Relish Recipes

"A deliciously creamy concoction—but surprise! There’s not a drop of dairy here. Instead, prepare this unbelievably satisfying soup with full-fat coconut milk and add a dash of our Butcher’s Block seasoning to enhance the mushrooms’ earthiness. Though it’s delicious year-round, we love this recipe best on a brisk winter’s afternoon." - Kanel

We are thrilled to have locally-made SNickelFritz Mustard on our store shelf for the Oktoberfest season (or until they are all gone). Here are two make-ahead sides that can be a delicious part of your Thanksgiving or Oktoberfest table.

If you are not a pie baker, making a galette is the easiest way to show off your fancy baking skills, with little to no skill at all. It's the perfect addition to the fall dessert table when all the pie plates are filled with pumpkin and pecan instead. You can use a store-bought pie shell if you are not a pastry maker. Just let it thaw so you can flatten it and roll just a little bigger.

I am obsessed with cauliflower. I have 'buffaloed, shwarma'd and taco'd' my way through cauliflower. But my newest obsession is a whole, roasted head served over this creamy yogurt and feta sauce. While these beautiful heads are now in season, be sure to make the most of this delicious curciferous vegetable.

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.