Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

What's Cooking at Central Market

Wednesday, May 15, 2013

If you're looking for inspiration, answers, tips or new recipes - come by the Culinary Resource Center near Produce in the Shoreline Central Market, upper level of Aurora Square on Westminster Way. There's often something to sample, and always recipes for the taking. 

Here's the lineup for demonstrations. The kiosk is staffed 10am - 6:30pm daily (9am - 5:30pm Sundays) with sampling noon to 4:30pm. If a line appears under the recipe, click to go to the full recipe.

MAY 15-21, 2013 

Wed, May 15 

Thurs, May 16 

Fri, May 17 

Sat, May 18 

Sun, May 19 

Mon, May 20 

Tues, May 21  Blueberry, Kale and Coconut Smoothies 


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What's Cooking at Central Market - Charlie talks crab

Friday, May 10, 2013

If you're looking for inspiration, answers, tips or new recipes - come by the Culinary Resource Center near Produce at Shoreline Central Market, upper level Aurora Square on Westminster Way. 

There's often something to sample, and always recipes for the taking. Below is the lineup for demonstrations. 

The kiosk is staffed 10 am-6:30 pm daily (9 am-5:30 pm Sundays) with sampling noon to 4:30 pm. If a line appears under the recipe, click to go to the full recipe.












MAY 11-14, 2013





Sun,
May 12
     Happy Mothers Day!

Mon,
May 13
Crab
Charlie talks crab all day!

Tues,
May 14
Lamb Meatballs

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Rhubarb at the Lake Forest Park Farmers Market

Wednesday, May 8, 2013

By Sarah Phillips

According to the Luna CafĂ©, Washington State produces 90% of the nation’s supply of hothouse rhubarb and over 50% of the fresh field rhubarb. Sumner Washington is the rhubarb capital of the US. Two varieties Crimson Red and Johnson Red are grown only here in Washington. 

It is time to try this Washington crop and support our farmers.

The best rhubarb is thin, red and crisp. The stalks should not be floppy. Rhubarb pairs with all sorts of fruits and berries. Rhubarb is sour and needs a sweetener

Everyone has a rhubarb crisp recipe. But my friend Flossie has a rhubarb cake. Try this for a change.

Rosie Red Rhubarb Dessert

½ cup shortening
2 cups sifted flour
2 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup brown sugar
1 egg, slightly beaten
¾ cup milk
6 cups sliced rhubarb
3 oz dry strawberry Jell-O
6 tablespoons butter
1 to 1 ½ cups sugar
½ cup flour

Cut the first five ingredients together, whisk together the egg and milk and stir them into the dry ingredients. Spread the dough in a greased 13x9 pan.

Cover the dough with the rhubarb, and then sprinkle the Jell-O evenly over the rhubarb.

Mix the butter, sugar and flour until crumbly, and then sprinkle it over the Jell-O .

Bake at 350 degrees for 45 to 50 minutes.


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Great cooking with Asparagus

Thursday, April 25, 2013

The Lake Forest Park Farmers Market opens on Mother’s Day, May 12 at 11am. The asparagus at the market is freshly cut, tender and at its peak. After you select the best asparagus from the Farmers Market, you have to decide how to cook this Washington state favorite.

Try this classic recipe from the Silver Palate Cookbook by Julee Rosso and Sheila Lukins.

Asparagus with Vinaigrette

This recipe is good when you want to be with your guests and not in the kitchen.  You can prepare the asparagus in advance and nip into the kitchen to whisk the vinaigrette just before serving.

Bring a large kettle of salted water to a full rolling boil.  Drop in the asparagus and let it return to a boil.  Don’t let it overcook.  This asparagus will be served later at room temperature so stop cooking while it is still crisp.  (This means tender but not drooping.)  When the asparagus is perfect, plunge it into ice water.  I fill the sink and add ice cubes, but you can do it in a large bowl.

The ice stops the cooking and keeps the asparagus green.  Cool and then transfer to a dishtowel or paper towel and pat dry.  When it is dry put it in a serving dish.

Vinaigrette

1 TBS prepared Dijon mustard
4 TBS red wind vinegar
1 Teaspoon sugar
½ Teaspoon salt
½ Teaspoon ground black pepper
Minced parsley and or fresh chives
½ cup olive oil

Put mustard in a bowl, whisk in vinegar, sugar, salt, pepper and herbs
Continue whisking while slowly dribbling olive oil until it thickens. Pour on the asparagus and serve.

Asparagus blast

Preheat oven to 400 degrees

Wash asparagus, break off the ends and dry them.  Place them in a single layer on a cookie sheet.  Drizzle on olive oil and salt and pepper.

The skinny ones cook in about 7 minutes and the thick one in about 10 minutes.


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What's Cooking at Central Market? Fried Tofu with Peanut Sauce

If you're looking for inspiration, answers, tips or new recipes - come by the Culinary Resource Center near Produce in Shoreline Central Market, on Westminster Way. There's often something to sample, and always recipes for the taking.

Here's the lineup for demonstrations. The kiosk is staffed 10 am-6:30 pm daily (9am-5:30pm Sundays) with sampling noon to 4:30pm. If a line appears under the recipe, click to go to the full recipe.






APRIL 24-30, 2013





Wed,
April 24

Thurs,
April 25
Prawn Rolls

Fri,
April 26
Tomato Balsamic Sandwiches on Essential Baking Company’s Rosemary Diamante Bread

Sat,
April 27

Sun,
April 28
Millennium Kombucha Tasting
Come try all the flavors!

Mon,
April 29
Strawberries with Black Pepper and Orange over Ice Cream

Tues,
April 30



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What's cooking at Central Market?

Wednesday, April 17, 2013

If you're looking for inspiration, answers, tips or new recipes - come by the Culinary Resource Center near Produce in Shoreline Central Market, on Westminster Way. There's often something to sample, and always recipes for the taking. 

Here's the lineup for demonstrations. The kiosk is staffed 10 am-6:30 pm daily (9am-5:30pm Sundays) with sampling noon to 4:30pm. If a line appears under the recipe, click to go to the full recipe.

APRIL 17-23, 2013 


Thurs, April 18    Chicken and Blueberry Pasta Salad 

Fri, April 19         Pecan-Crusted Salmon


                             Indian Life Naan Bread 

Sun, April 21       Southern Greens with Trappey’s Beans

                             Cheddar Jalapeno Cornbread


Tues, April 23     Naan Bread Pizza


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Asparagus at Lake Forest Park Farmers Market on Opening Day, May 12

Monday, April 15, 2013

Asparagus from Washington will be abundant at the Lake Forest Park Farmers Market starting Mother’s Day, May 12, 2013.

Asparagus has been cultivated for thousands of years. It was cultivated in Egypt, Turkey and Italy more than 3000 years ago. Eaten in Europe in the 15th century, it was brought to North America by the settlers.

Every bit of asparagus comes from a plant that is at least three years old. The first three years of cultivation, the stem is removed to enhance the asparagus plant. When the plant is mature, there are about 90 days when fresh delicious Washington state asparagus is in season.

The Washington Asparagus Council (who knew?) has suggestions for buying the best of the crop.



Picking the Best Asparagus

Look for firm, straight uniformly sized spears with close compact tips. The stalks should be crisp.

Asparagus should be bright green and the stalks should bend just a bit.



Just a little olive oil and a turn on the grill

You can cook asparagus many different ways.

  • Boiling: Cook the asparagus in boiling water for about 5-6 minutes.
  • Steaming: Steam asparagus with an inch or so of water. Put the asparagus in a steamer, cover and cook for 5-6 minutes.
  • Microwaving; You can also microwave asparagus. You can wrap 3-5 of the spears in a damp paper towel and microwave at 100% power for 4-7 minutes. You can also put them in a dish with ¼ cup water and microwave them. For larger amounts place 1 pound asparagus and 1 tablespoon water in glass baking dish. Cover with vented plastic wrap. Microwave on High 2 minutes; rearrange spears and microwave 2 to 3 minutes longer.
  • Roasting : Preheat oven to 450 degrees. Spread 1 pound asparagus in a jelly-roll pan. Drizzle with a spoonful of olive oil and roast 12 to 14 minutes or until lightly browned and tender. Shake pan halfway through.
  • SautĂ©ing:  In nonstick large skillet, heat 1 teaspoon butter and 2 tablespoons water over medium-high heat until butter melts. Add asparagus and cover; reduce heat to medium and cook 4 minutes. Increase to medium-high; cook, uncovered, 3 to 4 minutes or until asparagus is tender and liquid evaporates.
  • Grilling:  Just put a little olive oil on the asparagus and drop on the grill, turn once or twice.  Grilling brings out a great flavor.
Asparagus can dry out, that is why they are often sold with the ends of the spears in water.  When you are ready to prepare them rinse in cool water and snap off the bottom of each spear.

It is always best to cook your asparagus right away, but if you are not using it the same day you purchased it, take off any bands and place the stalks in a cup of water.

Get your taste buds ready for Farmers market Asparagus!


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What's cooking at Central Market?

Thursday, April 11, 2013


Central Market in the Sears Plaza (Aurora Square) off Westminster Way N, by the Blue Bridges

If you're looking for inspiration, answers, tips or new recipes, come by the Culinary Resource Center near Produce. There's often something to sample, and always recipes for the taking. 

Here's the lineup for demonstrations. The kiosk is staffed 10am-6:30pm daily (9am-5:30pm Sundays) with sampling noon to 4:30pm. If a line appears under the recipe, click to go to the full recipe. 







APRIL 10-16, 2013





Wed,
April 10

Thurs,
April 11

Fri,
April 12
Bundaburg Ginger Beer and Root Beer Tasting!

Sat,
April 13

Sun,
April 14

Mon,
April 15

Tues,
April 16
Charlie’s Healthy Tuna Melts



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What's cooking at Central Market?

Thursday, March 28, 2013

If you're looking for inspiration, answers, tips or new recipes - come by the Culinary Resource Center near Produce in Central Market. There's often something to sample, and always recipes for the taking.

Here's the lineup for demonstrations. The kiosk is staffed 10 am-6:30 pm daily (9 am-5:30 pm Sundays) with sampling noon to 4:30 pm. If a line appears under the recipe, click to go to the full recipe.

Central Market is on the upper level of Aurora Square (Sears Plaza) off Westminster Way.


Thurs, March 28      Chicken and Matzo Ball Soup

Fri, March 29          Spinach Salad with Pomegranate Vinaigrette
                                 Sweet Potato Biscuits

Sat, March 30          Mustard and Brown Sugar Glaze for Ham – This Week’s Featured Recipe!

                                 Perfect Quiche

Sun, March 31         Poached Salmon with Tarragon Sauce

                                 Swedish Pancakes with Strawberries

Mon, April 1            Fried Farro with Asparagus

Tues, April 2            Gluten-Free Penne with Kale and Pepita Pesto


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What's cooking at Central Market this week? Trout, cod, and matzo brei

Friday, March 22, 2013

If you're looking for inspiration, answers, tips or new recipes - come by the Culinary Resource Center near Produce at the Shoreline Central Market 5505 Westminster Way N, Shoreline 98133. There's often something to sample, and always recipes for the taking.

Here's the lineup for demonstrations. The kiosk is staffed 10 am-6:30 pm daily (9 am-5:30 pm Sundays) with sampling noon to 4:30 pm. Click the name of the dish to go to the full recipe.


Sat, March 23      Broiled Cod with Plum Preserves


Mon, March 25     Wild Mushroom and Bacon Frittata

Tues, March 26     Matzo Brei


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What's cooking at Central Market this week? Irish beer and mussels soup

Thursday, March 14, 2013

If you're looking for inspiration, answers, tips or new recipes - come by the Culinary Resource Center near Produce at the Shoreline Central Market 5505 Westminster Way N, Shoreline 98133. There's often something to sample, and always recipes for the taking.

Here's the lineup for demonstrations. The kiosk is staffed 10 am-6:30 pm daily (9 am-5:30 pm Sundays) with sampling noon to 4:30 pm. If a line appears under the recipe, click to go to the full recipe.

Thurs,
March 14
Fri,
March 15
Sat,
March 16
Macrina Brioche “Toad in the Hole”
Sun,
March 17
Mon,
March 18
See how easy it is to make your own butter!
Tues,
March 19



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Gluten-free week at Central Market Culinary Center

Wednesday, March 6, 2013


What's cooking at the Culinary Resource Center at Central Market?

If you're looking for inspiration, answers, tips or new recipes - come by the Culinary Resource Center near Produce. There's often something to sample, and always recipes for the taking.

Here's the lineup for demonstrations. The kiosk is staffed 10 am-6:30 pm daily (9 am-5:30 pm Sundays) with sampling noon to 4:30 pm. If a line appears under the recipe, click to go to the full recipe.

Thurs,
March 7
Fri,
March 8
Gluten-Free Fish and Chips
Sat,
March 9
Kinnikinnick Chocolate Cake
Sun,
March 10
Bruce Gore Coho with Beet and Orange Salsa
Essential Baking Company’s New Gluten-Free Seed Bread
Mon,
March 11
Mixed Herb Salad with Avocado, Seeds and Braggs Healthy Vinaigrette
Tues,
March 12
Gluten-Free Cookie Tasting


Central Market Shoreline is in the upper level of the Sears plaza (Aurora Square) at 15505 Westminster Way N., Shoreline WA 98133. 206-363-9226 


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PCC Recipes

Monday, February 18, 2013

Rich and Spicy Dark Chocolate Pudding
From PCC Natural Markets

PCC's featured recipes from their Recipe Page include:
Closest stores are at Westgate in Edmonds and Green Lake.

Edmonds PCC
9803 Edmonds Way Edmonds, WA 98020
425-275-9036

Greenlake PCC
7504 Aurora Ave. N.Seattle, WA 98103
206-525-3586


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Jean Enersen: Portobello Mushrooms - super food

Portobello Mushrooms
Wikimedia


In a new, cooking healthy foods segment on King 5, Jean Enersen proves that you do not need oil to saute mushrooms. Instead, she uses balsamic vinegar to saute her mushroom slices a toasty brown.

Portobello mushroom sauteed with balsamic vinegar is quick, simple and will soon be your favorite go-to super food.


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What's Cooking?

Friday, February 15, 2013

Central Market - Shoreline

The Culinary Resource Center at Central Market is staffed with chefs, cooking the recipe of the day.

If you're looking for inspiration, answers, tips or new recipes - come by the Culinary Resource Center near Produce. There's often something to sample, and always recipes for the taking.

Here's the lineup for demonstrations. The kiosk is staffed 10 am-6:30 pm daily (9 am-5:30 pm Sundays) with sampling noon to 4:30 pm. Click the recipe name to go to the full recipe.

Central Market is located just off Aurora Avenue at 15505 Westminster Way N., Shoreline 98133.

Sat,
February 16
Sun,
February 17
Mon,
February 18
Tues,
February 19

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A tasty Holiday gift: Cooking Up History

Friday, November 23, 2012

Cooking Up History is a collection of recipes from Shoreline Historical Museum members and friends, along with a Pinch of Thyme.

It contains both modern and historic recipes, photos, and vignettes about many of the recipes, all proposed by members of the community, a number of whom were real pioneers of the area.

The price is a modest $15 plus $5 shipping.

You can buy it at the Museum (18501 - Linden Ave N), or send a check or credit card to:

Shoreline Historical Museum
P.O. Box 55594
Shoreline, WA 98155

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20 Halloween treats for kids

Thursday, October 27, 2011

Boo Cups - photo courtesy ParentMap.com
Our friends at ParentMap have 20 delightfully gooey, sweet. colorful treats for Halloween parties that you and your kids can have fun making at home.

Spider treats - photo courtesy ParentMap.com
What's Halloween without a spider or two?  And if ghosts and spiders aren't enough, there is always the Monster Mash.

Monster Mash - photo courtesy ParentMap.com
There are twenty Halloween recipes on the ParentMap.com website, right here.

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Recipe: Beets

Tuesday, June 28, 2011

Golden Beets. Photo by V. Rhoades.
By Victoria Rhoades, ND

Beets are easy and amazingly nutritious - rich in fiber, folate, manganese, and more. And they are easy! 


Buy beets at the store - I bought mine at Central Market. They look kinda ugly. Trim off the top and the bottom and don't worry about trimming off the hairy looking rootlets. 


Quarter them, and steam them for about 45 minutes or till a fork pierces the skin easily. Take them off the heat and let them cool enough to easily handle them.

Which is then the fun part! Those ugly skins just rub off under your fingertips. You might need to trim a little bit off the tops, where the skin sticks more, but what is underneath is then a gorgeous ruby red - or golden yellow, if you used yellow beets, like I did in the photo. 


What is left can then be sliced or diced in whatever way you want, or pureed with liquids to make a soup.

With my latest batch, I diced them (about 1/2 inch cubes), and then I dressed them. For dressing, put the following into a blender:

  • juice of one lemon
  • an equal part olive oil
  • a sprig of mint
  • a clove of garlic
  • 1/4 teaspoon salt

Puree till smooth; pour over diced beets. Chill. You can put this on greens with additional dressing, or use it as a side dish, just eat it by itself with a bit of feta cheese sprinkled on top. This recipe has the Husband Seal of Approval.

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Recipes: Sugar free and delicious Applesauce

Sunday, January 16, 2011

Photo by Deborah Fitchett
by Victoria Rhoades, ND

We all know that most fruit desserts are laden with sugar or artificial sweeteners – if you are like so many people, you probably said “I resolve to eat more healthy foods” recently. Fruit is healthy, full of fiber and vitamins and antioxidants; however, plain fruit can be a bit dull. 

This is easily transformed with a bit of cooking – no sugar needed. I like starting with Granny Smith apples, which are very tart when raw. But a bit of slow simmering on the cooktop, and the tartness is replaced by a much sweeter tone, as natural fruit sugars are slowly made from larger carbohydrates that are less sweet. That’s my science for the day – all cooking is chemistry of one kind or another, but you probably are less interested in that, so I’ll just cut to the chase.

  1. Take 3 medium-to-large Granny Smith apples – take off the stickers and give them a wash under the tap. 
  2. Inspect them for blemishes – if any are there, cut the blemishes out. 
  3. Cut up the apples, remove the seeds, and cut into chunks that are approximately ½” in size. I leave the peels on, but you can peel them first for smoother final product. 
  4. Put them in a pan with: 3 tablespoons water, and 1/2 teaspoon cinnamon. 
  5. Put the lid on the pan, and turn up the heat under to high till it’s boiling (only a minute or two), then turn it down to a low simmer. 
  6. As the apples cook, some liquid will come out of them, but you should check and stir every five or ten minutes to prevent scorching (if the pan has gone dry – add 3 more tablespoons of water). 
  7. When they are soft and cooked through (it should be less than 30 minutes), take them off the stove to cool.
After cooling, you can either mash them up (I use a potato masher) into a coarse sauce, or put them in a blender or cuisinart for a smoother sauce. You can use this beautiful, sugar free sauce in so many ways: on pork chops, for example; layered in a glass with granola and yogurt for a breakfast parfait; or just as-is for a dessert. It’s easy, and this recipe is very easily doubled or tripled once you find out how much you love it. It will keep refrigerated for about a week (but it may not last that long). It sure is easier to eat healthy when the food tastes good – I hope this helps your NY resolutions!

Want different ideas? Try the same process on pears with nutmeg, or fresh cherries with ginger, or plums with lemon or orange zest. If you have little kids, you can make up your own sauces without any seasoning to suit their more tender palates. Or make up your own combo. It’s really easy and I hope you have fun with it.

Victoria Rhoades, ND, practices in Lake Forest Park, and she loves to cook.

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Shorewood student featured on KCTS/9 cooking show

Friday, June 18, 2010

Sammantha Simmons, a culinary arts student at Shorewood High School, was featured in a recent "KCTS Cooks" program on Channel 9, demonstrating her Eggplant and Feta Dip recipe. The dish was created as part of her final culinary arts project in teacher Diana Dillard's class.

Watch the video of Sammantha making her recipe on KCTS Cooks

Photo of Eggplant and Feta Dip courtesy KCTS Cooks and Sammantha Simmons

Eggplant Feta Dip

Yield: 4 servings, 1/2 cup each

Ingredients:
1 Small Eggplant, about 14 ounces
2 tsp. Fresh Lemon Juice
2 Tbs. Extra-Virgin Olive Oil
1/3 cup Crumbled Feta Cheese
2 Tbs. Finely Chopped Red Onion
1 Small Jalapeno, seeded and minced
1 Small Red Bell Pepper, chopped finely
1 Tbs. Basil, finely chopped
1 tsp. Chopped Flat-Leaf Parsley
1/2 tsp. Kosher Salt
1/2 tsp. Sugar (optional)
Cayenne Pepper to taste

Method:
1.      Position oven rack about 6 inches from heat source; preheat broiler.
2.      Line a half sheet pan with foil. Place eggplant on pan and poke a few holes all over it to vent steam.
3.      Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes through easily, about 14-18 minutes.
4.      Transfer to a cutting board until cool enough to handle.
5.      Put lemon juice in a medium bowl. Cut eggplant in half lengthwise and scrape flesh into bowl, tossing with the lemon juice to prevent discoloring.
6.      Add oil and stir with a fork until oil is absorbed. (It should be a little chunky.)
7.      Stir in feta, onion, jalapeno, pepper, basil, parsley, cayenne, and salt. Taste and add sugar if desired.



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