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 […]

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. […]

Curry For Comfort

Curry-Roasted Pork Tenderloin with Figs & Vegetables Winter is in full swing and I embrace it by turning on the oven for a simple sheet-pan supper. I crave curry in cold weather and the fragrance of roasting richly-spiced vegetables warms the body and soul. So easy: curry and spice-rubbed pork tenderloin, winter squash and cauliflower florets […]

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 […]

A New Vegetable?

Try a Broccoli Leaf Pizza A label in the produce aisle caught my eye, “Brocco’Leaf ™- Amazing Superfood.” I grabbed a bunch. Was this a great marketing pitch or a new vegetable? A little research revealed that what resembled collard greens were mature leaves of the broccoli plant. The Nunes Company trademarked the name Brocco’Leaf […]

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 […]