Relish Recipes — Main Course
Michael Olson's Springtime Spaghetti Carbonara
Posted by Donna-Marie Pye on
The addition of green peas and a little chopped chives or green onions adds a colourful pop to this classic Italian dish, reminding us that spring is right around the corner!
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- Tags: Main Course, Pork
Buckwheat Galettes with Egg, Ham, and Cheese
Posted by Donna-Marie Pye on
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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- Tags: Breakfasts, cookbook, Egg, Gluten Free, Main Course, Vegetarian
Cheesy Pesto Stuffed Squash
Posted by Donna-Marie Pye on
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!
Harvest Zucchini & Corn Soup
Posted by Donna-Marie Pye on
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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- Tags: Main Course, soup, squash, Vegetarian
French Zucchini Tian
Posted by Donna-Marie Pye on
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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- Tags: baking, Gluten Free, Main Course, Side Dishes, vegan, Vegetarian