TheVineyardMom

  4 (6 oz) salmon fillets Juice from 1 orange ½ cup dry white wine 3 tablespoons extra virgin olive oil 2 tablespoon adobo seasoning 1 tablespoon garlic powder 1 teaspoon dried oregano ½ teaspoon salt ⅛ teaspoon black pepper Grilled Corn Salsa 3 ears of corn 2 tablespoons extra virgin olive oil ½  cup cherry tomatoes, finely chopped ¼ cup red onion, finely chopped ½  fresh jalapeno, finely chopped 2 tablespoons cilantro, chopped Juice of 1 lime 1 tablespoon extra virgin olive oil ¼ teaspoon salt To make the marinade for the salmon, combine orange juice, white wine, extra virgin olive oil, adobo seasoning, garlic powder, oregon, salt and pepper in a small bowl and whisk to combine.  Pour marinade over the salmon, cover and refrigerate for 30 minutes. To make the corn salsa, remove the husks and silky harris from the corn.  Drizzle the cobs with extra virgin olive oil, salt and pepper. Wrap the corn in foil.  Preheat the grill to medium high, 425 degrees. Gri...

2 lbs small red potatoes, diced into ½ inch chunks 2 tablespoons white wine 5 green onions, chopped  2 tablespoons fresh dill, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons fresh basil, chopped ¼ cup fresh arugula, chopped Vinaigrette: 3 tablespoons champagne vinegar ¼ cup extra virgin olive oil 1 teaspoon salt 1 teaspoon dijon mustard ½ teaspoon salt ¼ teaspoon pepper Combine all the ingredients into a small bowl and whisk to combine or add to a mason jar with a lid and shake to combine.  Set aside. Put potatoes in a large pot filled with cold water.  Bring to a boil and add a teaspoon of salt.  Cook the potatoes for 10-12 minutes or until fork tender. Drain well and place in a large bowl. While the potatoes are still warm, add wine and gently mix. Pour half of the vinaigrette and mix. Add in the green onions, dill, parsley, basil and arugula and gently toss to combine.  Allow the potato salad to sit on the counter for 20 minutes. If needed, add mo...

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                                                                   ...