FRESH CELERY SALSA
I’m guessing this salsa can support fiery peppers, too. I like it on a plate, next to avocado and pork.

yield: 2 cups
2 cups (8 ounces) rough-chopped celery (about 1/2 bunch)
1/2 shallot, quartered
1/2 large garlic clove, chopped
1 1/2 cups chopped Mutsu apples (peel on), about 1 small apple
6 large mint or 10 cilantro leaves, finely chopped
juice of 1/2 lime
couple pinches salt
1/4 teaspoon coarsely ground coriander seed
1/4 cup extra virgin olive oil

In a food processor, combine celery, shallot and garlic. Pulse about 10 times. Add apple and pulse again, scraping sides, until the salsa is finely chopped, but not pureed.

Scrape into bowl. Fold in herbs, juice, salt and coriander. Add olive oil. Let sit at room temperature for 30 minutes before serving.
c. Purple Kale Kitchenworks and 2minutestodinner.com, 2012

 

CELERY ALMOND SAUCE
This sauce would be my vote to pair with a fish like halibut or skate. It rich, but light.

yield: about 2 1/2 cups
To Fresh Celery Salsa, add 1/2 cup toasted, slivered almonds (finely ground), a little salt, and 2 tablespoons heavy cream. Warm slightly or serve at room temperature.
c. Purple Kale Kitchenworks and 2minutestodinner.com, 2012