Whether you’re lucky enough to lay your hands on salmon from the Copper River, or one of my new favorites, Chum from the Yukon River in Alaska, (more on this later from Jon Rowley), fresh, wild salmon is definitely in season. This begins a series of recipes for salmon I’ve created over the years and some stories about this remarkable food.
This recipe is perfect for a crowd; Jambalaya is really great party food. Or, divide it into thirds and freeze two batches for later.
If you want to make this dish ahead, prepare and freeze the sauce. Then just cook your favorite pasta, I prefer fettuccine, at dinnertime. Warm the sauce in the microwave, pour it over the pasta, and finish with parsley and maybe a little grated cheese. Voila! Decadent and delish.
Makes 4 servings
Preparation time: 25 minutes
1/2 [...]
Pork Tenderloin Roast Recipe
The roast is simply seared, then baked off for dinner. The sauce is completed and only needs simple reheating to complete this delicious main dish.
Makes 4
Preparation Time: 20 minutes
1 lb pork tenderloin
Salt and pepper to taste
2 T. olive oil
1/2 c. chopped onion
1 green apple, peeled, cored and chopped
1/2 tsp ground ginger
Pinch cinnamon
1/2 [...]
It’s fun to enjoy these classic flavors in a layered casserole. And it’s quicker to assemble. If you like really spicy food, you can definitely adjust the spice level by increasing the chili powder or Tabasco.
Makes 4 servings
Preparation Time: 60 minutes
2 T. vegetable oil
1 c. chopped onion
3 garlic cloves, minced
12 oz ground beef
1 teaspoon [...]
Homemade pizza really over-delivers on the effort involved. It’s waaay better than restaurant fare and, depending on the toppings, will cost at most a couple of dollars for a pizza that will be serve 2 or 3.
This is a delightful switch on the typical lasagna with meat sauce. It has about half of the calories, two-thirds less fat and a whole bushel of flavor. When picky kids are involved and you want to serve something healthy, this is the winter menu solution.
Slow Food, a non-profit founded in Italy in 1989, was the first organization to point out the link between what’s good for the planet and what’s great on the plate (leave it to an Italian). Their purpose is to “counteract fast food and fast life, as well as the disappearance of local food traditions, people’s [...]
Even though spring is definitely on the verge, I’ll be making this simple, lush dish for another few weeks. It’s still pretty crisp here in Seattle. Serve a dry Riesling with this.
