Recipes with red wine vinegar
633 recipes
Veal Scaloppine with Tomatoes & Olives
Veal scaloppine with tomatoes and olives: thin-pounded veal cutlets seared quick, then topped with a bright pan sauce of bell peppers, pimento olives, and red wine vinegar.
Homemade Sun Dried Tomato Vinaigrette
Homemade sun-dried tomato vinaigrette blitzed from oil-packed sun-dried tomatoes, shallot, red wine vinegar, and fresh herbs, emulsified with a slow stream of olive oil. Deep, tangy, and umami-rich for salads and grilled veg.
Italian Tofu Frittata
This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!
Cherry-Almond Glazed Pork Roast
Slow-roasted boneless pork loin basted in a sweet-tart cherry glaze with warm spices and toasted almonds. A stunning centerpiece for Sunday dinner or holiday feasts.
Crockpot Glazed Corned Beef
Corned beef, horseradish and red wine vinegar are cooked together in another easy and delicious crockpot recipe.
Open-Face Mushroom-Brie Sandwiches
Brie gives the creaminess and cheesiness to the sandwiches, sauteed mushrooms are so delicious with the brie. It takes you about 25 minutes, enjoy.
Chicken Breasts with Eggplant & Roasted Red Pepper Sauce
Grilled chicken breasts served over smoky eggplant with a silky roasted red pepper and red wine vinegar sauce. A fresh, Mediterranean-inspired dinner ready in just 30 minutes.
Souper Salad (Lf)
A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.
Bar Room Slaw (The Four Seasons Restaurant)
Elegant julienned vegetable slaw with a handmade Dijon-lemon dressing, inspired by The Four Seasons Restaurant. Pick seasonal vegetables for color, crunch, and flavor in this no-cook showstopper salad.
Awesome Black Bean Soup with Jalapenos
Spicy black bean soup with eight jalapeños, smoky ham hock, cumin, and a final splash of tequila stirred in off heat. Half-pureed for body, garnished with sour cream.
Venison Sauerbraten
Classic German sauerbraten made with venison: a 3-day vinegar and spice marinade, hours of slow braising, and a tangy-sweet gingersnap gravy. This is the ultimate project recipe for wild game lovers.
Bruschetta Romana Piccante (Spicy Roman Bruschetta)
A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.
Lentils Ole
Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.
Bow Tie Pasta With Cherry Tomatoes Capers & Basil
A 10-minute no-cook pasta toss with cherry tomatoes, capers, nicoise olives, fresh basil, and garlic in extra-virgin olive oil. Light, bright, and vegetarian.
Thick & Rich Red Bean Soup
Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.
Florida Coleslaw
Florida coleslaw with dill, red wine vinegar, green onions, and a light mayo dressing. A tangy, herb-forward slaw that's lighter than the traditional creamy style.
Veal scaloppine with tomatoes and olives: thin-pounded veal cutlets seared quick, then topped with a bright pan sauce of bell peppers, pimento olives, and red wine vinegar.
Homemade sun-dried tomato vinaigrette blitzed from oil-packed sun-dried tomatoes, shallot, red wine vinegar, and fresh herbs, emulsified with a slow stream of olive oil. Deep, tangy, and umami-rich for salads and grilled veg.
This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!
Slow-roasted boneless pork loin basted in a sweet-tart cherry glaze with warm spices and toasted almonds. A stunning centerpiece for Sunday dinner or holiday feasts.
Corned beef, horseradish and red wine vinegar are cooked together in another easy and delicious crockpot recipe.
Brie gives the creaminess and cheesiness to the sandwiches, sauteed mushrooms are so delicious with the brie. It takes you about 25 minutes, enjoy.
Grilled chicken breasts served over smoky eggplant with a silky roasted red pepper and red wine vinegar sauce. A fresh, Mediterranean-inspired dinner ready in just 30 minutes.
A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.
Elegant julienned vegetable slaw with a handmade Dijon-lemon dressing, inspired by The Four Seasons Restaurant. Pick seasonal vegetables for color, crunch, and flavor in this no-cook showstopper salad.
Spicy black bean soup with eight jalapeños, smoky ham hock, cumin, and a final splash of tequila stirred in off heat. Half-pureed for body, garnished with sour cream.
Classic German sauerbraten made with venison: a 3-day vinegar and spice marinade, hours of slow braising, and a tangy-sweet gingersnap gravy. This is the ultimate project recipe for wild game lovers.
A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.
Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.
A 10-minute no-cook pasta toss with cherry tomatoes, capers, nicoise olives, fresh basil, and garlic in extra-virgin olive oil. Light, bright, and vegetarian.
Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.
Florida coleslaw with dill, red wine vinegar, green onions, and a light mayo dressing. A tangy, herb-forward slaw that's lighter than the traditional creamy style.
