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Ingredients

1 1/2 cups baby arugula leaves
1 1/2 cups fresh basil leaves
2/3 cup pine nuts
8 cloves garlic
1 (6 ounce) can black olives, drained
3/4 cup extra virgin olive oil
1/2 lime, juiced
1 teaspoon red wine vinegar
1/8 teaspoon ground cumin
1 pinch ground cayenne pepper
salt and pepper to taste

Directions

Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.

Ingredients

1 (750 milliliter) bottle red wine
1 liter lemon-lime flavored carbonated beverage
1 orange
2 limes
1 cup fresh pineapple – peeled, cored and chopped
1 cup cherries, pitted and halved

Directions

Slice the fruit up into bite-size pieces and place in a punch bowl. (You may want to slightly crush the citrus fruits to get a little more of the flavor into the punch.)

Pour in the bottle of red wine, and stir in carbonated soda (Pour it in slowly, and taste as you go along – you don’t want to over-dilute the wine!)

Ingredients

1 cup fiddleheads, ends trimmed
1/2 (16 ounce) package whole-wheat spaghetti
2 tablespoons olive oil
2 large cloves garlic, minced
2 (3.75 ounce) cans smoked clams, drained and chopped
2 tablespoons dry white wine
1/2 teaspoon salt
1/4 cup grated Parmesan cheese, or to taste

Directions

Place the fiddleheads into a saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. The water will turn brown. Drain, and set aside.

While the fiddleheads are boiling, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

Heat the olive oil in a large skillet over medium heat. Cook and stir the garlic until fragrant, then stir in the smoked clams. Stir in the drained fiddleheads, white wine, and salt. Cook until heated through, about 5 minutes. Toss with spaghetti, and serve with Parmesan cheese.

Ingredients

1 cup butter
1 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 teaspoons baking powder
2 1/4 cups all-purpose flour
1/2 cup red wine
4 tablespoons unsweetened cocoa powder

Directions

Preheat oven to 360 degrees F (170 degrees C). Grease an 9 inch cake pan.

In a large bowl, mix butter, sugar and eggs until smooth and creamy; add the vanilla and chocolate chips and mix well.

In a small bowl, mix baking powder and flour; add to creamed mixture.

Add red wine and mix well, but not for too long. Add cocoa powder to taste.

Bake in preheated oven for 45 minutes to 1 hour; let cool and decorate. Serve.