Relish Recipes — Vegetarian

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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Shaved Kohlrabi Salad with Apples & Almonds

Posted by Donna-Marie Pye on

Shaved Kohlrabi Salad with Apples & Almonds

Don't be intimidated by kohlrabi! Part bulb, part greens, it's like a cross between a radish, jicama, broccoli, and collard greens.

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Sautéed Dates with Olive Oil & Sea Salt

Posted by Donna-Marie Pye on

Sautéed Dates with Olive Oil  & Sea Salt
This recipe comes from our May Book Club read called Delancey by Molly Wizenberg.These dates are a great back pocket trick to make because they are quick, elegant and endlessly adaptable. Serve as an appetizer with warm olive oil and a good amount of crunchy Maldon salt to offset the sweetness or as a delicious dessert after a meal. Try adding them to a salad involving with orange segments, pistachios, some good French cheese and soft buttery lettuce. For a final option, they are delicious at breakfast in a puddle of cold, plain yogurt.

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Sweet & Salty Honey Baked Vegetable Medley Fries

Posted by Donna-Marie Pye on

Sweet & Salty Honey Baked Vegetable Medley Fries
These vegetable fries make a perfect side dish and will convert any non-root vegetable eater. You can substitute other vegetables like zucchini, but just be careful of your roasting time, since they take less time to roast than the root vegetables.

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