1 small orange
2 tsp orange flower water or rosewater
1 large pink grapefruit
1 papaya
1 large banana
3.5 oz strawberries
2 sprigs fresh mint for garnish

1. Grate the zest from the orange and squeeze the juice out of it, mixing the two together in a large bowl. Add the water.

2. Add each fruit to the bowl as you prepare it. Cut the top and bottom off the grapefruit, then stand it on a flat end and slice off the skin. Slice the grapefruit into rounds, then cut each round into two halves.

3. Halve the papaya, scoop out and discard the seeds and membrane, then peel and slice the flesh. Peel the banana and slice it on the diagonal. Hull the strawberries and slice.

4. Stir the fruit together, coating them well with the orange juice and zest mixture. Cover and chill overnight in the refrigerator.

5. In the morning, spoon the fruit into two serving bowls. Scatter some mint leaves over them and serve.

TIPS: You may exchange the grapefruit with 1-2 large oranges, if you prefer!

Ingredients
1 cup peeled and cubed horseradish root
3/4 cup white vinegar
2 teaspoons white sugar
1/4 teaspoon salt

Methods
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt.Carefully remove the cover of the processor or blender, keeping your face away from the container.Cover and store the horseradish in the refrigerator.

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* 1 French baguette, sliced into 1/2 inch rounds
* 1/4 cup plus 2 Tablespoons extra-virgin olive oil
* 3 cloves garlic, minced
* 1/2 cup fresh basil leaves
* 8 ounces goat cheese
* 1/4 cup sun-dried tomatoes, packed in olive oil, minced
* 2 Tablespoons Parmesan cheese, grated
* Kosher salt
* Freshly ground black pepper

Method

Preheat oven to 350 degrees. Spread the baguette slices on a baking sheet (or two if necessary). Using a pastry brush, brush the tops of the baguette slices with 1/4 cup of the olive oil. Place in the oven and bake until the bread has started to brown and becomes crispy, about 6-8 minutes.

Remove from the oven and set aside. Place two tablespoons of olive oil in a medium skillet over medium heat. Add the garlic and cook for 2 minutes, stirring constantly. Reduce the heat to low and continue to cook for 8 minutes.

Remove from the heat and set aside. Mince 1/4 cup of the fresh basil leaves. Place the goat cheese in a medium mixing bowl.Add the garlic, sun-dried tomatoes, parmesan cheese, and minced basil leaves. Mix until well combined.Season, to taste with salt and pepper.

To prepare the crostini, spread a generous amount of the goat cheese mixture on top of each baguette. Place a small fresh basil leaf on top of each.

* 1 envelope unflavored gelatin
* 1/4 cup cold water
* 1 16 oz jar medium thick and chunky salsa
* 1/2 cup chopped celery
* 1/4 cup green onions, thinly sliced
* 2 cups cooked boneless, skinless chicken breast, diced
* Red or green leaf lettuce leaves
* 1/2 cup sour cream for garnish
* 1 Tbsp chopped cilantro
* Several kinds of fresh vegetables: radishes, celery sticks, carrot disks, cucumber slices, avocado slices, etc.
* Blue corn tortilla chips

Method

Soften gelatin in water in small bowl.Place in microwave and heat 30-60 seconds on high until gelatin is dissolved. Let cool. In medium bowl, mix salsa, gelatin mixture, celery, green onions and diced chicken. Spray a 5-6 cup mold, preferably a fluted ring mold, with non-stick vegetable spray.Pour mixture into prepared mold.

Refrigerate overnight or until set.Unmold onto lettuce-lined platter.Garnish with dollops of sour cream. Sprinkle with chopped cilantro, to garnish, and surround with fresh vegetables.Serve as an appetizer along with tortilla chips.

* 4 red tomatoes
* 4 yellow tomatoes
* 2 large cucumbers, unpeeled
* 1 green bell pepper
* 1 red bell pepper
* 1 orange bell pepper
* 1 yellow onion
* 1 red onion
* 8 slices of bacon, fried crisp and crumbled
* 1 clove of garlic, crushed
* 1 teaspoon kosher salt
* 1 teaspoon fresh ground black pepper
* 8 ounces of Greek vinaigrette dressing

Method

Fry bacon and crumble, set aside. Chop tomatoes, cucumbers, peppers and onions into a large dice and mix well. Sprinkle garlic, salt and pepper onto vegetable mix. Stir well to distribute flavors. Pour on vinaigrette and stir well. Allow relish to sit in refrigerator for about 2 hours for flavors to blend and chill. Sprinkle with bacon crumbles before serving.

* 5 hard-cooked eggs
* 1/4 teaspoon prepared mustard
* 1/4 teaspoon worcestershire sauce
* 1/2 packet hidden valley original ranch salad dressing mix
* 2 teaspoons mayonnaise (or as needed)
* Paprika

Method

Cut eggs the long way in half, remove yolks, crumble yolks into small bowl.Mix in mustard, worcestershire, and (dry) ranch dressing add enough mayo to make creamy.Use a teaspoon to refill egg halves sprinkle with paprika.

* 6 whole hardboiled eggs, cut in half
* 1/2 cup chorizo sausage, casing removed, cooked & ground
* 1/3 cup mayonnaise
* 1 1/2 Tbsp whole grain mustard
* 2 Tbsp sweet onion relish
* 1/4 tsp kosher salt
* 1/4 tsp ground chipotle pepper
* 2 tsp fresh cilantro, chopped
* 1/2 tsp cumin seeds

Method

In a medium bowl, mash together the egg yolks with a fork. Add in the ground cooked sausage, mayonnaise, mustard, sweet onion relish, salt, chipotle pepper, cilantro, and chopped cumin seeds together until blended.Spoon mixture into reserved egg white shells and chill at least 30 minutes. Makes one dozen deviled eggs.

* 1 medium ripe cantalope
* 8 oz fresh goat cheese
* 1 tsp fresh thyme
* 2 Tbsp capers
* 1 tsp fresh ground pepper
* 4 thin slices proscuitto

Method

Cut cantalope in half and remove seeds. Cut each half again to make 4 pieces. Mix goat cheese, capers, thyme and pepper. Spread 2 ozs. cheese mixture on each melon slice. Top with proscuitto.

* Loaf of ciabatta bread, cut into 1″ cubes)
* 1/2 cup extra virgin olive oil
* 2 cloves garlic
* 1/4 cup balsamic vinegar
* 1 Tbsp fresh herb of choice (chopped)
* 1/4 tsp red pepper flakes

Method

Smash garlic with a heavy pan or the side of a large knife and remove skins.Put peeled garlic into a shallow bowl and add remaining ingredients.Do not stir (you want the oil and vinegar to form pretty layers.) Serve immediately.

* 1 can black beans
* 1 can of corn
* 3 avocados, cubed
* 6 roma tomatoes, diced
* 1 bunch of cilantro, coarsely chopped
* 1 lime, juiced
* 2 to 3 tsp of Tabasco
* 1 tsp of garlic
* Salt and pepper

Method

Drain & wash the black beans and corn.Combine all ingredients in one bowl and let sit overnight if possile (or at least a couple hours).Serve with nacho chips.