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 […]

Get the Party Started

Oysters = Celebration   Baked Oysters – Italian Style   There’s no better way to launch the holidays than with a platter of succulent oysters. The season starts early at my house with my husband’s birthday in early November. A couple dozen Italian-style roasted oysters is always on the menu. Fresh oysters are always within […]

Summer=Salmon

White or Red? I simply can’t get enough of wild Alaskan salmon.  On a recent shopping excursion I faced two choices, typical rose-colored filets and ghost-white filets called “Ivory” salmon. I lunged for the Ivory, a rare find with unique buttery flavor.  When another shopper asked about my choice, I assured her it was succulent […]

Start the Year with Healthy and Light

Northwest Bouillabaisse     Light, healthy eating comes naturally in January.  We’ve had our fill of finger foods, crown roasts, chocolate-, caramel- cranberry-everything and all the edibles that holiday traditions bring to the table.   The perfect antidote to high-falutin holiday feasting is seafood.  I crave it every January.    This year I took inspiration […]

Thai – In No Time

Thai Red Curry with Kobacha and Fall Vegetables Fall weather sends us looking for belly warming meals and this spicy Thai curry with winter vegetables, wrapped up in silky coconut milk sauce, satisfies on many levels.  Lemongrass and lime add a fresh citrus zing and Thai basil contributes an herbal note we expect from Thai […]

Lentil Pasta Sauce

Lentil Pasta Sauce With or Without Meat   Pasta with tomato sauce is a classic comfort food.  There’s almost always a container of it tucked in my freezer for times when we need a cozy, home-cooked meal in a hurry.  This version is particularly easy and economical.  Lentils and umami-rich mushrooms stand in for meat […]

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 […]

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 […]

Meze Means Mediterranean

 Tzatziki When it comes to healthy eating patterns, I find the easiest to embrace is “Mediterranean.”   And there’s no better way to experience it than with a “meze meal” which I made recently for my family.  It’s borrowed from the traditions of small plate dining of Greece, Turkey and the Middle East with Tzatziki, a […]

A Sicilian-Style Rainbow of Vegetables

Rosemary-Fennel Peperonata My fondest memory of peperonata was making it at a beach house we rented in Siracusa, Sicily one summer. The point of renting a house was so we could cook with local foodstuffs and give our small children some time to play on the beach. All my expectations of Sicily were met when […]