Summer is Pickling Season

Summer Salad with Pickled Figs, Farro, Nuts and Seeds People are pickling – and it’s not just cucumbers. I’ve seen pickled seeds, fruits and all kinds of vegetables. It goes hand-in-hand with taste trends leaning to bolder, sour, sweet and spicy combos. It’s nothing new.  My great-grandma pickled out of necessity, to preserve the summer […]

Love Lamb…or Not? The Answer is In the Fat

Boneless Leg of Lamb with Fig-Olive Vinaigrette Lamb is traditional at Easter meals, with symbolism linked to both Christian and pagan celebrations (Reference 1), but not everyone is a fan. On a recent Splendid Table Podcast (Reference 2) Lynn Rosetto Kasper stated that Americans consume 11 pounds of lamb compared to 65 pounds of beef […]

Chocolate Mousse for Just About Everyone

Chocolate Mousse Stress and eating often go hand-in-hand – and there are a lot of both during in the holiday season. What do people eat when stressed? Chocolate tops the list for many people.  It’s a popular celebration food, too, starring in cookies, desserts and gifts. There’s science behind the soothing effects.  Cocoa contains dopamine, […]

Earth and Ocean

Sea Scallops with Herbed Lentils, Champagne-Butter Sauce and Roasted Walnuts Many dishes are enhanced with contrast – elements of hot and cold, sweet and sour or bitter. A well-known example pairs foods from the land and sea- surf and turf, lobster and steak. My expression of a the land and sea idea came about when […]

Foods for Recovery

Recovery eating is a hot topic with athletes looking for an edge and recreational athletes who want to feel and perform their best.   Note: Recovery nutrition is most important for work-outs that are of high intensity, frequency and long duration.   It benefits competitive athletes, endurance cyclists, runners and those doing heavy weight lifting. Recreational […]

Farms, Food and Sustainability – The Tour Continues

  Salmon Braised in Red Wine with Greens, Crisped Prosciutto and Radish Crunch   The April, 2013 pre-conference tour for attendees of the Washington State Academy of Nutrition and Dietetics annual meeting continues to Willie Green’s organic farm in Monroe and on to Patterson Cellars in Woodinville.   April is a soggy month in the […]

Tasty Tofu

Tofu Planks with Chinese Barbecue Sauce     One of my favorite foods for a meatless dish is tofu, and I’m not alone – tofu is the most widely used soy food in the world (Reference 1).   In East Asia, tofu is as important as meat and dairy products in the western world.   Tofu, […]

Beets – A Taste Transformation

 Roasted Golden Beet Salad with Walnuts and Sherry-Walnut Dressing  What food do you adore now but despised as a child?  For me it was beets.  The beets of my childhood were canned red ones steeped in pickle juice or fresh beets prepared in a pressure cooker, which brings them to the same unpalatable state.  Years […]

So, How About That Steak?

 Flank Steak with Tequila Lime Marinade and Chipotle Lime Cream  Eyeing the beef tenderloin on the menu of The Barking Frog, a Woodinville, Washington restaurant where we were celebrating my birthday, my daughter asked, “Is an 8-ounce portion a lot of meat?”   My husband said that it was a good, generous portion.  I explained that […]

For Mom, Cake!

 Lemon Cake with Almond Crumb Topping  I come from a family of pie lovers; however our American culture has made cake the most celebratory of sweets.  We mark both birthdays and weddings with “cake.”  So for Mother’s Day, I suggest Lemon Cake with an Almond-Crumb Topping.  It is as sweet as any Mom and works […]