Relish Recipes
MAPLE LEAF ICE BOX CAKE
Posted by Donna-Marie Pye on
This Canada Day–themed dessert is bright and refreshing. Assembling your cake the night before or even a few days before saves time and allows the flavours to combine. Choose the ripest, reddest strawberries for the perfect flag topping.
Balsamic Marinated Pork Tenderloin With Strawberry Compote
Posted by Donna-Marie Pye on
This grilled pork tenderoin is bursting with summertime flavor. It’s a snap to make, light and delicious- an easy way to cook strawberries in a savoury dish!
Rhubarb Sour Cream Pie
Posted by Donna-Marie Pye on
WATCH OUR VIDEO ON HOW TO MAKE HOMEMADE PIE CRUST Download Recipe Card This has always been our #1 recipe on our website. It's time to share it once again. You can't go through a rhubarb season without making this pie at least once. Ingredients... 1 9-inch unbaked pie crust Topping: 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup melted butter Filling: 4 cups chopped rhubarb 1 egg 3/4 cup granulated sugar 1 cup sour cream 1/3 cup all purpose flour Method... Preheat oven to 450 F. Topping: In a bowl, combine flour with sugar. Pour in...
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- Tags: Desserts
Sautéed Dates with Olive Oil & Sea Salt
Posted by Donna-Marie Pye on
This recipe comes from our May Book Club read called Delancey by Molly Wizenberg.These dates are a great back pocket trick to make because they are quick, elegant and endlessly adaptable. Serve as an appetizer with warm olive oil and a good amount of crunchy Maldon salt to offset the sweetness or as a delicious dessert after a meal. Try adding them to a salad involving with orange segments, pistachios, some good French cheese and soft buttery lettuce. For a final option, they are delicious at breakfast in a puddle of cold, plain yogurt.
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- Tags: Appetizers, Breakfasts, Gluten Free, Snacks, vegan, Vegetarian
Asparagus Mimosa with Hard Boiled Eggs & Caper Vinaigrette
Posted by Donna-Marie Pye on
It's asparagus season and guess what...Sunday May 16 is Mimosa Day! What do the two have in common? It's because when you add the grated egg over the top of the asparagus salad, it is often referred to as "mimosa" as it resembles bright yellow mimosa flowers. This salad is a wonderful way to serve seasonal asparagus with a tangy caper vinaigrette. If asparagus stalks are thick (and in my opinion better eating), then peel before using. Break the stalk at its natural break then peel up to the head with a vegetable peeler. I use green asparagus as it stands up best to the strongly flavoured dressing. This recipe easily serves four, but you could double or triple the recipe for a larger crowd.
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- Tags: Salads, Side Dishes