TheVineyardMom

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.

3 zucchini, cut lengthwise into ¼ inch slices 3 ears of corn, husk removed 1 tablespoon extra virgin olive oil ½ teaspoon salt ¼ teaspoon black pepper 1 pint of cherry tomatoes, cleaned and halved 4 green onions, thinly sliced ¼ cup grated parmesan cheese 1 tablespoon fresh parsley, chopped Dressing: 2 tablespoons extra virgin olive oil  3 tablespoons fresh lemon juice Preheat the grill to medium high heat. Rub zucchini and corn with extra virgin olive oil and ½ teaspoon salt and ¼ teaspoon black pepper. Wrap the corn cobs in foil. Grill the zucchini  for 3-4 minutes per side.  Grill the corn in the foil for 8-10 minutes, rotating every 2 minutes so it evenly cooks. Let the zucchini and corn cool before dicing the zucchini and cutting the corn off the cob. Add zucchini, corn, tomatoes, and green onions to a medium sized bowl.   Drizzle extra virgin olive oil and lemon juice over the veggies and gently mix to coat.  Adjust seasoning if needed.  Top with...

1 cup raspberries 1 cup blueberries 1 cup strawberries, green stems and cap removed (if strawberries are large, cut in half) 1 cup blackberries ¼ cup sugar 1 teaspoon vanilla extract  1 ½ tablespoon cornstarch   Crumble Topping: 3/4 cup flour 3/4 cup rolled oats 3/4 cup light brown sugar 3/4 cup chopped pecans  1 stick soften butter  note: not melted To make crumble topping combine the flour, rolled oats, brown sugar, pecans and softened butter. Work the butter into the ingredients so that it is totally combined and the butter is the size of peas. Preheat the oven to 350 degrees. Place berries, sugar, cornstarch and vanilla into a large bowl,  Toss to coat the berries Place the berry mixture in a 9 inch baking dish.  Top with crumble mixture.  Bake 25-30 minutes or until berry juices are bubbling and crumble topping has browned. Let the crumble cool for 10-15 minutes before serving.  Top with vanilla ice cream or whipped cream.

½ red onion, cut in thin slices 2 tablespoons fresh lemon juice 1 tablespoon white vinegar ½ cup cherry or grape tomatoes cut in half 1 seedless cucumber, sliced into half moons 4 Peaches 5 ounces crumbled feta cheese chopped Vinaigrette: 2 teaspoons honey ⅓ cup extra virgin olive oil 1 teaspoon fresh oregano leaves, chopped 1 tablespoon fresh parsley, ¼ teaspoon salt ⅛ teaspoon black pepper Pickled Red Onions: Add the sliced red onions to a bowl and add lemon juice and vinegar. Let it sit and pickle while you make the rest of the salad. Add tomatoes, cucumbers to a medium bowl. Slice peaches in half along the pit, rotate the halves in opposite directions to release from the pit. Remove the pit and slice peaches into thin wedges, Add to the bowl with tomatoes and cucumbers. Season with salt and pepper. Transfer the pickled red onions to the bowl with the rest of the salad. Reserve the vinegar mixture. In the bowl with the reserved vinegar and lemon juice, add the honey, extra virgin ol...