TheVineyardMom

  2 lbs. Small yellow or red potatoes cut in half ½ teaspoon salt 2 tablespoons chopped fresh oregano, divided 2 tablespoons chopped fresh parsley, divided 4 cloves of garlic, minced and divided ¼ cup extra virgin olive oil, divided ¼ teaspoon black pepper 4 scallions, thinly sliced 1 tablespoon whole grain mustard 2 lemons Cut potatoes in half lengthwise and place them in a large pot.  Cover with cold water, ½ teaspoon salt and bring to a boil over high heat. Simmer until the potatoes are tender but not falling apart.  This will take approximately 5-7 minutes. Drain potatoes and transfer to a rimmed baking sheet to allow the moisture to evaporate. Add potatoes to a large bowl and add half the oregano, half the parsley, half of the garlic and half the extra virgin olive oil.  Season to taste with some salt and pepper.  Toss until the potatoes are well coated in the mixture.   Combine the remaining oregano, parsley, garlic, scallions, extra virgin olive...

1 lb. ground beef ½ lb. pastrami, sliced 4 slices of swiss cheese ½ teaspoon salt ¼ teaspoon pepper 4 hamburger buns 1-2 cups shredded lettuce Russian dressing ½ cup mayonnaise ¼ ketchup 1 teaspoon horseradish ¼ teaspoon worcestershire sauce ½ teaspoon onion powder ¼ teaspoon salt Preheat the grill to medium high heat. While the grill is heating up, mix together all the ingredients to the Russian dressing in a bowl.  Place in the refrigerator until you are ready to use. In a large bowl, mix together ground beef, salt and pepper.  Form into 4 equal sized patties and place on a parchment lined baking sheet.  This will make it easier to transfer onto the grill. Place the patties on the preheated grill and cook for 4-5 minutes per side.   Place a quarter of the pastrami on each of the hamburgers and top with a slice of swiss cheese.  Cook for 2-3 more minutes.  Internal temperature of the burger should reach 165 degrees.  Remove from the grill. To ser...

  ½ lb orzo pasta 1 teaspoons salt, divided 2 cups seedless watermelon, chopped 2 cups arugula 1 cup crumbled feta cheese ¼ cup pine nuts 4 tablespoons fresh lime juice 1 teaspoon honey  ⅓ cup extra virgin olive oil 4 tablespoons fresh basil, chopped ½ teaspoon pepper Bring a large pot of salted water to a boil.  Cook orzo according to package directions. Drain and rinse with cold water.  Drain well. Whisk together lime juice, honey, extra virgin olive oil, ½ teaspoon salt and pepper.  Set aside. Add cooked drained orzo to a large mixing bowl.  Add dressing  and remaining ½ teaspoon salt.  Toss to combine. Top with watermelon, arugula, feta and pine nuts.  Adjust seasoning if needed.  Gently toss and top with more feta cheese if needed.

 1 lb. lamb loin cut into 1 inch cubes 2 orange bell pepper, cut into 2 inch slices 2 yellow squash, cut into half moon slices 1 pint of cherry tomatoes Marinade: 3 tablespoons balsamic vinegar 2 tablespoons soy sauce 1 1/2 tablespoon Worcestershire 2 tablespoons love oil 1 teaspoon Italian seasoning 1 teaspoon salt 1/2 teaspoon pepper Whisk together marinade ingredients. Pour marinade over the lamb cubes and marinate in the refrigerator for 15 minutes or up to 3 hours. Preheat the grill to medium high heat.  Discard the marinade and thread the veggies and lamb onto 8 skewers. Place the skewers on the grill and grill for 4-5 minutes per side.  Turn regularly to ensure all sides of the lamb are cooked.  Serve.

  1 lb. small scallops 1 avocado, peeled, pitted and diced 1 mango, peeled, pitted and diced 1 jalapeno, stem and seeds removed, finely diced 1/4 cup red onion, diced 1/4 cup fresh cilantro, chopped 1/2 teaspoon salt 1/4 cup lime juice 1/4 cup orange juice In a large mixing bowl, add avocado, mango, jalapeño and red onion.  Add scallops, lime and orange juices.  Sprinkle with salt and mix well to combine. refrigerate for 30 minutes.   Sprinkle with fresh cilantro and mix.  Serve chilled.  Wine Pairing: 2023 Fenestra Winery Viognier 

  2 cups grated carrots ⅔ cup butter, room temperature ¾ cup granulated sugar 2 large eggs 1 ½ teaspoon vanilla extract 1 teaspoon tangelo or orange zest 2 cups all purpose flour 1 ½ teaspoon baking powder ½ teaspoon salt Orange Icing ½ cup room temperature butter 2 ½ cups powdered sugar 2-3 tablespoons tangelo or orange juice, fresh squeezed Optional: Additional zest for garnish In a large mixing bowl, cream butter using a hand mixer until fluffy.  Slowly sift in powdered sugar and beat until it is thick.  Add enough juice to make it frosting consistency. Muffins: Preheat the oven to 350 degrees. Peel carrots and finely grate them. In a mixing bowl, cream the butter and the sugar together until it is fluffy.  This will take 2-3 minutes. Beat in the eggs one at a time.   Once the eggs are incorporated, beat in the grated carrots, vanilla and zest. Sift in the flour, baking powder and salt.  Gently stir to combine the ingredients. Fill muffin cups or no...