Recipes
Panko Crusted Salmon with Cumin Mayonnaise
PANKO CRUSTED SALMON WITH CUMIN MAYONNAISE Four six ounce salmon filets, cut into strips about one inch wide 1/2 C. flour 1 C. panko 2 egg whites thinned with 1/4 C. water, whisked to blend 3 Tbsp. olive oil Place the flour, panko, and egg whites in three separate... read more
Curried Cauliflower with Cashews over Quinoa
Inspired by the sale on organic cauliflower at the Astoria Co-op, this weekend, I decided to make my Curried Cauliflower recipe. This one I made today requires: 2 C. cooked quinoa 4 C. steamed cauliflower 1/3 C. roasted cashews (the chili-lime cashews from... read more
Carrot Peanut Butter Soup
CARROT PEANUT BUTTER SOUP Rich and creamy, indulgent, full of antioxidants, protein, and beta carotene. Garnished with chives for a contrasting accent and deepening of flavor. 2 Tbsp. olive oil 4 C. sliced carrots 1 onion chopped 2 cloves garlic... read more
Chicken and Green Beans with Black Bean Garlic Sauce Over Rice
2 Chicken thighs, remove bones and skins, save 1/2 Lb.Fresh green beens, preferably Haricot Verre or Vortex 2 Tbsp. minced garlic 1 Tbsp Sesame oil 1 Tbsp. Chinese oyster sauce 2 tsp soy sauce 1 Tbsp. corn starch 1/4 tsp ground coriander One can black beans drained... read more
PEAR, BLUE CHEESE, PECAN SALAD WITH SALAL BERRY VINAIGRETTE
Pear, Blue Cheese, Pecan Salad with Salal Berry Vinaigrette2 semi-ripe pears quartered and sliced1 Cup pecans toasted in a 350 oven for 10 minutes1/4 Lb. Oregon Blue Cheese, crumbled4 C. spinach leaves torn to bite sized4 C. kale leaves torn to bite sized1C. shredded... read more
Stone Fruit Season
STONE FRUIT SEASON Stone fruits; nectarines, peaches, apricots, plums, and cherries, remind me of a French breakfast I had one Sunday in Antibes, France. Plums at the farmers market were so royally purple and blushed with pink they tempted my imagination. I wanted to... read more
Salal Berry Vinegar
Salal Berry VinegarIn the Pacific Northwest, salal grows prolifically in coniferous forests and within landscaped residences. Its deep green waxy leaves sprout clusters of white bell shaped flowers with pink tips, similar to blueberry flowers, with which they are... read more
Lemon Bars
Tangy, sweet lemon bars, crisp crust and dreamy smooth filling.
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Vegetarian Beet Borscht
From the Moosewood Cookbook – A seven vegetable soup to give you all your servings of veggies in one dish. Celebrating winter produce season in a rich, red way. 2 Tbsp. olive oil 1 1/2 C. chopped onion 1 1/2 C. thinly sliced red potatoes 1 C. thinly sliced... read more
Oysters PM2
One dozen oysters in the shell, scrubbed, top shell shucked, bottom jewel laid upright on a sheet pan.½ C. Asiago cheese, grated fine½ C. bread crumbs1/3 C. butter, softened1/3 C. finely chopped sweet red peppers¼ C. finely chopped purple onion2 cloves garlic, finely... read more
