TheVineyardMom

  2 lbs. Small yellow or red potatoes cut in half ½ teaspoon salt 2 tablespoons chopped fresh oregano, divided 2 tablespoons chopped fresh parsley, divided 4 cloves of garlic, minced and divided ¼ cup extra virgin olive oil, divided ¼ teaspoon black pepper 4 scallions, thinly sliced 1 tablespoon whole grain mustard 2 lemons Cut potatoes in half lengthwise and place them in a large pot.  Cover with cold water, ½ teaspoon salt and bring to a boil over high heat. Simmer until the potatoes are tender but not falling apart.  This will take approximately 5-7 minutes. Drain potatoes and transfer to a rimmed baking sheet to allow the moisture to evaporate. Add potatoes to a large bowl and add half the oregano, half the parsley, half of the garlic and half the extra virgin olive oil.  Season to taste with some salt and pepper.  Toss until the potatoes are well coated in the mixture.   Combine the remaining oregano, parsley, garlic, scallions, extra virgin olive...

1 lb. ground beef ½ lb. pastrami, sliced 4 slices of swiss cheese ½ teaspoon salt ¼ teaspoon pepper 4 hamburger buns 1-2 cups shredded lettuce Russian dressing ½ cup mayonnaise ¼ ketchup 1 teaspoon horseradish ¼ teaspoon worcestershire sauce ½ teaspoon onion powder ¼ teaspoon salt Preheat the grill to medium high heat. While the grill is heating up, mix together all the ingredients to the Russian dressing in a bowl.  Place in the refrigerator until you are ready to use. In a large bowl, mix together ground beef, salt and pepper.  Form into 4 equal sized patties and place on a parchment lined baking sheet.  This will make it easier to transfer onto the grill. Place the patties on the preheated grill and cook for 4-5 minutes per side.   Place a quarter of the pastrami on each of the hamburgers and top with a slice of swiss cheese.  Cook for 2-3 more minutes.  Internal temperature of the burger should reach 165 degrees.  Remove from the grill. To ser...

  ½ lb orzo pasta 1 teaspoons salt, divided 2 cups seedless watermelon, chopped 2 cups arugula 1 cup crumbled feta cheese ¼ cup pine nuts 4 tablespoons fresh lime juice 1 teaspoon honey  ⅓ cup extra virgin olive oil 4 tablespoons fresh basil, chopped ½ teaspoon pepper Bring a large pot of salted water to a boil.  Cook orzo according to package directions. Drain and rinse with cold water.  Drain well. Whisk together lime juice, honey, extra virgin olive oil, ½ teaspoon salt and pepper.  Set aside. Add cooked drained orzo to a large mixing bowl.  Add dressing  and remaining ½ teaspoon salt.  Toss to combine. Top with watermelon, arugula, feta and pine nuts.  Adjust seasoning if needed.  Gently toss and top with more feta cheese if needed.

 1 lb. lamb loin cut into 1 inch cubes 2 orange bell pepper, cut into 2 inch slices 2 yellow squash, cut into half moon slices 1 pint of cherry tomatoes Marinade: 3 tablespoons balsamic vinegar 2 tablespoons soy sauce 1 1/2 tablespoon Worcestershire 2 tablespoons love oil 1 teaspoon Italian seasoning 1 teaspoon salt 1/2 teaspoon pepper Whisk together marinade ingredients. Pour marinade over the lamb cubes and marinate in the refrigerator for 15 minutes or up to 3 hours. Preheat the grill to medium high heat.  Discard the marinade and thread the veggies and lamb onto 8 skewers. Place the skewers on the grill and grill for 4-5 minutes per side.  Turn regularly to ensure all sides of the lamb are cooked.  Serve.

  1 lb. small scallops 1 avocado, peeled, pitted and diced 1 mango, peeled, pitted and diced 1 jalapeno, stem and seeds removed, finely diced 1/4 cup red onion, diced 1/4 cup fresh cilantro, chopped 1/2 teaspoon salt 1/4 cup lime juice 1/4 cup orange juice In a large mixing bowl, add avocado, mango, jalapeño and red onion.  Add scallops, lime and orange juices.  Sprinkle with salt and mix well to combine. refrigerate for 30 minutes.   Sprinkle with fresh cilantro and mix.  Serve chilled.  Wine Pairing: 2023 Fenestra Winery Viognier 

  2 cups grated carrots ⅔ cup butter, room temperature ¾ cup granulated sugar 2 large eggs 1 ½ teaspoon vanilla extract 1 teaspoon tangelo or orange zest 2 cups all purpose flour 1 ½ teaspoon baking powder ½ teaspoon salt Orange Icing ½ cup room temperature butter 2 ½ cups powdered sugar 2-3 tablespoons tangelo or orange juice, fresh squeezed Optional: Additional zest for garnish In a large mixing bowl, cream butter using a hand mixer until fluffy.  Slowly sift in powdered sugar and beat until it is thick.  Add enough juice to make it frosting consistency. Muffins: Preheat the oven to 350 degrees. Peel carrots and finely grate them. In a mixing bowl, cream the butter and the sugar together until it is fluffy.  This will take 2-3 minutes. Beat in the eggs one at a time.   Once the eggs are incorporated, beat in the grated carrots, vanilla and zest. Sift in the flour, baking powder and salt.  Gently stir to combine the ingredients. Fill muffin cups or no...

  4 cups shredded chicken 1 head of green cabbage, shredded 2 carrots, peeled and grated ½ head of purple cabbage, shredded 1 mango, peeled and chopped 1 cup fresh cilantro, chopped 4 green onion, sliced 1-2 red serrano pepper, sliced Garnish-½ cup peanuts, chopped Dressing: ½ cup smooth peanut butter ⅓ cup soy sauce ⅓ cup sesame oil ¼ cup rice vinegar 2 tablespoons sugar 1 tablespoon grated fresh ginger 1 clove of garlic, grated 2-3 tablespoons of water to thin to desired consistency In a food processor, combine dressing ingredients.  Pulse until combined and smooth. Add water and pulse until desired consistency is reached.   Toss the salad ingredients into a large bowl. Drizzle some of the dressing over the top.  Toss to combine.  Add more dressing if needed.   Garnish with chopped peanuts. Serve with 2023 Retzlaff Vineyards 2023 Sauvignon Blanc

¾ cups all purpose flour ½ cups milk ½ cup water 3 large eggs 3 tablespoons melted butter ½ teaspoon salt 1 ¼ cups sifted confectioner’s sugar 1 (8 ounce) package of cream cheese, softened 1 tablespoon lemon juice ½ teaspoon vanilla extract 1 cup whipped cream, plus extra for garnishing 4 cups strawberries, sliced ¼ cup sugar Batter: Place flour, milk, water, eggs and salt into a blender.  Blend until smooth.  Set aside. Filling: In a large bowl, beat confectioner’s sugar, cream cheese, lemon juice and vanilla extract with an electric mixer until smooth. Gently fold whipped cream into the mixture with a spatula. Strawberry Sauce: Place the 4 cups of sliced strawberries in a bowl and stir in sugar.  Cover and refrigerate for 1 hour. Heat a lightly oiled non-stick skillet on medium high heat.  Pour 2 tablespoons of batter into the skillet,  Tip and rotate the pan to spread batter as thinly as possible in the pan. When the edges begin to brown, flip crepe over and ...

  10 ounces mixed greens 1 pint fresh blueberries, washed and dried ½ cup walnuts, chopped ½ cup raspberry vinaigrette  ¼ cup crumbled feta cheese Raspberry Vinaigrette 1 ½ cups fresh raspberries or frozen (thawed) 3 tablespoons extra virgin olive oil 2 tablespoons white wine vinegar 1 ½ tablespoons honey 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard ¼ teaspoon each salt and pepper Add all the vinaigrette ingredients to a blender, food processor or Ninja.  Blend until smooth. Check seasoning and adjust if needed.  Refrigerate until you’re ready to use.  Add mixed greens, blueberries, walnuts and dressing in a large mixing bowl. Mix well.  Top with feta cheese.

1 Homemade or store bought 9 inch pie crust 5 eggs 3/4 cup whole milk ¼ plain Greek yogurt ¼ teaspoon each salt and pepper 1 tablespoon extra virgin olive oil ½  yellow onion, diced 1 lb. raw shrimp peeled, deveined and cut into small pieces 1 ½ cups fresh spinach leaves, chopped 4 ounces grated Gruyere cheese 2 roma tomatoes, sliced Preheat the oven to 375 degrees F. Coat a 9 inch pie pan with non-stick spray or defrost a frozen store bought pie crust. In a saute pan on medium high heat, add extra virgin olive oil and onions.  Saute until onions become translucent.  This will take 2-3 minutes. Once the onions are transparent, add shrimp and cook for another 5 minutes until shrimp are cooked through. In a medium mixing bowl, whisk together eggs, milk, yogurt, salt and pepper.  Set aside. Spread the onion and shrimp mixture on the bottom of the piece crust.  Layer with spinach and then cheese.  Pour egg mixture over the top of the cheese.   Top the...

  1 lb. fresh strawberries, washed and chopped 1 lb. fresh pineapple, chopped 12 ounces fresh blueberries 12 ounces red grapes, cut in half 4 kiwis, peeled and chopped 2 cans drained mandarin oranges Honey and Lime Dressing ¼ cup honey 2 tablespoons of lime zest 1 ½ tablespoons fresh lime juice Add all the cut fruit to a large bowl.   In a small bowl, combine dressing ingredients.  Whisk until incorporated into the honey. Pour over the fruit and gently toss.  Serve chilled.

  Baked Eggs Florentine 2 Tablespoon extra virgin olive oil 2 cloves of garlic, minced 1 shallot, chopped 2 cup of spinach, chopped ½ teaspoon each salt and pepper 4 large eggs ½ cup heavy cream ½ cup panko bread crumbs 2 teaspoons fresh thyme 1 tablespoon fresh tarragon, chopped Preheat oven to 375 degrees F. Heat 2 tablespoons of extra virgin olive oil in a saute pan.  Add garlic and shallot to the pan on medium high heat.  Stir constantly until the garlic and shallot softened and are paque. Add chopped spinach and stir  until wilted. Season with salt and pepper. Place the spinach in the bottom of a gratin or baking dish. Make 4 indents for the eggs and space them evenly around the dish. Crack an egg into each indent.  Pour the cream around the eggs and top with tarragon. Sprinkle the tops of the eggs with salt and pepper. Bake for 15 minutes or until the whites are just set and the yolks are runny. Combine panko bread crumbs and thyme and top the eggs with th...

  Shrimp and Asparagus Quiche 1 refrigerated pie crust (thaw if frozen) 1 tablespoon butter 12 asparagus tips, trimmed to approximately 4 inches 1 ½ cups shrimp, peeled and deveined 4 large eggs ⅔ cup half and half ⅓ cup whole milk ½ teaspoon salt ½ teaspoon pepper ½ teaspoon garlic powder 2 tablespoons fresh chives, chopped 1 ½ cups shredded gruyere cheese Preheat oven to 375 degrees Melt butter in a medium saucepan on medium high heat.  Add shrimp and cook until pink.  This will take 4-5 minutes. Transfer to a plate to cool. Whisk together half and half, whole milk, salt, pepper, garlic powder and chives.  Stir in 1 cup of the shredded gruyere cheese and the cooked shrimp. Place pie crust into a 9 inch pie pan.  Pour the filling into the pie crust.  Sprinkle the remaining cheese over  the top and arrange asparagus tips around the top. Bake quiche for approximately 45-50 minutes or until puffed, golden brown, and just set in the center.  Allow to...