Ingredients:  
Your Choice of Vodka……………1 ½ Parts
Dry Sherry………………….…..….1 Part
Homemade Bloody Mary Mix.…3 Parts
Coarse Salt………………………..2 tbs
Lemon Wedge……………………..1

Homemade Bloody Mary Mix:  
3 Tbsp of olive tapenade
2 Tbsp Peperoncino & Garlic or Cayenne Flavored Olive Oil
1/2 tsp dried oregano leaves
1/2 tsp dried basil
1 heaping tsp celery salt
1 heaping tsp freshly ground black pepper
32 oz tomato juice
5 tsp hot sauce
2 oz fresh lemon juice
2 oz fresh lime juice

Homemade Bloody Mary Mix Preparation:  
1.  Combine all ingredients in a pitcher with a tight-fitting lid.
2.  Close the pitcher and shake vigorously.
(Prepare up to four days in advance.)
Preparation:  
1.  Rub the juicy side of a lemon on the outer edge of a tall glass then roll the glass lip in coarse salt.
2.  Add all ingredients to a cocktail shaker filled with ice and roll back and fourth between tall glass and tin.
3. Strain into prepared glass, and present with a cucumber spear and an olive.

Please Drink Responsibly!

Tostadas:
2 lbs. Shrimp, peeled and deveined
¼ cup Chipotle Olive Oil
¼ cup Peach Balsamic Vinegar
2 cloves garlic, minced
1 small jalapeño, seeded and diced (optional)
1/8 tsp. smoked paprika
1/8 tsp. cumin
½ tsp. salt
2 ripe avocados, mashed together with ¼ tsp. salt
Queso Fresco
Tostada Shells (about 10)

Salsa:
1 package strawberries, washed and chopped
1 large jalapeño, seeded and minced
1/3 cup finely chopped red onion
1/3 cup chopped fresh cilantro
½ tsp. salt
1 Tbsp. Persian Lime EVOO
1 Tbsp. Strawberry Balsamic Vinegar

Instructions:
For the tostadas, combine shrimp with the next 7 ingredients, marinate at room temperature for 30 minutes.

Thread onto skewers, discard marinade, and grill or broil for 3 minutes on each side, or until cooked through.

To serve, spread mashed avocado on tostada shell, top with shrimp, queso fresco, and strawberry salsa.

For salsa, mix all ingredients together in a medium bowl.
Enjoy!

Ingredients:
For Tofu:
one package extra-firm tofu (around 14 oz)
2 tablespoons each white and black sesame seeds
1/3 cup panko bread crumbs
salt and pepper
1 egg
¼ cup of Dark Toasted Sesame Oil

Drain tofu:
Weigh the tofu down from the top by placing a second bowl on top of the tofu and filling it with some canned food or other heavy items. Place in the fridge to drain for 15 minutes at least. The better-drained the tofu, the crisper it will fry. Slice the drained tofu into thick slices, about 3/4-inch. Toss panko and sesame seeds together in a small, shallow dish with some salt and pepper. In another small, shallow dish, lightly beat egg and season with salt and pepper. Dredge tofu slices first in egg mixture and then in panko mixture, making sure to get all six sides coated. Set aside in a single layer on a plate.

Meanwhile, heat a tablespoon or two of oil in a large, non-stick skillet over medium-high. Once a drop of water will sizzle and dance across the pan, gently place the tofu slices in to cook without touching each other. Give them 3 – 4 minutes per side, watching for panko to crisp and brown, then flip and repeat. Remove to a paper-towel lined plate to drain before serving.

For Noodles:
1/2 bag of Pasta Mama Pasta
1 large cucumber, peeled, halved and seeded (use a spoon to scrape out the seeds)
2 medium carrots, peeled
1 cup (about 1/8 head) thinly shredded purple cabbage
1 bunch scallions, sliced

Cook the noodles according to package directions. These delicate noodles do not need to cook in a rolling boil, and don’t cook as long as the usual egg pastas, just as a heads up. Drain, then rinse with cold water. Run the cucumbers and carrots through the julienne blade on a mandoline to produce noodle shapes, or slice thinly, stack, and cut into long, thin matchsticks. Toss noodles, cucumber, carrots and cabbage together in a large bowl with the remaining sesame oil to taste. Serve immediately, or chill in the fridge for later.

To enjoy, top with piping-hot, crisp tofu and garnish with scallions.
Serves 4-6

Ingredients:
1/2 box of our Garofalo pasta
3 tablespoons unsalted butter
2 Cups Parmesan, finely grated
½ Cup Heavy whipping cream
20ml Black Truffle Oil

Preparation:
Cook the pasta according to pack instructions, drain and reserve some of the water it was cooked in. Gently melt the butter in a large frying pan with heavy cream and cheese, add the pasta and toss the two together. Add 4-5 tbsp. of the pasta water to the pan. Season with salt and black pepper. Heat through then remove the mixture from the pan.
Top with grated Parmesan (Parmigiano Reggiano) and fresh Black Truffle if in season.
Serves 4-6

“This salad is a very casual side dish that is excellent on its own with the tangy dressing and beautiful almost “waxy” smooth texture of Yukon Gold potatoes.  It can also be a starting point to your own creativity and can be used as a base for more add-ins of bacon, hardboiled egg, capers, chopped bell peppers, frozen peas, roasted peppers, olives, fresh herbs, etc…”

Ingredients:  
2 lbs Yukon Gold Potatoes

1 Sweet Onion, rough chop (1/4-1/2 inch wide pieces)
¼ cup Flatleaf Italian Parsley (roughly chopped)
¼ cup Island Olive Oil Barrel Aged Red Wine Vinegar
1/2- 3/4 cup Island Olive Oil EVOO
Seasoned Salt* & Fresh Cracked Pepper to taste

Set a large pot of water on stove on high to boil.  Once the water is ready, turn down to medium-high, add whole potatoes and cook till they are fork tender, about 20-25 min. Once the potatoes are cooked, peel easily under cool running water.  Cut potatoes into big chunks, set aside in large bowl.  Add in the onion and parsley to potatoes.
Drizzle Island Olive Oil EVOO, Island Olive Oil Barrel Aged Red Wine Vinegar over warm potato mixture and toss to coat.  (depending on the heat and moisture content the mixture may require more or less oil and vinegar, make sure to taste as you go- you can always add more, but you can’t take it away once it’s in there!) Season with seasoned salt and fresh cracked pepper to taste.  Can be served warm, at room temperature, or chilled.