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Relish Recipes — Vegetarian

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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Cheddar and Chive Buttermilk Sourdough Biscuits

Posted by Donna-Marie Pye on

Cheddar and Chive Buttermilk Sourdough Biscuits
Tired of pouring sourdough discard down the drain now that you are all about that fresh bread lifestyle? Relish instructor Paula Costa shares her recipe for tender, tangy biscuits that might give you more reasons to save your starter for breakfast or dinner.

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Easy Mexican Chicken Lasagna (GF)

Posted by Donna-Marie Pye on

Easy Mexican Chicken Lasagna (GF)
Mexico loves to celebrate Día de los Muertos or Day of the Dead  - a multi day holiday gathering that begins on November 1. We thought this was a perfect time to share this Mexican-inspired lasagna made with simple easy ingredients that are just layered together. We used a store-bought rotisserie chicken (or see our vegetarian version suggestion) for a dish that came together in about 10 minutes. The entire family will enjoy it whether you are celebrating Mexican-style or Canadian-style Halloween.

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