TheVineyardMom

1 Homemade or store bought 9 inch pie crust 5 eggs 3/4 cup whole milk ¼ plain Greek yogurt ¼ teaspoon each salt and pepper 1 tablespoon extra virgin olive oil ½  yellow onion, diced 1 lb. raw shrimp peeled, deveined and cut into small pieces 1 ½ cups fresh spinach leaves, chopped 4 ounces grated Gruyere cheese 2 roma tomatoes, sliced Preheat the oven to 375 degrees F. Coat a 9 inch pie pan with non-stick spray or defrost a frozen store bought pie crust. In a saute pan on medium high heat, add extra virgin olive oil and onions.  Saute until onions become translucent.  This will take 2-3 minutes. Once the onions are transparent, add shrimp and cook for another 5 minutes until shrimp are cooked through. In a medium mixing bowl, whisk together eggs, milk, yogurt, salt and pepper.  Set aside. Spread the onion and shrimp mixture on the bottom of the piece crust.  Layer with spinach and then cheese.  Pour egg mixture over the top of the cheese.   Top the...

  1 lb. fresh strawberries, washed and chopped 1 lb. fresh pineapple, chopped 12 ounces fresh blueberries 12 ounces red grapes, cut in half 4 kiwis, peeled and chopped 2 cans drained mandarin oranges Honey and Lime Dressing ¼ cup honey 2 tablespoons of lime zest 1 ½ tablespoons fresh lime juice Add all the cut fruit to a large bowl.   In a small bowl, combine dressing ingredients.  Whisk until incorporated into the honey. Pour over the fruit and gently toss.  Serve chilled.

  Baked Eggs Florentine 2 Tablespoon extra virgin olive oil 2 cloves of garlic, minced 1 shallot, chopped 2 cup of spinach, chopped ½ teaspoon each salt and pepper 4 large eggs ½ cup heavy cream ½ cup panko bread crumbs 2 teaspoons fresh thyme 1 tablespoon fresh tarragon, chopped Preheat oven to 375 degrees F. Heat 2 tablespoons of extra virgin olive oil in a saute pan.  Add garlic and shallot to the pan on medium high heat.  Stir constantly until the garlic and shallot softened and are paque. Add chopped spinach and stir  until wilted. Season with salt and pepper. Place the spinach in the bottom of a gratin or baking dish. Make 4 indents for the eggs and space them evenly around the dish. Crack an egg into each indent.  Pour the cream around the eggs and top with tarragon. Sprinkle the tops of the eggs with salt and pepper. Bake for 15 minutes or until the whites are just set and the yolks are runny. Combine panko bread crumbs and thyme and top the eggs with th...

  Shrimp and Asparagus Quiche 1 refrigerated pie crust (thaw if frozen) 1 tablespoon butter 12 asparagus tips, trimmed to approximately 4 inches 1 ½ cups shrimp, peeled and deveined 4 large eggs ⅔ cup half and half ⅓ cup whole milk ½ teaspoon salt ½ teaspoon pepper ½ teaspoon garlic powder 2 tablespoons fresh chives, chopped 1 ½ cups shredded gruyere cheese Preheat oven to 375 degrees Melt butter in a medium saucepan on medium high heat.  Add shrimp and cook until pink.  This will take 4-5 minutes. Transfer to a plate to cool. Whisk together half and half, whole milk, salt, pepper, garlic powder and chives.  Stir in 1 cup of the shredded gruyere cheese and the cooked shrimp. Place pie crust into a 9 inch pie pan.  Pour the filling into the pie crust.  Sprinkle the remaining cheese over  the top and arrange asparagus tips around the top. Bake quiche for approximately 45-50 minutes or until puffed, golden brown, and just set in the center.  Allow to...

  2.5-4 lb. tri-tip steak Rub Ingredients: 1 tablespoon salt 1 tablespoon pepper 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon dried oregano 1 teaspoon dried rosemary Mix ingredients together in a bowl.   Place tri-tip on a baking sheet with edges.  Sprinkle some of the rub on the meat.  Massage the rub on the meat.  Flip the meat over and repeat.  Cover the steak with foil or plastic wrap and allow the meat to sit for 1 hour on the counter to get to room temperature and for the rub to settle into the meat. Preheat your grill to 400 degrees and sear all sides of the tri-tip.  Lower heat to 300 degrees or move to a cooler or indirect area of your grill. Cover the grill and cook until the internal temperature reaches 120 F for rare and 140 F for medium.  This will take anywhere from 25-40 minutes depending how hot the grill is and the doneness of the meat. Once the tri-tip reaches desired temperature, remo...

  Herb Potato Salad 3 lbs. Red potatoes, cut into quarters 1 teaspoon salt Dressing: 2 tablespoons chicken or veggie stock 2 tablespoons lemon juice 2 garlic cloves, minced ½ teaspoon Dijon mustard ½ teaspoon salt ¼ teaspoon pepper ⅔ cup extra virgin olive oil ¼ cup green onions, sliced 1 tablespoon fresh chives, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons fresh tarragon, chopped Add potatoes to a large pot of boiling salted water set on high heat.  Once the water is boiling, lower to a simmer and cook the potatoes until fork tender, about 10-15 minutes. Drain potatoes well.  Do not rinse.   While the potatoes are cooking, in a small bowl, whisk together chicken stock, lemon juice, garlic cloves, dijon mustard, salt, pepper and slowly whisk in extra virgin olive oil.  You can also do this in a mason jar and shake until you reach an emulsion.  Set aside. Once the potatoes have slightly cooled,  put them in a mixing bowl and add half ...