TheVineyardMom

  Vinaigrette  4 tbsp freshly squeezed lemon juice 2 tbsp freshly thyme leaves, chopped 1/4 tsp red pepper flakes 1/4 cup extra virgin olive oil 1/4 tsp each salt and pepper Halibut 1 tbsp extra virgin olive oil 4 halibut fillets, approximately 6 oz. each 1 tbsp freshly squeezed lemon juice 1/2 each salt and pepper 6 cup fresh arugula  Pat halibut fillets dry with a paper towel.  Season the fish on both sides with lemon juice, salt and pepper. Heat extra virgin olive oil in a large nonstick skillet over medium high heat. Cook both sides for 4-5 minutes or until the halibut is opaque throughout. Meanwhile, whisk together in a small bowl or mason jar with a lid the lemon juice, thyme, chili flakes,  extra virgin olive oil, salt and pepper. Serve halibut on top of the arugula and spoon vinaigrette over the fish and arugula.

2 lb pork tenderloin 1 tbsp extra virgin olive oil 2 tbsp salt 1 tbsp pepper 1 tsp garlic powder Green Sauce 4 tbsp fresh tarragon leaves  3 tbsp fresh parsley leaves 1 tbsp fresh capers, drained  4 cornichons, drained  1 tsp Dijon mustard 1 tbsp red wine vinegar 1 1/2 tbsp extra virgin olive oil 1 tsp pepper Preheat oven to 400 degrees Place a cast iron skillet or an oven safe skillet on medium high heat. Heat a tablespoon of extra virgin olive oil in the pan.  Pat pork tenderloin dry with paper towels.  Season all sides of the pork with salt, pepper and garlic powder.   Sear all each side for 2-3 minutes or until browned.  Place skillet with the pork into the oven and cook for 15-18 minutes or until pork internal temperature is 145 for medium rare or 160 for medium. Allow pork to rest with foil covering it for 10 minutes before slicing. While the pork is cooking, add the herbs, capers and cornichons to a food processor and pulse until coarsely chopped.  Add mustard, vinegar, oil and

  Panzanella with Pesto Chicken 6 cups ciabatta or sourdough bread cut into 1 inch cubes 1 ½ tbsp extra virgin olive oil ¼ tsp each salt and pepper 1 ½ lbs whole or cherry tomatoes cut into wedges or halved ½ red onion thinly sliced ½  English cucumber sliced into half moons 1 cup torn fresh basil leaves Salt to taste Dressing: ¼ cup extra virgin olive oil 3 tbsp red wine vinegar 2 garlic cloves grated ½ tsp Dijon mustard ¼ tsp each salt and pepper Preheat the oven to 400 degrees.  Line a baking sheet with foil.   Add bread cubes to the baking sheet and drizzle extra virgin olive oil on top of the bread.  Sprinkle salt and pepper.  Toss bread cubes to coat with oil and seasoning then arrange cubes evenly in one layer. Bake 8-10 minutes until the bread is crusty around the edges. Mix the dressing ingredients together in a small bowl or in a mason jar. Add tomatoes, onion, cucumbers and bread into a mixing bowl and pour dressing over the top.  Add half the basil and toss together until e

  Eggplant Lasagna 2-3 large eggplants.  Approximately 4 lbs  Salt Extra virgin olive oil 1 ½ cups marinara sauce 2 cups mozzarella cheese ½ cup Parmesan cheese 3 tbsp torn fresh basil leaves Optional: Red pepper flakes Filling: 2 cups (16 0z.) whole milk ricotta cheese 1 large egg, beaten ¼ cup grated Parmesan cheese 2 cloves of garlic finely chopped 1 tsp oregano ¼ tsp each salt and pepper Preheat the oven to 425 degrees.  Line 2-3 baking sheets with foil. Slice eggplant into ½ inch rounds,  Arrange the slices of eggplant in 1 layer on the baking sheets and sprinkle with salt. Set aside for 20 minutes to draw the moisture out of the eggplant.   After 20 minutes, pat the eggplant rounds with a paper towel to remove the moisture and excess salt. Drizzle the eggplant with extra virgin olive oil, toss to coat both sides.   Roast for 20-25 minutes. Or until the edges are golden and the eggplant is tender. Flip the eggplant over half way through roasting. Make the filling while the eggplan

  Greek Salad 1 pint of heirloom cherry tomatoes cut in half ½ medium red onion thinly sliced 1 English cucumber, cut in half moons 1 12 ounce jar of kalamata olives, drained 1 tsp dried oregano ¼ tsp salt 3 tbsp extra virgin olive oil 2 tbsp red wine vinegar 1 7 ounce block of feta cheese cut into small pieces Place the cherry tomatoes, red onion slices, cucumbers and kalamata olives into a mixing bowl.  Sprinkle veggies with oregano and salt.  Mix well. Add extra virgin olive oil, red wine vinegar and feta cheese pieces. Toss well to combine.   Refrigerate for 30 minutes before serving.  Serve with a glass of Sauvignon Blanc or Chardonnay

  Farmer’s Market Summer Gratin 2 zucchini squash 2 yellow squash 4-5 plum or Roma tomatoes ¼ cup extra virgin olive oil, divided 1 ½ tsp salt ½ tsp pepper ½ large yellow onion, thinly sliced 3 cloves of garlic, minced Topping ¼ cup Panko breadcrumbs ⅓ cup Parmesan cheese, grated 1 ½ tsp extra virgin olive oil ½ orange bell pepper finely chopped 2 tsp finely chopped thyme leaves 1 tsp finely chopped fresh parsley leaves Place all the topping ingredients into a small bowl and mix until well combined.  Set aside. Place a rack in the middle of the oven.  Preheat the oven to 375 degrees.   Spray a 8x8 baking dish with non-stick spray. Using a mandoline or sharp knife, cut the zucchini, squash and tomatoes into ¼ inch rounds. Place in a large bowl and add 2 tbsp. extra virgin olive oil, 1 tsp of salt and the pepper.  Toss to combine. Set aside. Heat the remaining extra virgin olive oil in a large fry pan over medium high heat. Add onions and remaining salt.  Saute until the onions soften an

  2 tbsp extra virgin olive oil, plus more for drizzling 1 tbsp fresh lemon juice 2 cloves of garlic grated ½ tsp salt ¼ tsp black pepper 1 medium sized eggplant, cut into ½ inch thick rounds 1 red bell pepper, seeded and quartered lengthwise 1 cup heirloom cherry tomatoes ½ cup crumbled feta cheese ⅓ cup fresh basil leaves ¼ cup fresh mint leaves In a mason jar with a lid, combine extra virgin olive oil, lemon juice, garlic salt and pepper. With the lid on,  Shake well to combine Heat a grill or grill pan to medium high heat. Drizzle the eggplant and red pepper pieces with extra virgin olive oil. Sprinkle with salt and pepper and toss to combine.  Place the eggplant and pepper pieces on the grill and cook for 3-5 minutes per side. Chop into 1 inch pieces. Add the veggies to a bowl and pour dressing over the top.  Mix well to combine.  Fold in tomatoes, feta cheese, half the basil and mint.  Season with more salt and pepper if needed.  Garnish with remaining basil and mint.  Serve.

  Peach Panna Cotta 4 medium peaches, peeled and pitted 1 tbsp lemon juice 1 envelope (¼ ounce) unflavored gelatin 1 cup peach nectar, chilled Panna Cotta: 1 envelope (¼ ounce) unflavored gelatin 1 ½ cups whole milk 1 ½ cups heavy cream ⅓ cup sugar 1 tbsp lemon zest ¼ tsp vanilla extract Fresh Mint leaves for garnish Place peaches and lemon juice in a food process, blender or NINJA.  Process until smooth. In a microwave safe bowl, sprinkle gelatin over the peach nectar.  Let it stand for 1 minute. Microwave the nectar and gelatin for 30-40 seconds.  Stir and let stand for 5 minutes until gelatin is completely dissolved. Pour puree peach mixture evenly into eight 8 oz. dessert dishes or glasses.  Refrigerate for 3 hours. In a saucepan, add milk and sprinkle with gelatin. Let stand for 1 minute.  Heat over low heat and stir until gelatin is completely dissolved.  Stir in cream, sugar, lemon zest and vanilla extract. Pour cream mixture over the peach gelatin puree. Refrigerate for another