Relishes/12 recipes

The addition of ingredients like curry powder and grated Parmesan make this salad special. Great for sandwiches, on crackers as an appetizer or served on lettuce leaves.

From across Northern Italy there are many variations. A rich broth, juicy Italian tomatoes and rich herb simmered for a long time. I used a mixture of sliced mushrooms from my local supermarket and dried lobster, oyster and shitake mushrooms. Then used the mushroom juice in place of chicken broth. Outstanding reduction of rich comfort flavors.

This cream cheese-based cracker spread is served free at a local pub. It was so delicious that I knew I had to try to duplicate it home after I first had it. At the pub, the spread is served with club-type crackers, but it goes well on any cracker or with crudites.

I cut the recipe in half and made 24 mini muffins, which baked in 12 minutes. I also took the liberty of adding a pinch of ground cinnamon and 1/4 tsp. of vanilla extract.

Quick and easy to make, and they taste great.

Delish herring canapes that are perfect for any party or gathering. They will have everyone coming back for more!

.

Delicious Spicy Mango Chutney recipe.

I have loved this recipe for years. The cookies are moist and yuummmmmmmy.

Green tea with fresh mint leaves, adding lemon juice and honey, wonderful drink.

Sweet potatoes topped with sweet caramel onions, creamy hummus and crispy kale chips. It's even vegan and vegetarian but beefy enough to satisfy even the meat lovers.

Apple-Lovage Chutney recipe

Quick, easy, and refreshingly delicious. I used Roma tomatoes, cored and finely chopped them. Used freshly seeded jalapeno peppers only. You don't need the store-bought usually over-salted salsa. This homemade version tastes great and much better for you :)

Tostadas always make a nice alternative to a salad. Love the crunch, I used beef that was cooked with some taco seasoning instead of chicken.

Awesome flavors in every way. Pickled relish with wasabi mayo perfectly complimentary. When you bite into it the texture is equal or better than milk-fed fillet mignon.