Roasted Citrus Relish Recipes

ARTICHOKE-CITRUS RELISH

Steps:

• Remove half the zest from lemon and orange in long strips. Dice small and add to a small saucepan with onion and oil. Bring to a simmer over medium-low and cook until onion is softened, 5 minutes.
• Meanwhile, using a sharp knife, cut away peel and pith from citrus and discard. Working over a medium bowl, cut out segments, then squeeze juice from membranes. Halve orange segments. Let onion mixture cool to room temperature, then add to bowl. Toss with artichokes and season with salt and pepper. To store, refrigerate, up to 1 week.

CITRUS CUCUMBER RELISH

Steps:

• Cut cucumbers lengthwise into thin slices, then into fine julienne. Halve the onion lengthwise, then slice into fine julienne. Cut the tomatoes in half lengthwise, remove the seeds and julienne. Place all of the ingredients in a bowl, combine well and let stand, covered, 30 minutes or longer. The juice will be salty and spicy, like fresh pickle juice, when ready. Store in the refrigerator up to 48 hours.

SIMPLE ROASTED BEET RELISH

Steps:

• Heat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
• Add peeled, cubed beets to a medium mixing bowl along with avocado oil (see notes for oil-free option), salt, and cumin.
• Roast beets for 35-40 minutes, or until fork tender and slightly golden brown / caramelized, tossing once at the 20-minute mark to ensure even baking. The longer they bake, the more tender and caramelized they become, but be careful not to overcook / burn, or they can become crispy and tough.
• Once roasted, add back to the mixing bowl from earlier and season with maple syrup, lime zest, and lime juice, and mix. Taste and adjust flavor as needed, adding more lime juice for acidity, lime zest for citrus flavor, cumin for smokiness, salt to taste, or maple syrup for sweetness. Garnish with fresh cilantro, if desired.
• Use immediately (on our Roasted Plantain Black Bean Bowl!), or cover and store in the refrigerator for up to 4-5 days. If the beets get dry in the fridge, add a bit more lime juice or a dash of water or olive oil before serving to make them saucier. Not freezer friendly.

CITRUS CHICKEN WITH ROASTED CORN RELISH

Steps:

• Place chicken in a heavy-duty, zip-top plastic bag.
• Reserve 1 tablespoon lime juice; pour remaining juice over chicken.
• Seal bag, and shake until chicken is well coated.
• Marinate in refrigerator 1 hour, turning bag occasionally.
• Combine cumin, chili powder, brown sugar, salt, and 1/8 teaspoon red pepper in a small bowl.
• Remove chicken from marinade, discarding marinade.
• Sprinkle chicken with cumin mixture.
• Coat rack of a broiler pan with cooking spray.
• Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes.
• Turn chicken, and broil 15 additional minutes or until done.
• Set chicken aside, and keep warm.
• Coat a large nonstick skillet with cooking spray.
• Place skillet over medium-high heat until hot.
• Add corn, peppers and onions and remaining 1/8 teaspoon red pepper; sauté until corn is lightly browned and tender.
• Spoon corn evenly onto individual serving plates; top each serving with chicken.
• Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro.
• Garnish with cilantro sprigs, if desired.