Roasted Red Pepper Relish
This is hands down my favorite thing to make with a glut of caspiums. I've been making it for over twenty years. It's amazing on broiled feta, or spooned over grilled or roasted meat and vegetables of all types. It’s based on a recipe from The Zuni Cafe Cookbook , which is in my top 5 cookbooks of all time. The original owner Judy Rodgers, sadly passed at a young age but her vibrant cafe, memory, incredible cooking sensibilities and recipes live on.
Sauteed Greens (5-5 Method)
A lot of my favorite ways to prepare vegetables have two steps. Boil first, sear second. Potatoes, Corn, and Greens all get a variation of this treatment.
For greens, I boil them in salted water first to soften, and then saute to retain shape and some crispy edges. You can use different greens. Hearty ones like kale and mustard greens need the blanching first. Softer ones like chard get sauteed only.
Killer Salsa
For a white girl, I make a mean salsa. Though I do gringify the heat levels these days, people go crazy over my salsas. It’s probably a combination of growing up in S. Cal, dating a Mexican guy whose mom was an amazing cook, studying with a chef in Oaxaca, or just my absolute love of Mexican food.
