1 cup port cooking wine (recommended: Paul Mason)
1/2 cup balsamic vinegar
1/2 tablespoon herbes de Provence
1/2 teaspoon kosher salt
1/4 tablespoon ground black pepper
1 teaspoon light brown sugar
1/2 pound organic Bing cherries, pitted
1 1/2 jumbo organic yellow onions
2 tablespoons herbs de Provence
1 tablespoon kosher salt
1/2 cup white cooking wine (recommended: Farron Ridge)
3 quarts water
1 quart polenta
Cooking spray, for sheet pan
Olive oil, for brushing polenta
1/2 cup olive oil
12 ounces organic green beans
12 ounces organic grilled sweet onion
Ground black pepper
1 1/2 teaspoons herbes de Provence
6 tablespoons lemon juice (recommended: Rosella's)
1 1/2 cups cherry reduction
6 ounces Cambazola cheese, cut into small bits, for garnish
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