Good Wine Recipes

4 (15 ounce) cans black beans, rinsed and drained
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
1/4 red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
2/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
1/4 teaspoon hot sauce, or to taste

4 red bell peppers
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/8 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1/2 teaspoon capers, drained and rinsed

1/3 cup sake
1/3 cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
1/4 cup packed brown sugar
1/3 cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

1/4 cup olive oil
1 pound bratwurst links, cut into 1/2 inch slices
2 1/2 pounds chicken pieces
1 pinch kosher salt to taste
2 pounds potatoes, cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
2 1/2 tablespoons fresh rosemary leaves, chopped
1 teaspoon red wine vinegar

12 ounces fettuccini pasta
1 tablespoon olive oil
4 skinless, boneless chicken breast halves, chopped
6 cloves garlic, minced
1 cup chicken broth
1 cup dry white wine
1 cup frozen green peas
1 tablespoon dried parsley
1 1/2 cups chopped fresh tomato
2 green onions, minced
1 pinch cayenne pepper
1/4 cup grated Romano cheese

4 pounds ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
1 3/4 cups white sugar
1 cup red wine vinegar
2 onions, diced
1/4 cup golden raisins
2 teaspoons mixed spice
1 teaspoon chili powder
1 pinch paprika
1 tablespoon curry paste

1/2 cup water
1/4 cup red wine vinegar
1 tablespoon sugar
3/4 pound boneless beef chuck roast, cut into 1-inch cubes
3/4 teaspoon salt
Dash pepper
1 dash ground nutmeg
1 small onion, sliced
2 teaspoons minced fresh parsley
1 bay leaf
3 tablespoons raisins
2 teaspoons cornstarch
2 tablespoons half-and-half cream
Hot cooked egg noodles

Dijon Vinaigrette
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
2/3 cup extra-virgin olive oil

Pasta Salad
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
2 tablespoons salt for pasta water
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
3/4 cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
1/2 small red onion, cut into small dice
2 teaspoons dried oregano

4 beef tenderloin steaks, 1 inch thick
2 teaspoons crushed seasoned pepper or ground black pepper
vegetable cooking spray
3 tablespoons chopped shallots
1 cup Swanson(r) Beef Broth (regular, Lower Sodium or Certified Organic)
1/2 cup Burgundy wine or other dry red wine
2 tablespoons Dijon-style mustard
1 tablespoon butter
Chopped fresh parsley (optional)

1 (3 pound) boneless turkey breast, halved
2 tablespoons butter or margarine, melted
2 tablespoons dried parsley flakes
1/2 teaspoon dried tarragon
1/2 teaspoon salt (optional)
1/8 teaspoon pepper
1 (4.5 ounce) jar sliced mushrooms, drained
1/2 cup white wine or chicken broth
2 tablespoons cornstarch
1/4 cup cold water