Relish Recipes — Vegetarian

We've have been making this Pad Thai recipe for years in many of our classes. It's salty, sweet, spicy and sour - all the flavours that are indicative of Thai cooking. We also like to refer to it as a "clean-out-the-fridge" dish as you can use other vegetables you might have taking up space in your refrigerator. While this recipe uses tofu, feel free to substitute (or add) chicken or shrimp. Transfer to a large platter and top with garnishes.

Our dear Chef Cassidy Snow is getting married this weekend! Relish had the honour of hosting her wedding rehearsal party and since she wanted Brussels sprouts incorporated into the meal, co-owner Donna-Marie developed this recipe especially for her. If you are not a fan of Brussels sprouts, this salad just might convince you to try them. The hearty sprouts hold up well if you dress them ahead of time. The crisp apples and salty cheese are a simple yet addictive combination. We added some sliced pickled red onions to the top when serving for a beautiful, colourful finish. DOWNLOAD RECIPE...

Parsnips and apples are a classic fall combination. The sweetness of apples brightens the earthiness of the parsnips. The addition of butter adds a hint of richness without overpowering the flavours with this combination. DOWNLOAD RECIPE CARD Ingredients... 1 tablespoon olive oil 1 tablespoon unsalted butter 1 shallot, peeled and sliced 1 lb parsnips, peeled and cut into ½-inch pieces ½ lb russet potatoes, cut into ½-inch pieces 1 lb red apples, such as Honey Crisp, Courtland or Spy, peeled, cored and cut into ½-inch pieces ½ cup water 2 tbsp apple cider Kosher salt and freshly ground black pepper...