TheVineyardMom

  4 ears of corn on the cob, husks removed and corn washed 4 tablespoons extra virgin olive oil 2 tablespoon salt 1 cup cherry tomatoes, cut in half ½ cup fresh basil, chopped 8 oz. fresh mozzarella pearls ½ cup extra virgin olive oil Juice of 1 lemon ¼ teaspoon each salt and pepper Set the grill to medium high heat.  On a piece of foil, drizzle each corn cob with 1 tablespoon oil and 1 teaspoon salt.  Tightly wrap each cob individually.  Place corn on the grill and grill for 10-12 minutes, rotating every 2-3 minutes. When corn is cool enough to touch, remove kernels with a knife cutting down the sides of the cob.  Place kernels into a large mixing bowl.   Add tomatoes, basil, mozzarella, extra virgin olive oil, lemon juice, salt and pepper into the bowl with the corn.  Mix well to incorporate.  Serve.  Refrigerate for up to 2 days.

8 ounces feta cheese, broken into chunks 3/4 cup Greek yogurt 2 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 1 clove of garlic, grated Topping: 1 tablespoon extra virgin olive oil 2 tablespoons parsley, chopped 1 tablespoon pine nuts Place feta, greek yogurt, extra virgin olive oil, lemon juice and garlic into a food processor.  Pulse until creamy.  Transfer into a serving bowl or plate. Drizzle extra virgin olive oil over the top, sprinkle parsley over oil and top with pine nuts. Serve with veggies, crackers, baguette slices or pita bread.

3-4  (6) ounce salmon fillets 3 cups green beans , ends trimmed and cut in half 1 zucchini , cut into ½ inch rounds 1 summer squash, cut into ½ inch rounds 1 cup cherry tomatoes, halved ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon each salt and pepper 3 tablespoons extra virgin olive oil  1 lemon , thinly sliced Preheat the oven to 400 degrees. Place all of the green beans, zucchini, summer squash and cherry tomatoes in a large mixing bowl. Add  garlic powder, onion powder, salt, pepper and 2 tablespoons extra virgin olive oil to the veggies and toss to combine.  Spread veggies in a single layer on a baking sheet. Drizzle the remaining tablespoon of extra virgin olive oil over the salmon filets and season with some salt and pepper.  Add 1-2 thinly sliced lemon pieces to each salmon filet. Roast for 35-40 minutes, until the salmon is cooked through and the veggies are tender. Serve.

3 ripe peaches 1 pint cherry tomatoes, diced ¼ cup red onion, diced 1 jalapeno, finely diced ¼ cup cilantro, chopped Juice of 1 lime 1 tablespoon honey ¼ teaspoon salt ⅛ teaspoon pepper Combine all the ingredients into a small bowl and chill for 20 minutes.  Serve over grilled pork, chicken or with chips.

1.5 ounces gin 2 ounces peach puree 1 tablespoon basil simple syrup 1 ½ tablespoons fresh lemon juice 3 ounces sparkling wine Basil simple syrup: ½ cup water ½ white sugar 1 cup fresh basil leaves Combine water, sugar and basil leaves in a small saucepan.  Bring it to a boil, stirring until the sugar dissolves.  Reduce heat and simmer for 1 more minute. Remove from the heat and let the syrup steep for 30 minutes. Drain syrup through a mesh strainer into a glass jar and store covered in a refrigerator for 1 month. Fill a cocktail shaker with ice.  Add the gin, peach puree, simple syrup and lemon juice.  Shake for 8 seconds.  Strain into a champagne flute.  Top with chilled sparkling wine. Garnish with lemon twist.

5 Italian sausage links (mild or hot) Brioche or sourdough buns Lemon Basil Aioli ½ cup mayonnaise 1 cup fresh basil leaves (stems removed) Zest of 1 lemon 2 garlic cloves ¼ teaspoon salt ⅛ teaspoon pepper Add all the ingredients into a food processor.  Process until the mixture is smooth and combined. Transfer lemon basil aioli to a small serving dish and refrigerate until ready to use.   Olive Giardiniera Spread ½ cup castelvetrano olives (pitted) ½ cup giardiniera, drained ¼ cup capers, drained Add all the ingredients into a food processor. Pulse 5-7 times until olives and giardiniera are roughly chopped. Transfer mixture to an airtight container and refrigerate until ready to use.  Can be refrigerated for up to 2 weeks. Preheat the grill to medium high heat for 10 minutes.  Cook sausages for 10-12 minutes, turning often to cook all sides.  The sausages are done when the internal temperature reaches 160 degrees. Place sausage into a bun and top with olive gia...