TheVineyardMom

I love the fresh taste of this salad.  It's both a pasta salad and green salad.  The seasoning has a definite Greek influence making it very flavorful and delicious.  I love this salad all year long because its easy to make as either a lunch, dinner or side dish.  A crisp fruity Sauvignon Blanc, Albarino or a drier Viognier. Cheers! 1 box of Farfalla or any short pasta  1 cup cherry tomatoes cut in half 1/4 cup chopped parsley 1/4 cup chopped mint 1/2 cup peeled cucumber cut into half moons 1 1/2 cup drained and rinsed chickpeas 2 cups baby arugula leaves 2 cups crumbled feta cheese Dressing: 1/2 cup extra virgin olive oil 4 Tbs. fresh lemon juice 2 finely minced garlic cloves 1 tsp. herbes de Provence seasoning 1 tsp. Dijon mustard salt and pepper to taste Cook pasta according to package directions.   After draining the pasta, transfer to a large bowl and let the pasta come to room temperature.  To prevent sticking, add a drizzle of extra virgin olive oil over the pasta. Cut cherr

I love salmon and enjoy creating new recipes with salmon.  This creamy salmon fettuccine is a simple recipe that is full of flavor. This dish can be made with left over grilled or baked salmon from the night before.  The creamy sauce is delicious and I use a Pinot Grigio or a Sauvignon Blanc for the dry white wine in the recipe.  What ever type of wine you use to cook with, you can also drink, so make sure you pick something you like. Cheers! Serves 4 people 1-2 salmon fillets totaling 3/4- 1 lb. 1 Tbs. extra virgin olive oil 1 tsp. each salt and pepper 1 lb. box of fettuccine pasta 2 Tbs. butter  2-3 cloves of garlic minced 1 1/2 cup heavy cream 1/4 cup dry white wine 2 Tbs. freshly squeezed lemon juice 5 oz. fresh baby spinach Preheat oven to 400 degrees. Bring a large pot of water for the pasta to a boil. Place salmon on a baking sheet  (skin side down) and drizzle extra virgin olive oil over the top and sprinkle with salt and pepper.  Bake for 12-14 or until the salmon is cooked th

 Here is a delicious and easy dinner recipe that is a favorite in my house.  You can either bake, grill or saute you salmon.  The creamy dill sauce is great not only on salmon, but on chicken, pork and vegetables.  It's terrific as a dipping sauce for crudites.  I usually make it an hour ahead of time and keep it in the refrigerator.  The sauce will last up to 2 days I think.  I never have any leftovers so that's my guess. I love an Albarino or Pinot Grigio with this recipe.  Cheers! 4-6 oz. piece of salmon per person 1 Tbs. extra virgin olive oil 1/4 tsp. salt and pepper Creamy Dill Sauce 3/4 cup sour cream 1/4 mayonnaise 1 Tbs. freshly squeezed lemon juice 1/4 cup freshly chopped dill Optional:  1 tsp. creamy horseradish sauce  salt and pepper to taste Preheat oven to 400 degrees. Place salmon on a baking sheet lined with foil. Drizzle extra virgin olive oil, salt and pepper over salmon. Bake salmon 12-14 minutes in oven. Combine sour cream, mayonnaise, lemon juice and dill (