Relish Recipes — Egg
Sheet Pan Western Omelet
Posted by Donna-Marie Pye on
If you’re on breakfast duty, these sheet pan omelets are unbeatable for their ease of preparation. Omelets are hearty and filling, but standing over a stove making individual omelets probably isn’t how you want to spend a gorgeous morning at the lake—especially when everyone rolls out of bed at different times. You can serve these alongside bacon and home fries, but for my money, they make the perfect filling for a build-your-own breakfast sandwich bar! (From The Essential Cottage Cookbook by Andrea Buckett, Appetite by Random House, 2025)
Apple Five-Spice Snacking Cake
Posted by Donna-Marie Pye on
This Chinese five spice cake is brimming with a delicious blend of aromatic spices and grated apples all topped with rich and creamy ginger frosting! It's the perfect mid-afternoon snack or to even serve to guests.
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- Tags: baking, Breakfasts, Desserts, Egg, Holiday Baking, Mother's Day, oranges
Our Favourite Vegetarian Pad Thai
Posted by Donna-Marie Pye on
We've have been making this Pad Thai recipe for years in many of our classes. It's salty, sweet, spicy and sour - all the flavours that are indicative of Thai cooking. We also like to refer to it as a "clean-out-the-fridge" dish as you can use other vegetables you might have taking up space in your refrigerator. While this recipe uses tofu, feel free to substitute (or add) chicken or shrimp. Transfer to a large platter and top with garnishes.
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- Tags: chili, Egg, Main Course, Vegetarian
Nonna's Italian 'Penicillin' Soup
Posted by Donna-Marie Pye on
This cosy comforting chicken soup is know to cure just about anything that ails you. It hits the spot on a chilly day for sure!
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- Tags: Egg, How to Make Chicken Stock, soup
Anna's Wholegrain Pancakes
Posted by Donna-Marie Pye on
Yes, wholegrain pancakes can be fluffy, tender and tasty. Letting the batter sit for 5 minutes before cooking your pancakes allows the whole wheat flour and oats to absorb the liquid, which keeps the batter light and delicate. I usually prefer regular rolled oats in baking because they hold their shape and texture, but quick-cooking oats work equally well here because they soak up the liquid quickly and still make a fluffy pancake.
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- Tags: Anna Olson Recipe, Breakfasts, Desserts, Egg, Main Course, vegan, Vegetarian