Sustainable Seafood – Give Some Love to Overlooked Fish

 Lime-Glazed Fish with Three-Pepper Tomato Sauce With halibut prices hovering near $30 per pound, it’s time to revisit a topic I wrote about 6 years ago–shining a light on overlooked fish that are tasty and nutrient-rich. Today we also consider sustainability when making seafood choices, including how fish are caught, the impact on the environment […]

Too Hot to Cook

Pandalus Jordani Make the Meal I love summer. In Seattle it’s rarely too hot to cook, but when it is, I enjoy the challenge of eating well with little to no cooking. When the weather forecast a week of temps in the toasty high 80s, I did some thinking.  Heat can rob you of energy […]

Cooking – Whose Got Time for That?

 Salmon Salad for Summer It’s no secret. I love to cook. But like most people, I don’t always have time for it. The popularity of processed food is evidence that many struggle with getting a home-cooked meal on the table. Half of Americans say they value processed foods because they’re convenient, stay fresh longer and […]

Savor the Flavor

Za’atar & Sumac Spiced Salmon with Pomegranate Molasses Glaze March is National Nutrition Month and this year’s theme, “Savor the Flavor of Eating Right,” matches my passion – marrying good taste and good health. One “flavor family” that’s captivated the palates of food enthusiasts in recent years hails from the Middle East and North Africa. […]

Salmon’s Second Act

The Salmon Burger What’s for dinner? When the thermometer soars there’s nothing easier than tossing a whole wild sockeye or a large fillet of king salmon on the grill. But until my recent visit to the Macaulay Salmon Hatchery in Juneau, Alaska, I didn’t think much about what goes into making sure that salmon is […]

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 […]

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 […]

When Less is More

Angel Hair with Dungeness Crab, White Wine, Lemon and Herbs I often hear the phrase “life is complicated.”   Well, sometimes food is complicated.  Sometimes we crave something simple but still sustaining and satisfying – like fussier food.  This very light crab pasta dish is just the ticket when you’re taste buds demand simplicity. If your […]

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 […]