Last month, I had the pleasure of catering a 90th birthday party. This was a celebration of the mother of a client I have worked with for many years, so it was wonderful to have the chance to see many members of a family I have gotten to know over the past almost-20 years.
We served vegetable curry along with numerous accoutrements. Two of those items are recipes that I would like to share with you. The first is the lemon tahini, which I served as a dip for vegetables and bread. Continue reading
It’s easy to associate salads with spring and summer menus, when the farmers’ markets and our gardens are full of fresh vegetables and leafy greens. But I like to serve salads year round, and there’s no reason you can’t find fresh, organic vegetables for your table even in January. Continue reading
A client was having guests over for dinner, and one of them followed a gluten-free diet. When my client asked if I had a good rice salad recipe, I quickly said yes, thinking I could easily change my Curried Cous Cous Salad recipe to be made with rice.
I served the rice version of this dish with grilled salmon, a mango salsa, and a big green salad, and my clients—and their gluten-free friend—both said it was delicious.
Last week while finalizing a menu for a catering event, I came across this recipe. It looked ridiculously simple. I was skeptical it would need some tweaking when I was finished, but I was wrong. I followed the recipe fairly closely, and I found it to be delicious. Continue reading
Here’s a great salad recipe that pairs well with the Thai Chicken Meatballs I posted earlier this week. 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
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
People often think salads must include lettuce, but this is a favorite of mine for plated events in the spring or fall.
At events, the salads are often placed on the table prior to the guests sitting down. Salads might sit for as long as 10 minutes before all of the guests arrive, and the beauty of using fennel and apples in this situation is that they do not wilt—or at least not to the extent that leaf lettuces do. Continue reading
The Fourth of July is right around the corner, so here is a picnic/barbecue-worthy recipe to hopefully inspire you.
Potato salad is a staple for a lot of summer picnics, and many people think that means lots of mayonnaise, eggs, calories—and guilt.
Personally, I prefer the French style of potato salad, which is made with a vinaigrette instead of a heavy mayonnaise dressing. The advantages: There is less worry about food spoiling, and it’s better for you. Potatoes are a good source of vitamin C. Continue reading
This recipe is adapted from one in Fine Cooking. Every year they put out a special Fresh edition geared toward summer produce and what to do with it. I have found several go-to recipes in these publications.
This particular recipe is especially nice, because you can use frozen corn and black-eyed peas—making it more accessible year-round.