TheVineyardMom

1 tablespoon lime juice 1 tablespoon honey 1 jalapeno, thinly sliced 1 orange, segmented 1 grapefruit, segmented 1 avocado, peeled, pitted and diced 4 tilapia fillets  ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon extra virgin olive oil 2 green onions, thinly sliced for garnish In a bowl, combine lime juice, honey and jalapeno. Add orange and grapefruit segments, avocado and a pinch of salt.  Gently toss to combine.  Refrigerate while cooking tilapia. Heat a large skillet on medium high heat and add  extra virgin olive oil.  Evenly salt and pepper the fillets.  Cook for 4 minutes or until golden brown.  Flip and cook for another 2-3 minutes or until the fish is opaque.   Serve fish and top with salsa and sprinkle with green onions.

  Orzo Salad with Peas, Radishes and Herbs 1 ½ cups dried orzo  1 teaspoon salt 1 cup fresh peas 6 radishes, thinly sliced ½ cup fresh parsley, chopped ¼ cup fresh mint, finely sliced ½ cup slivered almonds ½ cup crumbled feta cheese Lemon Vinaigrette ¼ extra virgin olive oil Zest of 1 lemon 3 tablespoons fresh lemon juice 1 clove of garlic, grated ½ teaspoon salt ¼ teaspoon pepper Cook orzo according to packaged directions. Add fresh peas into the boiling water with the orzo for the last 3 minutes of cooking.  Drain and rinse under cold water. In a mason jar or small bowl, combine the oil, lemon zest, lemon juice, garlic,  salt and pepper.  Seal jar and shake or whisk together in a bowl. Place drained orzo, peas, sliced radishes, parsley and mint into a bowl. Pour dressing over the salad and toss.  Add more seasoning if necessary.  Sprinkle with feta cheese and serve immediately or refrigerate for up to 3 days.

  Sole with Pesto Cream Sauce and Confetti Rice 4  2oz. filet of sole ½ cup pesto sauce 2-3 tablespoon heavy cream 4  tablespoons panko bread crumbs Garnish the tops of each filet with some Pine nuts Preheat the oven to 400 degrees. In a greased baking dish, add the sole filets in a single layer. Mix pesto sauce with the heavy cream and spread the sauce over each filet. Sprinkle each filet on the top evenly with 1 tablespoon panko bread crumbs. Bake for 12-15 minutes. Garnish with pine nuts. Confetti Rice 1 ½ cups long grain white rice 3 cups veggie stock 1 tablespoon extra virgin olive oil ¼ cup red bell pepper, finely diced ¼ cup carrots, peeled and finely diced 2 tablespoons red onion, finely diced ¼ cup flat leaf parsley, finely chopped Cook rice according to package directions. In a skillet on medium high heat, add the extra virgin olive oil.  Add the red bell pepper, carrots, red onion and saute for 3-5 minutes or until the veggies have softened. Once the rice ...