2 anchovy filets (or more to taste)
1 fresh, organic, coddled egg *
1 garlic clove
1 teaspoon of Dijon mustard
Juice of one small lemon (or ½ large)
¼ cup of extra virgin olive oil
A dash of Worcestershire sauce
1 head of Romaine lettuce washed, dried, and torn into small (2 inch) pieces
½ cup freshly grated parmesan cheese
Salt and pepper
Croutons **

Peel the garlic clove, cut in half, and rub around the inside of a salad bowl

In the salad bowl mash the anchovies into a paste

Add the next six ingredients to the bowl Whisk until the dressing is emulsified.

Add salt and pepper to taste.

Add Romaine lettuce pieces, parmesan cheese, and croutons.

Toss until the lettuce is coated with the dressing.

Serve.

Note: If you are not experienced in the kitchen, cooking is a process of practice and adjustments. When making this salad recipe, or any other recipe, adjust the ingredient amounts to suit your taste. Some people will like the dressing a bit more tart and they should add more lemon. Some people will like more anchovy flavor. Also you should adjust the amount of the liquid ingredients so the dressing just coats the lettuce leaves without leaving a big puddle in the bottom of the bowl.

* To coddle an egg (use fresh, organic eggs):

• Whole coddled eggs — Coddled eggs are made by briefly (1 minute) immersing an egg in the shell in water just below the boiling point) to slightly cook them.
• Soft-boiled coddle eggs — Remove eggs from shell and place in a small bowl. Gentle tilt the eggs from the bowl into the simmering water. Cook for 1 to 2 minutes. Remove from water with a slotted spoon, cool in ice water and add to the rest of the vinaigrette in the bowl.
• Microwave coddled eggs — Crack 2 eggs into a small microwave safe bowl. Place the bowl in the microwave oven and heat for 30 seconds on high. This will slightly cook the eggs, yet they will still have a runny consistency. Transfer eggs to ice water to stop cooking.

** To make Croutons — can be done a day or two ahead. Cool to room temperature and store in air-tight container.

2 large garlic cloves -- crushed
Pinch of salt
3 tablespoons virgin olive oil
2 cups French baguette slices cut up into 1/2 inch cubes. While French bread is traditional whole wheat makes a more nutritious crouton.

• Preheat oven to 350 degrees.
• Combine garlic, oil, salt, and bread cubes in a bowl.
• Mix until cubes are coated evenly.
• Spread the coated cubes onto a baking sheet and bake until the croutons are golden—this should take about 10 minutes, but watch them after 5 minutes so they don't burn.

1 large orange peeled and thinly sliced
1 Ripe avocado peeled, pitted, and thinly sliced
2 small red onions sliced thin
10 pitted Greek Kalamata olives sliced or chopped
¼ cup first pressed olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Zest of one orange finely minced
¼ cup cilantro leaves (or more)

Salsa Verde

1 cup firmly packed, coarsely chopped Cilantro
2 tablespoons capers
4 anchovy filets
2 garlic cloves, peeled
1/3 cup olive oil

Chop all ingredients finely. Mix into olive oil. Serve promptly on grilled, broiled or poached fish.

2 avocados, diced
2 tomatoes, diced
2 serrano chilies, seeded and minced
1/3 cup extra-virgin olive oil
Juice of 2 limes
3 Tbs. fresh cilantro, chopped
1/4 tsp. ground cumin
1/8 tsp. Celtic Sea salt

Combine all ingredients.

2 6oz. cans tomato paste
1/2 - 3/4 cup cider vinegar
1/2 - 3/4 cup water
1/2 tsp. sea salt
1 Tbsp. Xylitol sweetner
1/4 tsp. fresh-ground black pepper
1/4 tsp. mustard powder
1/8 tsp. ground cumin
1/8 tsp. ground nutmeg
3/4 - 1 tsp. dried oregano
1 or 2 cloves of garlic very finely minced—let your personal tastes be your guide.

Combine all the ingredients and store in an airtight container in the refrigerator.

Don't add all the vinegar and water to start. Use about 1/2 cup of each and then after you complete the recipe add equal amounts of the vinegar and water until the consistency suits you. You may not need all the vinegar and water.

If you like your ketchup a little spicier add 1/8 tsp each of cayenne, allspice, ground ginger, and ground cinnamon.

If you want more of the sweetness of commercial ketchup add additional xylitol

2 oz. vinegar (you can use red wine vinegar or my favorite, balsamic vinegar)
1 small (or large, if you like) clove of garlic, finely minced or squeezed through a press
1 tsp Dijon mustard
A pinch each of fresh ground pepper and real sea salt
1/2 cup extra-virgin olive oil
Optional: any fresh or dried herb you like such as rosemary, thyme, etc.
 

Place the mustard, garlic, vinegar, salt, and pepper in a bowl large enough to allow room for whisking.

Whisk the these ingredients briefly to combine, then drizzle in the olive oil, while whisking, until all the oil is added and the dressing is emulsified.

Taste the dressing. If it tastes a bit oily, add a little more vinegar. If it's too tart for your taste, whisk in a little more oil. I like a slightly tart dressing so I use about 4 oz. of balsamic instead of the 2 oz. in the recipe. Everyone's taste is different though, so make adjustments until the flavor suits you.