TheVineyardMom

Salmon tartare is delicious on anything from crackers, toast, a bagel or on lettuce wraps.  This recipe is basically the topping of bagels and lox without the cream cheese.  You can make this recipe a couple of hours ahead of time and keep it refrigerated.  I love a nice glass of white wine like Savignon Blanc, Viognier or Chardonnay. Cheers! 1 lb. salmon fillet (skin removed) 1/2 lb. smoked salmon 2 limes freshly squeezed 1/4 cup dill 3 Tbs. drained capers 2 Tbs. parsley 1/4 cup red onion 1 Tbs. extra virgin olive oil 1 Tbs. Dijon mustard Dice salmon and smoked salmon into small pieces.  Put salmon into a mixing bowl and squeeze the limes over the salmon. Chop dill, parsley and red onion. Drain the capers.  Add herbs and capers to the salmon and lime juice. Mix in extra virgin olive oil and Dijon mustard and let marinade for a couple of hours in the refrigerator. Serve with crackers, toast, bagels or lettuce wraps.  

I love beets! This is a super delicious and easy recipe to make.  I use to have to clean and roast the beets, which honestly took forever.  Now, you can get beets roasted and peeled in the produce section of the grocery store.  Game changer! I love this salad for lunch or a light dinner.  You don't even need to add chicken or shrimp because the beets are so hearty.  I love a glass or two of Rose, Savignon Blanc, Riesling or a Chardonnay with this recipe.  Cheers! Serves 4-6 1 lb. cooked beets (golden or red)  in a package from produce section in your grocery store 1/4 cup Orange juice 1 Tbs. Champagne vinegar or Apple cider vinegar. 1 Tbs. extra virgin olive oil 1 tsp. honey 1 glove garlic finely minced 1/4 tsp. salt 1/4 tsp. freshly ground pepper 4 Cups mixed greens OR Arugula and spinach mix 1 11 oz. can of Mandarin orange slices drained. 2 Tbs. shaved Parmesan cheese 2 Tbs. chopped  pecans Combine OJ and next 6 ingredients into a bowl and mix well   Slice beets into small bite s

This is a perfect salad for a hot summer day.  It's refreshing and easy to make.  You can make it ahead of time and leave it in the frig.  I usually make this salad in the morning if I plan on serving it for lunch or dinner.  It's great for a picnic or potluck too.  I really can't think of any wine that it doesn't go well with.  I love a nice cool glass of Rose or Savignon Blanc.  Cheers! 1 Box of shell pasta. 16 oz. of imitation flake Crab. 1 cup finely chopped celery. 4 green onions chopped. 1 cup frozen Petite green peas defrosted. 2 Tbs. chopped dill. 3/4 Cup mayonnaise. 1 tsp. Dijon mustard. Cook pasta according to directions.  Drain and rinse with cold water. Chop celery, green onions and dill.   In a mixing bowl, add cool, drained pasta, chopped celery, green onions, dill and defrosted peas and imitation crab meat.    Add mayo and Dijon mustard. Mix well.  Chill at least 2 hours before serving.  Can be made the day before.