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Ingredients

1 small banana, thinly sliced
1/2 cup orange juice
1 tablespoon lime juice
1/2 jalapeno pepper, seeded and minced
1/4 teaspoon sesame oil
1 teaspoon rice wine vinegar
1 teaspoon minced fresh ginger root
1 pinch salt and pepper

Directions

Combine banana, orange juice, lime juice, jalapeno, oil, vinegar, ginger and salt and pepper in a blender or food processor and puree until smooth. Transfer to a container with a tight lid, cover, and refrigerate until ready to serve. Shake before serving.

Ingredients

3 pounds red potatoes
2 1/2 pounds sweet potatoes
1/4 cup white wine vinegar
1/4 cup olive oil
1 clove garlic, minced
1/4 cup dill pickle relish
1/2 cup chopped red onion
1/3 cup mayonnaise
1 pinch ground black pepper
1/3 cup sour cream
1/2 cup chopped parsley

Directions

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.

In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.

Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.

Ingredients

1 (16 ounce) package wide egg noodles
2 (12 ounce) containers cottage cheese
1 (8 ounce) can crushed pineapple, undrained
4 apples – peeled, cored and sliced
1 cup white sugar
4 teaspoons ground cinnamon
1/4 cup dry white wine such as Riesling
3 tablespoons melted butter

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray a 9×13-inch baking pan with cooking spray. Bring a large pot of water to a boil. Add the noodles, and cook until tender, about 6 minutes. Drain.

Combine the cottage cheese, pineapple, and apples; set aside. Mix together the sugar and cinnamon in a small bowl, and set aside.

Spread one-third of the noodles onto the bottom of the prepared pan. Spread with half of the cottage cheese mixture, and sprinkle with one-third of the cinnamon sugar. Layer with another third of the noodles, and the remaining cottage cheese. Sprinkle with another third of the cinnamon sugar and the remaining noodles. Mix together the white wine and melted butter; brush onto the noodles. Sprinkle with remaining cinnamon sugar. Cover with aluminum foil.

Bake for 1 hour in the preheated oven, until apples are tender.

Ingredients

4 (5 ounce) boneless, skinless chicken breast halves
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
2 ounces thinly sliced prosciutto or deli boiled ham
1 (24 ounce) jar Bertolli(r) Vineyard Premium Collections Marinara with Burgundy Wine Sauce
4 ounces fresh mozzarella cheese, thinly sliced
8 ounces spaghetti, cooked and drained

Directions

Preheat oven to 400 degrees F.

Dip chicken in egg, then bread crumbs, coating well. Arrange chicken in 9×13 inch baking dish.

Bake 20 minutes. Top chicken with prosciutto, then 1-1/2 cups pasta sauce. Top with mozzarella cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over hot spaghetti tossed with remaining heated sauce. Sprinkle, if desired, with Parmesan cheese shavings.