TheVineyardMom

  Roasted Cauliflower and Garlic 1 head of cauliflower chopped into florets 2 tbsp extra virgin olive oil 3 cloves of garlic minced 1 tsp each salt and pepper 1/2 cup grated Parmesan cheese 1/4 cup fresh parsley, chopped Preheat oven to 400 degrees. Line a baking sheet with foil. In a large bowl, toss cauliflower florets with extra virgin olive oil, garlic, salt and pepper. Spread the florets evenly  in 1 layer on the sheet pan. Roast in the oven for 15-20 minutes or until the florets are fork tender and slightly browned. Top roasted cauliflower with Parmesan cheese and fresh parsley.  Serve.

 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil salad: While the tilapia is marinating

  Salmon with Pesto Cauliflower Mash topped with Microgreens Baked Salmon: 4 salmon filets ( approximately 6 ounces each) 3 tbsp extra virgin olive oil ½  tsp each salt and pepper 2 tsp minced garlic 1 tsp dried thyme 1 medium lemon Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick spray. Salt and pepper each salmon filet and arrange on top of the baking sheet. In a small bowl, stir together extra virgin olive oil, garlic, thyme and the juice of half the lemon.   Spoon the mixture over each filet making sure to cover the tops leaving no dry spots. Thinly slice the other half of the lemon and place a slice on top of each salmon filet. Bake for 12-15 minutes or until the salmon is opaque and flaky.   Grilled Salmon: 4 salmon filets (approximately 6 ounces each) ¼ cup extra virgin olive oil ½ tsp each salt and pepper 3 tbsp of lemon juice 1 tsp. Dijon mustard Preheat the grill to 450 degrees. Brush salmon filets evenly with a tablespoon of extra virgin olive oil. S

  1/2 lb large shrimp, peeled and deveined 1 medium red bell pepper sliced thinly 1/2 lb asparagus, woody ends removed and cut into thirds 1/2 red onion sliced thinly 2 tsp each salt and pepper,  1 tsp garlic powder 2 tbsp extra virgin olive oil+ 1/2 tbsp 2 cups couscous 2 cups water Sauce: 3/4 cup extra virgin olive oil 1/2 apple cider vinegar 1 tsp Dijon mustard 1 clove of garlic finely minced  1/4 tsp each salt and pepper Preheat oven to 400 degrees Make sauce.  Combine all the sauce ingredients into a small bowl and whisk together or add to a mason jar and shake well.  Set aside on the counter so flavors blend. On a large baking sheet, add asparagus thirds, red bell pepper and red onion slices.  Season veggies with 1 teaspoon each salt and pepper and garlic powder.  Drizzle extra virgin olive oil over veggies and toss well to coat.  Spread veggies out into a single layer on the sheet pan and roast for 6-7 minutes.  This may take a minute or 2 longer   if the veggies are cut thick.

 A Pinot Noir or Merlot pairs perfectly with this soup. Cheers! 2 tbsp extra virgin olive oil 1 small yellow onion, finely chopped  2 carrots, finely chopped  2 ribs of celery, finely chopped 4 cloves of garlic, minced 1 tbsp dried oregano 1 tbsp dried basil 1 fresh bay leaf 1 28 oz can of crushed tomatoes 1 can of garbanzo beans, drained and rinsed 4 cups of vegetable stock or bone broth 2-3 cups of water 1/2 cup of farro or small elbow macaroni 4 cups chopped fresh spinach leaves 1 tsp salt 1/2 tsp freshly ground pepper Heat extra virgin olive oil over medium high heat in a large soup pot. Add onions, carrots, celery and half a teaspoon of salt to the pot and saute until veggies are soft.  This will take 5-7 minutes. Reduce heat to low and add the garlic, oregano, basil and saute for another 2 minutes. Add tomatoes, garbanzo beans, vegetable stock, water and bay leaf.   Turn the heat to high and add farro or elbow macaroni. Season with remaining salt and pepper. Bring soup to a boil

  3 cups whole milk plain Greek yogurt 1/4 cup honey 1 tsp vanilla extract Pinch of salt 1 ½  cups sliced strawberries  1/4 cup mini chocolate chips Line a rimmed baking sheet with parchment paper Stir yogurt, honey, vanilla extract and pinch of salt together in a large bowl. Spread mixture onto the baking sheet making a 10x15 inch rectangle. Scatter strawberries over the top of the mixture and sprinkle with mini chocolate chips. Place in the freezer for at least 3 hours. Cut or break into approximately 32 pieces. 

  Sauvignon Blanc pairs perfectly with this salad. 1 lb. boneless, skinless chicken breast cut into small bite size pieces 1/4 tsp each salt and pepper 1 tbsp extra virgin olive oil 4 cups of mixed greens of your choice 1/2 cup red onion, sliced 1 cup cherry tomatoes 1/2 cucumber, peeled and sliced 1 avocado, peeled and diced 1/2 cup fresh or frozen corn, thawed Healthy Dressing: 1 cup plain Greek yogurt 2 cloves of garlic finely minced 2 tbsp fresh lemon juice 1 tbsp Dijon mustard 2 tbsp chives, finely chopped 1 tbsp parsley, finely chopped 1 tbsp dill, finely chopped 1/4 tsp each salt and pepper Make the dressing first.  Add all the ingredients to a mason jar and shake to emulsify.  Place dressing in the refrigerator. Heat a skillet with extra virgin olive oil on medium high heat. Season chopped chicken breasts with salt and pepper. Cook chicken in a single layer until it is cooked through and browned.  This will take 5-7 minutes. Once chicken is cooked, use a slotted spoon to move c