Watermelon and Tomato Salad with Feta
Makes 6-8 servings

For the Vinaigrette:
2 Tbsp. White Balsamic Vinegar
1 tsp. Miscuglio Dried Herb Blend, crushed in a pestle and mortar
1/3 cup Sicilian Lemon Olive Oil
½ tsp. Mediterranean Sea Salt

For the Salad:
4 cups diced Watermelon, seeded
2 large Beefsteak Tomatoes, each cut into 8 wedges
1 small English Cucumber, peeled and cut into ¼ inch diagonal slices
1 cup crumbled Feta Cheese, a good quality or queso blanco
1 cup Pitted Olives
2 Tbs. fresh Dill

For the vinaigrette: Put the vinegar and Miscuglio in a bowl and whisk in the olive oil. Season with salt to taste.

To assemble the salad: Put the watermelon, tomatoes, cucumber, feta, olives and dill in a large bowl. Drizzle with the vinaigrette and toss gently. Divide the salad among individual serving plates and enjoy.

Jerk Pork Tenderloin

1 cup Blood Orange Olive Oil
¼ cup fresh Orange Juice
1 bunch Parsley Leaves
2 medium Shallots, coarsely chopped
1 2-inch piece of Ginger, peeled and coarsely chopped
3 Tbsp. White Balsamic Vinegar
1 Tbsp. Brown Sugar
2 Tbsp NoMu Moroccan Rub
1 tsp. Grey Sea Salt
2 Pork Tenderloins

1. Create the marinade: Put all of the ingredients, except the pork, in a blender and puree until smooth.

2. Marinate the pork: Place the tenderloin in a large zip loc bag and pour in half of the marinade; seal and refrigerate for at least 8 hours. Can be marinated for up to 24 hours for an even a tastier treat.

3. Grill the pork: Heat outside or inside grill. Remove the left over marinade from the refrigerator and allow to sit at room temperature. Remove the tenderloin from the bag and brush with the remaining marinade. Sprinkle with salt, oil the rack, and grill the tenderloins, turning them as needed, for about 18-20 minutes. Remove from grill and allow to cool off a bit so the juices can redistribute.

4. Cut and serve: Cut the tenderloin into ½ inch diagonal slices. Divide among plates serving plates and enjoy with the remaining marinade.

Kiwi-Orange Salsa

6 Kiwis, not over ripe
8 Oranges or Tangelos
Claudia’s salsa
Tahitian Olive Oil
Cut the kiwi into cubes. Peel and pit the orange and cut into cubes. Place the fruit in a bowl and spoon in Claudia’s Salsa to your desired liking. Mix to combine. Add a hint of Tahitian Olive Oil as a drizzle on top and enjoy as a garnish for the pork tenderloin.

Dulce de Leche

1 14- ounce can sweetened condensed milk
1 12-ounce can evaporated milk
1 Tbsp. NoMu Sweet Rub

In a medium sauce pan, combine the two milks and the sweet rub. Bring to a simmer over medium heat. Stir with a wooden spoon until it becomes soft, like caramelo. Remove from the heat and serve warm with queso blanco (white cheese).

South Beach Cocktail
Serves 1
This aromatic cocktail is great for parties and easy to make in large quantities using a blender or food processor. Using the lime fruit ensures the drink is peppered with tiny green specks.

1 ½ ounces Rum
2 ounces Pineapple Juice
Juice of 1/2 lime fruit
1 tsp. Sugar
4 ounces Ginger ale
1 Lime Slice

Quarter the half lime fruit and put in the blender with the pineapple juice, rum and sugar. Blend until smooth. Put 2 to 3 ice cubes in a large goblet and pour in the blended mixture. Top up with ginger ale and garnish with a slice of lime.

TASTE OF ARGENTINA

Grilled steaks with two chimichurris
Makes 4 servings
2 lbs. of flank steak
1 tsp. Kosher salt
½ teaspoon of ground pepper
Two chimichurri sauces

* Preheat a gas grill or a ridge pan to medium high heat.
* Season steaks with salt and pepper.
* Grill for 4 minutes on each side for medium-rare; 5 ½- 6 minutes for medim.
* Let rest 10 minutes before slicing thinly.
* Serve with Chimichurri sauces

Traditional Chimichurri
1 cup finely chopped fresh flat leaf parslelly
2 Tbsp. fresh oregano
2 Tbsp. minced garlic
1-2 tsp. red pepper flakes
3 Tbsp. red wine vinegar from Olivelle
½ cup Spanish or Greek Oil from Olivelle
½ tsp. Kosher salt
½ tsp. freshly ground black pepper

Put parsley, oregano, garlic, red pepper flakes, and vinegar into a blender or food processor and process until it becomes a coarse paste. Use a rubber spatula to scrape the mixture into a bowl. Add olive oil, salt and pepper. Let sit for an hour at least before serving.

Chimichurri Rojo
1 medium Spanish onion, minced
1 tsp. saffron threads
½ cup sun-dried tomato olive oil from Olivelle
3 Tbsp. balsamic vinegar from Olivelle
½ cup coarsely chopped flat leaf parsley

1 Tbsp. sweet paprika    ( Bri, I’m sure you have some sort of rub or mix to add here)
1 garlic clove minced
Pinch of cayenne
¾ teaspoon kosher salt
½ teaspoon freshly ground pepper

• Put onion and saffron threads in a small saucepan with ½ cup of water. Heat over medium heat until the saffron paints the water in red, about 4 minutes. Pour mixture into a bowl and let cool.
• Add remaining ingredients to the saffron mixture, and stir to combine.
  

Shredded Carrot Salad
Serves 4
4-6 carrots
1/8 teaspoon kosher salt
1/8 teaspoon lemon and pepper mix
Grated lemon of 1 lemon
Juice of 1 lemon
Balsamic Vanilla glaze from Olivelle
4 Tbs. Tahitian lime olive oil from Olivelle
2 Tbs. White balsamic vinegar

• Shred carrots and place in a large bowl
• Combine all ingredients in a smaller bowl and mix into carrots
• If needed, season with additional salt and pepper. Top with Balsamic glaze
• Grate lemon zest on top

Potato Salad a lo Nuevo Latino
Serves 4
1 LB. store purchase potato salad
½ a head of Romaine lettuce
¼ cup of Claudia’s Salsa
¼ cup of white raisins
1 pint cherry or olive tomatoes, cut in half

• Place potato salad in a large bowl.
• Slice the lettuce very thin and add to bowl.
• Add Claudia’s salsa and raisins.
• Blend all ingredients.
• Arrange tomato slices around salad. Sprinkle with salt.

Ceviche de camaron- Shrimp Ceviche
Serves 5
1 lb. shrimp, peeled, deveined and cut into small bite size pieces
1 6-ounce roasted red bell peppers
Sweet Mustard from Olivelle
1/3 cup of fresh lime juice
2 tablespoons of Spanish Sherry vinegar
1 tbs. sugar
1 ¼ teaspoon of salt
1 tbs. chopped cilantro
Tabasco to taste
½ Head of Romaine lettuce, shredded

• Bring a large pot of water to boil. Set a bowl of ice water within reach. Put the shrimps in a metal strainer and slowly lower it into the boiling water for 15 seconds. Remove and allow to drain well. Cover and refrigerate.
• In a food processor or blender combine remaining ingredients and ingredients but the cilantro and Tabasco. Blend until smooth.
• Bring the shrimp out of the refrigerator; add sauce and lettuce and blend with a wooden spoon.
• In a serving place or bowl, arrange. Sprinkle with chopped cilantro.
• Add Tabasco sauce for a spicy kick.
• Enjoy with crackers or thinly sliced and toasted French bread.

Sangria de vino blanco a lo Buenos Aires
Ingredients:

• 1 Bottle Torrentes from Argentina or your favorite Chardonnay
• 1 Lemon cut into wedges
• 1 Orange cut into wedges
• 1 Lime cut into wedges
• 1 Peach, pitted and cut into wedges
• 1 Cup sliced strawberries
• 1 small bottle of Contreau or Triple sec
• 2 Cups ginger ale

Preparation:
Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sliced peaches. Chill overnight. Add ginger ale, Contreau and ice just before serving.
If you'd like to serve right away, use chilled white wine and serve over lots of ice.