TheVineyardMom

  Serves 6 1 lb. uncooked orzo pasta 1 tablespoon lemon zest ⅓ cup lemon juice 1 tablespoon fresh thyme, chopped 1 teaspoon Dijon mustard ¼ teaspoon salt ¼ teaspoon pepper ½ cup extra virgin olive oil, plus 1 tablespoon divided 1 bunch fresh asparagus, tough bottom discarded  and cut into 2 inch pieces 1 lb.uncooked shrimp, peeled and deveined 1 ½ cups heirloom cherry tomatoes, cut in half ½ teaspoon salt ¼ teaspoon pepper 2 tablespoons fresh parsley, chopped 2 tablespoons fresh chives, chopped Cook orzo pasta according to package directions.  In the last 2 minutes of cooking, add asparagus pieces to the boiling water with the orzo.  Drain pasta and asparagus well. Transfer to a large mixing bowl. While the pasta and asparagus are cooking, make the vinaigrette. In a mason jar, combine lemon zest, lemon juice, mustard, thyme, salt and pepper.  Shake to combine.  Add ½ cup extra virgin olive oil and shake until combined and smooth. Set aside. In a medium size...

  1 lb. large shrimp peeled, deveined and cut in half  1 tablespoon extra virgin olive oil 1 teaspoon chili powder 1 teaspoon ground cummin 1 teaspoon garlic powder ¼ teaspoon salt  ¼ teaspoon pepper 8 tortillas, warmed 2 limes cut into wedges Coleslaw 2 cups thinly sliced green cabbage 2 cups thinly sliced purple cabbage 1 mango cut into ½ inch pieces ½ avocado, peeled, pitted and cut into ½ inch pieces 1 carrot peeled and grated 2 green onions thinly sliced ¼ cup fresh cilantro, finely chopped Dressing:  3 tablespoons fresh lime juice 2 tablespoons extra virgin olive oil 1 teaspoon honey ¼ teaspoon ground cumin ¼ teaspoon salt In a large bowl, combine cabbages, mango, avocado, carrot, green onion and cilantro.   Combine dressing ingredients in a mason jar and shake to combine.  Pour the dressing over the top of the coleslaw and toss well to combine. Refrigerate coleslaw until you are ready to use it. Place shrimp in a mixing bowl and add extra virgin...

6 cups mixed greens ½ cups almonds ½ cups grapes 2 oranges, mandarin or naval, sliced  ½ cup blackberries ¼ cup strawberries, sliced ½ cup crumbled goat cheese Citrus Vinaigrette: 3 tablespoons apple cider vinegar ⅓ cup orange juice 2 tablespoons honey 1 teaspoon dijon mustard 1 glove of garlic, grated or finely minced ¼ teaspoon salt ¼ teaspoon pepper ½ cup extra virgin olive oil Using a mason jar, combine vinegar, orange juice honey, mustard, garlic. Salt and pepper.  Shake well to combine.  Add extra virgin olive oil and shake until emulsified. Set aside. Place mixed greens in a large bowl and top with nuts and fresh fruit.  Drizzle the vinaigrette over the top and toss.  Sprinkle with goat cheese and serve.   Alternatively, you can make the salad on individual plates and add toppings and vinaigrette.  

1 watermelon, sliced into eight 3 inch wedges 8 cupcake liners 2 cup whipped cream 1 cup mini chocolate chips Using a 2 ½ round cookie cutter, cut 8 watermelon circles.  Place each watermelon circle into a cupcake liner.  Top with a scoop of whipped cream and sprinkle with mini chocolate chips. Serve chilled.   NOTE:  If you want to make ahead of time, cut the watermelon circles out and keep the components separate in the refrigerator and assemble when you are ready to serve. 

10 ounces macaroni pasta 4 ears of corn, husk removed and cleaned 3-4 tablespoons extra virgin olive oil ⅔ cups mayonnaise ¾ cup sour cream 1 lime, zested ¼ cup fresh lime juice 1 teaspoon tajin ½ teaspoon chili powder 1 teaspoon salt ½ teaspoon pepper ½ red onion, diced 1 jalapeno, seeds removed and finely diced 1 cup fresh cilantro, chopped ⅓ cup cotija cheese or queso fresco Turn the grill on to medium high heat.   Drizzle some extra virgin olive oil on each ear of corn and wrap tightly in foil. Grill for 15-20 minutes, occasionally turning.  Remove corn from the grill and allow it to cool.  Using a knife, turn the corn vertically and run your knife against the center of the cob from top to the bottom, removing the kernels. While the corn is grilling, cook the macaroni pasta according to package directions.  Drain and immediately rinse in cold water. In a medium sized bowl, combine mayonnaise, sour cream lime zest and juice, tajin, chili powder, salt and pepper. M...

  2 ears of corn 1 tablespoon extra virgin olive oil 2 cups halved cherry tomatoes ½ cup finely chopped red onion 1 lb. dried macaroni noodles 1 avocado diced Salt and pepper to taste Cilantro-Lime Vinaigrette  1 ½ cup cilantro, chopped ⅓ cup extra virgin olive oil 3 tablespoons fresh lime juice ½ teaspoon chili powder ½ teaspoon garlic powder 2 teaspoons honey ¼ teaspoon each salt and pepper Bush all sides of both cobs with extra virgin olive oil.  Season with salt and pepper. Preheat the grill to medium high heat.  Grill cobs for 5-6 minutes on each side until the kernels are slightly charred.  After the corn has been grilled, take the cob and hold it vertically over a bowl and run a knife against the cob from the top of the cob to the bottom.  The kernels will fall into the bowl. Cook pasta according to the package directions.  Drain and rinse with cold water.   Make the cilantro lime vinaigrette while the pasta is cooking. Combine the cil...