GRILLED SAUSAGES WITH PEPPERS AND ONIONS

Served with Liz's Potato Salad
Prep. time: 5 minutes
Cook time: 10-15 minutes

• 4-6 Italian sausages (or your favorite sausages)
• 1 red bell pepper, sliced into strips
• 1/2 green bell pepper, sliced into strips
• 1 onion, sliced into strips
• 1 loaf Italian bread, thickly sliced
• mustard
• drizzle of olive oil

1. If grilling, light grill.

2. Place peppers and onions in a pie tin or on foil and drizzle with olive oil. If grilling, cover with foil so mixture is sealed. Place on grill. Otherwise place in frying pan over medium-high heat.

3. Grill or fry sausages until cooked throughout. Place bread slices on grill or under broiler when sausages are almost done and grill briefly.

4. Build sausage sandwich with peppers, onion, mustard and Italian bread.

LIZ'S POTATO SALAD

prep. time: 10 minutes
cook time: 25 minutes

• 10-12 small red potatoes, quartered
• 3-5 scallions, chopped
• 2 hard boiled *eggs, quartered
• 1/3 cup rice wine vinegar
• celery salt
• salt
• pepper
• drizzle of olive oil

1. Boil potatoes until just cooked through. Drain and place in bowl. Pour vinegar over potatoes.

2. Hard boil eggs, peel and quarter. Add to potatoes along with remaining ingredients. If desired, add a little mayonnaise. (We like it without the extra fat).

Wine Pairing - Syrah or Guiness Beer

TUSCAN BEAN SOUP

Prep. time: 10 minutes
Cook time: 35 minutes
Serves 4

• 1 Tbs. olive oil
  
• 1 Tbs. butter
  
• 1 onion, thinly sliced
  
• 2 carrots, sliced
  
• 3 garlic cloves, minced
  
• 2 celery stalks, sliced
  
• 1 zucchini, sliced
  
• 1 red bell pepper, chopped
  
• 1 head of escarole, chopped
  
• 1 sprig fresh rosemary, chopped
  
• 1 large can (about 16 oz.) cannellini beans, rinsed and drained
  
• 1 large can (about 16 oz.) Italian tomatoes, read-cut, drained
  
• 1 cup chicken broth
  
• 4 thick slices of left-over brown bread
  
• 1/2 cup Parmesan or Romano cheese, grated
  
  

1. Saute onion in olive oil and butter until tender, about 5 minutes. Add carrots, garlic and celery. Cover and cook until carrots are al dente, about 7 minutes.
2. Add zucchini,bell pepper and rosemary. Saute another 5 minutes. Add escarole, beans, tomatoes, and broth. Cook for 15 minutes.
3. Top with garlic-toasted brown bread. Thickly slice brown bread. Brush lightly with olive oil. Sprinkle with parmesan. Broil for about 1 minute. (Watch carefully, it will burn quickly.)

Wine Pairing - Chianti

Wilted Spinach Salad

Wine Pairing - Riesling
Prep. time: 20 minutes
Cook time: none

1 bag pre-washed fresh spinach
6 slices of bacon
1 avacado, sliced
2 eggs, hard-boiled and sliced
1/2 cup Swiss cheese, grated
2/3 cup olive oil
1 tsp. Dijon mustard
1 tsp. sugar
1 clove garlic, crushed
1 large loaf Italian whole wheat bread
1. Preheat oven to 450 degrees. Place 6 slices of bacon in baking pan and bake for 15-20 minutes, or until bacon is crisp. Remove from oven and drain on paper towels. Crumble.
2. Empty spinach into salad bowl. Add sliced avacado, sliced hard-boiled eggs, grated Swiss cheese and top with crumbled bacon slices.
3. Mix together the dressing ingredients. Heat dressing in microwave or stop top and pour over salad and toss.
4. Serve with thick slices of whole wheat bread.

Menu of the Week

WILTED SPINACH SALAD

Wine Pairing - Riesling
Prep. time: 20 minutes
Cook time: none

1 bag pre-washed fresh spinach
6 slices of bacon
1 avacado, sliced
2 eggs, hard-boiled and sliced
1/2 cup Swiss cheese, grated
2/3 cup olive oil
1 tsp. Dijon mustard
1 tsp. sugar
1 clove garlic, crushed
1 large loaf Italian whole wheat bread
1. Preheat oven to 450 degrees. Place 6 slices of bacon in baking pan and bake for 15-20 minutes, or until bacon is crisp. Remove from oven and drain on paper towels. Crumble.
2. Empty spinach into salad bowl. Add sliced avacado, sliced hard-boiled eggs, grated Swiss cheese and top with crumbled bacon slices.
3. Mix together the dressing ingredients. Heat dressing in microwave or stop top and pour over salad and toss.
4. Serve with thick slices of whole wheat bread.


TUSCAN BEAN SOUP
Wine Pairing - Chianti
Prep. time: 10 minutes
Cook time: 35 minutes
Serves 4
1 Tbs. olive oil
1 Tbs. butter
1 onion, thinly sliced
2 carrots, sliced
3 garlic cloves, minced
2 celery stalks, sliced
1 zucchini, sliced
1 red bell pepper, chopped
1 head of escarole, chopped
1 sprig fresh rosemary, chopped
1 large can (about 16 oz.) cannellini beans, rinsed and drained
1 large can (about 16 oz.) Italian tomatoes, read-cut, drained
1 cup chicken broth
4 thick slices of left-over brown bread
1/2 cup Parmesan or Romano cheese, grated
1. Saute onion in olive oil and butter until tender, about 5 minutes. Add carrots, garlic and celery. Cover and cook until carrots are al dente, about 7 minutes.
2. Add zucchini,bell pepper and rosemary. Saute another 5 minutes. Add escarole, beans, tomatoes, and broth. Cook for 15 minutes.
3. Top with garlic-toasted brown bread. Thickly slice brown bread. Brush lightly with olive oil. Sprinkle with parmesan. Broil for about 1 minute. (Watch carefully, it will burn quickly.)


ROASTED PORK LOIN
Wine Pairing - Pinot Gris
Prep time: 15 minutes
Cook time: 45 minutes
Serves 4 with left-overs
1 3-lb. boneless pork loin
2/3 cup cider
5 cloves garlic, minced
1 Tbs. fresh rosemary, finely chopped
1/2 tsp. salt
1/3 cup lemon juice
1/2 cup olive oil
1/2 cup white wine
1 cup water
1. Mix together cider, garlic, rosemary, salt, lemon juice and olive oil. Rub over pork and let marinate in roasting pan for 15 minutes.
2. Heat oven to 500 degrees. Add wine to pork and roast for 15 minutes. Reduce heat to 375 degrees and cook for another 30 minutes or until done, basting occasionally.
3. Slice and pour marinade over the meat.
4. Serve with Cabbage-Apple Slaw
CABBAGE-APPLE SLAW
Prep time: 5 minutes
Cook time: none
Serves 4
1/2 head of cabbage, grated in a cuisinart
1 granny smith apple, grated in a cuisinart
1 cup cottage cheese
1/2 cup raisins, if desired
1/2 cup sunflower seeds, if desired
1. Combine the above ingredients. Mix well and serve.


FLOUR TORTILLAS/PORK SALSA
Wine Pairing - Rose
Prep. time: 15-20 minutes
Cook time: none
1 pkg. flour tortillas, warmed
left-over pork, shredded and warmed
beans, if desired
salsa
sour cream
lettuce
Salsa:

1 tomato, seeded and diced
1/2 cup diced, seeded, peeled cucumber
1/4 cup red onion, finely chopped
1 medium clove garlic, minced
1 small jalapeno chili, seeded and minced
2 Tbs. fresh cilantro, chopped
1 small green bell pepper, seeded and finely chopped
1. Combine all ingredients in a bowl and season with salt. Serve chunky; or puree in cuisinart.
Beans:
1/2 small onion, chopped
1 medium clove of garlic, minced
1 15 ounce can pinto beans, rinsed and drained
hot pepper sauce
1 tsp. olive oil
1. Heat olive oil in skillet add onion and saute on medium for about 5 minutes. Add garlic and beans. Cook 1 minute more.
2. Remove from heat and mix in hot pepper sauce to taste.
3. Fill tortillas with shredded pork, salsa, beans, and sour cream.
Fold or roll and enjoy!

Art's Linguini with Baked Tomatoes

Wine Paring – Chianti
Prep. time: 5-10 minutes
Cook time: 45 minutes
Serves 4

12 medium Roma tomatoes
salt and pepper, to taste
3 - 6 garlic cloves, minced
1/2 cup chopped parsley
1/2 cup olive oil
1 lb. linguini
2 Tbs. butter, at room temperature
1/2 cup fresh basil, chopped or 2 Tbs. dried
grated Parmesan cheese
1 bunch scallions, chopped

1. Mix garlic, parsley and 2 Tbs. olive oil together until a paste forms.

2. Slice tomatoes in half, lengthwise. Pat the garlic mixture over the tomatoes. Drizzle 2 Tbs. olive oil over the top.

3. Bake in 425 degree oven for 45 minutes.

4. Meanwhile, cook linguini so that it is done at the same time as the tomatoes.

5. When the tomatoes are done, mix together the butter, oil, parsley, basil and 4 tomato halves. Mash coarsely. Toss in with linguini. Toss well. Top with remaining tomatoes and add Parmesan to taste.

GARLIC BREAD

1 loaf Italian or French bread, thickly sliced Melt:
1 cube butter
6 cloves garlic, finely chopped

1. Brush melted butter-garlic mixture on each half of bread. Place buttered slices on cookie sheet and broil until golden (just a minute or two).

Salmon Over Black and White Bean Salsa

Wine Pairing - Viognier
Prep. time: 10 minutes
Cook time: 10+ minutes (depends on thickness)
Serves 4 Start barbecue or preheat oven to 425 degrees F. (220 degrees C)

1 lb. salmon fillets (500g)

Salsa:
1 cup *canned black beans, drained (250mL)
1 cup canned white navy beans, drained (250mL)
3/4 cup chopped tomatoes (175mL)
1/2 cup green peppers (125mL)
1/4 cup chopped red onions (50mL)
1/4 cup chopped *fresh coriander (50mL)
2 Tbs. balsamic vinegar (25mL)
2 Tbs. lemon juice (25mL)
1 Tbs. olive oil (15mL)
1 tsp. minced garlic (5mL)

1. Salsa: In bowl combine black beans, white beans, tomatoes, green peppers, red onions and coriander. In small bowl whisk together vinegar, lemon juice, olive oil and garlic; pour over bean mixture and toss to combine.

2. Barbecue fish or bake uncovered for approximately 10 minutes for each 1 inch (2.5cm) thickness of fish, or until fish flakes with a fork. Serve fish over bean salsa.

Recipe from ROSE REISMANÕS ENLIGHTENED HOME COOKING

FOCCACCIA

Prep. time: 1 minutes
Cook time: 15 - 20 minutes
Serves 4

1 loaf foccaccia
1/4 cup olive oil
pepper, to taste
red pepper flakes
1/4 cup sun-dried tomatoes, packed in oil

1. Brush olive oil over the top and sprinkle with black pepper and red pepper flakes and sun-dried tomatoes. Bake at 425 degrees for 15 to 20 minutes, according to package directions.

Chinese Chicken Salad

Wine Pairing – Semillon
Prep. time: 25 minutes
Cook time: 3 minutes
Serves 4

1/3 lb. rice noodles (py mei fun)
2 chicken breasts
1 head lettuce, shredded into 1/2 inch slices
3 green onions, cut into 1/2 inch slices
1 cup celery, thinly sliced
1 cucumber, peeled, seeded and thinly sliced
3 Tbs. toasted *sesame seeds
3 Tbs. toasted almonds, slivered

Dressing:
6 Tbs. sugar
7 Tbs. rice vinegar
2 tsp. salt
1/4 tsp. pepper
1 tsp. lemon juice
1/4 tsp. *Five Spice Powder
1/4 cup oil

1. Break apart rice noodles, and deep fry a small amount at a time in hot oil (approximately 350 to 360 degrees). Noodles will fry within seconds and will be white and crisp when done. Drain and set aside.

2. Mix together sugar, rice vinegar, salt, pepper, lemon juice, 5-spice powder, and oil. Shake well and set aside.

3. Steam chicken breasts for 20 minutes. Cool and shred. Mix 1 or 2 Tbs. dressing with chicken and set aside.

4. Just before serving, lightly mix vegetables, chicken, toasted sesame seeds and toasted almonds. Pour dressing over salad and mix. Add fried rice noodles and lightly mix again.