Quick Braised Lentils with Blistered Tomatoes and Kale

The last of summer tomatoes enliven this dish and, when blistered, add sweetness and brightness. Fall kale is plentiful this time of year, and pairs well with earthy lentils and crumbled goat cheese. To save time with this recipe, buy pre-cooked lentils, which can be found at many upscale markets....

Quick Chickpea Biryani

Biryani is a fragrant and flavorful rice dish hailing from India, and varies greatly from region to region. This version is vegan and features chickpeas as the protein, minimizing the cooking time significantly....

Roasted Cauliflower Pasta with Parsley and Toasted Walnuts

Together with the toasted walnuts, this fall inspired dish boasts more cauliflower than actual pasta, making it a healthy, veggie-forward meal. Feel free to substitute or include other vegetables like roasted broccoli, peppers, or root vegetables to the mix....

Lentil Salad with Roasted Carrots and Labneh

The earthy taste of lentils goes perfectly with the earthiness of root vegetables. Carrots, roasted to a caramel sweetness, seem to be a particularly felicitous match....

Prawn Dhansak

The red lentils in this dish cook down to a mush, though you could add more robust lentils for a bit of a bite. Anglo-Indian restaurants often use canned pineapple to add sweetness, but butternut squash or pumpkin is more usual in Indian recipes, and it lends an extra creamy texture and a less aggressive sweetness to the lentils....

Italian Tomato, Lentil, and Bacon Soup

I couldn’t get enough of this soup the first time my Italian zia lifted a big pot of it from her stove, and it is still one of my family’s favorite suppers — rich, filling, and tasty enough to satisfy the heartiest of appetites and, if served with a loaf of crusty bread, the perfect one-pot meal for when the nights start drawing in....

Chilled Shrimp Salad

This flavorful recipe is from Mike Whisenhunt, chef at Brimmer & Heeltap....

Spelt Berry Salad with Honey-Thyme Apples and Pecans

A colorful, flavor-packed salad boasting all the best this season has to offer, this is a great fall picnic or potluck candidate. If you can remember, soak the spelt berries overnight to speed up cook time; if you forget, you’ll simply want to let them cook an additional 15–20 minutes, until tender....

Sheet Pan Harissa Chicken and Sweet Potatoes

This dish takes just 10 minutes of hands-on time before going into the oven to bake. Mildly spicy and smoky, the quick harissa marinade is easy and simple — just stir it up in a bowl....

Pumpkin Spelt Loaf with Pepita Streusel

Whole-grain loaves can often be sturdy and squatty, but this fall beauty is almost stately in stature, with a light crumb and subtle kiss of spice. While I love grinding down pepitas to use in the batter, you can certainly use almond or hazelnut meal if you prefer....

Rustic Rosemary Cornmeal Tart with Wild Blackberries

The recipe has grown up with me and reflects my fondness for herbs with sweets and my propensity to add the crunchy, nuttiness of cornmeal everywhere I can! Make one big tart or individual galettes, and serve warm with vanilla bean ice cream for dessert. If there are leftovers, have a second slice for breakfast with coffee....

Halibut with Summer Vegetables, Dashi & Curry Oil

You can’t go wrong with a bowl of fresh halibut and summer vegetables in a light dashi broth. Dustin Ronspies (Art of the Table) recommends pairing this dish with a dry Riesling from Wichmann Dundee Estate in Willamette Valley, Oregon....

Strawberry and Lemon Balm Drizzle Cake

Lemon balm has long been used for medicinal purposes — hence the name — so this cake is practically health food. That’s my story anyway....

Straight-up Strawberry Ice Pops

Fannie’s Ice Pops makes “fun on a stick” — frozen summertime treats that are vegan, gluten-free, all natural, and feature local, organic ingredients whenever possible....

Strawberry Elderflower Tiramisu

This flowery, fruity dessert can be made ahead and stored in the fridge. It features fresh local strawberries....

Blueberry Mint Swirl Popsicles

Summer isn’t summer without popsicles. This recipe is a riff off the classic mojito combination of mint, lime, and brown sugar....

Thai-Style Crab, Mushroom, and Pumpkin Curry

Adding fresh Thai herbs to commercial curry paste and canned coconut milk really lifts this dish to another level, while the inclusion of sweet pumpkin and earthy mushrooms makes this dish rich and satisfying enough for the darkest winter evening....

Winter Crab Salad with Orange Miso Dressing

Eating salad in January can seem a bit of a chore, but this zesty winter salad is packed with more than enough flavor to enliven even those tastebuds dulled by a surfeit of cookies and eggnog....

Black Bean and Beet Burgers

When you grate beets and mix them with black beans, something interesting happens: the mixture looks a whole lot like raw hamburger. Grated cheese is tucked inside the patties, “Juicy Lucy” style. While the patties cook, the cheese oozes from the inside out and forms a savory crust....

Emerald Forest Cake

At this time of year, a trip to the farmers market yields slim pickings for the seasonal cake baker, and for a time, this seasonal cake-recipe writer was similarly lacking in inspiration, until I turned my attention to all the wonderful local products in our store cupboards and freezers. As thoughts of hand-crafted chocolate and succulent frozen cherries came to mind, I started mulling a Pacific Northwest version of a traditional Black Forest Cake. After some local and seasonal substitutions, the result was a take on the cake that might be better than the original....

Grapefruit & Fennel Salad

A simple, refreshing salad with bright zesty flavors. Juicy grapefruit and crunchy shaved fennel are arranged overtop a bed of vibrant butter lettuce....

French Toast Muffins

Serve these pretty French toast muffins as a starter, as part of the main course, or as a sweet ending to your special gathering. They are easy to make and can be made with most any fresh berry. Assemble before your guests arrive, and place them in the oven to bake right as the guests walk in the door....

Strawberry Chamomile Bellini

As your guests arrive, hand them a refreshing champagne cocktail, made with fresh strawberries and a whisper of chamomile, the perfect starter to your spring gathering....

Caramel-Poached Pears with Chocolate Caramel Cream and Toasted Hazelnut Sables

The flavors, temperatures, and textures of this dessert demand the diner’s attention: buttery, melt-in-your-mouth cookies with crunchy edges; sweetly yielding, slightly warm caramelized pears; and frozen chocolate cream, light as a cloud. Each of the components is quite straightforward and comes together easily....

Cardamom Strawberry Newtons

This is one of those favorite childhood cookies. This recipe is a nod to the Fig Newton, but switches for the season by using strawberry jam....

Korean Short Rib Bibimbap with Rachel Yang

“If you are going to break the rules, you better know the rules,” says Rachel Yang, chef owner of Joule, Revel, and Trove restaurants. Rachel and her husband, Seif Chirchi, have risen in Seattle’s culinary scene by, among many things, honoring authentic cuisine through reinvention....

Endive and Apple Salad with Buttermilk Dressing and Maple-Glazed Pecans

Serves 6 | active time 20 minutes A perfect balance between bitter and sweet, endives and apples are a classic combination. Paired with a creamy, tangy buttermilk dressing and maple-glazed pecans, this simple, texture-filled salad is a delicious beginning to the holiday meal. Salad 5 endives, ends trimmed, leaves separated 2 apples (Honeycrisp, Gala, or Braeburn), thinly sliced 1/8 cup finely sliced red onion 1/2 cup maple-glazed pecans (see below) or toasted pecans 1/4 cup crumbled, cooked bacon (optional) Maple-Glazed Pecans Toss raw pecans with pure maple syrup, lightly coating. Salt and pepper. Spread out on a lightly greased cookie sheet and place in a 400°F oven for 20–25 minutes, mixing once halfway through. Pecans will begin to smell toasty and darken just slightly. Remove, let cool 10 minutes, loosen the...

Parsnip “Popcorn”

You know how parsnips taper dramatically from top to tail, becoming slender halfway down? This snack is a perfect use for the lower skinny ends. When thinly sliced and baked in a low oven, the parsnip rounds curl up into pieces the size of popped corn. Sprinkle generously with your favorite flavored salt or spice—I like garam masala—and find a movie! Buy your parsnips from a farmers market or another source of organic produce so that you can leave the skins on. After a gentle scrub, they clean up nicely and you’ll get the added bonus of extra flavor and nutrients. Makes about 2 cups, to serve 2 hungry moviegoers Start to finish: about 1 hour Recipe: 4 small parsnips (or the “tails” of 3...

Braised Lamb Shanks with Pomegranate and Fennel

Serves 6 | cooking time 2 hours, 30 minutes active time Sumptuous slow-braised lamb shanks are infused with fennel in two forms, seed and bulb, and cooked in stock and port. To finish, scarlet pomegranate juice is reduced to make a bright sauce, giving the lamb life and vibrancy. Serve this over a creamy polenta. Recipe 6 lamb shanks, 1 pound each salt and ground pepper 2 tablespoons oil 2 large onions, cut into wedges, or 2 pounds pearl onions (in the freezer section of your grocery store) 6 whole garlic cloves, peeled 2 large fennel bulbs 5 rosemary sprigs or 3 bay leaves One 750-milliliter bottle ruby port 3 cups chicken or beef stock 1 teaspoon whole fennel seeds 1 teaspoon whole peppercorns 1 teaspoon salt —— 2 cups pomegranate juice 1/2 cup pomegranate seeds Steps Preheat oven...

Dark-Chocolate Panna Cotta with Candied Blood-Orange Slices

Serves 6 | 30 minutes active time, 6 hours to refrigerate A decadent finish to your holiday dinner, this creamy luscious dark-chocolate dessert is rich and satisfying, yet not overly sweet. Simple to make, this make-ahead dessert can be brought out right after dinner, already dished up, with no hassle (but with lots of applause). Panna Cotta 2 cups heavy whipping cream 1 cup half-and-half 1/8–1/4 cup sugar 2 teaspoons vanilla or Kahlua liqueur generous pinch salt 1 cup quality bittersweet chocolate chips 1 package gelatin 1/4 cup fresh blood-orange juice (or regular orange works too) Candied Blood-Orange Slices 1 blood orange, thinly sliced (or use a regular orange) 1/2 cup sugar 1/2 cup water Steps In a medium pot, gently heat whipping cream and half-and-half over medium heat. Add sugar, vanilla, and salt. Stir often...

Fermented Miso Recipe

Makes 8–10 cups | 4 hours active time Recipe 13 ounces dried soybeans (though, of course, fresh ones would be tastier) 1 20-ounce tub koji rice 7 ounces salt 1/4 cup dry white wine Steps Start with the dried soybeans, which are available in most markets with Korean and Japanese products (in Seattle, Central Market). Wash beans at least 4 times, until the water runs clear after soaking the beans in a new bath of water (much like rinsing rice). Put soybeans in a large pot filled with water several inches above the beans. One recipe calls for adding three times as much water as the weight of the beans, but the important part is to make sure the beans don’t dry out. Soak the beans for 18...

Creamy Parsnip Tart

Parsnips may be unexpected in the pastry kitchen, but their natural sweetness and creamy quality when cooked recommend them for the job. The inspiration for this elegant dessert came from a similar treatment of carrots, which got me thinking … if parsnips can stand in for carrots in a classic favorite like carrot cake, why not a tart? Makes one 10-inch tart, to serve 8 to 10 Start to finish: about 5 hours, including baking and chilling Recipe: 1/2 cup (1 stick) unsalted butter, softened 2 tablespoons granulated sugar 2 tablespoons light brown sugar 2 tablespoons honey 1 cup all-purpose flour 1/4 cup whole-wheat flour 1/4 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon cinnamon 10 ounces parsnips, peeled and sliced in 1/4-inch thick coins (about 1 1/2 cups) 2/3 cup heavy cream 3 cloves 1...

Sunchoke Soup with Truffle Oil

Serves 6 | active time 35 minutes A silky smooth soup that hints of earth and fall. Surprisingly vegan, the soup is light yet richly satisfying with deep umami flavors. Recipe 1/4 cup olive oil 1 large onion, diced 3 cloves garlic, roughly chopped 1 tablespoon fresh thyme (or sage or rosemary) 3 cups water 3 cups chicken or vegetable stock 1/2 pound sunchokes, scrubbed, sliced 1/2 pound potatoes (Yukon or white), sliced 1/2 cup dried mushrooms (like shiitake or morels) 1 teaspoon salt 1/8 teaspoon white pepper 1/2 teaspoon soy sauce (or Bragg Liquid Aminos) 1/2 teaspoon white vinegar Drizzle of truffle oil Steps In a large, heavy-bottom pot, heat olive oil over medium-high heat. Add onion. Saute 4–5 minutes until golden, stirring often. Add garlic and fresh herbs, saute 1–2 minutes. Add stock, water, sunchokes, potatoes, dried mushrooms,...

Parsnip Pancakes

You could call these latkes, rosti, or fritters too. Appropriate served alongside sliced brisket or with a poached egg and a side of sausage, these crispy-edged pancakes are pleasingly creamy in the middle, thanks in part to Gruyere cheese, an egg, and a glug of cream, which hold them together. Makes about 12 pancakes, to serve 4 to 6 Start to finish: about 45 minutes Recipe: 4 cups loosely packed, grated parsnips (about 3 large) 1 small onion, thinly sliced or grated 2 ounces Gruyere cheese, grated (about 1/2 cup) 1 clove garlic, finely minced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2/3 cup heavy cream 1 egg 2 tablespoons coarsely chopped fresh thyme 4 teaspoons all-purpose flour 1 tablespoon olive oil plus more as needed Use your hands to toss together...

Tomato Miso Bread

Makes 4–6 servings | 25 minutes active time Recipe 1 loaf of sourdough or fermented bread from a local bakery 4–5 ripe heirloom tomatoes (can be from the freezer from summer harvest) 1 cup miso, matured at least 6 months if homemade 1 cup unsalted butter, softened Steps Take one part miso and add equal parts softened butter. Mix thoroughly and then add miso until the mixture is rich and delicious but doesn't taste prominently of butter. This mixture will taste “salty” and should be pretty strongly flavored. The final miso butter can stay refrigerated for two weeks. Bring to room temp before using and paddle until smooth. Put 6 cups of salted water in a pot. Bring to a boil. Make an ice bath (at least 6 cups...

Spiced Pear, Pomegranate, and Butterscotch Upside-Down Cake

If you’ve ever wondered what autumn on a plate might taste like, then you just might want to try this riff on a classic upside-down cake. Thick slices of juicy pear, poached in pomegranate juice to add a tart undertone, meld with a rich butterscotch glaze to form a fudgy-sweet topping for a soft, moist cake, fragrant with autumnal spices....

Caponata Stuffed Baby Bell Peppers

Makes about 2 dozen | Start to finish: 1 hour, 15 min This makes a great small-plate appetizer or a first course. If you have larger peppers in your garden, this can be made into a main course, paired with a soup or salad. The caponata filling freezes well, so it’s worth the effort even if you are making only half the quantity of peppers. Caponata filling: (makes 2 cups) 1 large red onion, small dice (2 cups) 1 small eggplant, small dice (2 cups) 1 large zucchini, small dice (2 cups) 1 large red bell pepper, small dice (1 1/2 cups) 1/4 cup rice bran oil or alternative high-heat cooking oil fine sea salt and fresh ground black pepper, to taste 1/4 cup raisins, soaked in 1/4 cup dry...

Polenta Tart with Heirloom Tomatoes, Mozzarella, and Prosciutto

Here’s a quick and easy alternative tart crust that’s light, less complicated than pastry, and naturally gluten-free. The polenta crust holds its shape beautifully and is just as versatile on a dinner table or as a perfect option for casual entertaining. Leftovers make a great, fuss-free workday lunch. You can also parbake the crust ahead of time, store in the refrigerator overnight, and then assemble and bake the next day. This is a great tart to make year-round by altering the ingredients to take advantage of what is in season....

Snake River’s Zabuton Steak and Chef’s Garden Tomato Salad with Mint Chimichurri

Serves 2 │start to finish: 35 minutes INGREDIENTS: 2 8-ounce Snake River Farms Zabuton steaks, or substitute a tender, thin cut such as flatiron steak 8 ounces diced garden tomatoes 2 ounces mixed garden greens, such as kale, mustard greens, chard 1/4 cup quartered Kalamata olives 2 ounces red wine vinegar 4 ounces extra virgin olive oil 2 ounces Rogue Creamery Smokey Blue Cheese 4 ounces pickled Walla Walla sweet onions (recipe follows) 2 tablespoons mint chimichurri (recipe follows) Sea salt and pepper to taste STEPS: Season the steak with salt and pepper. Grill over high heat to rare or medium rare, about 7 minutes. Let rest five minutes, then slice across the grain in thin slices. Sprinkle tomatoes with salt and pepper. Fine-julienne the greens. In a mixing bowl, toss tomatoes, greens, olives,...

Lavender Lemon Posset with a Lavender Hazelnut Crumb

Until the First World War, when rising land prices and lack of manpower ravaged the industry, South West London was famous for its vast fields of lavender. Lavender had been used for centuries in England as a perfume, a medicinal herb, and in cooking, and both Queen Elizabeth I and Queen Victoria were fans. So it seemed appropriate to include lavender in a posset, an old English dessert in which cream is heated and then slightly curdled with acid, in the form of citrus juice or wine, so that it sets. While a lavender shortbread would pair perfectly with this decadently creamy dessert, I took that idea in a slightly different direction by topping the possets with a lavender hazelnut shortbread...

Grilled Lamb Chops with Lavender Chimichurri

This herby, garlicky sauce from Argentina is most traditionally served with a grilled steak, but I always think its vinegary tang is a wonderful complement to the sweetness of lamb. When I experimented with adding fresh lavender to the more usual herbs, I wondered whether it would stand up to the more robust flavors of garlic, vinegar, and mint. I needn’t have worried: There it was, adding a bright floral note and a subtle complexity to the mix. Serves 4 | active time 20 minutes including grilling INGREDIENTS: 3 cloves garlic 1 cup fresh Italian parsley 3 tablespoons fresh oregano 1 tablespoon fresh mint leaves 1 tablespoon tender fresh lavender leaves 1/2 tablespoon lavender flower heads, picked before they have fully opened 1 teaspoon crushed red pepper flakes 3 tablespoons...

Lavender, Elderflower, and Grapefruit Gin Fizz

When I started mulling over a lavender cocktail, I knew immediately that lavender’s flowery tones would pair well with an elderflower liqueur such as St-Germain and the botanical flavors of gin. From there, my mind jumped to a refreshing and summery gin fizz made with a lavender simple syrup and a dash of St-Germain. A gin fizz is traditionally made with lemon, but this can overpower the delicate lavender syrup a little too much. A substitution of pink grapefruit juice brings out the lavender’s sweet aromatics perfectly. If you can find Lavender DRY Soda, do use that to top up the fizz. Otherwise, club soda or even sparkling water will work just fine. If you don’t want to use a raw...

Pot-au-feu

Thierry suggests starting with a good piece of meat that benefits from long cooking over low heat, something with fat but not too much. Get good, firm vegetables. If they are soft, they’ve been out of the ground too long. Seattle’s farmers markets in October have wonderful vegetables this time of year. 8 servings | Total cooking time about 2 hours INGREDIENTS: 2 pounds of beef brisket or culotte 4 carrots, peeled and cut in half 2 yellow onions, peeled and cut in half, studded with 5 cloves 2 turnips, peeled and cut in quarters 2 rutabagas, peeled and cut in quarters 2 Yellow Finn potatoes, peeled and cut in half 2 leeks, cut in half 1 head of green cabbage, cut in quarters STEPS: Place the meat in a big pot, cover...

Fermented Miso

Makes 8-10 cups 4 hours active time 13 ounces dried soybeans (though, of course, fresh ones would be tastier) 1 20-ounce tub koji rice 7 ounces salt 1/4 cup dry white wine Start with the dried soybeans, which are available in most markets with Korean and Japanese products (in Seattle, Central Market). Wash beans at least 4 times, until the water runs clear after soaking the beans in a new bath of water (much like rinsing rice). Put soybeans in a large pot filled with water several inches above the beans. One recipe calls for adding three times as much water as the weight of the beans, but the important part is to make sure the beans don’t dry out. Soak the beans for 18 hours, checking...

Lentil Tahini Wraps

Recipe from Sylvia Fountaine, Feasting At Home Serves 4 | 25 minutes For the lentils 1 cup caviar black or pardina brown lentils 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon olive oil Salt to taste For the sauce 2 tablespoons tahini paste 3 tablespoons warm water 2 tablespoons fresh lemon juice 1 to 2 garlic cloves finely minced 1/2 teaspoon kosher salt cracked pepper, to taste 1 teaspoon Sriracha sauce For the wraps 1 1/2 cups shredded cabbage 1 1/2 cups shredded carrots 3 cups chopped cilantro and scallions 1/2 avocado, sliced (optional) 2 tablespoons toasted sunflower or pumpkin seeds (optional) 4 (12-inch) tortillas, warmed STEPS: Cook lentils in a pot of water until cooked al dente. Drain well and season with cumin, coriander, olive oil, and salt to taste. While lentils are cooking, make tahini sauce. In a small bowl, using a fork...

Toasted Coconut and Lime Tart with Chili

serves 8 | Total time 2 hours Crust: 9- or 10-inch round tart pan with removable bottom 1/2 cup butter (1 stick) at room temperature 1/4 cup white sugar 1/2 teaspoon salt 1 cup all-purpose flour 1 large egg yolk Filling: 1 14-ounce can sweetened, condensed milk 1/2 cup sour cream zest from 2 limes (about 2 tablespoons) 1/4 cup fresh lime juice 1 large egg yolk 1/2 cup lightly toasted coconut flakes, unsweetened Topping: 1 1/4 cup heavy whipping cream 1 teaspoon lime zest 3 tablespoons white sugar 1 tablespoon cornstarch 2 tablespoons toasted coconut flakes Aleppo chili flakes (optional) STEPS: To make the crust, place butter, sugar, and salt in a stand mixer, and with the paddle attachment, whip on medium speed until light and fluffy, scraping down sides if necessary, about 3 minutes. Add flour, and beat on low speed 30–45...

5-Spice Pulled Pork Tacos

serves 4-6 | active time 30 minutes, total time 6 hours Pulled pork gets an Asian twist in this recipe with the addition of a flavorful Chinese 5 Spice rub. The pork cooks low and slow in the oven (or use a slow cooker), infusing your home with an incredible exotic aroma. Piled on tortillas with a flavorful cabbage carrot slaw and a spicy Sriracha sauce, and the tacos are the perfect balance of spicy, sweet, tart, and umami flavors. Summer has arrived! Pulled Pork 1/8 cup salt 1/8 cup brown sugar 1 1/2 teaspoon Chinese 5 Spice 3.5 pounds boneless pork shoulder 1 tablespoon rice wine vinegar Cabbage Carrot Slaw 3 cups purple cabbage, shredded or finely sliced 1 cup carrots, shredded 3 scallions, chopped 1/4 cup chopped mint (or cilantro...

Cucumber Gazpacho with Yogurt, Lime, and Cilantro

serves 4-6 | Start to finish about 30 minutes In the heat of summer, nothing is as cooling and refreshing as cucumber. Here, it is blended into a silky, creamy soup with Greek yogurt, coriander, lime, and cilantro, and then chilled. When ready to serve, top the gazpacho with finely chopped shallot, diced cucumber, and scallions for delicious texture and beautiful color. This can easily be made a day ahead. Gazpacho 1/3 jalapeno, sliced 1 tablespoon shallot, plus more for garnish 1 small garlic clove 1 English cucumber (12 ounces) sliced 1/2 cup cilantro 1–2 tablespoons fresh lime juice 1 cup plain Greek yogurt (not nonfat) 1/4 cup sour cream 3/4 teaspoon salt 1/4 teaspoon white pepper 1 teaspoon coriander 1 tablespoon olive oil Garnish 1/2 cup cucumber, finely diced 1–2 tablespoons shallots, finely diced 2 scallions (or...

Shrimp Aguachile

A light and refreshing summer appetizer inspired by the flavors of Mexico. Lime, jalapeño, and cilantro infuse the shrimp with a flavorful, bright acidity, which pairs deliciously with salted crunchy tortilla chips....

Chill Out for Summer

For those who love to garden and cook — and eat — summer is “show time!”...

Dungeness Crab Salad with Green Apple and Celery

(This recipe is from John Sundstrom’s cookbook Lark– Cooking Against The Grain being re-released by Sasquatch Books in late August.) Serves 4 | 15 Minutes For the apple mayonnaise 2 egg yolks 1 teaspoon freshly squeezed lemon juice 1⁄3 cup canola oil Kosher salt and freshly ground black pepper 1 tablespoon very finely diced skin-on Granny Smith apple 1 tablespoon very finely diced celery rib For the crab salad 1 pound Dungeness crab-meat, picked through 1 teaspoon minced chives Kosher salt and freshly ground black pepper 1⁄4 cup julienned skin-on Granny Smith apple, for finishing 1 tablespoon celery heart leaves, for finishing STEPS: To make the apple mayonnaise, in a medium bowl, whisk the egg yolks and lemon juice for 2 to 3 minutes, or until pale yellow and thickened. While whisking, slowly drizzle in the canola oil...

Summer Vegetable Pistou

From John Sundstrom of Lark serves 4-6 | total time 1 hour Pistou: 2 tablespoons extra virgin olive oil 1 yellow onion, peeled and sliced 3 garlic cloves, peeled and slivered 1 cup summer squash, diced 1 cup ripe tomatoes, cored and diced 1/4 cup cherry tomatoes, halved 1/4 cup green beans 1/4 cup cannellini beans, precooked 1/4 cup dry white wine 4 cups Parmesan stock (see below) kosher or sea salt fresh ground black pepper pistou sauce (see below) Saute onion in olive oil on medium heat until light golden, Add garlic and cook until softened. Add vegetables, beans, and white wine. Reduce wine slightly, then add stock, and seasonings. Simmer until vegetables are tender. Stir in pistou sauce and immediately ladle into serving bowl(s). Serve as a hearty vegetarian main course or as...

Victoria Sponge Cake

A classic Victoria sponge can be made ahead of time, and then filled and decorated on site for a glorious, decadent, and portable summer treat. Traditionally, the cake is filled with preserves and dusted with confectioners’ sugar, but in summer, I like to create a much more rococo affair, with jam, whipped cream, and oodles of fresh summer berries. The following quantities make for a nice deep cake in 7-inch cake pans, or slightly shallower cakes in 8-inch pans. Serves 8 | active time 20 minutes (start to finish: 50 minutes + time to decorate) INGREDIENTS: Butter or oil for greasing the pans 3/4 cup butter (at room temperature) 3/4 cup superfine sugar 3 large eggs 1 teaspoon vanilla extract 1 1/3 cups all-purpose or cake flour, sifted 1 1/2 teaspoons...

Scotch Eggs

Since 1738, when the fabled British department store Fortnum & Mason claims to have invented them as a traveler’s snack, the estimable, robust, and highly portable Scotch egg has been an integral part of a proper British picnic, and versions of varying quality are to be found in every British supermarket and gas station shop....

A Jug of Pimm’s

A British summer — from Wimbledon to Ascot to the Queen’s magnificent garden parties — isn’t complete without a refreshing glass or several of citrusy Pimm’s, and, thanks to a long-running ad campaign, you’ll often hear Brits tell you it’s “Pimm’s o’clock,” a time of day that seems to be extraordinarily flexible. What you’ll never hear, though, is a Brit refer to it as a “Pimm’s Cup,” though the bottle is marked “Pimm’s No. 1 Cup.” First produced in 1823 by a certain James Pimm, this fruit cup was once produced in six numbered varieties, using different base liquors. Nowadays, Pimm’s normally refers to the gin-based version, which is increasingly available at good liquor stores and supermarkets in the Seattle area....

Buckwheat, Date, Lime and Black Sesame Madeline

INGREDIENTS: 3 large eggs 1/2 cup sugar 3/4 cup buckwheat flour 1/4 cup rice flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 teaspoon vanilla extract zest of 2 limes 8 tablespoons butter 1 tablespoon honey 6 Medjool dates, finely diced 1/4 cup black sesame seeds Melted butter for brushing pan In a stand mixer with whisk attachment, cream together the eggs and sugar on high speed for 3–5 minutes. Sift together flours, baking powder, and salt. Stir into egg and sugar mixture, then add vanilla and zest. Let rest for an hour. During this time melt the butter and honey together and allow to cool to room temperature. Pour the butter mixture into the flour/egg mixture in a steady stream, stirring. Allow batter to rest for an additional hour in the refrigerator, then...

Berbere Chicken with Ethiopian Lentils

Recipe from Sylvia Fountaine, Feasting At Home Serves 6 | active time 15 minutes, total time 45 minutes Lentils 2 tablespoons olive oil 2 cups diced onions 1 cup diced carrots 5 cloves garlic, minced 1 tablespoon fresh ginger, minced 2–3 tablespoons Berbere Spice Mix (recipe below) 1 cup French green, indigo, or beluga caviar lentils (do not use a split lentil) 1 cup diced tomato 1 teaspoon salt 3 cups water fresh Italian parsley for garnish Chicken 6 chicken thighs (skin on) kosher salt ground black pepper 2–3 tablespoons Berbere Spice Mix olive oil Berbere Spice Mix 3 tablespoons sweet paprika 1 tablespoon red pepper flakes, ground plus more for extra spiciness 2 teaspoons cumin seeds or powder cumin 1 teaspoon coriander seeds (or powder) 1 teaspoon cardamom powder (or seeds, shell off) 1 teaspoon turmeric 1 teaspoon salt 1 teaspoon fenugreek seeds (or powder) 1 teaspoon black peppercorns...

Neah Bay Salmon with Eaglemont Cider Deglaze

Chef Dan Ratigan Serves 4 | 15 minutes INGREDIENTS: 8-ounce Neah Bay salmon filets 1 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons canola oil 1 teaspoon fresh grated ginger 8 ounces Eaglemount raspberry-ginger cider 3 tablespoons unsalted butter 1 tablespoon shallots, brunoise 1 tablespoon garlic, minced 12 ounces kale (lacinato or other variety), cleaned and trimmed 1/4 cup white wine or stock STEPS: Pat filets dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sear fish skin side up in two batches, turning over once, until fish is just medium rare, 2–3 minutes per side. Transfer filets to a platter and keep warm, loosely covered with foil. (Do not wipe skillet clean.) Discard excess oil from...

Dharma Ridge Farm Beet and Mystery Bay Goat Cheese Napoleon

Chef Dan Ratigan Serves 4 l Active time 15 minutes INGREDIENTS: 3 large Golden beets 12 ounces Finnriver Fire Barrel cider 1⁄4 cup granulated sugar 6 ounces Mystery Bay goat cheese, softened 4 teaspoons minced fresh chives 2 teaspoons minced fresh thyme 4 turns freshly ground black pepper 3 teaspoons extra-virgin olive oil kosher salt, to taste chopped, toasted hazelnuts for garnish STEPS: In a pot, cover beets with water and cook until just done, about 35–40 minutes. Cool just enough to handle, then, using a clean towel, rub the skin from the beets and chill until cool all the way through. Bring cider and sugar to a boil in a 1-quart saucepan over medium-high heat. Reduce until the mixture coats a spoon. Let cool. Transfer to a squeeze bottle. Using a mandoline, slice beets to...

Ras el Hanout Spice Blend

Ras el hanout literally translated means “head of the shop,” created from the best spices the Moroccan shop owners had to offer....

Beef Bourguignon

Recipe by Monica Kass Rogers Serves 8 │start to finish: 2 hours and 45 minutes INGREDIENTS: 1/2 pound quality bacon, diced 4 pounds boneless beef chuck, trimmed of fat and cubed 1/3 cup flour 2 teaspoons fresh-cracked pepper 1 teaspoon fresh-ground salt 4 tablespoons olive oil, divided 3 tablespoons brandy 2 tablespoons butter 1 pound baby carrots (each carrot halved) 1 large onion, diced 2 leeks, white parts and just a bit of the green 4 cloves of garlic, peeled and minced 3 bay leaves handful of fresh flat-leaf parsley, minced 2 cloves 2 thyme sprigs 1/2 can tomato paste 3 cups unsalted beef broth 1 750-milliliter bottle of burgundy red wine, such as Pinot Noir 1 pound mushrooms, finely diced, sauteed in 2 tablespoons butter (optional) STEPS: In a heavy saute pan, fry bacon until fat is rendered and bacon is crisp. Remove bacon...

Cock-A-Leekie Soup

The weather can be so variable here in late spring and early summer, and on a cold, damp June-uary day, there is nothing more comforting than a warming bowl of chicken soup....

Flamiche

This classic leek tart comes from the Picardy region of Northern France. I’ve changed it up a little by omitting the traditional top crust, adding a little cheese to the bottom crust, and sprinkling some pancetta and chives into the leek filling for greater depth of flavor....

Pasta with Leeks and Ham

Serves: 4–5 | active time 15 minutes (start to finish: 45 minutes) Italians have known for a long time that braising sliced leeks in a little stock or wine turns them delightfully soft, creamy, and sweet. This traditional pasta sauce — this is my Italian mother’s version — makes the most of this sweetness, offsetting it with just enough savory ham and cheese to be richly satisfying. The result is quick and easy enough for a weekday supper, and pretty and unusual enough for a dinner party. INGREDIENTS: 2 pounds leeks (approximately 4 medium leeks) 1 tablespoon olive oil 2 tablespoons unsalted butter 1 cup chicken broth, dry white wine, or dry white vermouth (or a combination) 6 ounces cooked ham, sliced into matchsticks Salt and pepper to taste 12...

Coconut Cashew Quinoa Granola

This not-too-sweet blend of toasty cashews and almonds, fragrant coconut, and quinoa is a current favorite....

Creamy Red Pepper Seafood Chowder

From Chef Casey Carr, Hood Canal Events This is not your grandmother's family chowder recipe. Creamy, buttery cod and scallops are complimented well by a kick of cayenne spice and paprika. Serves 4 I active time 45 minutes INGREDIENTS: 1/2 pound in-shell shrimp 1 onion, small dice 3 stalks celery, small dice 1 tablespoon garlic, minced 2 tablespoons butter 1 pound red potatoes 1/4 teaspoon cayenne 1 1/2 teaspoons paprika 2 cups shrimp stock 4 cups clam juice 1 6-ounce can tomato paste 1 pint heavy cream 1/2 pound cod, chopped 1/2 pound scallops 1/2 cup butter 1/2 cup flour 1/4 cup parsley, chopped 1/2 red bell pepper, finely diced salt and pepper to taste STEPS: Peel and devein shrimp. Boil shrimp shells in 2 cups of water to make shrimp stock, 10 minutes. Sweat onion, celery, and garlic in butter, then add potatoes, cayenne,...

Northwest Steelhead Trout with Garlic Maple Vinaigrette

From Chef Josh Delgado, Alderbrook Resort & Spa serves 4 | active time 25 minutes INGREDIENTS: 6 ounces dried black lentils 2 cups cold water 2 bay leaves 4 ounces whole garlic 4 ounces maple syrup 2 ounces apple cider vinegar 1 bunch baby turnips 6 ounces olive oil 4 6-ounce pieces of steelhead (with or without skin) 4 ounces unsalted butter 1 tablespoon chives, minced 1 tablespoon basil, minced 1 tablespoon tarragon, minced salt and pepper to taste STEPS: Preheat oven to 350°F. Place lentils, water, and bay leaves in a small sauce pot and bring up to a simmer for 8–10 minutes, until the lentils are tender but not split open. Once tender, strain lentils, remove bay leaves, and set aside. In a small sauce pot, bring garlic, maple syrup, and a pinch of salt to a simmer until...

Roasted Beet Salad with Pistachio Pesto, Goat Cheese & Thyme Honey

From Chef Josh Delgado, Alderbrook Resort & Spa Serves 6 | Active time 10 minutes INGREDIENTS: 4 large beets 1 cup white wine 1 cup pistachios, toasted 1 orange, zested and juiced 1 lemon, zested and juiced 1 shallot, thinly sliced 1 tablespoon basil 1 tablespoon tarragon 1 tablespoon parsley 4 ounces extra virgin olive oil 1 bunch thyme 4 ounces honey 4 ounces chevre goat cheese salt and pepper STEPS: Preheat oven to 350°F. Place beets in a roasting pan with the wine and season liberally with salt and pepper. Place in oven for roughly 2 hours or until fork tender. Once the beets are cooked, carefully wipe them with a kitchen towel and cut into 1-inch by 1-inch pieces or desired shape. Allow to completely cool, roughly 30 minutes. While the beets are roasting, place the toasted pistachios...

Upside-Down Rhubarb Cake

In this flourless upside-down cake, resist the temptation to add berries or other fruit. The flavorful, bright liveliness of the rhubarb is front and center, its sourness mellowed just slightly with vanilla and butter....

Smoked Trout Bruschetta with Fennel Dill Slaw

This appetizer comes together quickly and easily. The fennel dill slaw is the true star here, and often I’ll prepare it as a simple salad to start a meal. Toasted slices of baguette are lathered with creme fraiche, then topped with smoked trout — or smoked salmon if you prefer. After the baguette slices are placed on a serving tray, they are piled high with the flavorful fennel slaw and garnished with lemon zest. The smokiness of the trout paired with the fresh, bright tanginess of the fennel slaw is at once earthy and refreshing. Serves 20–24 | start to finish 20 minutes INGREDIENTS: 1 baguette olive oil for brushing 1 large fennel bulb, cored and trimmed (about 10 ounces) 1/2 cup chopped dill 1/8 cup...

Spring Vegetable and Chickpea Minestrone

This hearty spring soup can be a delicious start to a meal or a whole meal in itself. A nod to the Palouse region of our state, it features Pacific Northwest–grown chickpeas, which give the soup its heft. Early spring vegetables like asparagus, peas, fennel, and broccoli give the soup its beautiful green color, while fresh, spring tarragon adds unique flavor. Play around with the vegetables and make it your own, taking care not to overcook the vegetables. If going gluten-free, rice or quinoa are great substitutions for the pasta. Serves 8 | start to finish 30 minutes INGREDIENTS: 2 tablespoons olive oil 1 medium onion, diced 1 cup chopped fennel bulb or celery 5 garlic cloves, minced 4 cups flavorful stock — chicken or vegetable 4...

Seared Black Cod with Meyer Lemon Risotto and Gremolata

RECIPES AND PHOTOS BY SYLVIA FOUNTAINE In early spring, we plan our gardens. We till the soil and plant the seeds, feeling all the while the excitement and anticipation of what will come. While we wait for our new seedlings to emerge, perennial spring produce and the last vestiges of late-winter produce can help bridge the gap. Emerging stalks of rosy-hued rhubarb uncurl their tightly-fisted leaves, rising to the sun, almost yawning after their long winter’s nap, a welcome harbinger of spring. Purple-tipped asparagus breaks through the earth, sending tender shoots up to the sky. Late-winter Meyer lemons and fennel bulbs can still be found, and with the help of pantry ingredients like Palouse-grown legumes, delicious and hearty meals are near...

Baked Lemon, Honey, and Rosemary Cheesecake

At this quiet time of year, when the earth is still sleeping and only a few green shoots remind us that we are about to tumble headlong into the madcap cacophony of spring, the pickings are slim when it comes to seasonal produce. Instead, this luscious baked cheesecake is a celebration of those cupboard ingredients that are so easy to take for granted here in the Pacific Northwest: fresh ricotta cheese from the farmers market, our astonishing local honeys, and new farm eggs -- all imbued with intriguing hints of the rosemary that grows like a weed in our backyards. If you can get Meyer lemons, they would work wonderfully, but ordinary lemons, such as I used here, are more than fine....

Quinoa-Crusted Salmon

by Arran Stark Serves 4 | start to finish: 35 minutes INGREDIENTS: 4 5-ounce pieces of fresh, de-boned Pacific salmon 1 cup cooked quinoa, cooled 1 tablespoon chopped fresh dill 1/2 cup mayonnaise 1 tablespoon freshly squeezed lemon juice 1 tablespoon finely diced red onion 1/2 teaspoon chopped fresh garlic 1 teaspoon whole grain or Dijon mustard 2 tablespoons chopped fresh parsley Kosher salt and freshly ground black pepper STEPS: Preheat oven to 375°F. Line a baking sheet with parchment paper. Lay the salmon pieces on a cutting board and season lightly with salt and pepper. In a small bowl, mix quinoa and fresh dill. In another small bowl, combine mayonnaise, lemon juice, red onion, garlic, mustard, and parsley to make a remoulade. Season lightly with salt and pepper. Arrange fish pieces on the baking sheet, skin...

Carrot and Fennel Salad

We’ve lost the historic carrot colors to one simple taproot: the orange carrot. But red, yellow, and purple varieties are making a comeback....

Hazelnut Lemon Thyme Crackers

This simple cracker recipe is essentially a savory twist on the old-school refrigerator cookie—as easy as it gets. Different types of thyme can be used for slightly different flavors. I have regular thyme, lemon thyme and even lime thyme in my garden. makes 3 dozen crackers | start to finish: 1 hour and 15 minutes (active time: 10 minutes) INGREDIENTS: 1/2 cup unsalted butter, at room temperature 1/3 cup finely chopped toasted hazelnuts 2 to 3 teaspoons finely chopped lemon thyme or regular thyme 1 teaspoon kosher salt 1/2 teaspoon finely grated lemon zest 1 cup all-purpose flour STEPS: Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Stir together the softened butter, hazelnuts, thyme, salt, and lemon zest in a medium bowl...

Earl Grey Chocolate Pots de Creme

Finish off dinner with a decadent, chocolatey dessert that’s easy to make and can even be made a few days in advance....

Greens and Grains Frittata

This is a great recipe if you have house-guests or company stopping by. Leftover slices served with warm, crusty bread make a most welcome and effortless lunch the following day....