Grilled Mediterranean Relish

Grilled Mediterranean Relish
Yield: 1 Quart

Ingredients
1/2 Bunch  Fresh Asparagus
1 each          Red Onion – Sliced
3 fl. oz.       Olive Oil
2 Tbsp.       Hartz Greek Taverna Blend
8 each         Roma Tomatoes – Seeded & Diced
2 each         Roasted Red Bell Peppers – Diced
4 oz.            Fresh Mozzarella – Diced
4 fl. oz.       Greek Balsamic Vinaigrette (see Farmer’s Market Salad with Greek Vinaigrette below)
4 each         Fresh Basil Leaves – Chiffonade

Procedure
1. Heat a grill to high.
2. Season the asparagus and red onion slices with olive oil and the Greek Taverna Blend.
3. Grill the asparagus and red onions until slightly charred.
4. While the asparagus and onions are cooling down toss the tomatoes, roasted peppers, and mozzarella in a bowl.
5. When the asparagus and onions are cool dice them and toss them into the bowl with the tomatoes.  Toss well.
6. Add the vinaigrette and mix well.
7. Garnish with the basil
8. Serve at room temperature.

Note:
* This relish will go well with chicken, fish, and pork.
* This also works well as a dip served with chips or topped on a salad.

 

 

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Farmer’s Market Salad with Balsamic Greek Vinaigrette

Yield: 4 Servings

It’s Farmer’s Market season and there are many good finds to be found.  Strawberries, raspberries, many assortments of lettuces, wildflower honey, and even farm stand cheeses.  Find a market close to you and enjoy the extraordinary selection of produce and other goods.

Greek Balsamic Vinaigrette

Vinaigrette Ingredients
2 Tbsp.       Hartz Greek Taverna Blend
2 Tbsp.       Water
1 Tbsp.       Dijon Mustard
2 Tbsp.       Honey
1/4 Cup      Balsamic Vinegar
1/2 Cup      Olive Oil

Vinaigrette Procedure
1. In a small bowl combine the Greek Taverna Blend with the water.  Set aside for a couple of minutes.
2. In a blender add the spice and water mixture, Dijon, honey, and balsamic vinegar.
3. Place the lid on the blender and turn on high.
4. While the blender is still running slowly add the oil through the center of the lid to emulsify the dressing.

Salad Ingredients
8 Cups     Fresh Lettuce (Such as Arugula, Lola Rosa, Bib, and / or Mixed Greens)
1/2 Cup   Toasted Pine Nuts
1 Pint       Fresh Strawberries (Such as Hoods) – Quartered
1/2 Pint   Fresh Raspberries
1/2 Cup    Diced Fresh Mango
1/2 Cup    Crumbled Gorgonzola Cheese

Salad Procedure
1. Toss the lettuce with some of the vinaigrette.
2. Top with the pine nuts, strawberries, raspberries, mango, and Gorgonzola cheese.
3. Serve and enjoy.

Note
* Add grilled chicken dusted with Hartz Moroccan Moorish Blend for a more substantial salad.