TheVineyardMom

3 cooked boneless skinless chicken breasts 4 green onions, chopped ¼ cup celery, chopped ¼ cup fresh parsley, chopped ¼ red grapes, cut in half ¼ cup chopped pecans 1 tablespoon Dijon mustard ¾  cup mayonnaise 1 ½ tsp yellow curry powder ¼ tsp each salt and pepper  2 tablespoons fresh dill, chopped for garnish 1 head of butter leaf lettuce Shred or chop cooked chicken breasts and place in a medium mixing bowl. Add green onions, celery, parsley, red grapes and pecans.  Add dijon mustard, mayonnaise, curry powder, salt and pepper.  Gently stir to combine.  Serve in lettuce cups and garnish with chives.  Serve.  Can be stored in an airtight container in the refrigerator for up to 2 days.

4 zucchini’s 2 teaspoons extra virgin olive oil ½ white onion, finely diced 2 cloves of garlic, minced 1 green bell pepper, finely diced ½ lb. ground turkey meat 1 cup ricotta cheese 1 ½  cups marinara or any red sauce 1 teaspoon salt ¼ teaspoon pepper ½ cup parmesan cheese 2 tablespoons fresh basil, chopped Preheat the oven to 450 degrees. Cut the zucchini’s lengthwise in half and scrape out the flesh leaving a ¼ inch border. Chop the flesh. In a large skillet, heat extra virgin on medium high heat.  Add chopped zucchini flesh, onion and bell pepper.  Saute for 3-4 minutes.  Add garlic and ground turkey, breaking meat up with the back of a wooden spoon.  Cook for 6-8 minutes or until meat is cooked thoroughly. Stir in ricotta cheese.  Adjust seasoning if needed. Cook for another minute.   In a 3 quart baking dish, spread marinara or red sauce on the bottom.  Arrange zucchini with the cut side up in the baking dish. Evenly spoon mixture into ...

  4 ears of corn on the cob, husks removed and corn washed 4 tablespoons extra virgin olive oil 2 tablespoon salt 1 cup cherry tomatoes, cut in half ½ cup fresh basil, chopped 8 oz. fresh mozzarella pearls ½ cup extra virgin olive oil Juice of 1 lemon ¼ teaspoon each salt and pepper Set the grill to medium high heat.  On a piece of foil, drizzle each corn cob with 1 tablespoon oil and 1 teaspoon salt.  Tightly wrap each cob individually.  Place corn on the grill and grill for 10-12 minutes, rotating every 2-3 minutes. When corn is cool enough to touch, remove kernels with a knife cutting down the sides of the cob.  Place kernels into a large mixing bowl.   Add tomatoes, basil, mozzarella, extra virgin olive oil, lemon juice, salt and pepper into the bowl with the corn.  Mix well to incorporate.  Serve.  Refrigerate for up to 2 days.

8 ounces feta cheese, broken into chunks 3/4 cup Greek yogurt 2 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 1 clove of garlic, grated Topping: 1 tablespoon extra virgin olive oil 2 tablespoons parsley, chopped 1 tablespoon pine nuts Place feta, greek yogurt, extra virgin olive oil, lemon juice and garlic into a food processor.  Pulse until creamy.  Transfer into a serving bowl or plate. Drizzle extra virgin olive oil over the top, sprinkle parsley over oil and top with pine nuts. Serve with veggies, crackers, baguette slices or pita bread.

3-4  (6) ounce salmon fillets 3 cups green beans , ends trimmed and cut in half 1 zucchini , cut into ½ inch rounds 1 summer squash, cut into ½ inch rounds 1 cup cherry tomatoes, halved ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon each salt and pepper 3 tablespoons extra virgin olive oil  1 lemon , thinly sliced Preheat the oven to 400 degrees. Place all of the green beans, zucchini, summer squash and cherry tomatoes in a large mixing bowl. Add  garlic powder, onion powder, salt, pepper and 2 tablespoons extra virgin olive oil to the veggies and toss to combine.  Spread veggies in a single layer on a baking sheet. Drizzle the remaining tablespoon of extra virgin olive oil over the salmon filets and season with some salt and pepper.  Add 1-2 thinly sliced lemon pieces to each salmon filet. Roast for 35-40 minutes, until the salmon is cooked through and the veggies are tender. Serve.