Red Onion Jam & A Fig & Walnut Tapenade by Guest Chef Natasha Schooten

As Luck would have it, Guest Chef Natasha Schooten of The Watermark Beach Resort sent me a guest recipe of condiments for a charcuterie plate on the very day that a box of delicious cured meats arrived from Niagara Specialty Foods (more on that goodness in Artisan and Specialty products section)

Chef Natasha, who currently calls sunny Osoyoos, BC home, is very quickly becoming a force to be reckoned with on the Canadian food scene and being recognized for her passion for both sustainable and local products. These two condiment recipes are so easy that I thought I was missing something. I wasn’t and they are both amazing. Next time dinner consists of munching on meats and cheeses or you have guests over for appies- try these two sides- you will not be disappointed!

Sweat the onions with 8 Tbsp of the sugar, salt & oil on med heat (about 10 minutes) Add remaining sugar, red wine & grenadine and cook down for about an hour, stiring regularly.

Seriously. That’s it. It’s that easy and unbelievably delicious.

Dump all of this goodness in your food processor and puree. Again, it’s ridiculously easy and turns into something soooo yummy.