Here is a list of recipes used in my workshop at the AMS annual convention in Chicago.


Salsa de Criolla

1 small ripe tomato
1 stalk celery
1/4 green bell pepper
3 tbsp chopped parsley
1 tbsp virgin olive oil
3/4 tbsp red wine vinegar

1. Seed and dice tomato and place in bowl.
2. Dice celery and place in bowl.
3. Dice pepper and place in bowl.
4. Sprinkle parsley over vegetable.
5. Mix oil and vinegar in small bowl and pour over vegetable. Toss.

Laranjas (Orange Salad)

1 orange
1/8 tsp sugar
Salt and pepper

1. Score orange and remove peel and pith.
2. Arrange sections, slightly overlapping, on serving dish and sprinkle with sugar.
Add salt and pepper to taste.