TheVineyardMom

  Smoked Salmon and Cucumber Appetizer ½ English cucumber sliced into ¼ in slices (approximately 24 slices) ½ cup nonfat plain Greek yogurt 1 tbsp capers chopped 1 tbsp fresh dill chopped ¼  tsp pepper 4 oz smoked salmon cut into 24 slices Sprigs of dill for garnish In a small bowl, combine Greek yogurt, capers, chopped dill and pepper. Place 1 tsp yogurt sauce onto each slice of cucumber.  Top with a slice of smoked salmon and a sprig of dill. Serve.

  Carrot Ginger Soup 1 tbsp extra virgin olive oil ½  of a yellow onion, chopped ½ tsp each salt and pepper 4 cloves of garlic, minced 1 lb. carrots peeled and chopped 1 ½ tsp chopped fresh ginger 1 tbsp apple cider vinegar 3 cups vegetable broth Garnish: Cilantro or parsley leaves Pomegranate seeds Heat extra virgin olive oil in a large pot on medium high heat. Add chopped onions, salt and pepper and cook until the onions have softened. This will take 5-7 minutes. Add garlic and carrots to the pot and cook for 8 minutes. Stir in the ginger, apple cider vinegar and broth.  Bring to a boil, then reduce to a simmer and cook for 30 minutes. Using an immersion blender, blend until the soup is smooth.  If the soup is too thick add a little more broth to reach desired consistency.  You can also use a blender.  Transfer a few cups at a time and blend until smooth.  Top each serving with some cilantro or parsley leaves and a few pomegranate seeds.

  1 lb. medium size shrimp Ponzu sauce: 2 tbsp low sodium soy sauce 2 tbsp fresh squeezed lime juice 2 tbsp fresh squeezed orange juice 1 tbsp light brown sugar 2 tbsp canola oil 1 tsp sesame oil 1 tsp Asian Chili Garlic Sauce 1 tbsp freshly chopped ginger ¼ cup chopped fresh basil Shell and devein the shrimp leaving the tails on.  Bring a large pot of water to boil and add shrimp. Cook the shrimp for 90 seconds or until the shrimp are white in the center.  Drain shrimp in a colander and transfer into a bowl filled with ice water.  When the shrimp have chilled, drain and refrigerate shrimp until ready to use. In a small bowl, combine all the sauce ingredients.  Whisk to combine ingredients. Note:  The recipe can be completed to this point up to 10 hours before serving. To serve, toss shrimp with the sauce and transfer to a serving bowl.  Serve immediately.

2 tbsp. extra virgin olive oil 5 gloves of garlic minced 2 lbs. Flank steak 28 oz can of whole tomatoes (San Marzano style) 1 1/2 cups beef broth 1 carrot peeled and chopped 2 cups white mushrooms sliced into large chunks 2 fresh bay leaves 3 sprigs of fresh thyme 1 tbsp each salt and pepper, divided 1 lb. of Pappardelle pasta Fresh thyme for garnish Preheat oven to 350 degrees Heat extra virgin olive oil in a large oven safe dutch oven on medium high heat.  Add garlic and sauté for 2-3 minutes.  Season flank steak with 1/2 tbsp each of salt and pepper.   Brown steak on both sides in the dutch oven.  This will take 5-7 minutes per side.   Add tomatoes to the dutch crushing them with your hands first.  Add beef broth, carrot, mushrooms, bay leaves and 2 sprigs of thyme. Season with the rest of the salt and pepper. Stir to combine. Cover the dutch oven and cook for 2 1/2 -3 hours or until meat is very tender.  Shred meat with 2 forks. Add more beef stock if needed. Cook pappardelle accor

  4-5 Cooked beets, you can use red or golden 3 tbsp of butter 2 tbsp light brown sugar 2 tbsp honey Fresh parsley for garnish Note: To roast beets, preheat the oven to 400 degrees. Wash and trim beets of leafy stems. Dry with a paper towel. Place beets on a sheet of foil and drizzle with extra virgin olive oil to coat the beet.  Sprinkle with salt.  Wrap the beet with the foil and place it on a sheet pan.  Roast the beets for 50 minutes.  Beets should be tender enough to prick with a fork without resistance. When cooled, remove beets from the foil, peel and slice. Cooked and sliced beets can be found in the produce section of most grocery stores.  Remove from the package and rinse in a colander and slice. In a pan on medium high heat, melt the butter.  Once butter is melted, add brown sugar and stir.  Keep stirring until the sugar is melted. Add honey and stir to combine.  The mixture will thicken once it starts to bubble. Add the beet and stir to coat them in the sweet glaze.  Cook f

  Cheesy Bacon Bean Casserole 4 strips of bacon 1 yellow onion finely diced 3 cloves of garlic finely minced 3 tbsp all purpose flour 1 cup half and half or whole milk 1 tsp. Freshly ground pepper 3 tbsp sour cream 1 lb. of green beans cleaned and trimmed 1 cup shredded sharp white cheddar cheese 1 cup of french fried onions Preheat the oven to 350 degrees Add bacon to a saute pan over high heat.  Cook bacon until crisp and all the fat has rendered. Remove strips of bacon to a towel lined plate leaving fat in the saute pan. Chop bacon into small pieces and set aside. Turn heat to medium and add onions to the fat and cook until softened. This will take 3-5 minutes.  Add garlic and saute another minute, Add flour to the onion mixture and whisk to combine.  Cook for 1 minute.  Gradually whisk in the half and half or milk to the mixture. Stir in the sour cream. Keep stirring until the mixture is a gravy-like consistency. Season with the pepper. Take the mixture off the heat. Bring a large

  1/2 lb. of bacon cut into small strips 2 lbs. boneless leg of lamb cut into 1 1/2" pieces 1/4 cup all purpose flour  1/2 tsp. salt and pepper for the lamb plus 1/4 tsp each for stew 1 large yellow onion diced 4 medium carrots peeled and cut into 1/2" pieces 5 cloves of garlic minced 1 1/2 cups Concannon Vineyards red wine(Cabernet blend, Cabernet Sauvignon or Merlot) 2 cups white mushrooms, thickly sliced 2 cups red potatoes cut into 1/2" pieces 1 tbsp tomato paste 4 cups beef broth 2 bay leaves Fresh cut parsley for garnish Preheat the oven to 325 degrees. In a large dutch oven on medium high heat,  sauté the slices of bacon until browned and fat rendered.  With a slotted spoon, transfer the bacon to a bowl.   Season lamb with salt and pepper and sprinkle flour over the lamb piece.  Toss to coat. Brown the lamb in the bacon grease in dutch oven.  Cook the lamb in 2-3 batches for 3-5 per side. Do not over crowd the pan.  Transfer browned lamb pieces to the bowl with th

  1 red apple sliced, seeds removed 1 green apple sliced, seeds removed 1 orange sliced, seeds removed 3 cinnamon sticks + more for garnish 1 cup apple cider 1 lemon juiced ½ cup brandy 1 bottle of Sauvignon Blanc Add apple slices, orange slices and 3 cinnamon to a large pitcher. Cover fruit with 1 cup apple cider, lemon juice, brandy and Sauvignon Blanc.  Stir to combine.  Let the pitcher with the sangria sit in the refrigerator for at least 30 minutes.   Add ice to a wine glass and pour the  sangria into the glass. Add orange or apple slices from the sangria to the glass if desired.  Garnish with a cinnamon stick.  

  Butternut and Kale Pasta I lb. farfalla pasta 5 cups peeled and diced  butternut squash 1 tbsp chopped fresh thyme ½ tsp salt and pepper, divided 4 tbsp extra virgin olive oil, divided 2 ounces of diced pancetta ¼ tsp red pepper flakes 3 cloves of garlic, minced 1 bunch tuscan kale chopped 1 cup vegetable stock OR reserved pasta water ½ cup grated Parmesan cheese Preheat the oven to 400 degrees. Cook the pasta according to the package directions.  Save 1- ½ cups of pasta water if.  Drain well. Evenly spread the diced squash onto a foil lined baking sheet. Drizzle 2  tbsp of extra virgin olive oil over the squash.  Sprinkle with chopped thyme, ¼ tsp salt pepper and toss to combine. Roast in the oven for 15-20 minutes until the squash is tender and golden brown. Heat the remaining 2 tbsp of extra virgin olive oil in a large skillet over medium high heat.  Add pancetta and saute for 2-3 minutes.  Add red pepper flakes and garlic and cook for another  minute. Add chopped kale.  Season wi

  Roasted Tri-Colored Carrots with fresh Herbs 2 lbs. Of tri-colored carrots, trimmed, peeled and cut into ½ inch sized pieces. 2 tbsp  extra virgin olive oil 2 tsp chopped fresh rosemary 1 tsp each of salt and pepper 2 tbsp fresh chopped parsley Optional: 2 tsp of fresh lemon juice   Preheat the oven to 450 degrees. Line a baking sheet with foil.  Add chopped carrots to the baking sheet and drizzle with extra virgin olive oil, rosemary, salt and pepper.  Toss to combine and arrange the coated carrots in a single layer. Roast for 30-35 minutes or until lightly browned and fork tender.  Make sure to stir halfway through the cooking process.  Put carrots immediately into a serving bowl and sprinkle with lemon juice and  chopped parsley.