¼ cup gourmet aged balsamic vinegar

¾ cup gourmet Tuscan herb extra virgin olive oil

2 tablespoons finely minced shallots

1 tablespoon chives, finely minced

2 teaspoons mayonnaise

2 teaspoons Dijon mustard

½ teaspoon gourmet Hawaiian red clay sea salt

1/8 teaspoon freshly ground gourmet pepper

Ingredients

2 tablespoons olive oil

1 very large onion, halved through root end, cut lengthwise into 1/3-inch-thick slices (about 4 cups)

12 ounces medium parsnips (about 4), peeled, cut on slight diagonal into 1/4-inch-thick slices

4 garlic cloves, minced

8 ounces ground lamb

1 1/4 teaspoons ground cinnamon

2 14 1/2-ounce cans diced tomatoes in juice

12 ounces penne

1/2 cup chopped fresh parsley

Crumbled feta cheese

Preparation

Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and sauté until no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.

Nutritional Information

One serving contains the following: (Analysis includes 1 tablespoon of feta cheese per serving.)
Calories (kcal) 459.0
%Calories from Fat 24.9
Fat (g) 12.7
Saturated Fat (g) 4.2
Cholesterol (mg) 33.1
Carbohydrates (g) 69.7
Dietary Fiber (g) 6.9
Total Sugars (g) 13.3
Net Carbs (g) 62.9
Protein (g) 18.9

3 cups sundried tomatoes (not in oil)

1 cup garlic extra virgin olive oil

Minced fresh herbs such as oregano and parsley

¼ cup traditional balsamic vinegar

Sea salt and fresh ground pepper to taste

Preparation

Put all ingredients into the bowl of a food processor.

Pulse until the mixture has the consistency of pesto.

Lightly toss with one pound of cooked pasta or serve with crackers as a spread.

Ingredients:

• 1 Tbsp. Worcestershire sauce
• 1 ½ lb. top round steak
• 1 tsp. freshly ground pepper
• 1 (16 oz) pkg. romaine lettuce hearts, coarsely chopped
• 1 ripened avocado, cubed
• 1 (8 oz) pkg. cherry tomatoes; halved or grape tomatoes
• ½ (4 oz) pkg. crumbled bleu cheese
• 1 (8 oz) bottle vinaigrette salad dressing

Directions:

• Drizzle Worcestershire sauce over steak; sprinkle with pepper. Place in a large resealable plastic bag and seal. Chill 2 hours.
• Grill, covered with grill lid, over medium-heat 10-12 minutes on each side or to desired degree of doneness. Let stand 5 minutes before slicing. Cut steak into ¼” thick slices
• Arrange lettuce, avocado, and tomatoes on a platter. Arrange steak slices over the vegetables. Serve salad topped with cheese and drizzled with vinaigrette.

1 small shallot, finely chopped

1/4 cup sherry vinegar or balsamic vinegar

2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh dill

1/2 cup olive oil

Preparation

Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl.

Slowly whisk in the oil until emulsified.

2 jars roasted red peppers drained

¼ cup Tuscan herb extra virgin olive oil

8 oz crumbled feta cheese

½ teaspoon fresh thyme leaves

Sea salt and fresh ground pepper to taste

2 whole garlic cloves

Preparation

Put all of the ingredients into the bowl of a food processor and pulse until smooth.

Serve as a spread for crackers, over pasta or with bread.

4 oz raspberries

¼ cup sugar

¼ cup cider vinegar

¾ cup lemon oil

Preparation

In a saucepan, heat the raspberries with the sugar and cook until sugar is dissolved.

Transfer to a blender and blend raspberries with vinegar.

While blender is running, slowly add lemon oil.

¾ pound pitted black olives

2 tablespoons capers, drained and rinsed

2 garlic cloves, minced

1 anchovy fillet (optional)

1 teaspoon Dijon mustard

5 sprigs fresh thyme leaves, finely chopped

3 tablespoons chopped parsley

¼ teaspoon crushed red pepper

2 tablespoons white oregano balsamic

½ cup Tuscan herb extra virgin olive oil

Preparation

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed.

Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken or tossed with cooked pasta and fresh herbs.

1 tablespoon finely minced shallot

1 tablespoon Dijon mustard

1/3 cup honey ginger white balsamic

2/3 cup extra virgin olive oil

Salt and pepper to taste

Preparation

Add the vinegar, salt, pepper, mustard and shallot to blender.

Pulse a few times to mix.

Slowly pour in the olive oil while the blender is running to emulsify the mixture.

½ teaspoon (to taste) white jalapeno balsamic vinegar

½ cup Persian Lime extra virgin olive oil

1/2 teaspoons (to taste) Key West citrus blend seasoning

1/4 teaspoon zest from a Key West lime for garnish

Crusty bread (preferably olive bread)

Preparation

Pour the Persian lime extra virgin olive oil on a plate or a shallow flat bottom dish.

Add the white jalapeno balsamic vinegar throughout the oil.  Sprinkle the tablespoon of seasoning.  Stir with a piece of the bread to incorporate the ingredients and finish with a sprinkling of the fresh lime zest.

Cut the bread into bite size pieces and serve.

* This mixture can also be enjoyed as a white meat or fish marinade, salad dressing or simply brushed on corn on the cob or roasted vegetables.