Maionese

Ingredients:
- White potatoes
- Hard boiled egg
- Yellow onion
- Green onion
- Green olives stuffed with pimento
- Pitted black kalamata olives
- Cherry tomatoes
- Apple
- Mayonnaise
- Lemon

Directions:
- Cut potatoes in half and boil in water with a little salt until tender
- Let potatoes cool, then peel and dice into a large mixing bowl in bite size pieces
- add chopped hard-boiled egg
- Season with salt and pepper
- Dice about 1/4 yellow onion and add to potatoes
- Dice about 1/2 apple
- Dice tops of about half dozen green onions (not bottoms)
- add green and black olives
- Add juice of one lemon
- Add about 1 to 1 1/2 cups Mayonnaise
- Mix all together
- Decorate with cherry tomatoes and olives

Olive Oil & Basalmic Salad Secrets

Ingredients:
- olive oil
- black pepper
- salt
- mixed greens
- basalmic vinegar
- toppings: tomato, cheese, anchovy, proscuitto ham

Procedure:
- first put olive oil in a bowl
- salt & pepper on plate
- added mixed greens and mix
- sprinkle with vinegar to taste and mix again
- add toppings

Cooking Notes:
- the trick is to mix the oil, salt & pepper on the greens first before sprinkling with vinegar

Pasta Putanesca

Ingredients:
- Fresh tomato sauce (see san marzano tomato sauce recipe)
- Kalamata Olives
- Sardines
- Garlic
- Capers
- Olive Oil
- Red pepper
- Herbs - fresh oregano or basil or herb de provence

Procedure:
- heat olive oil, saute garlic a while and add sardines, breaking up sardines into little bits
- when garlic & sardines are toasty, put tomato sauce in
- toss in olives, capers, herbs, and red pepper flakes and simmer about 10 minutes until everything is very fragrant

Tomatilla Salsa

Ingredients:
- Cherry tomatoes
- Vine tomatoes
- Tomatilla (about twice as many tomatoes as tomatilla) (peel husk off of course)
- Garlic (a few cloves)
- 2 to 4 red jalapenos (depends on how hot you want it)
- White vinegar (to taste - start w/about 1 tablespoon)
- Canola oil (to taste - start w/about 1 tablespoon)
- Cilantro (to taste)
- Yellow onion

Directions:
- Sprinkle tomatoes, tomatilla, garlic, and jalapenos (not onion) with salt and oil on baking dish
- Roast veggies (garlic, jalapenos, tomatoes, tomatilla) under broiler, make sure large tomatoes and tomatillas lose some water or the salsa will be too thin
- Veggies can be roasted until they start to blacken and look like a nice color for salsa - not too raw, not too dark
- Cut tops off jalapenos, remove seeds & clean
- Toss veggies in food processor and grind to whatever consistency that looks good
- Add oil, vinegar, salt to taste - ok to pulse this in food processor, don't overdo it though, the oil will emulsify, it's better to stir
- Add coarsely chopped cilantro
- Add diced onion

Cooking Notes:
- Canola tastes better than olive for this salsa
- May have to drain tomatoes after roasting, if there is too much liquid, the salsa will be thin