by Ellen Laing Pan Seared Rockfish Serves 4 Rockfish (Rock Cod or Pacific Snapper) is a common Pacific Northwest fish that is firm and lean with a delicate flavor. Fillets tend to be fairly thin, cook quickly and have a nice flake to them. 1 or 2 Rockfish fillets, cut into playing card size servings […]
Potato & Pea Salad
by Ellen Laing Potato & Snap Pea Salad Serves 4-6 1 lb potatoes (Sweet Leaf Farm) 1/2 lb snap peas (about a pint and a half) (Deep Roots Farm) 2 tsp. white wine vinegar 1 tsp. dijon mustard 1/2 tsp. sea salt (and 1 tsp. for blanching water) 1 Tbsp. minced shallot (or shallot scapes) […]
Rhubarb Spritzer
Brought to you by Robert Reynolds’ Chefs Studio For a refreshing spring drink: Simmer 4 stalks of rhubarb (cut in 2-inch pieces) in a syrup (2 cups water, 2 cups sugar, lemon zest) until soft. Place everything in a blender and liquefy until as smooth as possible. Strain the puree through a fine mesh sieve. […]
Recipe: Beets & Greens Soup
This soup is a great way to use up your beet greens. They add an extra layer of flavor, but their taste is hidden enough that even people who don’t like the greens will like it. It’s a very versatile soup: it can be served hot or cold, you can add other vegetables (such as […]
Recipe: Beet Greens Pesto
This pesto is great in Spring, when the beet greens are tender and young. It has an earthy flavor that works well with pasta, on crostini, or as a garnish for a soup. Try serving it to people who don’t normally like beet greens – they may not even be able to tell! 3 small […]
