This delicious creamy herb appetizer is perfect for the holidays. It’s very easy to make, no cooking involved, and can be kept in the refrigerator for a couple of days before serving.
French Onion Soup on a chilly day is comforting and relatively simple to make. The strong flavor of onion mellows after sautéing. Top with a slice of sour dough French or rye bread, herbs, garlic and a sprinkling of Gruyère cheese. Serve with a green salad and call it dinner. Satisfying and nutritious.
The tangy combination of crisp green beans, coupled with the bold flavors of broccoli and beets makes a delightful side dish appropriate for many different entrées. It’s important that the green beans and broccoli are only steamed lightly since they will soften more with the addition of the hot marinade.
This prawn salad is perfect for a warm weather dinner or lunch because the cooking is minimal. Make sure to allow enough time for the shrimp to marinate. The Beaujolais blend, lemon and olive oil make for a delightful dressing. I like making this for an appetizer since it can be made a day in advance.
When avocados were in season my mother made this salad on a regular basis. It was quite revolutionary eating grapefruit for dinner and combining it with avocado. This version is tweaked to show case the natural flavors of the grapefruit and the avocado.* Late fall and winter is a good time to make the salad since both avocados and grapefruit are at their best and readily available.
Try this recipe when eggplant and basil are in season. We’ve found Eggplant Parmesan can often be heavy and watery. We’ve tweaked the standard recipe by baking the eggplant first and doing away with the breading. We added Italian pork sausage to the sauce which we really like, but can be eliminate if desired. The casserole get a huge boost from the Beaujolais blend, fresh basil and minced garlic. The results are a zesty, garlicky and very satisfying entrée.
Pasta is a welcomed entrée during cold weather especially when it’s topped with a hearty, herb laced, tomato sauce. The Paravangna Blend delivers a balanced interplay with the tomatoes–spicy and aromatic. We like adding the mined garlic at the end for an added punch of flavor.
This salad dressing is delightful on all types of leafy green or vegetable salads. It has a tangy, but light delicate flavor. You can vary the herbs added as well as the vinegar. It is especially good with Chili Thyme apple cider vinegar.
A whole chicken roasted at a high temperature and seasoned with Fuller’s Dill Blend, garlic, lemon juice and zest, plus a liberal dash of coarse salt renders a chicken appropriate for a party or celebration. The high temperature seals in the juices as the flesh absorbs the piquant seasoning. Serve with fresh corn on the cob, potatoes, or a grain such as rice, quinoa, or couscous. Four to five generous servings.
This is a lighter but very delicious version of a Greek favorite. The addition sweet peppers elevates the red sauce giving it a little pop and using Asiago cheese in the cream sauce makes the entire dish substantial. Serve with a lightly dressed green salad and sourdough bread. Serves 4-6.