Ever tap into an older bottle of red and find a healthy amount of sediment at the bottom of your glass or along the neck of your bottle?

Add the shallots, garlic and chile and cook over moderate heat until softened, about 5 minutes.Stir in the chickpeas and stock and bring to a boil.

Add the mustard greens and cook until just wilted, 3 minutes.Ladle into 6 bowls and top with the eggs..frozen petite peas.

boneless skinless chicken breasts.6. scallions including green tops, chopped.

In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes.

Or toast the pine nuts in a 350° oven for about 8 minutes..Drain on paper towels.

Repeat with the remaining ravioli, adding more oil to the skillet as needed..Wipe out the skillet and heat the remaining 2 tablespoons of olive oil in it.

Add the scallion whites and lemon zest and cook over high heat for 30 seconds.Add the remaining lemon juice and season with salt and pepper.