Wheatberry Salad with fire roasted corn!

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This salad is so yummy and healthy!! Wheatberry salad is one of my favorite multipurpose dishes. You can serve for breakfast with fruit and yogurt or lunch with salsa and black beans. For dinner it is delicious with grilled salmon. Wheatberries are the backbone of this delicious salad.

atberry salads are one of my favorite multipurpose dishes. Serve a wheatberry salad for breakfast (with yogurt, banana and walnuts), lunch (with sweet potatoes, black beans and salsa) or for dinner (with wild salmon, spinach and olives). Change your flavors to match the seasons as well – this version is the ultimate Fall salad and features butternut squash, cranberries, pomegranate arils and arugula with a maple-Dijon dressing.
Read more at http://www.katheats.com/the-ultimate-fall-wheatberry-salad#KJduPcgOulHfIkFQ.99

Wheatberry salads are one of my favorite multipurpose dishes. Serve a wheatberry salad for breakfast (with yogurt, banana and walnuts), lunch (with sweet potatoes, black beans and salsa) or for dinner (with wild salmon, spinach and olives). Change your flavors to match the seasons as well – this version is the ultimate Fall salad and features butternut squash, cranberries, pomegranate arils and arugula with a maple-Dijon dressing.
Read more at http://www.katheats.com/the-ultimate-fall-wheatberry-salad#KJduPcgOulHfIkFQ.99

Wheatberry salads are one of my favorite multipurpose dishes. Serve a wheatberry salad for breakfast (with yogurt, banana and walnuts), lunch (with sweet potatoes, black beans and salsa) or for dinner (with wild salmon, spinach and olives). Change your flavors to match the seasons as well – this version is the ultimate Fall salad and features butternut squash, cranberries, pomegranate arils and arugula with a maple-Dijon dressing.
Read more at http://www.katheats.com/the-ultimate-fall-wheatberry-salad#KJduPcgOulHfIkFQ.99

Roasted Tomato thyme butter bruschetta!

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Roasted Tomato Butter with Fresh Thyme

My neighbor and I both, have lot's of tomatoes on the bush that are calling to us, "pick me, pick me!" 

Quinoa salad- vegan and gluten free

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Hatch Pepper aoli and stuffed hatch peppers!! Oooh lala!

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 Delicious hamburger's with "Hatch chile spiked aoli", "Chorizo stuffed Hatch peppers" and Billy's favorite potato salad.....our Monday night dinner! Yummy? YES!!!!

Black and White Bowtie pasta salad!

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 Summer cookouts go hand in hand with potato salad, coleslaw, macaroni salad. This refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue.  My friend Ruth was up to Seattle a couple weeks ago for a visit, then drove to Vancouver with her husband Jim. While in Vancouver she and Jim bought me 4 flavored salts and a couple of rubs....thank you very much! Next up, I was preparing a salad to take to my class reunion. I used the "Smoked Bacon Sea Salt", OMGosh!! This added such flavor to this delicious salad, it tastes like bacon is in the salad without the added calories and fat!!  I received so many complements on this delicious salad, it is really tasty!

Tink's Roasted vegetables!

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 Here's a RECIPE that doesn’t require a recipe! The dish’s name itself tells you the whole story.  But, there are always questions, such as: peel first, or not, or how hot should the grill be, and what do I dress the vegetables with?

Roquefort Tart for Wee Bear!

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Sometimes it’s just easier to grab a puff pastry from the store and put something on a top of it. It’s fast, you don’t have to make dough and the effect may surprise you!

Cheddar Bay Biscuits! Red Lobster and Hike Week!

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Do you love Red Lobster’s famous Cheddar Bay drop biscuits? Have you ever wondered how they make them?  

Two new appetizers- Pancetta wrapped mango & veggie shooters!

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 Memorial Day holiday weekend is here! Have you decided who you will be celebrating with? Have you decided what you'll be eating? Whether you are hosting a barbeque or would like to place flowers on a loved ones headstone, we are hoping you enjoy your Holiday and have very pleasant memories. 

We decided we wanted to get one last pizza party in with our outdoor pizza oven, before we fly back to Seattle for the "Summer of babies"! What about you? If you're still figuring out what to make, here's 12 delicious ideas to consider that will be a great addition to the holiday table...

Southwestern Black Bean Salad

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This salad also doubles as a dip, paired with some tortilla chips and in this case, I used blue organic tortilla chips. It's refreshing and filling and a perfect dish to share at your Cinco De Mayo party you may be attending or hosting this weekend. It's a great meal or side dish in the hot summer months. I will be making this often!

Southwestern Black Bean Salad
-courtesy of SkinnyTaste.com 

Rosemary Smash Hot Potatoes!

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This is one of those recipes that once tried, is immediately incorporated into your own repertoire. It's what you want when you want a crisp, roast potato, only better!
 

Fettucine with Kale Pesto- Chef Michael Stebner

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I had the rare opportunity to attend this exclusive lunch class with Executive Chef Michael Stebner, who co-created (with Dr. Andrew Weil) True Food Kitchen.The focus of True Food Kitchen is to promote an anti-inflammatory diet while using seasonal, simple and pure ingredients. The menu included Chickpea Bruschetta, Baby Arugula, Frisee with goat cheese salad, Fettuccine with Kale Pesto and  Chocolate Icebox Tart. Love'n The Kitchen was so sweet and gave me free reign to take pictures and roam about the room! Love'n the Kitchen is proud to be the only cooking school in Arizona, exclusively sponsored by SubZero-Wolf. They feature state of the art, professional equipment and a talented staff. See some of the Beautiful kitchens I photographed. Classes are taught via live demonstration, with plenty of interaction and time for questions. You leave with the recipes and inspiration to re-create the dishes for those you love. 

Irish Soda Bread~ St. Patrick's Day!

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St. Patrick's Day is only 5 days away and that means that it is time to start planning your St. Patrick's Day menu. I always enjoy planning my St. Patrick's Day meal as the dishes are always interesting and "Oh so Tasty"! It is a great time to cook with some alcohol such as an Irish beer, stout or ale or an Irish whiskey or even some Irish cream. Corned Beef and Cabbage is of course a favorite for a main but there are plenty of options and lets not forget that there are some really delicious desserts...list and links below. If you do make some corned beef, be sure to make a lot because the leftovers for a Reuben sandwich can be even better than the dish that they came from.

Prime Rib Roast-slow roasted

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This holiday season we are enjoying a standing rib roast, also known as prime rib. This amazing cut of meat is sure to dazzle any dinner guests you have during the holidays. Not only is the flavor amazing, but the presentation is quite impressive. I made  this one last Sunday for Wee Bear and I, Wee Bear dug deep into the cellar for an impressive 2004 Napa Silver Oak Cabernet Sauvignon, and it was a party!!

Peter Peter Pumpkin eater! Ravioli to die for!!

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 With all of the pumpkin dessert recipes that have been televised and blogged about, I thought it was about time I feature a recipe that uses this incredible squash in a savory application. This ravioli has been  a favorite of mine - warm with the scent of toasted pecans, the mingling flavors of rosemary and sage; the perfect balance of flavors, all complimenting one another, in harmony. Sweet and savory hand-in-hand. I look forward to Fall every year when, it feels so good to make this delicious dish.

Fall Mushroom Risotto!

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  Truffled Mushroom Risotto in a Roasted Acorn Squash

                                   adapted from Karin Calloway

The first time I tried truffle was via "truffle oil". It is a beautiful oil that tastes great on popcorn, potato chips and french fries. But, it just won't do for everything. Truffle tapenade is made by blitzing a small amount of truffles into a mushroom paste and let me tell you that this is warm, and earthy in the most amazing of ways. It still makes your head feel a little funny and your nose start proposing marriage! The paste is available at specialty gourmet shops.

Mushrooms are a great substitute for meat because of their earthy flavor and meaty texture. And if you serve a good mushroom risotto, even the most ardent carnivore won’t miss the meat.

Roasted Pearl Onions

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Pin it! Onions are one of my favorite foods and these roasted onions are so tasty and easy to make. While I was looking for side dishes for my steak tenderloin, I remembered making these for a side last Spring with ham. I wrote the recipe, took the picture, but, did not deliver to you! I really enjoy roasting vegetables of all sorts and I was looking forward to roasting onions. This  recipe is pretty straight forward, no muss and no fuss. Roasting the onions brings out their natural sweetness and are a perfect side for steak, ham or any of your Fall dishes. I am pleased to offer another really tasty way to enjoy onions! Roasted pearl onions are rich in flavor and nutrients. 

Stuffed Bell Peppers! Quinoa Update!

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I remember eating stuffed green bell peppers when I was young. Mom was an amazing cook and would use what ever was in the vegetable drawer for filling, but always there was ground beef, rice and corn. Love childhood memories!

Update to 2012! take a moment to consider these Quinoa Stuffed Bell Peppers an updated version of that classic recipe, that so many of us love. Swap out the rice for nutrient rich quinoa and add some extra vegetables you may have in your garden or refrigerator for color, flavor and texture. These peppers have so much flavor and color. I just love them!! With fresh vegetables, protein and a little heat from the jalapeno and seeds! Also, it can be vegetarian, just leave out the meat and add more quinoa, you will prove meatless doesn't have to be boring!

Easy Breezy Antipasto Kabobs + Mini Kabobs!

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As summer comes to an end, we are all trying to squeeze in the last couple get-togethers and BBQ's. Today I am offering a couple of really easy appetizers for your next gathering! Everything to create these little bites can be bought at your local grocery store. I just love these things! The ingredients and assembly are simple and it's also nutritious. I made these twice in the past couple weeks and each time they were gobbled up. My husband and I went to a neighbors for a BBQ and we all ended up talking about ways in which you could make these different by adding other unique ingredients. Love food that is not only yummy but also a great conversation piece, haha. 

FIRST UP....Antipasto Kabobs!

Mushroom lovers! Wild Mushroom Strudel!

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Mushroom lovers, this dish was made for you (us)! There is nothing like a medley of well flavored mushrooms to delight the palate and nourish the body. If you are gluten intolerant, you can substitute pan-fried polenta for the Fillo, and just top the polenta with the mushroom mixture. However you end up, this is a delicious, easy, and impressive way to begin a meal or as a side dish. 

Oh boy! The shitake's are finally down to the price where, well..... we can at least buy enough to make a topping!! I ran down to the Seattle Pike Place market for the dinner for 9, we were having over the Labor Day weekend. I had an idea, but, always leave myself flexible, as you never know what you may see,  what is fresh, or priced at season low. My plan was to have a filet roast on the rotisserie and saute some Parmesan crusted halibut cheeks, sort of a "Surf and Turf". Well, my plan was derailed, when I found the Pike Place Fish markets were closed on Labor Day! But, when I spotted the price on the Shitake mushrooms, my plan changed course and I was back on track!! My family famous "Mushroom Strudel" would accompany the filet and make it a memorable Holiday meal!

Just look at these beauties! $7.99 a pound!! Down from $24.99 a pound!!
It is time to stock up! I bought 1 pound of shitakes, 1/2 pound crimini, and 1/2 pound of button mushrooms. I could hardly wait to get home and start cooking!

I have been making this dish for 25 years, it is a family favorite. I make the crackly, caramelized crust here with buttered layers of phyllo instead of ultra-labor-intensive strudel dough.

2 lb mixed mushrooms

3 garlic cloves minced

2 tsp. fresh lemon juice

1 tsp thyme

1/4 tsp. freshly ground nutmeg

1 tsp.salt

1/2 tsp freshly ground pepper

4 ounce cream cheese

Fillo dough

Saute mushrooms with garlic in butter.

Add lemon juice and finish with thyme, freshly grated nutmeg and season with salt and pepper to taste.

 Mix in the cream cheese.

Put your fillo between two sheets of plastic or parchment paper with a towel over the top. This is too keep the Fillo cool.

Love this towel! Made for me by my friend Fawn! She can embroider anything, check it out! www.fawnharmon.com

 Use 6-8 sheets of Fillo, buttering in between each sheet.

 Wrap up like a rectangular package. Carefully move to a parchment or Silpat lined baking sheet.

 Bake 350 for 30-35 minutes, until brown on top.

Just look at this flaky, pastry. Look at the mix of beautiful wild mushrooms..........ahhhhh, this is the picture you see when you open the dictionary and look up.... "Fall"! My dinner was a success and everyone lingered until long after dark on the veranda, next to the fireplace, enjoying each other and the last holiday of the Summer. Mmmmmm 

* Oh, and yes, this is a great side dish for Thanksgiving!

*If you love Shitake mushrooms as much as I do, you can buy up a few pounds of them now, while the price is low, saute them in butter or olive oil and freeze them in portions in Ziplock bags. This Winter when you are making a meatloaf, stroganoff or just a topping for a chicken breast or steak, pull out a bag and add in!

 

Enjoying the last bits of Summer weather..... take a moment to breathe in the fresh air, rejuvenate your soul and quiet your mind. All too soon we will be in the middle of the Holiday season and Winter, struggling to remember the warmth of Summer. I am so grateful for the beauty that surrounds me........

Cheers!
JJ