TheVineyardMom

  1 flatbread premade flatbread 1-2 tablespoons extra virgin olive oil 4 ounces of brie, thinly sliced ¼ cup caramelized onions ¼ cup blackberries 1 peach, stone removed and thinly sliced 1 cup fresh arugula, chopped 1 teaspoon honey Caramelized onions: 1 tablespoon extra virgin olive oil 2 tablespoons butter 2 yellow onions, cut into ¼ inch thick slices 1 teaspoon salt In a large nonstick pan, heat extra virgin olive oil and butter on medium heat.   Once the butter is melted, add onions and salt and cook, stirring often until the onions have softened.  This will take 10-15 minutes.  Spread the onions into a single layer and cook for another 30 to 40. If the onions are browning too quickly, add a tablespoon of water to stop the browning so that they will continue to carmelize. Spoon caramelized onions into a bowl until you’re ready to use. Preheat the grill to medium heat. Brush flatbread with extra virgin olive oil. Spoon caramelized onions evenly over the flat...

  I 2 cups blackberries 1 cup blueberries 1 cup raspberries ⅓ cup sugar ¼ cup flour 1 tablespoon lemon juice ⅛ teaspoon salt Crumble: 3/4 cup flour 3/4 cup rolled oats 3/4 cup light brown sugar 3/4 cup chopped pecans  1 stick soften butter  To make crumble topping, combine the flour, rolled oats, brown sugar, pecans and softened butter. Work the butter using a fork or pastry cutter into the ingredients so that it is totally combined and the butter is the size of peas.  Preheat the oven to 350 degrees.  Spray 4 ramekins with cooking spray and place on a baking sheet. In a medium bowl, gently stir together blackberries, blueberries and raspberries, sugar, flour. Lemon juice and salt.   Evenly distribute the berry mixture into the 4 ramekins. Top each ramekin with the crumble mixture. Approximately 3-4 tablespoons. Bake 35-40 minutes or until the filling is bubbly and the crumble is golden brown. Serve warm with whipped cream or vanilla ice cream.

  7 oz. soba noodles 8 oz. cooked shrimp, shelled and deveined (if frozen, defrost ½ cup shelled edamame (if frozen, defrost) ¼ cup shredded carrot ½ cup shredded purple cabbage ½ cup shredded green cabbage 1 tablespoon freshly grated ginger 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon brown sugar 2 tablespoons vegetable oil or extra virgin olive oil ½ -1 teaspoon garlic chili oil 2 scallions chopped green onions Cook soba noodles according to package directions. Add edamame to the noodle cooking water during the last minute of cooking. Drain well. Thinly slice carrots and cabbages using a grater or food processor.  Add veggies to a large mixing bowl.  Add drained soba noodles and edamame.   In a small mixing bowl or mason jar with lid, combine ginger, rice vinegar, soy sauce, brown sugar, oil and garlic chili oil.  Whisk or shake until combined.  Add dressing to the bowl with the noodles and veggies.Top with shrimp and toss to combine....

  3 tablespoons extra virgin olive oil ½ yellow onion, diced 3 cloves of garlic, minced 4 chorizo sausages, cut into ½  inch slices 1 red bell pepper, sliced into thin strips 1 tablespoon tomato paste 1 zucchini, sliced into half moons 1 yellow squash, sliced into half moons 1 can diced tomatoes, drained 1 cup paella rice (bomba, arborio or a short grain rice) 3 cups chicken or vegetable stock 2 teaspoon smoked paprika 1 teaspoon salt 1 teaspoon pepper ¼ cup frozen peas Lemon wedges and chopped fresh parsley for garnish Preheat the oven to 450 degrees F. In a large oven proof saute pan, heat the extra virgin olive oil over medium high heat. Add the onion, garlic, sausage and bell pepper to the pan.  Saute for 4-5 minutes or until the veggies have softened.  Add tomato paste and stir to combine.  Cook for another 2 minutes. Add the zucchini, squash, tomatoes, rice, stock, paprika, salt and pepper.  Stir to combine.  Bring mixture to a simmer. Add the pe...

1 store bought flatbread or a 1lb. Pizza dough room temperature 1 ½ cups whole-milk ricotta cheese ¼ teaspoon salt ¼ teaspoon pepper 2-3 ounces prosciutto, sliced into 1 inch pieces 1 large peach, sliced ⅓ cup pickled red onions* 1 tablespoon extra virgin olive oil ¼ cup fresh basil, torn Pickled Onions ½ cup champagne or rice vinegar 1 tablespoon sugar 1 cup thinly sliced red onions *Combine vinegar and sugar in a saucepan over medium high heat.  Cook until the sugar is dissolved.  This will take 1 minute. Add red onions and allow the mixture to cool completely. Store any extra pickled onions in a sealed container and refrigerate. Preheat the oven to 475 degrees. On a slightly floured work surface, shape pizza dough into a 12x10 inch rectangle.  Transfer to a baking sheet that is lined with parchment paper. If using a store bought flatbread, place flatbread onto a baking sheet lined with parchment paper or foil. Spread ricotta cheese on dough or flatbread leaving a ½ inc...

2 lbs of new potatoes or gold potatoes 1 ½ cup cherry tomatoes, sliced 5 slices of cooked bacon, chopped 2 cups arugula, chopped ¼ cup mayonnaise ¼ cup sour cream 3 tablespoon white balsamic vinegar 1 teaspoon sugar ½ teaspoon salt ¼ teaspoon pepper 2 tablespoons chopped chives Place potatoes in a large pot of salted water.  Bring the water to a boil, then reduce heat to a simmer and cook until the potatoes are tender.  This will take approximately 12-15 minutes. Drain potatoes and rinse with cold water.  Allow the potatoes to cool and cut into small pieces. In a large bowl, add potatoes, cherry tomatoes, bacon and arugula.  Set aside. In a small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper.   Drizzle the dressing over the potatoes. Mix well to coat.  Sprinkle with chives. Refrigerate for 1 hour and serve. 

  2 lbs. Ground meat ½ teaspoon each salt and pepper 2 large poblano peppers 2 tablespoons extra virgin olive oil 8 slices of pepper jack cheese ½ cup chipotle mayonnaise 8 hamburger buns 8 slices of lettuce 2 tomatoes sliced into 8 pieces Preheat the oven to 375 degrees.  Place the poblano peppers on a baking sheet.  Rub each of the peppers with 1 tablespoon extra virgin olive oil. Roast until the peppers blacken.  It will take 15-20 minutes. This can also be done on a pan on the grill.  Move the blackened peppers  to  a bowl and cover with plastic wrap and allow the peppers to steam for 15 minutes.  Remove peppers from the bowl, peel the blackened skin off, take the stems off and seed each pepper.  Set aside. Preheat a grill to medium high or 400 degrees.  Season ground meat with salt and pepper. Form 8 patties and make a small indentation in the middle of the burger with your thumb.  Coat the grill grates with oil so the burgers ...

1 bottle of dry white wine like Vinho Verde, Albarino or a dry Sauvignon Blanc 1  cup white grape juice or apple juice 1 cup strawberries, trimmed and quartered ½ cup raspberries ½ cup blueberries Club soda or seltzer chilled for serving  Add all the ingredients except the club soda/seltzer to a pitcher.  Stir to combine. Refrigerate for 30 minutes.   Add ice to a glass and fill the glass ¾ of the way with sangria.  Top with club soda or seltzer. Top with additional fruit.

  2 lbs. Golden or new potatoes 1 tablespoon salt 2 ribs of celery, finely chopped 4 green onions, diced 3 hard boiled eggs, chopped ⅓ cup relish 2 tablespoon mustard ½ cup mayonnaise ¼ teaspoon each salt and pepper ¼ teaspoon paprika 2 tablespoons fresh parsley, chopped Place potatoes in a medium pot and cover with water.  Add salt and bring the water to a boil.  Cook potatoes on a constant simmer for 10-12 minutes or until potatoes are fork tender. Drain potatoes and allow the excess water to evaporate. Place celery, onion, eggs and relish into a large mixing bowl. Add cooled potatoes, mustard, mayonnaise, salt and pepper. Stir to break up potatoes and incorporate ingredients.  Check for seasoning.   Top with chopped parsley and sprinkle with paprika.  Place in the refrigerator for 2 hours.  Serve.

1 tablespoon extra virgin olive oil ¼ onion, finely chopped ¾ cup strawberries, trimmed and quartered ½ cup Cabernet Sauvignon ⅓ cup apple cider vinegar ¼ cup sugar ¼ cup ketchup 1 tablespoon mustard 2 tablespoon worcestershire sauce 1 tablespoon maple syrup 2 teaspoons garlic powder ½ jalapeno, ribs and seeds removed and finely diced ½ teaspoon pepper In a saucepan on medium high heat, add extra virgin olive oil and onion.  Saute for 3-4 minutes or until onions are translucent.   Stir in strawberries and Cabernet Sauvignon.  Cook for another 3-4 minutes or until the strawberries have softened. Add vinegar, sugar, ketchup, mustard, worcestershire, maple syrup, garlic powder and jalapenos.  Bring the mixture to a boil, reduce the heat to a simmer.  Cook for another 8-10 minutes. Allow the mixture to slightly cool before. Add sauce to a blender and puree until smooth. Return sauce to the pan to simmer if the sauce needs to thicken more.  Let cool. Chicke...