Posts

Lemony Risotto with Shrimp

Image
Lemony Risotto with Roasted Spring Vegetables Risotto 5 cups vegetable or chicken stock 1/2 small yellow onion, finely diced 2 tbsp butter 1 1/4 cup Arborio rice 1/4 cup dry white wine Zest of 1 lemon 1/3 cup Parmesan cheese Roasted Vegetables 2 tbsp extra virgin olive oil 1 cup chopped asparagus 1/2 cup carrots, diced 1/2 cup yellow squash, cut into circles 1/2 red onion finely sliced 1/2 cup green peas 1 tbsp salt 1/2 tsp pepper Preheat the oven to 400 degrees. Add all the vegetables to a foil lined sheet pan. Drizzle the veggies with the extra virgin olive oil and sprinkle with salt and pepper. Toss to combine. Arrange veggies in one layer. Roast for 10-12 minutes. The Vineyard Mom Tip: I like to roast the veggies while I’m making the risotto on the stove. Bring stock to a simmer in a saucepan. Saute the onion in a heavy 4 quart saucepan with butter. Stir occasionally until the onions have softened. This will take about 5 minutes. Add rice and cook, stirring constantly, for 1 minute
Post a Comment
Read more

Asparagus, Radish and Pea Salad

Image
1 lb. trimmed fresh asparagus  6 radishes, thinly sliced 1 cup fresh green peas 1 cup roasted Pignoli nuts 1/2 cup chopped fresh mint 2 tbsp extra virgin olive oil 1 tbsp fresh lemon juice 1/4 tsp each salt and pepper In a large saucepan, bring 5 cups of water to a boil.  Add asparagus and cook at a simmer for 3 minutes.  Take asparagus out of the water and immediately transfer into a bowl with cold water and ice.  Leave in the ice bath for 1 minute.  Drain asparagus and pat dry. In a large bowl, add the extra virgin olive oil, lemon juice, salt and pepper. Whisk to combine. Cut asparagus into 3 inch pieces and add it to the bowl.  Add radishes, peas, Pignoli nuts and stir to coat with the dressing. Top with fresh mint.
Post a Comment
Read more

Watermelon and Feta Salad

Image
  10 cups of watermelon cut into 1 inch chunks 2 avocados 2 limes, juiced 2 cups crumbled feta cheese 1/2 cup chopped fresh mint In a large bowl, add chilled watermelon chunks.   Peel, pit and chop avocados into small chunks.  Squeeze the juice of 1 lime over the avocado chunks. Stir to coat avocado completely with the juice. Add avocado chunks to the watermelon.  Add feta cheese, mint leaves to the watermelon and avocado. Squeeze the juice from the second lime over the top of the salad.  Stir gently to combine. Serve or keep refrigerated until service.  
Post a Comment
Read more

Olive and Artichoke Tapenade Sandwich with Tomato and Spinach

Image
  2 -3 cups of artichoke and olive tapenade 2 beefsteak tomatoes sliced 3 cups of fresh spinach leaves 1 large baguette cut into 4 equal slices, cut horizontally Olive and Artichoke Tapenade 1 14 oz. jar of quartered marinated artichoke hearts drained 1 10 oz. jar pitted kalamata olives drained 1 10 oz. jar of Spanish green olives with pimentos drained 1 garlic clove chopped 1/4 tsp. lemon juice and the zest of the lemon 1 tbsp. extra virgin olive oil 1/4 tsp. black pepper Cut artichoke quarters in half before putting them into the processor. Place all the ingredients into a food processor and pulse about 12-15 times.  You will need to scrape the sides several times in between pulses. If you don't have a food processor use a blender (pulsing) or just chop each ingredient and mix together.  Add extra virgin oil, lemon juice, pepper and combine.   Cut bread into slices and drizzle with olive oil.  Toast in the oven or toaster oven until lightly browned. Can be refrigerated up to 3 da
Post a Comment
Read more

Grilled Angel Food Cake

Image
  1 Angel food cake  1 cup sliced strawberries 1 cup raspberries 1 cup blueberries  whipped topping  1/2 cup honey Mint for garnish Note: For homemade whipped topping, see below Preheat grill to 400 degrees Cut angel food cake into 6-8 slices Rinse fruit off and place into a mixing bowl. Keep fruit refrigerated. Place each slice of angel food cake on the grill.  Grill each side for 30-45 seconds.  Make sure cake doesn't burn! Homemade whipped topping: 2 cups heavy cream 4 tbsp confectioners sugar 1/2 tsp vanilla extract Using a hand mixer or stand mixer with a whisk attachment, pour cream, sugar and vanilla extract into the bowl.  Mix on medium high speed until soft or loose peaks.  This will take 3-4 minutes. Place a slice of angel food cake on a plate.  Spoon fruit over the top of the cake.  Add whipped topping and a drizzle of honey.  Garnish with mint.
Post a Comment
Read more

Mexican Flatbread Pizza

Image
  2-3 pieces of flatbread or naan 1/2 cup Monterey Jack cheese 3  boneless skinless chicken breasts  3 ears of corn on the cob  2 avocados, peeled, pitted and cut in half 3 tbsp lemon juice 1/2 tbsp each salt and pepper 1 cup salsa 1/2 cup chopped fresh cilantro  1 cup grated cotija cheese Spray grill with non-stick cooking oil and preheat to 400 degrees. Season chicken breasts with 1/4 tbsp of salt and pepper.  Grill chicken  for 5-7 minutes per side until internal temperature reads 165 degrees with an instant read thermometer.  Dice chicken. Peel husks off the corn and wash corn under cold water making sure all the silk is off.  Pat dry. Season all sides with 1/4 tbsp of salt and pepper. Grill corn on all sides for about 5 minutes.  This will take a total of 15-17 minutes for the corn to completely cook.  Once the corn had cooled, remove kernels by cutting away from the core of the corn downwards with a knife. Peel, pit and cut in half avocados.  Squeeze lemon juice over the avocado
Post a Comment
Read more

Grilled Tri Tip Steak with Mushroom Sauce

Image
 3-4 lb tri-tip steak 1/4 cup salt 1/4 cup black ground pepper 3 tsp garlic powder 1 tsp onion powder Mix together salt, pepper, garlic powder and onion powder together.  Rub tri-tip all over with seasoning. Allow steak to rest in the refrigerator for 1 hour or up to 1 day. Remove tri-tip from the refrigerator 20-30 minutes before grilling. Heat grill to 425 degrees and sear all the sides to lock in the juices.  This will take about 5-7 minutes per side. Turn grill down to 375  and cook another 20-30 minutes.  An instant-read thermometer inserted in the center should read 145 degrees for medium rare. Cover the steak loosely with foil and let rest 10 minutes before slicing. Mushroom Sauce 3 tbsp butter 8 ounces baby Bella mushrooms sliced thinly 3 garlic cloves finely minced 1/4 cup beef broth 1 tsp dijon mustard 1 cup heavy cream 1/4 tsp chopped fresh thyme 1/4 tsp each salt and pepper Melt butter in a skillet on medium high heat.  Add in mushrooms and garlic and saute for 4-5 minutes.
Post a Comment
Read more