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MAKES ABOUT 1 CUP

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

1 bulb whole Roasted Garlic (Sandwiches and Savory Pies), cloves removed

½ teaspoon coarse salt

3 large egg yolks

½ teaspoon Dijon mustard

¾ cup olive oil

1 tablespoon fresh lemon juice

With a mortar and pestle: In a large mortar, mash the garlic cloves and salt with a pestle until combined. Add the egg yolks; stir until combined. Stir in the mustard. Pour in the oil a few drops at a time, stirring until emulsified. Stir in the lemon juice. With a food processor: Process the garlic cloves, salt, egg yolks, and mustard until combined, about 5 seconds. With the machine running, pour in ¼ cup oil in a slow, steady stream; process until the mixture is slightly thickened, about 10 seconds. With the machine still running, pour in the remaining ½ cup oil in a slow, steady stream; process until the mixture is thick. Stir in the lemon juice.

NOTE Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

corn relish

MAKES 2 QUARTS

This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas and crab cakes.

6 ears fresh corn, shucked

1½ cups cider vinegar

3 tablespoons sugar

½ teaspoon turmeric

¾ teaspoon mustard powder

1 tablespoon mustard seed

1 teaspoon coarse salt

1 dried bay leaf

4 cups green cabbage (about ½ pound), chopped into ½-inch pieces

2 red bell peppers, finely diced

1 large red onion, finely diced

1. Fill a medium pot with water, and bring to a boil. Add the corn; cook until the kernels are tender, about 4 minutes. Using tongs, transfer the corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave the kernels from the cobs (to yield about 3 cups); set aside.

2. Add the vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add the cabbage, red peppers, onion, and corn kernels; stir to combine. Bring to a boil; immediately remove from heat, and let stand 5 minutes.

3. Strain the mixture, and let the liquid and vegetables cool in separate bowls; discard the bay leaf. When cool, strain the liquid through a fine sieve into the bowl with the vegetables.

4. Serve the relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.

fennel, roasted tomato, and basil relish

MAKES ABOUT 3 CUPS

Serve with grilled shrimp, fish, or pork.

Olive oil cooking spray

1 pound ripe plum tomatoes (about 6)

4 garlic cloves

1 fennel bulb (about 1 pound), trimmed and cut into ¼-inch dice

¼ cup red-wine vinegar

1 tablespoon capers, rinsed and drained

¼ teaspoon crushed red pepper flakes or finely chopped fresh red chile

2 tablespoons extra-virgin olive oil

1 cup loosely packed fresh basil leaves

1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped

1. Preheat the oven to 400°F. Coat a baking sheet with cooking spray. Slice the tomatoes in half lengthwise; arrange them, cut side down, in a single layer on the prepared baking sheet. Place the garlic cloves on the baking sheet next to the tomatoes. Roast in the oven until the tomatoes are soft and wrinkled and the garlic is aromatic and tender, about 35 minutes. Let cool.

2. In a medium bowl, stir to combine the fennel with the vinegar, capers, red pepper flakes, and oil. Finely chop the garlic, and roughly chop the tomatoes; add to the bowl. Slice the basil into fine strips; add to the bowl along with the parsley. Stir to combine; serve chilled or at room temperature.

FIT TO EAT RECIPE PER SERVING: 78 CALORIES, 5 G FAT, 0 MG CHOLESTEROL, 9 G CARBOHYDRATE, 56 MG SODIUM, 2 G PROTEIN, 3 G FIBER

spicy pineapple and mint salsa

MAKES ABOUT 3 CUPS

Serve with grilled pork or fish, such