This colorful sweet and sour salsa is exquisite over grilled sea bass, halibut, or Dungeness crab cakes. INGREDIENTS: 4 kiwi, peeled and chopped into 1/4 inch dice 2 cups fresh pineapple, chopped into 1/4 inch dice 1 red bell pepper, seeded and chopped into 1/4 inch dice 1 small red onion, finely chopped 1/2 cup...Read More
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
Versatile! Use as a relish with pork, lamb, chicken, or turkey — or serve as a fresh salsa with corn chips! INGREDIENTS: 2 medium pomegranates, seeded (about 1 ½ cups arils) 1/2 cup finely chopped red onion 1 1/2 tablespoons finely chopped, green jalapeno pepper 1 tablespoon lemon juice 1 tablespoon sugar 1/4 teaspoon salt...Read More
INGREDIENTS: 5 large pomegranates, seeded 5 large oranges, peeled and trimmed into segments 1/3 cup fresh cilantro chopped 5 green onions, ends trimmed thinly sliced 4 tablespoons fresh lime juice 1 1/4 teaspoons ground cumin 3-4 tablespoons fresh jalapeno chili minced, seeded Salt to taste 2 tablespoons extra virgin olive oil METHOD: Break the pomegranate...Read More
INGREDIENTS: 2 cups ripe peaches, peeled and diced 1/2 cup red onion, diced 1/2 cup red bell pepper, diced 1/2 cup fresh mint, minced 3/4 teaspoon minced jalapeno or serrano chile 2 tablespoons olive oil 2 tablespoons lime juice 2 tablespoons fresh ginger root, grated METHOD: Combine all ingredients and serve. Salsa is better if...Read More
Use this warm sweet-tart relish with lamb, fish, pork or roasted chicken. INGREDIENTS: 3 Meyer lemons 1 tablespoon olive oil 1/2 cup shallots, sliced 2/3 cup white fruity, floral wine (i.e., Riesling or viognier) 1 tablespoon plus 1 teaspoon sugar 2/3 cup dried dates, chopped Salt and freshly ground black pepper 1/3 cup mint leaves,...Read More
This tangy relish is a tasty alternative to overly-sweet cranberry sauce at the Thanksgiving table. INGREDIENTS: 2 medium pomegranates, seeded, about 1 ½ cups 1 tablespoon finely chopped orange zest 1 tablespoon orange juice 1/2 tablespoon grated fresh ginger 1 tablespoon honey 1/4 teaspoon salt METHOD: In a small mixing bowl, gently combine pomegranate arils...Read More
