Simplicity itself in terms of preparation, this colorful slaw salad has spectacular flavors. It makes a unique summer picnic or potluck dish. The overall effect on the palate is light and refreshing. It’s a wonderful way to try a couple of ingredients you may not have used before–daikon radishes and fennel bulb. The carrots make this look attractive, even to kids. Continue Reading
Warm biscuits fresh out of the oven and dripping with melting butter–what a luxurious way to start a Sunday brunch!
Biscuits are quick and easy to make if you get the ingredients in the right proportions. Stir everything together, drop on a baking sheet, and bake for less than 15 minutes. It’s a perfect last minute option. Continue Reading
I’ve been creating locavore recipes on this web site for nearly two-and-a-half years now. This is the 138th recipe I’ve posted. I think I can honestly say this is one of the top three best in terms of flavor. Since I first prepared this salad, we’ve been having it at least once, and sometimes twice, a week. It’s taste is addictive! Continue Reading
Rising cost of living is sending many of us into our yards to plant vegetable gardens, fruit trees, and berry bushes and grow some of our own food. Oh, all right, I admit it. Some of us just like to be out there regardless of what’s happening with the economy. Nevertheless, there seems to be a rising interest in home grown food.
Gardening classes are burgeoning, garden clubs or networks are springing up, and people are even learning to can, pickle, cellar, ferment, salt, smoke, or somehow preserve food for when it’s out of season. Continue Reading
Roast Beef Hash is a classic way to stretch a little leftover roast beef into a hearty dish suitable for breakfast, lunch, or dinner. Quick and easy to fix, it can also be a one-dish meal. Continue Reading
Yorkshire Pudding is a classic dish in Great Britain. By tradition, it is made to accompany the Sunday roast beef dinner in England, and is part of their national cuisine. It’s often served with gravy at the beginning of the meal. Continue Reading
Cooking is an essential part of eating as a locavore (a person who eats only locally grown foods as much as possible). Fortunately, flavorful local ingredients only require simple cooking methods. Continue Reading
Whatcom Farm to School’s “Harvest of the Month” for March 2012 is kale, one of my favorite local greens. I’ve been growing, eating, and enjoying kale for years, so I was surprised to find that many people think of kale as an unusual vegetable. If that includes you, let me fill you in on what you’ve been missing. Continue Reading
Sockeye salmon has a sturdy flavor and so needs very little in the way of preparation. In fact, some would say it is best eaten raw (first ensuring it is sushi quality, of course). I prefer to simply saute sockeye fillets in butter–no herbs and no sauce. At most, I might sprinkle on a little lemon juice after the fish is fully cooked. Continue Reading
What comes to mind first when you think of food that represents the Pacific Northwest? It’s no contest for me. I think of salmon.
Salmon is part of my personal history. When I lived in Alaska in my younger years, I spent time working on a salmon fishing tender, and then a gillnetter. For fun I sometimes helped spot salmon from a small plane. For a long time I worked in the office of a large seafood processor. Later I brokered sales of commercial salmon fishing permits and boats, and even large processing ships. These remarkable fish have been a big focus in my life, and I find them fascinating. Continue Reading
A friend of mine enjoys the taste of squash, but she has a hard time getting past the mushy texture. Since she grows so much squash in her garden, and often shares with me, I’ve been doing some experimenting to see if I could solve her problem and come up with some variation of cooked squash that was crispy.
This recipe was not a success from the texture point of view. However, the flavor was wonderful! Continue Reading
Okay, I confess. I love the old onion dip made with sour cream and dried onion soup mix. When I started eating as a locavore, I just had to come up with an alternative that tasted as good.
Here’s the recipe I concocted. I actually like it even better than the old version. Let me know what you think. Continue Reading
A lot of appetizers are served cold, but sometimes it’s nice to have warmer options, especially during winter holiday entertaining. These meatballs with a creamy wine sauce make a heartier offering, but still are bite-sized to keep them easy for your guests to eat. It’s also a simple recipe to prepare. Continue Reading