the dinnervine

10/13/2016

How do you do Fall? We decided to kick ours off with some Beef Stew Ragu—cheers to the change in season!

09/01/2016

Summer is coming to an inevitable close, but we’re still celebrating with this favorite End-Of-Summer-Salad. Get your tomatoes & get ready!

We use:

Fresh Heirloom Tomatoes (variety), cut
English cucumber, sliced & quartered
Grilled white corn (optional), cut off cob
Fresh Buffalo mozzarella (or Burrata).
1/4 fresh avocado, cubed
Chopped chives
Chopped basil leaves (fresh)
Dash of sea salt
Dash of coarsely ground black pepper
Sourdough baguette, sliced.
1/2 cut garlic clove (for bread)

Easy Homemade Balsamic Dressing:
EVOO, balsamic, S&P, lemon zest, minced garlic clove, 1 crushed basil leaf.

To Do:

Rub slices of baguette with peeled/halved garlic clove, and brush lightly with EVOO—grill until lightly toasted.
Grill corn & cut kernels from cob.
Assemble salad layered with ingredients (tomatoes, cucumber, corn, avo, chives, basil) & top with vinaigrette dressing & creamy mozzarella cheese, to taste.
Serve with grilled bread slices.
Enjoy the last dog-days!

08/09/2016

It's never too early for apple pie season, right?We didn't think so either, thanks to these sweet gifts from our tree! Now we just need vanilla ice cream....

07/04/2016

Happy 4th of July! We hope you're enjoying a wonderful holiday weekend. It's the perfect day to be patriotic—even in the kitchen!
http://www.dinnervine.com/2012/07/red-white-blue-potato-salad-and-dipped-strawberries/

06/02/2016

Dinner is our favorite meal of the day! Tonight our pork tenderloin is getting a savory-sweet, Bourbon & Aprioct glaze. Then we're putting it all together with cheddar-chive buttermilk biscuits & southern coleslaw, http://www.dinnervine.com/2015/07/bourbon-apricot-pork-loin-coleslaw/ Is it time to eat yet?!

05/19/2016

Do you have favorite ingredients you like to cook with? We do, and we are in love with this butter!

05/17/2016

We’re sure missing this spring risotto lately. Maybe it’s time for a new version with fresh lemon, topped with seared halibut. What’s your favorite way to make risotto? A new recipe is coming soon! http://www.dinnervine.com/2014/04/risotto-with-pea-pesto-and-carrot/

That’s how our dinner and spring go together, and tonight quite literally! With Easter celebrations just behind us, do you now have 4+ pounds of leftover ham in your possession? How about a savory starch that will go perfectly alongside? If you’re not stuck with a mountain of baked ham, not to…

05/15/2016

A May gray day is perfect for a batch of chicken tortilla soup & cornbread! (especially if it's made in a 75 year-old, cast iron skillet). Happy Sunday.

05/14/2016

Jim Gaffigan, we were thinking the exact same thing!
https://www.facebook.com/JimGaffigan/posts/10154201496959661