Sometimes it is the simple preparations that make the biggest impression on clients and guests, especially when you highlight fresh ingredients.
Last summer, I was catering an event for a French-American school family, and my clients requested this appetizer. Ever since then, I have tried to work it into menus for other clients. Continue reading
The first restaurant at which I worked in Seattle was Julia’s in Wallingford. I was in charge of creating dinner and lunch specials, and for the most part they were vegetarian or vegan.
Here is a recipe from that time that would be perfect for Thanksgiving, because it will serve a crowd of 12 as a side dish. If you’re serving a smaller crowd, however, it is simple enough to cut the recipe in half (or in thirds) to serve fewer diners. I recently served it as a side with my Turkey, Sweet Potato & Kale Loaf. Continue reading
When I was in Chicago in September to run the marathon, I found a paleo- and gluten-free-friendly restaurant called Beatrix. It was just a few blocks from our hotel, and we actually went there twice: once for dinner and once for breakfast.
One of their menu items that caught my attention was a turkey meatloaf with sweet potatoes and kale. I ordered it for dinner on our first night in Chicago, and it was just as good as I hoped it would be.
Summer is fading in Seattle, but the forecast still calls for some sunny days. A great way to cool off on days when the temperature rises above 80 degrees is with a fresh, chilled soup. Continue reading
Here’s a great salad recipe that pairs well with the Thai Chicken Meatballs I posted earlier this week. 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
My mom is an excellent cook and is always on the lookout for new recipes and ideas. When she saw this recipe in the Kitsap Sun in January of 2011, she immediately thought of me. Knowing I like healthy food, as do most of my clients, she thought I could put this idea to good use. It took me a few months before I actually tried it, but when I did, I knew it was a keeper.
This is a versatile recipe that can be made using various vegetables and proteins. The recipe listed below is only slightly adapted from the original, but sometime soon I plan to try it with butternut squash in place of the sweet potatoes and possibly with chopped pork. 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