Halibut with Farro Salad comes together quickly with pan seared halibut and farro with brussels sprouts, pecans, parmesan and balsamic glaze. This halibut is ready in just 6 minutes and the farro salad can be made ahead of time, making for a perfect quick dinner. Fresh halibut is always best, but if you can’t find fresh, check out a couple of my favorite companies. My local favorite is You Are What You Eat Fish Company based out of Snohomish, WA. You can find them at the local farmer’s market or order online – just click the link above. Wild Alaskan Company is great for monthly subscriptions and they ship around…
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Apple Bourbon Peach Pie is loaded with fresh, juicy peaches and a hint of Jim Beam Apple Bourbon in an all butter crust. Let’s face it, peaches and bourbon go hand in hand. I mean who wouldn’t love sweet juicy peaches soaked in sugary Jim Beam Apple Bourbon? Pair that with the flaky all butter crust and you have the perfect summer pie. We like to head east of the mountains to get our fresh peaches by the box. Yes, layers of huge, juicy peaches just picked from the trees of Eastern Washington. I can never wait until we get them home. One bite and it’s dripping all the way…
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Chanterelle Carbonara with Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou. I’m feeling the fall with this quick weeknight Chanterelle Carbonara with Chive Pistou. Freshly foraged chanterelles are sauteed with garlic and baby kale then folded together in a light carbonara sauce then twirled up in fresh fettuccine. Burrata adds a nice creamy touch especially when drizzled in chive pistou. What is a Pistou? Pistou is my new favorite herby concoction. It’s similar to a pesto, but there is no cheese or nuts involved. Just fresh herbs, olive oil and salt / pepper. It’s a…
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Bold and earthy coffee pairs with warm spices and sweet brown sugar to create a caramelized crust on this grilled flank steak. Served in a rich and flavorful pasilla cream sauce that accentuates the coffee rub. I always keep a jar of espresso powder in my pantry for times when I run out of coffee or want to add a little zip to my baked goods. But, have you tried using it as a rub? Coffee pairs perfectly with cinnamon, smoked paprika and cocoa powder. Add in brown sugar and you have a rub that delivers that sought after caramelized crust on your grilled flank steak. Now, you could eat…
