943 red wine vinegar recipes

Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.

Fried chicken strips marinated in honey Dijon, dipped in buttermilk, breadcrumb-crusted, and served over mixed greens with crispy pancetta and honey mustard vinaigrette.

Carne asada with round steak marinated in red wine vinegar, sage, savory, and paprika, then grilled and sliced thin. Served on warm flour tortillas with onions, green chiles, salsa, and guacamole. Build-your-own taco night.

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.

Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.

Leg of lamb Nicoise marinates butterflied lamb in a Provencal paste of anchovy, garlic, rosemary, thyme, and red wine vinegar. Broiled or grilled to a juicy pink center for a Mediterranean dinner.

Oven-baked baby back ribs rubbed with brown sugar and celery seed, then glazed with a tangy homemade BBQ sauce. Fall-off-the-bone tender in about two hours, no grill or smoker required.

Peruvian-style beef skewers marinated overnight in jalapeño-spiked vinegar marinade and grilled over mesquite for smoky, spicy, tangy street food at home.

I think this recipe originated from McCalls recipe cards. Poached salmon steaks with a vegetable sauce.

Steamed salmon over a warm chickpea salad with tarragon, scallions, lemon, and a plum tomato vinaigrette. A protein-rich, restaurant-style dish in 30 minutes.

Curried red lentil soup with turmeric, cumin, ginger, and cayenne simmered until thick and creamy. An oil-free vegan soup that's naturally high in protein and fiber.

Asian-style broiled fish skewers marinated in soy sauce, ketchup, ginger, and brown sugar. Threaded on wooden skewers and cooked in just 6 minutes for a fast weeknight dinner.

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.

Red snapper soup with sauteed potatoes, shredded carrots, arborio rice, and fish broth. An Italian-style fish soup finished with parsley and red pepper flakes.

These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.

Baked vegetarian croquettes made from chickpeas, couscous, and toasted sunflower seeds with Dijon, red wine, and fresh herbs. Crispy outside, tender inside.