TheVineyardMom

  1 box of orzo pasta 1/2 cucumber, peeled and sliced 1 cup cherry tomatoes 1 16 ounce can of chickpeas, drained 1/2 cup red onion diced 2 cup of fresh spinach     1/2 cup fresh basil, chopped 1 cup crumbled feta cheese Dressing: 1/4 cup fresh lemon juice 1/3 cup extra virgin olive oil 1/2 tsp dijon mustard 1/4 tsp each salt and pepper Optional toppings: Slices of steak, cooked shrimp, sliced chicken or salmon Cook Orzo according to package directions.  Drain and rinse with a little cold water to stop the cooking process.    Add completely drained orzo to a large mixing bowl.   Add in sliced cucumber, cherry tomatoes, drained chickpeas, diced red onion, fresh spinach and basil. In a mason jar with a lid add the dressing ingredients and shake well. You can also put the ingredients into a small mixing bowl and whisk. Add half of the dressing to the bowl with the orzo and veggies and mix to combine.  Add more if needed.   Top with crumbled feta cheese and any additional protein toppings.

  Asparagus and Flower Tart 1 sheet of puff pastry (thawed) 1 bunch of green, cleaned with the tough ends removed  ¼ cup of heavy cream ⅔ cup whole milk ricotta cheese 2 eggs ¼ cup Parmesan cheese ¼ tsp each salt and pepper A few flowers like primroses, daffodils and roses for decoration. Preheat oven to 400 degrees Roll out the puff pastry sheet to 12x12. Measure and cut pastry to a 10 inch circle. Place on a piece of parchment paper on a baking sheet. Using your fingers, roll ½ inch border backwards onto the circle, pinching it together.  Go around the whole circle.  The border will keep the filling inside. With a fork, poke the entire base of the circle so that the center doesn’t puff up.  Mix together the heavy cream, ricotta cheese, 1 egg, parmesan cheese, salt and pepper in a small bowl. Pour the mixture into the center of the pastry.  Do not overfill. Arrange asparagus spears in a desired pattern on top of the filling.  The spears will look like a stock of a flower.  Take the se

  1 tbsp butter 1 cup raspberries 1 cup blueberries 1 cup quartered strawberries 1/2 cup all purpose flour 1/4 cup brown sugar 3/4 cups rolled oats 4 tbsp unsalted butter, melted You will need a large, approximately 10” size, cast iron skillet or grill safe heavy duty pan.  Preheat grill to 400 degrees In a mixing bowl, combine flour, brown sugar and oats. Pour in the melted butter and stir to combine. Grease the skillet with the tablespoon of butter. Place the raspberries, blueberries and strawberries into the skillet.  Mix to combine. Sprinkle the crumble mixture over the top of the berries. Place the skillet on the grill with the lid closed for 20 minutes until the berries are bubbly and the crumble is toasty and brown. Remove from the grill and allow to cool.  Serve with vanilla ice cream or whipped cream.

  1/2 cup extra virgin olive oil 4 cloves of garlic finely minced 1 medium eggplant cut into 1/2 inch slices 2 medium beefsteak tomatoes cut into 1/2 inch slices 8 ounces of fresh mozzarella cut into 1/4 inch slices 1/4 tsp each salt and pepper 1 cup freshly torn basil  In a small bowl, mix together extra virgin olive oil and minced garlic. Brush both sides of the eggplant with the mixture then season both sides with the salt and pepper. Use the rest of the garlic oil for the slices of tomatoes. Heat a grill or grill pan to medium high heat. Put eggplant on the grill and let the slices grill for 5 minutes per side until softened. Place tomatoes on the grill for 2 minutes per side until slightly charred. Place the tomatoes on top of the eggplant slices. Top the tomatoes with a slice of mozzarella cheese and close the grill top for 2 minutes until the cheese is melted. Transfer to a plate and top with torn pieces of basil. 

  1 head of cauliflower 2 cup of fresh basil 1/3 cup pine nuts 2 cloves of garlic 1 tbsp lemon juice 1/3 cup extra virgin olive oil 1/3  cup Parmesan cheese Salt and pepper to taste Cut the cauliflower lengthwise into 3/4 inch slices, leaving the stalk in place. In a food processor or blender, add basil, pine nuts, garlic and lemon juice and pulse a few times.  Scrape down the sides.  Turn the machine on and slowly add the extra virgin olive oil.  Scrape down the sides.  Pulse again until the mixture is smooth.  Add salt, pepper and parmesan and pulse a few times to incorporate. Brush both sides with the pesto.  Heat the grill or grill pan to medium high heat. Grill each side of the cauliflower for 3-4 minutes until tender, but still firm. Serve warm.

  Yogurt Dipped Strawberries with Blueberry Granola 12 medium size strawberries, washed and dried 1 cup Vanilla Greek yogurt 1 cup blueberry Granola (or any granola that you like) Line a baking sheet with parchment paper. Holding the strawberries by the green leaves, dip each berry into the yogurt a few times to evenly coat.   Once coated, sprinkle all sides with the granola over a cutting board or plate. Put strawberries into the freezer for 2 hours. Serve. 

  10 store bought crepes (or you can make them yourself) 1 8 oz. container of mascarpone cheese 1/2 cup lemon curd  Zest from 1 lemon 1/4 tsp salt Non-stick spray Topping: 1 pint of strawberries sliced thinly 1/4 cup of granulated sugar 1/2 cup confectioners sugar Combine sliced strawberries and granulated sugar in a bowl and stir to combine.  Make the  strawberries at least 1 hour ahead of using and store in the refrigerator. Preheat oven to 350 degrees Beat together mascarpone cheese, lemon curd, lemon zest and salt with a hand mixer until well combined.  This will take about 1-2 minutes. Grease a 9x13 baking dish with non-stick spray. Using an offset spatula, spread 1 tbps. of the mixture onto the center of the crepe.  Spread it out thinly leaving a 1 inch border. Fold the crepe in half and then in half again. Stack in groups of two and bake for 10-12 minutes. Once they are out of the oven, let them rest for 3-5 so the cheese center can set.   Serve on a plate and spoon strawberries

  Cheese Blintz Bake Batter: 6 eggs 1/2 cup melted butter 1 1/2 cups sour cream 1/2 cup orange juice 1/2 cup sugar 1 cup flour 2 tsp baking powder Filling: 8 oz. of soften cream cheese 1 egg 16 oz. of ricotta cheese 1 tbsp powdered sugar 1 tsp vanilla extract Topping: Powdered sugar 2 cups fresh Berries  Preheat oven to 350 degrees Grease a 9x13 baking pan. To make the batter, mix the wet ingredients together until completely combined. Add dry ingredients and stir to combine. In a separate bowl, combine the filling ingredients. Pour half the batter into the baking dish. Top with all of the filling.  Pour the rest of the batter over the filling.  Bake for 45 minutes. Top with powdered sugar and fresh berries.

  1 9 inch frozen pie crust (do not thaw) 6 large eggs 1/2 cup half and half 1 cup shredded white cheddar cheese 2 tbsp grated Parmesan cheese 4 green onions thinly sliced 4 tbsp chopped chives 1 cup chopped ham or Canadian bacon 1/4 tsp each salt and pepper Hollandaise Sauce 4 egg yolks  3/4 cup (12 tbsp.) butter, melted 2 tsp lemon juice 1 dash cayenne pepper or black pepper Preheat oven to 350 degrees. Whisk the eggs and half and half together until completely combined.   Stir in both cheeses, green onions, 3 tbsp chopped chives, ham or bacon and salt and pepper. Set frozen crust onto a baking sheet and pour the egg and cheese mixture into the pie crust.   Bake for 45-50 or until the quiche has puffed and is slightly golden.  To check doneness, use a toothpick to test the center.  If it comes out dry, it is done. Let cool 10-15 before slicing. While the quiche is cooling, make your hollandaise sauce. Add the egg yolks, lemon juice and pepper to a blender.  Pulse a few times to incor