With the Fourth of July falling on a Monday this year, we have four days of holiday meal planning, starting with Friday night. Cooking for the biggest holiday of summer can involve lots of preparation, and often includes larger quantities than usual. This is a time for simple foods that are popular with everyone, like marinated, grilled meats and vegetables, salads and fruit platters. Nothing fancy; just plain, easy, and familiar. But familiar can also be so boring and repetitive that food becomes filler rather than pleasure. An easy fix: add a zesty new relish.
Relishes, usually uncooked, can be any combination of flavors. They add color, flavor and pizzazz to everything from meat and fish to vegetables and grains. You can even try them on sandwiches or waffles. Here are a few delicious options to try.
Honeydew-starfruit relish
Besides the visual addition of “stars” for the Fourth, this is a perfect combination of sweet and tart flavors that pair well with sausages and French toast at breakfast, or grilled fish at dinner. Recipe from “Chutneys &Relishes” by Lorraine Bodger; makes about 4 cups.
Grated rind and juice of 1 lemon
1 tablespoon extra-virgin olive oil
1 teaspoon finely minced fresh ginger
1/8 teaspoon powdered thyme
1/8 teaspoon powdered rosemary
2 pinches of salt
1 small ripe honeydew melon
1 medium ripe starfruit (about 5 inches long)
Minced or whole fresh mint leaves for garnish (optional)
In a large bowl, whisk together the grated rind, lemon juice, olive oil, ginger, herbs and salt. Halve the melon; scoop out seeds and strings. Discard rind; dice enough of the flesh to make 3 cups. Add melon to bowl. Cut off and discard about a half inch from each end of starfruit. Cut starfruit crosswise into 1/8-inch slices, picking out seeds. Add slices to bowl. Stir fruit mixture gently; allow to marinate for an hour in refrigerator, stirring occasionally. Sprinkle with mint before serving, if desired.
Green grape-parsley relish
This relish is great with any main dish from fish to chicken to meat. I’ve even served it with quesadillas. It’s got an interesting mix of flavors, with vinegar and garlic balanced by the sweetness of the grapes. Recipe from “Big Flavors of the Hot Sun” by Chris Schlesinger and John Willoughby; makes about 1 1/2 cups. Double everything as needed for a larger group.
1 cup seedless green grapes, halved
1/4 cup red wine vinegar
1/4 cup virgin olive oil
1 teaspoon minced garlic
1/4 cup chopped fresh parsley
Salt and fresh cracked black pepper
Combine all ingredients in a bowl. Cover and refrigerate up to 3 days. Stir before using.
Avocado-orange relish
Try this colorful relish with grilled fish tacos or chicken; makes about 1 3/4 cups.
3 medium oranges, peeled and segmented
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely chopped red onion
1 tablespoon fresh lime juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1 pinch ground cayenne pepper
1 medium ripe avocado, peeled, pitted and cut into half-inch pieces
Toss all ingredients except avocado into a bowl; combine well. Gently fold in the avocado. Refrigerate until ready to use.
Spicy fresh berry relish
With all the beautiful berries in season right now, this beautiful, sweet-spicy relish looks and tastes great with grilled chicken, meat or fish. Adapted from “Berries: A Book of Recipes” by Lorenz Books; makes about 2 1/2 cups.
1 jalapeno chile pepper, seeded and minced
1/2 red onion, peeled and minced
2 green onions, chopped
1 tomato, finely diced
1 small yellow bell pepper, seeded and minced
1/4 cup chopped fresh cilantro leaves
1/4 teaspoon salt
1 tablespoon raspberry vinegar
1 tablespoon fresh orange juice
1 teaspoon honey
1 tablespoon extra-virgin olive oil
1 cup each: hulled strawberries, blueberries and raspberries
In a medium bowl, combine jalapeno, red and green onions, tomato, bell pepper, and cilantro; stir to blend well. In a separate small bowl, whisk the salt, vinegar, orange juice, honey and olive oil. Pour mixture over fruit; stir well. Chop strawberries coarsely; add to bowl along with blueberries and raspberries. Stir to blend; let stand at room temperature for three hours, then refrigerate if made ahead. Serve at room temperature.