Basil-Oregano Vinaigrette

1 garlic clove
1/4 cup white balsamic vinegar
1/2 cup olive oil
1/2 cup fresh basil
1/2 cup fresh oregano
1 teaspoon of herbes de provence
1 tablespoon honey
salt and pepper

Mix all ingredients in a grinder. Pour into a dressing cup and reserve in the refrigerator for at least 15 minutes. Mix it before serving.


Summer in Capri. What a wonderful experience.

5 lemons or limes
2 teaspoon lemon or lime zest
1 orange
1 teaspoon orange zest
1 cup olive oil
1/2 cup rice wine vinegar
2 garlic cloves
2 teaspoon fresh oregano leaves
1 teaspoon rosemary or thyme
1 teaspoon fresh ground pepper
2 teaspoons salt

In a blender mix the juice of lemons, oranges and olive oil. Add rest of ingredients and refrigerate for at 15 minutes minimum. Serve over salad
Serves 4-6

1 limones
Positano lemons



5 slices of bacon
2 garlic cloves
1/2 cup olive oil
4 tablespoon balsamic vinegar
1 teaspoon oregano
salt and pepper to taste

In a pan cook bacon until crispy, stirring occasionally. Remove bacon and crumble. In the bacon fat cook garlic and oregano. Cook for 2 minutes, stirring until begin to turn gold. Remove from pan and add rest of ingredients and bacon pieces. Serve over salad
Serves 4-6



2 cups sunflower oil
1 cup sugar
1 tablespoon dried mustard
1 cup white wine vinegar
1/4 cup grated white onion
3 tablespoon poppy seeds
salt to taste

In a blender mix all ingredients until thick. Refrigerate for 15 minutes minimum. Serve over salad
Serves 4-6



1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup red wine vinegar
1 tablespoon peanut butter (room temperature)
1 tablespoon ketchup
2 tablespoon dry sherry
2 teaspoons fresh ginger
4 tablespoon chopped cilantro

In a bowl mix all ingredients very well. Keep at room temperature. Serve over salad
Serves 4-6


2 cups greek nonfat yogurt
2 medium cucumber cut into very small pieces
3 crushed garlic cloves
1/4 cup chopped fresh mint
1 tablespoon olive oil
1 teaspoon lime juice
salt and pepper
Place cucumber pieces in paper paper towels, wrap and squeeze to dry some of the juice. Mix all the ingredients and refrigerate until serving. Serve with pita slices or as a dipping sauce for grilled chicken or meat skewers

*Variation; add 1/4 cup feta cheese

Basil Pesto

pesto 1
3/4 cup olive oil
3 cups fresh basil
1/2 cup pine nuts
3 garlic cloves or 4 if you love garlic
the juice of one lemon
sea salt and freshly ground black pepper to taste
2/3 cups grated pecorino cheese

Combine all ingredients but cheese in a food processor and pulse until creamy. Transfer to bowl and mix in the cheese. Use immediately or refrigerate until ready to use.

Pesto is great on top of any fish, chicken or just plain pasta
pesto 2

FYI: The unique array of active constituents called flavonoids found in basil provide protection at the cellular level. Orientin and vicenin are two water-soluble flavonoids that have been of particular interest in basil, and in studies on human white blood cells; these components of basil protect cell structures as well as chromosomes from radiation and oxygen-based damage.