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Ingredients

3 1/2 ounces sun-dried tomatoes
2 tablespoons olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
2 (8 ounce) bottles clam juice
2 (14 ounce) cans diced tomatoes (no salt added)
1 cup dry red wine (or substitute broth or tomato juice)
4 garlic cloves, crushed
4 tablespoons fresh herbs (such as thyme, rosemary or basil)
2 bay leaves
1/2 cup kalamata olives, sliced
1 (15 ounce) can navy beans, drained and rinsed
1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
2 teaspoons fennel seeds, lightly crushed
1 pinch Salt and pepper, to taste
1/2 cup grated Parmesan cheese

Directions

In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.

In a large pot, saute onion and green pepper in oil until softened.

In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes.

Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.

Ingredients

6 cups mixed salad greens
1 cup halved cherry tomatoes
1/2 pound fresh mushrooms, sliced
DRESSING:
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon thinly sliced green onion
1 tablespoon Dijon mustard
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon dried tarragon
Dash pepper

Directions

Toss greens, tomatoes and mushrooms in a large bowl. In a small bowl, whisk together dressing ingredients; pour over salad and serve immediately.

Ingredients

1 (16 ounce) package al fresco(r) All Natural Sweet Italian Chicken Sausage
2 teaspoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
3/4 cup dry red wine
1 (14.5 ounce) can diced tomatoes with Italian herbs, with juices
1 teaspoon dried oregano
1/2 cup light cream (table cream)
1/2 pound uncooked linguine
2 tablespoons shredded Parmesan cheese
Fresh oregano leaves for garnish (optional)

Directions

Prepare grill for direct cooking and preheat grill to medium temperature range.

Grill sausage links over direct heat, turning every minute. Remove from grill. Cool slightly. Cut sausage into 1/4-inch circles.

Meanwhile, over medium-high heat, heat oil in a large heavy skillet. Add onions and saute for about 2 minutes, stirring occasionally. Add garlic and cook, just until fragrant, about 30 seconds. Reduce the heat to low and add wine, tomatoes, sausage, oregano and 1/4 tsp each salt and pepper. Cook about 3 minutes. Add cream and cook for one minute.

Meanwhile, cook linguine in boiling salted water according to package directions. Cook until al dente. Drain. Portion cooked linguine onto 4 warm plates or pasta bowls. Spoon sausage/sauce over pasta. Sprinkle each with Parmesan and garnish with fresh oregano.

Ingredients

2 cups shredded cabbage
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped onion
1/4 cup mayonnaise
1 tablespoon sugar
1 tablespoon white wine vinegar or cider vinegar
1 tablespoon evaporated milk
1/4 teaspoon salt
1/8 teaspoon dill weed
1/8 teaspoon paprika
Dash pepper

Directions

In a bowl, combine the cabbage, peppers and onion. In a small bowl, combine the mayonnaise, sugar, vinegar, milk, salt, dill, paprika and pepper. Add to cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.