1 1/4 cups of dry red wine (we suggest using En Primeur Winery Series Chile Merlot)
2 tablespoons of balsamic vinegar
1 1 inch piece of fresh ginger, sliced
1 teaspoon vanilla
1/2 teaspoon salt
Whipped cream
Instructions
In a large saucepan combine the first eight ingredients. Cook and stir over medium-high heat until fruit softens and sugar is dissolved.
Remove from heat; let mixture cool to room temperature. Remove ginger slices; discard.
Working in batches, transfer wine mixture to a blender. Cover and blend until smooth. Transfer blended mixture to a 13×9 inch dish or pan. Cover and freeze overnight.
When ready to serve, scoop sorbet into wine glasses. Top with whipped cream and enjoy!
These short ribs take some time and effffort to prepare, but the results are worth it as you toast your delicious handiwork work with a big, bold glass of Barbaresco Style red.
1/2 cup chopped sun-dried tomatoes 3 tbsp all-purpose flour
1 1/2 cups good quality beef broth
1 cup red wine
1/4 cup balsamic vinegar
To Serve
1 lb fresh gnocchi
2 tbsp butter
1 clove garlic, minced 6 cups baby spinach
Instructions
Preheat oven to 325°F.
Season short ribs with salt and pepper. Heat oil in a Dutch oven set over medium. Brown ribs all over. Remove to a plate.
Add leek, carrot and garlic to pot; sauté for 5 minutes. Stir in sun-dried tomatoes and flour; cook for 1 minute. Stir in broth, wine and balsamic vinegar; bring to a boil.
Nestle ribs into pot and transfer to oven; cook, covered, for 1 hour. Uncover and cook for 1 to 1 1/2 hours, turning ribs occasionally. (Skim any accumulated fat offff the surface of the sauce as desired.)
To Serve: Meanwhile, boil gnocchi in salted water according to package directions; drain well.
Heat butter in a large, nonstick skillet set over medium heat. Add garlic and sauté for 1 minute. Add gnocchi in a single layer. Top with spinach; cover and cook for
3 minutes.
Uncover and toss gnocchi and spinach until wilted; divide between serving bowls. Top each portion with a rib and spoon over sauce to taste.
1/4 cup each sweet mango chutney and grainy mustard
1 tbsp each soy or tamari sauce and lemon juice
1 tsp mild Indian curry powder 2 cloves garlic, minced
8 bone-in, chicken thighs (skin-on or removed if preferred)
Salt and pepper
2 tbsp olive oil
1 each green and yellow zucchini, sliced in 1/2-inch pieces then halved
1 red pepper, roughly chopped
1 cup drained canned chickpeas
Sliced green onions (optional)
Steamed jasmine rice (optional)
Instructions
Preheat oven to 400°F. Whisk mango chutney with mustard, soy sauce, lemon juice, curry powder and garlic in a large bowl until well-combined. Measure out 2 tbsp and reserve in a separate medium bowl.
Season thighs with salt and pepper. Add chicken to large bowl and toss to coat in marinade.
In an oven-proof oiled skillet on medium-high heat, sear thighs on each side for about
3 minutes.
Meanwhile, stir olive oil into reserved marinade. Toss in zucchini, red pepper and chickpeas to coat.
Turn chicken skin-side-up. Scatter vegetable mixture around chicken and roast in the oven for 25 to 30 minutes or until chicken is cooked through and vegetables are golden. Garnish with green onion and serve with rice (if using).
Optional accompaniments: Grilled flatbreads, cherry tomatoes, cucumber, feta and black olives
Koftas
Preheat broiler to high and position rack in upper third of oven.
Stir egg with mint, cumin, salt, pepper, paprika and garlic.
Crumble in beef and mix gently to combine into 8-inch log.
Chill in freezer for 10 minutes.
Divide into 8 equal portions and form around the soaked skewers.
Brush all over with a little olive oil.
Arrange koftas on a rack set over a foil-lined baking sheet.
Broil, turning occasionally, for 10 minutes or until browned and no pink remains.
Garlicky Yogurt Mint Sauce
Stir yogurt with mint, olive oil, garlic, salt and pepper.
Serve koftas with sauce and accompaniments of choice.
Notes
TIP: To cook on a barbecue: preheat grill to medium. Grill koftas, turning often, for 10 minutes or until well-marked and no pink remains. (If wooden skewers start to scorch, lay a strip of foil on the grate underneath as a shield.)
2 large red or orange peppers, halved lengthwise and seeded
1/2 cup Israeli or pearl couscous
1 tbsp olive oil
1 large clove garlic, minced
1 1/4 cups vegetable broth
1/2 tsp ground cumin
1/4 tsp each salt, turmeric and cinnamon
1 cup chopped baby spinach leaves
1/2 cup cooked lentils
1/2 cup crumbled feta cheese
1/4 cup golden raisins
Instructions
Preheat oven to 400°F. Place peppers, cut-side-down on a parchment-lined baking sheet. Roast for 15 minutes or until softened. Turn upright and reserve.
In a nonstick skillet over medium heat, toast couscous for 3 minutes or until golden.
Add oil and garlic to skillet and cook for 2 minutes. Stir in vegetable broth, cumin, salt, turmeric and cinnamon. Cover and simmer for 10 minutes or until fluids are almost absorbed. Stir in spinach and lentils; cool slightly.
Stir feta and raisins into couscous mixture. Divide between peppers. Bake for 20 minutes or until heated through.
Notes
TIP: Meat Lovers Variation: Replace lentils with chorizo or Italian sausage; crumble the contents of 1 large fresh sausage into the skillet. Brown completely and set aside. Toast the couscous in the residual oils from the sausage. Stir in sausage with spinach once couscous is cooked and complete recipe as written.
