This dressing is awesome on sandwiches or on a crisp lettuce salad.

A Minced Garlic Clove
Two Cups Of Mayonnaise
1/3 Cup Of Tomato Ketchup
A Chopped Hard Cooked Egg
A Tablespoon Of Finely Chopped Kalamata Olives
A Tablespoon Of Finely Chopped Red Onion
A Tablespoon Of Finely Chopped Green Bell Pepper
A Tablespoon Of Finely Chopped Red Bell Pepper
A Tablespoon Of Finely Chopped Fresh Italian Parsley
A Tablespoon Of Finely Chopped Scallion
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper

Combine all of the ingredients in a bowl. Mix well. Taste and add more sea salt and/or ground black pepper, if desired.

Refrigerate for at least two hours before serving.

This versatile sauce is great on roasted meats and/or potatoes. The flavor is similar to a horseradish sour cream sauce.

Two Cups Of 2% Greek Yogurt
1/4 Cup Of Dijon Mustard
The Juice Of A Half Lemon
A Minced Garlic Clove
1/2 Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper

Combine all of the ingredients in a mixing bowl. Whisk until smooth. Refrigerate at least one hour before serving.

Any combination of fresh herbs can be utilized for this recipe. In this case, I used tarragon, Italian parsley and garlic. This butter is great as a spread for bread, as a dip for radishes, or as a topping for grilled fish or beef.

A Four Ounce Stick Of Unsalted Butter That Has Been Softened At Room Temperature
A Minced Garlic Clove
Two Teaspoons Of Finely Chopped Fresh Tarragon
Two Teaspoons Of Finely Chopped Fresh Italian Parsley
1/4 Teaspoon Of Sea Salt
A Pinch Of Ground Black Pepper

Combine all of the ingredients in a bowl. Mix well. Taste and add more sea salt and/or black pepper, as needed.

Roll up the butter in a piece of plastic wrap. Freeze until you are ready to use it. Note: it is easier to slice when the butter is frozen.

This pesto is great on spaghetti or any cooked vegetable.

Twenty-Four Large Fresh Basil Leaves (Without Stems)
Twelve Fresh Italian Parsley Leaves (Without Stems)
A Tablespoon Of Grated Parmesan Cheese
A Tablespoon Of Unsalted Peanuts
A Minced Garlic Clove
¼ Cup Of Extra Virgin Olive Oil
¼ Teaspoon Of Sea Salt
A Pinch Of Ground Black Pepper

Combine all of the ingredients in a food processor. Pulse until a smooth paste is formed. If the mixture appears too thick, add some more olive oil and pulse again to achieve the desired consistency. Taste and add more sea salt and/or black pepper, if desired.

You can store this dressing in a cruet in the refrigerator for up to three weeks.

A Minced Garlic Clove
Two Teaspoons Of Finely Diced Red Onion
A Teaspoon Of Dried Oregano
½ Teaspoon Of Sea Salt
A Pinch Of Crushed Red Pepper Flakes
A Pinch Of Ground Black Pepper
The Juice Of ½ Lemon
A Tablespoon Of Red Wine Vinegar
2/3 Cup Of Extra Virgin Olive Oil
A Tablespoon Of Finley Chopped Fresh Basil
A Tablespoon Of Finely Chopped Fresh Italian Parsley

Combine the garlic, the red onion, the oregano, the sea salt, the crushed red pepper flakes, and the black pepper in a mixing bowl. Mash these ingredients with a fork to form a paste. Add the lemon juice and the red wine vinegar. Whisk well. While continuing to whisk, slowly drizzle in the olive oil. Whisk until well blended and thickened slightly. Add the basil and the parsley. Whisk again. Taste and add more sea salt and/or pepper, to taste.

Put the dressing in a salad cruet. You can use on salads or as a marinade for meats and seafood.

You can store this dressing in a cruet in the refrigerator for up to three weeks. You can use this dressing to make a Greek salad by coating lettuce, black olives, tomatoes, cucumbers and roasted red pepper slices with it and crumbling feta cheese over the top.

2/3 Cup Of Extra Virgin Olive Oil
1/3 Cup Of Red Wine Vinegar
A Teaspoon Of Sea Salt
½ Teaspoon Of Crushed Red Pepper Flakes
A Pinch Of Ground Black Pepper
A Teaspoon Of Dried Oregano
A Minced Garlic Clove

Combine all of the ingredients in a mixing bowl. Whisk until well blended and thickened slightly. Taste and add more sea salt and/or pepper, if desired.

A coffee grinder is recommended for this recipe. This spice rub is fabulous on chicken or shrimp.

Two Teaspoons Of Sea Salt (Black Sea Salt Is Recommended)
Two Tablespoons Of Hungarian Paprika
A Teaspoon Of Fennel Seeds
A Teaspoon Of Garlic Powder
A Teaspoon Of Onion Powder
½ Teaspoon Of Dried Oregano
½ Teaspoon Of Crushed Red Pepper Flakes
¼ Teaspoon Of Black Peppercorns

Combine all of the ingredients in a coffee grinder. Grind until the fennel seeds, the crushed red pepper flakes, and the black peppercorns are a fine powder and well blended with the other spices.

For best results, store this dressing after you make it in a salad cruet overnight before serving.

A Cup Of Low Fat Buttermilk
½ Cup Of 2% Fat Greek Yogurt
The Juice Of ½ Lemon
A Teaspoon Of Paprika
A Teaspoon Of Mustard Powder
A Tablespoon Of Finely Chopped Fresh Italian Parsley
Two Tablespoons Of Finely Chopped Scallion
½  Teaspoon Of Sea Salt
¼ Teaspoon Of Fresh Ground Black Pepper

Combine all of the ingredients in a mixing bowl. Whisk until well blended. Taste and add more sea salt and/or black pepper, if desired.

This dressing is great on a green salad or as a dip for raw vegetables such as cauliflower, celery, carrots, and/or radishes.

Serve this spicy sauce with penne or rigatoni pasta.

Two Tablespoons Of Olive Oil
Crushed Red Pepper Flakes, To Taste
A Teaspoon Of Sea Salt
A Finely Chopped Serrano Pepper
¼ Cup Of Finely Chopped Spanish Onion
Three Minced Garlic Cloves
1 ½ Pounds Of Hot Turkey Sausage Removed From The Casing
Four Cups Of Chopped Kale (Cleaned And With Stems Removed)
Four Cups Of Your Favorite Marinara Sauce (Or You Can Make My Recipe Published On 10/2/10)

Heat the oil in a large pot over medium heat for two minutes. Add the turkey sausage and cook until the fat begins to render (about 8 minutes). Turn the heat up to medium high and cook until most of the liquid from the sausage has evaporated and the meat begins to turn golden brown (about 5 minutes). Add the sea salt, the serrano pepper, the onion, and the garlic. Cook while stirring for two minutes. Add the marinara sauce and the kale. Stir well. Bring the mixture to a boil and then reduce the heat to low. Simmer partially covered for at least one hour. Taste and add more sea salt and/or crushed red pepper flakes, as needed.

Mix with the cooked pasta over medium heat until the pasta is well coated with the sauce. Serve with grated cheese.

This recipe was conceived purely by accident. I was looking to make tarragon vinaigrette. However, my grocery store did not have fresh tarragon that day. I decided to substitute fresh dill for the tarragon. This dressing is the result of that change. It worked well with a nicoise salad that I had made containing baby potatoes, fresh green beans, and Boston lettuce. The dressing nicely complimented the buttery flavor of the lettuce.

¾ Cup Of Olive Oil
¼ Cup Of Dijon Mustard
A Minced Garlic Clove
Two Teaspoons Of Finely Chopped Shallot
A Teaspoon Of Lemon Zest
The Juice of ½ Lemon
Two Teaspoons Of Anchovy Paste
¼ Cup Of Finely Chopped Fresh Dill
½ Teaspoon Of Sea Salt
A Pinch Of Black Pepper

Combine all of the ingredients except the olive oil in a food processor. Pulse until smooth. Next, slowly drizzle in the olive oil while pulsing until the mixture thickens to an almost mayonnaise-like consistency. Taste and add more sea salt and/or black pepper, as needed. Refrigerate the dressing until you are ready to use it.