Red Wine Vinegar
1 - 11 of 11 Results
1 - 11 of 11
Red Wine Vinegar
  • Umami Pastrami Panini

    This umami-packed upgrade of the classic pastrami sandwich delivers layer upon layer of savory flavor and a beguiling combination of sweet, salty, pungent, meaty and creamy.

  • Roasted Beet Soup

    When I was growing up, my mother often made a beet soup that she called Borscht, and it was a traditional Christmas Eve offering. She always made her borscht the same way every time, but now I know there are a number of varieties of borscht, including some that don’t include beets at all. My variation on the traditional Borscht is that I roasted the beets rather than boiling them. The beets are sweeter, and the flavor is more concentrated. I served this soup with mom’s traditional garnishes – sour cream stirred into the soup as it was served, and cubed cucumbers for a fresh crunch.

  • Pastrami Chopped Salad

    All the great flavor of a pastrami sandwich, deconstructed into a salad –fuggetaboutit!

  • Italian Chicken Sausage & Summer Squash Wraps with Basil Yogurt Sauce

    Use up your summer squash in this fresh and flavorful wrap, filled with spinach and sautéed squash, onion and Italian chicken sausage, topped with a creamy basil yogurt sauce.

  • Wilted Spinach Salad

    West Coast Wilted Spinach has a sharp and savory tang that complements almost any meal.

  • Classic Italian Vinaigrette

    Salad dressings are sort of personal. Some of us like them tangy, some not. So shake, taste, and add more vinegar or olive oil to your liking.

  • Steak Sandwich with Caramelized Red Wine Tomato Relish

    Steak sandwiches are an Australian classic, usually enjoyed outdoors or on the beach, followed by a solid game of touch footy! I’ve brought this one a little up-market by caramelizing the tomatoes with some aromatic red wine – make sure you enjoy the wine with the dish too! For me, it will be the big jammy Mt Langi Ghiran Shiraz!

  • Buffalo Burger with Harvest Relish

    It’s hard to go back to buying ground meat for making burgers when you’ve started making your own using your meat of choice. You can control the amount of fat, mix meats, add flavors and make the grind as coarse or fine as you like. If I’m going to make a regular burger, I always use buffalo – it’s lean, flavorsome and I know it will be grass fed. Just buy the meat of choice, dice and place in a food processor with …..whatever, using the pulse button to grind as desired.

  • Skirt Steak Tacos

    Marinated skirt steak is pan grilled and combined with onion, tomato, lime and queso fresco cheese inside corn tacos for a crowd-pleasing dinner you can have on the table in less than 20 minutes.

  • Grilled Corn and Arugula Salad with Smoked Tomato Vinaigrette

    A colorful mélange of summer vegetables with a smoky acidic dressing that will complement many a meal.

  • Warm farro and brussels sprout salad

    A side dish with color and depth, this farro salad has fresh Brussels sprouts and those classic Thanksgiving touches of cranberry and pecans. Add tea and cranberry sauce for depth and sweetness.