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This stirfry is a fast and easy way to get dinner on the table. The key is to prep all your ingredients first. Look for fat pencil sized asparagus spears to ensure they don’t cook faster than the rest of the vegetables. Finally, have a serving platter ready to go. You don’t want…
Asparagus is in: Grill 'em if you Got 'em
For lunch earlier this week, I started where I often start around this time of year. I pulled some asparagus out of the crisper drawer and started to prep them. Conventional wisdom about snapping them where they naturally snap is out, so I cut off the…
Asparagus is the true harbinger of spring in the Pacific Northwest. While everyone thinks apples when you mention Washington state, it's actually the #1 producer of domestic asparagus with 23 million pounds harvested in 2017. The minute the local asparagus hits we're drizzling it with olive oil, salt and pepper and grilling or roasting it.…
On a recent episode of the Seattle Kitchen podcast, Chefs Tom Douglas and Bridget Charters were talking summer grilling tips and Tom mentioned panzanella salad with grilled flank steak as a perfect one dish meal. Everything about it sounded delicious -- greens, mozzarella, asparagus, basil vinaigrette. It was all the suggestion I needed.
We ate a…
It's asparagus season. And I have to admit, roasted with olive oil and salt is pretty much my fall back preparation for them. When the asparagus is finally coming in locally, you don't need much more than that. Usually. If you want to feel like you ate a complete meal, try this Lemony Orzo with…
Roasted asparagus is my go-to preparation the moment those green stalks hit the supermarket. Year-after-year, it's the first thing I do, even if you can wrap them in proscuitto, put them in quiche, or even make asparagus tamales. It's easiest to just snap off the bottoms, toss them in olive oil, salt and pepper, and crank…
Asparagus is so good on pizza, I had to do it two ways this week. Sunday's edition was for the asparagus purist -- dough simply stretched and brushed with olive oil, sprinkled with red pepper flakes, then topped with mozzarella and fontina. The asparagus spears are cut in half, and the bottoms are cut into…
Issaquah Farmers Market kicked off on May 7 with a mix of vendors old and new. It was a gorgeously sunny day which undoubtedly delivered a good turnout. Here's a quick look at Opening Day and what you can look forward to at the market this weekend.
Spring has arrived - Washington asparagus at Issaquah Farmers…
If you've heard of Walla Walla, Washington, the first thing you think of is sweet onions. But over the the years, wine and grapes have been muscling in on that territory. It's in Eastern Washington, about a four hour drive from Seattle. A couple of weekends ago, we got in the car, crossed the Snoqualmie Pass and drove out for Nocking Point Wines’ spring release party. The pet project of ‘Arrow’ star Stephen Amell and his buddy Drew, Nocking Point is a small label with wines created by a few different winemakers. The party, held at sports bar in Walla Walla, gave us an opportunity to head out east and see some of Washington, at least I, hadn’t seen before.
Last weekend, I finished reading Matthew Amster-Burton's Pretty Good Number One, a travelogue slash memoir slash love letter to Japanese food. Funded by a Kickstarter campaign, it's a book I'm sad to say I missed getting on board with, but I've now done my part by putting down $4.99 on Amazon. More on the book…
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