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Getting your menu ready for the last official weekend of Summer?  Try this flavorful marinade for chicken, beef or pork.  I love using rosemary from my garden but you can fine fresh rosemary at the farmers market and supermarket as well. 

Rosemary Balsamic Marinade
Ingredients

1/2 cup STAR® balsamic vinegar
2 Tbs. STAR® Extra Virgin Olive Oil
6 garlic cloves, coarsely chopped
½ tsp. freshly ground pepper, plus more for seasoning
6 rosemary sprigs, coarsely chopped
Coarse salt

Directions

Whisk together vinegar, oil, garlic, and pepper in a nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange meat on top. Cover with marinade; rub gently into meat. Sprinkle with remaining rosemary. Cover; refrigerate for at least 30 minutes, turning meat occasionally.

Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Wipe off bits of garlic or rosemary; discard marinade. Season with salt and pepper; cook as desired.

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This Tapas recipe is always a crowd pleaser.

Ingredients

1 medium tomato, cored and cut in half crosswise
8 cloves garlic, peeled and halved
6 Tbs. STAR Originale Olive Oil
Salt and pepper
3/4 cup drained canned roasted red peppers
1/3 cup toasted almonds
4 Tbs. STAR Red Wine Vinegar
1 Tbs. chopped Italian parsley
1 tsp. paprika
1 lb. large shrimp, peeled and deveined
Directions

Place tomato halves, cut sides up, on a baking sheet. Sprinkle 6 garlic clove halves over tomatoes then drizzle with about 1 Tbs. olive oil. Season to taste with salt and pepper. Bake at 375ºF until tomatoes are soft and garlic is golden, about 20 minutes.

Carefully transfer tomato and garlic to a food processor or blender. Add 2 Tbs. of remaining olive oil, red peppers, almonds, wine vinegar, parsley and paprika. Whirl until well blended. Season to taste with salt and pepper. Transfer to a small serving bowl.

In a shallow casserole or pie plate, whisk the remaining olive oil and garlic to blend. Season to taste with salt and pepper. Add the shrimp and toss to coat evenly. Roast at 450ºF just until opaque and tightly curled, about 10 minutes.

Transfer to a serving plate and serve with the romesco sauce for dipping.

STAR has been providing U.S. consumers the highest quality olive oil for more than 100 years.

The International Olive Council (IOC), recognized worldwide as the quality standard-setting body for the olive oil industry, has long-established standards that must be met for Extra Virgin Olive Oil. STAR Extra Virgin Olive Oil is tested in IOC-certified labs before bottling to insure it meets those strict standards.

Additional efforts have been taken by the US-based North American Olive Oil Association (NAOOA) with their quality-control program that tests, recognizes and promotes oils that meet the industry standards. As a member of the NAOOA, Star Olive Oils have been independently tested and approved for the NAOOA Certified Seal of Quality.

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Tapas are a variety of small bite appetizers or snacks typically served throughout bars in Spain.  When it comes to Tapas anything goes but it should be flexible and fun.  It is the perfect food for hot Summer nights.

Our first recipe is Gazpacho:
1 lb tomatoes, chopped
1 (14.5oz) can diced tomatoes
1/2 cup STAR Red Wine Vinegar
2 Tbsps STAR Extra Virgin Oil
1 cup water
1 cucumber chopped
2 garlic cloves, crushed
Cucumber and STAR Spanish Olives for Garnish

Combine all ingredients in a food processor and blend until smooth. Salt to taste. Refrigerate overnight. Serve in shot glasses when serving it as a Tapas. No need for a spoon and it keeps the portions small so you have room to taste everything else.