Gilda Lester
Wilm, NC
Makes 3 cups.

Spicy Mediterranean Citrus Marinade

Ingredients:
1 tablespoon fresh grated lemon peel
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons chopped garlic
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano leaves
1 cup dry white wine
1 cup olive oil

Directions:
In a medium bowl whisk together the first eight
ingredients until blended.  Slowly add olive oil
in a slow stream, whisking constatly until mixed. 
Refrigerate until ready to use. 

Mary Beth Harris-Murphree
Tyler, TX
Serves 4-6

Spicy Cherry & Balsamic Glaze

Ingredients:
2/3 cup black cherry preserves
1/3 cup balsamic vinegar
1 Tbsp honey
1 Tbsp grated fresh ginger
1 tsp salt
1/2 tsp cayenne pepper

Directions:
Mix together preserves, vinegar, honey, grated ginger,
salt and cayenne pepper in a large shallow dish or plastic
food storage bag.  Add your steak and cover/seal.  Refrigerate
for at least 2 hours (overnight is best).

Gary Stefan
Tempe, AZ

Avocado Fetabasil Aioli

Ingredients:
1 large ripe Haas avocado
4 oz. feta cheese crumpled
1/2 c. mayonnaise
2 clove garlic, crushed
1/4 c. fresh basil, chopped
zest of one lime
juice of 1/2 lime
1 tsp kosher salt
1/2 tsp fresh ground black pepper
4 oz extra virgin olive oil
4 oz water, as needed

Directions:
To prepare the Avocado Fetabasil Aioli, combine the avocado, feta cheese, mayonnaise, garlic, basil, lime zest, lime juice, salt and pepper into a food processor or blender, and blend until smooth and creamy (scrape down sides and continue to blend).  Once creamy, slowly drizzle in the olive oil as you continue to blend.  The consistency should be a bit thinner than a mayonnaise so add some of the water to thin, as needed, while you continue to blend.  Place the mixture into a 3 squeeze bottles (8 to 10 oz size) and refrigerate until time to use.