Relish Recipes

I am all about simple, easy cooking in the summer. My garden is bursting with zucchini, herbs and cherry tomatoes, so I decided to make a quick and simple dinner with some half opened packages of penne from my pantry. It came together so quickly and was absolutely delicious. DOWNLOAD RECIPE CARD Ingredients... 1 lb spaghettini, spaghetti or penne pasta (or whatever half-opened packages of pasta you might have)! 1/2 cup Extra Virgin Olive oil 4 cloves garlic, crushed 1 cup chopped fresh parsley 2 cups cherry tomatoes, halved 3 zucchini or summer squash, cut in half lengthwise, then cut...

My garden is bursting with so many fresh herbs. I serve this fish dish on a regular basis, but when I have an herb garden in the summer, it's so tasty using my own produce. I prefer Steelhead Trout over salmon, but either will work. It's so tasty when you make it on a cedar plank, but the plank must be soaked in water for 4 hours.

Invited to a summer party and offered to bring dessert? This easy no-bake summer treat can be made ahead and frozen or refrigerate and serve cold. 

Using a jar of ready-made pesto is a real time saver. We love to add it to roasted vegetables, potatoes, pasta dishes and even as a topping of grilled chicken. We've adapted this recipe from the New York Times and made it with our house-made Garlic Scape Pesto. you make pesto from scratch, you can store it in the freezer over the winter and enjoy fresh garden flavours all season long! Ingredients... 2 medium zucchinis, diced 1 onion, sliced 1/4 cup extra virgin olive oil 1/4 tsp red pepper flakes Kosher/sea salt 3 3/4 cups vegetable or chicken stock 2...

Have you ever gazed at kohlrabi in the supermarket and wondered what on earth you could do with that strange, bumpy vegetable? Here’s the news: you can cook it, but even better, make salad. Being of the cabbage family, kohlrabi’s mild flavour asks for a little zing from something acid. It's crunchy texture marries well with a creamy dressing, as coleslaw does. This sophisticated salad of diced kohlrabi dressed in yogurt and sour cream and brightened with fresh herbs, takes minutes to put together, and it keeps in the fridge for a day if there are leftovers.