You won’t miss the cream in this silky mushroom pasta, which gets its “blush” from Rosé. Have all ingredients ready and this dish will go together quickly.  Feel free to use a mix of mushrooms, slicing them to approximately the same size.

Serves 4

• 12 ounces pasta of your choice
• 24 ounces fresh mushrooms of your choice, wiped clean with a damp paper towel and sliced
• 2 tbsp. olive oil
• 4 tbsp. butter (or vegan alterative)
• 2 shallots, finely chopped
• 6 cloves minced garlic
• 2 tbsp. tomato paste
• 1 cup fresh parsley chopped
• 1 cup Rosé
• 2 tbsp. fresh lemon juice
• 1 cup pasta water saved from cooked pasta
• ½ cup finely grated Parmesan (or vegan alternative)
• 2 teaspoon salt for the sauce and 2 teaspoons for the pasta water
• 2 teaspoons freshly ground black pepper, or more to taste
• 1 teaspoon red pepper flakes, optional

Instructions:

Bring a large pot of salted water to a boil for the pasta. When it comes to a rolling boil, add the pasta and cook to “al dente” per the pasta package timing. While the pasta is cooking, make the sauce. Add the oil to a large sauté pan over medium heat.

Add the mushroom and sauté for 5 minutes until they begin to release their juices. Add the butter, shallots, salt and pepper and cook for two minutes.  Add the garlic, tomato paste and ¾ cup of the parsley and stir to combine. Cook for ONE minute watching so the garlic does not burn.  Add the lemon juice and wine and cook down until almost all of the wine has evaporated.

Lastly add the Parmesan and pasta water and stir. Gently toss with the sauce with the drained pasta and cook for a minute or two. Sprinkle with more parsley and optional red pepper flakes.

Serves 6

This delicious and versatile dressing has a variety of uses.
It’s our new go-to. Try it on:

• tossed green salad
• Caprese salad
• warm or cold potato salad
• drizzle it over steamed, roasted or skewered and grilled vegetables
• drizzle on pizza
• And our favorite… tossed with Panzanella, the Italian bread salad which contains tomatoes and basil.
• I bet you have already thought of other uses!

Ingredients:

1 ½ cups Sangiovese or other medium bodied red wine
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
2 cloves minced garlic
1 teaspoon mustard powder
½ cup extra virgin olive oil
Salt and pepper to taste

Instructions:

Boil the wine in a small saucepan uncovered over high heat. Lower the heat and simmer for 8 minutes, until the wine is reduced by half. Stir in the garlic and vinegar and simmer 1 minute longer.

Transfer to a small bowl and whisk in the brown sugar. Cool to room temperature and then whisk in the remaining ingredients until well blended.

Store leftovers in a small jar in the refrigerator.

Serves 6

This is an original recipe of a quick, hearty soup for these last weeks of winter. Enjoy!

Ingredients:

• 3 tbsp. Extra virgin olive oil
• 3-6 cloves minced garlic
• (We love garlic, but you don’t have to.)
• 1 yellow onion chopped fine
• 1 lb. sausage - chicken or vegan sliced thin
• Pinch of red pepper flakes (optional)
• 3/4 c dry white wine
• 8 cups chicken or vegetable broth
• 1 bunch of kale, ribs removed and leaves chopped
• 1/4 cup chopped fresh or prepared basil
• 4 cans of cannellini beans, drained and rinsed
• 1 cup milk, cream or dairy substitute
• Salt and pepper to taste
• Grated parmesan cheese and fresh chopped parsley for garnish

Instructions:

In a large soup pot heat oil over medium heat. Add the garlic and cook slowly for 1 minute, watching that it does not burn.

Add onions and sausage and cook for 10 minutes, stirring occasionally. Add the wine and turn up the heat to medium high until the wine is just about all cooked off. Add the chicken broth, turn up to high and bring to a boil.

Once it is boiling turn down the heat to medium, add the kale and beans and cook for 10 minutes. Add the milk and turn off the heat, so the milk does not curdle.

Top with shredded parmesan cheese and fresh chopped parsley.

Serves 6

Basque country lies on the border between Spain and France. It’s no wonder that this region with an interesting history has elevated cooking to an art. In Basque country you would be served this simply with a crusty bread, yet it would be tasty served with rice or mashed potatoes. Possible pairings: a fresher (younger) Tempranillo, which originates from northern Spain, or if you prefer white, a crisp Sauvignon Blanc.

Ingredients:

• 4 skinless chicken breasts, cut in half if large or 8 small boneless thighs
• Coarse salt
• ½ cup olive oil
• 3-5 cloves garlic depending on your taste
• 1 medium onion, cut into strips (end to end, not in rings)
• 2 red bell peppers cut into strips
• 1 cup fresh tomatoes, peeled, seeded and diced or 1 cup canned diced tomatoes (drained)
• 1 ½ teaspoons sugar
• 1 teaspoon salt
• 1 cup dry white wine. Always use good wine in your recipes, poor quality wine will come through.
• Juice of ½ a lemon
• Chopped flat leaf parsley

Instructions:

Sprinkle the chicken with coarse salt and set aside.

In a skillet heat 6 tablespoons of the olive oil over medium heat. Add the onions and sauté about 5 minutes or until soft. Add the red peppers, tomatoes, garlic, salt and sugar. Cook, stirring occasionally for 10 minutes. Turn off the heat until the chicken is browned.

In a deep, heavy pot, heat the remailing olive oil over high heat. Pat the chicken dry with paper towels and add it to the oil, turning until lightly browned on all sides, about 10-15 minutes. Do not crowd the pan, work in batches and keep cooked chicken on a plate and covered with foil. When the chicken is all browned add it all back to the pot along with the vegetables and wine. Stir together and lower the heat to medium, partially cover and cook for 30 minutes, until the sauce thickens and the chicken is cooked through.

Gently stir in the lemon juice, and cook for 5 minutes. Serve the chicken with the sauce and garnish with parsley.

Serves 4

Years ago, in the Alsace region of France we enjoyed a regional specialty, Tarte Flambee, which was made with cheese and wine-enhanced onions. Here is our version made into a sandwich which could be served for brunch, lunch or dinner (and why not breakfast!).

Ingredients:

• 4 slices French bread
• 2 tbsp olive oil
• 1 red onion chopped into small pieces
• 1 clove garlic minced
• 1 tsp minced rosemary (or ½ tsp dried)
• 1 tsp minced thyme (or ½ tsp dried)
• 1 tbsp sugar
• 2 tbsp flour
• 1 cup medium bodied red wine such as Merlot, Tempranillo or Sangiovese
• 2 tbsp softened butter
• 1 cup shredded Gruyere or Swiss cheese

Instructions:

In a pan over medium heat add the oil. When hot add the onions and cook until soft stirring occasionally. Add the garlic, rosemary and thyme and sauté for 2 minutes. Watch that the garlic doesn’t brown. Sprinkle in the sugar and sauté for 2 minutes, stirring the whole time. Sprinkle in the flour and mix in. Add the wine.

Once the wine comes to a bubble, reduce the heat and cook stirring occasionally until the alcohol is burned off and the reduction is the consistency of oatmeal. Taste to make sure the alcohol is burned off.

Spread one side of each bread slice with butter. Assemble your sandwiches with a layer of the onions and a layer of cheese. Heat a large pan or griddle to medium heat. Slowly cook buttered side down until golden brown on each side. For a complete meal serve with a salad and the same wine in you used in this recipe. A votre santé.

Serves 2 and can be doubled

Many countries use fruit in their savory dishes and Italy is no exception. This harvest season recipe is from Umbria, “the green heart of Italy”.

Ingredients:

• 2/3 cup extra virgin olive oil
• 2 tablespoons fresh rosemary finely minced
• 2 teaspoons fennel seed
• freshly ground pepper to taste
• 2 pounds vegan, chicken or pork sausages made without garlic, red pepper or other strong flavors. If you use the vegan or chicken sausages skip the poaching step below, but pierce the sausages prior to putting them in the oven.
• 2 pounds table grapes – red, green, black or a
• combination of all three – rinsed, dried and destemmed
• 1 ½ cups medium bodied red wine such as Sangiovese

Instructions:

In a small saucepan over a low flame, heat the oil – taking care not to let it reach the boil – and add the rosemary, fennel seed and black pepper. Stir and cook for 2 minutes, cover the pan and turn off the heat letting the oil infuse for 15 minutes. If using pork sausage pierce the sausage with the tip of a knife, two pricks each, and place them in a pan with enough cold water to just cover them. Bring the sausages to a simmer, partially cover with a lid, and poach the sausages for five minutes. Heat oven to 400 degrees. Vegan or chicken sausages do not need this poaching step, but prick them prior to placing them in the oven.

Drain the sausages (if using pork) and place them in an ovenproof roasting pan. Or do everything in a cast iron skillet! Pour the infused oil over the sausages, add the grapes, and toss everything together, coating with the oil. Roast the sausages and grapes for 25 minutes, tossing them three times so the sausages will crust and the grapes become plump, their skins bursting with juices. With a slotted spoon, remove the sausages and grapes from the pan and keep warm.

Add the wine to the pan and stir over medium heat, scraping up any bits and pieces that cling to the pan. Raise the heat to high and let the wine reduce to a syrup. Stir the sauce and keep a close eye on it so is does not burn. Lower the heat and add the sausages and grapes to heat through. Serve on warmed plates with a ladleful of polenta, mashed potatoes or just some great crusty bread.

Serves 4-6