Sprout & Pea

Thanks to a cer­tain some­one, I’ve recently taken on bike rid­ing as a fre­quent activ­ity and way to whip my ass into shape.  Yes­ter­day, we con­quered some bridges and spent the day rid­ing to and from Brook­lyn and Man­hat­tan.  When we got home, I felt accom­plished and hun­gry!  It was time to reward our­selves with a fill­ing meal and veg­gie dogs were call­ing our names.

To spruce them up a bit, I made some home­made rel­ish and a greek yogurt top­ping and we added a lit­tle dijon mus­tard.  I’d say that the only thing off here was the chorizo style veg­gie dogs we used because the fla­vor over­pow­ered our exper­i­men­tal trim­mings.  This would have been per­fect with a reg­u­lar ol’ beef dog or veg­gie dog.  These top­pings turned out great though and could def­i­nitely be used on burg­ers too.

Rel­ish

3 sliced Real Pick­les
4 caper­ber­ries
1/​2 small shal­lot chopped
1/​4 of medium sized orange pep­per (or pep­per of your choice)
dash of Worces­ter­shire sauce
few dashes of red wine vine­gar
Blend together in food proces­sor until finely chopped

Yogurt Top­ping

1 6 oz cup of 0% Fage Greek Yogurt
1/​2 small shal­lot chopped
Dash of Adobo
1/​2 tsp olive oil
1/​2 a lemon
stir all ingre­di­ents together