TheVineyardMom

I love cooking fish.  I always ate fish on Friday's growing up even when it wasn't lent.  I lived on the East Coast and fish was readily available.  You can make this recipe with just about any white fish.  I use either halibut, tilapia or cod most of the time.  Here is a flavorful, delicious and easy recipe for fish that you will want to make over and over again.  I love a crisp Sauvignon Blanc or Pinot Grigio with this recipe.  Cheers! Serves 4 1 1/2 to 2 lbs. of white fish about 1 to 1 1/2 inch thickness (Cod, halibut or tilapia) 1 Tbs. extra virgin olive oil 3 Tbs. fresh lemon juice 8 oz. cherry tomatoes cut in half 5 oz. kalamata olives sliced 3 Tbs. finely chopped red onion 4 garlic cloves minced 2 Tbs. dried oregano 1/4 tsp. each salt and pepper Preheat oven to 350 degrees. Spray a baking dish with non stick spray or brush the dish with oil. Place white fish into the prepared baking dish and drizzle 2 Tbs. of lemon juice over the fish and sprinkle with salt and pepper. I

Zucchini is delicious and available all year round in the grocery store.  I love buying fresh zucchini at my farmers market though.  This casserole is easy to make and goes great as a side dish with almost any main meal.  Depending on what you are serving it with, you can have red or white wine.   4 cups of zucchini diced into 1 inch pieces 1/2 cup of shredded cheddar cheese 1/2 cup of shredded Monterey  jack cheese  1 cup mayonnaise 2 eggs slightly beaten 1 tsp. garlic powder 1 tsp. each salt and pepper 1/4 cup Panko bread crumbs 1 Tbsp. melted butter Preheat oven to 350 degrees. Bring a pot of water to a boil.  Add diced zucchini and cook for 4 minutes. Drain and let cool for 10 minutes. In a bowl, combine cheese, mayonnaise, eggs, garlic powder, pepper and salt.  Add cooled, diced zucchini and stir to combine. Pour into a baking dish that has been greased with butter or with non-stick spray. In a bowl combine melted butter and breadcrumbs.  Toss to combine.  Sprinkle on top of casse

  My family loves corned beef not only on St. Patrick's Day, but all year round. I usually make extra so that we can make corned beef sandwiches. This recipe is great cold or warm. Of course you can have an Irish beer with this sandwich, but since I'm The Vineyard Mom, I prefer a light red wine like a Grenache or Pinot Noir. Cheers!   2 Slices of sourdough bread 1 tablespoon Dijon mustard 1 tablespoon of Russian dressing 2 slices of swiss cheese ¼ cup of coleslaw 4 oz. of corned beef ( 1 tablespoon extra virgin olive oil if serving warm) You can have this sandwich either cold or warmed up. Cold Sandwich Spread Russian dressing on one slice of bread and layer swiss cheese, corned beef and coleslaw. Spread Dijon mustard on the other slice and top the sandwich. Warm Sandwich Drizzle extra virgin olive oil on the bottom of both slices of bread before you assemble.  Put the stacked sandwich onto a grill pan and weigh it down or on a panini press for 3 minutes per side Russian Dr

I love cooking with all varieties of mushrooms.  This dish is delicious, easy to make and is hearty without adding any meat.  I use 3 types of mushrooms in this dish: portabello, shiitake and button.  I add a little Dijon mustard and cream and serve it over Polenta.  You can enjoy this dish with red or white wines. Depending on the mood I'm in, I love either a Chardonnay or a Pinot Noir. Serves 4 2 Tbs. of extra virgin olive oil. 3 cups sliced mushrooms.  I use portabello, shiitake and white button thickly sliced. 2 Tbs. of butter. 1 small chopped yellow onion. 3 garlic cloves minced. 1/2  cup heavy cream or half and half. 1/4 tsp. each of salt and pepper. 1 Tbs. Dijon mustard. 2 Tbs. chopped parsley for garnish. Polenta 1 cup Polenta or corn grits. 3 cups vegetable of chicken stock. 2 Tbs. butter. 1/2 tsp. salt. 1/2 cup shredded white cheddar cheese or Parmesan cheese. Mushroom Sauce Add olive oil and butter to a large saute pan on high heat.  Once the butter has melted, add the o