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Relish Recipes — Snacks

Sandra's Maple Pecan Granola

Posted by Donna-Marie Pye on

Sandra's Maple Pecan Granola
Sandra Valvassori is one of our favourite cooking instructors here at Relish. She's also the face and writer behind her beautiful blog Sandra Valvassori. We have been making her granola for years now and topping our daily morning yogurt. It's naturally sweetened and full of heart-healthy nuts and seeds. We keep it stored in our favourite Weck Jars. It's the perfect thing to keep on hand and get your morning off to a good start.

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Cranberry Spiced Snack Mix

Posted by Donna-Marie Pye on

Cranberry Spiced Snack Mix
You can't go to a holiday party without a bowl of this fun party snack mix appearing. The original recipe came out in 1952 when it appeared on the back of the Chex cereal box. It's been tweaked and revised many times over the years and this version is no different. Feel free to put your own spin on it by skipping the nuts or making it vegan or gluten-free. It rarely lasts long once the bowl is put out!

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Creepy Shortbread Witch Finger Cookies

Posted by Donna-Marie Pye on

Creepy Shortbread Witch Finger Cookies
Halloween is not looking like it will be a door-to-door activity this year. So here's a fun cookie to make with the kids. Donna-Marie used to make these with her kids when they were younger, including some fun "mummy" hot dogs, which they still talk about and love, even in their twenties!

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Ricotta & Roasted Red Pepper Crostini

Posted by Donna-Marie Pye on

Ricotta & Roasted Red Pepper Crostini
This is an easy appetizer I've made for years. Creamy ricotta cheese provides the background for sweet roasted red peppers. Add some peppery arugula for a different flavour and a salute to the Italian flag - highlighting red, white and green. The toppings work beautifully with traditional crostini or with pan-fried polenta for gluten-intolerant friends and family - Emily Richards (from Per La Famiglia - Memories and Recipes of Southern Italian Home Cooking)

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Sautéed Dates with Olive Oil & Sea Salt

Posted by Donna-Marie Pye on

Sautéed Dates with Olive Oil & Sea Salt
This recipe comes from our May Book Club read called Delancey by Molly Wizenberg.These dates are a great back pocket trick to make because they are quick, elegant and endlessly adaptable. Serve as an appetizer with warm olive oil and a good amount of crunchy Maldon salt to offset the sweetness or as a delicious dessert after a meal. Try adding them to a salad involving with orange segments, pistachios, some good French cheese and soft buttery lettuce. For a final option, they are delicious at breakfast in a puddle of cold, plain yogurt.

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