Relish Recipes

If you're looking for a great version of classic pumpkin pie, this isn't it. But if you want to try a new take on an old standby,  this no-bake version is what you're looking for. The mousse-like filled light as a cloud, so you can easily eat more than one slice. I use gluten free gingersnap cookies for the crust! Everyone will be THANKFUL.

A few years ago, we had the opportunity to bake this dish, virtually with Anna Olson in her kitchen in the south of France. This gooey, creamy baked casserole of potatoes, cream, cheese, bacon, and onions is true French mountain food. It's perfect for a holiday table.

This is one of those simple soups that after making and enjoying it just once, you won't even need a recipe for it. The addition of Chinese five-spice, with it's combination of star anise, fennel seed, black Szechuan pepper, clove and cinnamon, really enhances the humble carrot and apple combination, giving it a well-rounded flavour complexity with minimal effort.

Ontario peaches are slowly coming to an end, but there is still time to make this late summer salad, and take advantange of the gorgeous tomatoes that are still in season. I also like to add pitted kalamata olives for a salty finish that compliments the sweet peaches. It's the perfect side dish to a late summer barbecue. DOWNLOAD RECIPE CARD Ingredients... Dressing: 2 tbsp white balsamic or Venere white wine vinegar 1/2 cup thinly sliced red onion 3 tbsp Sarafino olive oil 1 tsp grainy mustard 1 tsp liquid honey 1/4 tsp salt 1/4 tsp freshly ground black pepper...

If you’ve never had a semifreddo, it translates as “semi frozen” or “semi cold” in Italian. It is basically a mousse-like dessert made from whipped cream and then freezing until firm in a loaf pan. The best part about semifreddo? It doesn’t require an ice cream maker. The worst part? Be prepared to make this again and again while peaches are in season.