TheVineyardMom

1.5 ounces gin 2 ounces peach puree 1 tablespoon basil simple syrup 1 ½ tablespoons fresh lemon juice 3 ounces sparkling wine Basil simple syrup: ½ cup water ½ white sugar 1 cup fresh basil leaves Combine water, sugar and basil leaves in a small saucepan.  Bring it to a boil, stirring until the sugar dissolves.  Reduce heat and simmer for 1 more minute. Remove from the heat and let the syrup steep for 30 minutes. Drain syrup through a mesh strainer into a glass jar and store covered in a refrigerator for 1 month. Fill a cocktail shaker with ice.  Add the gin, peach puree, simple syrup and lemon juice.  Shake for 8 seconds.  Strain into a champagne flute.  Top with chilled sparkling wine. Garnish with lemon twist.

5 Italian sausage links (mild or hot) Brioche or sourdough buns Lemon Basil Aioli ½ cup mayonnaise 1 cup fresh basil leaves (stems removed) Zest of 1 lemon 2 garlic cloves ¼ teaspoon salt ⅛ teaspoon pepper Add all the ingredients into a food processor.  Process until the mixture is smooth and combined. Transfer lemon basil aioli to a small serving dish and refrigerate until ready to use.   Olive Giardiniera Spread ½ cup castelvetrano olives (pitted) ½ cup giardiniera, drained ¼ cup capers, drained Add all the ingredients into a food processor. Pulse 5-7 times until olives and giardiniera are roughly chopped. Transfer mixture to an airtight container and refrigerate until ready to use.  Can be refrigerated for up to 2 weeks. Preheat the grill to medium high heat for 10 minutes.  Cook sausages for 10-12 minutes, turning often to cook all sides.  The sausages are done when the internal temperature reaches 160 degrees. Place sausage into a bun and top with olive gia...

¼ cup blackberries 5-6 mint leaves 2 ounces vodka 1 ounce simple syrup 2 ounces sparkling wine or prosecco 1 ounce sparking water ice Place blackberries in a glass and muddle to mash them. Add mint leaves and muddle a little more until mint is bruised. Pour simple syrup and vodka into the glass with the blackberries and mint.   Add ice to the glass and pour in sparkling wine or prosecco and sparkling water. Stir and serve.

4 cups of fresh corn kernels 2 cups snap peas, cut into ¼ inch pieces 1 cup grape tomatoes, diced 1 cup red onion, diced ½ cup mayonnaise 1 ½  tablespoon lemon juice 2 tablespoon fresh basil, thinly sliced ¼ teaspoon each salt and black pepper Cook shucked ears of corn in the microwave for 4 minutes.  Once the corn has cooled, remove the kernels from the cob.   To make the dressing, combine mayo, lemon juice in a small bowl.  Place in the refrigerator. In a large bowl, combine corn, peas, tomatoes, red onion and basil.  Add the dressing and toss well to coat.  Season with salt and pepper.  Place in the refrigerator for 30 minutes.  Serve.

2 cups all purpose flour ½ cup granulated sugar ½ cup brown sugar (lightly packed) 1½ teaspoons baking powder ¼ teaspoon salt 1 large egg (room temperature) 1 cup milk (2% or whole milk) ⅓ cup butter (melted and cooled) 1 teaspoon vanilla 1 ¼ cups chopped fresh apricots ⅓ cup chopped almonds Pre-heat the oven to 350F. Spray loaf pan with non-stick cooking spray. In a medium bowl whisk together the sugars, flour, baking powder and salt. In a large bowl beat the egg, milk, butter and vanilla until smooth and combined (1 minute). Add the flour and stir 4-5 times, add the chopped apricot and chopped almonds and stir just to combine. It should be lumpy but all the flour is incorporated.  Transfer the batter to the prepared loaf pan and bake for approximately 45-50 minutes or until a toothpick comes out clean. Let cool in the pan then move to a wire rack or plate.  Optional vanilla glaze: 1 cup sifted powdered sugar 1 teaspoon vanilla 2-3 tablespoons of milk or cream to reach desire...

  3 roma or heirloom tomatoes, sliced into rounds 3 yellow peaches, sliced and quartered 8 oz. of burrata cheese 3 tablespoons chopped fresh basil ½ teaspoon salt 3 tablespoons chopped pistachios Dressing: ⅓ cup extra virgin olive oil 3 tablespoons balsamic vinegar 2 teaspoons hot honey ⅛ teaspoon salt Place dressing ingredients in a small bowl and whisk together until combined or place ingredients in a mason jar with a lid and shake to combine.  Set aside. Scatter tomatoes and peaches on a large platter.  Break the burrata and place dollops of the cheese over both the tomatoes and peaches. Top the salad with the basil and and drizzle the desired amount of dressing over the salad.   Sprinkle salt over the salad and top with pistachios. Serve.