Southwest SpiceRub by Ben

"This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand."

Banana Nut Appetizer by Wendi Taylor

These quartered slices of fresh bananas with mayo and pecans make a delicious appetizer course for your holiday meal or dinner party.

Spicy Sour Cream & Avacado Dip by Wendi Taylor

This makes a delightful dip with corn or tortilla chips, or as a topping for enchiladas and tacos. You can also substitute ranch dressing for the sour cream (this makes a wonderful salad dressing or sandwich spread). There are many uses for this - experiment! I like to use a spoonful as a topping for soup or chilli.

Fresh Fruit Plate by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Fresh Fruit Plate

Caesar Salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Caesar Salad

Garden Salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Garden Salad

Cold Cut Plate by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Cold Cut Plate

Feta Cheese by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Feta Cheese

Prawn and mango salad by Brett Ede

Bruschetta of Fromage Blanc with tomatoes, basil & anchovies by Brett Ede

Avocado with a mediterranean vinaigrette by Brett Ede

Anchovy & Parmesan Dressed Iceberg by Brett Ede

Middle Eastern Spinach Salad by Brett Ede

Quick Organic Guacamole by dp

Perfect guacamole for parties or whenever