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Relish Recipes — Vegetarian

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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Roasted Butternut Squash Coconut Curry

Posted by Donna-Marie Pye on

Roasted Butternut Squash Coconut Curry

Quick and easy meals always have a place in our kitchen, and this Roasted Butternut Squash Curry fits the bill. What also love that it is also dairy and gluten free.

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Lentil Bowl

Posted by Donna-Marie Pye on

Lentil Bowl

The latest release from the Best Of Bridge: 5 Ingredient Cooking series features recipes that use no more than - you guessed it - 5 ingredients. Co-author Emily Richards lead a virtual class in which participants made three unique dishes. Scanning through the book we decided to share this recipe for their Lentil Bowl. January is a good month to start fresh with your cooking routine and we are highlighting plant-based recipes. This one features Za'atar - a Middle Eastern seasoning mix that has always been a popular ingredient in our Middle Eastern classes. Sprinkle it on pita bread brushed...

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Simple Braised French Lentils

Posted by Donna-Marie Pye on

Simple Braised French Lentils

(from Feasting At Home by Sylvia Fontaine) After taking a virtual cheese class from Paris a few weeks ago, I was reminded of how much I miss some of my favourite French dishes. I am a fan of Sylvia's blog and this recipe is so tasty, but also comforting and nourishing. I like to eat it as a side with chicken or fish, but I my favourite is a warm bowl with a poached egg on top. That is comfort for me! DOWNLOAD RECIPE CARD Ingredients... 2 tbsp olive oil 1 onion, diced or 1 large leek, white & light green...

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