Summer Collection- 4. Tangy Pepper Relish Combine 2 minced jalapenos, 1 diced orange bell pepper, 1 diced green bell pepper, 2 seeded, diced Roma tomatoes, 1/4 cup chopped fresh flat-leaf parsley, and 1/4 cup chopped fresh dill in a bowl. Toss with a 2 TB balsalmic vinegar and season with salt and pepper. Refrigerate overnight. 5. Herbed Ricotta Combine 3/4 cup ricotta cheese, 3 TB chopped fresh flat-leaf parsley, 2 teaspoons chopped fresh oregano, 1 small minced garlic clove, and 2 teaspoons finely grated lemon zest in a bowl. Season generously with salt and pepper. 6. Sauteed Mushrooms Warm 2 TB butter and 2 TB olive oil in a skillet over medium-high heat. Add 2 thinly sliced scallions; cook, stirring, about 2 minutes. Add 1 lb sliced mushrooms; season with salt. Cook, stirring until mushrooms brown, 10 minutes. Stir in 1 TB chopped fresh flat-leaf parsley and season with salt and pepper. (Source: dash magazine & photo also)
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