Here’s a zingy topping for grilled fish or chicken, or pan-seared scallops. Or, toss with boiled shrimp. This relish also adds a bright note to broccoli and pasta. You will need a very sharp knife for this recipe! INGREDIENTS: 1 large shallot, finely diced 1 tablespoon rice vinegar or lemon juice 1 pinch of salt,...Read More

INGREDIENTS: 1/2 teaspoon mustard seed 1/2 teaspoon anise seed 1 1/2 cups of sliced, de-seeded kumquats 1 cup sugar plus 2 tablespoons 1 1/4 cups freshly squeezed navel orange juice 1/2 cup dried cherries 1 tablespoon plus 1 teaspoon minced fresh ginger 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon METHOD: In a...Read More

This spicy tomato chutney combines ripe tomatoes with a blend of aromatic spices and red pepper flakes, creating a tangy and fiery kick that enhances any dish. Perfectly balanced with a hint of sweetness, it pairs wonderfully with cheeses and cured meats on a charcuterie platter. INGREDIENTS: 1 ½ lbs. summer-ripe meaty tomatoes, cored and...Read More

This pesto is excellent with seared halibut drizzled with lemon infused olive oil. INGREDIENTS: 1 large clove of garlic, peeled and de-germedExtra virgin olive oil, as needed3/4 cup shelled salted pistachio nuts1/4 cup roasted unsalted almonds60 larger, tender mint leavesSalt and fresh ground pepper to taste METHOD: In a large mortar, add 2 tablespoons of...Read More