Relish Recipes — Main Course
Cream of Mushroom Soup
Posted by Donna-Marie Pye on
Speciality mushrooms have become the norm in grocery stores and market stands. Ideally use a variety of different types, but if you only have white or brown available, that is fine too.
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- Tags: Main Course, soup, Vegetarian
Sheet Pan Caprese Gnocchi
Posted by Donna-Marie Pye on
Comfort food is the best way to ward off any winter blues and this easy one-pan recipe fits the bill. Roasting gnocchi gives the pasta a slightly browned exterior while still maintaining a pillowy, chewy interior.
The Ultimate Day-After Turkey Sandwich with Gravy Mayo
Posted by Donna-Marie Pye on
DOWNLOAD RECIPE CARD Ingredients... 1 cup chilled leftover gravy ½ cup prepared mayonnaise Juice of ½ lemon 1 clove garlic Small handful tender herbs, such as parsley, tarragon and/or chives 1 lb leftover cooked turkey meat, shredded 8 slices of your favorite sandwich bread, toasted ½ cup leftover cranberry sauce, divided 1 cup finely shredded romaine lettuce, divided 2 cups kettle-cooked potato chips Kosher salt and freshly ground black pepper Method... In a blender or food processor, add the gravy, mayonnaise, lemon juice and garlic. Blend on speed 1, increasing speed until smooth. Pulse in herbs. Season with salt and...
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- Tags: Bread, Main Course
Caramelized Brussels Sprouts with Bacon & Thyme
Posted by Donna-Marie Pye on
This recipe will convince your hardest critics of the delicious and marvelous versatility of this misunderstood vegetable. Best cooked by steaming, roasting, or boiling and combined with a variety of spices and dressings, these vegetables make a fabulous base for stews, casseroles, salads and sides.
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- Tags: Main Course
Creamy Polenta with Wild Mushroom Ragu
Posted by Donna-Marie Pye on
Cosy is on the menu with this delicious Italian vegetarian dish. Polenta is made from cornmeal. You don’t need to buy products specifically labeled polenta, but it is helpful to assure the quality and size of the cornmeal. The real trick to making wonderful creamy polenta is time. Instant polenta can cook in less than 10 minutes, while regular polenta can take up to an hour, based on grind size.
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- Tags: Creamy Risotto, Main Course, Vegetarian