Vegetables
Sweet Potato Fries
What’s not to like about sweet potato fries? Low in fat, full of flavor, easy to season and dip ….. and ugh mushy! I don’t know about you but I like my fries crispy. So, I’ve been playing around with some different methods and figured out a method and recipe that I like. Give it…
Read MoreRedux Deconstructed Gazpacho with Basil Lime Sorbet
OK, I love Gazpacho. I admit it. Chunky or smooth, with or without garlic, onions, whatever. Every summer, I play with different versions always searching for tomato-based nirvana. This year I have fallen in love with a smooth Gazpacho from the following recipe found in the Culinate newsletter http://www.culinate.com/recipes/collections/Culinate+Kitchen/Soups/Culinate+Gazpacho. (By the way, the website is…
Read MoreRoasted Corn Salad with Honey Lime Dressing
When the weather finally warms up we all start thinking about cooking and eating outside. One of my favorite ways to keep it simple is to make up a batch of this great side salad ahead of time so I can concentrate on the main course and a beer when my friends show up. Everything…
Read MoreBerry Tres Leche
Chef Margot shares her citrus and berry cake with tres leche. A perfect summer dessert! Ingredients Cake:6 large eggs1 cup white granulated sugarZest of 2 limes1 cup cake flour, sifted Soaking liquid:1/2 cup sweetened condensed milk2 cups whole milk2 cups heavy creamZest of 1 lime Berries:2-3 cups mixed fresh berries, save a few whole forgarnish…
Read MoreThai Arugula and Radish Salad with Poached Farm Egg
Chef Margot shares her Thai Arugula and Radish Salad with Poached Farm Egg, a zesty, crunchy salad that makes any brunch or lunch that puts real, local flavor on your plate! Ingredients1-2 bunches arugula, trimmed, washed and well dried, torn into 1-2” pieces2 bunches small red radishes, tops trimmed, washed and well dried; radishes well…
Read MoreAppetite for Travel
Rick Sadle, co-owner of Salvador Molly’s, shares his travels in the deep south and a recipe for red beans and rice. An Oregonian traveling in the American South is quickly knocked out of their NW comfort zone. Usually, in a good way. But it all seems a little overdone somehow. The weather, the accents, the…
Read MoreStinging Nettles
Chef Margot shares with us the many uses for stinging nettles. Did you know that stinging nettles have both medicinal and culinary uses? Like spinach, nettles are high in iron and potassium. They are said to aid in coagulation and help in the production of red blood cells. They are also know to relieve rheumatic…
Read MoreTara Cucumber Salad
Uttara Sarkar Crees from Tara Gallery Cafe and Bar shares her Tara Cucumber Salad, a sweet and sour salad with a touch of crunch. Ingredients1 Chinese long cucumber1/2 tea spoon soya sauce1/2 tea spoon vinegar1/2 tea spoon sesame1 tea spoon roasted peanuts crumbledpinch saltpinch sugarquarter cup coriander leaves (optional)crushed garlic (optional)pinch chili powder DirectionsWash the…
Read MoreCollard-Wrapped Smoked Salmon with Rice
Chef Margot shares her light, yet filling collard salmon rice wraps. Ingredients1 bunch large-leaved collard greens2# smoked salmon (we like the peppered kind from The Smokery!)1# cooked rice (Weihani red or wild rice is excellent)1 small fresh leek and/or head of garlic, peeled and sliced DirectionsIn a large pot of boiling salted water, dip the…
Read MorePuerto Rican Tiny Beans
Chef Margot shares her favorite tiny beans, Puerto Rican style! Ayers Creek Farms has these adorable teeny-tiny red beans that are great done Puerto-Rican style. You may omit the bacon if you absolutely must, but it won’t be Puerto-Rican without the pork! Ingredients2 cups tiny red beans, rinsed well and picked over1 Tbsp. olive oil1…
Read More