Friday, August 1, 2014

Garden Fresh Relish

This relish, made from some of my garden tomatoes, zucchinis, and parsley, was easy to make and delicious.

For this fresh summer garden relish, I diced two small tomatoes, two small zucchinis, and one orange bell pepper. The vegetables were tossed with a little extra virgin olive oil, a few sprinkles of white balsamic vinegar, juice from half a lemon, a pinch of sea salt, a little freshly ground pepper, and some chopped Italian parsley. The vinegar and seasonings were all added to taste. 


The relish was great on top of an open faced grilled local* beef burger on a grilled portabella mushroom.


Oh, and this book, Second Nature, by Michael Pollan, is very good reading. Especially by the garden!


For another meal, organic hot dogs, I freshened up the relish a bit with two small diced shallots and one diced celery stalk. We added some spicy ground mustard after I took this photo and that finished off these dogs with a zing!


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*The local beef is from Matthieu's Custom Cuttings, Vermont.

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