Charred Orange and Fennel Relish

This unusual relish captures every bit of an orange’s essence — zest, pith and pulp — to create a tart and bitter counterpoint to sweet and tender fennel. It’s a more than welcome alternative to traditional steak sauces.

Makes 4 servings

1 tablespoon canola oil ½ medium fennel bulb, fronds removed and reserved, root cut out, cut into 4 (½-inch) slices 1 orange, cut into ½-inch rounds

Kosher salt and freshly

ground black pepper, to taste

3 tablespoons extra-virgin

olive oil

2 tablespoons white verjus or white wine vinegar 1 tablespoon fresh lemon juice 1 tablespoon honey 1 tablespoon finely sliced fresh chives

Instructions: Drizzle the canola oil over the fennel and orange slices. Season with salt and pepper. Lay the slices on a hot grill, turning them every 60-90 seconds until well charred, about 6 minutes. Remove from the grill and let cool.

Dice the fennel and orange into small pieces and transfer to a bowl. Coarsely chop the reserved fennel fronds and add to the bowl along with the olive oil, verjus, lemon juice, honey and chives. Stir gently to combine.

Nutrition per serving: 139 calories, 11 g fat (2 g saturated fat), 0 mg cholesterol, 17 mg sodium, 12 g carbohydrates, 2 g dietary fiber, 9 g sugar, 1 g protein

FROM “HOMEGROWN: COOKING FROM MY NEW ENGLAND ROOTS” BY MATT JENNINGS (ARTISAN)