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....

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...

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....

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...

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...

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....

Winter Salad with Sherry Vinaigrette

A few different greens contribute to a particularly colorful salad that perfectly suits the season. Vivid radicchio brings a touch of bitterness, arugula adds peppery character and Belgian endive provides bright crunch. In place of the hazelnuts, you could certainly use walnuts or almonds if you prefer. And if you’re a fan of blue cheese, consider sprinkling a bit over just before serving. The dressing can be made a day or two ahead and refrigerated until ready to serve. The greens can be prepared and combined in the bowl up to 1 hour ahead; top them with damp paper towel and refrigerate until ready to toss. serves 4 | start to finish: 15 minutes Recipe 3 tablespoons sherry vinegar 2 teaspoons Dijon mustard Kosher salt...

Grilled Radicchio with Creamy Cheese

Serves: 4 as a side dish | start to finish: 20 minutes Local Roots Farm in the Snoqualmie Valley grows outstanding Treviso radicchio and sells at the Broadway Farmers’ Market year round. You can also make this recipe with Chioggia or Verona radicchio (rounder varieties), although the longer Treviso may be easier to grill. 2 heads Treviso radicchio, about 7 ounces (200 grams) each Olive oil Sea salt and freshly ground pepper 2 and 1/2 ounces (75 grams) creamy cow’s milk cheese, such as Normandy Camembert, Pierre Robert, or Brillat-Savarin 2 tablespoons balsamic vinegar Cut the radicchio heads into quarters and drizzle with olive oil, turning to lightly coat the pieces. Season with salt and pepper. Heat a gas grill to medium, or...

Chard with Brown Butter-Sage

Butter that goes beyond melted to lightly browned takes on a wonderful nutty flavor and aroma, an ideal vehicle for cooking chard with a generous dose of fresh sage. serves 4-6 | start to finish: 15 minutes 2 small bunches (about 12 ounces each) red or rainbow chard, rinsed 1/4 cup unsalted butter 2 tablespoons slivered fresh sage leaves Kosher salt and freshly ground black pepper   [twocolumns]Separate the chard stalks from the leaves, slicing the stalks thinly, and cutting the leaves into 2-inch pieces. Melt the butter in a large skillet over medium heat, then continue to cook the butter until the solids turn medium brown and the butter smells nutty, 1 to 2 minutes longer. Add the sage and cook, stirring constantly, until aromatic, 15 to...

Spicy Tomato Bread Salad with Yogurt (Fata)

This recipe comes from Eritrea, where Cheryl and her husband worked for two years in the Peace Corps. The crusty bread doused in spicy tomato sauce, peppers, tomatoes, and eaten with plenty of cooling yogurt, was a favorite lunch. If you cannot find the berbere spice mix, you can substitute a combination of allspice, cayenne, and hot paprika. serves 2-3 | start to finish: 40 minutes 1/2 medium red onion, finely chopped, plus 3 tablespoons for serving 4 garlic cloves, crushed 1/4 cup plus 1 tablespoon extra-virgin olive oil or vegetable oil 5 good-sized plum tomatoes, divided (or 2 cups canned crushed tomatoes) 2 teaspoons tomato paste 2-3 teaspoons berbere spice (see note) Kosher salt 6 small crusty rolls (plain or sourdough) 1/2 to 1 jalapeno pepper, minced Plenty of plain...

Savory Twice Baked Sweet Potatoes

Serves 6 | start to finish: 1 1/2 hours (active time: 15 minutes) Sweet potatoes often arrive for the holidays bedecked in marshmallows and mashed with brown sugar. Here, their sweetness balances with thyme, scallions, savory cheeses, and a dusting of paprika. Whipped, stuffed, and roasted in their own skins, these sweet potatoes make portion planning easy. For a make-ahead version, follow all the steps through stuffing and arranging the potatoes on the baking sheet. Cover them with foil and store in the refrigerator for up to 2 days. When ready to cook, add 5 minutes to the final baking time. 3 medium-small orange-fleshed sweet potatoes (sometimes called “garnet yams”), about 1 and 1/2 pounds total 3 tablespoons unsalted butter 1 cup sliced scallions (about...

Kale Salad with Candied Hazelnuts and Asian Pear

Although it contains bold ingredients—kale and horseradish—this salad tastes mellow and refreshing once assembled. To add more kick, increase the horseradish to taste. Massaging a bit of salt into the kale allows the leaves to break down slightly and release some of their bitter juices. Just as with kneading bread, the more energy and assertiveness used when massaging, the better. Kale cannot be over-worked with this technique. If making the salad ahead of time, keep all the ingredients separate until ready to toss and serve, but slice the Asian pear at the last moment before serving. The hazelnuts in the recipe have been doubled to make enough for an extra gift in a small jar, or for a pre-meal nibble. You...

Lemony Roasted Potato Wedges

Serves 6 | Start to finish: 1 hour (active time: 5 minutes) This easy method results in potatoes that pop with lemon and garlic flavors while still achieving savory, roasted caramelization. The secret: add water to the roasting pan with the other ingredients. For most of the time in the oven, the potatoes parboil, right in the roasting pan. The water protects the garlic from burning and infuses the potatoes with flavor. Once the water eventually evaporates, what’s left behind is a zesty glaze of oil, lemon, and aromatics. These are deceptively simple, but they may quickly become your new favorite. 6 medium russet potatoes, cut lengthwise into eight wedges each 1 cup water 3 tablespoons lemon juice 1/2 cup olive oil 5 cloves garlic, crushed or...

Grilled Vegetable Salad

Serves 6 | Start to finish: 30 minutes Marinated, grilled veggies combine with a crunchy, juicy salad, bringing the best of both worlds to the plate. For an even simpler side dish, skip the raw ingredients and just enjoy the marinated, grilled peppers and zucchini; they stand alone beautifully. Mini peppers taste especially sweet when grilled. To make this into a main course, try adding cooked garbanzo beans. I could eat this for breakfast, lunch, and dinner all summer long. 1 pound zucchini 1 pound bell peppers, various colors as desired 2 tablespoons lemon juice, plus more to taste 1/2 cup olive oil, plus more to taste 3 cloves garlic, minced or crushed 1 teaspoon sea salt, plus more to taste 1/4 teaspoon pepper, plus more to taste 2...

Beer-Braised Collards

Serves 6 | start to finish: 55 minutes Beer or even hard cider adds complexity to this simple Southern favorite. Try an amber or red ale, or a dry hard cider. India Pale Ale, already bitter to begin with, becomes more intense with naturally bitter greens, so only choose that option if bitterness is what you’re looking for. The naturally savory quality of collards makes them able to stand alone as a vegan dish. Smoked paprika makes a surprisingly effective—and lighter—substitute for smoked pork, a typical ingredient in Southern-style collards. Because this is a long, slow braise, even the tough stems will soften during cooking. 2 tablespoons olive oil 1/2 medium onion, diced 2 bunches collard greens, rinsed and chopped roughly into 1-inch pieces 1 pint...

Kale Tabbouleh with Pomegranate Seeds and Ras el Hanout Dressing

Ras el Hanout is a proprietary spice blend that varies depending on the spice store (the name means “head of the shop”). Here it combines with citrus in a bright vinaigrette that helps tenderize the kale, while the pomegranate seeds add a pop of festive flavor. Makes 6 servings For the bulgur: 1 cup bulgur wheat or quinoa For the dressing: 3 tablespoons freshly squeezed lemon juice 3 tablespoons orange juice 2 teaspoons honey 2 tablespoons red wine vinegar 1 shallot, minced 2 teaspoons ground ras el hanout 1 teaspoon kosher salt 1⁄3 cup extra-virgin olive or walnut oil For the salad: 1 bunch Tuscan (lacinato) kale, large ribs removed, leaves finely chopped Seeds from 1 pomegranate 1 apple, cut into 1⁄2-inch cubes 1⁄4 cup finely chopped fresh parsley 3 tablespoons thinly sliced fresh mint leaves 3 tablespoons thinly...

Sweet Chili Roasted Broccoli

Serves 6 | start to finish: 20 minutes Roasting vegetables works magic. Contact with the hot pan creates caramelization, and the dry heat concentrates flavors. Even less flavorful stems become a joy to eat. Add garlic and sweet chili sauce and you might have a duel with forks over who gets the last, tasty bite. 1 1/2 pounds broccoli (three to four medium stalks) 3 tablespoons canola oil or other high-heat oil 1/4 teaspoon kosher salt 1 tablespoon lime juice 1 medium garlic clove, finely minced or pressed 1 teaspoon fish sauce (use soy sauce for a vegetarian version) 1 tablespoon Thai sweet chili sauce, such as Mae Ploy Preheat oven to 425°F. Tear any small leaves from the stems of the broccoli and reserve them for later. Cut the...

Sabzi Polow: Persian Herbed Rice

Serves 6 | start to finish: 4 hours (active time: 45 hour) One of the best parts of Persian rice dishes is the toasty crust called tadigh that develops on the bottom. Sometimes this is achieved using a sheet of lavash bread or sliced potatoes, this version relies on rice. Keep an eye (and ear) on the pot to make sure it doesn’t burn. If you do manage to achieve quality tadigh, serve the pieces on top for all to enjoy. Traditionally this dish would include green garlic, which is hard to find in the Northwest in March. Adele Merati recommends tucking in a few garlic cloves to add the appropriate flavor. 4 cup basmati rice 2 teaspoons salt 4 tablespoons canola oil 1/2 cup water 6...

Soaked Kale and Spinach Salad

serves 4 – 6 | start to finish: 40 minutes (active time: 10 minutes) This vegetarian version of ohitashi, which means “soaked” in Japanese, includes kale mixed with spinach. The spinach version is often found at Japanese restaurants in Seattle, but many leafy greens work with this recipe. What makes ohitashi distinct is the preparation technique: dropping the greens into boiling water, quickly cooling them, squeezing out the liquid, then allowing the greens to absorb a flavorful dressing. 1 bunch kale 1 large bunch spinach or 8 ounces baby spinach 4 cups water 1 tablespoon salt 1 tablespoon soy or tamari sauce 1 tablespoon toasted sesame oil 1 tablespoon mirin 1 teaspoon Dijon mustard 1 teaspoon sesame seeds, for garnish Wash the greens and remove stems from the kale. Bring the water...

Japanese Rice with Sesame Salt and Celery

Serves 6 | start to finish: 30 minutes (or if soaking the rice, 1 hour) A little extra care and forethought goes into cooking good Japanese rice, but the exquisite result makes the extra steps worth it. Rinsing the rice several times gives the grains a glossy finish, with a barely sticky consistency. Soaking the rice in advance makes it tender, but not mushy. Stirring the rice to release excess steam after cooking also helps to prevent mushiness. With a little practice, preparing rice this way becomes easy. Sesame salt (gomashio in Japanese) serves as a nutritious and savory seasoning, both in Japanese cuisine and also in Macrobiotic diets. According to Macrobiotic principles, sesame seeds with rice provide a complete protein. While...

Slow-Roasted Sweet Oregano Onions

serves 4 to 6 | start to finish: 4 hours from Edible Seattle March/April 2013 Though they only take a few minutes to prep, these slow-roasted onions take their time in the oven. If you slide them in while the brisket browns on the stovetop, the brisket and onions should be ready at about the same time. 10 small onions (about 3 pounds), peeled but left whole, ends and root hairs trimmed 2 tablespoons olive oil 1 tablespoon dried oregano Salt and freshly ground pepper 1 tablespoon honey In a baking dish, drizzle the onions with the olive oil, then mix until all the onions are coated. Sprinkle with the oregano, salt, and pepper, then cover the dish with aluminum foil and bake for 3 hours, turning the...

Ratatouille-Stuffed Sweet Potatoes

serves 6 | start to finish: 90 minutes From Edible Seattle September/October 2013 Save the roasted meat of the sweet potatoes for Smoky Sweet Potato Empanadas (page XX), or mash them and reheat them with honey and cumin for a side dish the next day. 1 (1-pound) eggplant, peeled and cut into 1/2-inch cubes 1 tablespoon kosher salt, plus more to taste 3 (3/4-pound) sweet potatoes 2 medium zucchini (about 3/4 pound total), cut into 1/2-inch pieces 3 tablespoons olive oil, divided 1 small onion, finely chopped 2 cloves garlic, finely chopped 1 small red bell pepper, chopped 2 medium red tomatoes, chopped Freshly ground pepper, to taste 1/2 cup chopped fresh basil 6 ounces fresh goat cheese or feta, crumbled Preheat the oven to 400°F. Mix the eggplant and salt in a colander. Place the...

Mint and Lemon Millet Polenta

serves 6 | start to finish: 45 minutes From Edible Seattle September/October 2013 Millet has a bad rap as hippie bird food, but cooked until creamy and blended with great olive oil, lemon, and fresh mint, it takes on an almost polenta-like texture. You can also make this, spread it into an 8-by-8-inch pan and refrigerate it overnight. In the morning, cut it into squares, fry it in butter, and serve it with sautéed greens and a poached egg. 4 cups water 1 cup raw millet 1 teaspoon salt, plus more to taste 1/2 cup extra-virgin olive oil Zest and juice of 2 medium lemons 1/4 cup lightly packed finely chopped fresh mint In a medium saucepan, bring the water to a boil. Add the millet and 1 teaspoon...

Fuyu Fruit Salad

by Beth Maxey serves  4 | start to finish: 15 minutes from Edible Seattle November/December 2012 Riffing on Alice Water's beautiful combination of persimmons and pomegranate seeds, this fruit salad is a colorful—and delicious—mid-winter treat. 5 Fuyu persimmons, peeled, cored, and cut into 1/2" cubes 2 Comice pears, unpeeled, cored, and cut into 1/2" cubes Seeds from one pomegranate Juice from 1 small lemon (about 2 tablespoons) 2 teaspoons honey 2 teaspoons fruity olive oil 1/8 teaspoon salt Combine the cubed persimmon, pears and pomegranate seeds in a bowl. Squeeze the lemon over the fruit and drizzle with honey and olive oil. Season with salt and toss gently. Serve immediately. vegetarian • gluten-free • 15 minutes or less...

French Farmhouse Cabbage

by Abra Bennett serves 2 | start to finish: 25 minutes From Edible Seattle January/February 2013 Use a good, artisanal pancetta (I use the epic product from Hitchcock on Bainbridge Island), and please don't substitute bacon--you don't want a smoky flavor in this dish. 4 ounces pancetta 1 tablespoon olive oil 6 cups Savoy or green cabbage, roughly chopped 3 tablespoons water 1/2 cup cream 1 tablespoon butter freshly grated nutmeg salt and pepper to taste Cube the pancetta into small chunks. In a heavy skillet, warm the olive oil over low heat and add the pancetta to the pan. Toss the pancetta in the oil until it becomes golden brown and lightly crisp, about 5 minutes. Add the cabbage to the pan and raise the heat to medium. Mix the cabbage...

Braised Dandelion Greens with Pancetta Pot Liquor

From Edible Seattle March/April 2011 Makes: 6 servings | start to finish: 1 1/2 hours There's nothing particularly sexy about these, but there's nothing sexy about a hangover, either. Long eaten for their diuretic and liver-detoxifying properties, dandelions develop their protective bitterness over the summer months. Made with tender spring dandelions (the best leaves are picked from plants that haven't flowered), this homeopathic version of Southern collard greens ends with a soothing porcine broth that's the perfect liquor after you liquor—and leaves a good gloss on your lips. If your leaves are bitter, try adding a touch more sugar. Recipe 1/4 pound thick-sliced pancetta (or bacon), diced 2 large cloves garlic, crushed Pinch crushed red pepper flakes (optional) 6 cups water 1 pound dandelion greens, chopped into 4"...

“BLT” Barley Bowl with Creamy Avocado Dressing

All the ingredients that make a BLT most memorable join forces in this delicious whole-grain lunch bowl (or dinner side dish). I use spinach here in place of lettuce because it maintains its integrity and doesn’t get soggy; feel free to use any hearty green you’d like. And while the dressing quantity may seem like a lot, the barley soaks up quite a bit. We use and relish every last spoonful. For a true summer timesaver, cook your barley and bacon in advance, so you’re simply folding together ingredients when the salad craving strikes. Serves 6 as a small side; 4 as a light entrée | start to finish: 1 hour (active time: 15 minutes) For the Dressing (Makes 1 cup/240ml): 1 ripe...

Cherry-Rosemary Israeli Couscous

| Print |  Email by Jess Thomson Serves 6 Start to finish: 20 minutes from Edible Seattle January/February 2010 Israeli couscous (also known as pearl couscous) is bigger than traditional couscous and takes a bit longer to cook. Look for it in the bulk food section or rice aisle of a large grocery store. 1/3 cup dried Bing cherries, quartered 1 tablespoon extra virgin olive oil 1 medium shallot, finely chopped 3 teaspoons finely chopped fresh rosemary 1 cup Israeli couscous Salt and freshly ground pepper 1/4 cup dry white wine 1 cup chicken or vegetable stock, plus more if needed 2 teaspoons unsalted butter (optional) Place the chopped cherries in a small bowl. Add boiling water to cover, and set aside. Heat a large skillet over medium heat. Add the olive oil, then the shallot, and cook and...

Simple Lemon-Sorrel Chickpea Salad

Serves 6 start to finish: 10 minutes From Edible Seattle March/April 2010 Chickpeas can fool you—they often take longer to cook than other beans, and their skins don't peel back the same way when they're done. Make sure they're good and tender before putting them in the dressing. Recipe 1 (7-ounce) container plain Greek yogurt 2 tablespoons extra virgin olive oil Zest and juice of 1 lemon 1/4 cup chopped sorrel 2 tablespoons finely chopped shallot 2 cups dried chickpeas, cooked until tender, drained, cooled Salt and freshly ground pepper Steps Mix the yogurt, olive oil, lemon zest and juice, sorrel, and shallot in a mixing bowl and set aside to marinate while the beans cook and cool. Add the beans, season to taste with salt and pepper (it may take more salt...

Baked Beans with Bacon, Rum and Honey

Serves 6 start to finish: 3 to 8 hours From Edible Seattle March/April 2010 The best baked beans take just moments to prepare, but much more time to cook—up to 8 hours for dark, creamy beans and caramelized bacon, depending on the type and freshness of the beans and how much water you add. But it's worth it. This version, made with thick-cut bacon, rum, local honey, molasses, mustard, and red pepper flakes for heat, is worth your Sunday. 3/4 pound thick-cut bacon (8 slices), diced 1 pound Rockwell* or red kidney beans, cooked until just tender 1/2 cup mild molasses 1/2 cup dark rum 2 tablespoons Dijon mustard 1/4 teaspoon red pepper flakes 1/2 teaspoon salt Freshly ground pepper 1/4 cup spicy (such as fireweed or mesquite) honey, or to taste Preheat...

Blasted Spring Vegetable Salad

by Jess Thomson Serves 6 Start to finish: 15 minutes From Edible Seattle May/June 2010 Seared in a hot oven and lifted with a garlicky chive vinaigrette, this simple spring salad highlights the season's best vegetables. Add a handful of fiddleheads or chopped garlic scapes, if they're still available. Recipe 1 pound thick asparagus, cut into 3" pieces 1/2 pound snap or snow peas 2 cups fava beans (shelled and peeled) 1/4 cup plus 1 tablespoon extra virgin olive oil Salt and freshly ground pepper 2 teaspoons Dijon mustard 1 or 2 cloves garlic, finely chopped (to taste) 2 tablespoons champagne vinegar 1/3 cup finely chopped fresh chives Steps Preheat the oven to 500 degrees. Pat the asparagus, peas, and fava beans dry if necessary, then mix in a bowl with 1 tablespoon of the olive...

Cider-Cinnamon Vinaigrette

Makes 1 1/2 cups Start to finish: 5 minutes from Edible Seattle September/October 2010 Use this brew, the lightest of vinaigrettes, to coat a simple mixed green salad tossed with thinly-sliced apples and chopped nuts. Recipe 1 shallot, chopped 2 teaspoons Dijon mustard Salt and freshly ground pepper (to taste) 1/2 cup apple cider vinegar 1/4 cup apple cider 1/2 teaspoon ground cinnamon 1/2 cup canola oil Steps Whirl all ingredients except the oil in a blender or food processor until smooth. With the machine running, add the oil, and bend until uniform. Store up to 1 week in a sealed jar; shake before using. *Vegetarian *Vegan *Dairy-Free *15 minutes or less *Gluten-Free...

Honey Roasted Pear Salad

makes: 6 to 8 servings | start to finish: 30 minutes from Edible Seattle September/October 2011 Made with red-skinned pears caramelized in the oven with a thin layer of honey, this is a salad you'll actually feel like eating when it gets cold outside. If you can't get your hands on lemon-infused olive oil, any high-quality oil will work. For the vinaigrette 2 teaspoons Dijon mustard Juice of 1 large lemon Salt and freshly ground pepper 1/4 cup lemon-infused extra virgin olive oil For the salad 2 tablespoons honey 2 firm-ripe red-skinned pears, cored and cut into wedges 1 bunch watercress (about 1/2 pound), leaves washed and torn 1 bunch frisee (about 1/4 pound), leaves washed and torn 1/4 cup shaved Parmesan cheese Preheat the oven to 400 degrees. Line a baking sheet with...

Warm Grilled Tomato, Corn and Bacon Salad

from Edible Seattle July/August 2011 Serves 4 | start to finish: 25 minutes Serve this salad as is, as a side dish, or pile it onto lightly dressed butter lettuce, add a hunk of good, crusty bread slathered with goat cheese, and call it a summer feast. Note that this recipe works best on a grill whose grates don't allow baby tomatoes to pass through—if your grill has wide gaps in its grate, use plum tomatoes, and halve or quarter them after grilling. 4 slices thick-cut bacon, cut into 1" pieces 2 ears of corn, husks removed 1 pint large grape tomatoes 1 tablespoon good olive oil, plus more for drizzling Salt and freshly ground pepper 1 sprig fresh basil, leaves torn 1 tablespoon sherry vinegar Preheat a grill over...

Fire Salad

Fire Salad From Edible Seattle July/August 2011 Serves 4 | start to finish: 15 minutes I'm not normally the kind of girl who eats a bowl of carrot salad and calls it lunch. (I make fun of those girls.) Tangled together in a mixing bowl, though, this simple, fresh combination of freshly grated carrots (the pre-shredded kind really won't do) and fiery vinaigrette makes me think twice about adding a sandwich. For protein, add chopped peanuts. 2 teaspoons soy sauce 2 tablespoons rice vinegar 1 tablespoon canola oil 1 tablespoon toasted sesame oil 1 teaspoon sriracha (or to taste) 1 1/2 pounds carrots, peeled and grated (using multicolored carrots enhances the fiery effect) Salt, to taste Whisk together the soy sauce, rice vinegar, canola oil, sesame oil, and sriracha in the bottom...

Crunchy Summer Beans with Mustard and Dill

by Jess Thomson from Edible Seattle July/August 2011 Serves 4 to 6 | start to finish: 15 minutes Here's a green bean recipe with everything: it's got the tang of good Dijon, the crunch of whole grain mustard, and an ease that makes it a realistic choice for quick weeknight dinners. You can toss the beans with the mustard and take them along for a picnic, or arrange the beans on a fancy platter and drape the dressing over the top. 1 1/4 pounds green and/or yellow wax beans, rinsed and trimmed 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard Juice of 1 large lemon Salt and freshly ground pepper, to taste 3 tablespoons extra virgin olive oil 1 packed tablespoon finely chopped fresh dill Bring a large pot of salted...

Sausage and Winter Greens Gratin

by Jess Thomson Serves 10 | Start to finish: 1 hour from Edible Seattle November/December 2009 This gratin tastes great at room temperature, which means one less thing you'll have to squeeze into the oven at the last minute. [caption id="attachment_19252" align="alignright" width="300"] Jean Gazis[/caption] 1 pound sweet (or hot) bulk Italian sausage 1 pound green chard 1 pound dinosaur kale 1 pound collard greens 1 tablespoon olive oil 1 cup chicken or vegetable broth Salt and freshly ground pepper 3 tablespoons all-purpose flour 1 tablespoon cold butter, cut into small pieces, plus more for buttering dish 1/3 cup Parmesan cheese 2/3 cup heavy cream Preheat the oven to 375 degrees. Heat a large, heavy soup pot over medium heat. Add the sausage and cook, breaking it up as you go, until cooked through, about 10 minutes....

Silky Kabocha Purée with Honey and Cardamom

Serves 10 | Start to finish: 1 1/2 hours, including roasting squash. from Edible Seattle November/December 2009 [caption id="attachment_19172" align="alignright" width="225"] 305 Seahill[/caption] Smaller squash can be easier to cut, but you could substitute one large kabocha for the three smaller ones called for here. 3 two-pound kabocha squash 1 teaspoon ground cardamom 1/4 cup honey 1 teaspoon kosher salt, or to taste 1/2 cup chicken or vegetable broth 2 tablespoons unsalted butter, cut into cubes (optional) Preheat the oven to 400 degrees. Halve squash, scoop out the seeds, and place cut side-up on a parchment-lined backing sheet. Bake until a fork goes through the skin very easily, about an hour. When just cool enough to handle, use a serving spoon to scrape squash out of the skins. Transfer squash (you'll...

Simple Roasted Sprouts

by Jess Thomson Serves 10 | Start to finish: 45 minutes from Edible Seattle November/December 2009 [caption id="attachment_19099" align="alignright" width="395"] John Sullivan[/caption] Finished with a swirl of cream and mustard, these simple sprouts are sure to convert the most devoted sprout-haters. 2 pounds Brussels sprouts (about 1 1/2" in diameter), trimmed and halved 2 tablespoons olive oil Salt and freshly ground pepper 3 tablespoons Dijon or whole grain mustard 1/3 cup heavy cream Preheat the oven to 375 degrees. Place the trimmed Brussels sprouts in a large heatproof skillet. Drizzle the oil on top, season with salt and pepper, and mix until all the sprouts are coated. Roast for 20 to 30 minutes, until bright green and beginning to soften, shaking the pan once or twice. Take the sprouts out and make...

Spiced Roasted Spud Nuts

by Jess Thomson Serves 4 | Start to finish: 30 minutesfrom Edible Seattle July/August 2009  I always use Olsen Farms' adorable multicolored "spud nuts," which are new potatoes about an inch in diameter. Any firm potato cut into big bite-sized chunks should do. 1 pound spud nuts (tiny potatoes) 1 tablespoon olive oil 1 teaspoon kosher salt 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon Freshly ground pepper Preheat the oven to 425 degrees. Toss the potatoes with the oil in a large bowl. Mix the salt, cumin, coriander, and cinnamon together in a small bowl, sprinkle evenly over the potatoes, and mix with your hands until the spices are evenly distributed. Transfer potatoes to a baking dish, season with pepper, and roast for 20 to...

Grilled Romano Beans with Thyme and Feta

by Jess Thomson Serves 4 | Start to finish: 15 minutes from Edible Seattle July/August 2009 Long, flat Romano beans look a bit awkward to cook—you can chop them into smaller pieces and cook them any way you would regular green beans, or coat them with a bit of oil and throw them on the grill (against the grates, so they don't fall through). 1/2 pound Romano beans, trimmed 2 teaspoons olive oil 2 teaspoons chopped fresh thyme Salt and freshly ground pepper 1/4 cup crumbled feta Preheat a grill over moderate heat. Place the beans in a baking dish. Drizzle with the olive oil, sprinkle with the thyme, and a bit of salt and pepper, and blend with your hands until the beans are coated. Grill the beans for a...

Sautéed Zucchini with Garlic and Sesame

Serves 8 | start to finish: 20 minutes (+ 3 hour resting period) from Edible Seattle March/April 2013 This makes a fantastic condiment on pulled pork sandwiches, and also serves well as a buffet side dish as it holds well at room temperature. 1 small cabbage, cored and shredded (about 1 pound) 1 large carrot, peeled and cut into matchsticks 1 teaspoon kosher salt 1 bunch lacinato kale, stemmed and sliced into ribbons 1/4 cup natural peanut butter 1 tablespoon peanut oil 1 tablespoon soy sauce 1 tablespoon mirin 1 teaspoon toasted sesame oil juice from 1 small lime (about 2 tablespoons) 1 teaspoon sugar 1 tablespoon minced fresh ginger chili flakes to taste 2 tablespoons minced cilantro 1 tablespoon toasted sesame seeds 1/4 cup chopped peanuts Combine the shredded cabbage and the carrot matchsticks in a colander. Gently...

Black Bean and Mango Salad

Recipe courtesy of Leika Suzumura, PCC Cooks Instructor Serves 6 | Start to finish: 20 minutes, plus chilling time from Edible Seattle May/June 2009 All recipes for this class include price estimates; this particular salad has an average cost of $1.20 per serving. It's a cheerful bargain, especially in midsummer. 2 cups cooked black beans, rinsed and drained 1/2 red onion, diced 1/2 cup finely chopped cilantro 1 cup diced fresh red bell pepper 1 1/2 cups chopped mango, fresh or frozen, thawed and drained 3 to 4 cloves garlic, minced 1 cup sweet corn, fresh or frozen and thawed 3 tablespoons fresh lime juice, plus more to taste 1 teaspoon salt, plus more to taste In a large serving bowl, combine diced red onion, cilantro, peppers, mangos, and garlic. Add beans,...

Warm Asparagus Salad with Creamy Tarragon Vinaigrette

by Jess Thomson Serves 4 | Start to finish: 15 minutes from Edible Seattle May/June 2009 Gluten free? Use apple cider vinegar. Avoiding dairy? Skip the cream. Sop up any extra vinaigrette with good, crusty bread. 1 pound asparagus, ends trimmed 2 teaspoons Dijon mustard 2 tablespoons champagne wine vinegar Salt and freshly ground pepper 1/3 cup extra virgin olive oil 1 tablespoon finely chopped fresh tarragon 1 tablespoon heavy cream Bring an inch of water to a strong simmer in a large, wide pan. Add the asparagus, and cook for 3 to 5 minutes, turning occasionally, until al dente. Drain and set aside. Meanwhile, whisk mustard and vinegar together in a small bowl, along with a bit of salt and pepper. Add the oil in a slow, steady stream, whisking until...

Silky Pureed Cauliflower with Buttermilk, Chives and Garlic

by Jess Thomson Serves 4 to 6 | Start to finish: 20 minutes from Edible Seattle May/June 2009 Comforts like mashed potatoes. Tastes like sour cream and onion potato chips. 1 head (about 2 1/2 pounds) cauliflower, greens removed, cut into florets 1 large clove garlic, crushed 1 tablespoon unsalted butter 1/4 to 1/2 cup buttermilk 3 tablespoons chopped fresh chives Salt to taste Fill a large saucepan with an inch of water and bring to a boil over high heat. Add the cauliflower and garlic, cover, and steam for about 10 minutes, or until completely soft and tender. Drain and transfer cauliflower to a food processor. Add butter and buttermilk (less for a thicker puree, more for a tangier one), and whirl until completely smooth. Add chives, pulse, and...

Grilled Plums with Pomegranate-Poppyseed Vinaigrette and Feta

serves 4 | start to finish: 15 minutes from Edible Seattle July/August 2012 Grilled until warm and tender, then tossed with a vinaigrette sweetened with pomegranate molasses and showered with feta cheese, these are plums that walk on the savory side. Substitute peaches, apricots, or nectarines for the plums, if those fruits look better, or pile the whole shebang onto a bed of arugula, for a tasty lunch salad. 4 small, sweet, firm-ripe plums, halved and pitted 3 tablespoons extra-virgin olive oil, divided use 2 tablespoons champagne vinegar 2 tablespoons pomegranate molasses 1 teaspoon poppyseeds kosher salt and freshly ground pepper 1/4 cup (about 1 ounce) crumbled feta cheese Prepare a gas or charcoal grill for cooking over direct medium heat, about 400°F. In a medium bowl, toss the plums with...

Grilled Cauliflower Steaks with Cumin and Mint

serves 4 | start to finish: 20 minutes from Edible Seattle July/August 2012 To cut a cauliflower into steaks, first break off any green leaves and trim the stem to where it meets the bottom of the cauliflower head. Place the cauliflower on a cutting board stem side-down, and cut right into it, like cutting a loaf of bread. Three or four of the "steaks" from the center of the head will stay intact, but you can still grill the additional side pieces. 1 medium head cauliflower, cut into 3/4" steaks 1/4 cup olive oil, plus more for drizzling 1 teaspoon kosher salt 1 1/2 teaspoons ground cumin 1/2 to 1 teaspoon crushed red pepper, to taste 1/4 cup loosely packed torn fresh mint Prepare a gas or charcoal...

Grilled Zucchini with Chimichurri Vinaigrette

serves 4 | start to finish: 15 minutes You can serve the zucchini plain, with the Argentine-based vinaigrette on the side, or (my preference) slather all the vegetables with it right when they come off the grill, and let them marinate for a few hours before serving them at room temperature. 1 cup loosely packed Italian parsley 1 garlic clove, smashed 1/4 cup freshly squeezed lemon juice 1/2 cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons chopped fresh oregano kosher salt and freshly ground pepper 6 small zucchini (about 1 1/2 pounds) Prepare a gas or charcoal grill for cooking over direct medium heat, about 400°F. In the work bowl of a food processor, whirl the parsley, garlic, lemon juice, 1/2 cup of the olive oil, oregano, and salt...

Grilled Carrots with Harissa and Lemon-Garlic Yogurt Sauce

serves 4 | start to finish: 25 minutes From Edible Seattle July/August 2012 Look for harissa, a spicy North African condiment, in the ethnic foods aisle of a large grocery store. You can use baby carrots here—just halve them lengthwise if they're bigger in diameter than a man's thumb. 1 cup plain whole milk Greek yogurt Zest and juice of 1 medium lemon 1 garlic clove, finely chopped kosher salt 6 large carrots, peeled and cut into batons 1/2" square by about 4" long 2 tablespoons olive oil 1 tablespoon harissa Prepare a gas or charcoal grill for cooking over direct medium heat, about 400°F. In a small bowl, stir together the yogurt, lemon zest, lemon juice, garlic, and salt to taste. Set the bowl aside. In a big bowl, toss the...

Truffle Butter Mashed Potatoes

[caption id="attachment_19254" align="alignright" width="300"] Stijn Nieuwendijk[/caption] Recipe courtesy Eric Bechard of Opal Serves 4-6 Prep time 30 minutes from Edible Seattle January/February 2009 3 lbs Yukon Gold potatoes (peeled and cut into chunks) 1/2 cup + 1 Tablespoon whole milk (warm) 4 Tablespoons heavy cream (warm) 2.5 Tablespoons unsalted butter (room temp) 3.5 tablespoons truffle butter (recipe here: Northwest Black Truffle Butter) Salt and pepper to taste Place potatoes in a large pot, cover with cold water and bring to a boil. Salt the water heavily and boil the potatoes over medium-high heat until tender, approximately 22 minutes. Drain the potatoes in a colander. Place potatoes in a 300 degree oven for about 4 minutes to completely dry. Place potatoes back into the pot, using a potato masher, crush the potatoes. Add 1/4...

Seattle Winter Market Salad

serves 6 | start to finish: 20 minutes from Edible Seattle November/December 2012 This salad, which combines wintry greens with sweet dried cherries, roasted hazelnuts, and goat cheese, makes the rain a bit more worthwhile. If you can find Holmquist Hazelnuts, you won't need to rub the skins off when you toast them because the skins are so thin. for the salad 1/2 cup hazelnuts 2 packed cups baby kale (1 bunch), torn 2 packed cups arugula 1 small head radicchio, thinly sliced 1/2 cup dried cherries, chopped 4 ounces goat cheese, crumbled for the vinaigrette 2 teaspoons Dijon mustard 1/4 cup sherry vinegar salt and freshly ground black pepper to taste 1/2 cup extra-virgin olive oil Make the salad: Preheat the oven to 350°F. Roast the nuts on a baking sheet for about 10...

Salty Green Potato Salad

by Jess Thomson Serves 6 | Prep Time: 25 min from Edible Seattle Summer 2008 Here's a moist potato salad with the addictive tang of salt and vinegar potato chips, minus any trace of transfat. Use the chives (and even an additional scoop of sour cream) to bring back memories of favorite potato chip flavors, or substitute whatever mix of soft, leafy herbs you have hanging around. I prefer to leave the skins on the potatoes, but you can peel them before cooking, if you choose. 1 1/2 pounds small Yukon Gold potatoes Salt and freshly ground pepper 1 shallot, very finely chopped 1/4 cup drained capers, roughly chopped 2 tablespoons Dijon mustard 1/4 cup white wine vinegar 1/4 cup extra virgin olive oil 1/3 cup chopped fresh chives Place the potatoes...

Pomegranate Vinaigrette

[caption id="attachment_19256" align="alignright" width="300"] Quinn Dombrowski[/caption] Recipe Courtesy Volunteer Park Cafe Makes 2 cups | Prep time: 5 minutes from Edible Seattle Summer 2008 The vinaigrette can be made ahead; it keeps well in the refrigerator in a sealed container up to 10 days. 1/4 cup pomegranate molasses 1/4 cup red wine vinegar 2 tablespoons honey 2 teaspoons minced shallot 1 teaspoon minced fresh thyme 1 1/2 cups olive oil Salt and freshly ground pepper, to taste In the work bowl of a food processor, combine pomegranate molasses, vinegar, honey, shallot, and thyme and puree until combined. With the machine running, add the oil in a slow, steady stream, and process until emulsified. Season to taste with salt and pepper. Note: Find pomegranate molasses in the ethnic section of a gourmet grocery store,...

Strawberry Chevre Salad

Recipe Courtesy Volunteer Park Café Serves 6 | Prep Time: 45 minutes, start to finish from Edible Seattle Summer 2008 If you have trouble finding blanched hazelnuts, simply rub the skins off with a tea towel after toasting. 12 ounces soft goat cheese (chevre) 1/2 cup hazelnuts, blanched 1/2 cup panko breadcrumbs 2 large eggs 1/4 cup half-and-half 9 ounces (6 big handfuls) mixed salad greens 18 strawberries, sliced Pomegranate Vinaigrette Preheat the oven to 350°. Place the hazelnuts on a baking sheet and toast for 8 minutes. (Make the vinaigrette while the hazelnuts cool.) Portion the chevre into 2 oz balls, then form the balls into little cakes, about 2" in diameter and 3/4" tall. Refrigerate until ready to bread. Once hazelnuts are cool, place them in a food processor with the panko....

Summer Slaw with Basil and Apple

serves 6 |start to finish: 15 minutes This coleslaw is a refreshing spin on the traditional slaw found at many a southern cookout. Southern coleslaw is typically sweetened with sugar and heavy on the mayo. While that version surely hits a spot, a lighter slaw—using the natural sweetness of apples instead of processed sugar—can satisfy just as well. Serve this just-tossed or store it, dressed and covered in the fridge, for up to a day before serving. 1 small head or 1/2 large head cabbage—green, napa, purple, or a combination of two 1 large carrot 1 large apple 1/2 cup basil leaves 1/4 cup mayonnaise 1/4 cup extra virgin olive oil 1/2 teaspoon table salt 2 tablespoons lemon juice 1 tablespoon cider vinegar Shred the cabbage and grate the carrot. Place...

Radicchio, Apple and Hazelnut Salad

by Jess Thomson Serves 6 | Prep Time: 10 minutes from Edible Seattle Fall 2008 Here's a sweet fall slaw starring crunchy local hazelnuts. To toast them, bake at 350 degrees for 5 to 10 minutes, until lightly browned and fragrant, then rub the skins off by rolling them between layers of dishtowels. 1 head radicchio (about 1/2 pound), outer leaves removed and cored 1 tart, crisp apple, cut into wedges 3/4 cup chopped toasted hazelnuts 1/4 cup crumbled feta (optional) 1 tablespoon lemon juice 3 tablespoons extra virgin olive oil 1 tablespoon chopped fresh parsley Salt and freshly ground pepper, to taste Grate the radicchio and apple in a food processor. Transfer to a mixing bowl, stir in the remaining ingredients, and serve. vegetarian * vegan (without feta) * gluten-free ...

Flash-Fried English Peas with Lemon, Chives, and Parsley

Serves 4 with leftovers | start to finish: 15 minutes from Edible Seattle May/June 2013 Seems like we always treat peas the same way—served raw or simply boiled, maybe steamed, if we’re feeling edgy. Try them seared in a hot, hot pan, where they go from soft to blistered and almost crisp. With lemon and chives, you’ll still recognize them as your springtime favorite, but they have a little more personality this way. 1 tablespoon extra-virgin olive oil 2 1/2 cups (about 3/4 pound) fresh, shelled English peas 1 clove garlic, finely chopped salt and freshly ground pepper 1 tablespoon roughly chopped fresh chives 2 tablespoons roughly chopped fresh Italian parsley juice of 1/2 medium lemon Heat a large skillet (such as cast iron) over medium-high heat. Add the...

Sweet Double Bitters Salad

serves 6 | start to finish: 15 minutes from Edible Seattle January/February 2013 Orange bitters add a bit of complexity to vinaigrettes. You won’t need all the vinaigrette here; save the extra for dressing a salad (topped with any leftover squash) for lunch the next day. for the salad 4 packed cups baby bitter greens (kale, arugula, chard or beet greens) 1 head radicchio, cored, leaves torn into bite-sized pieces 4 ounces chèvre, crumbled 1/2 cup toasted pumpkin seeds for the dressing 2 teaspoons Dijon mustard 10 dashes orange bitters (such as Scrappy’s) 2 teaspoons honey 1/4 cup sherry vinegar salt and freshly ground pepper 1/2 cup extra-virgin olive oil Layer the salad ingredients in a large, wide bowl, then make the vinaigrette: in a small bowl, whisk together the mustard, bitters, honey, vinegar, and...

Smoky Roasted Kabocha with Cayenne Pepper

serves 6 | start to finish: 45 minutes from Edible Seattle January/February 2013 Buy kabocha squash whole or in big chunks, already seeded—either way, you can roast it without removing the skin, which softens as it cooks. Look for pimenton de la vera (smoked Spanish paprika) in a red box, in the spice section of most large grocery stores. Note: To reduce cooking time the second night, cut all the squash at once and save half of it in the refrigerator for Thai-Inspired Chicken, Coconut, and Kabocha Stew. 2 tablespoons unsalted butter, melted 1 tablespoon honey 1/8 teaspoon cayenne pepper (or to taste) 1 teaspoon ground pimenton de la vera (smoked Spanish paprika) 1/4 teaspoon kosher salt 1/2 large (roughly 4-pound) kabocha squash, seeded Preheat the oven to 375°F. Line...

Arugula Salad with Toasted Chèvre and Spring Blossoms

BY ANNE LIVINGSTON Serves 4 | start to finish: 30 minutes (active time: 10 minutes) Any assortment of edible flower petals, from spicy nasturtiums to mellow tulips or pansies, taste and look delectable with peppery arugula. Because the flowers are too delicate to be rinsed before eating, use only flowers that have not been sprayed. Even dandelion petals (from a pesticide-free front yard) can add festive color and healthful properties. Other places to find edible flowers are the farmers’ market (again, make sure the flowers are not sprayed). Some grocery stores also carry containers of edible flowers in the fresh herb section of the produce department. 2 tablespoons lemon juice 1 tablespoon Dijon mustard 1 teaspoon honey 1/4 teaspoon kosher salt 1/4 cup plus 1 tablespoon extra...

Spring Pea Polenta with Garlic and Ham

BY ANNE LIVINGSTON Serves 4 | start to finish: 25 minutes The combination of peas and ham is a wickedly delicious late spring comfort food. Add this to creamy polenta to make a satisfying springtime lunch or side dish. It is light enough to enjoy on a sunny porch, yet robust enough to strengthen your soul on a Seattle “June-uary” day. You can add any part of the pea plant—sprout, shoot, pod, or pea—to this polenta. If you do use pea shoots or sprouts, though, make sure that they are very young or they will be too woody to enjoy. Taste a shoot raw to check for maturity, and if it is too chewy, snip off the tendrils to use in the...

All-Purpose Tangy Tahini Vinaigrette

makes 1 1/2 cups | start to finish: 10 minutes from Edible Seattle July/August 2013 Use this vinaigrette for green salads or raw vegetable salads, as a vegetarian version of a jus dip for summery wraps, as a drape for quinoa or brown rice, or as a light sauce for grilled chicken or fish. You can double or triple the recipe as you see fit, because the dressing keeps well in the refrigerator, in a sealed jar, for a week or two. When you need more, substitute peanut butter for the tahini, and start over. 1/3 cup toasted sesame oil 1/3 cup rice vinegar 1/3 cup tamari or soy sauce 1/3 cup well-stirred tahini 1/3 cup boiling water Sriracha (or other hot sauce), to taste ...

All-Purpose Poppy Seed Dressing with Yogurt and Preserved Lemon

makes 1 cup | start to finish: 10 minutes From Edible Seattle July/August 2013 The ultimate green summer salad starts with a head of soft butter lettuce, and ends with this flavorful, crunchy vinaigrette, which has the thickness of childhood salad dressings and the punch of preserved lemon. Since the saltiness of preserved lemons varies by producer, wash your lemon well before chopping it (peel and all), and add salt in at the end, if you think the dressing needs it.   Note: This recipe will make enough for a large salad—at least a big head of green or oak-leaf lettuce, or about 6 ounces of mixed greens with vegetables thrown in. Dress the lettuce lightly to start, and serve the salad with extra...

Sweet Potato Medallions with Kelp

[caption id="attachment_19258" align="alignright" width="300"] Marie Kare[/caption] recipe adapted by Becky Selengut, with permission from Zephyr Dunnicliffe serves 4, start to finish:  30 minutes from Edible Seattle May/June 2013 2 cups cooked chickpeas 1/2 baked and peeled sweet potato 1/4 cup finely chopped parsley 2 garlic cloves, minced 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 3/4 teaspoon chili powder 1/8 teaspoon cayenne pepper, or to taste 1 teaspoon sea salt 1/2 teaspoon ground kelp 1/4 teaspoon black pepper juice and zest of 1 lemon 1 teaspoon extra virgin olive oil, plus more to brush medallions Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Combine all ingredients in a food processor and pulse until everything is well blended. Shape the mixture into 12 equal size medallions and...

Apple Cider Beets with Olive Oil

  serves 4 to 6 | start to finish: 40 minutes from Edible Seattle March/April 2013 A warming cross between steamed beets and pickled ones, this is one of the simplest things you can do with beets—and it doesn't require peeling the culinary equivalent of hot lava rocks. Don't forget to save the greens for tacos!     6 medium yellow beets (about 1 1/2 pounds), peeled, each cut into 6 wedges 1 cup apple cider vinegar 1 cup water 5 whole cloves Extra-virgin olive oil, for drizzling Combine all ingredients in a small saucepan and cover. Bring the mixture to a boil, reduce to a simmer, and cook for 20 to 30 minutes, or until the beets are tender. Drain and serve the beets hot or at room temperature, drizzled...

Sesame Peanut Kale Slaw

[caption id="attachment_19179" align="alignright" width="300"] tracy benjamin[/caption] Serves 8 | start to finish: 20 minutes (+ 3 hour resting period) from Edible Seattle March/April 2013 This makes a fantastic condiment on pulled pork sandwiches, and also serves well as a buffet side dish as it holds well at room temperature. 1 small cabbage, cored and shredded (about 1 pound) 1 large carrot, peeled and cut into matchsticks 1 teaspoon kosher salt 1 bunch lacinato kale, stemmed and sliced into ribbons 1/4 cup natural peanut butter 1 tablespoon peanut oil 1 tablespoon soy sauce 1 tablespoon mirin 1 teaspoon toasted sesame oil juice from 1 small lime (about 2 tablespoons) 1 teaspoon sugar 1 tablespoon minced fresh ginger chili flakes to taste 2 tablespoons minced cilantro 1 tablespoon toasted sesame seeds 1/4 cup chopped peanuts Combine the shredded cabbage and the carrot...

Nuts about Cabbage Salad

  by Abra Bennett serves 4 | start to finish: 10 minutes The sweet spiciness of the cabbage, the pungent parsley, the mellowness of the nuts and nut oil, and the deep flavor of the balsamic vinegar make a perfect, and perfectly simple, pairing. 4 cups red cabbage, slivered 1/2 cup hazelnuts, toasted, skinned, and chopped 1/4 cup chopped flat leaf parsley 4 tablespoons walnut oil 1 1/2 tablespoons balsamic vinegar salt and pepper to taste Place the cabbage, hazelnuts and parsley in a salad bowl. In a separate small bowl, whisk together the walnut oil and balsamic vinegar, adding salt and pepper to taste. Toss the dressing into the salad and serve immediately. vegan • gluten-free • 15 minutes or less  ...

curry potato salad

Five Seed Potato Salad

Serves 4 to 6 | start to finish: 35 minutes Creamy, crunchy, and beautifully yellowed by ground turmeric, this unusual potato salad is the lovechild of an Indian-inspired potato dish and salt and vinegar potato chips. It’s delicious fresh or reheated the next day. Recipe 2 pounds small white potatoes 2 teaspoons whole cumin seeds 2 teaspoons mustard seeds 1 teaspoon whole dill seeds 1 teaspoon roughly chopped fennel seeds 1 teaspoon whole coriander seeds 2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon salt Freshly ground pepper, to taste 1/4 cup apple cider vinegar 1/4 cup canola oil 2 tablespoons whole milk yogurt or sour cream Steps Place the potatoes in a pot, add cold water to cover, and bring to a simmer. Cook at a low simmer until soft all the way through, about...

Yukon Gold Potato Gratin with Chèvre, Kale, and Onions

active time: 30 minutes | serves: 8 from Edible Seattle January/February 2012 [caption id="attachment_19184" align="alignright" width="300"] Photo courtesy of Upupa4me[/caption] For this gratin, find a cheese that you'll feel guilty combining with more than a slice of great bread or your fingertip—you want the richness of good, creamy chèvre. This gratin is gorgeous baked in an 8 x 8" dish (or something similar), but you can also divide it between four 2-cup ramekins. Just be careful pouring the liquid over the potatoes. Recipe 1 tablespoon plus 2 teaspoons olive oil 1 large brown-skinned onion, thinly sliced 1 small bunch red or green kale, chopped (about 4 cups loosely packed) Salt and freshly ground pepper 4 medium Yukon Gold potatoes (about 2 pounds), peeled and sliced 1/8" thick 2 tablespoons all-purpose...

Grilled Beef Tongue with arugula salad, quick pickled shallots and fennel and a soft boiled egg

[caption id="attachment_19182" align="alignright" width="300"] toyohara[/caption] Courtesy Russ Flint, Rain Shadow Meats serves 2 | start to finish: 5 hours For the tongue: 1 beef tongue 1 yellow onion cut in half 1 whole bulb of garlic cut in half 5 black peppercorns 2 dried arbol chilies or 1 teaspoon chili flakes 1/2 cup white wine vinegar 3 tablespoons salt For the quick pickle: 2 medium shallots 1 large fennel bulb 1 tablespoon sugar Fresh black pepper to taste, coarsely ground 1 cup Champagne vinegar 1 tablespoon fresh thyme leaves salt to taste For the salad: Washed and picked arugula, enough for 2 salads 2 large eggs, room temperature 1 lemon 1/4 cup olive oil Salt and pepper to taste Place all ingredients for the beef tongue in a large enough pot so that the tongue can be completely submerged in water. No need to peel...

Trellis Potato Rolls

Recipe courtesy Brian Scheehser, Trellis restaurant Makes 18 rolls Start to finish: 35 minutes plus two rises From Edible Seattle January/February 2010 Packed with fresh herbs and rustic flecks of potato, these rolls require two trusty baker's ingredients: a scale and fresh yeast. Don't be intimidated! 6 oz whole milk 1 tablespoon plus 1 1/2 teaspoons kosher salt 1-1/4 oz sugar 3 oz extra virgin olive oil 1 12-ounce russet potato, baked and cooled to room temperature 1 tablespoon plus 1 1/2 teaspoons fresh thyme, chopped 1 tablespoon plus 1 1/2 teaspoons chopped chives 1 tablespoon plus 1 1/2 teaspoons chopped parsley 1 tablespoon plus 1 1/2 teaspoons chopped rosemary 1 tablespoon plus 1-1/2 teaspoon yeast, combined with 1 teaspoon sugar 6 oz potato water* 1 lb 7 oz bread flour 1 egg, beaten...

Delancey’s Beet and Watercress Salad with Ricotta Salata and Shallot Vinaigrette

From Edible Seattle May/June 2010 Recipe courtesy Delancey The vinaigrette comes together in moments, but needs to rest for 30 minutes for the flavors to blend. Serves 4 | start to finish: 1 hour For the vinaigrette 1 medium shallot, minced 2 tablespoons Banyuls or sherry vinegar 1 medium garlic clove Kosher salt 1/4 cup olive oil For the salad 4 fist-sized beets 4 handfuls wild watercress Ricotta salata Steps Combine the shallot and vinegar in a small bowl. If the vinegar does not completely moisten the shallot, add a small splash more. Chop the garlic finely, season it with a pinch of salt, and then smash it to a paste under the side of your knife. Add to the bowl with the shallots and vinegar. Set aside at room temperature for at least 30...

Korean-style Gosari

Serves 4 as a side dish | Start to finish: 20 minutes, plus overnight soak from Edible Seattle May/June 2009 Mix these into your favorite recipe for bibimbop or serve as a vegetarian side dish. It also works well as a flavorful addition to salads. 2 cups dried bracken fern fiddleheads 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon soy sauce Pinch of sugar, to taste 1 teaspoon toasted sesame seeds Place fiddleheads in a large pot. Add cold water to twice the height of the fiddleheads. Over high heat, bring to a rolling boil, and cook for 6 minutes. Remove pot from heat. Drain away half the boiling water, and add cold water in its place. Soak for at least 10 hours, and up to 24 hours....

Somali Rice

Serves 4 start to finish: 30 minutes From Edible Seattle March/April 2010 Recipe 2 tablespoons vegetable oil 2 chicken bouillon cubes (optional) 2 cups basmati rice, rinsed and drained 3 cups water 2 cinnamon sticks 5-10 green or white cardamom pods Steps Heat oil in a pot over medium heat. If desired, add the chicken bouillon cubes and stir to dissolve. Add the rice and stir-fry for 1 minute to coat the rice with the oil.  Add the water, adjust the temperature to high and bring the rice to a boil. Toss in the cinnamon sticks and cardamom pods. Reduce the temperature to low and cover the pot. Cook for 15-20 minutes, or until the rice is tender. Serve immediately....

chickpea 2

Recipe Box: Poppy Restaurant Salad

BY MYRA KOHN I've been obsessed with this salad since the first time I had it at Poppy. They serve it with just baked, warm naan and it is impossible to resist. The nutty and starchy quality of the chickpeas combined with the aromatic, not too hot blend of spices and cooling yogurt, makes it not only a terrific and healthy snack or satisfying quick meatless lunch but also a side dish that pairs nicely with simply roasted lamb. We love it so much we have no problem eating it by the forkful. 2 (main dish) or 6 (side dish) servings | Start to finish: 20 minutes Ingredients 2 cups cooked chickpeas 2 tablespoons peanut oil, or other vegetable oil 1 teaspoon black mustard seed 1/2 teaspoon...

Recipe Box: Caramelized Broccoli from Spring Hill

BY MYRA KOHN Recipe courtesy Spring Hill Restaurant 2-4 Servings | Start to finish: 25 minutes From Edible Seattle November/December 2010 When it comes to great fried chicken, some of the best in town happens to be Spring Hill's fried chicken dinner for four. The dinner, which includes two whole chickens and four sides, requires reserving a table for four ($80 per table) and the patience to wait for a Monday Night Supper when they can fit you in, as these dinners sell out weeks in advance. Until very recently, one of the side dishes Chef Mark Fuller was serving with the chicken was Caramelized Broccoli; it was one of the first recipes requested for this column. It is a breeze to prepare, but don't...

Recipe Box: Boat Street Cafe & Kitchen’s Kale Gratin

BY MYRA KOHN Recipe adapted from Susan Kaplan Boat Street Cafe & Kitchen 8-10 Servings start to finish: 70 minutes from Edible Seattle September/October 2010 According to Susan Kaplan, "kale goes with almost any meat—steak, burgers, roast pork, chicken, liver, and fatty things—as the bitterness cuts the fat. It goes well with pickled raisins, roasted tomatoes, corn bread, polenta, and potatoes; with vinegary things too." This dish is perfect on its own as a vegetarian lunch option but it also makes a lovely side dish. We loved it with grilled, thick cut pork chops with homemade stone fruit and strawberry compote and a glass of Torrontés. The wine worked very well with the slightly bitter greens. Recipe 4 bunches of kale 2 cups heavy cream 3 eggs 1 tablespoon Dijon...

Ozette Potato Salad

[caption id="attachment_19188" align="alignright" width="300"] By James[/caption] Recipe courtesy Maria Hines of Tilth Restaurant Serves 4 | Prep time 35 minutes from Edible Seattle January/February 2009 Makah Ozette potatoes can be found at the Full Circle Farm stands at the Ballard, University District and West Seattle Farmers' Markets. Recipe 2 pounds Ozette potatoes 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard 1 lobe shallot, minced 2 cloves garlic, minced 1/4 cup apple cider vinegar 1/2 cup mayonnaise 1/4 cup finely chopped chives 1/4 cup finely chopped parsley Salt and pepper to taste 1/2 cup hazelnut oil, plus more for drizzling Steps Put potatoes in a large pot and add enough water to cover. Bring to a boil and let cook until they're tender enough to easily pierce the flesh, but don't overcook. Drain and let cool for about 15...

Roasted Beet, Bleu Cheese and Pickled Red Onion Salad

[caption id="attachment_19190" align="alignright" width="300"] tracy benjamin[/caption] by Jess Thomson Serves 8 | Prep time: 20 minutes active time from Edible Seattle January/February 2009 Trust us: With sweet red beets, a healthy helping of blue cheese, and a good slather of olive oil, you'll forget this chopped salad is anything but indulgent. Recipe 4 large red beets (1 3/4 pounds) 1/2 large red onion, very thinly sliced 1/4 cup apple cider vinegar 1/2 teaspoon salt Freshly ground pepper 2 tablespoons extra virgin olive oil 1 cup whole walnuts, toasted and cooled 1/4 cup crumbled blue cheese (optional) 1/4 cup parsley, roughly chopped Steps Preheat the oven to 400 degrees. Wrap the beets in foil and roast them on a baking sheet for 60 to 90 minutes, or until soft through to the center when you poke them...

scallops

Wilted Arugula Salad with Scallops and Hot Bacon Vinaigrette

by Jess Thomson from Edible Seattle Spring 2008 Serves 6 | Prep time: 20 minutes Recipe 1/2 pound fresh baby arugula, trimmed, or one 6-ounce bag 12 large scallops, white tabs removed Salt and freshly ground pepper 6 slices bacon, diced 1/2 cup red wine vinegar 1 tablespoon Dijon mustard 1/4 cup extra virgin olive oil Steps First, divide the arugula between six large plates. Pat the scallops dry and season them with salt and pepper. Set aside. Heat a large, heavy skillet over medium heat. Add the bacon and cook until crisp, 4 to 5 minutes. When the bacon is done, transfer it (with the grease) to a bowl. Increase the heat to medium-high. When hot, add scallops. Cook for 3 to 4 minutes per side, undisturbed, or until golden brown on both...