Spanish Vines fans,

Looking for something new to to try this weekend? Head over to your local Harris Teeter to take advantage of the Spanish Vines/ Corazon de Ronda promotion! Pair Spanish Vines Tempranillo and Corazon de Rona Manchego cheese together, or Spanish Vines Sauvignon Blanc and Corazon de Ronda Mahón cheese together, and receive a dollar off your bottle of Spanish Vines wine! Enjoy the beautiful weather this weekend with a bottle of wine and some cheese and crackers, right on your porch or patio. Find the nearest Harris Teeter store to you.

Also, for North Carolina residents: support the North Carolina USO by purchasing a bottle of Spanish Vines, for a portion of your purchase will go towards the USO club of North Carolina. Find out more about the USO at http://www.uso.org/.

And for a recipe to accompany your Spanish Vines wine and Corazon de Ronda cheese! A tapas recipe from http://spain-recipes.com:

Stuffed Tomatoes

Ingredients:

-8 small tomatoes, or 3 large ones

-4 hard-boiled eggs, cooled and peeled

-6 tablespoons allioli or mayonnaise

-Salt and pepper

-1 tablespoon parsley, chopped

-1 tablespoon white breadcrumbs, if using large tomatoes

Directions:

Skin the tomatoes, first by cutting out the core with a sharp knife and making a ‘+’ incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).

Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.

Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper ot prevent them from drying out. Cover with clingfilm and keep.

For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.

Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.

Enjoy!

Entender es Disfrutar,

Josh