Relish Recipes — Main Course

Phyllo Wrapped Salmon & Spinach

Posted by Donna-Marie Pye on

Phyllo Wrapped Salmon & Spinach
This is the perfect dish to prepare for small dinner parties. It may seem like a bit of work, but once your bundles of fish and savoury vegetables are all wrapped up, you can relax. This is an easy recipe to double or triple if serving 4 to 6 people.

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Buckwheat Galettes with Egg, Ham, and Cheese

Posted by Donna-Marie Pye on

Buckwheat Galettes with Egg, Ham, and Cheese

A galette is a buckwheat crepe filled with savoury breakfast staples, such as egg, ham, and cheese. It hails from Brittany and is enjoyed at any time of day. To prepare these galettes for a group that wants to eat together, have all your ingredients ready to go so you can assemble each one in the pan as the crepe finishes cooking. Note that buckwheat flour—despite the fact it has “wheat” in its name—is entirely gluten-free. It is ground from a seed, not a grain.

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Cheesy Pesto Stuffed Squash

Posted by Donna-Marie Pye on

Cheesy Pesto Stuffed Squash

One of my favourite autumn squashes to roast is Delicata squash. If you have never tried Delicata, it truly is a "squash-of-joy"! Its edible skin and creamy interior make it a no-fuss vegetable to prepare. Stuffing it with this cheesy, pesto combination makes you think of lasagna, so eat up, squash and all!

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Harvest Zucchini & Corn Soup

Posted by Donna-Marie Pye on

Harvest Zucchini & Corn Soup
Put all that fresh produce to good use in this summer corn and zucchini soup. It's thick, creamy and full of veggies. This soup freezes well, so make sure to freeze some so you can enjoy a taste of summer once the weather gets a little cooler.

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French Zucchini Tian

Posted by Donna-Marie Pye on

French Zucchini Tian
First and foremost, a tian, is not a recipe, but an oven-proof earthenware baking dish. By extension, everything baked in that dish is called a tian. The Provencal tian is certainly the best known: It consists of vegetables, often zucchini, tomatoes and eggplants.

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