TheVineyardMom

  1 - 1 ½ lbs of fresh asparagus, tough ends cut off and trimmed into 2 inch pieces 1 ½ cups cherry tomatoes, halved 3 tablespoons apple cider vinegar ¾ teaspoon worcestershire sauce ⅓ cup granulated sugar ½ teaspoon salt ½ teaspoon paprika ⅓ cup canola or olive oil ⅓ cup sliced almonds, toasted ⅓ cup crumbled goat cheese In a large saucepan, bring 2 cups of salted water to a boil.  Add asparagus and cook for 3-5 minutes.  Asparagus should be crisp-tender.  Drain and place in a mixing bowl with tomatoes and cover to keep warm. In a food processor, combine apple cider vinegar, worcestershire sauce, sugar, salt and paprika.   While the processor is running, slowly stream in oil.  Blend until smooth. Pour ½ of the dressing over asparagus and tomatoes.  Toss to coat the veggies.  Add almonds and goat cheese.  Serve.

  Serves 4 1 large head of cauliflower, cut into florets 1 can (14 oz.) chickpeas, drained and rinsed 3 tablespoons extra virgin olive oil 1 tablespoon chili powder 1 tablespoon smoked paprika ¼ teaspoon red pepper flakes (optional) ½ teaspoon garlic powder ¼ teaspoon each salt and pepper 9 oz bag of mixed greens 2 cups grape tomatoes, halved 4 oz. crumbled feta cheese Dressing: ¼ cup extra virgin olive oil 2 teaspoons champagne vinegar 2 teaspoon honey ½ teaspoon dijon mustard ¼ teaspoon salt ⅛ teaspoon pepper Whisk together all the dressing ingredients in a small bowl or place in a mason jar with a lid and shake to incorporate.  Place in the refrigerator until you’re ready to use.   Preheat the oven to 400 degrees. Line a large sheet pan with foil. In a large mixing, add cauliflower, chickpeas, extra virgin olive oil, chili powder, smoked paprika, red pepper flake, garlic powder, salt and pepper.  Toss well to combine.  Spread cauliflower and chickpea mix...

8 oz. crumbled feta cheese 1 cup cream cheese 2 cups shredded mozzarella cheese, divided 1 cup frozen spinach, defrosted and squeezed dry 1 13.5 oz can of artichoke hearts, drained and finely chopped ½ teaspoon salt ¼ teaspoon black pepper Crackers or pita chips for serving Preheat the oven to 350 degrees. In a large bowl, combine feta cheese, cream cheese, 1 cup shredded mozzarella cheese, frozen spinach, chopped artichoke hearts, salt and pepper.  Mix well to combine. Add mixture to a baking dish.  Top with the remaining mozzarella cheese.  Bake for 15-20 minutes or until the top is golden and bubbling. 

1 bag of tortilla chips 16 oz cream cheese, room temperature 2 cups sour cream 2 tablespoons taco seasoning 1 cup finely chopped lettuce 3 roma tomatoes, seeded and finely chopped ½ cup sliced black olives 1 ½ cup shredded cheddar cheese Sliced pickled jalapenos for topping (optional) Combine softened cream cheese, sour cream and taco seasoning in a large bowl and stir until smooth and combined.   Spread mixture evenly in the bottom of a 9-10” pie dish. Top with lettuce, tomatoes, black olives and shredded cheese.  Top with jalapenos.  Serve with tortilla chips.

8 oz cream cheese 4 oz can of diced jalapenos 4 oz can diced green chiles 1 ½ cups freshly shredded cheddar cheese, divided 6 slices of cooked bacon, crumbled ½ teaspoon onion powder 1 baguette sliced for serving Preheat the oven to 375 degrees.  Spray a 2 quart baking dish with nonstick cooking spray. In a large bowl, combine cream cheese, diced jalapenos, green chiles, 1 cup shredded cheddar cheese,most of the bacon reserving 2 tablespoons for topping, and onion powder.  Stir to combine. Spread mixture evenly in the sprayed baking dish.  Top with cheddar cheese and bacon.  Bake for 15-20 minutes or until the edges are bubbly.   While the oven is still warm, place baguette slices in the oven on a tray to toast them.  Serve hot.

  3 large baking potatoes 3 tablespoons extra virgin olive oil 1 tablespoon seasoned salt ¼ tablespoon black pepper 2 teaspoon dried rosemary Cheese Dipping Sauce: 2 tablespoons unsalted butter 2 tablespoons all purpose flour 1 cup milk 2 cups shredded sharp cheese In a medium saucepan, add butter and heat over medium heat. When the butter is melted. Add flour and whisk until it makes a paste.  This will take 1-2 minutes. Add milk and cheese and stir to combine.  Cook until the cheese is melted and smooth. Potato Wedges: Preheat the oven to 400 degrees.  Even coat a large baking sheet with nonstick spray. Scrub and rinse the potatoes and cut each potato into 6 long wedges.  Add them to a large bowl and cover the potatoes with cold water and soak for 20-30 minutes. Drain the potatoes and spread them onto paper towels and pat them dry.  In a large clean bowl, add the potatoes, extra virgin olive oil, seasoned salt, pepper and rosemary. Toss making sure the po...