TheVineyardMom

  1 bunch of asparagus, tough ends trimmed off 1 cup cherry tomatoes, halved ¼ cup red onions, chopped ½ cup black olives, sliced Vinaigrette: 1 tablespoon extra virgin olive oil 1 tablespoon red wine vinegar 1 garlic clove, grated 1 teaspoon dijon mustard Pinch of salt and pepper Place all the ingredients into a mason jar with a lid and shake well to incorporate or whisk ingredients together in a small bowl. Set aside. Place asparagus into a pot of boiling water for 2-3 minutes or until just tender. Allow the asparagus to cool for 10 minutes and cut into 2 inch pieces. Place chopped asparagus in a large bowl.  Add cherry tomatoes, red onions and black olives to the bowl. Pour the vinaigrette over the veggies and gently mix.  Place in the refrigerator for 15-20 minutes and serve. Recipe can be made and refrigerated up to 4 hours before you’re  ready to serve.

  9 Russet potatoes.  If the potatoes are extra large, use 6 1 teaspoon salt 1 stick of butter 12 oz. room temperature cream cheese 3/4 cup sour cream salt and pepper to taste 2 tablespoons fresh chives, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons fresh thyme, chopped ½ cup Panko bread crumbs ½ cup grated Parmesan cheese 3 tablespoons melted butter Peel and dice potatoes into 1 inch pieces.  Place potatoes in a large pot filled with cold water so it covers the potatoes. Add the teaspoon of salt. Place the pot on medium high heat and bring to a boil.  Turn heat to a simmer and cook until the potatoes are fork tender.  This will take 8-10 minutes.  Drain potatoes. Return potatoes to the pot and turn heat to low.  Allow some of the liquid to evaporate.  Add butter, cream cheese, sour cream, salt and pepper. Using a hand mixer, mix the potatoes and combine the ingredients until the mixture is completely smooth.  Add chopped herbs t...

1 box of store bought pie crust  1 jar of lemon curd, homemade or store bought 3-4 tablespoons powdered sugar Raspberries or blackberries for garnish Preheat the oven to 375 degrees.  On a cutting board, roll out both pie crusts. With a 4-5 inch cookie cutter, cut out flower shapes. Spray mini muffin pan with non-stick spray.  Press dough evenly into the bottom of the muffin tin making sure the bottom is flat.   Using a fork, pierce the dough on the bottom of the flowers a few times. Bake for 10-12 minutes  or until slightly brown.   Let the shells cool completely.  Add a heaping tablespoon of lemon curd.  Place a raspberry or blackberry in the middle of the custard and dust powder sugar over each tart.   Leave the tarts in the muffin tin and refrigerate for an hour to allow the lemon curd to set.  Serve. Homemade Lemon Curd 1 cup granulated sugar 2 tablespoons lemon zest 6 large egg yolks 7 tablespoons lemon juice ½ cup b...