TheVineyardMom

 2 large tuna steaks, a quarter of a pound each 1/4 cup soy sauce 1 teaspoon sesame oil 8 cups fresh spinach leaves 1/2 mini red potatoes, quartered 1 ripe avocado, peeled, pitted and sliced 1/2 cucumber, thinly sliced 1 roma tomato, sliced 1 cup green beans, trimmed  Dressing: 1/2 cup Greek yogurt 1/4 cup balsamic vinegar 1 tablespoon honey 1 tablespoon extra virgin olive oil 1/4 teaspoon each salt and pepper Add all the ingredients into a small bowl or mason jar and whisk  or shake to combine.  Refrigerate until using. Marinate the ahi tuna by combining soy sauce and sesame oil into a large bowl.  Place the tuna steaks in the marinade and cover.  Refrigerate for an hour. Heat a large grill pan on high heat.  Spray with non-stick cooking spray.  Sear tuna for approximately 2 minutes.  Flip and sear the other side for 2 more minutes.  Take ahi off the pan and place onto a plate to cool. Wash red potatoes and quarter them.  Bring a m...

4 ( 5 ounce) salmon fillets, skin removed 1 teaspoon Meyer lemon zest ½  cup Meyer lemon segments (approx. 3 medium sized lemons) ½ shallot, finely chopped 2 teaspoons salt, divided ½ teaspoon sugar ⅓ cup extra virgin olive oil + 2 tablespoons ¼ cup capers, drained and chopped  ¼ cup Castelvetrano olives, pitted and chopped 3 tablespoons parsley, chopped ¼ teaspoon red pepper flakes ¼ teaspoon of pepper Mix together lemon zest, lemon segments, shallot, 1 teaspoon salt and sugar in a mixing bowl.  Whisk in ⅓ cup extra virgin olive oil, capers, olives, parsley and red pepper flakes.  Set aside. Preheat a grill pan to high heat and spray with non-stick cooking spray.  Brush both sides of salmon with the remaining 2 tablespoons extra virgin olive oil, the teaspoon of salt and pepper. Grill salmon for 4-5 minutes on the first side.  Flip and grill for another 2-3 minutes.  If the fillet is thick, add 1-2 minutes per side. Transfer salmon fillets to a plate ...

  2 tbsp extra virgin olive oil 1 small onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 3 cloves of garlic, minced 3 links of Spanish chorizo sausage (or smoked sausage) sliced 3 boneless, skinless chicken thighs, diced 1 ½  tsp smoked paprika 2-4 saffron threads 1 ½ cup medium grain rice or Arborio rice 1 14 oz can of diced fire roasted tomatoes  3 cups chicken stock ½ lb mussels, washed (discard any mussels that are opened) ¼  cup fresh parsley, chopped 1 lemon cut into wedges 1 ½ tsp salt 1 tsp pepper Place a cast iron, heavy bottom pan or paella pan on medium high heat. Add extra virgin olive oil and bring to temperature.  Add chopped onions, peppers, garlic, ½  tsp each salt and pepper. Saute until the onions become translucent.  This will take 4-5 minutes. Add the diced chicken thighs and sliced sausage to the pan. Cook until the chicken is almost cooked through. Add the paprika, saffron threads and the rest of the salt and...

  2 tablespoons extra virgin olive oil 2 shallots, finely chopped 2 lbs. Fresh mussels, cleaned 1 cup dry white wine ½ heavy cream  4 tablespoons butter, cut into small pieces ¼ teaspoon pepper ½ cup chopped fresh parsley Crusty bread, to serve Heat the extra virgin olive oil in a large pot over medium high heat.  Add the shallots and cook until softened,  This will take 5 minutes. Add the mussels, wine, cream, butter, pepper  and half the parsley. Give the pot a stir. Cover and cook until the mussels open and are cooked.  This will take about 10 minutes. Divide the mussels and the liquid mixture between two bowls.  Sprinkle with the rest of the parsley over the mussels and serve with slices of crusty baguette.

  2  four ounce beef tenderloins 3 tablespoons of extra virgin olive oil 1 cup sliced cremini or button mushrooms 2 tablespoons butter 1 peeled shallot, finely minced ¼  cup cognac 1 ½ cups beef broth ⅓ cup heavy cream 1 tablespoon worcestershire sauce 2 teaspoons Dijon mustard 2 tablespoons fresh parsley, chopped ½  teaspoon each salt and pepper 2 tablespoon fresh chives, chopped for garnish Season both sides of the tenderloins with the salt and pepper.  Set the meat aside to get to room temperature. Add the extra virgin olive oil to a large saute pan over high heat.  Once the oil is heated to smoking, add the beef loins and sear for 2 minutes.  Flip over and sear for another minute for medium rare.  Internal temperature should read 125 degrees.  Remove steaks to a plate and cover with foil to achieve  a final temperature of 130 degrees. In the same pan, add the mushrooms and saute for 6-8 minutes over medium high heat until browned. Ad...

1 pound asparagus  1 tablespoon extra virgin olive oil ¼ teaspoon each salt and pepper Preheat the oven to 425 degrees.  Trim woody ends off the washed asparagus.  Spread asparagus in a single layer on a foil lined baking sheet. Drizzle with extra virgin olive oil, salt and pepper.  Toss to coat.   Roast for 10 minutes, giving the pan a shake halfway through. Hollandaise Sauce 4 egg yolks  3/4 cup (12 tbsp.) butter, melted 2 tsp lemon juice 1 dash cayenne pepper or black pepper Add the egg yolks, lemon juice and pepper to a blender.  Pulse a few times to incorporate. While the blender is running, open the pour hole that is in the middle of the top and slowly stream in the hot melted butter. Once all the butter has been poured in, stop the blender and check consistency.   If the sauce is too thick, add 1 tbsp of hot water and blend for 5 more seconds. Serve immediately over roasted asparagus