Executive Chef Richard Saldivar indulges us in two easy recipes to kick off the summer season. Whether you’re cooking for two or hosting a summer soiree, these fresh ideas are excellent additions to the menu. Pair the Tapenade with warm pita bread for a mouthwatering appetizer, and transform your salad from basic to brilliant with the Balsamic Vinaigrette.

Tapenade
8oz. Pitted Mediterranean olives or Greek black olives
1oz. capers, drained
1 oz. anchovies, drained
1 tsp. Dijon style mustard
2.5 oz. extra virgin olive oil
1 tsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
Pinch of fresh thyme
Salt and pepper to taste

Procedure:
1) In a blender or food processor, puree the olive, capers, anchovy, mustard, oil, lemon juice and herbs
2) Chill mixture for several hours to let the flavors blend

Balsamic Vinaigrette
1 c. balsamic vinegar
3 c. Salad oil
¼ c. red onions
¼ c. brown sugar
4 cloves garlic
2 egg yolks
Salt and pepper to taste

Procedure:
1) Put balsamic, garlic, brown sugar and onion in blender until smooth
2) Turn blender off and add two egg yolks, turn blender on to medium speed and gradually add the oil
3) Adjust to liking with water