TheVineyardMom

3 zucchini, cut lengthwise into ¼ inch slices 3 ears of corn, husk removed 1 tablespoon extra virgin olive oil ½ teaspoon salt ¼ teaspoon black pepper 1 pint of cherry tomatoes, cleaned and halved 4 green onions, thinly sliced ¼ cup grated parmesan cheese 1 tablespoon fresh parsley, chopped Dressing: 2 tablespoons extra virgin olive oil  3 tablespoons fresh lemon juice Preheat the grill to medium high heat. Rub zucchini and corn with extra virgin olive oil and ½ teaspoon salt and ¼ teaspoon black pepper. Wrap the corn cobs in foil. Grill the zucchini  for 3-4 minutes per side.  Grill the corn in the foil for 8-10 minutes, rotating every 2 minutes so it evenly cooks. Let the zucchini and corn cool before dicing the zucchini and cutting the corn off the cob. Add zucchini, corn, tomatoes, and green onions to a medium sized bowl.   Drizzle extra virgin olive oil and lemon juice over the veggies and gently mix to coat.  Adjust seasoning if needed.  Top with...

1 cup raspberries 1 cup blueberries 1 cup strawberries, green stems and cap removed (if strawberries are large, cut in half) 1 cup blackberries ¼ cup sugar 1 teaspoon vanilla extract  1 ½ tablespoon cornstarch   Crumble Topping: 3/4 cup flour 3/4 cup rolled oats 3/4 cup light brown sugar 3/4 cup chopped pecans  1 stick soften butter  note: not melted To make crumble topping combine the flour, rolled oats, brown sugar, pecans and softened butter. Work the butter into the ingredients so that it is totally combined and the butter is the size of peas. Preheat the oven to 350 degrees. Place berries, sugar, cornstarch and vanilla into a large bowl,  Toss to coat the berries Place the berry mixture in a 9 inch baking dish.  Top with crumble mixture.  Bake 25-30 minutes or until berry juices are bubbling and crumble topping has browned. Let the crumble cool for 10-15 minutes before serving.  Top with vanilla ice cream or whipped cream.

½ red onion, cut in thin slices 2 tablespoons fresh lemon juice 1 tablespoon white vinegar ½ cup cherry or grape tomatoes cut in half 1 seedless cucumber, sliced into half moons 4 Peaches 5 ounces crumbled feta cheese chopped Vinaigrette: 2 teaspoons honey ⅓ cup extra virgin olive oil 1 teaspoon fresh oregano leaves, chopped 1 tablespoon fresh parsley, ¼ teaspoon salt ⅛ teaspoon black pepper Pickled Red Onions: Add the sliced red onions to a bowl and add lemon juice and vinegar. Let it sit and pickle while you make the rest of the salad. Add tomatoes, cucumbers to a medium bowl. Slice peaches in half along the pit, rotate the halves in opposite directions to release from the pit. Remove the pit and slice peaches into thin wedges, Add to the bowl with tomatoes and cucumbers. Season with salt and pepper. Transfer the pickled red onions to the bowl with the rest of the salad. Reserve the vinegar mixture. In the bowl with the reserved vinegar and lemon juice, add the honey, extra virgin ol...

  One bottle chilled Sauvignon Blanc 1/2 cup orange liquor (Grand Marnier or Cointreau) 1 cup strawberries, sliced 1 cup blueberries  2 Granny Smith apples, peeled and cut into star shapes 1 bottle sparkling white wine In a large pitcher, Stir together, Sauvignon Blanc, orange liqueur, strawberries, and blueberries. Refrigerate for at least an hour. When you’re ready to serve, add sparkling white wine and apple stars.  Serve in a wine glass with ice. 

  2 tablespoon extra virgin olive oil 12 ounces Mexican style chicken sausage, sliced into ½ inch slices 1 large white onion 2 large bell peppers (red, green or yellow) ¼ cup water 1 lime, ½  juiced and rest cut into wedges 2 tablespoons fresh cilantro, chopped Corn or flour tortillas Toppings: pico de gallo, salsa, cheese or jalapeno    Fajita Seasoning 1 tablespoon smoked paprika 1 teaspoon cumin ½ teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon salt ½ teaspoon pepper Heat extra virgin olive oil on medium high heat in a cast iron skillet. Once the oil is hot and starts to shimmer, add onions and cook for 3 minutes. Add peppers and cook for another 3-4 minutes.  Add the sliced chicken sausage, seasoning and water.  Cook for 3 more minutes. Squeeze lime onto the fajita mixture and cook for 1 minute stirring constantly.  Serve fajita mixture into a warm tortilla and top with cilantro and any other toppings.

  4 (6 oz) salmon fillets Juice from 1 orange ½ cup dry white wine 3 tablespoons extra virgin olive oil 2 tablespoon adobo seasoning 1 tablespoon garlic powder 1 teaspoon dried oregano ½ teaspoon salt ⅛ teaspoon black pepper Corn Salsa 3 ears of corn 2 tablespoons extra virgin olive oil ½  cup cherry tomatoes, finely chopped ¼ cup red onion, finely chopped ½  fresh jalapeno, finely chopped 2 tablespoons cilantro, chopped Juice of 1 lime 1 tablespoon extra virgin olive oil ¼ teaspoon salt To make the marinade for the salmon, combine orange juice, white wine, extra virgin olive oil, adobo seasoning, garlic powder, oregon, salt and pepper in a small bowl and whisk to combine.  Pour marinade over the salmon, cover and refrigerate for 30 minutes. To make the corn salsa, remove the husks and silky harris from the corn.  Drizzle the cobs with extra virgin olive oil, salt and pepper. Wrap the corn in foil.  Preheat the grill to medium high, 425 degrees. Grill for 1...