Collard Green Salad with Oranges and Port-Soaked Cherries

2/3 c. dried cherries

1/2 c. port*

1/4 c. plus 1 T. extra-virgin olive oil

2 T. apple cider vinegar

1 T. whole-grain mustard

1 t. Dijon mustard

1 t. honey

1/2 t. kosher salt

1/2 t. black pepper

8 c. thinly sliced, stemmed collard greens (from 2 1-lb. bunches)

1 small red onion, thinly sliced (1/2 c.), rinsed and drained

2 navel oranges, peeled and sliced into 1/4"-thick rounds (about 10 rounds)

1/2 c. toasted walnut halves

2 oz. goat cheese, crumbled (about 1/2 c.)

Microwave cherries and port in a small bowl on HIGH until port comes to a boil, about 90 seconds. Let stand 10 minutes. Drain, reserving cherries and 2 T. port (discard remaining port).

Place oil, vinegar, mustards, honey, salt, pepper, and reserved 2 T. port in a lidded jar. Seal and shake well until blended and creamy.

Place collards in a large bowl. Drizzle with about half (1/3 c.) of the dressing. Gently massage together using your hands until collards wilt, about 2 minutes. Add onion and oranges; toss gently to combine. Arrange salad on a platter or in a large bowl. Sprinkle with walnuts, goat cheese, and cherries. Drizzle with remaining dressing.

*If port is not desired, can use plain dried cherries. 

Adapted from Southern Living magazine, Jan.-Feb. 2021, p. 80.

Port & Mushroom Linguini

3 oz. butter (or 1-1/2 oz. butter and 1 T. olive oil)
2 medium onions, finely sliced
1 red pepper, cut into strips
1 green pepper, cut into strips
1 yellow pepper, cut into strips
1 lb. organic brown or chestnut mushrooms, sliced
1 T. Dijon mustard
1/2 T. soy sauce (optional)
1 wineglass port*
1 spoonful tomato puree (optional)
1 pt. whipping cream or sour cream
1 bunch chives, snipped
Fine garlic sea salt
Freshly ground black pepper
Minced garlic, to taste (optional)
1 lb. dry linguini or other dry pasta
Freshly grated Parmesan or Pecorino cheese

*Can use Madeira, sherry, or vermouth instead of port. Brandy will also work but only use 1/2 wineglass of brandy.

Melt the butter slowly in a deep heavy pan, taking care not to burn it.

Add the onions and cook gently until starting to soften, then stir in the peppers and cook for 3 minutes more before adding the mushrooms.

Stir in the mustard and soy sauce (if using). Then add the port. Increase the heat and reduce the liquid by half, stirring frequently.

Finally add the tomato puree (if using) and cream and bring to a boil. Boil vigorously until reduced by at least a third and thickened to a good consistency. Take care not to burn the sauce in your haste to reduce it.

Stir in the chives and adjust the seasoning just before serving. Garlic lovers may want to add extra garlic at this point.

Meanwhile, cook the pasta in plenty of boiling salted water to which a little olive oil has been added. Drain and toss in the sauce. Serve with Parmesan or Pecorino cheese.

Serves 4-6.

Adapted from Entertaining with Friends, p. 23.