Relish Recipes

Turkey, Salsa & Black Bean Chili

Posted by Donna-Marie Pye on

Turkey, Salsa & Black Bean Chili
We've all been immersed in these crazy times for over 6 weeks and we have to admit, it's starting to take it's toll. On top of all of this, Donna-Marie is also in the process of moving her home of 24 years. She and her husband are downsizing, so cleaning out the freezer is doubly important. She pulled together this chili for a weeknight meal with what she had in her pantry, refrigerator and freezer. For a vegan version, skip the meat and dairy topppings and substitute more vegetables such as mushrooms and eggplant.

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Quarantine Carrot Cake

Posted by Donna-Marie Pye on

Quarantine Carrot Cake
We don't want to remind you of what we are living through right now, but the name was just too catchy to not use it. And who doesn't need a little sweet treat either? With all the carrots we've been using, we thought we'd give you a delicious dessert idea to use them up. This is an incredibly moist cake packed with lots of extra nutrients from nuts, seeds and fruits. It makes one 9-inch pan, which makes it so easy to frost and no electric mixer is required. You can easily make a gluten-free version by substituting 1:1 Gluten free baking flour (we like Bob's Redmill 1:1 Baking Flour best). Using GF flour will give you a slightly lighter textured cake.

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Clean-Out Refrigerator Frittata

Posted by Donna-Marie Pye on

Clean-Out Refrigerator Frittata
Frittata can be made with almost anything you have in the fridge and want to use up. Just ensure the ingredients are cooked before combining them with the egg mixture. (Recipe from Best Of Bridge - Sunday Suppers, Robert Rose Publishing 2017)

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Spiced Chickpea, Sundried Tomato and Spinach Salad

Posted by Donna-Marie Pye on

Spiced Chickpea, Sundried Tomato and Spinach Salad
This healthy and satisfying recipe comes from "Eat More Plants - Over 100 Anti-Inflammatory, Plant Based Recipes For Vibrant Living" by Desiree Nielsen, RD. Creamy chickpeas are spiked with earthy spices and accented with sweet and umami flavours from the tomatoes. Chewy, fresh, crunchy and satisfying. It makes use of a favourite salad green - parsley which has long been neglected as a mere garnish. Parsley is packed with vitamins K and C in addition to anti-inflammatory flavonoids. (Penguin Random House, 2019)

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Our Best No Knead Bread

Posted by Donna-Marie Pye on

Our Best No Knead Bread
We didn't develop this recipe, it came from a baker in New York City, but it has to be the easiest artisan-style bread to make. Be careful you don't get addicted to it because you can't help but make it everyday.

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