Warm Balsamic Tomato Relish

 

I found mini organic heirloom tomatoes at Trader Joe's this week and had to buy them. I was already planning on the flank steak and roasted cauliflower for dinner, so I thought this warm tomato relish would add color and flavor to the plate! I loved how it turned out. There was a full serving leftover of the meat and relish, that I ate cold the next day over a salad of baby spinach. SO good, easy and fast!

Warm Balsamic Tomato Relish

1 Tbsp olive oil
1 tsp minced garlic
1 Tbsp balsamic vinegar
2 cups grape or cherry tomatoes, halved
1/4 cup chopped fresh parsely
kosher salt & pepper to taste

Heat oil in a large skillet over medium heat.
Add garlic and cook 1 minute.
Add vinegar and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften.
Season with salt and pepper.
Remove from heat; stir in parsely.
Serve tomato relish with steak. ENJOY!

Citrus Jalapeno Herb Rub

This recipe is out of this month's Everyday Food. (I love this publication!) It caught my eye because I love fresh ginger and I had an abundance of oranges from our CSA box this week, so I was happy to use one up for the zest and fresh juice! I used the rub on chicken breasts and served it with orange-mint couscous and salad of romaine, cucumber & rice vinegar. But I think the flavors would also go well on flank steak or even shrimp. I was worried the jalapeno might be too spicy for the kids, but once cooked, it was just really flavorful...not too spicy at all. I will definitely make this again.

Citrus Jalapeno Herb Rub

makes 3/4 cup
~ 32 calories per 2TBSP

3 garlic cloves
1 inch piece of fresh ginger, peeled and chopped
1 jalapeno, seeded and chopped
1 Tbsp orange zest
2 Tbsp orange juice
1 bunch cilantro, stems removed
1 Tbsp olive oil

Put all ingredients, except olive oil, into a food processor and pulse until finely chopped.
Scrape down sides of bowl and add olive oil.
Pulse again until well blended.
Use immediately, or press plastic wrap down onto surface and refrigerate for up to 2 days.
ENJOY!

Coriander Spice Rub

This recipe is straight out of Everyday Food this month. I am always looking for new, healthy, low-fat ways to flavor up meals and this one seemed to fit the bill nicely! First, I am trying it on Cod filets...but I think it would also be good on "Beer Can" chicken, a pork tenderloin, or (as Martha suggests) scallops.

Coriander Spice Rub

makes about 1/2 cup

1/4 cup ground coriander
1 Tbsp ground ginger
1 Tbsp paprika
1 Tbsp kosher salt
1 1/2 tsp ground cumin
1/4 tsp ground pepper

Stir all ingredients together and store in an airtight container up to 3 months