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!"

Serve this relish over grilled salmon or with salty tortilla chips and a cold brew.

To up the game on your relish, grill the corn, sweet onion and red pepper before adding it to the relish.  Simply brush each with a bit of oil and place straight on the grill.

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Corn and Blueberry Relish


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  • 5 ears corn
  • 1 small sweet onion, sliced into 1/4-inch thick rings
  • 1/2 red bell pepper, finely diced
  • 1 pint blueberries, rinsed and drained
  • 5 tablespoons fresh lime juice
  • 1/4 cup olive oil, plus more for brushing
  • Salt and pepper to taste
  • 1/3 cup fresh basil leaves


Heat grill to medium-high.
Brush corn and onion rings with olive oil. Grill over direct heat, turning
until corn is cooked and slightly charred, and onion rings are softened and marked by grill, about 8-10 minutes. Remove from grill.
Shave corn kernels from cobs with a sharp knife, breaking up any clumps that stick together. Dice onion rings and mix with corn in a bowl.
Add red pepper, blueberries, lime juice and olive oil to bowl. Combine everything and season lightly with salt and pepper.
Just before serving, finely chop basil leaves and toss with corn relish.

Recipe from Central Market Poulsbo - Culinary Resource Center
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