Relishing Summer



Methods Either grilled or heated on the stove in a saucepan, relishes are cooked so the juices from the fruits and veg can disburse into the sauce.


Additions You can play around with various fruits, veg and herbs on your own. These are just a couple of my favorites.


Serving Suggestions serve relish over grilled or roasted pork or chicken, serve with cheese and toasts or spun in cottage cheese. The blueberry relish is yummy with some maple syrup and used to top waffles or French toast!


Ginger Plum Relish

  • 1 T oil

  • 2 shallots, finely chopped

  • 2 T minced peeled fresh ginger

  • 4 plums, pitted and diced

  • 4 tsp sugar

  • 1/2 cup water

  • 1-2 tsp red-wine vinegar

  • 1 tsp lemon zest or fresh lemon juice

  1. In a saucepan over medium heat oil until shimmering.

  2. Add shallots and ginger, season with salt and pepper; cook down until softened - about 3 mins.

  3. Add plums, sugar and water, reduce heat and simmer until plums have softened - about 12 mins.

  4. Stir in vinegar and lemon zest; season with salt and pepper to taste.

  5. Chill and store in airtight container (I use old lidded glass jars) for up to two weeks.

Green-Tomato Relish

  • 1/2 cup plus 2 Tbls apple cider vinegar

  • 1/2 cup water

  • 1/2 cup plus 2 Tbls light-brown sugar

  • 2 medium green tomatoes, small diced

  • 1/2 medium onion, finely chopped

  • 1/2 cup golden raisins

  • 1 tsp mustard

  • 1 Tbls salt

  • 1/2 tsp pepper

  1. In a saucepan bring vinegar, sugar and water to a simmer; stir until sugar is dissolved.

  2. Add remaining ingredients and increase heat slightly to a rapid simmer and cook until tomatoes are just tender and most of the liquid has evaporated.

  3. season with salt and pepper to taste.

  4. Chill and store in airtight container (I use old lidded glass jars) for up to two weeks.

Blueberry Bacon Chutney

  • 1/4 lb bacon, cut into 1/4'' strips

  • 1 pint of blueberries

  • 1 Tbls balsamic vinegar

  • 1/2 cup water

  • 1 tsp fresh thyme or 1/4 tsp of dried thyme

  • 1 tsp lemon zest or fresh lemon juice

  1. In a frying pan, fry up bacon and set aside; wipe out pan, leaving a coating of bacon fat.

  2. Add blueberries, vinegar and water and cook down berries. Use a fork or potato masher to mush up berries as they cook down.

  3. Add fresh or dried thyme and bacon, a squeeze of lemon juice or lemon zest, stir to incorporate.


Eat UP!


Deliciously,


Jillian








#eatUP #elevateyourplate #relishsummer #toppings #studiomefitnessnutrition


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