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Relish Recipes — Salads

Shaved Kohlrabi Salad with Apples & Almonds

Posted by Donna-Marie Pye on

Shaved Kohlrabi Salad with Apples & Almonds

Don't be intimidated by kohlrabi! Part bulb, part greens, it's like a cross between a radish, jicama, broccoli, and collard greens.

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Grilled Halloumi and Romaine Salad with Preserved Lemon Dressing

Posted by Donna-Marie Pye on

Grilled Halloumi and Romaine Salad with Preserved Lemon Dressing
Halloumi is a firm cheese that originated in Cypress but is increasingly made domestically. Its claim to fame is that it holds its shape when grilled or fried. Preserved lemons add a more intense in flavour than fresh lemons, and can be found on our store shelves at Relish. You can always try and make your own, but they will take about a month to be ready.

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Asparagus Mimosa with Hard Boiled Eggs & Caper Vinaigrette

Posted by Donna-Marie Pye on

Asparagus Mimosa with Hard Boiled Eggs & Caper Vinaigrette
It's asparagus season and guess what...Sunday May 16 is Mimosa Day! What do the two have in common? It's because when you add the grated egg over the top of the asparagus salad, it is often referred to as "mimosa" as it resembles bright yellow mimosa flowers. This salad is a wonderful way to serve seasonal asparagus with a tangy caper vinaigrette. If asparagus stalks are thick (and in my opinion better eating), then peel before using. Break the stalk at its natural break then peel up to the head with a vegetable peeler. I use green asparagus as it stands up best to the strongly flavoured dressing. This recipe easily serves four, but you could double or triple the recipe for a larger crowd.

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Simple Braised French Lentils

Posted by Donna-Marie Pye on

Simple Braised French Lentils

(from Feasting At Home by Sylvia Fontaine) After taking a virtual cheese class from Paris a few weeks ago, I was reminded of how much I miss some of my favourite French dishes. I am a fan of Sylvia's blog and this recipe is so tasty, but also comforting and nourishing. I like to eat it as a side with chicken or fish, but I my favourite is a warm bowl with a poached egg on top. That is comfort for me! DOWNLOAD RECIPE CARD Ingredients... 2 tbsp olive oil 1 onion, diced or 1 large leek, white & light green...

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Cheesy Dutch Baby

Posted by Donna-Marie Pye on

Cheesy Dutch Baby

Imagine a crepe and an omelette had a love child and covered it with a tangy salad. Intrigued? Dutch baby is like a giant puffy pancake— part popover, part soufflé and all delicious. Making it feels a bit like a magic trick since you put a pan of liquid batter into the oven and in no time it blooms up into a crispy, golden puffball (kids will happily sit in front of the oven glass and watch its progress with awe).

Dutch baby is also like a distant but beloved cousin of the cheddar soufflé in my first book. It’s easier and faster than soufflé, though, and while it’s not as luxurious, it’s still incredibly tasty and satisfying. And since it always looks like a salad bowl to me, I add greens and make it true!

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