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

Recipe for the season: Fruit Pizza

Wednesday, June 18, 2014

Lake Forest Park resident Karen Dixon shares this recipe with us - perfect for the beautiful strawberries available at our farmers' markets. Karen says, "It is really very easy to make and I look for ideas for arranging fruit from pictures - usually from the grocery store ads."

Fruit Pizza
Photo by Karen Dixon

Fruit Pizza

There are a lot of fruit pizza recipes with different crusts (you can use a pie crust or even brownies), different cream cheese toppings and, of course, different fruit. I buy my pizza pans from the Dollar Store. You can also get a pizza cutter at the dollar store, wrap this pizza up in cellophane and you have a delicious gift. This is the recipe that has worked best for me.

1 roll of refrigerated sugar cookies
1 8 oz package of cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
Assorted fruit (I used frozen peaches which I thawed and blotted with a paper towel so they wouldn't be wet)
1/2 cup apple jelly (optional)

Heat oven to 350 degrees. Grease a 12 inch pizza pan. Press the cookie dough onto the bottom of the pizza pan to form the crust.
Bake approximately 20 minutes until the crust is golden brown and then cool it completely.
Beat the cream cheese, sugar and vanilla with a mixer until fluffy and spread onto the cooled cookie crust.
Arrange the fruit on top of the cream cheese. Stir the apple jelly until it is smooth and brush it over the fruit. Make sure to keep the jelly off of the cookie crust or it will get soggy.   
Refrigerate until chilled, cut into pizza slices and ENJOY!


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Vegetables to plant - vegetables to eat

Friday, June 13, 2014

Zeth Peterka
gardener and cook
Vegetables To Plant This Month in Your Garden

By Zeth Peterka

Now that it is spring and almost summer, you maybe starting to think about the garden and what you want to plant in it. Here are some vegetables that I have found to grow well in this region that you can plant in your garden this month. 
  • Swiss Chard
  • Turnips
  • Lettuce
  • Cucumbers
  • Brussels sprouts
  • Carrots
  • Asian greens
  • Beets
  • Green beans, bush, and pole
  • Cilantro
  • Summer squash
  • Fennel
  • Kale
All of these plants you can plant outdoors from seed. 

Here is a great recipe that you can incorporate some of these vegetables into. (And if yours aren't ready to eat, try the Shoreline Farmers Market on Saturday or the Lake Forest Park Farmers Market on Sunday - both 10am to 3pm)

Borscht Soup

TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES: 8 servings (2 quarts).

Ingredients

2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups vegetable broth
1 can (16 ounces) diced tomatoes
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Sour cream, optional

Directions

1. In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

2. Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper.

3. Top each serving with sour cream if desired. 

This dish takes a while to cook, but you will love the end result.


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What's cooking at Central Market

Friday, June 6, 2014

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-6:30pm daily (9 am-5:30pm Sundays) with sampling noon to 4:30pm. If a line appears under the recipe or if the name is in color, you can click to go to the full recipe.

JUNE 6-10, 2014
Fri, June 6 Indian Fry Bread Salad

Sat, June 7 Troll-Caught King Salmon

Sun, June 8 11 am-6 pm Bratwurst for Audi




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Cooking Local: Garden Peas & Risotto

Saturday, May 24, 2014

A bag of fresh Farmers' Market peas

Text and photos by Greta Hardin

The peas are here! Fresh Garden or English peas will not be for long. Sure, you can get frozen peas any time of the year. But they are not the same at all. So go out and get yourself a pound or two to enjoy while they are fleetingly here. And do not cook them like peas from the freezer. Treat them like the fleeting delicacy they are.

As a kid I hated peas. I would do almost anything to avoid those wrinkly green spheres of doom. But the catch was, they were frozen peas. They were mushy. They (to me) tasted of starchy paste.

Then I tried fresh raw peas. They were crisp and sweet with a mysterious green flavor. I was willing to try blanched peas. With some butter, mint and a little salt, these were amazing. To this day I am such a fan of the springtime English or Garden Pea that I even grow them. The fact that they are one of the easiest spring crops to produce has something to do with it, but so does my utter enjoyment of this fleeting treat.

Shelling peas - Step 1

One of my favorite ways to enjoy them is in the traditional Italian Risi e Bisi or Rice and Peas. This is just risotto rice with Parmesan, salt and pepper with fresh peas stirred in at the last moment. Oh, and don't let the risotto stories scare you. All you really need to do is pay attention, and not be on a competitive cooking show with time limits. Mere mortals need a half an hour to make risotto, not some magical 15 minutes. Just serve it as soon as it is done, andmost of the problems won’t apply to you.

Risi e Bisi
my favorite home for spring peas.

Shelling peas - Step 2

Ingredients:
Broth (chicken)  - 4C/1qt (one of those boxes works great)
Parmesan Cheese - a few oz.
Salt and Pepper – to taste
Garlic – 2 cloves
Olive oil – 1 Tbs
Aborio rice – 1C + 2Tbs
English/Garden peas (in their pods) – 1 lb
(Optional - a bit of bacon, or Italian equivalent, chopped into small match-sticky sized bits.  Or sausage)

Equipment:
2 pans - 1 at least 6 cups (1.5 quarts), the other at lest 8 cups (2 quarts)
Ladle
Heat resistant stirring spoon (wood, plastic, just not metal)
Cheese grater 
Knife
Cutting board

Prep:
Pour the broth into the smaller pan, set it to boil, then turn down to simmer so it stays hot.
Pop the peas out of their pods.
Smash, Peel and finely chop the garlic.
Grate enough Parmesan cheese for 2 generous handfuls.

Risi e Bisi or Rice and Peas

Cook! 
  1. In the larger pan, pour in a short Tbs of oil, place over medium heat*.  When the oil has heated for 3-4 minutes - looks shiny, and pours around the pan easily, add the garlic, stir for a few seconds of sizzle.  Then stir in the rice and toast for about 2 minutes.
  2. Use the ladle to add about 1/3 of the stock.  Stir it in, and let it bubble until the rice absorbs it and starts to get a bit sticky/starchy looking.  Stir now and then while this is happening.
  3. Add the next third, repeat.
  4. Add the last third of the stock, repeat.  As the last third gets close to being absorbed, and the rice is tender enough to eat, stir in the cheese, salt, pepper and peas.
  5. Let cool until you can just eat it.  (Add in optional bacon or sausage)
  6. Sigh with delight, and share with people you love.
*if you want to add some bacon, render the fat out of the bacon, cook the pieces until crisp, the remove them.  Continue on with the recipe using the rendered (tasty) bacon fat. Add the crispy bacon back on top as a garnish at the end.

Do the same with the sausage – cook it first to flavor the oil, then set it aside for the end.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Starting Saturday June 14th - October 4th
The Shoreline Farmers Market will be at Shoreline City Hall
Top level of the Parking Structure (Free Parking underneath)
17500 Midvale Ave N, Shoreline

Sunday May 11th - October 26th
The Lake Forest Park Farmers Market is at Third Place Commons
Lower Level Parking Lot (Free Parking in surrounding spots and in the upper lot)
17171 Bothell Way NE, Lake Forest Park
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Greta Hardin is a science teacher, food nerd, and the author of Cooking Your Local Produce: A cookbook for tackling Farmers Markets, CSAs (Community Supported Agriculture) and your own back yard.

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What's cooking at Central Market

Thursday, May 22, 2014

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-6:30pm daily (9 am-5:30pm Sundays) with sampling noon to 4:30pm. If a line appears under the recipe or if the name is in color, you can click to go to the full recipe.


Sat, May 24  Chinese Potato Salad


Mon, May 26  Cottage Cheese Ranch Dip

Tues, May 27  Cubano Quesadillas


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Cooking Local: The Farmers Market is All Green!

Sunday, May 18, 2014

Tender turnips and refreshing early radishes at the Farmers' Market
Text and photos by Greta Hardin

At the beginning of the Farmer Market season, many a savvy shopper asks,

“Why bother with the Farmers Market this early in the year? It all seems to be leaves.”

As the fresh produce of last fall faded away, and all the local stuff petered out to stored roots – onions, beets, potatoes, parsnips with the occasional hardy bunch of kale or mustard greens, the glamour and glory of the Idea of the Farmers Market wore off. The green and the sweet and the bright of spring and summer are forgotten. And then I, and many of my fellow NorthWesterners feel the need for something fresh, and head back to the grocery stores for our produce needs.


But with Spring back in town, get up and go to the very early Farmers Markets. It may seem all asparagus, radishes and kale, but there are plenty of prizes waiting for the spring shopper. This is when you can wake up your taste buds and remind yourself of the whole point of local produce. 

The asparagus is most obvious, but for a real reminder of why Farmers Markets are such a big deal, reach for a bunch of tender little turnips, or the refreshing early radishes – things you are unlikely to find at any grocery store.

The Lake Forest Park Farmers' Market is held every Sunday, from 10am to 3pm, in the lower level of Town Center at the intersection of Ballinger Way and Bothell Way.

Pickled Spring Salad with fresh bread

Pickled Spring Vegetable Salad

Ingredients:
  • 1 bunch salad turnips
  • 1 bunch spring radishes
  • 1 bunch lettuce or tender kale
  • chives or green onions
  • 1 bunch herbs – chervil, parsley or other tender spring herb
  • 1C vinegar (rice, cider or white all work)
  • 2/3 C water
  • 2/3 C sugar
  • 2 Tbs salt
  • 2 Tbs mustard
  • pepper to taste
  • ¼ C olive oil (or other oil you like)
Equipment:
  • cutting board
  • knife
  • sauce pan
  • large spoon
  • slotted spoon
  • fork or whisk
  • salad bowl and servers
Prep:
  1. Wash all your produce well.
  2. Trim the stalks and roots off the tiny turnips and radishes. Save a handful of good looking leaves from each. (Both radish leaves and tender turnip leaves add flavor to a salad.)
  3. Rinse and spin/pat dry the salad greens and about half the bunch of herbs.
  4. Chop the lettuce or tender kale and herbs into small bite sized pieces.
  5. Stack the radish and turnip leaves and slice into thin shreds.
  6. Slice the radishes thinly and quarter the little turnips. Trim and slice the chives/ green onions.

Cook!

On a stove combine the vinegar, water, sugar and salt in the sauce pan and bring it to a boil. Stir the sugar and salt to make sure they dissolve. Remove from the heat and add the sliced radishes, turnips and half the chives/green onions. Set aside.

In the salad bowl, use the fork/whisk to stir together the mustard, 2Tbs of the pickling liquid, the oil and pepper to taste. Stir in the chopped salad greens and herbs, including the radish and turnip greens.

Use the slotted spoon to remove the pickled vegetables from the pickling liquid and toss them with the other vegetables.


Spring Salad is yours. If you want to turn this into a meal, soft boil some (Farmers Market) eggs (1-2 per person, depending on the person) by stirring them in boiling water for about 3 minutes. Let then cool while chopping some Farmers Market bread into 1 inch cubes and frying it.

Place the fried cubes on the salad, then peel the eggs. A beautiful meal. A glass of rosé wine might be called for.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Starting Saturday Jun 14th - October 4th
The Shoreline Farmers Market will be at Shoreline City Hall
Top level of the Parking Structure (Free Parking underneath)
17500 Midvale Ave N, Shoreline


Sunday May 11th - October 26th
10am to 3pm
The Lake Forest Park Farmers Market is at Third Place Commons
Lower Level Parking Lot (Free Parking in surrounding spots)
17171 Bothell Way NE, Lake Forest Park

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Greta Hardin is a science teacher, food nerd, and the author of Cooking Your Local Produce: A cookbook for tackling Farmers Markets, CSAs (Community Supported Agriculture) and your own back yard.


Read more...

What's cooking at Central Market

Wednesday, May 7, 2014

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-6:30pm daily (9 am-5:30pm Sundays) with sampling noon to 4:30pm. If a line appears under the recipe or if the name is in color, you can click to go to the full recipe.

MAY 8-13, 2014  

Thurs, May 8  Crab and Asparagus Frittata


Sat, May 10  Chuckanut Bay Tiramisu

Little Rae’s Shortcakes with berries, mascarpone and lemon curd 


Tues, May 13   Black Barley Cakes 


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Cooking Local: Curly Kale

Thursday, May 1, 2014

Spring Kale II – Curly Kale version
Text and photos by Greta Hardin

If you went out and tried (and enjoyed) the smooth Lacinato/black kale of the last installment, you are ready for the advanced division. 

I will reiterate, kale’s thick leaves and waxy coating make it a super over-winter vegetable (it can sometimes have a tough time in the summer – but who cares?) so it is a good one for spring. And with the fickleness of Northwest springs, you may yet need a little hearty, warm food for getting through one more rainy day.

Unless you are a hardcore veg-head who is really into character building produce interactions, I see no reason in the world to eat curly kale raw, or even undercooked. It is prickly and generally unenjoyable.

Raw kale for the hardcore veg-head

However, with the right amount of heat and time, curly kale can become crispy and savory or soft, hearty and flavorful. How? Two classic approaches; kale chips and braised kale.

Kale chips first. They are faster – and for some people, the current thing that is better than sliced bread.

I’ll attack the braised kale second. This takes a bit longer – but is really the root way kale has been prepared and consumed most of its humble life as a food crop. And really do take the whole time to braise it completely. Otherwise you will be left with a dish that leaves you scratching your head and wondering, “Why would anyone eat this?”

Stemmed curly kale
Whatever you do – strip the kale off the thick part of the stem. I know pre-chopped kale comes with the stems right in there – well that’s the big reason to tackle the whole leaves right there.

Kale Chips

Ingredients:

Kale (curly)
Salt
Oil (nothing fancy)

Equipment:

Salad spinner / kitchen towels
Baking sheet / Cookie sheet

Prep:
  1. Pull the kale off the stems (hold firmly at the thick end with one hand and strip the leaf off the stem with the other.) 
  2. Give the leaves a good bath, the spin dry/pat dry. 
  3. Tear the leaves into hand-sized pieces.
(You can wrap the leaves in a barely damp towel, pop them in a loosely closed produce bag and refrigerate them for up to 5 days).

Cook:

Preheat the oven to 425F.
Place the torn leaves on the baking sheet, sprinkle with a little oil and salt. Toss with clean hands.

Kale chips - your choice of seasonings

Place the baking sheet in the oven for about 8 minutes. When the kale is crispy you are done. You can change up the seasoning, so it can accompany just about any meal that needs a little boost. Or just crunch them for snack.

Kale chips on soup

I like to eat mine on a fast and tasty Chick Pea Soup that I found here, in Bon Appétit. The original recipe calls for broccoli, but I like this better.

Braised Kale – Take Your Time

(So start this part first – then worry about the rest of the meal)

Ingredients:

Kale (curly) – 1 bunch
Salt – 1 tsp
Oil (nothing fancy) – 2 tsp
Garlic – 2 – 4 cloves (your taste)
Chicken broth/stock or water – 1 C
Water

Equipment:

Salad spinner / kitchen towels
Knife
Cutting board
Large heavy pot with a tight fitting lid

Prep:
  1. Pull the kale off the stems (hold firmly at the thick end with one hand and strip the leaf off the stem with the other.) 
  2. Give the leaves a good bath, the spin dry/pat dry. 
  3. Stack the leaves and slice them into pieces no more than an inch wide.
  4. Smash the garlic, and roughly chop it.
Cook:
  1. Add the oil to the heavy pot. Turn the heat to about medium. Add a piece of garlic. When it starts bubbling or sizzling add the rest of the garlic, and stir until it starts to turn light brown. 
  2. Add the sliced kale, stir to coat with the oil, and wilt it a bit.
  3. Add the first cup of chicken stock/water liquid, clap on the lid, and let it cook for 10 minutes.
  4. Open the lid, check to see if there is still a layer of liquid on the bottom. If things are looking a little dry, add another ½ cup of liquid. Let the kale cook for another 10 minutes.
Now you can check to see if it is getting tender. Test a piece. Is it tasty and not too chewy? If so, it is ready to go. If it need a little more time to cook under the medium heat and stem bath, give it a bit more time. Kale – and especially the curly stuff is a tough cookie. It won’t turn into green slime anytime soon the way spinach can. A nice braise for a half an hour or longer is fine with the kale. Just make sure the pan doesn’t dry out.

Experiment with a little bacon in the initial garlic fry – and maybe a little apple cider in with the liquid. This is a dish with a million variations. Just be sure to cook the kale long enough to get its best flavor and texture. I cooked up this batch with some thinly sliced potatoes. 

Cooked kale with potatoes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Starting Saturday Jun 14th - October 4th
The Shoreline Farmers Market will be at Shoreline City Hall
Top level of the Parking Structure (Free Parking underneath)
17500 Midvale Ave N, Shoreline

Starting Sunday May 11th - October 26th
The Lake Forest Park Farmers Market will be at Third Place Commons
Lower Level Parking Lot (Free Parking in surrounding spots)
17171 Bothell Way NE, Lake Forest Park

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Greta Hardin is a science teacher, food nerd, and the author of Cooking Your Local Produce: A cookbook for tackling Farmers Markets, CSAs (Community Supported Agriculture) and your own back yard.


Read more...

What's cooking at Central Market

Wednesday, April 30, 2014

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-6:30pm daily (9 am-5:30pm Sundays) with sampling noon to 4:30pm. If a line appears under the recipe or if the name is in color, you can click to go to the full recipe.

May 1 -May 6, 2014  


Thurs,May 1  Perfect Pork Tenderloin - Restaurant-style secrets revealed! 

Fri, May 2   Ahi Fish Tacos 


Sun, May 4   Lamb Posole
Our Deli’s Pico de Gallo and Chipotle Salsa 

Mon, May 5  Frontera Skillet Sauces 

Tues, May 6   Tuna Confit Melts


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Cooking Local: Spring Kale

Saturday, April 19, 2014

Text, recipe and photos by Greta Hardin

Spring is here, and kale never left us. With those hearty leaves and that bit of waxy coating, kale over-winters like a champ with very little winter shelter. So while we are waiting for the real goodies of the growing season, make a few delicious things with kale.

As a leafy green, kale is a natural in soup and salad. The important bit is getting the right kale for the right job.

Two different kinds of kale

The kale on the left is red curly kale, on the left is the much loved black or Lacinato kale. The curly kale benefits from some sort of cooking (or is juiced), and is aggressively spiky and waxy when eaten raw. Black/Lacinato kale, while a bit tough, has a much smoother leaf and is tasty raw or cooked.

This week I’ll be dealing with the smooth kales (also includes Russian kale or any variety that lies flat), check back next week for what to do with the curly stuff. Don’t worry, it will last that long in your fridge.

If you are new to kale, do not neglect these two steps to bring out kales’ best; strip it off the stems and cut it up small. These are small things, like cleaning the sand out of clams, that transform them from odd edible curiosities to tasty food.

Strip the leaves off the stems

One problem with making a fresh salad every night is that the best ones are "a little of this - a little of that" and on busy evenings that can be one thing too many.

The hearty nature of kale makes it the perfect base for a multi-night salad. In fact, this salad is great for setting up on a Sunday evening, throwing together on Monday night - and then eating for another night or two because kale doesn't go soggy and sad the way lettuces do. Done right, the end of the salad can go into cooked grains for a hearty side dish or anchor a healthy lunch at the end.

‘Sunday Night Set-Up’ Kale Salad

Ingredients:

  • Kale - 1 bunch
  • Green onions - 1 bunch (or a shallot)
  • Craisins, Raisins or other dried fruit cut a similar size - a generous handful
  • Nuts - hazelnuts or almonds or peanuts or sunflower seeds - a generous handful
  • Celery Stalk - 1
  • Lemon - 1
  • Mustard 1 Tbs (Dijon or grainy - your choice)
  • Tasty Oil  - 2 Tbs ("good" olive oil, avocado oil, something that tastes great)
  • Salt and Pepper

Ingredients for Sunday Salad
Equipment:

  • Salad spinner / kitchen towels
  • Knife
  • Cutting board
  • Small container with tight fitting lid
  • Large salad bowl
  • Servers
  • Plastic wrap or other cover if keeping overnight.

Prep:

  1. Pull the kale off the stems (hold firmly at the thick end with one hand and strip the leaf off the stem with the other.
  2. Give the leaves a good bath, the spin dry/pat dry.
  3. Stack the leaves and slice them thinly, along with the green onions/shallots and celery as well. Place these in the salad bowl.
  4. Cut the lemon in half, squeeze all the juice on the kale and sliced vegetables, along with ¼ to ½ tsp of salt. Toss well, cover and place in the fridge until Monday (the next) night.
  5. In the small container mix the tasty oil, mustard, a few pinches of pepper and Crasins. Place next to the salad.

Optional – toast your nuts. I like to add a little oil and keep them moving in a sauté pan. You can also place them on foil in a toaster oven at 350˚F for 5 – 10 minutes, but you HAVE to keep an eye on them. Let these cool and place in a container for salad night.

Serving:

  • On salad night, shake the Craisins and nuts in the oil – mustard mixture.  Pour it on the salad and toss. Taste. Adjust the salt and pepper.
  • Enjoy!

Cover and refrigerate any leftovers, they will still be crunchy the next day for lunch or dinner.

Please do alter this salad as you go – add different vegetables, use other vinegars instead of or in addition to the lemon juice. Add croutons, or top with a soft boiled egg. This is just a beginning.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Starting Saturday Jun 14th - October 4th
The Shoreline Farmers Market will be at Shoreline City Hall
Top level of the Parking Structure (Free Parking underneath)
17500 Midvale Ave N, Shoreline

Starting Sunday May 11th - October 26th
The Lake Forest Park Farmers Market will be at Third Place Commons
Lower Level Parking Lot (Free Parking in surrounding spots)
17171 Bothell Way NE, Lake Forest Park

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Greta Hardin is a science teacher, food nerd, and the author of Cooking Your Local Produce: A cookbook for tackling Farmers Markets, CSAs (Community Supported Agriculture) and your own back yard.


Read more...

What's cooking at Central Market

Thursday, April 17, 2014

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-6:30pm daily (9 am-5:30pm Sundays) with sampling noon to 4:30pm. If a line appears under the recipe or if the name is in color, you can click to go to the full recipe.

APRIL 18-22, 2014  

Bonus recipe     Bacon Corn Muffins


Sat. April 19   Lamb Leg Provencal
Red Fork Parmesan Mashed Potatoes 

Sun, April 20  Broiled Salmon with our Deli’s Tarragon Citrus Finishing Butter

Mon, April 21  Asian Slaw 

Tues, April 22   Naan Bread Pizzas 


Read more...

What's cooking at Central Market

Wednesday, April 9, 2014

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-6:30pm daily (9 am-5:30pm Sundays) with sampling noon to 4:30pm. If a line appears under the recipe or if the name is in color, you can click to go to the full recipe.

APRIL 10-14, 2014  


Thurs, April 10   Cheese Tasting!
Grana Padano Cheese vs. Parmigiano-Reggiano 

Fri, April 11  Tomato and Onion Brisket 



Mon, April 14  Apple Cinnamon Matzo Kugel


Read more...

What's cooking at Central Market

Thursday, April 3, 2014

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-6:30pm daily (9 am-5:30pm Sundays) with sampling noon to 4:30pm. If a line appears under the recipe or if the name is in color, you can click to go to the full recipe.

APRIL 4-8, 2014

Spicy Black Bean Ribs

Mon, April 7   Asparagus, Ham and Gruyere Frittata

Tues, April 8    All-Natural Egg Dying Fun!

Read more...

Cooking Local: Sorrel & Garlic

Sorrel in the garden

Text, recipe and photos by Greta Hardin

If you are looking to start cooking more local food, or would appreciate some pointers about what to get at the Shoreline and Lake Forest Park Farmers Markets, then keep an eye out for the Cooking Local column. During the Farmers Market season there will be tips about what's fresh, and more importantly, a few quick tips on what to do with it.

This week will begin with a early spring garden treat. Right now a few herbs are reviving or popping up out of the ground - chives, oregano, thyme, rosemary and bright, sour sorrel.

Washed sorrel leaves

On its own the bright sourness of sorrel can be overwhelming. In classical French cuisine it is made into a rich, delicious soup with egg-yolk, cream and butter. If this seems a little far-fetched, then get out the blender, garlic and just a few other ingredients to make this deliciously sour and garlicky sauce that is delicious on chicken, fish, asparagus - and that other pantry staple - beans. (If it doesn't, Julia Child has the recipe.)


Sorrel and Garlic Sauce

Ingredients:
sorrel - about 1C
garlic cloves - 4
ground cumin - 2 tsp
olive oil (the tasty kind) - 2 to 4 Tbs (to taste)
cayenne pepper - a pinch or 2
salt - to taste

Equipment:
blender or food processor

Cook!
Rinse the sorrel, and shake off the water (or use a salad spinner).
Twist the stems off the sorrel, and tear the leaves in half.
Add all the ingredients to the blender/food processor - run until well chopped.
Taste for salt, pepper and oil. Add any that is needed.

Add zing to your food!
This sauce will keep for a few days in the fridge.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Starting Saturday Jun 14th - October 4th
The Shoreline Farmers Market will be at Shoreline City Hall
Top level of the Parking Structure (Free Parking underneath)
17500 Midvale Ave N, Shoreline

Starting Sunday May 11th - October 26th
The Lake Forest Park Farmers Market will be at Third Place Commons
Lower Level Parking Lot (Free Parking in surrounding spots)
17171 Bothell Way NE, Lake Forest Park
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Greta Hardin is a science teacher, food nerd, and the author of Cooking Your Local Produce: A cookbook for tackling Farmers Markets, CSAs (Community Supported Agriculture) and your own back yard.


Read more...

What's cooking at Central Market

Wednesday, March 26, 2014

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-6:30pm daily (9 am-5:30pm Sundays) with sampling noon to 4:30pm. If a line appears under the recipe or if the name is in color, you can click to go to the full recipe.

MARCH 27-APRIL 1, 2014  


Thurs, March 27  Spanish Cheese and Chorizo 

Fri, March 28  Discover the Foods of Spain Items from our new Tapas Menu!



Mon, March 31  Organic Valley Extra-Sharp, Grass-Fed Cheese Sampling 




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What's cooking at Central Market

Thursday, March 20, 2014

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-6:30pm daily (9 am-5:30pm Sundays) with sampling noon to 4:30pm. If a line appears under the recipe or if the name is in color, you can click to go to the full recipe.

MARCH 21-25, 2014  


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