TheVineyardMom

  4 pieces of salmon 2 tbsp extra virgin olive oil 1/2 tsp each salt and pepper  1 bunch of watercress, tough stems removed 1 15 ounce can of garbanzo beans, drained 1 fennel bulb, thinly sliced 1/2 red onion, thinly sliced 2 oranges, peeled and sectioned 1 cup greek yogurt 2 tbsp orange juice, reserved from peeling oranges 2 tbsp chopped dill  In a large sauté pan on medium high heat, add extra virgin olive oil.  Salt and pepper salmon on both sides (remove skin if still on).  Cook salmon for 5-7 on the first side, then flip and cook another 5 minutes.  Place cooked salmon on a plate to rest and cool to room temperature. In a large bowl or plate, arrange watercress, garbanzo beans,  fennel, and onion. Segment the orange slices reserving any of the liquid that comes from the orange. Add the reserved orange juice to the greek yogurt in a bowl.  Stir to combine. Add sections of the salmon to the top of the salad mixture.  Drizzle top of salad a...

  Shrimp, Avocado and Pineapple Salad 1 lb. large or jumbo shrimp, peeled and deveined 4 tbsp extra virgin olive oil ¼ tsp each Salt and pepper  1 cup fresh pineapple chunks  2 tbsp fresh lemon juice 4 green onions, diced ½ cucumber, peeled and sliced into half moons 5  oz bag of mixed greens 2 avocados, peeled, pitted and cut into quarters Toss peeled shrimp with 1 tbsp of extra virgin olive oil, salt and pepper.  Mix well. Heat grill or grill pan to medium high heat. Brush shrimp and pineapple with 1 tbsp extra virgin olive oil. Place shrimp and pineapple chunks onto the grill.  Grill for 3 minutes and turn.  Grill for another 3 minutes or until the shrimp are opaque and the pineapple is slightly charred. Meanwhile, in a mason jar or small bowl, combine lemon juice, the remaining 2 tbsp extra virgin olive oil and a pinch of salt and pepper. Make sure it is well combined. In a bowl, add mixed greens, grilled shrimp and pineapple, diced onions, slices ...

  Radish Salad 1 ½ tbsp fresh lemon juice 1 ¼ tsp honey 1 tsp Dijon mustard 2 tbsp extra virgin olive oil ¼ tsp salt 1 lb. mixed colored radishes, washed and trimmed 1 shallot thinly sliced ¼ cup fresh mint leaves In a mason jar or small bowl, combine lemon juice, honey, mustard, extra virgin olive oil and salt.  Shake or whisk to combine. Cut radishes into thin circles and arrange on a platter.  Drizzle with the vinaigrette and sprinkle with the mint leaves. Place in the refrigerator for 20-30 minutes before serving. Can be refrigerated for up to 2 days. 

  Tomato and Peach Salad ½ red onion thinly sliced ¼ tsp salt 1 tbsp red wine vinegar 1 lb. of heirloom tomatoes 2 yellow peaches 2 tbsp extra virgin olive oil ⅓ cup torn fresh basil leaves 3 oz. crumbled feta cheese Salt and pepper to taste In a small bowl, combine vinegar, onion and ¼ tsp salt and mix together.  Allow to sit for 5-7 minutes. Cut the tomatoes and peaches into bite sized wedges and arrange on a platter. Add extra virgin olive oil to the onion vinegar mixture and stir.  Spoon over the tomatoes and peaches.   Sprinkle with basil and feta.  Serve.

  2 packs of baby back ribs (approx. 5 lbs.) 1 2 liter bottle of Lemon Lime soda Pomegranate Sauce: ⅓  cup  molasses   1 small yellow onion, finely diced ¾   cup Pomegranate juice 1 cup light brown sugar 1 cup apple cider vinegar 1 tsp ground allspice 1 tsp garlic powder ½ tsp each salt and pepper Take the ribs out of the packaging and rinse with cold water.  Pat the ribs dry.  In a large stock pot, add lemon lime soda.  Cut ribs into groups of 2.  Add the ribs to the stock pot with the lemon lime soda.  Cover and bring to a boil.  Once boiling, turn heat down and simmer for 45-50 minutes.  Once they are done simmering and are tender, drain the ribs into a colander.   In a large saucepan, add molasses, onion, Pomegranate juice, brown sugar, apple cider vinegar, ground allspice, garlic powder, salt and pepper.  Bring the sauce to a boil, then turn the heat down to a simmer. Simmer the sauce for 30 minutes sti...

  1 ⅓  lbs. Ground beef chuck 1 ⅓  lbs. Ground beef sirloin 1 tsp salt, plus ¼ tsp ½  tsp black pepper Toppings: 1 lb sliced baby portobello mushroom 1 tbsp extra virgin olive oil ½ lb smoked Gouda cheese  ½  red onion  1-2 heirloom tomatoes 6 pieces of bib lettuce 6 brioche buns Preheat the grill to medium high heat. In a large bowl, mix together the chuck and ground sirloin.  Add salt and pepper and combine. Don’t over mix..   Form burgers into six 4-inch patties. Place burgers into the refrigerator for 1 hour. Place a large saute pan on medium high heat and add the extra virgin olive oil. Add mushrooms and ¼ tsp salt and saute mushrooms for 5-7 minutes. Set aside. Slice smoked Gouda cheese into ½ inch slices. Slice red onion into ¼ inch slices. Slice heirloom tomatoes into ¼ inch slices. Wash and dry bib lettuce pieces. Grill burgers over medium high heat for 5-6 minutes. Flip the burgers and cook for another 3-5 minutes for a medium ...

2 lbs Yukon gold potatoes 1/2 lbs bacon chopped into 1 inch pieces 1 large onion finely diced 1 tbsp butter 5 cloves of garlic finely minced  1/3 cup dry white wine, 2022 M. Chapoutier Belleruche Côtes du Rhône.  3/4 lb Comte cheese, thinly sliced  1 cup heavy whipping cream salt to taste Preheat oven to 350 degrees with baking rack in the middle of the oven. Cut potatoes into 1/4 inch slices. Do not peel.  Put potatoes into a large pot filled with salted water. Bring to a boil.  Cook potatoes 15-20.  Drain and set aside. Add bacon to a cast iron pan and cook over medium high heat.  Cook until the edges of the bacon start to brown.  You do not want to make it crispy! Remove all but 1 tbsp of bacon dripping.  Add onions to bacon and sauté for 5 more minutes until soft and slightly caramelized. Add butter and garlic and cook for 2 more minutes.  Add wine and scrape any bits that are on the bottom of the pan.  Reduce wine by half. Add ...