TheVineyardMom

  Orzo Salad with Peas, Radishes and Herbs 1 ½ cups dried orzo  1 teaspoon salt 1 cup fresh peas 6 radishes, thinly sliced ½ cup fresh parsley, chopped ¼ cup fresh mint, finely sliced ½ cup slivered almonds ½ cup crumbled feta cheese Lemon Vinaigrette ¼ extra virgin olive oil Zest of 1 lemon 3 tablespoons fresh lemon juice 1 clove of garlic, grated ½ teaspoon salt ¼ teaspoon pepper Cook orzo according to packaged directions. Add fresh peas into the boiling water with the orzo for the last 3 minutes of cooking.  Drain and rinse under cold water. In a mason jar or small bowl, combine the oil, lemon zest, lemon juice, garlic,  salt and pepper.  Seal jar and shake or whisk together in a bowl. Place drained orzo, peas, sliced radishes, parsley and mint into a bowl. Pour dressing over the salad and toss.  Add more seasoning if necessary.  Sprinkle with feta cheese and serve immediately or refrigerate for up to 3 days.

  Sole with Pesto Cream Sauce and Confetti Rice 4  2oz. filet of sole ½ cup pesto sauce 2-3 tablespoon heavy cream 4  tablespoons panko bread crumbs Garnish the tops of each filet with some Pine nuts Preheat the oven to 400 degrees. In a greased baking dish, add the sole filets in a single layer. Mix pesto sauce with the heavy cream and spread the sauce over each filet. Sprinkle each filet on the top evenly with 1 tablespoon panko bread crumbs. Bake for 12-15 minutes. Garnish with pine nuts. Confetti Rice 1 ½ cups long grain white rice 3 cups veggie stock 1 tablespoon extra virgin olive oil ¼ cup red bell pepper, finely diced ¼ cup carrots, peeled and finely diced 2 tablespoons red onion, finely diced ¼ cup flat leaf parsley, finely chopped Cook rice according to package directions. In a skillet on medium high heat, add the extra virgin olive oil.  Add the red bell pepper, carrots, red onion and saute for 3-5 minutes or until the veggies have softened. Once the rice ...

  Lamb and marinade 2 to 2 ½ lbs boneless leg of lamb meat, cubed 6 tablespoons extra virgin olive oil 5 cloves of garlic, minced 1 tablespoon dried thyme ½ teaspoon each salt and pepper Veggies 2 yellow bell peppers 2 orange bell peppers 2 cups cherry tomatoes 3 tablespoons extra virgin olive oil 3 cloves of garlic, minced 1 teaspoon dried oregano ½ teaspoon salt ¼ teaspoon pepper TIP: Use radishes at the end of the skewers to secure the meat and veggies from sliding off the bottom of the skewer while grilling. Add the lamb cubes and marinade ingredients to a resealable bag and mix together.  Let the lamb marinate for 2 to 3 hours in the refrigerator before grilling.  Slice peppers approximately the same size as the lamb cubes and add with the cherry tomatoes to a different resealable bag.  Add extra virgin olive oil, garlic, oregano, salt and pepper.  Allow veggies to marinate in the refrigerator for the same amount of time. Use metal or wood skewers to assemb...

 6 boneless, skinless chicken thighs (approx. 2 lbs.) 1/4 teaspoon each salt and pepper 4 tablespoons flour 3 tablespoons extra virgin olive oil Garnish -3 scallions, chopped and 1 teaspoon sesame seeds Orange, Ginger and Honey Sauce 2 teaspoons fresh minced ginger 1 teaspoon orange zest 1/2 cup fresh orange juice  2 tablespoons soy sauce 1 teaspoon honey 1 tablespoon corn starch  OPTIONAL-1/4 teaspoon chili flakes 2 tablespoons water Heat extra  virgin olive oil in skillet on medium high heat.  Cut chicken thighs into bite sized pieces.  Season chicken with salt and pepper.  Sprinkle chicken with flour and mix until all the pieces are evenly coated. Shake off excess flour. Add chicken to the skillet and cook for 3-4 minutes per side or until the chicken is crispy and golden brown.   In a mixing bowl, combine all the ingredients for the orange, ginger and honey sauce. Whisk well to combine.   Pour mixture over the chicken and allow the sauce ...

    2 duck breasts ¼ teaspoon each salt and pepper 2 tablespoons extra virgin olive oil 1 tablespoon of butter ½ lb porcini mushrooms, cleaned and sliced ½ shallot, peeled and minced 1 celery rib, finely diced 1 carrot, peeled and cut into small rounds 4 asparagus stalks, rough ends discarded and chopped into 1 inch pieces 2 sprigs of thyme, leaves removed 1 tablespoon sherry vinegar Sprigs of thyme leaves for garnish Preheat the oven to 350 degrees. With the tip of a sharp knife, score the skin of the duck breast with 1 inch slices several times .  Make the cuts halfway through the skin. Season the duck breasts with salt and pepper. Add 1 tablespoon of the oil to an ovenproof skillet and place it on medium high heat,  Add the breast skin side down and sear until nearly crisp.  Carefully turn the breast over and place the skillet into the oven. Cook the duck until a meat thermometer reaches 130 degrees. This will take 5-7 minutes.  Remove the duck to a plat...

  Shrimp Ceviche with Oranges Serves 4 1 pound small sized shrimp; uncooked, cleaned and deveined  ¼  cup freshly squeezed lime juice ¼  cup freshly squeezed orange juice ¼  cup red onion, finely chopped ½  cup cherry tomatoes, cut in half ½  jalapeno, seeded and finely chopped  2-3 mandarin oranges  1 bunch of cilantro, chopped ¼ teaspoon salt 4 cups of mixed green or 4 lettuce cups Place shrimp in a glass bowl and pour lime and orange juices over the shrimp. Refrigerate for at least 30 minutes or until the shrimp turn pink. While the shrimp are marinating, combine onion, tomatoes and jalapenos in another bowl.  Peel the mandarin oranges over the bowl to catch the juices.  Section the oranges and add to the mixture. Reserve. Once the shrimp are ready, pour the mandarin orange mixture over the shrimp, sprinkle with the chopped cilantro and season with salt. Toss to combine.  Serve over mixed greens or in a lettuce cup.