Blood Orange Marinade Recipe

I couldn't pass up a $1.49 asparagus bunch and 4/$1.00 blood oranges at the farmer's market on my way to a cookout. My friend who was hosting had never tried asparagus, now she loves it. I concocted this marinade for the veggie at the last minute. I plan on making it again to pair with grilled shrimp.

You'll need:

• juice of 1 small blood orange
• 1.5 tbsp organic white wine vinegar
• 1 tsp brown sugar
• 4.5 tbsp extra virgin olive oil
• pinch of kosher salt
• pinch of freshly ground black pepper
• pinch of lemon sea salt

Place juice in a small bowl. Whisk in vinegar and oil. Add sugar, salts and pepper. Whisk until marinade ingredients appear blended. Cover and refrigerate for at least an hour. Whisk before serving if needed.

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Salami Salad

In the midst of a heat wave, I don't even want to think about turning on an oven.

This salad uses my Citrus Marinade as a dressing. Both items are quick and easy to prepare. Even though the cheese is in the meat, it still shines through. Plus, not purchasing the asiago and salami separately saves dough!

You'll need approximately:

• 6 oz log of all-natural, cured salami with asiago cheese
• 1 large cucumber
• 2 large purple carrots, including tops
• 1 cup of marinated kalamata olives
• citrus marinade

Coarsely chop all ingredients except the olives. Combine the meat and veggies then dress with marinade. That's it folks! Serving sizes vary
.

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