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Brimming with Nutrition: Freshly Made Relishes!

Judy E. Buss

Move over ketchup, mustard and mayo!  With an abundance of available nutrition-packed, vegetables and fruit, it’s time to explore the exciting art of making fresh relishes! They are inexpensive and a breeze to make – you don’t even need a Cordon Bleu diploma… Although their definitions are somewhat overlapping, relishes include a large and happy family of salsas, chutneys, and sauces. Of course, everybody is familiar with winter holiday cranberry relish, and I don’t mean the one shaped like a can and tasting like a can!  Cooking cranberry relish can be done at any time of the year from frozen berries.

Many of the relishes and sauces possess a complex profile of contrasting flavors and textures, a fact which makes them exceptionally delicious. Most do not have to be mouth-searing hot. Use more, less, or even skip the hot peppers altogether.

Relishes can be used on eggs, meat, fish, grains, sandwiches, and some served as side dishes. They boost nutrition and elevate an ordinary dish to an extraordinary level. A scrambled egg is just a scrambled – yawn – egg; however, a scrambled egg smothered with freshly made Tomato-Bell Pepper Salsa is reincarnated into something vastly more enticing. You won’t forget what you had for breakfast!

We eat with our eyes as well. When the landscape on our plate is a feast for the eyes and filled with fresh, colorful fare, our meal becomes also spiritually uplifting and memorable!

Explore and discover the limitless array of these epicurean delights. Believe me, you won’t look back!

Tomato-Avocado Salsa
Serves 3
1 large ripe tomato, diced
1 Haas avocado
2 tablespoons fresh cilantro, chopped
2 tablespoons purple onion, finely chopped
1-2 tablespoons lemon juice
Salt and pepper
Hot sauce to taste (optional)

Cut the avocado in half, lengthwise. Remove the pit and peel. Dice the avocado and in a medium bowl, mix with all other ingredients. Chill for 30 minutes. Serve on meat, fish, or as a side dish.

“Mission Nutrition” Tips and Recipes from Judy E. Buss, Health Columnist, Nutritional Cooking Instructor.
Stay tuned for more Judy E. Buss’ “Mission Nutrition” words of wisdom and recipes.

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