December 5th: Rosé Penne & Raspberry Vinaigrette

The two items listed in the title were NOT eaten together. The Rosé Penne recipe was from a Philadelphia Cream Cheese ad, and the Raspberry Vinaigrette (eaten on a spinach salad) was from December 2010's Chatelaine. Both were good, and this was a really easy weeknight meal. I might not make either one again, but you would likely enjoy the results if you were to make this meal yourself.

The Raspberry Vinaigrette goes like this: Whisk 1/4 cup seedless raspberry jam with 1/4 cup extra-virgin olive oil and 2 tsp white-wine vinegar.

However, back in July, Chatelaine had a Raspberry Vinaigrette I liked better. This is the one I would really recommend. Here it is: Whisk 1/4 cup raspberry jam with 2 tbsp water, 2 tbsp red-wine vinegar and lots of pepper. Whisk in 1/4 cup extra-virgin olive oil.