Grilled Heirloom Tomato Vinaigrette

This bright and robust dressing is wonderful tossed with peppery greens, pasta salad, or drizzled over grilled veggies.

1-2 heirloom tomatoes, halved and seeded
2 garlic cloves, peeled
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon fresh parsley
½ cup olive oil
Sea salt and fresh ground pepper

1. Preheat grill to medium-high. Grill tomato halves until soft and slightly charred, beginning flesh side down, and flipping over halfway through cooking so both sides have grill marks. Remove from heat and allow to cool.

2. In a food processor or blender, combine tomatoes, garlic, vinegar, lemon juice and herbs and process until smooth. Check for seasoning and season liberally with salt and pepper.

3. Then, with processor running, slowly add olive oil and process until well blended. Set aside until ready to use.

Quick-Pickled Spring Onions

These snappy little onions are fantastic served on sandwiches and salads.

4 medium-sized Walla Walla spring onions, cut into rings
1½ cups white vinegar
½ cup sugar
3 tablespoons salt
1 teaspoon peppercorns

1. Bring all ingredients except onions to a boil in a medium sauce pan. Reduce heat and gently boil for one minute.

2. While mixture is boiling, pack onion rings into a glass jar as tightly as you can.

3. Remove boiling mixture from stove and pour most of the liquid directly into the jar. Allow bubbles to rise to the surface, then refill as needed, leaving a few centimeters of room at the top of the jar.

Fennel & Lemon Relish

This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.

2 lemons
2-3 fennel bulbs
1 shallot
2-3 tablespoons Champagne vinegar
2 tablespoons olive oil
Sea salt and fresh ground pepper

1. Using a box grater or rasp, zest both lemons, then reserve the zest and fruit.

2. Peel and finely dice the shallot. Place shallot in a small bowl with the lemon zest, juice of 1 lemon, Champagne vinegar, salt, and freshly ground black pepper. Mix well and let sit for a few minutes to macerate. Whisk in the extra-virgin olive oil. Taste for salt and acid and adjust as needed.

3. Trim the fronds and dark green stalks from the fennel bulb. Cut the bulb in half lengthwise and then into a fine dice. Toss with salt to taste and stir into the lemon-shallot mixture. Remove all the remaining peel from the unjuiced lemon and cut the segments from their membranes. Cut segments into a medium dice and gently stir them into the relish. Let relish sit for 5 minutes before serving.

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Rhubarb Chutney

This tangy condiment from Martha Stewart Living is delicious spread on toasted Gruyère cheese bread.

12 ounces rhubarb, trimmed and sliced
1 tablespoon olive oil
1 small onion, minced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
⅓ cup dry white wine
⅓ cup golden raisins, chopped
½ cup sugar
Coarse sea salt

1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and ½ teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

2. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat and bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

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