TheVineyardMom

  Chicken Salad: ½- ¾ cup cup greek yogurt 1 tablespoon fresh lemon juice 1 ½ cups cooked boneless,skinless chicken breasts 2 ribs of celery finely diced 2 tablespoons red onion, finely diced 1 tablespoon chives, finely chopped 2 tablespoon fresh parsley, finely chopped ¼ teaspoon salt ⅛ teaspoon pepper Spinach and Fruit Salad: 2 cups spinach ½ cups strawberries, sliced ½ cups blueberries ¼ cup green grapes ¼ cup chopped roasted walnuts Vinaigrette: 3 tablespoons honey 2 tablespoons lemon juice 1 teaspoon white wine vinegar 1 teaspoon dijon mustard ¼ cup extra virgin olive oi ⅛ teaspoon salt . In a small bowl, combine greek yogurt and lemon juice.  Stir to combine.   In a large bowl, combine chicken breasts, celery, red onion, chives and parsley.  Pour desired amount of greek yogurt dressing over the chicken and veggies and stir to combine.  Season with salt and pepper.  Cover and place in the refrigerator for at least 20 minutes or up to the night bef...

  12-15 oz sushi grade tuna, skin removed 3 scallions, chopped  ½ avocado; peeled and seeded Non-stick cooking spray 12 wonton wrappers                                                                                                                        2 tablespoons toasted sesame seeds                                                                   ...

  2 avocados; peeled, pitted and roughly chopped 1 cup light coconut milk 1 cup low sodium veggie broth Zest of 1 lemon 2 tablespoon fresh lemon juice 1 tablespoon white wine vinegar 1 tablespoon fresh basil leaves, chopped 1 teaspoon salt Add all the ingredients to a blender and puree until very smooth.  Refrigerate for at least 2 hours.  Adjust salt and lemon juice if needed AFTER the 2 hours refrigeration.  Serve with basil leaves for garnish.

  Serves 4-6 1 refrigerated store bought pie crust 2 (6 ounce) containers of blackberries ¾ cup confectioners sugar, divided 3 tablespoons lime juice, divided 2 (8 ounce) containers of mascarpone cheese, room temperature 2 tablespoons chopped fresh mint leaves for garnish Preheat the oven to 425°F. Fit pie crust in the bottom and up sides of an 8- by 11-inch tart pan with removable bottom; trim excess. Place tart pan on a rimmed baking sheet and prick the bottom of the pie crust with a fork. Line the pie dough with parchment, leaving a 2-inch overhang. Place dried beans over the parchment paper. Bake until beginning to brown around edges, about 12 to 15 minutes. Lift off parchment and remove beans. Bake until the bottom is light golden brown, 4 to 5 minutes.  Allow the crust to completely cool. Puree 1 container of blackberries, 2 tablespoons confectioners sugar, and 1/2 tablespoon lime juice. Strain mixture through a fine mesh sieve; discard seeds and reserve the blackberry j...

Serves 6 5 cups french bread cubed 2 cups frozen hash brown potatoes 1 cup cooked bacon, chopped 1 cup fresh spinach chopped 4 green onions, sliced ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon garlic powder 12 large eggs 1 cup milk 1 cup heavy cream 2 cups sharp cheddar cheese, shredded Preheat the oven to 400F. Spray a 10 cup bundt pan with nonstick spray. In the bundt pan, layer the cubed bread. Top with a layer of potatoes. Next add the chopped bacon, spinach, and green onions. Add 1 cup of the shredded cheese. In a large bowl, combine the eggs, milk, cream, salt, pepper and garlic powder. Whisk to Combine. Pour the egg mixture of the layers and top with remaining cheese. Bake uncovered for 40-50 minutes or until a knife inserted comes out clean. Remove from the oven and let sit for 5 minutes. Cover with a flat plate and invert. Take the cake pan off and slice and serve. Avocado Sauce ½ ripe avocado, peeled, pitted and chopped 2 tablespoons fresh lemon juice ⅓ cup hot water 2 tables...

10 eggs ⅓ cup heavy cream ¼ cup Parmesan cheese ¼ teaspoon salt ⅛ teaspoon pepper 2 tablespoons extra virgin olive oil 1 cup asparagus cut into 1 inch pieces and tough ends discarded 3 green onions, chopped 2 cup fresh spinach, chopped 2 tablespoons fresh parsley, chopped 4 ounce ball of burrata cheese 2 tablespoons pine nuts 2 tablespoons fresh parsley, chopped for garnish Sun-dried Tomato Pesto: 8.5 oz. jar sun-dried tomatoes packed in oil 1 cup fresh basil leaves ½ cup Parmesan cheese ¼ cup pine nuts 3 cloves of garlic ¼ teaspoon salt ½ cup extra virgin olive oil Place sun-dried tomatoes, bail, parmesan cheese, pine nuts and salt in a food processor. While the processor is running, stream in the extra virgin olive oil until it’s completely blended.  Serve or store in an airtight container. Preheat the oven to 350 degrees.   Whisk together the eggs, cream, parmesan cheese, salt and pepper. Add extra virgin olive oil to a 10 inch skillet that is oven proof on medium high...