Here’s the second recipe from our Fall Feast. (Note the roasted butternut squash in the upper left corner of the photograph above.)
When I was deciding what to make for our dinner, I looked at the organic produce from my Full Circle box and found green beans. I also had some fresh ginger root in the refrigerator, so I decided to combine the two. Continue reading
As the weather turns colder, and I have to put on extra layers when we go rowing in the mornings, I’ve been thinking about fall: warm, comforting foods that suit this season and the produce that is now available at local farmers markets.
To create a menu for the blog, I recently prepared a Fall Feast for friends that included some of my favorite fall ingredients: pumpkin and other squashes, beans, pork, and braising greens. Here is the first of the recipes from that meal that I’ll share on the blog over the next few weeks. Continue reading
With halloween approaching, I thought it might be nice to include some pumpkin recipes on the blog.
My mother loves to cook and bake and she’s constantly trying out recipes and sharing them with me–or showing me recipes that she thinks I should share. (Unfortunately, she doesn’t own a computer, so she can’t follow my blog.) Mom has been making these muffins since I was a teenager. Continue reading
My husband loves macaroni and cheese, so when my mother came across this recipe in the Seattle Post-Intelligencer (years ago), she sent it to us without even trying it. I first made it when some friends were coming over for dinner and it was a big hit.
Now I often make this for clients, especially those who have children, though it’s popular with almost everyone. Continue reading
I’ve been making this recipe since my friend Julie started a restaurant in the mid-1990s. I worked with her for a couple of months, and she shared some of her recipes with me, including this one for Turkey Meatloaf. Continue reading
As promised earlier this week, here’s a recipe that makes a wonderful accompaniment to my Marinated Tri-tip Steak recipe posted on Tuesday.
A client of mine found this recipe online, and I modified it a bit to suit my tastes. The original recipe calls for raisins; I like currants. I’ve also tried making it—and liked it—with almonds, blueberries, and orange zest. Continue reading
For years, I had been using one tried-and-true marinade for flank steak, but then I saw this recipe in The Junior League Centennial Cookbook. It sounded interesting, and I had all the ingredients, so I thought I would give it a try on some tri-tip for a dinner with good friends this past spring.
Since then, I have made it several times with the following modifications: The original recipe called for soy sauce, but I always use a low-sodium variety; and I have never tried it with the recipe’s suggested celery seed or dill, but I like adding green onions. Continue reading
I posted a note on my Sage Catering facebook page recently asking people which of my recipes they’d like to have. I got a few responses from people who have had my cooking before—though I’m going to have a hard time figuring out the recipe for what one of my friends called “Lamb stew thing.” I’ll do my best.
First off, however, is this recipe for Turkey Chili, which I often make for my client Elsa. She asks me to make a double recipe so she can enjoy it several times during the week.
As I promised a few weeks ago, when I posted a recipe for Roasted Zucchini with Ricotta and Mint, here’s another idea for what to do with zucchini. If your garden produced a lot of zucchini this year—or you simply love a moist chocolate cake—here’s a recipe you should bookmark to try soon. Continue reading
Here’s an easy recipe for Salsa Verde that makes a great accompaniment for almost any grilled meat—I like it on grilled flank, skirt or tri-tip steak. The photo above was taken at a recent catered party where I served it on steak bites with lightly salted potato chips. Continue reading
Thyme with Sage 