TheVineyardMom

  Brie and Cranberry Pull Apart Bread 1 round loaf of sourdough bread 16 oz. of brie 1 cup cranberry sauce ½ cup chopped roasted pecans 1 tbsp chopped fresh rosemary 1 tbsp chopped fresh thyme Preheat oven to 350 F Cut the loaf of bread vertically and horizontally to make 1 inch cubes.  Cut the loaf down to the bottom, but don’t cut all the way through. Cut the brie into small chunks and tuck the cubes into the bread. Repeat with the cranberry sauce and the pecans. Place the stuffed bread onto a sheet pan lined with foil or parchment paper.   Bake for 15-20 minutes.  Garnish with chopped rosemary and thyme and serve immediately.

  Apple and Cheddar Cheese Puff Pastry Bundles 2 medium Honeycrisp or Granny Smith apples, cored and cut into ⅛ inch slices 1 package with 2 sheets of frozen puff pastry, thawed Zest of a lemon 4 tbsp honey 1 egg  1 ½ cups grated cheddar cheese ¼ tsp salt ¼ cup chopped roasted pecans Preheat the oven to 400 F and line 2 baking sheets with parchment paper. In a mixing bowl, combine apple slices, lemon zest and 2 tbsp of honey. Mix to combine. Cut each piece of puff pastry into 4 equal squares (4 ½”x 4 ½”). Whisk together the egg with a splash of water. Using a pastry brush, brush all the edges of the puff pastry with the egg mixture. Rotate the pastry so that a corner of the pastry faces you.   Place 1 tbsp of grated cheese in the middle of the pastry.  Top with several pieces of the thinly sliced apples slightly over lapping each other. Sprinkle the top of the apples with another tablespoon of the grated cheddar cheese,  Fold the left side of the pastry over the top.  Do the same with

  1 lb. rigatoni pasta 1 lb. salmon fillet 1/4 tsp each salt and pepper 1 bunch asparagus 2 tbsp extra virgin olive oil 4 garlic cloves, minced zest of a lemon juice on one lemon 3 tbsp freshly chopped dill Parmesan cheese for serving Preheat oven to 400 F Bring a large pot of water to a boil and cook pasta according to the package directions. Reserve half a cup of the cooking liquid. Place the salmon on a baking sheet lined with foil.  Season with salt and pepper. Bake for 20 minutes. While the salmon is cooking,  prepare the asparagus but cutting of the tough ends and cut the asparagus the same size as the rigatoni. In a large skillet, heat extra virgin olive oil over medium heat.  Add the asparagus and cook for 5 minutes.  Add the garlic and saute for another minute. Add the pasta to the skillet with the asparagus.  Add the lemon zest, lemon juice, 1/4 cup of reserved pasta water and the flaked salmon.  Stir to combine over medium heat. Adjust salt and pepper if needed.  Add more wa