TheVineyardMom

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...