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INGREDIENTS: 1 pint cherry tomatoes 2 tbsp olive oil, divided 8 lamb loin chops 2 tbsp balsamic glaze (approx.) 1 tbsp each fresh parsley and oregano, chopped 1 clove garlic, minced Saltand pepper METHOD:Preheat broiler to high and arrange rack in the highest position.Toss cherry tomatoes with 1 tbsp olive oil. Scatter onto one side of an oiled baking sheet.Toss lamb chops in remaining oil, glaze,parsley, oregano and garlic. Arrange on theother side of the baking sheet. Season tomatoes and lamb liberally with salt and pepper.Broil chops for 3 minutes per side for medium-rare (145°F) or until lamb is cookedto...

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Yield: 24 stuffed pepper halves INGREDIENTS: 12 multicoloured mini bell peppers (approx.) 1 tbsp olive oil Pinch salt and pepper 4 oz cream cheese, softened 1 cup shredded Manchego cheese ⅓ cup finely chopped Manzanilla olives (with pimentos) ¼ cup mayonnaise 2 tbsp finely chopped parsley 1 large clove garlic, minced ¼ tsp smoked or Spanish paprika Toasted sliced almonds and additional chopped parsley (optional) METHOD:Preheat grill to medium-high (400°F/200°C). Halve peppers, remove seeds and ribs but keep stems intact for presentation. Toss with oil, salt and pepper. Place peppers on grill, cut-side-down. Grill for 2 minutes or just until...

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INGREDIENTS: 1 sheet pre-rolled puff pastry 2 tbsp butter 1 small onion, chopped 8 oz mushrooms, sliced 2 cloves garlic, minced 1/2 tsp each salt and pepper 1 cup chicken broth 1/2 cup Limited Edition Chardonnay Chenin Blanc 1 tbsp cornstarch 2 cups cooked chicken, cubed 1 cup marinated artichoke hearts, chopped 1 cup sour cream 4 cups baby spinach 1 cup Parmesan cheese, grated 1 tsp lemon zest, finely grated METHOD: Preheat oven to 425°F (220°C). Lay the pastry on a board. Using the bottom of a 12 oz. oven-proof dish as a guide, cut out four circles out...

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INGREDIENTS: 1 lb each ground beef and pork 1 of each large onion, carrot and celery rib, finely chopped 4 cloves garlic, minced 1 tbsp dried oregano 2 tsp fresh rosemary, chopped 1/4 tsp hot pepper flakes 1 can (28 oz) fire roasted or regular crushed tomatoes 2 cups Limited Edition Petit Ruby Cabernet 2 cups beef broth 1 chunk Parmigiano Reggiano cheese rind (optional) 1/4 cup fresh parsley, chopped Salt and pepper 2 lb rigatoni or penne Grated Parmigiano Reggiano cheese Extra virgin olive oil METHOD: Brown beef and pork in a large Dutch oven set over medium heat....

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Recipe: 1 cup low-sodium chicken stock 1 cup unsalted butter 1/2 cup white wine 2 sprigs rosemary 1 lemon cut into 3/4" pieces 2 tablespoon honey 12-pound turkey 1 tbsp. salt 1/2 tsp. black pepper 10 cloves garlic, peeled To make the basting liquid: Bring chicken stock, butter, and wine to a boil in a small saucepan over high heat. Add the rosemary and simmer for 20 minutes. Add the honey, remove from heat, set liquid aside, and keep warm. To make the turkey: Preheat the oven to 350 degrees F. Season the turkey with salt and pepper. Stuff the...

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