TheVineyardMom

  4 ripe pears (Bartlett, Bosc or Anjou)  1⁄2 cup melted butter 1 tbsp sugar 1 cup old fashioned rolled oats 1⁄2 cup finely chopped almonds 1⁄3 cup brown sugar 1 tsp ground cinnamon A pinch of salt Preheat the oven to 400 degrees. Halve the pears and scoop out the center to fit in the oatmeal and brown sugar crumble. Brush the insides of pears with 2 tbsp of the melted butter and sprinkle with the sugar. In a mixing bowl, combine oats, almonds, brown sugar, cinnamon and salt. Pour remaining butter in and combine ingredients. Spoon mixture into the pear halves. Place in a baking pan and bake for 35-40 minutes. Top with whipped cream and a sprig of mint and serve warm.

  Beet Salad with Goat Cheese  3-4 beets, roasted, peeled and cooled 4 cups mixed greens ½ red apple cored and thinly sliced ¼ cup sliced almonds 3 ounces of goat cheese Balsamic vinaigrette Vinaigrette Recipe: 1/4 cup balsamic vinegar 1 tsp honey 1 clove of garlic grated 2 tsp dijon mustard 6 tbsp extra virgin olive oil 1/4 tsp each salt and pepper Add all the ingredients to a mason jar and shake well to combine OR place all ingredients into a small bowl and whisk until combined. Refrigerate until you are ready to use. Slice cooled beets into ¼ inch thick rounds. Place Salad onto individual plates. Top with slices of beets and apples, almonds and goat cheese.   Drizzle with balsamic vinaigrette.  Serve.

  2 tbsp extra virgin olive oil ¼ cup yellow onion, finely chopped  ½ cup chopped butternut squash peeled and cut into bite sized cubes 2 ounces sliced mushrooms ½ cup chopped kale, do not use tough stems 1 leek (white part only) chopped into small pieces 1 tbsp chopped fresh sage leaves 4 large eggs ½ cup whole milk ¼ tsp salt and pepper ¼ cup shredded cheddar cheese Parmesan Cheese and chopped chives for garnish 1 9 inch frozen pie crust- Thaw pie crust 15 minutes before using. Preheat oven to 375 degrees Using a fork, prick the bottom of the crust to reduce bubbling.  Bake for 10-12 minutes until lightly browned.  Allow to completely cool before adding the filling. Filling: Add extra virgin olive oil to a medium sized saute pan on medium high heat. Add onion and  butternut squash to the pan and saute for 5-7 minutes, Add mushrooms, kale, leeks and sage leaves to the pan and continue to saute for another 7-10 minutes or until all the veggies have softened. In ...

  Kale Salad 1 bunch or 4 oz. kale Pinch of salt ⅓ cup sliced almonds ⅓ cup pomegranate seeds ¼ red onion, diced 1 red apple, chopped Dressing: 2 tbsp extra virgin olive oil 2 tbsp lemon juice 2 tsp honey ½ tsp dijon mustard Pinch of salt and pepper Wash and dry kale making sure to tear away from the thick stems.  Chop into bite sized pieces.   Add kale to a large mixing bowl and add a pinch of salt.  Use your fingers to massage and crush kale until tender and has reduced by half in volume. This will take a minute or two. Add almonds, pomegranate seeds, red onion and red apple. In a mason jar with a lid or small bowl, combine all the dressing ingredients and shake or whisk to combine. Dress salad with desired amount of dressing, mix to combine and serve.

  2 tbsp butter 21/2 cup diced yellow onion 4 garlic cloves, minced 2 large carrots, peeled and diced 4 stalks of celery, finely diced 3 cups diced potatoes 1 ½ cups frozen corn, thawed 3 tbsp flour 1 15 ounce can of pumpkin puree 2 cups whole milk 1 cup chicken or vegetable stock ½ tsp each salt and pepper Garnish with chopped chives In a large pot over medium high heat, melt butter and add onions, carrots and celery. Cook veggies until translucent.  This will take 6-8 minutes. Add diced potatoes and corn then sprinkle with the flour.  Stir to incorporate. Add pumpkin puree and stir. Pour whole milk and chicken stock into the mixture and bring to a simmer.  Season with salt and pepper and cook until thickened, about 12-15  minutes. Serve immediately and garnish with chives.

  Pesto Shrimp and Scallop Linguine with Roasted Bell Peppers 2 tbsp extra virgin olive oil 1 lb. large frozen scallops defrosted ¼ tsp each salt and pepper 1 ½ lbs. Shrimp, peeled and deveined 1 cup roasted bell peppers, sliced 1 lb linguine pasta ¾ cup pesto Garnish with fresh Parmesan cheese On high heat, bring a large pot of water to a boil. Cook pasta according to package directions.  Drain well. Heat a large skillet with 1 tbsp  extra virgin olive oil over high heat.  Pat the scallops dry with a paper towel and salt and pepper on both sides.  Sear the scallops until browned.  This will take 8-10 minutes. Turn the scallops and sear the other side. When they are done, transfer to a plate and cover with foil.  Wipe the pan and add the other tbsp of extra virgin olive oil. Saute the peeled and deveined shrimp on medium heat for 3 minutes per side.  Transfer to the plate with the scallops and cover with foil.. Place cooked pasta into a large bowl...

  Pear, Pecan and Goat Cheese Salad 4 cups arugula or any mix greens ¼ cup pecans, roasted and chopped 4 bartlett pears 3 ounces crumbled goat cheese Dressing: 4 tbsp balsamic vinegar 2 tsp sugar 2 tbsp extra virgin olive oil Put arugula or mixed greens into a large bowl. Slice pears lengthwise removing the seeds in the cavity. Dice pears into bite sized pieces. In a mason jar, combine dressing ingredients and shake well. Pour some of the dressing over the salad and mix well.  Add pears, chopped pecans and toss.  Top with the goat cheese and serve.  

  12 Hatch whole green chilies from a can, drained 12 mozzarella cheese sticks 1 cup red enchilada sauce Preheat oven to 375 degrees Place green chili on a cutting board. Place a mozzarella stick next to the chili and cut to size. Place mozzarella stick carefully inside the chili.  If the chili breaks, use a toothpick to keep it together. Place all of the stuffed chilies onto a foil lined baking sheet.  Bake for 8-10 minutes or until the cheese is melted.   Serve immediately

  Chili Stuffed Peppers 1 tbsp extra virgin olive oil 4 medium bell peppers, any colors, wash, seeded and sliced in half vertically 1 tbsp salt 1 tbsp pepper 1 tbsp chili powder 2-3 cups of turkey chili (Recipe below) 2 cups shredded cheddar or mexican blend cheese 2 tbsp chopped fresh parsley Preheat oven to 400 degrees Line a baking sheet with foil.  Place pepper halves onto the baking sheet.  Drizzle with extra virgin olive oil on both sides.  Sprinkle both sides with salt, pepper and chili powder mix. Spoon chili into the peppers.  Bake for 15 minutes until the chili is hot and peppers and slightly browned on the edges. Top with shredded cheese and place back into the oven for 3-5 more minutes or until cheese is completely melted. Sprinkle peppers with parsley and serve hot. Turkey Chili Recipe 2 lbs. ground turkey meat 1 tbsp. extra virgin olive oil 4 cloves garlic, minced 1 green bell pepper, diced 1 /2 -1 jalapeno, diced 1/2 yellow onion, diced 2 15 oz. c...