In honor of National Pi Day (3.14, for those of you who didn’t know), I’m sharing a recipe for Blueberry Hand Pies.
I know that math people think of this as a day to celebrate the ratio of the circumference of a circle to its diameter, or something like that (I found that on the website), but food people like me think it’s a good day to celebrate PIE. Continue reading
Fresh salmon is starting to show up in markets here in Seattle, although it is sometimes difficult to find. Here is a dish that is delicious made with either fresh or previously frozen salmon. It is also a great way to use leftover grilled salmon. Continue reading
A client of mine was telling me about a great meal they had while eating out. It included shaved Brussels sprouts. I decided to try to make a version of my own. One of my go-to vegetables in the fall and winter is roasted Brussels sprouts.
These take a bit more preparation and attention while cooking, but they are equally as delicious as their roasted counterpart. Continue reading
When I was growing up, my mom was always trying new recipes. Every holiday we were testing out something. Many members of my extended family love chocolate, so often there was a new treat to enjoy and critique. There were a few “keepers,” and this is one of them. Continue reading
Here is another appetizer that I came up with this past holiday season, which looks very festive on a serving platter, but is simple to make. It is also both savory and sweet.
I know I have mentioned before that I like to make my appetizers easy to eat in one or two bites. This allows guests to eat discretely while carrying on conversations. This appetizer has the added advantage of letting guests eat cheese without digging into the cheese board.
My mom subscribes to House Beautiful magazine, and because I am always looking for ways to redecorate or remodel our home, I love taking old issues off of her hands. This time, instead of decorating ideas, however, I found a recipe that looked like something many of my clients would like, so I tore it out to be used at a later date.
This past November I found an opportunity to serve it at a business dinner for clients who wanted something easy to eat with just a fork, nothing too fancy, yet delicious. I thought “Chicken Country Captain” fit the bill. Continue reading
Good guacamole is easy to make with just four ingredients: ripe avocados, garlic, lime, and salt. It’s so simple yet so good.
Posted in Recipes, Sauces & Condiments
If you’re doing a month of the Whole30 challenge, it should be winding down for you now.
Here’s a recipe for Mexican Braised Beef (see photo above, and recipe below) that I found on the blog Nom Nom Paleo. I served it with fresh greens, Sweet Potato Fries (prepared like the Parsnip Fries from last week’s post), and guacamole (I’ll post that recipe tomorrow). Continue reading
Here’s a recipe I got with my Full Circle vegetable delivery this fall. Like others I am posting this month, this one is Whole30 compliant, but I recommend trying it even if you’re not doing the challenge. Continue reading
Here’s another Whole30-compliant recipe that I found in Bon Appetit. The name of the recipe is “Parsnip Fries” but the parsnips are actually baked, so they are much healthier than if they were fried. Continue reading
Thyme with Sage 