TheVineyardMom

  Glazed Carrots: 3 medium sized carrots 1 tablespoon extra virgin olive oil ¼ teaspoon salt ⅛ teaspoon pepper ½ teaspoon ground cumin 1 tablespoon butter 1 tablespoon maple syrup Dressing: 2 tablespoons lemon juice 1 tablespoon Dijon mustard 2 tablespoons maple syrup ¼ teaspoon salt ⅛ teaspoon pepper ¼ cup extra virgin olive oil Salad: 2 bunches of kale (8 ounces each) 1 tablespoon lemon juice 1 tablespoon extra virgin olive oil ½ cup crumbled goat cheese ¼ pomegranate seeds ¼ cup pine nuts Make the dressing:  Combine lemon juice, mustard, maple syrup, salt, and pepper in a medium bowl; whisk to combine. Slowly stream in the olive oil while whisking until dressing is emulsified. Taste and adjust seasoning. Make the glazed carrots:  Peel carrots and cut in half lengthwise, then again crosswise into 1 ½-inch pieces. If pieces are large, cut again lengthwise into quarters. Heat a large saute pan over medium-high heat and add the extra virgin olive oil.  Add carrots and...

1 tablespoon olive oil 6 sweet Italian sausage links 2 pink lady apples, halved and cored ½ red onion, thinly sliced ½ head red cabbage, cut into ¼ inch slices ¼ teaspoon salt ⅛ teaspoon pepper 1 cup apple juice 2 tablespoon apple cider vinegar Heat olive oil in a large cast iron skillet over medium high heat.  Add sausage and cook until golden brown on all sides.  This will take 6-8 minutes.  Transfer to a plate. Reduce heat to medium and add apples, cut side down.  Scatter onions and cabbage around the apples.  Season with the salt and pepper.   Cook, stirring occasionally until the apples are golden brown. This takes 3-4 minutes. Flip the apples over and return the sausages to the skillet nestling them among the onions, cabbage and apples. Add juice and apple cider vinegar. Simmer and rotate the sausages occasionally until the sausages are cooked through and the apples are tender, about 18-20 minutes.

12 square wonton wrappers Vegetable spay ¼ cup mayonnaise 1 tablespoon of Sriracha 1 avocado, peeled and pitted ½  jalapeno pepper, seeded and finely diced ¼ cup red onion, finely diced 1 tablespoon lime juice ¼ teaspoon salt ⅛ teaspoon pepper 7 ounces of sushi grade tuna, finely chopped 1 tablespoon soy sauce 1 teaspoon sesame seeds, toasted 1 scallion, green parts only finely sliced Preheat the oven to 375 degrees. Lightly spray each cup of a muffin tin with cooking spray.  Gently press wonton wrappers into each cup so that the wrapper takes its shape. Lightly spray the wontons wrappers with the veggie spray and bake for 8-10 minutes or until brown and crispy. While the wonton wrappers are in the oven, combine the mayonnaise and sriracha in a small bowl.  Cover and refrigerate until ready to serve. In a medium bowl, mash the avocado with a fork.  Stir in jalapenos, red onion, lime juice, salt and pepper. Mix well to combine. Chop the tuna into small pieces cutting ...

  4 ounces bow tie pasta 1 tablespoon extra virgin olive oil ½ lb broccoli washed and cut into florets 2 ounces prosciutto ½ whole milk ricotta cheese 1 lemon, zest and juice ½ cup parmesan cheese ¼ cup fresh basil, chopped ½ teaspoon pepper Cook pasta according to package directions.  Reserve ½ cup pasta water.  Drain well. In a large skillet on medium high, add extra virgin olive oil.  When the pan is hot, cook broccoli for 3-4 minutes or until broccoli is slightly tender. Turn the heat off. Add the drained pasta to the pan with the broccoli along with the prosciutto, ricotta, lemon zest and juice.  Add ½ of the basil and parmesan.  Stir well to combine. Add some of the reserved pasta water to loosen the sauce and add pepper.   Turn heat to medium and heat broccoli and pasta for 1 minute or until pasta is warm. Top with the rest of the parmesan cheese and basil and serve immediately.

  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...