heirloom tomato salad, burrata, pistachio relish

Sliced Green Zebra &  Orange Heirloom Tomatoes
Fresh Burrata Cheese
Pistachio, Caper, Shallot, Green Peppercorn Relish
Chiffonade of Fresh Basil

Pistachio Relish

Inspired by the July issue of Food & Wine magazine, this is one of many crazy good recipes we prepared on our recent vacation in Oregon. The issue featured “best new chefs & their simplest recipes.” Right up our vacation alley!

“In-flight magazine”
Reading Food & Wine on the plane.

One recipe we loved was Green Tomatoes with Pistachio Relish
by Chef James Syhabout of Commis restaurant in Oakland, California.

Three Sisters

The Three Sisters are three volcanic peaks of the Cascade Volcanic Arc and the Cascade Range in Oregon, each of which exceeds 10,000 ft (3,048 m) in elevation. The three peaks have 15 named glaciers among them, nearly half of all the 35 named glaciers in Oregon. The Sisters were named Faith, Hope, and Charity by early settlers.  (from wikipedia here)

Drizzle tomato slices with olive oil and sea salt. Cut burrata ball into wedges.

Spoon relish over tomatoes and cheese.

Pistachio Relish

• 1/3 c. salted roasted pistachios, coarsely chopped
• 1/3 c. finely chopped shallot
• 2 T. small capers, rinsed
• 2 T.  rice wine vinegar
• 2 t. sugar
• 1 t. brined peppercorns
• 2 T. olive oil

Combine all ingredients, let stand 30 minutes.

We added burrata to the Chef’s original version and we adjusted the relish recipe so it could be served in a half hour.  Chef Syhabout’s recipe involves pickling the ingredients overnight.

Finish with fresh ground black pepper and a chiffonade of basil. Fabulous!

Hiking in Oswald West State Park

Suspension Bridge over Necarney Creek

Necarney Creek

The hiking trail winds its way through the forest and ends at
the Pacific Ocean here at Smugglers Cove.

Please stop back soon for more recipes and photos from our trip to Oregon!