TheVineyardMom

  4 (6 oz) salmon fillets Juice from 1 orange ½ cup dry white wine 3 tablespoons extra virgin olive oil 2 tablespoon adobo seasoning 1 tablespoon garlic powder 1 teaspoon dried oregano ½ teaspoon salt ⅛ teaspoon black pepper Corn Salsa 3 ears of corn 2 tablespoons extra virgin olive oil ½  cup cherry tomatoes, finely chopped ¼ cup red onion, finely chopped ½  fresh jalapeno, finely chopped 2 tablespoons cilantro, chopped Juice of 1 lime 1 tablespoon extra virgin olive oil ¼ teaspoon salt To make the marinade for the salmon, combine orange juice, white wine, extra virgin olive oil, adobo seasoning, garlic powder, oregon, salt and pepper in a small bowl and whisk to combine.  Pour marinade over the salmon, cover and refrigerate for 30 minutes. To make the corn salsa, remove the husks and silky harris from the corn.  Drizzle the cobs with extra virgin olive oil, salt and pepper. Wrap the corn in foil.  Preheat the grill to medium high, 425 degrees. Grill for 1...

3 pound top round roast 1 tablespoon extra virgin olive oil 1 tablespoon salt 2 teaspoons black pepper 1-2 tablespoon fresh rosemary, chopped Preheat the oven to 450 degrees.  Fit a rack in a roasting pan.   Rub top round roast with extra virgin olive oil.  Spread salt and pepper all over the roast.  Place the seasoned roast on the rack in the roasting pan in the middle rack in the oven.  Roast uncovered in the oven for 15 minutes. Reduce the heat to 325 degrees.  Roast for another 45-50 minutes or until the thermometer reads between 135-140 degrees.   Remove the pan with the roast from the oven, loosely tent with foil and allow the meat to rest for 10 minutes.  Garnish with the chopped rosemary.  Slice thin and serve immediately.

  1 pound small red potatoes, quartered ¼ cup extra virgin olive oil 1 tablespoon fresh rosemary, finely chopped 1 teaspoon salt ¼ teaspoon pepper Garlic Butter 3 tablespoon butter 3 cloves of garlic, minced 2 sprigs fresh rosemary  Preheat the oven to 450 degrees.  Rinse red potatoes and cut them into quarters. In a large pot, bring water to a boil over high heat. Add potatoes and ½ teaspoon of salt to the pot.  Cover and cook for 5 minutes or until barely tender. Strain the potatoes and return to the pot.   Add extra virgin olive oil, rosemary, the rest of the salt and pepper.  Stir well to coat the potatoes with the mixture.Pour potatoes onto a rimmed baking sheet.  Make sure the flesh part of the potatoes are facing down on the sheet pan.  Bake for 15 minutes and then flip the potatoes.  Bake for another 15-20 minutes or until crispy. In the last 10 minutes of cooking, melt the butter in a small saucepan over low heat.  Add garl...

  1 lb. greens beans, trimmed 2 teaspoon salt, divided 2 teaspoons extra virgin olive oil 2 tablespoons butter ¼ teaspoon pepper ¼ teaspoon onion powder 3 garlic cloves, finely minced Zest of half a lemon 3 tablespoons grated parmesan cheese Bring a large pot of water to a boil on medium high heat.  Add salt and the green beans.  Cook for 2 minutes until the beans are crisp tender. While they are cooking, fill a large bowl with ice and cold water that is large enough to fit beans.  Drain the beans after 2 minutes and immediately add the beans to the bowl with water and ice to stop them from overcooking. In a large skillet on medium high heat, add extra virgin olive oil and butter. Drain the beans and add them to the skillet. Add the remaining salt, black pepper and onion powder and saute for 3-5 minutes. Add garlic to the skillet and saute for 30 more seconds.  Remove the pan from the heat and add lemon zest and stir to incorporate.  Put beans in a bowl or ...

  4 (6 ounce) bone-in pork chops ½ teaspoon salt ¼ teaspoon pepper ¼ cup brown sugar 2 tablespoons smoked paprika 1 teaspoon cumin ½ teaspoon garlic powder ½ teaspoon cayenne pepper Canola oil for grill grates Peach Relish 2 medium peaches, pitted and diced 1 scallion, chopped 1 tablespoon fresh basil, chopped 1 tablespoon balsamic vinegar ⅛  teaspoon each salt and pepper Add diced peached, green onion and basil to a medium mixing bowl.  Season with vinegar, salt and pepper.  Mix well and refrigerate until ready to use. Pat the pork chops dry with a paper towel.  Season each pork chop evenly with salt and pepper.   Combine brown sugar, paprika, cumin, garlic powder and cayenne pepper in a bowl.  Coat chops evenly on all sides with the mixture. Cover and refrigerate chops for 3 hours. Set the grill up for direct cooking on medium high heat.  Make sure grates are clean and lightly oil the grates with veggie oil. Preheat the grill to 400 degrees...

  4 (6 oz) salmon fillets Juice from 1 orange ½ cup dry white wine 3 tablespoons extra virgin olive oil 2 tablespoon adobo seasoning 1 tablespoon garlic powder 1 teaspoon dried oregano ½ teaspoon salt ⅛ teaspoon black pepper Grilled Corn Salsa 3 ears of corn 2 tablespoons extra virgin olive oil ½  cup cherry tomatoes, finely chopped ¼ cup red onion, finely chopped ½  fresh jalapeno, finely chopped 2 tablespoons cilantro, chopped Juice of 1 lime 1 tablespoon extra virgin olive oil ¼ teaspoon salt To make the marinade for the salmon, combine orange juice, white wine, extra virgin olive oil, adobo seasoning, garlic powder, oregon, salt and pepper in a small bowl and whisk to combine.  Pour marinade over the salmon, cover and refrigerate for 30 minutes. To make the corn salsa, remove the husks and silky harris from the corn.  Drizzle the cobs with extra virgin olive oil, salt and pepper. Wrap the corn in foil.  Preheat the grill to medium high, 425 degrees. Gri...

2 lbs small red potatoes, diced into ½ inch chunks 2 tablespoons white wine 5 green onions, chopped  2 tablespoons fresh dill, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons fresh basil, chopped ¼ cup fresh arugula, chopped Vinaigrette: 3 tablespoons champagne vinegar ¼ cup extra virgin olive oil 1 teaspoon salt 1 teaspoon dijon mustard ½ teaspoon salt ¼ teaspoon pepper Combine all the ingredients into a small bowl and whisk to combine or add to a mason jar with a lid and shake to combine.  Set aside. Put potatoes in a large pot filled with cold water.  Bring to a boil and add a teaspoon of salt.  Cook the potatoes for 10-12 minutes or until fork tender. Drain well and place in a large bowl. While the potatoes are still warm, add wine and gently mix. Pour half of the vinaigrette and mix. Add in the green onions, dill, parsley, basil and arugula and gently toss to combine.  Allow the potato salad to sit on the counter for 20 minutes. If needed, add mo...

2 tablespoons butter 1 shallot, diced ¾ cup heavy cream 1 cup chicken stock ¼ cup basil leaves, chopped 10 lasagna sheets, broken into quarters 1 herbed cheese ball ( I use boursin) 1 cup fresh or frozen peas 1 bunch of asparagus, cut into ¼ inch pieces ¼ teaspoon each salt and pepper 1 cup shredded mozzarella cheese Cook lasagna in boiling salted water according to package directions.  Strain.   Melt the butter in a sauce pan on medium high heat.  Add shallot and saute for 2-3 minutes. Add the cream and ½ cup chicken stock. When the mixture starts to bubble, add basil, cooked lasagna pieces, peas, asparagus, salt and pepper. Allow the mixture to cook for 4-5 minutes. Turn the heat to medium and add the herbed cheese  Gently mix to incorporate into the sauce. Add more of the chicken stock if the mixture is too thick.  Cook for another 2-3 minutes.   Top mixture with mozzarella cheese and serve hot.