On Orcas Island where I spend time during the summer and fall months, we have an Asian pear tree. The pears are ripe late August to mid-September and I love finding delicious ways to eat them. Carrot and ginger soup is one of my favorites but I wondered how I could incorporate Asian pears into … Continued
I’ve been on Orcas Island, WA for a week now and it just happens to be crab season. This means we can go out on the boat, drop crab pots in the sound and harvest Dungeness crabs. Experienced crabbers drop their pots in the morning and go back out in the evening to pick them up. … Continued
Despite the heatwave, we managed to have a fantastic Sunday afternoon in the kitchen. Japanese cuisine was on the menu! We made dashi, the traditional Japanese sea stock and the base for our miso soup with clams; Japanese rolled omelets, we prepared them in groups of threes and it was fun to watch the competitive … Continued
….because it was so much fun, I had to do it again! Such a fantastic Sunday cooking Paella with this beautiful group. It’s always nice to meet new people, connect with old friends and meet the spouses of the women that come to class. It was fun to see them work as a team to … Continued
This is the perfect hot weather treat for the ice cream lover in us all. This is a healthier version that is dairy-free, made with oat milk instead of the traditional almond or soy versions. The addition of blueberries and lavender are in perfect harmony in this delicious treat. You can find oat milk in … Continued
This photo is a photo of my lovely cooking class group from yesterday’s Summer Paella Cooking Class. First, things first: it was a wine and food pairing class with PEGASUS Winery, and it was simply amazing. We made two delicious Paellas, a seafood and vegetable version of this delightful Spanish one pot meal. We started … Continued
This salad is perfectly balanced with the exotic blend of ginger and sesame. It’s super versatile and quick to prepare. You can use as many vegetables as you like to turn this into a full vegan meal or add your favorite meat/protein. Sometimes I add cooked shiitake mushrooms, peppers or bok choy for added texture. … Continued
Swiss Chard is a vegetable that I keep in my garden year round and I am always trying to find delicious ways to use it up. Swiss Chard is packed with potassium, iron, and fiber and it’s a bit sturdier than spinach and holds together well in a sauté recipe like this one. The use … Continued