il over high heat. Saute onion and garlic for 3-4
Onion Relish:
In heavy medium pot,
Rub steak with 2 t. lime juice and 2 t. chili powder, then sprinkle with salt. Let sit while you prepare the relish.
Combine onion, cilantro, remaining 5 t. of lime juice and 1/2 t. of chili powder.
Broil or grill steak about 7 minutes (medium-rare) per side until desired doneness.
Remove steak from heat and let sit at least 5 minutes (VERY IMPORTANT).
Cut steak at an angle against the grain. Serve topped with onion relish.
Coat lamb with 1 tbsp oil and cumin. Set aside for 5 mins.
Meanwhile, combine couscous and dried figs. Pour 1 cup boiling water over top. Set aside, covered, for 5 mins. Fluff with a fork to separate grains.
Heat a large frying pan over medium heat. Cook lamb for 5-7 mins, turning. Let rest, covered, for 5 mins then slice thinly.
Add onion relish, mint, remaining oil, lemon juice and maple syrup to couscous. Season. Transfer to a serving platter and top with lamb. Serve with baby spinach and beets.
ackaging
marinade: combine green onion, regular onion, chilis (to taste), salt
dd the rest of the relish ingredients. Stir to combine.
For relish:.
Combine the tomatoes, green
Place the onion in a bowl with ice
ade Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced
oom temperature, topped with corn relish (recipe follows).
Corn Salsa:.
To prepare the tomatoes peel them by soaking them in boiling water for a couple of minutes, the skin shoould peel off easier.
Remove the seeds and chop them.
Combine the sugar, vinegar, celery seeds, salt and pepper in a large bowl.
Stir until the sugar is dissolved.
Now add the chopped tomatoes, onion and green pepper.
Store the relish in an airtight container in the refrigerator overnight.
Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.
Preheat oven to 425\u00b0F.
Place pizza base on a baking tray or pizza tray. Spread tomato sauce over base then top with cheese. Arrange artichokes and onion relish over top. Bake for 10-12 mins, until base is crisp and cheese is golden brown. Use a pizza cutter to cut into wedges.
Grind the cranberries and onion together.
Add remaining ingredients and mix.
Put in a plastic container and freeze.
An hour before serving, move the container from the freezer to the refrigerator compartment to thaw.
The relish will be thick, creamy, and shocking pink.
Mix relish, tomatoes, olives and parsley in small bowl. Sprinkle with feta cheese. Serve with pita wedges.
In a large skillet, combine the olive oil and the red onion over medium low heat. Cook until softened, about 5-10 minutes.
Lower the heat, and add the tomatoes, brown sugar, and vinegar. Cook until thickened, about 10 more minutes.
il ina saucepan; add the onion and saute over medium to
Cut onion crosswise into paper-thin rings and put rings into a bowl.
Add all other ingredients, toss and mix.
Set aside for 30 minutes or more before eating in order to let the flavors blend.
Slice eggs in half and remove yolks. Mash yolks with fork in medium bowl. Add mayonnaise, salt and pepper. Blend well.
Fill egg whites with yolk mixture. Top half the eggs with Pepper and Onion Relish and half with Cranberry Relish. Chill before serving. Garnish with cilantro, if desired.
eat and set aside. (Cranberry-Onion Relish can be cooled, covered and