Relish Recipes

If you are not a pie baker, making a galette is the easiest way to show off your fancy baking skills, with little to no skill at all. It's the perfect addition to the fall dessert table when all the pie plates are filled with pumpkin and pecan instead. You can use a store-bought pie shell if you are not a pastry maker. Just let it thaw so you can flatten it and roll just a little bigger.

I am obsessed with cauliflower. I have 'buffaloed, shwarma'd and taco'd' my way through cauliflower. But my newest obsession is a whole, roasted head served over this creamy yogurt and feta sauce. While these beautiful heads are now in season, be sure to make the most of this delicious curciferous vegetable.

If you’ve never had a semifreddo, it translates as “semi frozen” or “semi cold” in Italian. It is basically a mousse-like dessert made from whipped cream and then freezing until firm in a loaf pan. The best part about semifreddo? It doesn’t require an ice cream maker. The worst part? Be prepared to make this again and again while peaches are in season.

This is a little different than our normal recipes, we don't often do advanced baking like this with so many steps, but I felt it was a special occasion to share one of my most tried and true recipes for cakes. Every year for my birthday I like to make myself a cake based on what ever mood I am feeling, and what ever flavours inspire me, this time I wanted to embrace the fun of bright colours and funfetti for entering my 30's! This recipe takes a couple steps, and has a lot of heart and soul, but it is very well worth it in the end! 

- Chef Cassidy

The secret ingredient here is Dijon mustard. You won’t taste it, but it’s working behind the scenes to deepen the flavour. Chop the chard with your longest chef’s knife for efficiency—a 10-incher is perfect.