TheVineyardMom

  Shaved Carrot and Radish Salad with Orange Vinaigrette 4 carrots, cleaned and shaved lengthwise 1 cup radishes cleaned and shaved (thinly sliced)into rounds  2 small red beets, thinly sliced into rounds 2 small oranges, peeled and sliced into thin circles then cut into half moons 1 cup watercress ¼  cup mint leaves Vinaigrette: 3 tablespoons fresh orange juice 3 tablespoons fresh lemon juice  1 teaspoon honey 3 tablespoons extra virgin olive oil ¼ teaspoon each salt and pepper In a mason jar or small bowl, shake or whisk together vinaigrette ingredients. Place in the refrigerator until you're ready to use. Whisk or shake again right before using. Arrange the carrots, radishes, beets and oranges on a platter or plate.  Sprinkle watercress over the top.   Drizzle vinaigrette over the top and garnish with mint leaves.

  Veggie, Egg and Cheese  Bake  1 tablespoon extra virgin olive oil ½ yellow onion, finely chopped ½ cup white or baby bella mushrooms, sliced   1 cup asparagus, tough ends removed, chopped into 1 inch pieces ½ orange or yellow pepper, diced 1 cup baby spinach ¼  cup roasted red peppers, chopped  2 cups shredded sharp cheddar cheese 12 large eggs 1 teaspoon salt ½ teaspoon pepper Garnish with parsley or chives Coat a 9x13 baking dish with non-stick spray.  Heat oven to 375 degrees. Set aside. Heat extra virgin olive oil in a large skillet on medium high heat.  Add onions and mushrooms and saute for 2-3 minutes. Add Asparagus and yellow or orange peppers to the pan.  Cook for another 2-3 or until all the veggies are tender.  Add spinach and toss until wilted.  Cook for another 4-5 minutes or until the liquid has evaporated.  Remove from the heat. Stir in roasted red peppers. Transfer veggies to the baking dish and spread ou...

  12 oysters 4 oz. butter ¼ cup fresh parsley, chopped 1 tablespoon lemon zest 1 teaspoon fresh lemon juice ⅛ teaspoon pepper Lemon wedges for garnish Allow the butter to come to room temperature.  Add parsley, lemon zest and juice and pepper to the butter and stir to combine.  Place mixture in the middle of a piece of plastic wrap and roll into a log that is approximately 6 inches long.  Refrigerate for 1 hour. Set the grill to medium high heat.  Shuck oysters leaving the liquid inside with the meat.  Discard the other half of the shell. Take a grill pan or disposable aluminum pan and place oysters meat side up in the pan.  Slice a thin piece of the butter mixture on top of each oyster.  Place the pan on the grill and close the lid.  Allow the oysters to cook undisturbed for 3-4 minutes.  Check the oysters and continue to cook until the liquid is bubbling and the butter is melted. This will take a total of 5-6 minutes.  Serve with ...

  Maple and Brown Sugar Bacon 12 ounces of bacon slices ¼ cup maple syrup ¼ cup brown sugar Line 2 baking sheets with foil.  Add a baking rack on one of the racks. Separate the bacon slices on the baking sheet that doesn’t have the rack on it. Using a pastry brush, brush each piece of bacon with some of the maple syrup.  Flip over and repeat on the other side. Sprinkle the maple glazed bacon with 2 tablespoons of brown sugar.  Use the pastry brush to make sure it is evenly distributed on each slice. Flip the bacon over and transfer the slices to the baking sheet with the rack.  Sprinkle the 

  Lobster Tail Eggs Benedict Serves 2 people (2 Eggs Benedict's per person) 2 English muffins 4  Large or extra large eggs 1 tablespoon fresh chives, chopped Butter Poached Lobster Tails 1 half pound lobster tail, uncooked and defrosted if frozen 1 cup or 2 sticks of butter Hollandaise Sauce 4 Egg yolks, no whites 1 1/2 sticks of butter  3 Tbsp. lemon juice 1/4 tsp. cayenne or paprika Toast split English muffins in either a toaster, toaster oven or broil in an oven. PREPARING LOBSTER TAIL: Using a pair of scissors, cut down the full length of the underside of the lobster tail. Gently pull the meat out from the shell.  Pat the tail dry with paper towels.   Add butter to a medium saute pan and melt the butter over medium heat.  Once the butter is melted and hot, add the lobster tail and cook for 3-4 minutes on each side. Once the lobster is completely cooked through, place onto a cutting board and roughly chop into chunks. Set aside. POACHING EGGS: Bring...

  Lobster Rolls 1 ½- 2 lb. cooked meat from a live lobster or defrost frozen lobster meat ¼ chopped celery ⅓ cup mayonnaise 1 tablespoon fresh chives, minced 2 tablespoons fresh lemon juice 1 tablespoon lemon zest  ½ teaspoon salt ¼ teaspoon pepper 2 tablespoons butter 4 Split top New England style hotdog buns or rolls Rinse the lobster meat and pick through so there are no shells in the meat.  Drain thoroughly. Chop lobster meat into chunks and set aside. In a large mixing bowl, mix celery, mayonnaise, chives, lemon juice, lemon zest, salt and pepper together.  Taste and adjust seasoning if needed. Stir in lobster meat and refrigerate for 1 hour. In a large skillet, melt butter on medium high heat and toast buns on the cut side for 2 minutes or until browned. Load each bun with equal amounts of lobster salad. Paired with Rutherford Hill 2023 Rosé