HIGHLIGHTING UD'S INTERNATIONAL COMMUNITY
Volume 3, Number 1
Happy 90th to a UD innovation! Join us in celebrating a University of Delaware innovation, as we look back at America's first study abroad program and share stories of its ongoing legacy.
Volume 2, Number 1
How many countries have you visited? In this issue, expand your horizons with Ralph Begleiter, director of UD's Center for Political Communication (and former CNN world affairs correspondent) who recently reached the travel century mark.
Volume 1, Number 1
Our premier issue celebrates the opening of the Confucius Institute at UD, our continuing role in the Middle East Partnership Initiative and our world-class program for Olympic coaches. Welcome, world, to UD Global!
Joe DiGregorio is the executive chef at Vita Nova, the dining room operated by students in UD's Hotel, Restaurant and Institutional Management Program in the Lerner College of Business and Economics. It is a premier classroom dedicated to educating hospitality professionals. "Vita Nova" in Latin signifies new life or a new beginning, which is appropriate since it is the last applied classroom experience for students before they begin new careers in the hospitality industry.
The gregarious DiGregorio has extensive experience preparing international specialties, including this delectable Mediterranean recipe, a Vita Nova favorite.
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| INGREDIENTS | AMOUNT | ||
| Squid | 1 1⁄2 pounds | ||
| Fresh lemon juice | 2 tablespoons | ||
| Red wine vinegar | 1 tablespoon | ||
| Extra Virgin Olive Oil | 1⁄3 cup | ||
| Garlic clove, minced | 1 | ||
| Salt | 1⁄2 teaspoon | ||
| Black pepper | 1⁄2 teaspoon | ||
| Red onion, thinly sliced | 1⁄2 | ||
| Capers | 1⁄4 cup | ||
| Kalamata olives, halved lengthwise | 1 cup | ||
| Grape tomatoes, halved lengthwise | 2 cups | ||
| Celery, 1⁄4- inch dice | 2 ribs | ||
| Fresh, chopped parsley | 1⁄4 | ||
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Rinse the squid under cold running water. Halve the tentacles lengthwise and cut the bodies crosswise into one-third inch-wide rings.
Cook the squid in a large pot of boiling salted water, uncovered until just opaque, 40 to 60 seconds. Remove the squid and immediately place it in a bowl of ice water to stop the cooking process. Drain and pat dry.
Whisk together the lemon juice, vinegar, oil, salt and pepper in a bowl. Stir in the garlic, onion and capers. 
Combine the squid, olives, tomatoes, celery and parsley in a bowl. Toss with the dressing. Let stand 15 minutes to develop the flavors. Adjust seasoning with salt and pepper as needed.
Serve chilled on a bed of Bibb lettuce and garnish with fresh chives.
