TheVineyardMom

1/3 cup fresh lime juice 2 tablespoons extra virgin olive oil 1/8 teaspoon chili powder 1/4 cup chopped fresh cilantro 16 oz lump crab meat  1 Roma tomato, seeded and finely chopped 1/4 cup chopped red onion 1/4 cup chopped sweet yellow or orange bell pepper 1/4 teaspoon salt 1/4 teaspoon pepper 8 small soft tortillas 1 avocado peeled, pitted and thinly sliced Honey Cilantro Sour Cream Sauce: 1 cup sour cream 2 tablespoons honey 2 tablespoons chopped cilantro 1/4 teaspoon chipotle chili powder In a large bowl, whisk together lime juice, extra virgin olive oil, chili powder and cilantro.  Fold in cooked lump crab meat, tomatoes, onion and peppers. Season with salt and pepper. Make the honey cilantro sour cream by mixing together sour cream, honey, cilantro and chipotle powder. Set aside. Assemble tacos by arranging avocado slices on the tortilla shell and then add the crab mixture. Finish by drizzling the sauce over the top of the tacos.  Serve.  

  Marinade for shrimp: 1 lb. large shrimp, raw with tails on 1 garlic clove, minced 2 tablespoons extra virgin olive oil ½ teaspoon salt ¼ teaspoon pepper 1 tablespoon butter for cooking shrimp Creamy Garlic Sauce 2 cloves of garlic, minced 1 tablespoon butter ¼ cup Pruett Farms Wine Chardonnay ¼ cup veggie or chicken stock 1 cup heavy cream ½ cup grated parmesan cheese 2 tablespoons green onions, chopped 2 tablespoon parsley, chopped In a mixing bowl, place shrimp, garlic, oil, salt and pepper.  Mix to coat the shrimp and set in the refrigerator covered for 20 minutes (no longer). Melt 1 tablespoon butter in a skillet over medium high heat.  Add the shrimp to the skillet and cook for 1 minute on each side, then move the shrimp to a plate.  The shrimp are not fully cooked yet. To make the cream sauce, add the butter to the skillet on medium high heat.  Once the butter has melted add the garlic.  Saute for 1 minute.  Add the white wine.  Bring to a...

Serves 4 4 Salmon steaks, 5-8 ounces each 2 Tablespoons extra virgin olive oil 1 teaspoon each salt and pepper, divided between the salmon steaks. Heat a skillet on medium high heat with the extra virgin olive oil. Season both sides of the salmon with salt and pepper.  Cook the salmon on the first side for 5-7 minutes.  Flip the salmon and cook for another 5 -7 minutes.  The meat should be opaque and not pink. Place salmon onto 4 plates. California Salsa 1 cup cherry tomatoes, cut in half 1/2 jalapeno, diced 1 bunch fresh cilantro, chopped 1/4 cup chopped red onion 1 avocado peeled, pitted and diced 1 teaspoon extra virgin olive oil 3 tablespoons freshly squeezed lime juice Salt and pepper to taste. Add all the ingredients into a medium sized mixing bowl.  Gently mix together making sure the lime juice is well incorporated. Make the salsa and refrigerate it before cooking the salmon  Spoon over salmon.   Wine Pairing Suggestions: 2023 Deer Hill Vineyar...

Makes 10 skewers ½ medium sized watermelon 8 slices of prosciutto 20 mini mozzarella balls, drained 20 fresh basil leaves ⅛ teaspoon salt ⅛ teaspoon pepper 1 tablespoon Balsamic vinegar  10 skewers Slice watermelon in half. Take one of the halves and cut 2 large pieces that are 2 inches thick.  Using a melon baller or scoop, cut out 20 watermelon balls. Set aside. Slice each piece of prosciutto in half. Fold each half into a square To create the pattern on the skewer, start with a watermelon ball, then a prosciutto square, a mini mozzarella ball and finally a basil leaf.  Do this pattern twice on each skewer. Place all the skewers on a serving tray and sprinkle with salt and pepper.  Drizzle with balsamic vinegar over the top.  Serve chilled.   Wine Pairing Suggestions-  Occasio Winery Sparking Rosé and 2024 Murrieta’s Well Sauvignon Blanc

  8 oz. cream cheese 8 oz. sour cream 1 cup of chopped sweet dill pickles 1 tablespoon of  pickle juice 3 green onions, diced 2 tablespoons fresh dill, chopped ½ teaspoon garlic powder ¼ teaspoon each salt and pepper Combine cream cheese and sour cream and stir to combine.   Add chopped pickles, pickle juice, green onion, dill, garlic powder and salt and pepper to the cream mixture. Stir to combine. Place in an airtight container and refrigerate for 2 hours.    Serve with veggies, pita chips and crackers.

  2 tablespoons butter ½ yellow onion, diced ½  zucchini, diced ½  yellow squash, diced 1 cup heirloom cherry tomatoes, cut in half ¼ teaspoon salt ¼ teaspoon pepper 6 eggs ¾ cup half and half  1 cup shredded mozzarella cheese 2 tablespoons chopped chives for garnish Preheat the oven to 400 degrees F. Melt the butter in an oven safe skillet on medium high heat.  Add the onions and saute for 2-3 minutes. Add zucchini, squash and cherry tomatoes along with the salt and pepper.  Saute until the veggies are soft and most of the liquid has evaporated from the skillet.  This will take 5-7 minutes. In a medium size bowl, beat the eggs and cream together.  Add the egg mixture to the skillet with the veggies.  Stir to distribute the veggies throughout the egg mixture. Add the mozzarella to the top of the mixture and place in the oven for 8-10 minutes until the eggs are cooked and the top has started to brown.

1 ¾ cups white or whole wheat flour plus 1 teaspoon 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅓ cup extra virgin olive oil ½ cup maple syrup 2 room temperature eggs, slightly beaten 1 cup plain Greek yogurt 2 teaspoons vanilla extract ½ cup blueberries ½ cup apricots, diced Preheat the oven to 400 degrees F.  Either spray a 12 cup muffin tin with non-stick spray or use muffin liners. In a large mixing bowl, mix together 1 ¾ cup flour, baking powder, baking soda and salt.  Mix together with a whisk.   In a medium mixing bowl, combine the extra virgin olive oil and maple syrup and beat together.  Add the eggs and beat well to combine.  Add vanilla and yogurt, Mix well.   Pour wet ingredients into the dry ingredients and mix with a large spoon just until it's combined. In a small bowl, toss blueberries and apricots with remaining 1 teaspoon of flour.  Gently fold the fruit into the batter.  This will be a very thick ba...