Roasted Corn Tomato And Fennel Relish Food
FENNEL, ROASTED TOMATO, AND BASIL RELISH
Serve with grilled shrimp, fish, or pork.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Slice tomatoes in half lengthwise; arrange them, cut side down, in a single layer on prepared baking sheet. Place garlic cloves on baking sheet next to tomatoes. Roast in oven until tomatoes are soft and wrinkled, and garlic is aromatic and tender, about 35 minutes. Remove from oven, and let cool.
- In a medium bowl, combine fennel with vinegar, capers, red-pepper flakes, and oil. Stir to combine. Finely chop garlic, and roughly chop tomatoes; add to bowl. Slice basil into fine strips; add to bowl along with parsley. Stir to combine; serve chilled or at room temperature.
Nutrition Facts : Calories 78 g, Fat 5 g, Fiber 3 g, Protein 2 g, Sodium 56 g
CORN-TOMATO RELISH
Steps:
- Mix 2 chopped green tomatoes, 1/2 cup each cooked corn, chopped onion and chopped seeded cucumber, and 2 tablespoons each chopped parsley, yellow mustard and cider vinegar.
ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.
CHICKEN PAILLARDS WITH TOMATO, BASIL, AND ROASTED-CORN RELISH
Steps:
- For relish:
- Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
- For chicken:
- Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.
CORN AND TOMATO RELISH
A crisp corn salsa lends Mexican flair to everything from tacos to turkey burgers.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a large bowl, combine corn, tomato, scallion, cilantro, and lime juice. Season to taste with salt and pepper.
Nutrition Facts : Calories 20 g, Fat 1 g, Protein 1 g
ROASTED CORN AND TOMATO RELISH
I made a similar recipe from a Cooking Light magazine several years ago. Over time it has evolved into my own. It is really nice for a summertime barbecue or just an anytime side dish.
Provided by Melanie B.
Categories Corn
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Soak cleaned corn in a bowl of water for approximately 30 minutes.
- Heat a grill and place corn straight on the cooking surface. Cook until beautiful black & caramelized grill marks appear, turning frequently. DO NOT BOIL OR MICROWAVE CORN (sorry, but this is a big obnoxious NO-NO with me) or you will lose all of the sweet natural flavor.
- Once corn has cooled enough to handle, cut off all of kernels. Add all of the remaining ingredients and mix together. Serve at room temperature or cold.
Nutrition Facts : Calories 160.8, Fat 3.9, SaturatedFat 0.6, Sodium 357, Carbohydrate 31.9, Fiber 4.1, Sugar 2.8, Protein 4.6
ROASTED TOMATO AND FENNEL DIP
Such a delicious Dip - Add the olive oil in a slow but steady stream to the blender to ensure that this fresh and bright dip emulsifies properly.
Provided by Chef mariajane
Categories Vegetable
Time 45m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- In a bowl, combine the tomatoes, garlic, 2 tablespoons olive oil and fennel seeds. Mix until tomatoes are well coated then transfer to a roasting pan. Roast tomatoes 30-35 minutes or until they blister and are slightly charred. Remove and cool.
- In a blender, purée together the roasted tomatoes, toasted bread, vinegar, chili pepper paste and the salt. Add the remaining olive oil in a slow steady stream and purée until smooth. Transfer dip to a bowl and serve with an assortment of chopped vegetables.
Nutrition Facts : Calories 787.1, Fat 81.9, SaturatedFat 11.4, Sodium 402.3, Carbohydrate 14.2, Fiber 2.4, Sugar 4.1, Protein 2.6
FENNEL CUCUMBER RELISH
Categories Condiment/Spread Salad Vegetable Side No-Cook Picnic Quick & Easy Vinegar Fennel Cucumber Summer Shallot Dill Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Stir together all ingredients in a bowl and let stand 15 minutes.
ROASTED CORN RELISH
This relish combines several different sweet grilled vegetables (corn, bell peppers, green onions) with cilantro, chiles and lime. Adapted from a recipe by Joshua Bousel at Serious Eats. http://bit.ly/oYPpNr
Provided by DrGaellon
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a hot charcoal grill or preheat gas grill to high. Cover and preheat grill grate for 5 minutes.
- Lightly butter each ear of corn, then season with salt and pepper. Wrap each ear in aluminum foil.
- Clean and oil the grill grate. Place the corn, red pepper, and jalapeno on the grill and cover. Grill red pepper and jalapeno until they start to blister, but not blacken, on each side. Grill corn until it's lightly charred all over. Remove pepper, jalapeno, and corn to a cutting board as they are done.
- Brush green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board.
- In a medium bowl, cut kernels off each ear of corn. Remove seeds and ribs from jalapeno and red pepper, then dice and add to bowl with corn. Thinly slice green onions and add to corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.
Nutrition Facts : Calories 65.8, Fat 2.2, SaturatedFat 1, Cholesterol 3.8, Sodium 6.2, Carbohydrate 11.5, Fiber 1.8, Sugar 3.2, Protein 1.9
FENNEL AND ZUCCHINI SOUP WITH WARM TOMATO RELISH
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Tomato Vegetable Appetizer Side Quick & Easy Low Cal High Fiber Dinner Lunch Fennel Spring Birthday Healthy Low Cholesterol Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
- Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.
ROASTED CORN, TOMATO AND FENNEL RELISH
Steps:
- Heat a grill and place corn straight on the cooking surface. Cook until beautiful black and caramelized grill marks appear, turning frequently. Once corn has cooled enough to handle, cut off all of the kernels. Add all remaining ingredients and mix together. Serve at room temp or cold
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