Tomato and Feta Relish - Chef Boucher-Fegley @ Palomino's

Ingredients:  24 ounces canned tomatoes in juice    1/2 C olive oil     1 tsp minced garlic   1/4 tsp kosher salt  

1/4 ounce fresh slivered basil leaves   2 TB red wine vinegar     3 ounces minced red onion    2 ounces crumbled feta cheese,

3 ounces calamari olives, pitted and chopped    -  Makes 1 quart -  serve with fresh crispy bread

Drain the juice from the tomatoes and discard. Using a handheld wand mixer, pulse tomatoes to get 1/4" pieces (not too fine)
Combine and blend together tomatoes, olive oil, salt, basil and vinegar.  Fold in onions, cheese, and olives. Refrigerate until ready. This can hold up to 3 days.

Sweet Pea Guacamole - Michael Roberts

Ingredients:  2 TB olive oil    2 TB lime juice   1/4 bunch cilantro, chopped    1 jalapeno pepper, seeded   

1 LB frozen peas, thawed    1/4 tsp ground cumin        3/4 tsp salt        1/4 med. red onion, finely diced

Combine oil, lime juice, cilantro, and jalapeno in a food processor and blend until pureed.  Add peas, cumin, and salt and blend until smooth. Lumps are okay for texture.  Fold in diced red onion.  Serve as a dip with tortilla chips.  (What is great is that it does not lose its color like avocado-based guacamole and it has an interesting earthy taste!  You can also use it for a garnish for chicken or fish.)