Crudites With Mediterranean Relish Recipes

KICKIN' CRUDITE WITH MEDITERRANEAN RELISH

Kickin' Crudite with Mediterranean Relish image

Provided by Bobby Flay

Time 1h5m

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon garlic, minced
1 cup canned crushed tomatoes with added puree
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes
1/4 cup pitted green olives
1/4 cup fresh basil leaves
4 large drained canned artichoke hearts
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts

Steps:

Heat oil in medium nonstick skillet over medium heat. Add onion and saute until just beginning to soften. Add garlic and cook for 1 minute. Stir in tomatoes and lemon juice. Bring to simmer, remove from heat. Combine sun-dried tomatoes and next 5 ingredients in processor. Process until vegetables are finely chopped.
Transfer to medium bowl, stir in tomato mixture. Season with salt and pepper. Serve with vegetables.

CRUDITES WITH MEDITERRANEAN RELISH

Crudites with Mediterranean Relish image

Categories Olive Onion Tomato Vegetable Appetizer Vegetarian Low/No Sugar Fall Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
1 cup canned crushed tomatoes with added puree
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes
1/4 cup pitted green olives (about 10)
1/4 cup (packed) fresh basil leaves
4 large drained canned artichoke hearts
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts
Assorted vegetables

Steps:

Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat.
Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.

FRENCH CRUDITES

French Crudites image

Serve this assortment of vegetables and nuts as a first course with French bread and butter.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 17

Ingredients

1/2 cup walnuts
4 large beets (about 2 pounds), scrubbed
2 seedless cucumbers (2 pounds)
1 teaspoon coarse salt, plus more for seasoning
1 bunch red radishes, tops removed, grated on large holes of box grater
5 large carrots (about 2 pounds), peeled and grated on large holes of box grater
1/2 cup golden raisins
3 tablespoons finely chopped fresh flat-leaf parsley
2 medium celery roots (2 pounds)
1/4 cup minced cornichon or gherkin
1/4 cup capers, drained and roughly chopped
1/4 cup snipped chives, plus more for garnish
1/2 cup mayonnaise
3 teaspoons Dijon mustard
3/4 cup red-wine vinegar
1 cup extra-virgin olive oil
Freshly ground pepper

Steps:

Preheat oven to 350 degrees. Spread the nuts on a rimmed baking sheet. Toast until fragrant, about 10 minutes. Set aside to cool, and chop coarsely.
Place beets in a saucepan; cover with cold water. Bring to a boil; reduce to simmer. Cook until tender when pierced with the tip of a paring knife, about 30 minutes, depending on size. Drain, and rinse well with cold water. Let sit until cool enough to handle. Peel; grate beets into a bowl using large holes of box grater. Add chopped nuts; toss to combine, and set aside.
Peel and seed cucumbers. Grate on large holes of box grater, and place in a colander set over a bowl. Sprinkle with 1 teaspoon salt, and set aside for 20 minutes to let juices drain. Discard accumulated juices, transfer cucumbers to a clean kitchen towel, and wring out any additional moisture. Transfer to a bowl, and add radishes; set aside.
In another bowl, combine carrots, raisins, and parsley; set aside. Peel celery roots; grate on large holes of box grater. Place in bowl; add cornichon, capers, and chives. Add mayonnaise; stir to combine.
In another bowl, whisk together mustard and vinegar until well combined. Drizzle in olive oil, and whisk until dressing is smooth and emulsified. Season with salt and pepper; set aside.
Drizzle half of the dressing over each salad, tossing to combine. Season each with salt and pepper. Garnish beets and celery roots with additional chives, if desired. Serve at room temperature.

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