Appetizer: Bread Dip

Make Balsamic Finishing Sauce ahead of time; it keeps about 6 months in the refrigerator.

16 oz Balsamic Vinegar, 4-6 TBSP brown sugar to taste varies on the type of balsamic vinegar

Bring to a boil in a sauce pan, turn the heat down to just above simmer, cook for 20 minutes, and stir often. This should reduce down to about 8oz of thick balsamic finishing sauce. Keep in the refrigerator and use to drizzle on fish, fruit, meat, salad; adds a zesty flavor to many items.

4 TBSP Balsamic Finishing Sauce

(I make my own; you may buy this at gourmet shops)

2 TBSP Dark green virgin olive oil

half to 1 clove fresh garlic, pressed or smashed to taste

Do NOT use garlic (powder salt), if you do not have fresh garlic, leave it out.

1 tsp dried basil or 3-4 leaves of fresh basil

Put this mixture on a plate; serve with whole wheat or multigrain bread on the side for dipping. Perfect for last minute healthy gourmet appetizer.

Appetizer: Colorful bell peppers

half small onion very thinly sliced

4 TBSP balsamic vinegar

2 TBSP mild (light green or yellow) virgin olive oil

4 TBSP raisins

Mix the above ingredients in a glass bowl, put in the microwave on high for 45-60 seconds. Mix, if onions are not partially cooked, and raisins not plump, then microwave another 15-30 seconds. Let mixture cool while slicing the bell peppers.

half Red bell pepper, slice thin into 1 and half inch strips

half Yellow bell pepper, slice thin into 1 and half inch stripes

half Green bell pepper, slice thin into 1 and half inch stripes

2 TBSP fresh parsley, chopped; or 1 TBSP dried parsley

Mix all ingredients in a glass bowl; let it sit for a few hours in refrigerator before serving with whole wheat or multigrain bread or crackers on the side. Very colorful, sweet raisins are in contrast to the vinegar.

The bottom halves of the peppers can be used as serving bowls, or use a clear glass bowl so all the color can be seen.