Relish Recipes — Main Course

In reviewing recipes and classes we have taught over the past 15 years, we came across a recipe from 2013 that we taught on how to cook different types of roasts. Today's Weekend Recipe is from our lesson on how to cook a delicious roast of pork. From my years working with Ontario Pork, I came to appreciate the value of the pork rib roast - it's always tender and juicy. The sweet and tart combination of the red onion makes a perfect counterpoint to this cut’s full rich flavour.

"When we thought of this weekend recipe, we realized that January 24 is in fact National Peanut Butter Day during 2026, so we figured what better day to have a feature on peanut butter than today? This is a tasty dish that can be used as an appetizer or a main dish, originating from Indonesia but becoming vastly popular in Thailand, it's the perfect addition to a weeknight rotation!"

Many of you will recognize our recipe contributor today. It's Chef Patrick Mathieu otherwise known as the Stationhouse Chef or on Instagram as @stationhouse_. For many years, Chef Patrick's date night classes were some of our most popular and our loyal followers loved attending. In case this is your first introduction to Patrick, he is most often found as Captain on one of the Waterloo Region's Fire Department teams. 

Loaded with fresh herbs and veggies, this cauliflower shawarma is quick, simple, and delicious for lunch or dinner. 

Using a jar of ready-made pesto is a real time saver. We love to add it to roasted vegetables, potatoes, pasta dishes and even as a topping of grilled chicken. We've adapted this recipe from the New York Times and made it with our house-made Garlic Scape Pesto. you make pesto from scratch, you can store it in the freezer over the winter and enjoy fresh garden flavours all season long! Ingredients... 2 medium zucchinis, diced 1 onion, sliced 1/4 cup extra virgin olive oil 1/4 tsp red pepper flakes Kosher/sea salt 3 3/4 cups vegetable or chicken stock 2...