TheVineyardMom

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...

8 oz. crumbled feta cheese 1 cup cream cheese 2 cups shredded mozzarella cheese, divided 1 cup frozen spinach, defrosted and squeezed dry 1 13.5 oz can of artichoke hearts, drained and finely chopped ½ teaspoon salt ¼ teaspoon black pepper Crackers or pita chips for serving Preheat the oven to 350 degrees. In a large bowl, combine feta cheese, cream cheese, 1 cup shredded mozzarella cheese, frozen spinach, chopped artichoke hearts, salt and pepper.  Mix well to combine. Add mixture to a baking dish.  Top with the remaining mozzarella cheese.  Bake for 15-20 minutes or until the top is golden and bubbling. 

1 bag of tortilla chips 16 oz cream cheese, room temperature 2 cups sour cream 2 tablespoons taco seasoning 1 cup finely chopped lettuce 3 roma tomatoes, seeded and finely chopped ½ cup sliced black olives 1 ½ cup shredded cheddar cheese Sliced pickled jalapenos for topping (optional) Combine softened cream cheese, sour cream and taco seasoning in a large bowl and stir until smooth and combined.   Spread mixture evenly in the bottom of a 9-10” pie dish. Top with lettuce, tomatoes, black olives and shredded cheese.  Top with jalapenos.  Serve with tortilla chips.