Whether you’re a parent with kids back in school, returning back to non-summer hours at work, or just really busy with end of summer projects and new ventures, you can agree that around this time there seems to be little time to cook. I like to keep basic sauces, marinades, and dressings around that I can use for several purposes. This relish is great as a marinade for meat, a dressing for salads or grain bowls, or a relish on grilled vegetables. This quick and easy recipe can be made on Sunday and last you throughout the week. –Justin Burke-Samson 

Ginger coconut relish 

Ingredients 

• ¼ cup golden raisins
• ¼ cup fresh lemon juice
• 4 garlic cloves, minced 
• ⅓ cup extra-virgin olive oil
• ¼ cup unsweetened coconut flakes
• 1 Fresno chile, seeds removed, finely chopped
• 1-inch piece ginger, peeled, finely grated
• 1 tablespoon. mustard seeds
• ½ teaspoon. ground turmeric
• Salt and ground black pepper

Directions 

1. Combine raisins and lemon juice in a small bowl; let sit until raisins are plump.
2. Using a small saucepan, combine garlic, oil, and coconut and set over medium-low heat. Cook, swirling pan often, until oil is bubbling and garlic and coconut are golden. Remove from heat immediately and stir in chile, ginger, mustard seeds, and turmeric. Transfer to a heatproof bowl and let cool. 
3. Add raisins and lemon juice to garlic mixture and toss to coat; season relish with salt and pepper to taste. 

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