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Relish Recipes — Vegetarian

Best of Bridge Bowtie Shrimp & Pesto Pasta

Posted by Donna-Marie Pye on

Best of Bridge Bowtie Shrimp & Pesto Pasta
Bowtie pasta, also known as farfalle, means butterfly in Italian. We love how the pesto nestles into the pinched centre of the pasta for more flavour in each bite. Using bottled pesto is a great supermarket hack, or use our recipe for Small Batch Pesto when harvesting the basil.

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Sandra's Maple Pecan Granola

Posted by Donna-Marie Pye on

Sandra's Maple Pecan Granola
Sandra Valvassori is one of our favourite cooking instructors here at Relish. She's also the face and writer behind her beautiful blog Sandra Valvassori. We have been making her granola for years now and topping our daily morning yogurt. It's naturally sweetened and full of heart-healthy nuts and seeds. We keep it stored in our favourite Weck Jars. It's the perfect thing to keep on hand and get your morning off to a good start.

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Small Batch Basil Pesto

Posted by Donna-Marie Pye on

Small Batch Basil Pesto
Basil pesto, the iconic green sauce we slather on everything from pasta to paninis is both ancient and modern. A Latin poem from the year 25CE describes pounding together herbs, cheese, oil and vinegar - making pesto the oldest sauce in Europe. Long adored in Italy, pesto made it's way into North America in the 70's and evolved from a motor-and-pestle affair to a shelf-stable condiment. Pesto literally translates into the word "pounded" and is made from fresh basil, nuts, olive oil, garlic and cheese.

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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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Grilled Summer Vegetable Panzanella

Posted by Donna-Marie Pye on

Grilled Summer Vegetable Panzanella
This grilled vegetable salad is filled with summer zucchini and eggplant that are marinated in an herby dressing. Crusty croutons help soak up the flavours. The optional feta cheese adds a briny finish but if you prefer a dairy-free option, top the salad off with some crunchy Maldon salt flakes - regular or smoked.

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