Relish Relish

I was enjoying lunch with my dear friend Holly when she shared a little gem with me. Relish. Relish. Dot. Com.


Here's the skinny from their website:

We offer the plan to get you out of your dinner rut for good and to prepare healthy and creative dinners, every night. You choose your weekly recipes, the grocery list is tabulated, shop once a week and have all of the ingredients needed for five meals. Each week you choose five entrees to make for the week. All dinners are kitchen-tested and take 30 minutes or less prep. The comprehensive grocery list makes grocery shopping a snap. 5 family sized dinners and sides cost less than $95 per week at the grocery store. You will notice substantial savings by sticking to a list. A Relish! subscription is only $7 per month. Monthly freezer menu and party menus are included in the subscription, plus much more.

IT GETS BETTER. For me, at least. Relish just launched a gluten free version! It's http://www.gfreecuisine.com/, and they also have dairy free options.




I have been using it for a few weeks now, and I love it. You can scale down or up on the amount of people you're cooking for (2, 4, 6, & 8). I have saved a lot of money, and have found some GREAT recipes. Here's a little teaser...FABULOUS but make sure you use real basil and real wine. It makes or breaks the dish!

Pasta with Chicken and Basil-Tomato Sauce (for 4)
Prep and cook time: 30 minutes
1 pound chicken tenders, cut into 1-inch pieces
8 ounces GF or regular pasta
1 teaspoon ground fennel seed
1/2 teaspoon coarse sea salt
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1 tablespoon olive oil
2 teaspoons garlic, minced
1 28-ounce can diced tomatoes, undrained
1 cup white wine
1/4 cup Parmigiano Reggiano cheese, grated, optional
1/4 cup fresh basil, chopped
I also added mushrooms.

[1] In a large pot of salted water, cook pasta until cooked through but still firm to the bite. Drain. [2] In a small bowl, combine fennel, salt, coriander and pepper. Sprinkle mixture on chicken and toss to coat. [3] In a large nonstick skillet over medium-high, heat oil. Add chicken; cook, stirring frequently, until golden and almost cooked through, 4 minutes. Remove from heat; set aside. [4] Reduce heat to medium. Add garlic; sauté until fragrant, about 30 seconds. Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil. Reduce heat and simmer 15 minutes. Return chicken to pan and simmer another 5 minutes. [5] Toss pasta with sauce. Serve sprinkled with Parmesan cheese and basil.


GF Breadsticks (I tweaked the ingredients a little from the original recipe)
Preparation time: 10 minutes Baking time: 20 minutes
So amazing my gluten eating roomates devoured them! If you don'thave all of the flours, just use what you have. Oat flour is not my favorite so a lot of times I will use 1.5 cups white rice and 1/4 cup millet.
1 tablespoon active dry yeast
1 teaspoon sugar
2/3 cup milk of choice, warmed to 110 degrees
1/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup oat flour
1/4 cup millet flour
1/2 cup Parmesan cheese or soy Parmesan (I used Toffuti cream cheese)
1 tablespoon olive oil
2 teaspoons xanthan gum, Bob's Red Mill
1 teaspoon onion powder
1/2 teaspoon table salt
1 teaspoon cider vinegar
1 large egg, beaten to foam
1 teaspoon sesame seeds, for sprinkling

[1] Dissolve yeast and sugar in warm milk. Grease large baking sheet or line with parchment paper. [2] In a food processor, process yeast-milk mixture, flour blend, tapioca flour, Parmesan cheese, oil, xanthan gum, onion powder, salt and cider vinegar until blended. Dough will be soft and sticky. [3] Place dough in large, heavy-duty plastic freezer bag that has ½-inch corner cut off. (This makes a 1-inch circle.) Squeeze dough out of plastic bag onto sheet in 10 strips, each 1-inch wide by 6 inches long. For best results, hold bag of dough upright as you squeeze, rather than at an angle. Also, hold bag with seam on top, rather than at side. Brush breadsticks with egg white; then sprinkle with sesame seeds. [4] Place on middle rack of cold oven and turn oven to 400 degrees and bake about 15 to 20 minutes, or until golden brown. Breadsticks will rise as the oven preheats. Rotate position of cookie sheet halfway through baking to assure even browning. I brushed with some garlic "butter" (smart balance). They tasted very close to Red Lobster rolls.