Recipes from this Episode:
Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad
Grilled Shrimp Skewers with Mustard-Dill Dressing and Black Olive Yogurt Sauce
Cucumber Cocktail
Stuffed Pork Tenderloin over Grilled Kale drizzled with Grilled Peach Whiskey Beurre Blanc
Fling Tea