Strawberry Basil Sangria

Ingredients:

• 1/2 lb fresh Strawberries, hulled and thinly sliced
• 1 Apple, sliced, cored and diced
• 1 oz fresh basil leaves, scored with a fork 
• 1 bottle Sweet White Wine
• 1/2 cup White Sugar
• 1 cup Club Soda
• 1 cup White Grape Juice

Directions:

Layer fruit, basil and sugar in pitcher and let sit for 10-12 minutes. Add club soda, white wine and grape juice. Stir well, Serve.

Sauteed Pork with Peaches

Ingredients:

• 2 tsp Olive Oil
• 4 - 4oz Pork Chops
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 tbsp Shallots, thinly sliced
• 1/4 tsp Thyme
• 4 Peaches, cut into wedges
• 1/2 cup Dry White Wine
• 1/2 cup Chicken Broth
• 2 tsp Honey
• 2 tsp Butter

Directions:

Heat Oil in large skillet over medium-high heat, swirling to coat. Season pork chops with salt and pepper, add to pan. Cook three minutes each side and remove from pan - keep warm.

Add shallots, thyme and peaches to the skillet and cook for two minutes. Stir in wine, scraping bottom of pan to loosen browned bits. Bring to a boil. Cook one minute.

Stir in broth and honey and bring to a boil. Cook 2 minutes. Remove from heat, stir in butter until melted. Spoon sauce over pork chops. (I serve over a bed of rice or Israeli couscous)

French Dip Soup

Preheat oven: 400 degrees

Ingredients

·        4 tablespoons extra virgin olive oil

·        4 pounds Onions (use any kind you’d like)

·        6 cloves Garlic, minced

·        10 oz white mushrooms, Sliced

·        1/8 teaspoon dried thyme

·        2/3 cup dark brown sugar, packed

·        2 cups Merlot or other red wine

·        6 cups water

·        3 tablespoons beef bullion

·        Beef Roast, cooked and shredded

·        1/4 teaspoon freshly ground black pepper

·        1/4 teaspoon salt (I use coarse sea salt)

·        6 slices French, Italian, or sourdough bread, cut into cubes

·        3/4 ounce shredded Swiss cheese

Directions

Peel and slice onions thinly. In  stock pot, over medium high heat, add  oil, onions, garlic, mushrooms and thyme to the pot and stir to coat the onions and mushrooms with the oil. Cook, stirring frequently, until onions are transparent.

Add brown sugar and stir to coat. Cook, stirring frequently, until onions start to brown (about 15 minutes), then reduce heat to medium-low, cover the pot and continue cooking, stirring frequently, until onions are browned and caramelized. Pour in red wine and cook, stirring constantly, until the wine has cooked down. Add water, bullion, and roast all at once, stirring while pouring to loosen any remaining bits of onion from the sides and bottom of the pot.

Cover, reduce heat and simmer the soup for 40 minutes. (You can stop at this point – if you want to make the soup ahead, let it cool, then cover and place in the fridge – reheating before serving)
Ladle soup into ovenproof soup cups, bowls or a large crock. Top soup with cubed bread and shredded Swiss.

Bake for 5 minutes. Remove from oven and allow to stand for 1 or 2 minutes before serving.

Beets with Garlic and Wine

• 1 lb Beets
• 1/2 cup Dry White Wine
• 1/4 cup Water
• 2 tbsp Olive Oil (or Butter)
• 2 cloves Garlic, finely minced
• 1/2 tsp Salt
• 1/2 tsp Black Pepper, freshly ground
• 2 tbsp Crumbled Feta

Peel Beets and cut into bite-sized pieces.

Put all ingredients into sauce pan, cover and simmer until beets are tender.

Crumble feta over top.

Serve any temperature.