Mojito

3 Fresh Mint Sprigs 2 tsp Sugar 3 Tbsp Lime Juice 1-1/2 oz. Light Rum Club Soda

Bruschetta

1 thick baguette sliced at an angle about ½ inch thick
1/3 cup olive oil

Tomato Caper Topping

2 large tomatoes seeded and diced ¼ cup finely chopped fresh basil 2 tablespoon drained small capers 1 tablespoon extra virgin olive oil 1 tablespoon lemon zest 2 garlic cloves peel & finely diced Salt & Pepper to taste

Place sliced baguette on baking pan & drizzle with olive oil on both sides. Either grill or bake in oven till crisp & lightly browned. (This can be done in advance). For topping add tomatoes, basil, capers, olive oil, garlic and salt & pepper.
Mix and let stand at room temperature for 30 minutes. Serve w/toasted baguette slices.

Basic Pesto Sauce

2 cups Basil ¼ cup toasted Pine Nuts ½ cup Grated Parmesan Cheese 2 Garlic Cloves Salt & pepper to taste 1/3 cup Olive Oil

Place all of the ingredients except oil in a processor and briefly mix. With the processor running, slowly drizzle olive oil until incorporated.

Herb Marinated Pork Loin

Lemon juice Rosemary sprigs Sage Thyme Garlic chopped Olive oil 4-5 lbs. Loin of Pork Salt and fresh ground black pepper

Rough chop fresh herbs. Squeeze fresh lemon juice over the pork loin, season generously with kosher salt and fresh ground pepper. Top with herbs and garlic. Coat with olive oil. Let marinate for 30 minutes and grill. Bring internal temperature of pork to 140 degrees. Before carving, let rest 20 minutes.