// A simple recipe that takes under 45 minutes from start to finish.  Great for lunches for the week or as a light spring dinner.

// The grey in the Pacific Northwest is an ever present force in the winter.  As it moves the mists in, dampening the earth, it brings a deep chill to the bones of the people of this wild land. It calls for long afternoons dabbling in the kitchen creating comforting aromas and heavy, nourishing meals that stick.

Packed with high fiber cannellini beans, hearty root vegetables, and a whole pound of lacinato kale this stew will provide your body with a plethora of nutrients. The thick broth that is deepened with herbal flavors invites the crusty sourdough to slop right in.  

//With their deep, otherworldly color, beets remind me that there is mystery and wonder in the world. In this dish, the beets are paired with just a few, quality ingredients.  The beautiful color of the beets is complimented by the bright and light flavor of this simple, but luxurious, soup.

// A fulfilling and bright spring dish. The herbed whole wheat pasta adds a level of depth and heartiness while the peas and sprouts provide essential lightness and nutrients. If you have never made homemade pasta, I encourage you to give it a go. It is relatively simple and is a totally different experience from its dried counterpart.

// An end of winter pie.  Flakey, buttery crust atop a vegetable and beef filling that has been deepened by the richness of a Guinness.  A healthy-ish addition to your St. Patty's Day festivities.

// For a more intimate holiday meal, try this recipe. A deep richness from short ribs, a sweetness from the puree, and a zing from the pomegranate seeds. This dish will leave you comforted and wrapped in a blanket of love.  Happy Holidays!

// A fulfilling and bright spring dish. The herbed whole wheat pasta adds a level of depth and heartiness while the peas and sprouts provide essential lightness and nutrients. If you have never made homemade pasta, I encourage you to give it a go. It is relatively simple and is a totally different experience from its dried counterpart.

// More and more I find that my cooking craves simple, elegant ingredients, ingredients that by the nature of their quality add flavor and depth.  This side is an example of this movement. Pairs well with any beef or pork main dish.

// When it comes to the Thanksgiving meal and its dishes, the members of my family are traditionalists who just tweak old recipes. The menu is like many others: turkey, stuffing, sweet potatoes, pie, store-bought Hawaiian rolls (who are we kidding, we all love these), and an abundance of gravy.  

To prepare for this year, I did more than just fancy up a classic, I decided to implement a whole new dish with this salad. Farro is a common Italian grain that is acclaimed for its nutty flavors and chewy texture.  Its hearty, delicious, and can stand against any super grain in the nutrition department.  Coupled with the plump, roasted grapes that simply burst in your mouth, and the earthy, sweet lacinato kale, this salad is a winner and a beauty on any holiday table.

// The bright flavors of late summer cloaked in the warmth of fall, makes this gratin perfect for the changing of the seasons. Enjoy as a main dish, a side, or put a poached egg on it and have it for breakfast. 

// A forager’s stuffing, slightly sweet, a bit earthy, and full of flavor.  This is a delightful side dish for a cozy night in or a holiday meal.  I used king trumpets, chanterelles, and cremini mushrooms, but you can use whatever pleases you or whatever you find at the market.  

// On those dark stormy nights, whip up this bright salad and cure those winter blues.

// The end of summer is near, but it's bounty is still upon us.  Choose any stone fruit that is available and ripe and enjoy this fun play on the traditional caprese salad.

// When rhubarb arrives at the farmer’s market, a little sigh of relief moves through my body.  Spring is here and with it comes newness and abundance on the plate. A little tangy and a little sweet, this is a simple recipe that can be used for breakfast, a snack, or a lighter dessert.  

//Nigel is right: these are very good chocolate brownies.  There was no need to try to discover my own recipe in this regard, as his already suits me. Not too sweet, but just rich, fudgey, chocolatey goodness. A delightful treat for this Valentine’s Day.

// Tangy and sweet, this is a show stopper at any holiday table.  Joy, peace, and good cheer!

//Simple and light, these little puffs are a nice addition to a holiday gift basket. This recipe is much like others, except it calls for browning the butter, giving the meltaway a richer, fuller flavor.

// In Seattle, apple season is in full swing.  Honeycrisps, braeburns, ambrosias, and many more varieties line the stalls at our local farmers market. The abundance is overwhelming, and for that I am grateful.  With a zing of lemon and the earthy undertones of thyme, you will find that most apples that can hold their shape will do nicely for this cake.  Enjoy as an end to a fall meal or as a morning treat.  

This is my Mother’s recipe.  It reminds me of the Decembers of the past when she would spend the whole month baking up gifts.  We would make messes together in the kitchen; laughing and swearing up a storm when things didn’t turn out as expected.  Don’t worry, this one will turn out.

//Persimmon: A fruit in season between late September and December. They can be used in both sweet and savory dishes, or just enjoyed on their own.  There are two different varieties to choose from, Fuyu and Hachiya.  Fuyu are tomato shaped, sweeter, and you can eat them when they are still firm.  Hachiya are acorn shaped and need to be extremely ripe before eating.  If you eat a Hachiya persimmon before it is very soft it is chalky and astringent, like eating a cotton ball. I made this mistake once while I was throwing a dinner party, I heard a few people gagging and everybody was running to get water to relieve themselves from the awful sensation. Oops. Don’t worry, when it is ripe, it is delightful.  Leave them on the counter until ripe.  When they turn, store in fridge until ready to eat.