Get the latest Redwine recipes from Group Recipes. http://www.grouprecipes.com/tag/redwine Delicious, meaty and full of Italian flavour but without the meat or fat! Form into whatever shape you desire, I find patties cook a bit more evenly than "logs". http://www.grouprecipes.com/65442/vegan-italian-sausage-patties.html Slow baked in oven and easy to throw together. Reminds me a lot of sauerbraten. Lots of delicious gravy! http://www.grouprecipes.com/54294/tangy-beef-brisket.html Refreshing plum soup great for those outdoor suppers on a hot evening. http://www.grouprecipes.com/53210/summer-plum-slurp.html The colors in this salad are beautiful and pale, but the flavors in this winter mix are vivid and fresh. Enjoy. Adapted from a recipe at Bon Appétit http://www.grouprecipes.com/40723/cauliflower-white-bean-and-feta-salad.html This salad makes for a beautiful presentation and is made of fresh, good-for-you ingredients. The goat cheese rounds adds the perfect taste, look and texture. Enjoy. Recipe adapted from Bon Appétit. http://www.grouprecipes.com/40622/farmers-market-salad-with-spiced-goat-cheese-rounds.html Tonight my menu consists of the Spanish-inspired Smoked Paprika Turkey Meatballs, White Rice (I'm using Jasmine) with Spanish Manzanilla Olives, Roasted Garlic and Toasted Almond Slivers and Oven-Roasted Brussels Sprouts (trim - place in large bowl, toss with about 3 tbsp. of olive oil, salt and black pepper, place on shallow baking sheet in 400 F oven for about 35-40 minutes until crisp on the outside and tender on the inside. Shake the pan periodically to roll them about on different sides. They get really lovely and nutty tasting. ) The meatball recipe is adapted from an Orlando Sentinel recipe. Enjoy. http://www.grouprecipes.com/36974/smoked-paprika-turkey-meatballs.html Sometimes I just crave stewed meat. Like most stewed dishes this is best if left to sit for a day so that the flavours can develop. http://www.grouprecipes.com/35494/wine-stewed-oxtail.html A light pasta dish with bacon and tomatoes, complimented by the perfect seasonings. (By: "Guy Fieri", "Guy's Big Bite", Food TV http://www.grouprecipes.com/25637/bacon-and-tomato-pasta.html This is not your typical apple pie, nor does it call for your typical mustard! Use the “Mostarda di Cremona” recipe I have posted here, or buy the jarred kind from an Italian specialty market or Amazon (http://www.amazon.com/Pastacheese-Mostarda-Di-Cremona/dp/B000LMR0QE). http://www.grouprecipes.com/24727/venetian-apple-mustard-pie.html Something my mom told me about when she came home from Italy, following info from About.com: "This is what most Italians think of when they hear the word mostarda. It's voluptuous, and though something of an acquired taste (like fine whisky, for that matter), can be addictive. Since the fruit is not finely sliced, you should select pieces that look perfect." http://www.grouprecipes.com/24726/mostarda-di-cremona.html