Grilled Tomato Relish

2 medium pear-shaped tomatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced or pressed
1⁄4 cup chopped fresh basil or 2 tablespoons dry basil
Pinch salt
Pinch freshly ground black pepper
Basil sprigs (optional)

Meanwhile, place the tomatoes on the grill, cut sides up, and brush them lightly with 1 tablespoon of the oil. When the tomatoes are browned on the bottom (about 3 minutes), turn them over and continue to cook until soft when pressed (about 3 more minutes).

While the tomatoes are grilling, combine the remaining 1 tablespoon of oil, the onion, and garlic in a medium frying pan with a heatproof handle. Set the pan over the coals (or set on the stove over medium-high heat). Cook, stirring often, until the onion is limp and golden (about 10 minutes). Stir in the basil.

When the tomatoes are soft, stir them into the onion mixture, then set the pan aside on a cooler area of the grill (or cover and keep warm on the stove).

Roasted Red Pepper Garlic Aioli Sauce

From Kalyn's Kitchen

1 jar roasted red peppers (12 oz.) or 2 freshly roasted red peppers (about 1 cup diced roasted red pepper)
1 T garlic puree or minced garlic (or a little less if you're not that into garlic)
1/2 cup mayo (I used full-fat mayo because you're not eating huge amounts of this, but reduced-fat mayo would also work)
3 T extra-virgin olive oil
sea salt and fresh ground black pepper to taste

Follow instructions for roasting and peeling freshly roasted red peppers if you're using fresh peppers. If using a jar of red peppers, put peppers into a colander placed in the sink and let drain for a few minutes. Then use a double layer of paper towels to blot both sides of the peppers, drying them off as much as you can. Coarsely chop peppers.

Put peppers and garlic into the bowl of a food processor fitted with the steel blade and process about 20-30 seconds, until peppers and garlic are finely pureed. Add mayo and pulse about 8-10 times, or until mayo is well-mixed with the peppers. (You may need to scrape down the sides with a rubber scraper a few times.)

Leave the motor running and add the olive oil through the feed tube, 1 T at a time, blending for a few seconds after each tablespoon of oil. Season sauce to taste with sea salt and fresh ground black pepper.

I like this best when it's been chilled for an hour or two, which will slightly thicken the sauce. This aioli keeps for at least a week in the fridge, but you probably won't have it around that long!

Mango Salsa

Makes 2 cups

1 small red jalapeño or serrano pepper, seeded and minced
Juice of 1 large lime
2 Tbs. chopped fresh cilantro
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 cup minced red onion
1 large ripe mango, peeled, pitted and diced


Directions
In medium bowl, mix all ingredients. Cover and refrigerate for 30 minutes to allow flavors to blend.

Quick Chickpea Gravy

Quick Garbanzo Gravy
Makes about 10 1/4-cup servings

Serve this gravy with potatoes, or as a topping for cooked green vegetables.

1 teaspoon toasted sesame oil
1 medium onion, chopped
1 1/4 cups water, divided
1 15-ounce can garbanzo beans, undrained
1/4 teaspoon poultry seasoning
2 teaspoons soy sauce, or to taste


Heat oil in a medium skillet. Add onion and 1/4 cup water. Cook over high heat, stirring frequently, until all liquid has evaporated. Add another 1/4 cup water. Continue cooking until the water has evaporated and onion is lightly browned. Add another 1/4 cup water, stirring to remove any pieces of onion that are stuck to the pan.

Transfer onion to blender. Add beans and their liquid, poultry seasoning, and remaining 1/2 cup water. Blend until completely smooth. Add more water for a thinner gravy, if desired. Return blended mixture to the skillet. Add soy sauce. Heat gently, stirring occasionally until hot.

Pice de Gallo

Pico de Gallo
about 4 cups

2 medium tomatoes
1 green pepper
4 cloves garlic
1/2 large red onion
2 jalapenos
1 cup fresh cilantro
1/2 teaspoon salt
Juice of 1 lime
1/2 teaspoon cumin

Chop tomatoes fine and and set aside in a large bowl. Seed and roughly chop the green pepper, then process in a food processor with the garlic, red onion and jalapenos. Add the cilantro in at the end and process just until chopped. Mix with the tomatoes, salt, lime and cumin. Taste and season more if necessary. Serve immediately or refrigerate overnight.

Barbecue Sauce

BBQ sauce for South Beach diet Phase 1 that's really good.

8 oz tomato sauce
2 tbsps white vinegar
2 tsps fresh parsley
1/3 tbsp worcestershire sauce
1 tsp ground mustard
1/4 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder

1.Mix all together and pour over whatever you're making.

2.Store in fridge.

Curry Mustard

Most of these measurements are approximate, and the recipe only makes a small amount of mustard, but you can obviously increase the amounts as needed. Then again, this stuff is so flavorful that a little goes a long way.

2 tsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. honey
1/4 tsp. curry powder

Mix together well, and add to whatever! Great on sandwiches, but also great on rice and black beans! Also makes a tasty dip for veggies.