This sweet and a little bit spicy chutney is a great side relish to a cheese plate of Manchego, aged goat cheese and Asiago. Spread a little on a baguette slice and top with a thin slice of cheese.

The combination of creamy tart goat cheese, sun-dried tomatoes and capers makes for a wine friendly spread on crackers or bread. We serve this often in the Tasting Room for special events. It pairs especially well with our Vin Gris d'Amador.

This somewhat spicy green sauce is served at room temperature as a side dollop, delicious with just about anything. Serve it with grilled meats and summer squashes, mix it with yogurt for a dip, or throw some into some sauteed vegetables. You can vary it with pistachios or almonds instead of pumpkin seeds.

This relish is chunky and flavorful. Use a chef knife to chop everything, since using a food processor will result in more of a paste. It is great tossed with pasta or added to a vegetable sauté. There is no anchovy in this recipe.

I love dollops. I almost always have a small condiment bowl on the dinner table which is the "secret sauce" that transforms a meal and pulls it all together. This cooling labne-based sauce is a great contrast to spicy foods.

Mole sauce is the classic accompaniment to roasted or smoked turkey. See my recipe for the turkey under Grill It. Mole sauce is famous for having chocolate in it, but the chocolate is just one small ingredient. This sauce is a dark concoction of chiles, seeds, nuts and spices that is fragrant and a little bit spicy.

There are many variations of Spanish romesco sauce. My version uses smoked and unsmoked Spanish paprika instead of the dried chiles called for in many recipes. You can get smoked paprika from The Spanish Table and Penzey's Spices online. There are so many ways to use Romesco Sauce. For an appetizer, toss grilled or sauteed shrimp with Romesco and serve warm or at room temperature. Try as a side relish to grilled fish or chicken, as a sandwich spread, combined with soft cheese on crackers, and with breakfast scrambles. If you are in a hurry, try my Romesco Sauce in 10 Minutes. Fast and still good.

This is the olive spread we serve everyday in the Tasting Room. It is very easy to make. This is not a traditional tapenade (see my other olive relishes), but a loose version of the New Orleans muffaletta sandwich spread. Very savory, the ingredients are simple. Don't use anything but regular canned black olives. And don't be afraid of the anchovy - it blends right in.

This traditional French tapenade takes a little time if you have to pit all the olives. There are several varieties in stores that are already pitted, which makes this a cinch to make. Be careful of using too many Calamata olives, as they are very strong. Other varieties like Picholine, Luques, Gaeta,and Niçoise will have a more subtle flavor.