White Bean, Parsley and Morel Pasta

There’s a boatload of parsley springing up in the Seattle garden at the moment. It adds a nice green bite in contrast to the richness of the mushrooms and the heartiness of the beans.

White Bean and Morel Pasta
White Bean and Morel Pasta

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Fresh Pea and Mint Soup with Chive Oil (And Garlic Rubbed Toasts)

Springtime is greentime in Seattle. And nothing says springtime better than this vibrantly fresh pea and mint soup from epicurious, via our friend Natalie. Bright, fresh pea flavors mingle with silky, flavorful swirls of chive oil. Add garlic-rubbed toasts for the perfect springtime dinner.

Fresh Pea & Mint Soup with Chive Oil
Fresh Pea & Mint Soup with Chive Oil

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Wild Mushroom Pasta Handkerchiefs

This is a decadent dinner. One you enjoy on a special occasion with special people, some candlelight and a good bottle of wine. We felt like we were actually dining at Alice Water’s Chez Panisse when we sat down to this lush, umami-filled celebration of wild mushrooms and hand-rolled pasta.

Wild Mushroom and Hand-Rolled Pasta Handkerchiefs
Wild Mushroom and Hand-Rolled Pasta Handkerchiefs

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Cannellini Bean Enchiladas in Tomatillo Suiza Sauce

This enchilada recipe comes from a little cafe outside of Santa Fe called Harry’s Roadhouse. You can make this with chicken, or go vegetarian and use cannelini beans instead.

Cannellini Bean Enchiladas with Green Tomatillo Sauce
Cannellini Bean Enchiladas with Green Tomatillo Sauce

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Black Bean Masa Cakes with Spicy Sweet Potatoes

Clearly, this recipe from Michael Natkin’s Herbivoracious cookbook is addicting. The rich and crispy black bean masa cakes sit on top of a sweetly crisp bed of lettuce, with a spicy sweet potato topping and queso fresco to finish the whole thing off. Incredible.

Masa Black Bean Cakes with Sweet Potatoes
Masa Black Bean Cakes with Sweet Potatoes

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Castellucio Lentil Salad with Tomatoes and Gorgonzola

This lentil salad is rich and sweet with the fresh flavors of slow-roasted tomatoes. It’s hearty and satisfying with the meatiness of the lentils; and it’s stuffed so full of fresh herbs that it tastes like springtime. This recipe from Yotam Ottolenghi’s PLENTY is another must-eat from his inspiring vegetarian cookbook. Paired this with a roasted halibut. Amazing.

Lentil Salad with Roasted Tomatoes
Lentil Salad with Roasted Tomatoes

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Scallion Potato Pancake in a Skillet

These simple potato-scallion pancakes from Thomas Keller’s ‘ad hoc at home’ cookbook are easy to make and even easier to eat. They make a great side dish for all kinds of meals. We had ours with a maple-orange-dijon glazed chicken, also from Thomas Keller’s book.

Scallion Potato Pancake
Scallion Potato Pancake

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