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Relish Recipes — Side Dishes

Make-Ahead Chipotle Mashed Sweet Potatoes

Posted by Donna-Marie Pye on

Make-Ahead Chipotle Mashed Sweet Potatoes
This sweet potato dish is a wonderful combination of sweet and smoky (from the chipotles). It is a perfect side dish to the traditional Thanksgiving turkey dinner, but is delicious any day of the week.

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Barbecued Corn Salad with Oregano Vinaigrette

Posted by Donna-Marie Pye on

Barbecued Corn Salad with Oregano Vinaigrette
This is the perfect salad to make with things from the garden and/or farm market. Grilling the corn enhances the sweetness and the fresh oregano complements the sweetness and lends and earthy flavour to this delightful summer salad.

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Brussels Sprouts with Browned Butter and Black Garlic

Posted by Donna-Marie Pye on

Brussels Sprouts with Browned Butter and Black Garlic
Black garlic has a highly concentrated taste - licorice meets balsamic meets the absolute essence of garlic. It's a quick way tin inject a huge amount of flavour into a dish. Get everything chopped and ready for this dish before you start, but don't cook it until just before starting - you want the sprouts to be eaten fresh from the pan.

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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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Asparagus Mimosa with Hard Boiled Eggs & Caper Vinaigrette

Posted by Donna-Marie Pye on

Asparagus Mimosa with Hard Boiled Eggs & Caper Vinaigrette
It's asparagus season and guess what...Sunday May 16 is Mimosa Day! What do the two have in common? It's because when you add the grated egg over the top of the asparagus salad, it is often referred to as "mimosa" as it resembles bright yellow mimosa flowers. This salad is a wonderful way to serve seasonal asparagus with a tangy caper vinaigrette. If asparagus stalks are thick (and in my opinion better eating), then peel before using. Break the stalk at its natural break then peel up to the head with a vegetable peeler. I use green asparagus as it stands up best to the strongly flavoured dressing. This recipe easily serves four, but you could double or triple the recipe for a larger crowd.

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