Relish Recipes

This soup is a special enough for the Thanksgiving table or a delicious weeknight dinner with warm soft bread pretzels for dipping or serving alongside. It's bursting with robust, sweet and savoury flavours and really when can you go wrong when you combine bacon + apples + cider + Cheddar. It's the definition of fall comfort food and guaranteed to get rave reviews.

All brownies are not created equal. I have eaten many a brownie in my day, and while anything caramel is my jive, I really do love chocolate brownies. It seems to be my go to treat for dropping off to friend or neighbour when a pick-me-up is needed, I can whip up a batch when heading to the cottage or off for a hiking weekend and I always seem to have the ingredients on hand if I just REALLY need some chocolate! Follow our recipe plus tips mixing and lining your pan with parchment paper successfully. Enjoy!

Buried in your oven drawer or stacked in a kitchen cupboard, you probably have a stained, well-worn sheet pan that's seen you through all kinds of dishes, from cookies to baked chicken fingers. But sheet pans can take it a step further by making a complete meal. It concentrates flavour, requires little handling and has virtually no messy clean up. And because a sheetpan can withstand high temperatures, you can finish your dish under the broiler for even more caramelization. Today's recipe from Best Of Bridge 5-Ingredient Cooking is a delicious way to make a simple sheet pan meal. Phlippens Jerk Sauce is new to our store shelves, but we have been loving all of this local company's selection of smoked sauces for the past 2 years. They are all made right here in Waterloo region using local ingredients without any additives or preservatives. It's an easy way to add flavour to any protein. If Phlippens is not available to you, feel free to use any "jerk" seasoning sauce or paste.

Last year when I asked my friend Janet to join me for pickling, she suggested we do some pickled jalapenos. Now my family are not big pickle-eaters, but little did I know how much I would love them. From tacos and fajitas to nachos and burgers, I went through them so quickly, so I clearly needed to make more this year. Make sure you wear gloves when slicing them (I wore latex dishwashing gloves) and safety glasses are a great idea to protect my eyes from any excess juice. Once sliced, pack into the jars. I like to process mine in a water bath, but if you have refrigerator space, you can store them in fridge. They get sweeter and milder the longer they sit. Now I am ready for a new season of my favourite Mexican-inspired dishes with a little homemade kick on the side! Be sure to read my suggestions on how to use them in other dishes at the end of the recipe (links to some of our favourites included). Enjoy!

I can't say it enough times - August is my favourite month for seasonal produce. My husband and I make many dinners out of corn, zucchini, potatoes, tomatoes, salad greens, green and yellow beans to say nothing of the pots of herbs we have on our back deck. We harvest the herbs every night to either top a salad or garnish a finished dish. But nothing compares to the flavour of peaches in season! Not only do I use them in both salads, sandwiches, savoury and sweet dishes, but there's something about standing over the sink while the peach juice drizzles down the side of your face that just screams...this is SUMMER!

Today's recipe comes from one of my favourite author's and cookbooks - Rose Murray's A Taste of Canada (2008). While it's a take off of a classic pineapple upside down cake, the peaches replace the pineapple rings and blackberries (or blueberries) are substituted for maraschino cherries. This version is lighter and fresher with just a tiny bit of batter and LOTS of fruit. It's best served warm with a dollop of whipped or ice cream.