Confetti Relish Food

CONFETTI CORN

Confetti Corn image

Provided by Ina Garten

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Steps:

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams

CONFETTI RELISH

Confetti Relish image

This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state, where the sweetest onions outside of Vidalia, GA are grown! (how's that for diplomacy!) Serve this with burgers or hot dogs. You can sub red bell pepper for the pimiento.

Provided by Outta Here

Categories Onions

Time P1DT15m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

2 cups walla walla onions, chopped
1/2 green pepper, seeded and diced
3 tablespoons pimiento, diced
1/2 cup white vinegar
1/4 cup water
1/4 cup sugar
2 tablespoons caraway seeds
1/2 teaspoon salt

Steps:

In a medium non-aluminium bowl, combine onions with green pepper and pimiento.
In a non-aluminium saucepan, combine remaining ingredients. Bring to a boil; simmer 5 minutes.
Pour liquid over onion mixture. Cover and refrigerate overnight.

Nutrition Facts : Calories 167.7, Fat 0.9, SaturatedFat 0.1, Sodium 507.7, Carbohydrate 38.1, Fiber 4.4, Sugar 26.9, Protein 2.6

BEET AND CUCUMBER RELISH WITH GRILLED ASPARAGUS

Beet and Cucumber Relish with Grilled Asparagus image

Diced roasted beets (and crisp cucumber) are like colorful confetti on top of grilled asparagus. Roasting is a great way to cook beets; it concentrates juices, intensifies flavor, and yields tender roots.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 8

Ingredients

2 medium red beets (about 1/2 pound without greens), tails and about 1 inch of stems left intact
1 cup diced (1/4-inch pieces) peeled English cucumber
1 teaspoon finely chopped shallot
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
Coarse salt
1 bunch asparagus, trimmed and peeled
1/2 cup loosely packed fresh basil leaves

Steps:

Preheat oven to 400 degrees. Wrap each beet in foil. Roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour. When cool enough to handle, trim beets and rub off skins with paper towels, or peel beets with a paring knife.
Cut beets into 1/4-inch dice, and transfer to a medium bowl. Stir in cucumber, shallot, vinegar, 1 teaspoon oil, and 1/4 teaspoon salt. Refrigerate until ready to use, up to 2 hours.
Preheat a grill or grill pan until hot. Toss asparagus with remaining teaspoon oil and 1/2 teaspoon salt in a large bowl. Grill asparagus, turning once, until tender, 4 to 8 minutes (cooking time will vary depending on thickness of spears).
Arrange asparagus on a platter, and let cool completely. Finely chop basil, and stir into beet relish. Using a slotted spoon, spoon beet relish over asparagus.

Nutrition Facts : Calories 63 g, Fat 3 g, Fiber 3 g, Protein 3 g, Sodium 406 g

CONFETTI POTATO SALAD

Confetti Potato Salad image

Such a pretty and yet so easy and great tasting potato salad my whole family loves. Even a little seeded and diced chilli can be added and pine nuts can be used in place of sesame seeds if you prefer. I use different colour capsicums for colour but you can use just one colour, and it still tastes great!!!

Provided by Tisme

Categories Potato

Time 45m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

750 g potatoes, peeled & cut into large cubes
2 carrots, finely diced
2 stalks celery, thinly sliced
3 spring onions, sliced
1/4 red capsicum, diced
1/4 green capsicum, diced
1/2 cup corn kernel, drained
1/2 cup mayonnaise
1/2 cup cheddar cheese, grated
1/2 cup light sour cream
1 tablespoon sweet corn relish
1 tablespoon parsley, finely chopped
2 tablespoons toasted sesame seeds

Steps:

Cook potatoes in boiling water until tender (do not overcook), drain and cool.
When cool combine potatoes with carrots, celery, spring onions, capsicum and corn.
Mix together mayonnaise, cheddar cheese, sour cream, corn relish and parsley.
Toss the vegetables with mayonnaise mixture until well coated, sprinkle with toasted sesame seeds and serve.

Nutrition Facts : Calories 364.3, Fat 17.3, SaturatedFat 5.5, Cholesterol 26, Sodium 296.1, Carbohydrate 46.1, Fiber 6.3, Sugar 4.8, Protein 9.4

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