TheVineyardMom

  BBQ Beans 2 tablespoons extra virgin olive oil 1 medium yellow onion, diced 1 jalapeno, minced 3 garlic cloves, minced 3  15oz. Cans of white beans, rinsed and drained ¼ cup brown sugar ½ cup ketchup 1 tablespoon yellow mustard 1 tablespoon apple cider vinegar 2 teaspoons paprika 1 teaspoon chili powder 1 teaspoon cayenne pepper ½ teaspoon each salt and pepper 1 15 oz. can tomato sauce Preheat the grill to medium high.   Place a cast iron skillet with olive oil on the grill.  Add the onion, jalapeno and garlic cloves and saute for 4-5 minutes or until soft. Add the beans, brown sugar, ketchup, mustard, vinegar, paprika, chili powder, cayenne pepper, salt and pepper and stir to combine.  Add the mixture and beans to the pan and stir to combine.   Add tomato sauce and stir.  Cook on the grill  for 12-20 minutes.  Serve warm.

 4 large portobello mushrooms, cleaned with gills removed Marinade: 3 tablespoons extra virgin olive oil 1 1/2 tablespoon balsamic vinegar 2 garlic cloves, grated 2 teaspoon fresh rosemary, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper Balsamic glaze for garnish Caprese Salad: 1 cup fresh mozzarella pearls or bocaccini's halved 1 cup cherry tomatoes, halved 3 tablespoons fresh basil, thinly sliced 1 teaspoon balsamic vinegar  In a large resealable bag or shallow dish, mix all the marinade ingredients. Add mushrooms and gently toss to coat.  Marinade for 10-15 minutes, Heat grill or grill pan over medium high heat. Make sure grates are cleaned and oiled so the mushrooms don't stick. In a medium bowl, mix the mozzarella, cherry tomatoes, 2 tablespoons of the basil and vinegar.  Season with salt and pepper. Mix to combine. Remove the mushrooms from the marinade and place on the grill stem side down.  Cook for 3-4 minutes. Flip the mushrooms and fill with the...

 8 oz. cooked salmon, flaked 2 cups cucumber, sliced into half moons 2 cups cherry tomatoes, halved 3/4 cups red onions, chopped 1 avocado, peeled, pitted and chopped 4 cups mixed greens, chopped 2 tablespoons fresh parsley, chopped Dressing: 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/8 teaspoon pepper In a large salad bowl, add salmon, cucumber, tomatoes, red onions and avocado.  Mix gently to combine. In a mason jar, add lemon juice, extra virgin olive oil, salt and pepper and shake to combine. Place a cup of the mixed greens on 4 plates.  Top with salmon mixture.  Drizzle dressing over the top.  Serve chilled.

  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.