TheVineyardMom

4 lamb shanks 1 tablespoon each salt and pepper 2 tablespoons extra virgin olive oil 1 yellow onion, diced 2 parsnips, peeled and diced 2 carrots, peeled and diced 4 cloves garlic, minced 12 thyme sprigs 1 rosemary sprig 2 cups red wine 3 tablespoons tomato paste 48 ounces of beef stock Preheat the oven to 350 degrees F. Season lamb with salt and pepper on all sides. Add the extra virgin olive oil to an oven safe dutch oven with a lid. Place a dutch oven with oil on medium high heat.  Sear all sides of the lamb until golden brown.  This will take 3-4 minutes. Once they are browned, remove them from the pot and set aside. Add onion, parsnips, carrots and garlic to the pot and brown.  Stirring occasionally.  This will take 10 minutes.   Deglaze the pan with the red wine and cook until reduced by half. Stir in tomato paste.  Cook together for 1-2 minutes. Add in beef stock, thyme and rosemary and mix well.  Add lamb shanks back to the pot, cover and ...

            8 ounces orzo pasta 2 tablespoons extra virgin olive oil 1/2 teaspoon kosher salt 1 teaspoon cinnamon 1 small butternut squash, peeled, diced into ½ inch cubes (about 2 cups) 4 ounces feta cheese, crumbled 2 cups dried cranberries 1/4 cup red onion, diced 1 cup pumpkin seeds  2 cups arugula Vinaigrette: 1/3 cup red wine vinegar            1 lemon, juiced  1 teaspoon honey 1/2 teaspoon salt  1/8 teaspoon black pepper  2/3 cup extra virgin olive oil  1/2 teaspoon cinnamon Cook the orzo according to the package. Let cool completely or run under cold water until cooled. Set aside. Add the butternut squash to a medium mixing bowl. Add in the 2 tablespoons extra virgin olive oil, salt, pepper and cinnamon and mix well. Place a medium sized saute pan on medium heat.  Add the seasoned butternut squash with the oil into the saute pan.  Saute for ...

  2 salmon filets (skin removed) 16 oz. brussels sprouts 2 tablespoons maple syrup 2 tablespoons dijon mustard 1 tablespoon soy sauce 3 teaspoon salt, divided 2 teaspoon pepper, divided Preheat the oven to 400 degrees F.  Line a baking sheet with foil.   In a small bowl, mix together the maple syrup, dijon mustard and soy sauce. Trim the ends off the brussels sprouts and cut in half or quarters depending on how large the sprouts are. Place the salmon filets and brussels sprouts on the baking sheet.  Brush the salmon generously with the maple dijon sauce.  Season each salmon filet  with a teaspoon of salt and ½ teaspoon of pepper.  Pour the remaining sauce over the brussels sprouts and season with the remaining teaspoon of salt and teaspoon of pepper.  Mix well.   Bake in the oven at 400 degrees for 10-12 minutes.  Increase temperature to broil and cook for another 6-8 minutes.  Serve.

24 wontons ½ cup pumpkin puree 1 package cream cheese, softened 1 teaspoon vanilla extract ½ cup sugar ½ teaspoon cinnamon ⅛ teaspoon salt 3 tablespoons vegetable oil ¼ cup powdered sugar Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a bowl or hand mixer, add cream cheese, vanilla and sugar and mix until completely smooth. Add pumpkin puree, cinnamon and salt and mix to combine. Arrange a workstation with a small bowl of water, your wonton wrappers, and pumpkin filling. Working one at a time, add about 1 tbsp of pumpkin filling to the centre of your wonton, then using your finger, wipe water across all sides of the wonton. Bring one corner up to the other in the centre, and press together to seal. Then bring up the other 2 corners, and run your finger along to seal all edges. Set aside and repeat for all wontons. Transfer wontons onto the lined baking sheet.  Brush with vegetable oil and bake until crispy.  This will take 10-12 minutes. ...

1 lb. Farfalle or any short pasta 1 teaspoon extra virgin olive oil ¾  lb. Sweet Italian Sausage either ground or links cut into small pieces 1/2 cup finely diced yellow onion ¼ teaspoon salt 1 cup canned Pumpkin Puree  8-10 Sprigs of fresh sage cut in a chiffonade or small strips 1 ½ cup chicken stock 3/4 cup half and half or whole milk 1/4 teaspoon pepper 1/2 cup grated Parmesan Cheese   Cook pasta according to directions.  Drain the pasta well. In a large saute pan, heat extra virgin olive oil over medium high heat and cook sausage, breaking it up with a wooden spoon, until it is browned.  This will take 5-6 minutes. Add the onions and the salt. Saute until the onions are tender.  This will take 2-3 minutes.  Add pumpkin puree, sage, chicken stock, and pepper.  Stir well to combine.  Allow the mixture to come to a slight bubble.   Once the pumpkin sauce starts to bubble, turn heat to medium and add cream. Stir well to combine....