Recipes with red wine

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Chilled raspberry and red wine soup with cranberry juice, cinnamon, and a sour cream swirl. Refreshing summer dessert soup or unexpected starter, served cold.

In this classic French braised beek, red wine and vegetable stew is a simple and delicious dish. The flavour and texture allow you to keep it warm for your guests.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Blueberries in black pepper Syrah syrup soaks fresh berries in a reduced red-wine syrup laced with vanilla and freshly cracked black pepper. A sophisticated make-ahead dessert for dinner parties.

Four-ingredient beef chuck braised in red wine and golden mushroom soup for 3 hours until fork-tender. A hands-off oven roast that makes its own rich, savory gravy.

Grilled beef tenderloin steaks with a roasted garlic red wine reduction, pressed into a pistachio and sunflower seed crust. Restaurant-quality steak at home.

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

Use white wine if you prefer but again, something light and fruity.

Penne with eggplant, mushrooms, and red wine tomato sauce finished with melted mozzarella. A hearty Italian pasta ready in 45 minutes.

Greek beef saute: sliced sirloin with onion and red pepper in a red wine demi-glace spiked with orange zest and oregano. Restaurant flavors on the table in 25 minutes over couscous or rice.

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.

Avocado Torey is a quick no-cook avocado appetizer with scooped avocado balls on romaine, drizzled with a garlic-oregano vinaigrette of olive oil, red wine, and vinegar.

Pete's white pizza skips the red sauce for a basil-pine nut pesto base topped with wine-balsamic sun-dried tomatoes, sweet roasted garlic, pine nuts, and melty Fontina, on a homemade cornmeal crust.

Cranberry-orange gelatin salad mold with red wine, fresh orange puree, and cranberry sauce. A jewel-toned retro side dish for holiday tables.