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1. Grilled chicken marinated
in vinegar mustard sauce
Yields; 1 Cup

1/2 cup Basil, Garlic, Burgundy Mustard
1/2 cup Garlic Red Wine Vinegar
1/2 cup Roasted Garlic Olive Oil
4-6 cloves garlic
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 teaspoon fresh marjoram
1 teaspoon fresh basil
1 teaspoon fresh sage
1 teaspoon fresh savory
1 teaspoon fresh fennel
1 teaspoon fresh lavender
3 pounds chicken breasts

Combine all ingredients except chicken
in blender until smooth. Place chicken
in shallow pan, pour marinade over and
refrigerate covered 4 hours or overnight.
Drain and grill over medium-high heat
until done through basting as needed
with remaining marinade.

1 lb. Bow tie pasta, cooked, drained, chilled
6 oz. Klamata olives, quartered. Or
substitute artichoke hearts
8 oz. Oven roasted red bell peppers, peeled,
seeded, diced
4 oz. Red onion, finely diced
1/2 cup Hot Pepper Extra-Virgin Olive Oil
2 oz. Chili de Arbol White Wine Vinegar
2 teaspoons freshly cracked black pepper
1 oz. Parsley, finely chopped
1 teaspoon red pepper flakes
Kosher salt to taste.

Put pasta in large bowl, add olives, red onion,
red pepper and toss gently. In separate bowl,
combine oil and vinegar, add black pepper,
parsley, pepper flakes and salt, whisk
vigorously. Toss dressing gently with
pasta mixture. Cover and refrigerate at
least two hours. Taste and adjust salt
and pepper if needed.

3. Ginger Lime Chicken
Serves: 4

     4 whole boneless, skinless chicken
    breasts about 1 1/2 # cut into 1 inch chunks
   2 tablespoons Ginger Rice Vinegar
   2 tablespoons Pineapple Mint Vinegar
   1/4 cup lime juice
   2 tablespoons Lemon Thyme Olive Oil
   2 tablespoons soy sauce
   2 tablespoons honey
   2 tablespoons freshly grated ginger
   2 tablespoons minced garlic
   1 teaspoon red pepper flakes
   1 teaspoon freshly ground black pepper
   2 tablespoons minced cilantro
   2 teaspoons cornstarch

   Place chicken  pieces in shallow baking dish.          Combine vinegars, lime juice, oil, soy sauce,
   honey, ginger, garlic, red and black pepper. 
Pour  over chicken and refrigerate
overnight covered.    Thread an equal amount of chicken pieces on metal skewers.  Cook thoroughly over
medium  coals 10 to 20 minutes.  While chicken
cooks stir in cilantro and cornstarch into
reserved   marinade and cook until thickened. 
When  chicken is done, place on serving
dish and pour marinade over and serve.

4. Tomato, olive & feta salad
Serves: 4

This salad definitely has Greek roots!!
1 pound ripe tomatoes, cored, cut into 1/2 inch slices
1 small red onion, peeled, cut into 1/2 inch
slices, separated into rings
1/4 cup Kalamata olives, pitted, coarsely chopped
1 cup feta cheese, crumbled
1/4 cup Lemon Thyme Rice Vinegar
2 tablespoons minced shallots
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1/2 cup Lemon Thyme Extra-Virgin Olive Oil

Arrange tomatoes on plates, layer onions
on top, then spread olives on top, and finally
top with feta cheese. In mixing bowl combine
vinegar, shallots, thyme, oregano, salt,
pepper and oil. Whisk until blended
and pour over salad.

5. Olive-Roasted Pepper
Eggplant Dip
Yields: 1 cup

1 cup imported black olives, pitted and chopped
1 cup sweet red peppers, roasted, peeled,cored,
seeded and chopped
1 cup eggplant, roasted, peeled and shopped
1 green onion, chopped
1 small tomato, peeled, seeded, and diced
3 tablespoons Basil Extra-Virgin Olive Oil
3 tablespoons Basil, Garlic Red Wine Vinegar
1 tablespoon fresh basil, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh parsley, minced

  Roast pepper and eggplant in the oven at 350 degrees  F until soft.  Let cool, then peel and chop.   In a blender or food processor,
combine all ingredients until just blended.   The dip
should still have some recognizable pieces.

1/4 cup unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 rainbow trout
4 four inch sprigs fresh rosemary
1 tablespoon fresh lemon zest, minced
3 tablespoons Rosemary Extra-Virgin Olive Oil
2 cloves garlic, minced
1/4 cup Rosemary Red Wine Vinegar
1/4 cup dry vermouth. 

Combine flour, salt, pepper and lightly coat each trout, shaking to remove excess. Place sprig of rosemary and some of lemon zest inside each trout. Warm oil in heavy skillet and saute trout on each side until golden brown. Remove and place on platter.   Add garlic and 1 tablespoon seasoned flour mixture . Stirring constantly, cool until the garlic
and flour are golden. Continue to stir and pour in vinegar
and vermouth and cook until slightly thickened.
Pour over trout and serve.