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.

Pomegranate Vinaigrette

1/4 cup extra virgin olive oil
3 tablespoon pomegranate vinegar
1 teaspoon grated lemon peel
1 teaspoon fresh black pepper
pinch of nutmeg and salt
*Garnish salad with pomegranate seeds

Mix all ingredients and serve or refrigerate

FYI: There is no doubt that the pomegranate fruit is a super food due to is large amount of beneficial ingredients. High in vitamin C, the pomegranate contains other vitamins such as vitamin B5, vitamin A, and vitamin E. In addition it is chock full of minerals such as calcium, potassium, and iron which add to its many health benefits. The seeds within the pomegranate are also a great source of fiber. With three times as many antioxidant properties as some other antioxidant rich foods, the pomegranate has many polyphenols such as tannins, flavonoids, anthocyanins, catechins, and ellagic acid. These phytochemicals enhance the pomegranate fruits ability to minimize the effects of aging, tissue damage and disease. This softball shaped fruit packs a punch with its low calories and high nutritional value.

Blueberry Vinaigrette

1/4 cup pomegranate vinegar
1/4 cup extra virgin olive oil
1/2 cup fresh blueberries and handful for topping
In an mixing bowl add balsamic and olive oil. Smash blueberries and mix well into dressing. Refrigerate and serve. Garnish salad with blueberries
FYI; Blueberries are a good source of vitamin C, vitamin K and fiber. The color of blueberries, from deep blue to purple, is caused by a group of flavonoids called anthocyanins, which have remarkable antioxidant power.
Laboratory tests suggest that anthocyanins may help to prevent degenerative diseases, including cancer, heart disease, stroke and memory loss.
Blueberry anthocyanins may protect humans and animals from the effects of a condition known as oxidative stress, which underlies the common disorders associated with aging. Oxidative stress increases with high fat meals and with exposure to environmental toxins.

Strawberry Vinaigrette


1 cup chopped strawberries
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon sugar
1 teaspoon mint or basil or 1 tablespoon if fresh
salt and fresh black pepper

Blend all ingredients and refrigerate for at least 15 minutes. Toss with your favorite salad or on top of any meat

FYI; Strawberries are one of the healthiest fruits to include in your diet. Strawberries are full of antioxidants and other essential nutrients that can flavorfully help you reduce your risk of cancer, heart disease, inflammatory diseases, and birth defects as well as mouthwateringly manage your weight. Here are the bountiful health benefits of strawberries.