TheVineyardMom

Grilled Avocado and Corn Salsa 2 ears of corn. Husk and silk removed 2 Avocados peeled and pitted  1 pint cherry tomatoes cut in half 4 green onions finely chopped 1/2 cup freshly chopped cilantro 1/2 jalapeno pepper, ribs removed and finely diced  (optional) Dressing: 2 Tbs extra virgin olive or avocado oil 1/4 cup freshly squeezed lime juice (about 2 limes) 1 Tbs honey 1/4 tsp each of salt and pepper Preheat grill to medium heat (about 400 degrees).  If you don't have a grill, a stove top grill pan on high heat will work just as well. Slice both avocado halves in half again and put them onto a cutting board with both cleaned corn cobs.   Drizzle extra virgin olive oil over both cobs and avocado halves. Sprinkle with salt. Grill avocado halves on the grill for 3-4 minutes or until slightly browned.  Grill corn for 7-10 minutes or until corn is cooked and slightly browned. Once the corn is off the grill and has cooled, carefully cut the corn kernels off the cob and transfer into a

 This a delicious and easy salad to make. This salad goes great with grilled chicken, salmon or a citrus shrimp dish.  I also love it during the summer for lunch with a glass of wine.  I add fresh slices of grapefruit into the salad, but if you can find a grapefruit already sectioned in you produce section, go for it.  I love a glass of Sauvignon Blanc or Rose with this salad.  Cheers! Side dish for 4 1 5 oz. bag Spring Mix Greens 2 large avocados sliced lengthwise 1 grapefruit cut in half  Dressing: 3 Tbs extra virgin olive oil 1 Tbs spoon champagne vinaigrette 1 tsp. honey salt and pepper to taste Cut grapefruit in half and cut each segment from the membrane of both halves.  Place segments into a bowl. Cut avocados lengthwise and remove the pit.  Remove flesh from the tough outer skin,  Slice avocados into 4-5 slices per half lengthwise. Mix olive oil, champagne vinaigrette, honey salt and pepper.  Whisk together in a bowl.   Place mixed greens, grapefruit segments and avocado slices

I love avocados! They are so delicious, healthy and extremely versatile.  Grilled avocados are a great way of changing up the usual avocado salad or salsa. They take only a few minutes on a hot grill or grill pan to achieve a delicious and amazing flavor.  I serve this salad room temperature or cold.  A glass of Chardonnay or Sauvignon Blanc pairs perfectly with this delicious salad.  Cheers! 4  large, ripe fresh avocados, sliced lengthwise 1/2   cup  very thinly sliced red onion  2 cup cherry tomatoes cut in half 1/2 cup  chopped cilantro 2 Tbs. extra-virgin olive oil 2  limes, zest and juiced 1/2 cup crumbled or grated Cotija cheese 1 tsp.  salt  1/4 tsp. pepper  Turn grill or grill pan on high heat. Cut avocados in half lengthwise and remove pit.   Scoop out the avocado from the tough outer layer in 1 piece with a spoon. Slice each half of avocados into 4-5 equal slices. Note: Do not slice too thinly or the avocado will fall apart on the grill. Place sliced avocados on a plate and d

 I love making all kinds of tacos.  This Chile Verde recipe is easy and delicious.  I make it in a slow cooker in the morning and its ready for dinner.  A pork tenderloin works best for this recipe.  Whether you make this recipe for 4 people or 20, it takes the same amount of prep and cooking time.  I love these tacos with a Sauvignon Blanc, but if you like red, a Pinot Noir or Petite Syrah pairs perfectly.  Cheers! Serves 4 1- 1 1/2 lb. pork tenderloin 16 oz. jar of salsa verde 1 package of taco size corn tortillas  1 bunch of cilantro chopped 1 container sour cream  1/2 cup grated Cotija cheese 1 lime cut into wedges Rinse pork tenderloin under cold water once you take it out of the package. Put pork tenderloin into the slow cooker and pour the jar of salsa verde over the pork.   Cover and cook on medium high to high setting on your slow cooker for 4-5 hours. When you're ready to serve, take two forks and shred the pork in your slow cooker.  Leave shredded pork in the slow cooker