TheVineyardMom

  Summer Veggies and Chicken 1 orange or red bell pepper cut into 1 inch chunks. 1 medium red onion cut into 1 inch chunks 2 cups zucchini cut into 1 inch chunks 1 cup broccoli florets 1 cup of fresh corn kernels 3 cloves of garlic minced ½ tsp salt 1 tsp red pepper flakes 2 tsp Italian seasoning ¼ lb boneless, skinless chicken breast cut into bite sized cubes ½ tsp smoked paprika 3 tbsp extra virgin olive oil Chopped basil for garnish Preheat oven to 450 degrees Chop all the veggies and put them in a large bowl. Add garlic, salt, red pepper and Italian seasoning to the bowl and toss to combine. Cut chicken breast into bite sized cubes.  Sprinkle the chicken with smoked paprika and some salt. Add the chicken to the bowl with the veggies and drizzle with the extra virgin olive oil over the top. Mix well to combine. Spread veggies and chicken onto a foil lined sheet pan in 1 layer and roast for 15-20 minutes or until veggies are slightly charred. Top with basil and serve over ca...

  Green bean, Corn and Carrot Salad ½ tsp salt 2 tbsp red wine vinegar 2 garlic cloves, grated 1 tbsp Dijon mustard ½ cup extra virgin olive oil ¼ cup chopped fresh chives 1 lb. green beans, trimmed 2 ½ cups fresh corn kernels 2 cups grated carrot In a mason jar, combine salt, vinegar, garlic and mustard.  Shake to combine. Add chives.  Shake before using. Bring a pot of salted water to a boil.  Add Green beans and cook for 2-3 minutes or until just tender.  Drain and cool,  Cut into bite sizes. In a large bowl, combine beans, corn and carrots.  Drizzle dressing over the top and season with more salt and pepper if needed.  Toss to combine.

  Crab Cakes: 1 large egg  2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon cayenne pepper or 1/2 tsp. hot sauce 1 cup jumbo crab meat 1/2 cup Panko bread crumbs 2 tablespoons fresh chopped parsley salt and pepper to taste Vegetable or Canola oil for frying.  Approximately 3-4 tablespoons Heat oil in a large saute pan or cast iron skillet.  Combine mayonnaise, egg, Dijon mustard, hot sauce or cayenne pepper and Worcestershire sauce in a bowl.  In a separate bowl, mix crab meat, panko bread crumbs and parsley.   Fold crab mixture into egg and mayo mixture.  Add salt and pepper.   I use an ice cream scoop to form the same size balls.  Slightly flatten them out with your hand. Cook the crab mixture over high heat in a large sauce pan with vegetable or canola oil until they are browned.  This will take 3-4 minutes. Flip cakes to brown the other side for another 3-4 minutes.  Place them on a paper towel to...

  12 ounces of bucatini 1/3 cup extra virgin olive oil + 2 tbsp 2 cups of cauliflower florets, cut into 1 inch pieces 2 cups of brussels sprouts, cut into quarters 1 12 ounce jar of roasted bell peppers, drained and thinly sliced ¼ tsp each of salt and pepper ½ large white onion, finely chopped 2 cloves of garlic, finely minced ½ tsp red pepper flakes 1 tsp chopped fresh rosemary 1 tsp chopped fresh thyme  ⅓ cup panko bread crumbs ⅓ cup Parmesan cheese Cook pasta according to package directions.  Reserving ½ cup of cooking water before draining. In a large skillet on medium high heat, add ¼ cup extra virgin olive oil.  Add the cauliflower and brussels sprouts and season with salt and pepper.  Cook for 5-7 minutes until the veggies start to char and crisp.  Add a 2 more tbsp of extra virgin olive oil and add roasted red bell peppers, onion, garlic, red pepper flakes, rosemary and thyme. Stir to incorporate and cover.  Turn heat to low until veggies are ...

  Artichoke, Chickpea and Salami Pasta  1 lb. fusilli pasta or any short pasta ⅓ extra virgin olive oil ⅓ cup champagne or red wine vinegar 3 tbsp fresh chopped basil 1 tbsp chopped shallots 2 tbsp freshly squeezed lemon juice ¼ tsp each salt and pepper 1 15 ounce can of chickpeas, rinsed and drained 1 14 ounce can of artichoke hearts, drained and chopped ⅓ cup cubed salami ⅓ cup diced fresh mozzarella ⅓ cup chopped kalamata olives 5 ounces of arugula Cook pasta according to package directions.  Drain pasta well and transfer to a large mixing bowl. In a mason jar combine extra virgin olive oil, vinegar, basil, shallots, lemon juice, salt and pepper.  Place the lid on and shake until combined. Add chickpeas, artichoke hearts, salami, mozzarella, kalamata olives and fresh arugula to the pasta.  Toss to combine. Add vinaigrette and mix until well coated. Serve.

  Ahi Tuna Tostada  12 ounces of ahi tuna 1 tbsp sesame oil ¼  cup soy sauce ⅓ cup green onion, chopped ⅓ cup red onion, finely sliced ¼ cup finely diced English cucumber  1 tsp freshly grated ginger 6 tostada shell 2 avocados, peeled, pitted and thinly sliced ¼ cup chopped fresh cilantro or parsley Sesame seeds for garnish Dice ahi tuna into 1 inch cubes. Add cubes to a bowl along with sesame oil, soy sauce, green and red onion, cucumber and grated ginger. Toss to fully coat the tuna. Cover bowl and refrigerate for 30 minutes to marinate. Place a tostada on a plate and spoon ahi over the middle of the tostada.   Top with slices of avocado and sprinkle with cilantro or parsley.  Garnish top with sesame seeds.

  1 lb. short pasta 1 tsp salt 2 cups broccoli florets 1 tbsp extra virgin olive oil 1 small yellow squash,k cut into thin half moons 1 small zucchini, cut into thin half moons 1 red bell pepper, thinly sliced 3/4 cup store bought or homemade pesto 1 tsp pepper  Optional: 1 lb. cooked, peeled shrimp OR 14 ounces smoked Kielbasa sliced Parmesan cheese for topping Bring a large pot of salted water to a boil.  Cook pasta according to package directions.  In the last 3 minutes of the pasta cooking, add the broccoli florets to the pasta and water. When the 3 minutes are up, reserve ½ cup of cooking water and drain the rest in a colander. Meanwhile, heat extra virgin olive oil in a large skillet over medium high heat.  If you are adding kielbasa slices, add them with the squash, zucchini and red bell pepper to the skillet.  Cook together for 5-7 minutes or until the veggies and kielbasa start to brown. If adding shrimp, add squash, zucchini and red bell pepper to...