Relish Recipes — Vegetarian
Chef Cassidy's Elote (Mexican Street Corn) Salad
Posted by Donna-Marie Pye on
I don’t know if there’s a tastier way to enjoy corn on the cob than Elote corn, smothered in a creamy mayo sauce and topped with chili powder, cheese and lime. Developed by Relish's Chef Cassidy and served at one of our recent Mexican cooking classes, this popular corn recipe was an absolute favourite and makes a great side dish for any BBQ or potluck.
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- Tags: Salads, Side Dishes, Vegetarian
Fresh Tomato & Basil Sauce
Posted by Donna-Marie Pye on
Simplicity and comradery are the keywords for this summertime tomato and basil sauce. Ask your friends or family to join the fun and watch ripe tomatoes and fragrant basil transform in your colourful stockpot.
Neapolitan Pizza Dough
Posted by Donna-Marie Pye on
RELISH TIPS - TOP PRODUCTS Epicurean Pizza Peel Emile Henry Pizza Stone Ingredients... 2/3 cup milk (150 g) ¼ cup water (50 g) 2½ cups all-purpose flour or 00 flour 1 package (8 g/2 1/4 tsp) quick rise dry yeast 1 tsp kosher salt (5 mL) 1 tsp granulated sugar (5 mL) 2 tbsp olive oil (30 g) Preparation... To begin, ensure the milk and water is at room temperature. Do not use cold ingredients as it will not activate the yeast for your dough to rise. Combine dry ingredients (flour,dry yeast, salt and sugar) and then...
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- Tags: Main Course, Snacks, Vegetarian
Watermelon & Feta Salad with Fresh Mint
Posted by Donna-Marie Pye on
If you’ve never had watermelon and feta cheese together, you’re in for a treat! The saltiness of the feta pairs beautifully with the sweet, fruity flavours of the watermelon. The mint gives the salad a bright refreshing flavour, and the balsamic drizzle gives a great tart note. If you’re looking to pair this dish with wine, a dry sparkling rosé would marry well with the sweet and salty flavours in this delightful summer salad.
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- Tags: Salads, Vegetarian
Grilled Asparagus with Romesco Sauce
Posted by Donna-Marie Pye on
Asparagus heralds the arrival of spring, especially when slathered in this vibrant, make-ahead romesco sauce of tomato sauce, jarred bell peppers and almonds, spiked with chilies and spices. No mystery why Catalonians put it on everything from meat to fish to veggies! If you have any leftover, take some baguette for a dip. Consider it the home advantage!