Add seasonal freshness to your table with this festive pear and arugula salad. It features candied pumpkin spice pecans, dried cherries, sun flower seeds and a white wine vinaigrette. This plant based recipe is both healthy and packed full of flavor. Pears are surprisingly high in vitamin C. They are also an excellent source of fibre and folate. If you are vegetarian and like adding cheese to your salads, I recommend adding either a soft Chevre goat’s cheese or gorgonzola. Both types of cheese compliment the sweetness of the pears and the peppery leaves of the arugula. Dried cherries are a Northwest favorite. Both sweet and sour Northwest summer cherries are dried, packaged and available through several producers. They are great additions to salads and any snack mix. You can buy 365 Everyday Value sweetened sour cherries at local Northwest grocery stores, Chukar cherries online direct or tart dried cherries at Costco. If you can’t find dried cherries, you can substitute this ingredient with Craisins (sweetened dried cranberries). Pear and arugula salad is a great choice for fall The festive pumpkin spice candied pecans are a delicious addition to this salad. Candied pecans add texture and a hint of spice and sweetness to any salad. You can buy candied pecans, but they are surprisingly easy and quick to make. To make the candied pecans you’ll need: vegan butter or regular butter (your choice) brown sugar pumpkin pie spice pecans White wine vinaigrette is the perfect dressing for this salad. It is light, healthy and brings all the fall flavors in this salad together with just the right acidity. Make sure you use “white wine vinegar” and not plain white vinegar which is more acidic. The label will specifically say “ white wine vinegar .” When you make your own salad dressings you will almost always find your salad bursts with more flavor. Homemade dressings are very easy to make and contain no preservatives. Simply store any left over dressing in a jar in the fridge for several days. Allow it to come to room temperature and shake it up when you are ready to use it again. To make the white wine vinaigrette, you’ll need: a good quality extra virgin olive oil white wine vinegar dried thyme Dijon mustard sea salt and ground pepper Organic Washington pears There are many varieties of pears. Any variety will work well in this recipe. I recommend choosing a locally sourced organic pear if possible. Did you know that orchards in Leavenworth, Washington are the nations #1 growers of organic pears? Pears really benefit from dry warm summers and cold, crisp shoulder seasons of Eastern Washington. I hope you enjoy this simple yet delicious pear and arugula salad. It is the perfect compliment to a festive fall meal. Leave me a comment below if you make this salad. The recipe card is below for printing. Happy cooking, Michelle Pear and arugula salad Serves 4 Prep time 15 mins Ingredients 5 oz baby arugula 2 pears, cored and sliced 3 tbsp sunflower seeds 1/4 cup dried cherries 1/2 cup pumpkin spice candied pecans, below 1/4 cup white wine vinaigrette, below Pumpkin spice candied pecans 2 tsp vegan butter or butter 1/2 tsp pumpkin pie spice 1 cup pecans White wine vinaigrette 6 tbsp extra virgin olive oil 2 tbsp white wine vinegar 1 tsp dried thyme 1/4 tsp Dijon mustard pinch sea salt and ground pepper Instructions Pumpkin spice candied pecans On medium-high heat, melt 2 tsp vegan butter (or regular butter if you choose) in a non-stick skillet. Add, 2 tbsp brown sugar and 1/2 tsp pumpkin pie spice. Stir melting the sugar. Add 1 cup of pecans. Coat the pecans with the sugar mixture and cook for a couple minutes. Cool the pecans on a parchment paper lined plate. White wine vinaigrette Combine 6 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 1 tsp dried thyme, 1/4 tsp Dijon mustard, generous pinch of sea salt and ground pepper. Whisk all ingredients together. Store in a jar. Shake to re-emulsify. For the salad In a large salad bowl, combine and toss the arugula, sliced pears, sunflower seeds, dried cherries and candied pecans in the vinaigrette. Serve immediately. If you are vegetarian and like adding cheese to your salads, I recommend adding either a soft Chevre goat’s cheese or gorgonzola. Both types of cheese compliment the sweetness of the pears and the peppery leaves of the arugula. #arugula #pear

Delicious tart-sweet apples and nuts make this apple pecan pound cake slightly sweet, light and perfect for breakfast, brunch or afternoon tea. If cake could be called “healthy” – this would be it. Have guests stopping by or family visiting for the holidays? I recommend this easy recipe to keep everyone happy. Granny-smith apples add just the perfect amount of tart yet sweet apple flavor to the cake. They are crisp apples and when cooked their natural sweetness comes out. Apple pecan pound cake 1 1/3 cup granny smith apples (peeled and chopped) 1/2 cup butter (softened) 1 1/4 cup sugar 1 1/4 tsp vanilla extract 1 cup all-purpose flour 1/2 tbsp baking powder 1/2 tbsp cinnamon 1/2 cup chopped pecans Preheat the oven to 325 F. Melt 2 tbsp of the butter in a skillet and sauté the apple until they soften, then set aside. In a mixing bowl, cream the remaining butter with the sugar until it is fluffy. Add the vanilla. Add one egg at a time and incorporate well. In a separate large bowl, sift the flour, baking powder and cinnamon. Slowly incorporate the dry ingredients into the wet until blended. Fold in the apples and the pecans last. Grease and flour a loaf pan. Add the cake mixture to the pan. Bake in the oven for approximately 1 hour or until a knife comes out clean when inserted into the cake. Cool for 5 minutes, then remove the loaf from the pan onto a rack to continue cooling. Finishing the cake: Add 1 tbsp brown sugar to ¼ cup granola (your favorite kind) and mix. Add this topping to the top of the cake batter just prior to baking. Sprinkle 1 tbsp confectioner’s sugar through a sieve lightly on top of the cake when it is baked and cooled completely. Source: northwestspoon.com #apple #pecan

Sweet and tangy meatballs are an easy and delicious dish. They make a great appetizer or buffet item. We also love them for dinner served with rice. Party ready sweet and tangy meatballs Sweet and tangy meatballs is a recipe that I turn to when ever I need a potluck item fast. Serve these bad boys up in a crock pot to keep them warm and let your guests help themselves. They are perfect for New Years too. This is a vintage recipe which my mom used to make. I was recently digging through old family recipes for a potluck item when I came across this old gem. It’s probably been around for decades and may have been a recipe printed on the back of the Heinz chili sauce bottle at one time. Heinz chili sauce is basically a zesty cocktail sauce. It’s great with shrimp cocktail or to add a bit of kick to your everyday burger. I decided to kick these sweet and tangy meatballs up a notch by adding a little Bourbon to the sauce. Why not? It’s the holidays after all. The Bourbon adds a touch of sweetness and a depth of flavor that’s hard to beat. It’s incredibly delicious. And not to worry, if you let the sauce bubble and cook for a little, the alcohol burns off. I think you’ll love it. You can make your own meatballs or use pre-cooked frozen Italian-style meatballs. The savory meatballs taste great with this sweet and tangy sauce. I used Cooked Perfect brand . I’d say there is enough sauce in this recipe for about 30-35 meatballs which is just about one and a half packages of the Cooked Perfect brand. The other main ingredient in these sweet and tangy meatballs is grape jelly. It sounds a little weird…but it is just the right amount of sweetness that pairs perfectly with the zesty cocktail sauce. This post contains affiliate links. Recommended products: Heinz Chili Sauce,12oz, (pack of 2) Cooked Perfect Italian-style frozen meatballs Welch’s Grape Jelly, 18 oz Crock-Pot 6-Quart If you need a last minute holiday appetizer, don’t stress. Give these sweet and tangy meatballs a try. I guarantee you’ll love them. Sweet and tangy meatballs Super easy! Classic sweet and tangy meatballs with a little Bourbon. (2) 12 oz bottles Heinz chili sauce 1 18 oz jar concord grape jelly (= 1 1/2 cups jelly) 1 1/4 tsp Dijon mustard 2 tbsp Bourbon 1 1/2 26 oz packages frozen Italian Style Meatballs (like Cooked Perfect brand) 2 tbsp chopped scallions (optional garnish) Combine the chili sauce, grape jelly, mustard and Bourbon in a large pot and heat over medium-low. Stir frequently until the jelly has completely melted. Once it gets hot and bubbly, reduce the heat to low and allow it to simmer for several minutes. Add the cooked meatballs to the sauce and let them simmer for several minutes until the sauce thickens and the meatballs are heated through. Serve with a sprinkling of scallions on top. I used pre-cooked frozen Italian-style meatballs such as “Cooked Perfect” brand. This should be enough sauce for about 30-35 meatballs. There were 26 meatballs in each 26 oz package. Source: northwestspoon.com #meatballs

Slow cooker chicken and garden vegetable soup is one of our favorite go to mid-week meals. I make this heart-warming vitamin-packed soup once a week. Then I enjoy the left overs for lunch. Slow cooker meals top my list of family dinners right now. They are great to come home to after a busy day of after-school activities. Dinner is ready and waiting. I usually make a salad and these delicious buttermilk biscuits ahead of time to go with this meal. No matter the weather slow cooker chicken soup is a winner Finding meals that everyone will eat that still contain enough protein and vitamins can be a challenge for me right now. My kids are little and the range of vegetables that they’ll eat fairly small. However, I receive no complaints about this slow cooker chicken and vegetable soup. I’ll take that as a win. Colorful vegetables add vitamins and vibrancy to this soup This chicken soup features onion, carrots, celery, frozen peas and summer squash. You can add just about any fresh vegetable you like for variation such as green beans or mustard greens. It’s delicious seasoned with thyme and dill. Sometimes I use fresh Italian parsley instead of dill. Changing one or two small things here and there gives it a fresh look and taste every now and then. Saute the firmer vegetables first Sauteing the carrots, celery and onions first helps develop flavor before popping them in the slow cooker. The vegetables also take longer to cook than the chicken. So, sauteing gives them a head start. Adding the more tender vegetables in at different times during the cooking process ensure that they all cook “el dente.” I don’t like soggy veggies. I love my slow cooker I use chicken bone-in breast and one chicken bone-in hind quarter and leg in this soup. Make sure to remove any skin and remaining fat on the chicken. The bones provide additional flavor and health benefits while the chicken cooks and the stock develops. This is a great soup to make on a Sunday. It can be reheated and enjoyed through out the work week. Healthy and healing chicken and garden vegetable soup I often make noodles to go with the soup. I always cook my noodles separately and combine with the soup as needed. This keeps the broth clear and more appetizing. Also noodles have a tendency to soak up all the broth and get soggy. Yuck! Simple spaghetti noodles are great in this soup. Chicken soup is one of my all-time favorite soups. How about you? It certainly is my kids favorite soup. I’m hoping they grow up with fond memories of mom’s delicious chicken and garden vegetable soup. Then maybe they’ll want to make it on their own someday. This is the perfect soup no matter what the weather is or time of year. I hope your family enjoys it. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Slow cooker chicken and garden vegetable soup Serves 4 Prep 10 mins Cook 210 mins Slow cooker chicken and garden vegetable soup makes a healthy and vitamin-rich mid-week meal. It’s always a family favorite and a great way to eat your veggies. Use a 6-quart crock pot. 1 tbsp extra virgin olive oil 1/2 cup onion (chopped) 3 large carrots (sliced) 2-3 ribs celery, plus greens (chopped) 1 large garlic clove (minced) 1 tsp dried thyme 1 large Bay leaf bone-in chicken breast (skin removed, fat trimmed) 5 cups chicken broth 1 small yellow summer squash (or zucchini) (peeled and chopped) 1/2 cup frozen peas 1 tbsp dill (chopped) season with sea salt and pepper to taste Use a large non-stick skillet. Heat the olive oil over medium heat. Add the onion and cook for about 3 minutes. Season with a scant pinch of sea salt and pepper. Add the carrots, celery and garlic. Continue to saute until the onions soften. Add about one cup of chicken broth scraping up any bits on the pan. Transfer this to the slow cooker. Add the dried thyme and Bay leaf. Nestle the chicken into the slow cooker. Add in remaining chicken broth. Cover and cook on low for 6-8 hours or until the chicken is tender. (Or about 3 hours on high). Remove the cooked chicken to a baking tray. Allow it to cool slightly. Then shred the chicken using two forks. Discard bones and set the chicken aside. Remove Bay leaf from the slow cooker. Add the yellow summer squash to the soup. Cover and continue to cook until it is tender (about 30 minutes). Stir in the frozen peas and return the shredded cooked chicken back into the soup. Season the soup with sea salt and pepper. The amount of salt will depend on how salty the chicken broth is. (I usually use about 1 – 1.5 tsp of sea salt.) Add the salt in a little at a time if you are unsure. Stir and taste as you go. The heat from the soup will cook the peas quickly. Notes: ·  Veggie variations to try: Cut up green beans, mustard greens. Substitute fresh Italian parsley for fresh dill. If you like noodles with your soup, I recommend cooking the pasta separately. Add in desired amount of cooked pasta right before serving. This helps keep the broth clear and the noodles will stay “el dente” and not soak up all the delicious broth. #chicken #crockpot

Dungeness crab stuffed mushrooms make for a really delicious appetizer for a special occasion. White mushrooms are filled to the brim with Dungeness crab that we caught over the summer. If you have cooked crab meat in the freezer, this is a great recipe to try. It’s similar to a crab cake but enriched with creamy mascarpone cheese. You can use any kind of cooked crab meat in this recipe or try a combination of Dungeness and snow crab. Crab stuffed mushrooms are a great appetizer Are you a fan of crab? Each summer we are fortunate to catch and enjoy our local Dungeness crab. Gathering a pound of crab meat can be quite a process. But it is an enjoyable experience out on the water, enjoying the scenery and foraging. After a day of fishing, we come home, clean and cook the crab in a very large pot of salted water. The next step involves painstakingly cracking them open and removing the delicious flesh. The crab is then portioned out, vacuum sealed and frozen for use later. Dungeness crab are named after the port Dungeness in Washington. They can be found all up and down the West coast from Alaska’s Aleutian Islands to Santa Barbara California. Catch of the day This post contains affiliate links. I use mascarpone cheese in this recipe which is a mild soft spreadable cheese similar to an American cream cheese. It can be found in the grocery store in the finer cheese section of your deli. If you have any left over, it’s also delicious spread on crackers or toast. After the mushrooms are filled with the crab stuffing, they are baked in the oven until the mushrooms begin to sweat and the crab meat turns a nice toasty golden brown. I love to finish the crab stuffed mushrooms with a slight drizzle of spicy hot sauce prior to serving. I prefer to use either Mae Ploy Thai Sweet Chili Sauce or Valentina Picante Mexican Sauce . You’ll experience a flavor burst of rich crab, savory mushrooms and a slight bite of spice. This recipe should serve about four to six people with medium to golf ball sized mushrooms. While the mushrooms cook, they shrink a little. If you choose large mushrooms and stuff them up to the brim (as I have done here for the photos) you may find it serves four people a very generous appetizer. If you want a smaller passed appetizer, I suggest choosing small to medium sized mushrooms which will be easier to pop in your mouth. How to make crab stuffed mushrooms gluten-free I often make these crab stuffed mushrooms gluten free. Instead of Panko bread crumbs, I make my own gluten free bread crumbs in the food processor. Simply use your favorite gluten free bread to make the crumbs. I find either day old Udi’s Gluten-Free MultiGrain Bread or La Brea Gluten Free white bread (found at QFC) work best for crumbs. If you are looking for a delicious first course or appetizer for the holidays, I think you’ll love these crab stuffed mushrooms. Leave me a comment below about your thoughts and experiences with this recipe. Happy cooking! Michelle If you make any of my recipes, use #northwestspoon and share your photo. Crab stuffed mushrooms Dungeness crab stuffed mushrooms make for a really delicious appetizer for a special occasion. It’s similar to a crab cake but enriched with creamy mascarpone cheese. 1 lb cooked Dungeness crab meat ((about 2 cups)) 1/3 cup mascarpone cheese 2 tsp lemon juice 1/2 tsp Old Bay seasoning 1 pinch sea salt 1/4 tsp freshly ground white pepper 1 large egg white 2 scallions (diced) 1/4 cup red bell pepper (diced) 2 tbsp Italian flat leaf parsley (minced) 1/4 cup Panko or plain bread crumbs 12-15 golf ball sized white mushrooms (stems removed) tbsp extra virgin olive oil non-stick cooking spray hot sauce for topping, optional additional fresh parsley leaves for garnish lemon wedges, optional for garnish Stuffing Use paper towels to gently dab out any excess water from your crab meat. Chop any large pieces of crab into bite sized pieces. Use a large bowl. Combine together the mascarpone cheese, lemon juice, seasoning, salt, pepper, scallions, bell pepper and parsley and egg white. Stir in the crab meat and the Panko crumbs. The mixture shouldn’t be too wet. Add in a little more Panko if necessary. Set aside. It can be refrigerated about 30 minutes if necessary. Mushrooms Preheat the oven to 400 F. Spray a baking sheet or broiler pan lightly with non-stick cooking spray. Remove the stems from the mushrooms. Do this by gently pushing the stem with your thumb to one side and back to the other. It should pop out. Fill each mushroom cap with the crab mixture. (I fill them up high). Place the stuffed mushrooms on the baking sheet and drizzle them with extra virgin olive oil all over the sides of the mushrooms. Bake the mushrooms for about 12 minutes or until the crab turns a golden brown and the mushrooms begin to sweat. They will shrink in size a little as they cook. Transfer the mushrooms to a platter. Drizzle the tops with a little hot sauce and parsley for garnish. Serve hot. Lemon wedges on the side are also a nice garnish. This recipe will serve four to six people generously using medium golf-ball sized white mushrooms. If you want a smaller passed appetizer, I suggest choosing small to medium sized mushrooms which will be easier to pop in your mouth. The filling will also go further in this case. Source: northwestspoon.com #crab #mushrooms

Need a fun and festive holiday punch? Everyone will love this bubbly cranberry-pomegranate punch. This holiday punch is packed full of powerful antioxidants and vitamin C. With the power of both cranberries and pomegranates this delicious sweet, yet tart punch will have them coming back for more. I chose organic cranberry-pomegranate juice from RW Knudsen . It’s 100% juice, with no added sugar or corn syrup. We’ll be adding some bubbly ginger ale and frozen lemonade to the mix, so I didn’t want a juice that was too sweet or artificial. Festive and fun – mistletoe punch can be enjoyed by the whole family. This recipe will serve 8 to 10 people in a large pitcher . If you double the recipe, you should have enough for a large punch bowl and serve 16 to 20 people. What you’ll need 1 32 oz bottle of organic cranberry-pomegranate juice (like RW Knudsen) 1 can frozen lemonade 2 16.9 oz bottles ginger ale lemon or orange slices for garnish Happy holidays! I hope you enjoy this mistletoe punch as much as my family does. Mistletoe punch A fun and festive cranberry-pomegranate holiday punch that can be enjoyed by the whole family. 1 32 oz bottle organic cranberry-pomegranate juice (like RW Knudsen) 1 can frozen lemonade 2 16.9 oz bottles ginger ale lemon or orange slices for garnish Combine all ingredients in a large pitcher and stir. Chill prior to serving. If you use a large punch bowl, chill all ingredients prior to assembling. It’s much more difficult to have a large bowl in your refrigerator. To serve 16 – 20 people, double the recipe and serve in a large punch bowl. Source: northwestspoon.com #cranberry #Holidaypunch #RWKnudsen

Healthy and flavorful, you’re going to love this Mediterranean vegetables platter. In this platter of fresh veggies I feature, yellow zucchini squash, red and yellow bell peppers, onions, cannellini beans, olives on a bed of peppery arugula leaves. The vegetables are grilled and seasoned with oregano, lemon and extra virgin olive oil. Mediterranean vegetables are great for a party Need inspiration for a healthy and easy vegetable dish for your next family gathering or party? Give this delicious Mediterranean vegetable platter a try. The hardest part about assembling this fantastic heart-healthy and vegan-friendly vegetable tray is chopping up all the veggies. I’ll walk you through the rest. And as always, I’m here if you have questions. I’m happy to help inspire you and answer questions you may have about flavors and food combinations. Leave a comment below or email me directly through the contact page. Not all vegetables need to be served hot. In fact, many vegetables hold their flavor, texture and taste wonderfully either at a cool or room temperature. I prepared all of the vegetables for this platter the night before my event and refrigerated them. This particular platter went to our school as a donation for a teacher’s luncheon. That morning, I assembled the platter and did the final seasoning and dressing. All the vegetables can be served cold as part of a buffet. A simple tomato salad compliments Mediterranean vegetables One of the keys to achieving great texture and variety of flavor on a vegetable platter is to cook the vegetables separately. Vegetables such as yellow zucchini squash (as pictured above) cook quickly and are best grilled. The combination of red and yellow peppers were roasted simultaneously in the oven. The peppers require a much higher temperature and longer cooking time to achieve caramelization. Onions sizzled slowly in my non-stick skillet on the stove top at the same time. This entire process took about one hour, plus approximately 10 minutes assembly time in the morning. Each of the vegetables also offer a slightly different, but harmonious herb or seasoning with extra virgin olive oil as the base. This post contains affiliate links. Recommended products 12-Inch Nonstick Pan Hard-Anodized Nonstick Square Grill Pan Classic Jelly Roll Pan Sturdy Kitchen Tongs Also pictured above are, Italian olives, cannellini beans (1 can, rinsed), fresh arugula, fresh oregano and parsley and lemons for dressing and garnish. Tap into your creative inner chef and give a healthy vegetable platter a try. Happy cooking , Michelle Mediterranean vegetables Healthy, tender and fresh Mediterranean vegetables such as yellow zucchini squash, onions, red and yellow peppers, olives, and cannellini beans give variety and texture to this tasty vegetable platter. 3 small yellow zucchini squash (sliced (not too thin)) 2-3 each red and yellow bell peppers (sliced, seeds removed) 1 large onion (sliced) 1 tsp dried oregano 3-4 cloves garlic (peeled and smashed, left whole) sea salt & freshly ground pepper 1/8 tsp red chili pepper flakes (optional for bell peppers) 6 tbsp extra virgin olive oil 2 cups arugula leaves 1 can cannellini beans (rinsed) 3/4-1 cup Italian olives (mixed variety) 2 lemons (Cut one lemon in wedges. The other in slices.) 2-3 sprigs fresh oregano or Italian parsley (for garnish) Yellow zucchini squash Toss the zucchini slices in 1 – 1 1/2 tablespoons of extra virgin olive oil. Heat the grill pan on medium-high heat. Arrange the zucchini slices on the pan and season with a generous pinch of sea salt, freshly ground pepper and dried oregano. Grill for approximately 2-3 minutes, then turn the slices once. Grill for approximately 1 more minute or until the zucchini is al dente (fork tender, but not mushy). Transfer the zucchini to a plate to cool. Onions Heat 1 – 1 1/2 tablespoons extra virgin olive oil in a large non-stick skillet on medium heat. Add the onions and saute until they soften and turn golden brown. Season with a generous pinch of sea salt and freshly ground pepper. Reduce the heat as necessary to avoid scorching. Transfer the onions to a plate to cool. Red and yellow bell peppers Pre-heat the oven to 400 F. In a large bowl, toss the peppers with 2 – 2 1/2 tablespoons extra virgin olive oil and the smashed garlic cloves. Transfer the peppers to a large jelly roll pan. Season with a generous pinch of sea salt and freshly ground pepper. Season with 1/8 tsp red chili pepper flakes (optional for spicy flavor). Space out the peppers so they have plenty of room and are not laying on top of each other. Bake for 40 – 45 minutes turning the peppers once or twice during this time. Reduce the heat to 375 F half-way through the cooking time if they appear to be scorching. (Ovens vary). Discard the garlic cloves after. Transfer the peppers to a plate to cool. Assembly Arrange the arugula all over the platter. Next, top it with zucchini squash on the outer edges. Continue with the red and yellow peppers and onions on either side. Add the cannellini beans and olives to the center of the platter. Garnish with fresh oregano or parsley and lemon slices. Squeeze fresh lemon juice over the zucchini and peppers (about 3-4 wedges). Keep cool and serve. Recipe is courtesy of northwestspoon.com. You will need a grill pan, 12 inch skillet and a large jelly roll pan to cook each vegetable separately and simultaneously. Cook the vegetables ahead of time, then cover and refrigerate until you are ready to assemble the platter. Source: northwestspoon.com #vegetables #Redpeppers #Mediterraneanvegetables #Vegetarian #partyplatter #Vegetableplatter #Vegan #zucchini

Raspberry and lemon are the perfect flavor combination in these delicate melt-in-your-mouth shortbread cookies. Thumbprint cookies are a Christmas classic. They are a sure-fire delight. Raspberry lemon thumbprint cookies Santa will be happy when you leave out these classic, delicate melt-in-your mouth raspberry lemon shortbread thumbprint cookies. This old-fashioned cookie is the perfect combination of sweet and tart. Shortbread cookies bring back fond memories of my childhood at Christmas. My mom used to bake allot of treats at Christmas. Luckily these thumbprint cookies freeze well. Make them ahead so the days leading up to Christmas more jolly and less stressful. Pin it! Cool the cookies on a rack Helpful baking tips: Baking these cookies is relatively easy when you follow these tips. Use a tiny spoon for inserting the jam. I used a small coffee spoon. Chill the dough at least 15 minutes. You want it chilled, but not too cold otherwise it is too stiff to work with. Incorporate any flavor additions or changes such as vanilla or almond extract when you mix the butter and sugar. Let the cookies cool at least 2.5 minutes before taking them off the cookie sheet. A lower temperature oven and longer cooking time allows for a whiter cookie. Shortbread should look as white as snow. Ovens vary, so check at 20 minutes. Make sure the oven rack is not at the bottom of your oven. Move it to the middle or lower 3/4 of the oven. Rotate the baking sheet part-way through the bake. There aren’t any substitutions for the butter. Sorry! Use unsalted butter for baking. Use a local raspberry jam For this recipe, I used raspberry jam from Puget Sound Jams. Oh my gosh! I’m in LOVE with this tasty jam! I highly recommend finding a local preserve or jam product. Not only will you be supporting one of your local businesses, but you’re likely to find great products made with local fruit or produce. If you’re in the greater Seattle area, give Puget Sound Jams a try. They’re available a most major grocers. May your days be merry and bright in your kitchen this holiday season. Merry Christmas and happy holidays! This post contains affiliate links. Useful kitchen tools for this recipe: Commercial Baker’s Half Sheet Baker’s Secret Cooling Rack KitchenAid Stand Mixer coffee spoons Raspberry lemon thumbprints are great any time of year Raspberry lemon shortbread thumbprints Santa will be happy when you leave out these classic, delicate melt-in-your mouth cookies. This old-fashioned treat is the perfect combination of sweet and tart. 3/4 cup unsalted butter (softened) 1/2 cup confectioners’ sugar (powdered sugar) 1/2 tbsp plus 1 tsp limoncello (lemon liqueur) or lemon juice) 1 tsp lemon zest (finely grated) 1/2 cup cornstarch 1 cup all-purpose flour Raspberry jam In a stand mixer, combine the butter and confectioners’ sugar and beat until creamy. Add the limoncello and zest. Scrape down the bowl as necessary. Slowly incorporate the cornstarch and flour until well mixed. Cover and chill the dough at least 15 minutes. Heat the oven to 300 F. Shape the dough in small 1 inch balls and place 2 inches apart on the cookie sheet. Make a small indentation in the center of each cookie with your thumb. Fill with raspberry jam (about 1/4 tsp). Bake for 20 – 24 minutes. For a snowy effect, sift a small amount of confectioners’ sugar over the cookies after they cool. Recipe is courtesy of northwestspoon.com. Gluten-free adaptation: Use 1/2 cup cornstarch, plus 1 tbsp cornstarch (in place of 1/2 cup cornstarch above) Use 1 cup all-purpose gluten-free flour blend (in place of 1 cup all-purpose flour above) Source: northwestspoon.wordpress.com #shortbreadcookies #Lemon #Raspberry #Christmascookies #Thumbprintcookies #Glutenfreecookies

Pork ragout with penne pasta is tender, savory and fragrant. It also makes fantastic left-overs. Pork ragout with penne pasta Pork ragout with penne pasta has quickly become one of my favorite comfort foods ~ especially on a chilly winter’s night. I love it with a simple salad on the side. I admit, it takes a little patience and time to prepare as the pork is slow roasted. BUT, the tender, savory and fragrant ragout is so worth the effort. This recipe practically feeds an army, so it makes fantastic left-overs. I think it’s perfect for the holiday season when you’re short on time, but like to come home to a home-cooked meal that’s easy to reheat. I make this dish on a Sunday when I have a little extra time. Then, I use the left-overs during the busy work week. It also freezes well if you prefer to divide it up for later use. A bouquet garni of fresh herbs A bouquet garni is a tidy little bundle of herbs used to flavor soups, stews and ragout. In this recipe, I use a bouquet garni for the fresh herbs. To make a bouquet garni, simply use kitchen twine to tie your fresh herbs together in a little bundle. I also like to place the herbs in cheesecloth and tie it up. I do this mainly because of the rosemary. It is optional. I love the flavor and scent of rosemary with pork. But, it has a tendency to break apart when slow cooked. I’m not fond of too many little poky spears of rosemary in the sauce. Containing everything in cheesecloth helps eliminate this problem. The bouquet garni is simply removed and discarded after the dish is cooked. Adding Parmesan cheese rind: The rind of Parmesan cheese is packed full of flavor and is edible. Don’t toss it out. I keep rinds in a reseal-able bag inside the fridge. Toss them into soups, stews and this ragout. It’s one of nonna’s secrets. This post contains affiliate links. To prepare this delicious pork ragout with penne pasta, use a large Dutch oven. I love my Le Creuset Enameled Cast-Iron Dutch Oven (7 1/4 quart size) for these types of dishes. It evenly distributes the heat perfectly and is a snap to clean up. Worth every penny. Pork ragout with penne pasta is a family favorite Useful kitchen tools for this recipe: Le Creuset Enameled Cast-Iron Dutch Oven OXO Good Grips Wooden Spoon Set Commercial Baker’s Half Sheet Pork ragout with penne pasta Pork ragout with penne pasta is tender, savory and fragrant. It also makes fantastic left-overs. 1 3 lb pork shoulder roast (about 3 lbs) Cut the pork into 3-4 inch chunks) 1 tbsp sea salt pinch freshly ground black pepper 3 tbsp olive oil (plus more for drizzling on top finished dish) 3 sprigs fresh rosemary 6 sprigs fresh thyme 1 bay leaf 4-5 medium-sized cloves garlic (minced) 1 medium to large sized onion (diced) 1 cup dry white wine 1/2 cup chicken broth 1 15 oz can crushed tomatoes (plain) 1 15 oz can tomato sauce 3 inch piece Parmesan cheese rind 1 pinch red chili pepper flakes freshly grated parmesan cheese (for topping) (Optional) Prepare a bouquet garni containing rosemary, thyme and bay leaf. Set aside. Pre-heat the oven to 300 F. Prepare the pork and dry it with paper towels. Season all sides of the pork with the sea salt and freshly ground black pepper. On the cook-top, heat about 2 tablespoons of olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides. Work in batches if necessary to not overcrowd the pot. Remove the pork to a plate and set aside. Reduce the heat to medium and add another tablespoon of olive oil. Next cook the onions and season with a generous pinch of salt. Cook the onions until they begin to soften. Stir and scrape up brown bits in the pot. Add the garlic. Next, add the white wine and deglaze the pot. Cook for about 5-7 minutes, then add the chicken broth, crushed tomatoes and tomato sauce. Add the herbs (bouquet garni), Parmesan cheese rind, and red chili pepper flakes. Add all the pork back into the pot covering it with as much sauce as possible. Bring it to a simmer, then turn off the heat on the stove-top. Place the pot covered into the pre-heated oven and bake it for about 2 – 2 1/2 hours or until the pork is very tender and falls apart easily. Remove the pork to a large jelly roll pan. Using two forks shred the pork. (It should just melt and fall apart easily). Remove the bouquet garni from the sauce and discard it. Return the shredded pork back into the sauce and stir it up. At this point you can toss a desired amount of pork ragout sauce with cooked penne pasta. Be sure to cook your pasta in salted water. During the last 2-3 minutes of cooking the pasta al dente, finish it in the sauce. I usually do this separately in a large chef’s skillet and just ladle in the desired amount of sauce. Add a little pasta water if necessary to thin. Top with freshly ground Parmesan cheese and a drizzle of extra virgin olive oil. To make a bouquet garni, simply use kitchen twine to tie a little bundle of fresh herbs together. Place the herbs in cheesecloth and tie it up. The pork ragout sauce will keep in the fridge about 3 days. Freeze desired portions of sauce in air tight containers (after it’s cooled) for later use. Source: northwestspoon.com #pennepasta #porkragout #porkroast

Festive spiced apple cider with orange is a warm and inviting drink perfect for so many occasions. Warm spiced apple cider hits the spot on a chilly fall or winter night. I’ve served this spiced apple cider on the sidelines during soccer season, on Halloween night and also for Christmas. Festive spiced apple cider with orange This recipe for festive spiced apple cider with orange is simple and delicious. You might be surprised, but orange and apple go fantastic together. The citrus brightens up the cider. Spice it up with cinnamon, star anise and cloves . The warm spices add flavor and amazing fragrance. Your home will smell inviting and delicious! I love that this is a warm beverage that everyone in the family can enjoy. Orange, cloves, cinnamon sticks, star anise flavor this cider Spike it! Thinking of adding liqueur for the adults? Spike it with a little French brandy or rum . Add a small amount to each mug before you add the warm apple cider and serve. The reason I like to do it this way (rather than dumping it into the pot) is so that everyone can still enjoy the cider. Kids and pregnant ladies can be festive right along with everyone else. There will also be less waste of precious and delicious liqueur. Serve warm from a pot or crock pot In this recipe, I use cinnamon sticks, whole star anise and whole cloves . You can simply drop the spices right into your pot and simmer away. However, you’ll need to strain it prior to serving if you go this route. Alternatively, tie the spices up in cheesecloth and simply remove the sachet prior to serving. I’ve also set this out on the buffet in a crock-pot on the “warm” setting. Guests can help themselves. Happy holidays! This post contains affiliate links. Useful kitchen tools for this recipe: 6-Quart Programmable Slow Cooker Cuisinart Set of 3 Fine Mesh Strainers Cuisinart Chef’s Classic Stockpot Great for holidays or the soccer field! Festive apple cider with orange Festive spiced apple cider with orange hits the spot on a chilly fall or winter night. Seasoned with cloves, star anise and cinnamon, this spiced apple cider smells amazing. 10 cups apple cider (almost 89 fl oz or 2.63 litre container) 3 cinnamon sticks 3 star anise 2 tsp whole cloves 1 large naval orange (sliced, skin on) Combine all ingredients into a large pot and simmer for about 15 minutes. Strain prior to serving. Alternatively, tie the spices up in cheesecloth and discard prior to serving. Recipe is complements of northwestspoon.com. For more great recipes delivered right to your inbox sign up for our email newsletter. Serve the cider warm. Liqueur recommendation: Add a little French brandy or rum to each serving. Source: northwestspoon.com #applecider #cinnamon #orange #staranise

Spicy avocado and yogurt dip is a tangy and creamy dip perfect for fresh veggies or potato chips. Since it is made with yogurt, it is a lighter and healthier alternative to mayonnaise or sour cream based dips. Crunchy vegetables with spicy avocado yogurt dip Company’s coming and you want a fresh and healthier alternative to chips and dip? Try this spicy avocado and yogurt dip. I love it with fresh crunchy vegetables like carrots, celery, bell peppers and cucumber . The tang and spice of the dip pairs perfectly with the natural sweetness of the vegetables. You’ll love this dip when served alongside other favorite finger foods like succulent soy ginger chicken wings. Spicy avocado yogurt dip is great with veg or chips I use plain Greek yogurt for this dip which is much healthier than other cream cheese or mayonnaise based dips. It’s true…avocados are high in fat. However, they contain monounsaturated fat which is known to help lower bad cholesterol. Avocados offer nearly 20 vitamins and minerals in every serving. Now that’s a superfood. Spice it up with jalapeno peppers or another hot pepper of your choice. When working with peppers, remember to remove the seeds. This is where most of the “heat” lives. Start with a little. You can always add more heat and adjust it to taste. Heart healthy ingredients Happy entertaining! Avocado nutrition source from WebMD “All about avocados” 2016 This post contains affiliate links. Useful kitchen tools for this recipe: Breville Sous Chef Food Processor Spicy avocado yogurt dip Eat your veggies with a fresh and spicy avocado yogurt dip. A healthier alternative to cream cheese or mayonnaise based dips. Adjust the spices to your taste. 2 large ripe avocados 1 6 oz plain Greek yogurt (small container (about 6 oz) 1-2 tsp fresh jalapeno (minced (adjust to taste)) 1/2 clove garlic (minced or 1/4 tsp garlic powder) 1 tbsp green onion (chopped) 1 pinch salt 1 pinch freshly ground pepper 1 tbsp lime juice (fresh squeezed) 1 tbsp cilantro (chopped, plus more for garnish) Cut open and scoop out the flesh of the fresh ripe avocados. Place into a food processor. Add the remaining ingredients and pulse until smooth. Adjust seasoning to taste. Serve with fresh vegetables or tortilla chips. If your avocados are on the smaller side, increase to 3 or 4 avocados. I usually use the large ones for this recipe. Start with 1 -2 tsp of minced jalapeno pepper and adjust from there. You can always add more heat to taste. Same with the garlic. This dip goes great with fresh crunchy vegetables like carrots, celery, bell peppers and cucumber . Source: northwestspoon.com #avocado #dip #vegetabledip #yogurt

Easy crock-pot roast beef is tender and perfect for a Sunday family meal. Mushrooms, rosemary and garlic really bring out the flavor of the beef. Easy as 1-2-3 ~ crock pot roast beef I love this recipe because it’s incredibly easy and comforting. I find the key to cooking a great roast in the crock-pot is to ensure you do not introduce too much liquid . Only a small amount of gravy with the addition of onions, mushrooms and herbs for flavor is needed. Serve with mashed potatoes and vegetables for a hearty meal. The savory mushrooms add a great deal of flavor and moisture on their own to the beef. The low and slow heat of the crock-pot cooks the beef until it is fork tender and melts away. After the roast is done, to make gravy, I skim as much fat as possible from the stock liquid left in the crock-pot. I strain the desired amount of stock into a pot and add the remaining gravy left over in the can or jar. I find this is enough to thicken the juices remaining. Season it with salt and pepper to your taste. Savory mushrooms add great flavor to this roast beef This post contains affiliate links. See policy for full disclosure. For gravy, I like Heinz Homestyle Beef Gravy which you can find a any major grocery store. If you’re gluten-free, check your grocer for a gluten-free gravy. McCormick offers a couple of gluten-free varieties now, including McCormick Gluten-Free Brown Gravy . Tender, savory melt-in-your mouth roast beef Easy crock-pot roast beef Tender melt-in-your mouth crock-pot roast beef is an easy, hearty meal any day of the week. 2 lbs boneless beef chuck roast 2 tbsp olive oil 4 cloves garlic sea salt and fresh ground pepper (generous pinch of each) 3 sprigs fresh rosemary 1 dried bay leaf 1 12 oz can or jar beef gravy 1/2 onion (sliced, (about 3/4 cup)) 1 cup mushrooms (quartered) Remove the skins from the garlic. Smash two of the cloves of garlic and set aside. Thinly slice the other two cloves. Pat the roast dry and season both sides with a generous pinch of salt and pepper. Make small slits all over the roast and insert the slices of garlic into these slits. Heat the olive oil in a non-stick skillet on high. Sear all sides of the roast until browned. Transfer the roast to the crock-pot. Add the remaining garlic, bay leaf, rosemary, onion, mushrooms and half of the gravy. Reserve the other half for gravy later. Cover and cook on high for approximately 40 minutes. Reduce the temperature to low and cook for another 5 – 6 hours or until the meat is fork tender and falls apart. Remove the rosemary and bay leaf and discard. Transfer the roast, onions and mushrooms to a platter and lightly cover with foil. To make gravy, skim as much fat as possible from the stock liquid in the crock-pot. Strain your desired amount of stock into a pot and add the remaining gravy. Heat the gravy and season with salt and pepper to taste. Use 6-quart crock-pot Source: northwestspoon.com #beef #crockpotroast #potroast