TheVineyardMom

2 tablespoons butter 1 shallot, diced ¾ cup heavy cream 1 cup chicken stock ¼ cup basil leaves, chopped 10 lasagna sheets, broken into quarters 1 herbed cheese ball ( I use boursin) 1 cup fresh or frozen peas 1 bunch of asparagus, cut into ¼ inch pieces ¼ teaspoon each salt and pepper 1 cup shredded mozzarella cheese Cook lasagna in boiling salted water according to package directions.  Strain.   Melt the butter in a sauce pan on medium high heat.  Add shallot and saute for 2-3 minutes. Add the cream and ½ cup chicken stock. When the mixture starts to bubble, add basil, cooked lasagna pieces, peas, asparagus, salt and pepper. Allow the mixture to cook for 4-5 minutes. Turn the heat to medium and add the herbed cheese  Gently mix to incorporate into the sauce. Add more of the chicken stock if the mixture is too thick.  Cook for another 2-3 minutes.   Top mixture with mozzarella cheese and serve hot.

  Crab Cakes: 1 large egg  2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon cayenne pepper or 1/2 tsp. hot sauce 1 cup jumbo crab meat 1/2 cup Panko bread crumbs 2 tablespoons fresh chopped parsley salt and pepper to taste Vegetable or Canola oil for frying.  Approximately 3-4 tablespoons Heat oil in a large saute pan or cast iron skillet.  Combine egg, Dijon mustard, hot sauce or cayenne pepper and Worcestershire sauce in a bowl.  In a separate bowl, mix crab meat, panko bread crumbs and parsley.   Fold crab mixture into egg and mayo mixture.  Add salt and pepper.   I use an ice cream scoop to form the same size balls.  Slightly flatten them out with your hand. Cook the crab mixture over high heat in a large sauce pan with vegetable or canola oil until they are browned.  This will take 3-4 minutes. Flip cakes to brown the other side for another 3-4 minutes.  Place them on a paper towel to drain. Sala...

  Chicken Salad: ½- ¾ cup cup greek yogurt 1 tablespoon fresh lemon juice 1 ½ cups cooked boneless,skinless chicken breasts 2 ribs of celery finely diced 2 tablespoons red onion, finely diced 1 tablespoon chives, finely chopped 2 tablespoon fresh parsley, finely chopped ¼ teaspoon salt ⅛ teaspoon pepper Spinach and Fruit Salad: 2 cups spinach ½ cups strawberries, sliced ½ cups blueberries ¼ cup green grapes ¼ cup chopped roasted walnuts Vinaigrette: 3 tablespoons honey 2 tablespoons lemon juice 1 teaspoon white wine vinegar 1 teaspoon dijon mustard ¼ cup extra virgin olive oi ⅛ teaspoon salt . In a small bowl, combine greek yogurt and lemon juice.  Stir to combine.   In a large bowl, combine chicken breasts, celery, red onion, chives and parsley.  Pour desired amount of greek yogurt dressing over the chicken and veggies and stir to combine.  Season with salt and pepper.  Cover and place in the refrigerator for at least 20 minutes or up to the night bef...

  12-15 oz sushi grade tuna, skin removed 3 scallions, chopped  ½ avocado; peeled and seeded Non-stick cooking spray 12 wonton wrappers                                                                                                                        2 tablespoons toasted sesame seeds                                                                   ...

  2 avocados; peeled, pitted and roughly chopped 1 cup light coconut milk 1 cup low sodium veggie broth Zest of 1 lemon 2 tablespoon fresh lemon juice 1 tablespoon white wine vinegar 1 tablespoon fresh basil leaves, chopped 1 teaspoon salt Add all the ingredients to a blender and puree until very smooth.  Refrigerate for at least 2 hours.  Adjust salt and lemon juice if needed AFTER the 2 hours refrigeration.  Serve with basil leaves for garnish.

  Serves 4-6 1 refrigerated store bought pie crust 2 (6 ounce) containers of blackberries ¾ cup confectioners sugar, divided 3 tablespoons lime juice, divided 2 (8 ounce) containers of mascarpone cheese, room temperature 2 tablespoons chopped fresh mint leaves for garnish Preheat the oven to 425°F. Fit pie crust in the bottom and up sides of an 8- by 11-inch tart pan with removable bottom; trim excess. Place tart pan on a rimmed baking sheet and prick the bottom of the pie crust with a fork. Line the pie dough with parchment, leaving a 2-inch overhang. Place dried beans over the parchment paper. Bake until beginning to brown around edges, about 12 to 15 minutes. Lift off parchment and remove beans. Bake until the bottom is light golden brown, 4 to 5 minutes.  Allow the crust to completely cool. Puree 1 container of blackberries, 2 tablespoons confectioners sugar, and 1/2 tablespoon lime juice. Strain mixture through a fine mesh sieve; discard seeds and reserve the blackberry j...