This week's featured recipe and tips by:

Tammy McAfee

Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts – “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. With two teens, Tammy has a lot of opportunities to cook for the swim and track teams and, she said, “they’ll eat anything!”

  • Sliced baguettes and goat cheese for an appetizer
  • Over Fried Green Tomatoes
  • On top of grilled steak or chicken

You can substitute fresh chiles by roasting your own poblano chile or Anaheim pepper. Test the roasted chile before adding so you get the right amount of heat!

Here's our short video on how to roast peppers.

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Town & Country


Cherry Tomato Relish

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Rating: 4.0/5 (6 votes cast)


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  • 1/4 cup balsamic vinegar
  • 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
  • 3/4 cup good-quality olive oil
  • 1 (4 ounce) can green chilies
  • 4 green onions, finely chopped
  • 4 cups halved cherry tomatoes
  • Kosher salt and freshly ground black pepper to taste


Whisk vinegar and oregano together in a bowl.
Slowly whisk in olive oil.
Mix in green chilies and onions.
Chill for at least 2 hours.
Stir in tomatoes and adjust seasoning as needed.
Serve over steak or chicken.

Recipe from Central Market Poulsbo - Culinary Resource Center
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