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This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on to give it some bite. Chill and the flavors pop out. Six generous servings.
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A favorite with Caribbean and Louisiana cooks, the mild flavor of the plump, pear-shaped mirliton squash makes it a natural for vegetable side dishes.
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Get Pork with Plum Sauce Recipe from Food Network
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Get Curly Endive and Apple Smoked Bacon Salad Recipe from Food Network
www.simplyrecipes.com
This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!
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Get Cipollini Onions Braised in Red Wine Recipe from Food Network
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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A German mulled red wine recipe with orange, lemon, spices, sugar, and a splash of brandy.
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Get Mussels in White Wine Recipe from Food Network
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This red wine punch recipe is a cross between sangría and a tropical rum cocktail--with Yellow Chartreuse and Grand Marnier.
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.