TheVineyardMom

  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.

  2  English cucumbers  1 cup cherry tomatoes, cut in half  2  tbsp freshly chopped basil 6 oz of mozzarella, cut into small cubes 1 ½  tsp extra virgin olive oil 1 ½ tsp balsamic vinegar 1/4 tsp each salt and pepper Shredded Parmesan cheese for topping Slice cucumbers in half lengthwise. Leave both ends intact. With a teaspoon, scoop out the seeds from one end of the cucumber to the other creating a hollow center. Dice mozzarella into pieces the size of the cherry tomato halves. In a bowl, combine tomatoes, basil and mozzarella. Add salt and pepper. Pour extra virgin olive oil and balsamic vinegar over the mixture and stir to combine. Fill the interior of the hollow cucumber with the mixture. Top with grated Parmesan cheese.

  Crust: 1 ½ cups flour 1/2 tsp salt 3/4 cup cold unsalted butter 1/3 cup powdered sugar Filling: 4 eggs 2 cups granulated sugar 1/4 cup flour 1/4 tsp salt 1/4 cup freshly squeezed lemon juice 1 cup fresh blueberries Preheat the oven to 350 degrees. Combine flour, salt and powdered sugar into a mixing bowl and cut butter with a fork into the flour until mixture is crumbly. Press firmly into a 9x13 greased baking dish and bake for 18-20 minutes until lightly browned. When the crust is done baking, take it out of the oven and put it to the side. In a separate bowl, whisk together eggs. Add sugar and flour and continue to whisk. Add lemon juice and mix to incorporate. Pour mixture over crust and then evenly sprinkle the top with blueberries. Bake for 20-25 minutes at 350 until the top is golden brown. Let cool and cut into bars.  Dust with powdered sugar. Serve.

Lemony Risotto with Roasted Spring Vegetables Risotto 5 cups vegetable or chicken stock 1/2 small yellow onion, finely diced 2 tbsp butter 1 1/4 cup Arborio rice 1/4 cup dry white wine Zest of 1 lemon 1/3 cup Parmesan cheese Roasted Vegetables 2 tbsp extra virgin olive oil 1 cup chopped asparagus 1/2 cup carrots, diced 1/2 cup yellow squash, cut into circles 1/2 red onion finely sliced 1/2 cup green peas 1 tbsp salt 1/2 tsp pepper Preheat the oven to 400 degrees. Add all the vegetables to a foil lined sheet pan. Drizzle the veggies with the extra virgin olive oil and sprinkle with salt and pepper. Toss to combine. Arrange veggies in one layer. Roast for 10-12 minutes. The Vineyard Mom Tip: I like to roast the veggies while I’m making the risotto on the stove. Bring stock to a simmer in a saucepan. Saute the onion in a heavy 4 quart saucepan with butter. Stir occasionally until the onions have softened. This will take about 5 minutes. Add rice and cook, stirring constantly, for 1 minute

1 lb. trimmed fresh asparagus  6 radishes, thinly sliced 1 cup fresh green peas 1 cup roasted Pignoli nuts 1/2 cup chopped fresh mint 2 tbsp extra virgin olive oil 1 tbsp fresh lemon juice 1/4 tsp each salt and pepper In a large saucepan, bring 5 cups of water to a boil.  Add asparagus and cook at a simmer for 3 minutes.  Take asparagus out of the water and immediately transfer into a bowl with cold water and ice.  Leave in the ice bath for 1 minute.  Drain asparagus and pat dry. In a large bowl, add the extra virgin olive oil, lemon juice, salt and pepper. Whisk to combine. Cut asparagus into 3 inch pieces and add it to the bowl.  Add radishes, peas, Pignoli nuts and stir to coat with the dressing. Top with fresh mint.

  10 cups of watermelon cut into 1 inch chunks 2 avocados 2 limes, juiced 2 cups crumbled feta cheese 1/2 cup chopped fresh mint In a large bowl, add chilled watermelon chunks.   Peel, pit and chop avocados into small chunks.  Squeeze the juice of 1 lime over the avocado chunks. Stir to coat avocado completely with the juice. Add avocado chunks to the watermelon.  Add feta cheese, mint leaves to the watermelon and avocado. Squeeze the juice from the second lime over the top of the salad.  Stir gently to combine. Serve or keep refrigerated until service.  

  2 -3 cups of artichoke and olive tapenade 2 beefsteak tomatoes sliced 3 cups of fresh spinach leaves 1 large baguette cut into 4 equal slices, cut horizontally Olive and Artichoke Tapenade 1 14 oz. jar of quartered marinated artichoke hearts drained 1 10 oz. jar pitted kalamata olives drained 1 10 oz. jar of Spanish green olives with pimentos drained 1 garlic clove chopped 1/4 tsp. lemon juice and the zest of the lemon 1 tbsp. extra virgin olive oil 1/4 tsp. black pepper Cut artichoke quarters in half before putting them into the processor. Place all the ingredients into a food processor and pulse about 12-15 times.  You will need to scrape the sides several times in between pulses. If you don't have a food processor use a blender (pulsing) or just chop each ingredient and mix together.  Add extra virgin oil, lemon juice, pepper and combine.   Cut bread into slices and drizzle with olive oil.  Toast in the oven or toaster oven until lightly browned. Can be refrigerated up to 3 da

  1 Angel food cake  1 cup sliced strawberries 1 cup raspberries 1 cup blueberries  whipped topping  1/2 cup honey Mint for garnish Note: For homemade whipped topping, see below Preheat grill to 400 degrees Cut angel food cake into 6-8 slices Rinse fruit off and place into a mixing bowl. Keep fruit refrigerated. Place each slice of angel food cake on the grill.  Grill each side for 30-45 seconds.  Make sure cake doesn't burn! Homemade whipped topping: 2 cups heavy cream 4 tbsp confectioners sugar 1/2 tsp vanilla extract Using a hand mixer or stand mixer with a whisk attachment, pour cream, sugar and vanilla extract into the bowl.  Mix on medium high speed until soft or loose peaks.  This will take 3-4 minutes. Place a slice of angel food cake on a plate.  Spoon fruit over the top of the cake.  Add whipped topping and a drizzle of honey.  Garnish with mint.

  2-3 pieces of flatbread or naan 1/2 cup Monterey Jack cheese 3  boneless skinless chicken breasts  3 ears of corn on the cob  2 avocados, peeled, pitted and cut in half 3 tbsp lemon juice 1/2 tbsp each salt and pepper 1 cup salsa 1/2 cup chopped fresh cilantro  1 cup grated cotija cheese Spray grill with non-stick cooking oil and preheat to 400 degrees. Season chicken breasts with 1/4 tbsp of salt and pepper.  Grill chicken  for 5-7 minutes per side until internal temperature reads 165 degrees with an instant read thermometer.  Dice chicken. Peel husks off the corn and wash corn under cold water making sure all the silk is off.  Pat dry. Season all sides with 1/4 tbsp of salt and pepper. Grill corn on all sides for about 5 minutes.  This will take a total of 15-17 minutes for the corn to completely cook.  Once the corn had cooled, remove kernels by cutting away from the core of the corn downwards with a knife. Peel, pit and cut in half avocados.  Squeeze lemon juice over the avocado

 3-4 lb tri-tip steak 1/4 cup salt 1/4 cup black ground pepper 3 tsp garlic powder 1 tsp onion powder Mix together salt, pepper, garlic powder and onion powder together.  Rub tri-tip all over with seasoning. Allow steak to rest in the refrigerator for 1 hour or up to 1 day. Remove tri-tip from the refrigerator 20-30 minutes before grilling. Heat grill to 425 degrees and sear all the sides to lock in the juices.  This will take about 5-7 minutes per side. Turn grill down to 375  and cook another 20-30 minutes.  An instant-read thermometer inserted in the center should read 145 degrees for medium rare. Cover the steak loosely with foil and let rest 10 minutes before slicing. Mushroom Sauce 3 tbsp butter 8 ounces baby Bella mushrooms sliced thinly 3 garlic cloves finely minced 1/4 cup beef broth 1 tsp dijon mustard 1 cup heavy cream 1/4 tsp chopped fresh thyme 1/4 tsp each salt and pepper Melt butter in a skillet on medium high heat.  Add in mushrooms and garlic and saute for 4-5 minutes.

  Salmon, caper and cream cheese sandwiches 4 slices of white bread 1 container of cream cheese, soften 7 ounces of smokes salmon 1 jar of capers 5-7 sprigs of dill Salt and pepper to taste 1 lemon, thinly sliced Trim edges off the 4 sides of the white bread. Cut each slice in a diagonal.  Spread a thin layer of cream cheese on both sides of the bread. Top with some salmon, capers, dill and lemon slices. Cover with the other slice of bread. Ricotta, cucumber, tomato and mint sandwiches 4 slices of white bread 1 container of whole milk ricotta cheese 1/2 English cucumber thinly sliced 1 roma tomato thinly sliced mint leaves Trim edges off the 4 sides of the white bread.  Cut each slice in a diagonal. Spread a thin layer of ricotta cheese on both sides of the bread. Top with alternating slices of cucumber and tomatoes.  Top with mint leaves and cover with the other slice of bread.

3 tbsp butter 2 leeks chopped, not the tough ends 2 tsp chopped fresh thyme 1/2 tsp salt  1/4 tsp pepper 32 ounces chicken or veggie stock 28 ounces small fresh spring peas OR small frozen peas 1/4 cup chopped fresh mint leaves Optional: Creme fraiche In a large stock pot, melt butter over medium heat.  Add chopped leaks and saute until soft.  This will take 8-10 minutes.    Add thyme leaves, salt and pepper.  Stir for a minute to combine. Add stock and increase temperature to high and bring to a simmer. Stir in peas and cook together for 2 minutes.  For fresh peas, 1 minute. Take the pan off the heat add the chopped mint leaves and let the pot sit  for 2 more minutes. Use an immersion blender and blend until the soup is smooth OR in 2-3 batches, add to a blender and puree until smooth. Turn the pot back onto medium heat and serve warm or at room temperature.   Top with a dollop of creme fraiche.

  2 sheets of Puff Pastry 2 tbsp Dijon mustard 1 cup diced roasted ham  1 cup shredded Gruyere cheese 1 egg beaten with a 1/2 tsp of water 1/3 cup Parmesan cheese Note: I buy a ham steak and dice it for this recipe and not sliced deli ham. Preheat oven to 400 degrees Roll out both pastry doughs on a piece of parchment paper and cut them into 10 inch circles. Take one of the pastry circles and add the Dijon mustard spreading it over the circle and leaving a half inch border all around. Sprinkle the shredded Gruyere cheese evenly over the Dijon mustard. Add diced ham over the cheese still leaving the 1/2 inch border. Add the second circle of puff pastry over the ham.  Gently press down into the bottom pastry circle. Grab a  2-3 inch star shaped cookie cutter or a round glass. Place in the center of the pastry to mark the middle.  Slightly press down and remove the glass. Cut 14-16 equal size strips through both layers.  Go from the outside mark of the circle or the cookie cutter mark.  T