Grill up these marinated steak and vegetable kebabs for a healthy, tasty and flavorful dinner. Kebabs are perfect for your picky eaters! We love to have make your own kebab night where we set out a choice of veggies to pair with these flavorful steak cubes. This gets everyone involved in helping with dinner and differences in opinion on what veggies should go with what are satisfied. Marinated steak and vegetable kebabs on the grill I have to give kuddos to my husband for making this great marinade recipe. He’s our BBQ and grilling guru. It pairs deliciously with beef sirloin tip steak . The flavorful marinade is a combination of savory, sweet and zingy flavors. It features Worcestershire sauce, soy sauce, Dijon mustard, brown sugar and garlic. Marinated steak and vegetable kebabs are a family friendly hit! One of my kids is going through a super picky phase. He pretty much doesn’t like any sauces unless it’s ketchup, maple syrup or ranch dressing. So, this recipe works great for our family dinner as it’s really no extra work for me to leave out a few plain steak cubes seasoned only with extra virgin olive oil (for flavor and so it doesn’t stick), sea salt and pepper. The rest of the cubes go into the marinade. Surprisingly this picky eater does love veggies, so he really likes to pick out his own vegetables for his skewers. Win win! Less work for me and everyone is happy. You can use just about any kind of vegetables you like in this marinated steak and vegetable kebab recipe. We decided to serve up a selection of mini round Yukon gold potatoes, sweet onions, cremini mushrooms, orange bell peppers, cherry tomatoes, zucchini and pineapple chunks. Microwave the potatoes for a few minutes until a sharp knife can be inserted easily into the center of the potato before skewering them. I also gently brushed the veggies with extra virgin olive oil and seasoned them with a dash of sea salt and freshly ground black pepper. Adding fruit to your kebabs adds a delightful fresh sweetness to the flavor combination. Try canned pineapple chunks or big chunky slices of fresh peaches. Just slide them onto the skewer. No salt and pepper or olive oil is needed here. Making the kebabs is as easy as threading your favorites onto the skewer. Alternate between veggie, steak, fruit, veggie, steak. You get the point. Here’s a tip: make sure you soak wooden skewers in water for a bit (5 – 10 minutes) before you begin skewing. This way they won’t burn up instantly on the grill. The sirloin steak kebabs don’t take long to grill, just a few minutes for medium – medium rare. The veggies will be perfectly al dente (slightly firm and not mushy) by the time the steak is cooked to your desired level of doneness.  If in doubt, cook them until an instant read thermometer reads between 125 – 130 F.  Turn the kebabs at least once in the grilling process. Serve these marinated steak and veggie kebabs with a healthy salad like this delicious peach caprese salad or this cold Tuscan farro salad . Peach caprese salad As I write this post it’s super hot in Seattle. I haven’t turned the oven on in over a month! Marinated steak and vegetable kebabs help me keep my non-air-conditioned house cool. And we enjoy being outside and grilling up a storm. I hope you enjoy this recipe. If you give it a try, please come back and leave me a comment below. Don’t be shy! I’d love to hear what vegetables you decided to pair your marinated steak with. Happy cooking! Michelle Marinated steak and vegetable kebabs 1 1/2 – 2 lbs beef sirloin tip steaks (cut the steak into 1 1/2 inch cubes) Marinade 1/4 cup extra virgin olive oil 1/4 cup Worcestershire sauce 3 tbsp soy sauce (or Tamari if gluten free) 1 tbsp lemon juice 1 tbsp Dijon mustard 2-3 cloves minced garlic 2 tsp brown sugar 1 pinch freshly ground pepper Vegetables 1 sweet onion (like walla walla sweet or white) (cut into 1/2 inch pieces) mini round Yukon gold potatoes (microwaved, amount to taste) 2 orange or red bell peppers (cut into 1/2 inch pieces) 8 ounces whole cremini mushrooms 1 medium zucchini (cut into 1/2 inch pieces) cherry tomatoes (amount to taste) canned pineapple chunks (amount to taste) 1 tbsp extra virgin olive oil 1 pinch sea salt 1 freshly ground pepper to taste For the marinade: In a medium sized bowl, combine all the marinade ingredients and whisk together. Add the beef sirloin tip steak cubes and stir it up ensuring the marinade coats all the beef. Cover it with plastic wrap and place it in the fridge for at least one hour. It can be in the fridge longer if needed 4 – 5 hours. For the vegetables: Select the vegetables you want for your kebabs. Cut the vegetables into 1/2 inch pieces (except for potatoes and whole mushrooms). Use mini round whole Yukon gold potatoes. Place the potatoes on a dinner plate and microwave them for about 4-5 minutes. When a sharp knife easily goes through the potato, they are done. Brush the vegetables with a little extra virgin olive oil. Season with a scant pinch of sea salt and freshly ground pepper. Set them aside. If you are using fruit such as pineapple chunks, they do not need additional seasoning. Preheat the grill to medium-high temperature. If using wooden skewers, soak them in water for 5-10 minutes. Assembling the kebabs: Alternate between steak, vegetable and fruit (if using) piercing through the middle of each item down each skewer. For example: potato, onion, steak, bell pepper, pineapple, onion, steak, potato, bell pepper, tomato, pineapple Etc. There is no right or wrong way. You choose. Prepare the grill. Grill the skewers until the steak is cooked to your desired level. Turn the kebabs once. They only take a few minutes. If in doubt, an instant read thermometer should read between 125 – 130 F when inserted into the meat. Allow the cooked kebabs to rest on a platter for 5 minutes before digging in. Did you try this recipe? I’d love to hear about your experience. Please leave me a comment on this recipe’s blog page. This recipe is adapted from steakhouse kebabs Source: northwestspoon.com #BBQ #marinade #steak

This slow cooker spicy chipolte chicken chili features tender shredded chicken, chickpeas and corn in a warm and spicy broth. Bust out the slow cooker for this chipolte chicken chili for an easy hands-off dinner preparation. Top the chili with fresh avocado slices, cilantro and a light squeeze of lime just before serving for a full burst of flavor and texture. If you like sour cream, a dollop of fresh sour cream is also a great accompaniment. Slow cooker chipolte chicken chili is a full flavor burst This recipe will yield 3-4 small servings or 2 big hearty servings. If you are feeding a family of four, I recommend serving it with a healthy garden salad or no-fail kid pleasers ~ cheesy quesadillas and guacamole. It also scales really easily. If you’re looking for larger portions double the recipe to feed 6-8 people. You can always freeze portions for later or if you’re feeding teen age boys ~ god speed. This recipe is inspired from a recipe I saw on the TV show ~ Cook’s Country. I love watching cooking shows on TV. Bridget and Julia are my favorite cooks and stars on that show. Do you have any favorite cooking shows? In my version of this slow cooker chipolte chicken chili, I like to add a little marjoram. Marjoram is often used in Mexican cooking. It is similar to oregano. It has a light sweet flavor and floral scent. If you are fortunate enough to have fresh marjoram, chop it up and add it at the end of the cooking process as this is a somewhat delicate herb. Top the chili with avocado, cilantro and lime I love using my slow cooker. It just makes life so much easier with dinner preparation when we have busy after school activities to run off to every other day of the week. You’ll come home to an amazingly smelling house with dinner ready in a flash. It’s also a great recipe to make a day ahead of time. The flavors meld together and taste fantastic the next day if you just want to heat it up quickly in the microwave or stove top. I quite honestly think there is almost no better way to cook chicken than slowly in the slow cooker. This chili’s broth has bold flavor and is infused with the healthy goodness from the chicken broth. The chicken turns out tender and incredibly delicious. The main spice used in this recipe is chipotle chili in adobo sauce. It adds a smoky and spicy flavor to the chili. I buy a small can of it. These chilis are really really spicy, so go easy on the amount you use. If you can handle more spice, then by all means…add more to your taste. I usually divide up a small can of these chilis into small Tupperware containers and freeze these small portions for future use. No waste! I think your family will love this slow cooker chipolte chicken chili recipe. Leave me a comment below about your thoughts and experiences with this recipe. Happy cooking! Michelle Slow cooker chipolte chicken chili This slow cooker spicy chipolte chicken chili features tender shredded chicken, chickpeas and corn in a warm and spicy broth. 1 tbsp olive oil 3/4 cup white onion, diced 1 clove garlic, minced 1 tsp canned chipolte chilie in adobo sauce, minced 1 tsp tomato paste 1/2 tsp chili powder 1/2 tsp marjoram 1 1/2 cups organic chicken broth 1 14 oz can chickpeas, rinsed 1 12 ounce bone-in split chicken breast (remove the skin and trim visible fat) sea salt freshly ground black pepper 1 cup frozen corn fresh cilantro, torn into pieces to taste 1 lime, cut into wedges 1 avocado, sliced dollop of sour cream, optional On the stove top, heat the olive oil in a non-stick skillet over medium-high heat. Add the onion and cook for a few minutes or until it begins to soften and turn translucent. Add in the minced garlic and cook for another minute. Next, add in the chipolte chili in adobo sauce, tomato paste, chili powder and marjoram. Stir it up. Transfer this mixture to the slow cooker. Use some of the chicken broth to swirl around the pan and transfer all of this goodness into the slow cooker. Stir in all the chicken broth, chick peas and season with a generous pinch of salt and ground black pepper. Nestle the chicken into the slow cooker. Cover and cook until the chicken is tender. This will take about 2 to 3 hours on low. Once the chicken is cooked, transfer it to a casserole dish or pan. Let it cool slightly, then shred the chicken into bite-sized pieces. You can use 2 forks to do this. Discard the bones. Before adding the chicken back into the chili and broth, remove 3/4 -1 cup of the cooked chickpeas to a small bowl. Mash them with a fork until they are somewhat smooth. Then return the mashed chickpeas, cooked chicken and corn back into the slow cooker. Stir it all up and allow it to sit for a few minutes. The residual heat will cook the corn through. Taste the chili and adjust the seasoning with salt and pepper to your tastes. Serve the chili with sprigs of cilantro, slices of avocado, a squeeze of lime and a dollop of fresh sour cream on top. Did you try this recipe? I’d love to hear about your experience. Please leave me a comment on this recipe’s blog page. Source: northwestspoon.com #chicken #chili #slowcooker

These gluten-free pumpkin spice donuts are a delicious treat for fall. They’re like a moist morsel of cake with the flavors of pumpkin and pumpkin pie spice. I made a batch of these for breakfast on the weekend. That delicious scent of cinnamon, nutmeg and ginger was so enticing as it wafted through the house. Cake donuts are the easiest kind of donuts to make since there is no frying involved. I suppose we could try to convince ourselves that they are a healthier version since it contains pumpkin (a sort of vegetable – – I can hear my daughter now saying, but mom! It’s not a vegetable. It’s a fruit!)…and less fat than a fried donut. But, let’s not bother to pretend and just acknowledge that it is a delicious treat and one worth indulging in once in a while. Especially when it’s pumpkin spice season. Is it donut or doughnut? Did you know there is a huge debate over which is the correct spelling? Right now you’re probably thinking…wait she spelled it wrong…(or did she?) In fact, you’ve likely seen it spelled both ways. The term doughnut is often used more in writing/publishing circles and is listed in the Associated Press Style book this way. Did you know our love for donuts goes waaaay back? Donuts have been a part of American culture since the early 1800’s. Apparently, (according to the internet search gods)…doughnut is the more “old-fashioned” and original spelling of our beloved fried dough. The shortened spelling of donut caught on in the late 20th century in America and is now very common. Interestingly, the American company Dunkin’ Donuts was established in 1950. And from then on…the American spelling of “donut” really took off. This post contains affiliate links. Which ever way you decide to spell it…these gluten-free pumpkin spice donuts are really tasty. To make gluten-free donuts you’ll need a special donut pan. I recently found this Norpro Nonstick Donut Pan at a discount clearance retailer. I’m really happy with this particular pan. It’s durable, non-stick and stacks among my other cake pans easily. I’m definitely glad I purchased two of them. I can whip up a dozen donuts in one shot. This was my first time making gluten-free cake donuts. Gluten-free baking can be a bit tricky. Each kind of all-purpose gluten-free flour blend is a little different. Some simply work better than others in replacing one-to-one all-purpose flour in recipes. I decided to follow a recipe to the letter by King Arthur Flour . Each gluten-free flour blend contains different levels of starches, flours and xanthan gum. This is the substance that makes the flour more “glutenous” or thick. Once you’ve tried a few different brands, you’ll discover which ones translate best with your personal recipes. I would compare the batter of these gluten-free pumpkin spice donuts to a rather thick pumpkin bread recipe. So, if you use a different brand of gluten-free flour, you can adjust it by adding a little more or less. This particular recipe called for an extra dash of xantham gum. I may leave this out next time and use a gluten-free flour blend that I know tends to be a bit “heavier.” King Arthur Flour is a great brand and I usually use it for frying, cooking (like making pancakes) and making gravies in place of all-purpose flour when gluten free is required. I used a pastry bag to fill each donut well. Fill each well 3/4 full with the batter. A special pastry tip is not necessary. This enables you to control the batter more easily. You can also use a plastic zip lock bag and snip a corner off if you do not have a pastry bag. Or, if you prefer fill a 1/4 cup measuring cup and do your best to evenly distribute it in the well. Once the donuts are baked and fresh out of the oven. Allow them to sit for 2 minutes. Then while they are still warm finish them off with the final decorations. Gluten-free pumpkin spice donuts are really tasty finished off with a simple cinnamon-sugar coating. Simply dust the warm donuts with cinnamon and sugar. I decided to do half the batch with cinnamon-sugar. The other half, I drizzled a simple confectioner’s sugar glaze over the tops. While definitely sweeter, the confectioner’s sugar glaze was a big hit with the kids. I’ll provide recipes for both types of toppings in the recipe card. Are you a donut fan? Do you have a favorite kind? Let me know your thoughts in the comments. I’m looking forward to exploring new flavors of gluten-free donuts in the near future. Thanks for visiting and have a great day. Happy cooking. Michelle Gluten free pumpkin spice donuts Serves 4 Prep 20 mins Cook 20 mins These gluten-free pumpkin spice donuts are a delicious treat for fall. They’re like a moist morsel of cake with the flavors of pumpkin and pumpkin pie spice. 1/4 cup neutral vegetable oil 4 large eggs 1 1/2 cups white sugar 1 1/2 cups pumpkin puree 1 1/2 tsp pumpkin pie spice 1 1/2 tsp sea salt 1 1/2 tsp baking powder 1 3/4 cups plus 2 tablespoons King Arthur all-purpose gluten-free flour 1/2 tsp Xanthan gum **Cinnamon sugar coating** 1/4 cup white sugar 1 tsp cinnamon **Confectioner’s sugar glaze** 1 cup confectioner’s sugar (powdered sugar) 1/2 tsp vanilla 2 tbsp milk **Donuts** Preheat the oven to 350 F. Grease the donut pans. In a large mixing bowl, combine the sugar, oil, eggs and pumpkin puree. Mix until it is smooth. In another mixing bowl, whisk together the gluten-free flour, salt, baking powder and xanthan gum. Then slowly incorporate the dry ingredients into the wet. Whisk the batter until it is smooth. Fill the wells of the donut pans about 3/4 full in each well. Bake for 15 to 17 minutes or until a cake tester comes out clean. Allow the donuts to cool in the pan for 2 minutes. Then transfer them to a rack to cool. While still warm, coat the donuts with cinnamon-sugar. Or prepare the glaze and either dip them in the glaze or use a spoon to drizzle the glaze on top. Store donuts in an air-tight container for 3 – 5 days. **Cinnamon sugar coating** (Optional) Whisk together the cinnamon and sugar in a bowl. Dip each warm donut into the bowl and gently rub the coating on all sides. **Confectioner’s sugar glaze** (Optional) Combine the confectioner’s sugar, vanilla and milk in a bowl. Mix until smooth. Dip each donut top into the glaze. Or use a spoon and generously drizzle the glaze over each donut on the rack. Notes: ·  If you do not have pumpkin pie spice, you can substitute with 3/4 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/4 tsp ground ginger. Source: northwestspoon.com #donut #doughnut #pumpkin

Get four easy tips on how to grill salmon or fish. Juicy succulent salmon or fish is possible on the grill. Grilling fish isn’t as scary as it sounds. With these four easy tips, you’ll be grilling salmon or other fish like a pro. Grilled salmon served with lemon and fresh blueberries Salmon is one of my family’s favorite kinds of seafood to eat. There are many ways to cook salmon or fish including frying, oven baking and poaching in a small amount of liquid. However, grilling the fish is always our go-to favorite. The little bit of smoky flavor from cooking it on the grill really adds to the overall taste and experience. Halibut and Pacific cod are also really tasty cooked on the grill. The “meatier” the type of fish, the easier it is. Season both sides of the fish Getting the fish ready for the grill is the first and one of the most important steps. If you have a large fillet, cut the fish into manageable portions. This makes it easier to flip the fish or move it in case of a flare up. I always start by adding oil (extra virgin olive oil) to the flesh and the skin of the fillet. Then season the fish with fine sea salt, pepper and any herbs or seafood seasoning you like. Set it aside. Start with a clean grill Before the salmon or fish hits the grill, you must prepare the grill. Heat the grill to medium-high heat. We achieve the best results with medium-high heat. If the grill is too hot, you are more likely to burn the delicate fish. Use a BBQ brush to remove any debris. Next, get tongs and a paper towel. Fold the paper towel into a small square. Dip it into a bowl containing neutral vegetable oil (sun flower, canola etc). Then using the tongs, rub the grill with the oiled paper towel. Diagonal on the grill, skin side down Placing the fish diagonally on the grill with the skin side down allows the skin to “crisp” up. A crispy skin is much more appetizing on a plate, even if you don’t plan to eat it. Aim to flip the fish only once. The majority of the cooking time is on this first side. How long you cook the fish depends entirely on the thickness of it. So, it’s hard to say cook it for two minutes or three minutes only. Just keep in mind that seafood in general doesn’t take long to cook. Never walk away from it. If the piece of fish is particularly thick, start out on medium-high heat and then lower the heat to low. This helps prevent burning, scorching and encourages a more even cooking. Flip once You may have heard this grilling rule before to prevent the meat from drying out. It applies to seafood as well. Flip the fish only once. 75% of the cooking time is on the first side. Keep the lid closed the majority of the cooking time. (It’s ok to peek inside once in a while, since you want to avoid flare ups.) Use a fine edged metal spatula for the best flipping results. This is the tricky bit. You want to get that spatula all the way under the fish and flip. A tip is to use two spatulas! Place the second one on top to help guide the fish gently in the flip. 145 F How do you know when the fish is done? You can use an instant-read or meat thermometer to obtain the internal temperature. 145 F is the recommended safe internal temperature for cooked fish. You can also use a knife to cut into the thickest part of the fish and check. The fish will look opaque and flake easily. The hardest part is not over-cooking the fish. You can always take it off the heat a minute early. Cover it with foil and the residual heat will continue cooking it through as it sits for another minute or two. Practice makes perfect Remember, it takes time and practice to get it just right. Grilling fillets of fish gets easier each time you do it. This post contains affiliate links. Helpful tools: Stainless Steel Tong/Turner Combination Barbecue Tongs Source: northwestspoon.com #fish #salmon

Inspired by: Where’d You Go Bernadette? The pink penguin martini is a refreshingly sweet and tangy pink lemonade martini perfect for a Friday night chill out. This drink is inspired by the book Where’d You Go, Bernadette by Maria Semple. The recipe for the pink penguin martini comes after the book discussion. This post contains affiliate links. Come for the recipes, stay for the book discussion: Most people who read this book will say that it is about the main character Bernadette. She is a wife, mother and incredibly intelligent accomplished woman with a past career in architecture. To me, this book is about a family and how each individual’s lives, goals and achievements are intertwined. It is about relationships, our roles and how central these are to our overall happiness and well-being. Like many families in the greater Seattle area, Bernadette and her husband are transplants from somewhere else (Los Angeles to be specific). While Bernadette struggles with many things that make Seattle so very Pacific Northwest, her husband thrives in his career at Microsoft. In fact, he achieves rock-star-like status within the high-tech industry known for his ground-breaking work and TED talks. The story is told through the perspective of many characters through a series of emails, letters and faxes including Bernadette herself. Bernadette’s description of her annoyances to everything Seattle is hilariously funny and relatable to anyone from this area. For a sampling: her annoyances range from the dreary winters to a prevalence of too polite Canadians, to whether you’re a Subaru family vs a Mercedes family, to the Seattle freeze. ( The Seattle freeze refers to a phenomenon many newcomers experience where it can be quite difficult to break into a circle of friends ). Her daughter Bea is also killing it at school. She’s extremely bright, witty and musically talented. Her family is also wealthy. You would think that Bernadette should be incredibly happy with her life, since her family appears to be thriving. But she struggles. She struggles with depression. She struggles with being different than the other neighborhood moms. She struggles with neighbors thinking she’s crazy (when in fact they are perhaps even more crazy). She is quirky and stuck in a rut. She has hired a virtual assistant from India to help her with even the smallest of every day affairs because she increasingly hates to leave her house. She seems to be starving for a true friend, confiding intimate details of her life with her random virtual assistant. There is a sense throughout the story that Bernadette misses something from the past. Before moving to Seattle, Bernadette was an award winning, revolutionary Architect in Los Angeles. After a great deal of comical chaos and tension between Bernadette, her husband and her Queen Anne neighbors, she disappears two days before Christmas. Their family’s world is in chaos. Where’d she go? In their pursuit of solving this mystery, her husband Elgie and daughter Bea embark on a cruise to Antarctica. They are chasing Bernadette’s last known trail. During this time, they fear the worst for Bernadette and do some soul searching themselves. They discover another world full of life, naturalists and penguins. Father and daughter are faced with a major life change. They rediscover who they are, what they want out of life and most importantly, who they want to share their time with on their journey through it. It is a wonderful story of a family’s ups and downs. Life is full of unexpected twists and turns. There are times when you are in a rut. There are times when petty little things with neighbors get on your nerves (when they shouldn’t). And there are times when it seems all too perfect. Sometimes friendship, support and inspiration appear from where you least expect it . As a wife and mother, I can relate to some of Bernadette’s story. Sometimes I’d like to disappear. The daily selfless grind mothers experience can be incredibly exhausting. The work we do is the bedrock of society. Yet there is a sense it all goes unnoticed. It’s certainly not glamorous. I would not say that I am unhappy. In fact, the opposite. But life today is very different than my past where I had a successful career. There are times when I miss the days of power suits, high-heels and jetting off to client meetings. That being said, I also would not trade my rock-star mom status anytime soon. The Pink Penguin Martini: In Where’d You Go, Bernadette , the pink penguin martini is a pink lemonade martini enjoyed on-board the cruise by visiting scientists from Palmer Station in Antarctica. This tangy refreshing cocktail is an important clue to father and daughter solving their family’s mystery. This is my take on the drink as there is no real description in the book about how it is made. If you like pink lemonade, I think you’ll enjoy this cocktail. It’s time to chill. Think pink. Shaken, not stirred People don’t go to Antarctica, they are called to Antarctica Bernadette Fox Have you read Where’d You Go, Bernadette ? I’d love to hear your thoughts on this book. What did you think of Bernadette’s quirky ways? What do you think comes next for this family? Have you ever had a pink lemonade martini? Pink penguin martini Serves 2 Prep 5 mins The pink penguin martini is a refreshingly sweet and tangy pink lemonade martini perfect for a Friday night. If you like pink lemonade, you’ll enjoy this refreshing cocktail. 1 oz cranberry juice 2 oz pink raspberry lemonade (or strawberry lemonade) 1.5 oz Limoncello liqueur 1.5 oz vodka splash of lime juice and lime zest (optional to taste) ice Add some ice to a cocktail shaker. Next, add cranberry juice, pink lemonade, Limoncello and vodka. Cover and shake well so the drink becomes well chilled. Strain into a chilled cocktail glass. Add a splash of lime juice or garnish with lime zest if desired. Notes: ·  The Pink Penguin Martini is inspired by the book Where’d You Go Bernadette, by Maria Semple. Join me for more foodie book club inspired recipes at northwestspoon.com #Lemon #martini

Get a healthy dose of vitamins in this nutrient-rich strawberry spinach salad with balsamic vinaigrette. This bright and flavorful salad is the perfect balance of sweetness, acidity and crunch. Sliced strawberries, toasted walnuts and red onion add great flavor The dressing for this salad is super easy to make. Balsamic vinegar is a dark, intensely flavored vinegar that is glossy and rich. It pairs well with bright leafy greens and slightly sweet fruit like strawberries and melons. For this dressing, simply combine the ingredients in a jar and shake it up. If you’d like leftover dressing double the recipe and store it in the fridge up to a week. Use a jar to make the balsamic vinaigrette This strawberry spinach salad has all the elements I love in a fresh salad. Bright leafy greens, toasted walnuts for texture, a light creamy goat’s cheese, sweet strawberries and red onions for a little kick. The balsamic dressing is very simple, but brings all these flavors together in harmony. If you are plant-based , I suggest leaving off the goat’s cheese and trying a substitution of soft tofu and a mix of your favorite seeds and nuts for additional texture. Rich and glossy balsamic vinaigrette Summer strawberry season will soon be upon us. As soon as you see local, fresh berries available at your local farmer’s market, snap them up and make this delicious strawberry spinach salad. Local heirloom strawberries are typically much smaller in size than the ones you see all-year long in the grocery store. Although smaller, they pack a much bigger strawberry flavor. You’ll love them! Optional Chevre goat’s cheese adds creaminess Summer strawberry season in the Pacific Northwest typically starts at the beginning of June. Check out these local places to visit or pick your own berries. You can also follow them on Facebook for berry field updates. Biringer Farms Remlinger Farms Bolles Organic Berry Farm 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. Strawberry spinach salad Get a healthy dose of vitamins in this nutrient-rich strawberry spinach salad with balsamic vinaigrette. This bright and flavorful salad is the perfect balance of sweetness, acidity and crunch. Serves 2 Ingredients 3 tbsp extra virgin olive oil 1 tbsp balsamic vinegar Pinch of sea salt and freshly ground black pepper 1/4 tsp garlic powder 1/4 tsp dried basil or thyme (optional) 2.5 oz baby spinach, (about 4 cups lightly packed) 1 cup sliced strawberries 1/4 cup toasted chopped walnuts 2 tbsp thinly sliced red onion 2 oz soft goat cheese Instructions Combine the extra virgin olive oil, balsamic vinegar, salt, pepper, garlic powder and herb of choice in a mason jar. Cover and shake well. Add the spinach, strawberries, walnuts and red onion in a large bowl. Gently toss the salad with the balsamic vinaigrette until it is lightly coated. Top with small pieces of goat’s cheese. Serve immediately. #spinach #strawberry

Fresh tomatoes, mozzarella, basil and seasoned croutons make up this simple, yet delicious summer salad. I like to make this panzanella salad at the height of tomato season. Fresh tomatoes right from the garden are best. This recipe is inspired by the book Farm City: The Education of an Urban Farmer , by Novella Carpenter. This post contains affiliate links. Panzanella is a traditional Tuscan bread salad that features fresh tomatoes and stale artisan Italian bread. The stale bread is re-hydrated with a dressing of olive oil, tomato juices and red wine vinegar. Panzanella always features fresh tomatoes. The salad also sometimes includes cucumbers, mozzarella or red onion slices. It’s an easy salad to customize to your tastes and use the summer garden vegetables you may have on hand. Feel free to mix and match the tomatoes. In this salad, I used a mix of yellow cherry tomatoes and chunky slices of red heirloom tomatoes. Any kind of tomato works. Fresh basil leaves are also a must for this salad. Making your own artisan bread croutons is easy. You can use stale bread cut up into chunks or season and toast it in the oven. I prefer to toast it in the oven first. This essentially dries the bread out creating flavorful croutons. You can do this part ahead of time if desired. Make a big batch and save them in an airtight container. Add them to any salad you desire. All these fresh salad ingredients are tossed in a simple vinaigrette of extra virgin olive oil and red wine vinegar. I like to add fresh mozzarella to my panzanella. Ideally, I prefer burrata . This cheese is delicate and soft. When cut open it has a rich-tasting soft filling of fresh pieces of Mozzarella soaked in heavy cream. Other forms of fresh mozzarella sliced work well too. Come for the recipe, stay for the book discussion There are many recipes I could have selected inspired by this book. I decided upon this gluten-free panzanella recipe because of its simplicity and homage to the tomato ~ a vegetable often grown in any urban garden. After the heart wrenching tales of my previous two foodie book club reads (The Alice Network and Sold on a Monday), I was in need of a lighter and funnier book. Farm City: The Education of an Urban Farmer is a witty and daring tale about one women’s quest to make a garden and a small farm out of an abandoned lot in the ghetto of Oakland, CA. The lengths that our heroin Novella and her boyfriend Bill go through to grow their own food and feed their animals (particularly the pigs) is astonishing and hysterical. There are plenty of surprises throughout this story. You will love the quirky characters and discover the warmth of a thriving community even in a bad part of town. I like how the author describes the realities of her down-trodden neighborhood with a hefty scoop of reality but in a loving and appreciative way. If you have an appreciation for old world traditions related to preserving food or growing heirloom vegetables, I think you’ll enjoy this book. Don’t be surprised if after reading this charming story, you feel compelled to go out and get yourself a few backyard chickens and become an urban homesteader. Every step of the way through this story Novella dives deeper into the throws of running an urban farm. My favorite section of the book is when she takes on raising two very hungry and soon to be very large pigs. This is where she and Bill dive bravely into a new world of sourcing food for the pigs and find an unlikely ally in Chef Chris Lee who takes Novella under his wing. Novella is blessed to meet and study under two quite famous chefs ~ Chef Chris Lee (at the time, owner of the restaurant Eccolo) and Chef Samin Nosrat (Sous Chef at Eccolo, and most recently known for her Netflix series Salt, Fat, Acid, Heat ). I love the passion expressed in this novel about the quest for quality food and being self-sufficient. At one point in the story, Novella eats exclusively from her urban garden and farm. This sounds easier than it is. The challenges she faces are both funny and understandable. Not only is the amount of food available limited, but the shear effort to produce even one prized watermelon, is difficult. Farm City is a great book for a book club discussion. I leave you with these questions to ponder and answer in the comments below. *spoiler alert – do not read on if you do not want any spoilers* Turkeys, ducks, chickens, rabbits, bees and then PIGS! Does Novella go too far with the expansion of her urban farm? Should she be squatting on this abandoned property to begin with? What do you think? Why do you think Novella and Bill choose to live in this area of Oakland instead of seeking out a more rural home that might be more suitable to their passions? What is your opinion about Chef Chris Lee’s reaction to finding Novella dumpster diving outside of Eccolo? Do you think Novella and Bill with continue to expand their urban farm? Would the garden plots and farm help or hinder the sale of the lot and re-gentrification of their neighborhood? Would you be willing to eat exclusively from your garden for one month? What challenges would you face? I’d love to hear your thoughts about the gluten-free panzanella recipe as well as the book. Read along and join in the foodie book club discussion. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Read Along Join me next time by reading Eleanor Oliphant Is Completely Fine by Gail Honeyman. This book is witty, funny and a bit of a psychological thriller. It will soon be a major motion picture produced by Reese Witherspoon. Eleanor is an odd character. She is awkward and struggles socially to fit in. She just thinks differently than most people. Her quirky ways are endearing. She means well, but often says the wrong thing at the wrong time. Eleanor is a survivor. As the story progresses, we learn so much about her past and the terrible things she went through as a child. Eleanor discovers the only way to survive our strange and wonderful world is to open your heart. This is one of my favorite books I’ve read so far this year. I highly recommend it. Click here for the book club list and more book inspired recipes. Gluten free panzanella salad Serves 4 Prep 15 mins Cook 10 mins Fresh tomatoes, mozzarella, basil and seasoned croutons make up this simple, yet delicious summer salad. 3-4 large fresh tomatoes 4 large burrata mozzarella balls Sprigs of fresh basil Approximately 2 cups croutons, see below 3 tbsp extra virgin olive oil 1 tbsp red wine vinegar fine sea salt and freshly ground black pepper **Croutons** 4 slices artisan bread 1 tbsp extra virgin olive oil fine sea salt and freshly ground black pepper 1/4 tsp garlic powder (optional) **croutons** Pre-heat the oven to 375 F. Slice and cut 4 slices of bread into large cubes. Lay the bread cubes on a large baking sheet. Drizzle 1 tbsp extra virgin olive oil all over the bread cubes. Season the bread cubes with a pinch of fine sea salt, pepper and garlic powder. Bake in the oven for 10-15 minute or until lightly golden brown and toasted. Remove from the oven and all the croutons to cool. **The salad** Slice the tomatoes into large quarter pieces. Add to a salad bowl with the cheese and croutons. Slice a small bundle of basil sprigs (chiffonade) and add it to the salad. In a small bowl, combine the extra virgin olive oil, red wine vinegar, pinch of salt and pepper. Whisk until emulsified. Drizzle some of the dressing over the salad and toss. Taste. Adjust the seasoning and dressing to taste. #panzanella

Bring the flavors of the Pacific Northwest into your own kitchen. Northwest Spoon is here to provide you with some delicious Northwest-inspired recipes to try at home. Whether you're a seasoned chef or just starting out on your culinary journey, these recipes are sure to satisfy your taste buds and impress your guests. From fresh seafood dishes to tantalizing desserts, the Pacific Northwest offers a wide range of flavors and ingredients to play with. One classic Northwest-inspired recipe to try is Cedar Plank Salmon . This dish highlights the region's love for fresh seafood and showcases the natural flavors of the fish. By cooking the salmon on a cedar plank, you'll infuse it with a smoky, woodsy aroma that pairs perfectly with the tender flesh of the fish. If you're in the mood for something decadent, why not try your hand at making a Dungeness Crab Mac and Cheese ? This indulgent dish combines the richness of creamy cheese sauce with the delicate sweetness of Dungeness crab meat. It's the perfect comfort food for a cozy night in. For those looking for a taste of the outdoors, a Wild Mushroom Risotto is a great option. The Pacific Northwest is home to a variety of wild mushroom species, and this dish allows you to showcase their earthy flavors in a creamy, comforting risotto. Creamy cheesecake with a huckleberry compote is the perfect Northwest-inspired dessert to finish any meal. To make it easier to find the perfect recipe for your cravings, Northwest Spoon offers a search function and recipe categories on the website. You can easily browse through a variety of dishes and find the perfect one to try at home. To save a recipe, you can bookmark the webpage or scroll down to the bottom of each post, copy and paste the recipe into a "note" on your phone. In the future, I hope to add a printable pdf which you can download for each recipe formatted in a nice recipe card. In the meantime use the other methods until I can update each post. So , what are you waiting for? Head to Northwest Spoon and start exploring the flavors of the Pacific Northwest from the comfort of your own kitchen. Happy cooking! Michelle

How to make yogurt in an electric pressure cooker without a yogurt button Milk is an amazing product. We can make so many delicious things that start with milk. Cheese, butter, ice cream and yogurt to name a few. I never knew homemade yogurt would be so absolutely delicious. Even better, I decided to make it with my electric pressure cooker. This recipe is inspired by the book The Milk Lady of Bangalore: An Unexpected Adventure . Homemade yogurt from an electric pressure cooker This post contains affiliate links. No yogurt button If you have an Instant Pot , this process is made easy for you with the push of your “yogurt” button. Follow your manufacturer’s instructions. However, if like me you find your electric pressure cooker does not have a yogurt button, you can still easily make your own yogurt by following a simple process. It takes time and a little patience. However, the end result is convenient and worth it. By the way, I love my electric pressure cooker. It is the Breville Fast-Slow Pro Multi-Function Pressure/Slow Cooker . How to make yogurt with an electric pressure cooker If you find you don’t have a yogurt button on your electric pressure cooker, the process for making yogurt will look something like this: Heat milk to 180 F to kill any bad bacteria. (Lots of stirring). Allow milk to cool to 110 F. (Lots of stirring). Stir in yogurt culture. (Choose your favorite plain yogurt). Cover and let it sit in the pressure cooker for 8 hours. Transfer yogurt the fridge for at least 4 hours. Mix in any desired sweeteners such as honey, vanilla or fruit compote. Enjoy! Fresh and creamy homemade yogurt I researched quite a few recipes. I found variations on the quantity of milk, type of milk (whole vs 2 %) or yogurt culture. However, the above process is usually the same. I provide additional tips regarding the process in the recipe card. The homemade yogurt I ended up with was very tasty and fresh. The consistency was not thick like Greek-style yogurt. It was more like a Yoplait brand. If you prefer thick yogurt, you will need to consider either altering the process to heat the milk longer (about 10 – 15 minutes to essentially evaporate some of the liquid), strain the yogurt after through cheese cloth or add some sort of thickener such as gelatin. I tried straining the yogurt through cheese cloth. However, I found this to be a messy job and would not bother with it again. Since this was my first-time making yogurt with an electric pressure cooker, I was relatively inexperienced with knowing exactly how much milk we’d need. Turns out a gallon of milk makes ALLOT of yogurt! In the recipe card below, I cut ingredients in half so you do not feel like you are literally “ swimming ” in yogurt by the end of this process. It will still yield plenty of yogurt for parfaits or smoothies for your family. The yogurt will last in your fridge up to about two and a half weeks. If you make yogurt-based smoothies EVERY single day or consume ALLOT of yogurt, then read the “notes” field of the recipe card. Silky and creamy homemade yogurt I used organic whole milk. You can use 1% or 2%. It will not be as creamy. I have not tried it with fat-free milk (not a fan), so I can’t comment on that. If anyone has made yogurt with fat-free milk, please let me know in the comments area what your success was. If at all possible, you will want to choose milk that is NOT ultra-high temperature pasteurized (UHT). UHT pasteurization tends to break down the proteins in milk necessary to make yogurt. Pretty much all milk in the United States is pasteurized, but not all milk is UHT pasteurized. It should say on the label. Be brave! It is a wonderful thing to see milk become yogurt right at home. You can do it! I was a little nervous my first time. But, it really is easy. And it is another great way to use your electric pressure cooker. Store yogurt in glass jars for freshness Come for the recipe, stay for the book discussion The Milk Lady of Bangalore: An Unexpected Adventure is a wonderfully heartfelt story about a unique friendship that develops between the author Shoba and her milk lady Sarala. This is a charming book full of unexpected surprises. Shoba shares witty and funny “only in India” stories involving cows. One of my favorites is a situation where she comes across a cow going up an elevator to a brand-new apartment to bless it . It is not only this situation itself that is unique, but her description of the interactions between neighbors and her soon to be friend, the milk lady that makes it so delightful. Shoba explains the cow’s historical and cultural significance in India so well. What I found most interesting about this book is the perspective of the author who presents her stories and information to us from a very inter-cultural perspective. You see, Shoba is from Bangalore, but has also spent a significant amount of time living and raising her family in New York city. She is able to relay her story, while uniquely Indian, in a way that North Americans can appreciate and understand. If you have ever lived or traveled extensively in 2nd or 3rd world countries, there are many stories in this book you will find funny. I have never been to India. However, I have lived in Southern Italy. There are many scenes she describes about daily bustling and buzzing life that sounded familiar. There are also many scenes of family-life and the importance of family, food, sharing and love that I found very familiar to this life abroad. You see, these things are universal to the human experience. But how they are expressed in other cultures is so incredibly vibrant, full of energy and zest for life that it makes our North American existence seem dull. If you don’t like the milk, change your cow This is the title of one of the chapters in the book. “ If you don’t like the milk, change your cow.” Let’s think about that for a minute. There is some depth to this sentence. There seemed to be an underlying message that struck a chord with me. It is not just about milk or the animals. It made me think about how if we do not like our current situation, we should make a change. Changing routines can be hard. Taking a leap of faith is really difficult. But without change, new exciting possibilities will never come to fruition. Change can also snowball. One good thing leads to another. Suddenly, everything can change for the better. Let me know your thoughts about this book. What did you think about how Shoba’s relationship with Sarala evolved? Do you think Shoba made the right choices along the way getting closer to Sarala and her extended family? Was there a cow incident in the book that stood out to you? Read Along Join me next time by reading The Kookaburra Creek Cafe by Sandie Docker. This story takes place in a small town in Australia. It is a heartwarming story about three women whose lives are greatly influenced and grounded by each other and an old cafe. The story is told by exploring events that happened in their past and present. There is emotional pain and secrets. But there is also hope. Leave me a comment below about your thoughts and experiences with making electric pressure cooker yogurt. Happy cooking! Michelle If you make any of my recipes, use #northwestspoon and share your photo. Electric pressure cooker yogurt Serves 6 Prep 5 mins Cook 720 mins Want to make homemade yogurt with an electric pressure cooker but don’t have a yogurt button? This recipe walks you through the process step by step. Yes you can! 1/2 gallon organic whole milk 1 tbsp starter yogurt, heaping tbsp with live active cultures 1/4 cup liquid honey or 2 tsp vanilla extract, optional **Kitchen items** Instant Pot (electric pressure cooker) 1 large beach towel (to wrap the pressure cooker) wooden spoon digital thermometer Add the half gallon of milk to the electric pressure cooker. Turn on the sear/saute function and set the timer to 30 minutes. The goal is to bring the milk to 180 F. Use a digital thermometer often to check the rising temperature. Stir the milk frequently with a wooden spoon so that it does not scorch and burn. Once the milk reaches 180 F, you can turn off the sear/saute function. If you prefer a thicker yogurt, try maintaining a temperature at 180 F for 10 – 15 minutes more. Then turn off the heat. Allow the milk to cool down to 110 F. Check the temperature often and continue stirring. This will take another 25 minutes approximately. Once the milk has reached 110 F, whisk in the starter yogurt. Close and lock the pressure cooker’s lid. Unplug the pressure cooker. Use the beach towel to wrap the pressure cooker up. This helps keep it warm. Allow the milk/yogurt to incubate for at least 8 hours. After 8 hours, chill the yogurt in the fridge for at least 4 hours. Careful when you open the lid that you do not drip condensation back into the yogurt. You can cover the pressure cooker’s insert with plastic wrap and place the whole thing in the fridge. After 4 hours, stir in your preferred sweetener (honey or vanilla extract). If the yogurt is lumpy, just mix it up by hand with a wooden spoon. Transfer the yogurt to sterilized glass jars or other containers. You can also add fruit compote to the bottom if desired. Store in the fridge up to two weeks. As the yogurt sits, more whey (liquid) will rise to the top. This can be discarded if desired or stirred back in. Notes: · If possible, avoid ultra-high temperature pasteurized (UHT) milk. It will be labelled UHT. UHT pasteurization tends to break down the proteins in milk necessary to make yogurt. · I used Chobani Plain Greek Yogurt for the starter yogurt with live cultures. Use your preferred yogurt. The end product takes on the smell and flavor of the starter yogurt. · This recipe will yield close to a half gallon of yogurt. Do not exceed the fill line of your electric pressure cooker. For a large batch follow these measurements below: Large batch: · 1 gallon milk · 2 heaping tbsps starter yogurt ·  1/2 cup liquid honey or 1 tbsp vanilla extract (optional sweeteners) Source: northwestspoon.com #electricpressurecookeryogurt #yogurt

Smoked salmon and spring leeks are a great spring flavor combination for mini quiche. In these mini quiche, I use shredded hash brown potatoes as the base instead of the traditional pastry which also makes them gluten free. Smoked salmon and leek mini quiche are tasty bites This post contains affiliate links. By using a standard 12 cup non-stick muffin pan these smoked salmon and leek mini quiche are the perfect grab-and-go breakfast. Make a big batch and line them up on a bed of seasoned arugula for a delicious self-serve brunch item. Leeks are from the allium family of vegetables. They are a mild tasting vegetable similar to a scallion. Other common allium vegetables include garlic, onions and shallots. A fair amount of dirt can get trapped inside a leek. Slit the leek part-way through all the way down the length of the mid-section. Then rinse it out under running water. This helps flush out any trapped dirt. For this recipe, dice up a mix of both the white and green section of the leek. Smoked salmon, leek and Emmenthaler cheese are a tasty flavor combo You can use any kind of lightly flavored smoked salmon for this quiche recipe. My favorite is a hardwood smoked Nova-style lox. Most Nova lox salmon comes in 3 oz packages. I used about half the package in this recipe. You can freeze the rest or pretty up your platter with the remaining pieces of salmon lox around them. Lemon and avocado oil dressed arugula is a perfect garnish. A delicious breakfast or brunch dish I learned how to make the custard for this quiche recipe when I took an advanced cooking class. This traditional custard is rich and delicious. The quiche can be served hot or at room temperature. Both are acceptable and taste equally good. While we often associate eggs with breakfast, smoked salmon and leek quiche also makes a great lunch or light dinner when served with a salad. It is pictured here with a simple arugula salad seasoned with a drizzle of avocado oil and a squeeze of lemon. The peppery flavor of the arugula pairs perfectly with the quiche and smoked salmon. There are so many wonderful flavor combinations and ways to make quiche. But this is definitely one of my favorites. Mini quiche are super convenient, but if you’d like to make this dish as one traditional large quiche you certainly can. Instead, use a large pie-plate and bake it in the oven longer. Use the same ingredients, same steps. Make sure to rest the quiche about 10 – 15 minutes after it comes out of the oven before serving it so it has time to firm up. I’d love to hear your thoughts on this recipe. Have you ever had smoked salmon in quiche before? Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Smoked salmon and leek mini quiche Serves 6 Prep time 8 mins Cook time 22 mins Use a 12-cup standard non-stick muffin tin and a 2-cup pourable glass measuring cup. Ingredients Baking spray, like PAM 2 cups frozen shredded hash brown potatoes 1 tbsp avocado oil or butter 1/2 cup chopped leek, equal green and white parts. 1 dash salt and freshly ground white pepper. 4 large eggs 1 cup whole milk 1 cup heavy cream 1/2 tsp sea salt or kosher salt 1/8 tsp freshly ground white pepper 1 dash cayenne pepper 1/2 3 oz package sliced Nova-style lox smoked salmon 1/2 cup grated Swiss Emmenthaler or Gruyere cheese. 1 tsp dill or dried thyme, optional Method Preheat the oven to 375 F. Liberally spray the muffin tin with non-stick baking spray (like PAM). Line each cup with shredded hash browns. Go up the sides somewhat of the cups. Set this aside while you cook the leeks and make the custard. This allows time for the frozen hash browns to thaw out.  Heat 1 tbsp of avocado oil (or butter) in a skillet. Sauté the chopped leeks until softened (just a few minutes). Season with a dash of salt and pepper. Transfer the cooked leeks to a plate lined with paper towel to absorb excess grease. Use a medium-sized mixing bowl to make the custard. Use a fork to combine the eggs, milk and cream. Don’t over mix. You don’t want to add in air. Season it with salt, pepper and cayenne. Transfer the liquid to a pourable glass measuring cup. This makes it easier to pour into the muffin tin cups. Break up the smoked salmon lox into small pieces. Evenly distribute the salmon in the muffin tin cups. Evenly distribute the cooked leeks in the cups. Evenly distribute the cheese in the cups. Pour the egg mixture evenly into each cup. Top each cup with a little fresh dill or dried thyme if desired. Bake in the oven for 20 to 22 minutes. It will puff and set. You can test to see if it is done by inserting a sharp knife in the center. It should come out wet, but clean. Rest the quiche about 10 minutes before serving so it firms up. Source: northwestspoon.com #leeks #quiche #salmon

Lusciously tart and creamy lemon curd is easier to make than you might think. This lemony curd can be used to make tarts such as these lemon curd and raspberry tartlets or as a filling for cupcakes and birthday cakes. There are so many ways to enjoy this fresh and easy lemon curd. Luscious lemon curd with raspberries This post contains affiliate links. See policy for disclosure. I confess, I’ll eat spoonfuls of lemon curd just on its own. I love lemon. It’s a favorite flavor of mine. Lemon curd is especially yummy with a simple dollop of whipped cream on top. It’s a simple and refreshing dessert. There is something about the combination of lemon and raspberry that is absolutely amazing as well. These bite-sized lemon curd and raspberry tartlets are a sweet-tart combination made in heaven. Lemon curd is versatile Mother’s Day is just around the corner as I write this. Easy lemon curd would make a special homemade dessert for mom. And there are so many ways to present it. It can be as simple as filling these pretty Ball 4-ounce jelly jars and topping it with fluffy whipping cream. Lemon curd and raspberry tarts Lemon curd is made from lemon juice, lemon zest, sugar, butter, salt and eggs. With just these simple ingredients, you can make the most luscious lemon curd with the right technique. All it takes is applying the right amount of heat and continuous whisking. Raspberry and lemon are a heavenly flavor combination Pre-made tart shells whether pastry or cookie base are difficult to find where I live. Blind-baking mini pastry shells is certainly an option, although I’d rather not spend all day in the kitchen making them. I found these Private Selection shortbread tartlet shells in my local QFC grocery store. The sweet and tender cookie base paired very well with the lemon curd and raspberries. Other options for tarts include: Keebler mini graham cracker ready crumb crusts or Clearbrook Farms shortbread mini tart shells Strawberry jam glaze I topped the lemon curd tarts with fresh raspberries glazed with strawberry jam. Simply warm up some strawberry jam in a saucepan and dip the raspberries in the glaze. Carefully, top each lemon tart with the glazed raspberry. These lemon curd raspberry tarts are the perfect little sweet-tart bite at a party or gathering of friends. Of course, you won’t be able to eat just one – fair warning. Party perfect lemon curd and raspberry tarts. Are you a fan of lemons? Need an impressive and special dessert? Easy lemon curd topped with a dollop of whipped cream or a beautiful lemon curd and raspberry tart may be your ticket to success. 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. Lemon curd Ingredients 1 cup sugar 1 tbsp finely grated lemon zest 2/3 cup lemon juice 8 large egg yolks 1/4 tsp fine sea salt 10 tbsp unsalted butter, cut into small pieces Method Use a heavy bottomed medium-sized sauce pan. Off heat, whisk together sugar, zest and egg yolks in the sauce pan. Next, whisk in the lemon juice and salt. Next turn on heat to medium-high. Add the butter and whisk constantly until it melts. When the mixture is thick enough to coat the back of a spoon and little bubbles form around the edges, remove from heat. Continue whisking. You do not want it to boil. While continuing to whisk pour the curd mixture through a fine mesh sieve into a glass bowl. This removes any bits of egg. Cover with plastic wrap pressing onto the surface of the curd. Place the curd in the fridge until it is cool. #Lemon #tart

Beef shepherd’s pie is a savory gluten-free casserole. Seasoned ground beef and vegetables are topped with mashed potatoes and baked in the oven. Warm and comforting, this flavorful dish is a family favorite. Beef shepherd’s pie is a classic home-cooking I originally made this casserole around St. Patrick’s day because I wanted something other than corned beef and cabbage. But I think this kind of comfort food is good anytime of year. The family gave it rave reviews and even asked for left-overs to be re-heated. For kids that generally don’t like any vegetables touching their potatoes, I considered this casserole a giant win! Fresh out of the oven beef shepherd’s pie Ground beef and vegetables make the hearty base The process for making this beef shepherd’s pie is quite easy. If you’re new to cooking it’s a great casserole to start with. You’ll easily feed a family of four with this or have left-overs to reheat. The first step is to saute vegetables and ground beef until it is browned and flavorful. Then transfer the mixture to a 2-quart casserole dish. In the picture above, you can see onions, celery, carrots and peas. The beef is seasoned with oregano, Worcestershire sauce, tomato paste and beef broth. Fluff up the mashed potatoes with a fork Next, make fluffy mashed potatoes and top the beef filling. Before baking the casserole, one of the tricks is to use a fork to fluff up the potatoes and make a decorative pattern all over the top. This makes it look really nice as it browns in the oven. Once it comes out of the oven, let it sit for about 10 minutes. This allows all the juices to settle before you dig in. A great family casserole Serve beef shepherd’s pie with your favorite bright green vegetable for a well-rounded meat and potatoes kind of meal. I chose a mix of steamed broccolini and green beans. A salad would work too. Beef shepherd’s pie with broccolini and green beans Many people say they have fond memories of mom’s shepherd’s pie. Is this recipe similar to one your mom used to make? If you make this recipe, let me know how you liked it in the comments below. Happy cooking Michelle If you make any of my recipes, use #northwestspoon and share your photo. Beef Shepherd’s Pie Serves 4 Prep 15 mins Cook 60 mins Beef shepherd’s pie is a savory gluten-free casserole. Seasoned ground beef and vegetables are topped with mashed potatoes and baked in the oven. **Mashed potatoes** 1 1/2 pounds russet or Yukon gold potatoes, peeled and cut in quarters 1/4 cup sour cream 1/2 cup milk 6 tbsp butter 2 tsp sea salt or kosher salt 1 pinch freshly ground white pepper **Beef filling** 2 tbsp extra virgin olive oil 3 tbsp butter 1/2 cup onion diced 3 carrots (small to medium-sized), peel and slice 2 ribs celery, chopped 2 cloves garlic, minced 1 pound lean ground beef 1/2 tsp dried oregano 2 tsp sea salt or kosher salt 1 pinch freshly ground pepper 3 tbsp tomato paste 2 tsp Worcestershire sauce 1/4 cup beef broth 1/4 to 1/2 cup frozen peas Pre-heat the oven to 375 F. **Mashed potatoes** Peel and quarter the potatoes. Place in a large pot and cover with cold water. Add a tsp of salt. Bring the water to boil. Turn the heat down to medium, cover and cook the potatoes until a fork gently glides into the potatoes (about 10-12 minutes.) Turn off the heat. Carefully, drain the hot water. Return the potatoes to the pot. Add the sour cream, milk, butter. Use a potato masher to mash up the potatoes until they are fluffy. Season with remaining salt and pepper. Adjust seasoning to taste. Cover to keep warm. **Beef filling** Use a large skillet. Heat the olive oil and 2 tablespoons butter over medium-high heat. Add the onion, carrots and celery and saute for several minutes until the vegetables being to go tender. Add the minced garlic. Push the vegetables to the side and add the ground beef. Use a wooden spoon to break up the beef. Add the oregano, salt and pepper. Once the beef has started to brown, push aside a small opening. Add the tomato paste to this area and cook for a minute or tow. Stir all vegetables and beef together. Add the Worcestershire sauce and beef broth. Simmer for several minutes until the beef is nicely browned. Finally, stir in the peas. Transfer the filling and evenly distribute to a 2-quart oval casserole dish. Top the beef filling with the mashed potatoes and spread them out. Use a fork to fluff up the potatoes creating a decorative pattern on top. Dot the potatoes with the remaining tablespoon of butter. Bake in the oven for 35-40 minutes. The potatoes should be lightly browned and the juices will bubble around the edges. Allow the shepherd’s pie to cool for 10 minutes prior to serving. Source: northwestspoon.com #beef