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
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
Sweet corn is in season and available in local grocery stores and at farmers markets throughout the Northwest, so this is a perfect time to make Corn and Sweet Onion Salad.
This is my adaptation of The Barefoot Contessa‘s “Fresh Corn Salad,” which I modify by using Walla Walla sweet onions and adding tomatoes. It’s a fabulous last-minute salad to take to a potluck and is best eaten the day you make it, though the salad will last up to three days in the refrigerator. Continue reading
Thyme with Sage 