TheVineyardMom

  Ratatouille 1 eggplant 6 heirloom or roma tomatoes 2 yellow squashes 2 zucchinis             Sauce 2 tbsp extra virgin olive oil 1 medium white onion, finely diced 4-5 cloves garlic, minced 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 1 tsp salt 1/2 tsp pepper 28 oz crushed tomatoes 1/4 cup thinly sliced fresh basil             Seasoned topping 2 tablespoons thinly sliced fresh basil 1 teaspoon minced garlic 2 tablespoons finely chopped fresh parsley 2 teaspoons fresh thyme leaves 1/2 tsp each of salt and pepper  4 tbsp extra virgin olive oil              Preheat oven to 375 degrees           U sing a sharp knife or a mandoline, slice the eggplant, tomatoes, squash and            Zucchini  into 1/8 inch thick rounds. To keep the eggplant from turning brown,                        Place rounds into a bowl of cold water with some lemon juice.  Set veggies to            To the side.                        Make the sauce:  Heat the extra virgin olive oil in

  Caprese Salad with Heirloom Tomatoes 2-3 Heirloom tomatoes (red, green or yellow) 8 oz. of fresh mozzarella  4 oz. fresh basil leaves 1 cup Balsamic Vinegar  Salt and pepper to taste Pour Balsamic vinegar into a sauce pan and cook for 8-10 minutes until the vinegar has reduced to a thick glaze.  Place reduced vinegar into a bowl and allow to cool. Slice tomatoes and mozzarella the same thickness.   Arrange with a slice of tomato topped with mozzarella on a plate.  Drizzle with reduced balsamic glaze and top with basil leaves.   Sprinkle salt and pepper on the top.

   Mediterranean Arugula Salad with a Champagne Vinaigrette                           2 cups cherry tomatoes or heirloom cherry tomatoes              1/4 cup chopped parsley              1/4 cup chopped mint              1 cup peeled cucumber, thinly sliced              1 15 oz. can of drained and rinsed Garbanzo beans              1 7 oz. bag baby arugula leaves              2  avocado peeled, pitted and diced               2 cups crumbled feta cheese                        Dressing:             1/2 cup extra virgin olive oil             3 tbsp. Of Champagne Vinegar             2 finely minced garlic cloves             1 tsp. honey             1 tsp. Dijon mustard              salt and pepper to taste             Peel the cucumber. Slice cucumber into 1/8 inch rounds.             Add rinsed and dried arugula to a large bowl and top with garbanzo beans,            Cucumber, tomatoes, avocado, mint and parsley.            In a small bowl, whisk together extra virgin olive oil, champagn

  Adobo Shrimp and Coleslaw Sandwich 1 loaf of sourdough bread 2 avocados peeled, pitted and sliced  1 lb. fresh shrimp. Peeled and deveined. 2 tbsp  Adobo seasoning  2 tbsp extra virgin olive oil Sprinkle Adobo seasoning over shrimp.  Drizzle 1 tbsp of extra virgin olive oil over shrimp and stir to combine.  Make sure all the shrimp are coated with the seasoning. Let shrimp marinade for 10-15 minutes in the refrigerator.. Coleslaw 1 10-14 oz.bag of shredded coleslaw found in the produce aisle.  Dressing 1 cup mayonnaise 1/4 cup apple cider vinegar 1 tbsp. sugar 1 tbsp. Dijon mustard 1 tsp of salt   1/4 tsp of pepper 1/2 tsp celery salt Combine mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, pepper and celery salt  in a bowl.  Stir well to combine. Add shredded coleslaw to the bowl and combine.  Place coleslaw in the refrigerator until you are ready to assemble. Heat remaining extra virgin olive oil in a saute pan on medium high. Add shrimp and cook for 3 minutes.  Turn sh

  Antipasto Mozzarella Sandwich 4 ciabatta rolls 1 cup of pesto 8 slices of salami 8 slices of prosciutto  1 cup of marinated artichoke hearts, drained and quartered 1 roasted red pepper, sliced 4 slices of mozzarella cut 1/4 inch thick 2 cup baby arugula Open ciabatta rolls and spread both sides with a tablespoon of pesto. Starting with the bottom slice of ciabatta, layer 2 slices of salami, 2 slices of prosciutto, 2 quarter pieces of artichokes, some slices of red peppers and a slice of mozzarella. Sprinkle with a handful of arugula and top with the other slice of ciabatta. Wrap the sandwich in plastic wrap and refrigerate for 20 minutes or up to an hour. Serve sandwich chilled.

  Grilled Vegetable Sandwich with Pesto 1 cup of prepared basil pesto  3 tbsp extra virgin olive oil and extra for grilling ciabatta bread Salt and pepper  1-2 portobello mushrooms sliced lengthwise (about 1/4 inch) 1 medium zucchini sliced lengthwise ( about 1/4 inch) 1 medium yellow squash sliced lengthwise (about 1/4 inch) 1/2 medium red onion sliced into thin rounds 1/2 red or orange bell pepper, seeded and sliced into quarters 1 loaf of ciabatta bread  1/2 cup of fresh arugula leaves Oil or non-stick spray grill grates or grill pan.  Preheat the grill on medium high for 10 minutes. Drizzle the vegetables with the 3 tbsp of extra virgin olive oil, salt and pepper. Drizzle some additional extra virgin olive oil on the cut sides of the ciabatta bread. Place the vegetables on the grill.  Allow them to grill undisturbed for about 5 minutes.  Gently flip them with a spatula and cook for another 5 minutes. Toast the ciabatta bread on the cut sides for the last couple of minutes on the gr

 Nicoise Salad Sandwich 4 large eggs 14 oz. of canned tuna in olive oil drained. Approximately 4 5 oz. cans. 1/2 cup red wine vinegar 1/2 cup extra virgin olive oil 2-3 garlic cloves finely chopped 1 tsp salt, divided 1/2 tsp pepper, divided 1 sourdough baguette split horizontally 1/2 cup pitted green olives with pimento, sliced 1/2 cup pitted kalamata olives, sliced 1 medium roma or beefsteak tomato thinly sliced 1 medium red onion thinly sliced 4-6 pieces of either Bibb lettuce or butter leaf lettuce In a saucepan, add the eggs and fill with water to cover the top of the eggs. Bring to a boil, then turn heat down to a simmer and cook eggs for 8 minutes. Drain and cool the eggs completely. This will take about 10 minutes. Peel eggs and cut lengthwise in half. Cut each half again for a total of 4 slices. Set eggs aside. In a mixing bowl, combine drained tuna, red wine vinegar, olive oil, 3/4 tsp of salt, 1/4 tsp of pepper and garlic. Mix well. NOTE: You can use a food processor for the