Grilled Mediterranean Relish

Grilled Mediterranean Relish
Yield: 1 Quart

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

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.

* 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.



Black Bean Hummus

This is a healthy version of hummus using Greek yogurt instead of oil.

Black Bean Hummus
Yield: 4 Cups

3 each        Canned Black Beans – Rinsed & Drained
1 each        Garlic Clove
8 oz.           Roasted Red Bell Peppers (about 2) – Drained
1 tsp.          Hartz Garlic & Herb Spice Blend
3 each         Lemons – Juiced
1 tsp.          Kosher Salt
1/4 Cup       Plain Greek Yogurt
1 tsp.          Ground Coriander
1/2 tsp.       Ground Cumin
1 1/2 Tbsp.  Tahini Paste

1.  Combine everything in a food processor.
2.  Puree until smooth.
3.  Serve with pita chips or fresh vegetables.
4.  Can be refrigerated for up to five days.