili powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/3 cup white wine
3/4 cup canned crushed tomatoes
1 1/2 cups chicken broth
3/4 pound peeled and deveined medium shrimp
1/2 cup diced fresh pineapple
1/2 cup diced mango
1/2 cup diced apple

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish with lid.

Place the flour in a shallow dish. Dip the sausages into the flour to coat evenly.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the sausages, turning to brown all sides, about 2 minutes per side. Transfer to a plate and set aside.

Using the same skillet, heat 2 tablespoons of olive oil over medium heat. Stir in the onion, green pepper, garlic, and bay leaves; stir and cook until tender, about 2 minutes. Combine the rice with the pepper mixture; stir and cook until the rice turns opaque, about 3 minutes. Stir in the thyme, salt, chili powder, white and black peppers, red pepper flakes, wine, tomatoes, and chicken broth. Add the sausages; increase heat to high and bring the mixture to a boil. Transfer the rice mixture to the large pot and cover.

Bake in preheated oven for 20 to 25 minutes.

Remove pot from the oven. Stir in the shrimp, pineapple, mango, and apple; blending thoroughly with the rice mixture. Cover and bake until shrimp is cooked, 10 to 15 minutes.

Ingredients

1/2 cup canola oil
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons toasted sesame seeds
1/2 head romaine lettuce, chopped
2 heads baby bok choy, cleaned and sliced
1 carrot, cut into matchsticks
1/4 cup toasted sliced almonds
1/2 cup croutons

Directions

Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately.

Ingredients

12 ounces spinach fettuccine pasta
1 (14.75 ounce) can canned salmon, drained, liquid reserved
1 1/2 cups milk
1/4 cup finely diced onion
1 1/2 cups fresh sliced mushrooms
3 tablespoons butter
1/4 cup all-purpose flour
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon dried dill weed
salt and pepper to taste

Directions

Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.

Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.

Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.

Ingredients

4 cups chopped strawberries
1 cup white sugar
1 cup sour cream
4 cups cold water
1 cup Burgundy or other dry red wine

Directions

Use a food processor or blender to puree the strawberries. Pour the strawberry puree into a large saucepan, and stir in the sugar, sour cream, water and wine. Cook over medium-low heat, stirring gently for 20 to 25 minutes to fully blend the flavors. Do not allow to boil. Serve warm or chilled.