Tag Archives: Vegetarian-optional

Israeli Couscous

cous cous before

This is another recipe that I served with the Grilled Lamb Chops that I suggested for an Easter menu. It is a nice side dish that goes well with meats like lamb or Moroccan Chicken, but could also be served with a roasted chicken or on its own. Continue reading


Fresh Pea Soup

Grand Canyon 016Earlier this spring I catered a function for Artist Trust (a local organization here in Seattle dedicated to supporting artists). I have worked with them for many years, and I view every event as an opportunity to be creative. I always try to pay attention to detail and presentation, and knowing the guests at Artist Trust events are inspired by beautiful things, I try to make sure the well-presented food lives up to their artistic expectations.  Continue reading

A Spring Salad

I love this time of year when all of the farmer’s markets and produce stands are selling the season’s first fresh vegetables. Asparagus is abundant in the Northwest at this time of year, and I am always trying to think of new ways to serve it. An easy thing I like to do now is to put it on the grill then throw it in everything from strata to salads.

This salad is based on one that I saw in a magazine 7-8 years ago. I long ago recycled the original recipe, but I use some of its basic ingredients—asparagus, snap peas and edamame—in this salad.

Continue reading

Treat Your Mother on Sunday

I’m catering two events this weekend, one Friday and the other Sunday, so I won’t be able to spend Mother’s Day with my mom—but hopefully you will be able to celebrate with yours.

As I mentioned in December, in my “New Year’s Brunch Strata” post (which included a recipe for Butternut Squash and Spinach Breakfast Bake), making a strata for a gathering with friends or families is a good way to let chefs enjoy their guests instead of being stuck in the kitchen. Continue reading

Soup Season

Spring is here–supposedly. Here on the West Coast (or shall we call it the COLD coast)–it still feels like soup weather, so I decided to share a recipe for another Irish-inspired dish. Continue reading

Clean out the Fridge Soup

I was about to go pick up my Full Circle organic produce delivery the other day, but I still had some produce from the previous box that needed to be used. Also, my friend was coming over for dinner with her girls, so I needed to make something right away.

I looked in the fridge and saw the 2-pound bag of carrots and some fresh ginger root that needed to be used, and I knew right away what I was going to make. I call it “Clean out the Fridge Soup” for this blog post, but it is more accurately Carrot Ginger Soup. Continue reading

An Ancient Seed: Quinoa Salad

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