Sweet juicy watermelon, tangy lime and garden fresh mint create the perfect blend for sipping on the deck!

Ingredients

• 1 Lime juice
• 2 chunks Watermelon
• 2 tsp Watermelon Vinegar
• 2 oz White rum
• Ginger Ale or Seltzer Water
• Ice

Directions

Ingredients

• 2 ounces  Vodka
• 1/2 ounce Key Lime White Balsamic Vinegar
• 1 tablespoons Coconut cream
• 1 ounce Pineapple Juice
• 1 ounce Heavy cream
• Sugar for rim

Directions

Summer isn't summer without watermelon!  This is a simple and cool salad to take to your next party!

Ingredients

• 2 cups watermelon pieces cut in cubes.
• 2 ounces feta cubed
• 2 teaspoons Strawberry Pulp vinegar
• 1 teaspoon Basil Extra Virgin olive oil
• ½ teaspoon honey
• 1-2 teaspoons Organic Everything Bagel Seasoning.
• ¼ cup chopped mint
• salt/pepper

Directions

1. Place the watermelon, feta, mint in a bowl and toss gently.
2. In a small bowl mix the olive oil, vinegar, honey and a pinch of salt.
3. Drizzle on the salad and mix.
4. Sprinkle with Everything Bagel Seasoning.
5. Cover and let it sit in the refrigerator for an hour before serving.

Thank you Elena Paravantes RDN of Olive Tomato for photo and modified recipe.

Summer is potato salad season, what with the heat, barbecues and picnics, it’s an ideal side dish.

Ingredients

• 1 pound small potatoes
• 10 cherry tomatoes sliced in half
• 1 medium cucumber sliced
• 1 cup chopped parsley
• 1 small chopped onion
• 1 tablespoon capers
• Smoky Citrus Salt to taste

• 1 tablespoon + 1 teaspoon Lemon Cucumber vinegar
• 1/3 cup Greek Seasoning Extra Virgin olive oil
• 2 tablespoons Greek (strained) yogurt

Directions

1. Wash potatoes. Place in a pot with cold water and bring to a boil. Lower heat and simmer for about 20 minutes until potatoes are fairy easy to pierce. Strain in a colander. Let them cool off and then slice them (skin will come off easily). Place in a large bowl and set aside.
2. Make the dressing by whisking in the oil with  the vinegar and at the end add the yogurt,mixing until smooth.
3. Add the cherry tomatoes, cucumber, chopped parsley and onion to the potatoes and gently mix. Add the dressing and mix, making sure all the ingredients are covered with the dressing.
4. Cover and refrigerate for about 2 hours.
5. Before serving sprinkle with the capers.
6. Add Smoky Citrus salt as needed.

Thank you to Elena Paravantes RDN,Olive Tomato Blog for recipe and photo.

• 5-6 large Portobello Mushrooms, stem removed, washed and dried thoroughly with a paper towel
• 5-6 fresh mozzarella cheese balls , sliced thinly
• 1 cup cherry tomatoes, sliced thinly
• 3 tablespoons Black Truffle, Garlic, Butter Extra Virgin Olive Oil
• 3 tablespoons Traditional Balsamic Reduction Vinegar
• fresh basil , shredded to garnish

Directions

1.  Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
2. Brush the bottoms of each mushroom with oil and place them, oil side down, on a baking tray.
3. Flip and brush any remaining oil over the insides of each cap.
4. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).
5. To serve, top with the basil, drizzle with the vinegar and sprinkle with salt to taste.

Thank you and modified from blog Cafe Delites.

• 1 large avocado peeled and cubed (about 7-8 ounces)
• 1 large orange peeled and cubed (about 4 ounces)
• 3 tablespoons Koroneiko Extra Virgin Olive Oil
• 1 tablespoon Lemon White Balsamic Vinegar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Smoky Citrus Salt
• Pepper to taste

1. Make the dressing by mixing olive oil, vinegar, cumin, salt and pepper in a small jar or bowl.
2. Peel and cut avocado and orange. Place in a bowl and mix carefully so as to not mash the avocado.
3. Pour the dressing over the salad and blend gently.

Thank you to Olive Tomato for recipe and photo.

• 2 slices whole wheat bread
• 1 teaspoon Basil Extra Virgin Olive Oil
• 1 teaspoon Balsamic Reduction vinegar
• 1.5-2 oz  feta cheese, sliced thinly
• 3-4 strawberries sliced thinly

1. Brush each slice of bread with the olive oil
2. Sprinkle a few drops of balsamic vinegar on each slice of bread.
3. Layer the feta on one slice of bread and over the strawberries.
4. Close the sandwich and grill on a pan under low to moderate heat.
5. Grill each side until golden.
6. Serve this with a small salad for a filling lunch.

Modified from the Olive Tomato Blog.  Photo from Olive Tomato Blog. Wonderful Mediterranean recipes!

• 3 Tbsp Seltzer water
• 3 Tbsp White Tequila
• 1 Tbsp Mango Pulp Vinegar
• 1 Tsp agave syrup
• Garnish with wedge of mango
• Dust rim with Jalapeno Salt
•  Ice cubes