Spinach salad with pomegranate vinaigrette provides a burst of flavor with healthy greens and veggies. You’ll love this sweet-tart vinaigrette and mix of textures. Spinach salad with pomegranate vinaigrette Keep up your healthy-eating routine with this delightful spinach salad packed full of flavor and vitamins. It makes a great lunch or a well-rounded dinner by adding your choice of protein. I made a simple vinaigrette dressing with pomegranates for a delightful sweet-tart flavor. Accompanying the iron-rich spinach in this salad is mushrooms, red pepper, fresh tomatoes, shallots, cooked bacon, goat cheese and pomegranate arils . If you haven’t tried pomegranates you should. They are highly nutritious and high in antioxidants . The pomegranate arils add a punch of sweet-tart flavor and crunch to the salad. Because I like easy and nutritious , I used Pom Poms fresh pomegranate arils available in your grocers refrigerated section of the produce department. They’re available October through January while in season ~ so hurry and check it out. Making the pomegranate vinaigrette is easy and it can be stored in a jar in the fridge up to 4 days. Let any left-over vinaigrette come to room temperature and shake it up before using it again. To extract the juice from the pomegranate arils, I used a small bowl and simply pressed them with the back of a teaspoon. Voila! In seconds, I had enough juice for the vinaigrette. I hope you enjoy this delicious and nutritious spinach salad with homemade pomegranate vinaigrette. Enjoy! This post contains affiliate links. Useful kitchen tools for this recipe: Glass Mixing Bowl Set OXO Good Grips Balloon Whisk Salad Servers Spinach salad with pomegranate vinaigrette Keep up your healthy-eating routine with this delightful spinach salad with pomegranate vinaigrette. It’s packed full of flavor, vitamins and antioxidants. The salad 10 oz baby spinach leaves 5 oz baby bella mushrooms (sliced thin) 1 fresh red pepper (diced) 2 fresh tomatoes (sliced into wedges) 1 small shallot (sliced thin (to taste)) 1/2 cup cooked bacon (diced) goat cheese (crumbled (to taste)) 4 tbsp fresh pomegranate arils ((Pom Poms)) The vinaigrette 2 tbsp red wine vinegar 2 tbsp pomegranate juice 1/2 cup extra virgin olive oil 2 tsp sugar 1 tsp sea salt freshly ground black pepper ((to taste)) The vinaigrette To extract the juice from the pomegranate arils, use a small bowl and press them with the back of a teaspoon. Combine all the dressing ingredients in a bowl and whisk until well blended. Store any left-over salad dressing in a jar in the fridge up to 4 days. Allow the salad dressing to come to room temperature, and then re-emulsify. The salad Rinse, dry and prep all the vegetables and set aside. Cook the bacon and remove to a paper-towel lined plate to cool. Dice the bacon. Add the vegetables to an extra-large salad bowl. Toss the salad with a desired amount of vinaigrette. It should be well coated, but not too wet. Top the salad with the goat cheese, bacon and fresh pomegranate arils. Sliced green onions or red onion can be substituted for the shallot if desired. Slice the onion thin and used desired amount to taste. Source: northwestspoon.com #pomegranatejuice #pomegranate #vinaigrette #spinach #saladdressing

Minestrone is a great way to get your veggies! Eat the rainbow in one bowl of healthy soup. This colorful minestrone soup recipe features fresh in-season vegetables. It tastes great with a sprinkling of Parmesan cheese, but this garnish can be left off for a well-balanced plant-based meal. Healthy minestrone soup Minestrone is by far one of my favorite soups. It is a hearty Italian soup made with fresh in-season vegetables. There are no hard or fast rules about what goes into minestrone. Use what is fresh and in-season . Change it up and use what you prefer. This philosophy of eating and preparing food seasonally greatly impacted me when I lived in Italy. Not all vegetables were available at all times. Serve with pesto and Parmesan This post contains affiliate links. Minestrone is especially delicious with a spoonful of fresh pesto onto top of each bowlful. When paired with Parmigiano Reggiano cheese, it is a fresh flavor burst that will ignite your senses. To keep things simple, in this version of Minestrone, I use canned San Marzano whole tomatoes. You can certainly use fresh tomatoes, like pictured below if you prefer. Also pictured in this big bowl is the addition of escarole (Italian greens), chick peas and elbow pasta. Minestrone is a great way to get your veggies! Eat the rainbow in one bowl of healthy soup. Use up any left-over vegetables in this great soup. Helpful kitchen tools for this recipe: Le Creuset Round French (Dutch) Oven J.A. Henckels International Forged Premio 18-Piece Block Set Minestrone Soup Minestrone is a hearty Italian soup made with fresh in-season vegetables. There are no hard or fast rules about what goes into “the big soup.” Use what’s fresh, in-season and what you prefer. For a fresh flavor burst, top each bowlful with a spoonful of fresh pesto. 2 – 2 1/2 tbsp olive oil 1/2 medium onion (about 1 cup) (diced) 1 stalk leek (about 1 cup) 1 pinch salt and freshly ground black pepper 2 1/2 medium-sized carrots 2 1/2 ribs celery (about 1 cup) 3 cups cabbage 1 1/2 small zucchinis (about 1 1/2 cups) 1 can San Marzano whole tomatoes (28 oz can) 1 can vegetable broth (14.5 oz can) 2 tbsp fresh oregano 1 – 1 1/2 tsp salt 8 – 8 1/2 cups hot water 1 can cannellini beans (15 oz can) fresh pesto or grated Parmesan cheese (for garnish) Chop all the vegetables into bite-sized pieces. Drain and rinse the cannellini beans. Heath the olive oil on medium-high in a large Dutch oven. Saute the onion and leek until they begin to soften. Season with a pinch of salt and freshly ground black pepper. Add the carrots, celery and cabbage and continue to saute for several minutes. Finally, add the zucchini and tomatoes. Break up the tomatoes with a spoon. Add the vegetable broth, oregano, salt and water. Cover and bring to a boil. Add the cannellini beans. Reduce the heat and simmer covered on low for 1 – 1 1/2 hrs or until the vegetables are fork tender. Adjust the seasoning to taste. Serve with a garnish of fresh pesto or grated Parmesan cheese. Optional: Add 1 – 3/4 cup small pasta or rice about 8 – 10 minutes prior to end of cooking time. Like this recipe? Sign up for our email newsletter for more great recipes delivered right to your inbox. Source: northwestspoon.com #tomato #soup #vegetablesoup #Minestrone #zucchini

Roasted red pepper and carrot soup is delicately sweet and a little savory. This delicious and beautiful bowl of soup can also be easily adapted to meet plant-based dietary needs. Roasted red pepper and carrot soup I’ve been on a homemade soup kick lately. I like the idea of incorporating fresh healthy vegetables into soup. It’s a great way to get vitamins and makes a comforting easy meal on cool wet days. This roasted red pepper and carrot soup is super easy to prepare and is naturally slightly sweet from the red peppers and carrots. It’s also fragrant as it is seasoned with roasted garlic, onions, ginger and rosemary . My husband and I enjoy having soups like this either with a simple garden salad or a sandwich. Roasted red pepper and carrot soup is simple, healthy and easy ~ a delicious meal every busy mom needs. The other great thing about making your own soup is you can control the salt content and the spices. Ready made soups are often loaded with sodium, preservatives and thickeners containing gluten that can cause upset tummies and bloating. This recipe for roasted red pepper and carrot soup is gluten-free and can be made vegan or vegetarian by eliminating the heavy cream. I love adding just a little heavy cream in soups because it adds a layer of richness and also helps thicken the soup. It’s a French cooking technique I learned in cooking school. Red bell peppers and carrots Red bell peppers are not spicy. Their flavor is best described as more sweet and almost fruity. Bell peppers are members of the nightshade family of vegetables which also includes potatoes, tomatoes, and eggplant. They are quite high in vitamin C, vitamin E and carotenoids. This post contains affiliate links. I roast all the vegetables for this soup on large sheet pans like this KitchenAid Classic Nonstick Jelly Roll Pan in the oven. Then, they are pureed in the food processor to a smooth consistency. I finish it off on the stove top and adjust the seasoning to our tastes. You can have healthy delicious roasted red pepper and carrot soup in about one hour. It tastes even better the next day, after all the flavors have melded together. For the most flavor and health benefit, I use organic carrots for this recipe. And yes, carrots are extremely healthy for you. They contain many antioxidants, vitamins and minerals. This post contains affiliate links. Useful kitchen tools for this recipe: KitchenAid Nonstick Jelly Roll Pan Breville Sous Chef Food Processor Calphalon Tri-Ply Stainless Steel 13-Piece Cookware Set All-Clad Stainless Steel Tri-Ply 6-Quart Sauce Pan Roasted red pepper and carrot soup This fragrant and easy roasted red pepper and carrot soup is naturally sweet and seasoned with roasted garlic, onions, ginger and rosemary. 1 lb red bell peppers 1 lb organic carrots 5 cloves garlic 1/2 large onion 1 two inch piece fresh ginger (peeled and minced) 3-4 tbsp extra virgin olive oil 1 pinch sea salt and fresh ground white pepper 1/2 cup hot water 2 cans vegetable broth (14.5 oz cans or 4 cups broth) 1/2 cup heavy cream 1 tsp fresh rosemary (stripped and minced) 1 dash cayenne Preheat the oven to 400 F. Cut the red peppers into long slices. Peel the carrots and cut them in half and then into long strips. Remove the skins from the garlic cloves and smash them with the blunt edge of your chef’s knife. Leave the cloves whole. Slice the onion into long strips. Add all the vegetables, garlic, and ginger onto the baking sheets, then toss the vegetables in the olive oil. Season the vegetables with a generous pinch of sea salt and freshly ground white pepper. Roast the vegetables in the oven for 50 – 60 minutes or until they are tender and caramelized. After the first 25 minutes, reduce the oven temperature to 375 F and turn the vegetables. Remove the vegetables from the oven and allow them to cool slightly. Carefully add the vegetables into the food processor. Add the hot water and one can of broth (about 2 cups). Pulse the food processor until everything is well blended and a smooth consistency. Transfer the soup to a pot (6 quart) on the stove-top. On medium-high heat, add the remaining can of chicken broth, heavy cream, dash of cayenne and minced rosemary. Heat the soup through and stir. Adjust the salt and pepper to taste and serve. Depending on the size of your baking pans you may need to spread the vegetables out over two baking sheets. You do not want the vegetables to be crowded. This encourages the vegetables to caramelize instead of steam. I use freshly ground white pepper in this recipe for aesthetics. You can use freshly ground black pepper instead if you prefer. The flavor is the same. I just don’t like the black flecks. To make this soup plant-based, simply leave out the heavy cream. It will still be just as delicious. Source: northwestspoon.com #carrots #redpepper #vegetablesoup

There is something so delicious about a great bowl of rich and hearty Irish beef stew made with Guinness. In this recipe, I use beef chuck roast, which when roasted low and slow becomes very tender. Traditional Irish stew is made from lamb. I can only imagine the lovely green Irish countryside dotted with farms and sheep. Delicious and tender Irish beef stew My family prefers beef over lamb, so this is why I decided to use beef. This Irish beef stew is a great hearty meal anytime, but it’s fun to pretend to be just a little bit Irish as St. Patrick’s Day approaches. Guinness beer is an Irish dry stout. It adds incredible richness and flavor to the dish. I’ve also made this stew with other kinds of beer and it’s fantastic. It doesn’t have to be a dark stout. This post contains affiliate links. Irish beef stew seasoned with thyme, garlic and bay leaf In making this stew, I bought a large beef chuck roast. I then cut 1 3/4 lbs of it into 1 1/2 inch cubes. I used a kitchen scale, similar to this Etekcity Digital Kitchen Scale to do this. I froze the rest of the roast for another day. You can also simply ask the butcher to cut you a small roast of what you need. They’re always happy to talk to customers and will want to know what you’re doing with it. You can learn a lot from your butcher. So, don’t be shy. When I lived in Italy, I used to have to do this in a mix of English and broken Italian. Always good fun. I’m sure I was wildly entertaining to them. To make a great stew or pot roast, use a heavy gauge Dutch oven. This will give you nice even cooking and help avoid burning. They also clean up very easily. I highly recommend Le Creuset . I consider it one of my best investments in cookware, and make whole chickens, stews, soups and pot roasts in it. Guinness adds depth of flavor to the stew Useful kitchen tools for this recipe: Calphalon Tri-Ply Stainless Steel 13-Piece Cookware Set Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red) Etekcity Digital Kitchen Scale If you make any of my recipes, use #northwestspoon and share your photo. Irish beef stew There is something so delicious about a great bowl of rich and hearty beef stew. In this recipe, I use beef chuck roast, which when roasted low and slow becomes very tender. 1 3/4 lbs beef chuck roast (cut into 1 1/2 inch cubes) 1 lb potatoes (peeled and cut into bite sized pieces) 1 cup parsnip (cut into bite sized pieces) 1 1/2 cups carrot (cut into bite sized pieces) 1/2 large onion (diced) 4 medium garlic cloves (minced) 2 tbsp flour 6 tbsp vegetable oil 1/2 cup dry red wine 1 bottle Guinness (11 fl oz) 2 cans beef broth (14.5 oz cans) 2 tsp Worcestershire sauce 2 tsp sugar 1 tbsp tomato paste 3 tbsp fresh thyme (or 1 tbsp dried thyme) 1 bay leaf sea salt and freshly ground pepper (to taste) 3/4 cup frozen peas Preheat the oven to 350 F. Peel and chop the vegetables into bite-sized pieces. Pat the beef dry and cut into 1 ½ inch cubes. In a large bowl, dust the meat with flour and season with a pinch of salt and freshly ground black pepper. Shake off any excess flour. Heat 3 tbsp of oil on medium-high in a large Dutch oven. Brown the meat on all sides and transfer to a plate. (Do not overcrowd the pan and work in batches as necessary.) At the same time, in a separate pan, heat the remaining 3 tbsp of oil and sauté the onion until it begins to soften. Season the onions with a pinch of salt and pepper. Add the carrots, parsnips and garlic to the onions and sauté for another few minutes. Add the Guinness and wine to the Dutch oven and simmer scraping up any browned bits on the bottom of the pot. Add the beef broth, Worcestershire sauce, sugar, tomato paste, bay leaf and thyme to the liquid. Transfer the meat, potatoes and rest of the vegetables into the Dutch oven and season with a pinch of salt and pepper. Cover and cook in the oven for 2 hours or until the meat is tender. Stir in the peas at the end of the cooking time and cover. The residual heat will be enough to cook the peas through just prior to serving. I recommend using beef chuck roast instead of pre-cut stew meat from the butcher. Chuck roast tends to be more marbleized and will result in a more tender, flavorful stew. Ask the butcher to cut you a small chuck roast or buy a larger one and cut it in half. Freeze the other half for another time. If you liked this recipe, please let me know. Leave a comment. Source: northwestspoon.com #Irishbeefstew #soup

This healthy salad bursts with flavor. It features delicious ingredients Washington is well known for including: lettuce, kale, dried cherries, almond slices, red onion and Gorgonzola cheese. It’s all married together with a zesty sesame ginger vinaigrette made with balsamic vinegar. Cascade salad with sesame ginger vinaigrette Combine the salad with some grilled chicken or shrimp and it makes a full meal. This recipe is enough salad for four side dishes or two large salads. Washington state is home to the beautiful Cascade mountain range. We’re fortunate that within about an hour and a half drive, we can be in a mountain playground offering skiing, hiking, camping and biking activities (just to name a few). Washington is also well known for it’s cherries and pears. Dried cherries are great in salads. They are slightly sweet-tart. I’d describe them as a little sweeter in flavor than Craisins, but similar. I used a Bosch pear, but Anjou would be great too. Healthy ingredients in cascade salad I recently had a similar salad at a local ski resort. I loved the balsamic dressing I had on my mixed green salad that day. It had a hint of sesame flavor and gave the salad a slight Asian flair. I decided to come home and try to make something similar to it. This was the result and hence the name cascade salad . Have you tried Gorgonzola cheese before? It’s a veined Italian blue cheese from the area near Milan. It’s made from cow’s milk and has a strong “bite” to it, but also a buttery, slightly salty flavor. It’s a great addition to any cheese plate. It tastes great with this salad. If you are pursuing a more plant-based lifestyle, simply leave the cheese off. Dried cherries, pears, almond slices and gorgonzola cheese top this mixed green and kale salad You can store the sesame ginger vinaigrette in a jar and keep it in the fridge up to four – five days. Bring the dressing to room temperature before using and shake it up. I hope you enjoy this salad. Let me know if you try it in the comments below. Happy cooking! This post contains affiliate links. Useful kitchen tools for this recipe: OXO Good Grips Green Salad Spinner Totally Bamboo Salad Hands Bormioli Rocco Viva Salad Bowl OXO Good Grips 11-Inch Balloon Whisk Products: Sunrise Fresh Dried Fruit Company No Sugar Added Dried Dark Sweet Cherries, 16 oz. Bag SUNBEST Sliced Almonds, Sliced Raw Almonds, Unsalted 1 Lb in Resealable Bag, Kosher Certified Gorgonzola Dolce – 1 Pound Tamari Soy Sauce, Wheat Free, Organic, 10 oz Cascade salad with sesame ginger vinaigrette A zesty sesame ginger vinaigrette made with balsamic vinegar goes great with this mixed greens and kale salad topped with dried cherries, almond slices, red onion and Gorgonzola cheese. The salad 5 oz baby spring mix lettuce 3 oz kale 1 pear (peel and cut into bite sized pieces) 4 tbsp red onion (diced) 1 medium-large carrot (shredded) 1/2 cup almond slices 1/2 cup dried cherries 1/2 cup Gorgonzola cheese (crumbles) The vinaigrette 1/4 cup balsamic vinegar 1/2 cup extra virgin olive oil 1 tsp toasted sesame oil 2 tbsp Tamari or soy sauce 1 clove garlic (minced) 2 tbsp honey 2 tbsp juice from a navel orange 1 1/2 tsp fresh ginger (peeled and minced) 1 tsp dried thyme (3 tsp if fresh thyme) 1/4 tsp freshly ground black pepper The salad Rinse, dry and prep all the ingredients except the cheese, and set aside in a large salad bowl. Prepare the vinaigrette as below. Toss the salad in desired amount of dressing. It should be well coated but not too wet. Top the salad with the cheese and serve. The vinagrette Combine all the dressing ingredients in a bowl and whisk until well blended. Store any left-over salad dressing in a jar in the fridge up to 4-5 days. Allow the salad dressing to come to room temperature, and then re-emulsify. Tamari is gluten-free soy sauce. I recommend using a ripe bosch or anjou pear. Serve with grilled chicken or shrimp for a hearty meal. Source: northwestspoon.com #cherries #vinaigrette #Almonds #gorgonzola #sesame

White cloud frosting gets it’s name from its white, billowy, cloud-like texture. Who wouldn’t love biting into a piece of heaven? This is one of my favorite cake frostings. Billowy white cloud frosting White cloud frosting is versatile and scrumptious on vanilla cake, chocolate cake and more. If you’re looking for something a little different than the usual buttercream frosting, this white cloud frosting is it! This recipe was passed on to me from my mom. Thanks mom! I grew up eating it on chocolaty devil’s food cake. It’s great for cup cakes and I love how easy it is to pipe swirly designs onto cakes with it. White cloud frosting is essentially an Italian meringue recipe which drizzles a hot sugar syrup into whipped egg whites. If you’re interested in knowing more about the differences between French, Swiss and Italian meringues, this article from Cooks Illustrated is helpful. I use this white cloud frosting for many occasion cakes and cupcakes. It’s delicately sweet, which means it’s not over powering like many commercial butter cream frostings. If find it’s easiest to pipe it onto a cake or cupcake using a pastry bag and cake large star cake decorator’s tip. This frosting is light and versatile and would easily work with any style and size decorator’s tip. Let your imagination go wild. Here’s a tip! Use a glass to steady a pastry bag as you fill it. Place the pastry bag into a tall glass and have a little helper (in this case my son) hold the glass while you scoop the frosting into the bag. It helps keep everything upright. Don’t forget to place the cake decorating tip into the bag first before scooping in the frosting. This post contains affiliate links. Recommended products Wilton 20-Piece Buttercream Basics Decorating Set KitchenAid Artisan Stand Mixer White Cloud Frosting Serves 6 Prep 5 mins Cook 15 mins Intermediate to Advanced Billowy white cloud frosting is slightly sweet and meringue-like. It’s perfect for vanilla cake, chocolate cake and more! Will make enough frosting for a 9 inch cake. 2 egg whites 1/4 tsp salt 1/4 cup sugar 3/4 cup light corn syrup 1 1/2 tsp vanilla In a mixing bowl, beat the egg whites and salt until foamy. Gradually add the sugar, continuously beating until soft peaks form. In a small saucepan, heat the corn syrup just to boiling point. Remove from the heat. Carefully pour a think stream of the hot syrup over the egg whites while continuing to beat until the frosting is still. Incorporate the vanilla. To decorate your cake, choose a cake decorating tip and spoon the frosting into a pastry bag. Pipe desired amount of frosting onto your cake. Source: northwestspoon.com #frosting

This spring salad with tuna and lemon vinaigrette makes a great lunch or light dinner. It is an easy and healthy meal high in protein, low in fat, and packed full of flavor. Tuna is one of my go to proteins when we need a fast and tasty meal. Spring salad with tuna and lemon vinaigrette I always choose a solid white albacore tuna packed in water for the most flavor and texture for my salads. Do you like lemons? Then you’ll love this zesty lemon vinaigrette I recommend. The lemon vinaigrette for this salad is super easy and it’s fresh lemony flavors pair perfectly with the fresh spring vegetables and tuna. Ingredients for a fresh salad This fresh spring salad is far from boring. It features a spring lettuce mix, radishes (for crunch and bite), cherry tomatoes, snap peas, English cucumber, chick peas (also known as garbanzo beans), chives and canned albacore tuna. I love lemons! Lemon gives a fresh and invigorating flavor to fresh vegetables. The vinaigrette recipe makes enough dressing for two people. You can double the recipe and store any unused dressing in a jar in the fridge for 3-4 days. Allow the dressing to come to room temperature and whisk it to re-emulsify before using. Use fresh lemons in this vinaigrette This post contains affiliate links. In this lemon vinaigrette, I use a mix of high quality extra virgin olive oil and Central Market Lemon Infused Extra Virgin Olive Oil . You can purchase lemon infused extra virgin olive oil at most major grocery stores. Brands do vary a little in potency. So, feel free to substitute a tablespoon more of the infused oil for regular oil if you find your infused oil to be quite mild. Lemon infused oils are also great drizzled on fish, seafood and chicken dishes. You’ll love this healthy, lean salad If you don’t have lemon infused olive oil, you can also introduce a teaspoon of lemon zest in the vinaigrette to boost the lemon flavor further. Experiment until you find the right combination of zing and lemon flavor you like. I used chives as the fresh herb in this salad. Chives are one of the first herbs to spring up in the garden in the spring. They add a slight onion and garlic flavor and are delicious in this combination. Spring salad with tuna and lemon vinaigrette Fresh spring vegetables, tuna and a zingy lemon vinaigrette are featured in this tasty, high protein, low-fat salad. 2.5 oz spring lettuce mix (mixed lettuce greens, your choice) 1 handful radishes (sliced, (amount to taste) 3-4 oz cherry tomatoes (amount to taste) 1 handful snap peas (amount to taste) 1/2 cup chick peas (garbanzo beans) (rinsed) 1/2 of a long English cucumber (sliced, (amount to taste) 1 can solid white albacore tuna packed in water 1 tbsp fresh chives (chopped) pinch salt and freshly ground black pepper 1 lemon wedge (for garnish) lemon vinaigrette below (to taste on salad) Lemon vinaigrette 2 tbsp high quality extra virgin olive oil 1 tbsp lemon infused extra virgin olive oil 1 tbsp lemon juice 1 tbsp white wine vinegar 1/2 tsp dried thyme pinch salt and freshly ground pepper 1/2 tsp grated lemon zest (optional) Wash and prepare the vegetables for the salad and set aside in a large salad bowl. Season the tuna with a pinch of salt and freshly ground black pepper and set aside. Prepare the lemon vinaigrette. Drizzle desired amount of lemon vinaigrette over the salad and gently toss. Plate the two salads and add half of the tuna on top of each salad. Add a little more salt and pepper and a squeeze of fresh lemon all over each salad just before serving. Lemon vinaigrette Combine all the vinaigrette ingredients in a small bowl and whisk until well blended. This makes a small amount of vinaigrette, enough for two people. If you double the recipe to make more vinaigrette, store any left over dressing in a jar in the fridge for 3-4 days. Bring the dressing to room temperature and whisk again prior to use. Source: northwestspoon.com #snappeas #Salads #springsalad #chives #lemonvinaigrette #tuna

You’ll love these lemon garlic shrimp kabobs seasoned simply with extra virgin olive oil, lemon juice, zest, garlic and oregano. These classic Mediterranean flavors taste amazing with the shrimp and a mix of fresh vegetables cooked on the grill. It’s a quick and healthy meal any day of the week. Lemon garlic shrimp kabobs served with grilled asparagus Are you ready for warmer weather and a great season of grilling? I sure am! Start the season out right with this simple and healthy lemon-garlic shrimp kabobs recipe. I serve these lemon- garlic shrimp kabobs with grilled vegetables, rice or a fresh salad. The veggies pictured here include yellow squash (zucchini), red bell pepper, onions and mushrooms. Chop the vegetables up to approximately the same size portions to help with even cooking. Garlic-shrimp kabobs don’t take long to make, but the shrimp will benefit from a little marinating ~ at least one hour. If you use wooden skewers, soak them in water for several minutes prior to use. I usually let them soak as the shrimp is marinating in the fridge. Then thread the vegetables and shrimp onto the skewers alternating. As for the asparagus served on the side here, simply season the asparagus in a tablespoon of extra virgin olive oil and a dash of sea salt and pepper. Fresh off the grill and ready to eat I use red bell peppers, yellow zucchini and onion in these kabobs. These vegetables are colorful and taste great with the classic flavors of lemon, garlic and oregano. These lemon-garlic shrimp kabobs take just minutes to cook on the hot grill. It’s a great meal if you are watching your calories and carbs or are cooking for a family. Lemon-garlic shrimp kabobs Simple and healthy lemon-garlic shrimp kabobs make a quick and tasty meal any day of the week. 1 1/2 lbs gulf shrimp (peeled and deveined) 1 onion 2 red bell peppers 2 medium yellow zucchinis 5 tbsps extra virgin olive oil (divided) juice of half a lemon zest of half a lemon 3-4 garlic cloves (minced) 1 tbsp dried oregano 1 pinch sea salt 1 pinch freshly ground black pepper 1 1/2 cups cherry tomatoes (optional) wooden skewers Cut the onion, red bell pepper and zucchini into bite-sized pieces or wedges and set aside. In a large bowl, combine the shrimp, 3 tbsp extra virgin olive oil, lemon juice and zest, garlic, oregano and a generous pinch of sea salt and pepper. Toss and marinate in the fridge for at least one hour. In another bowl, toss the vegetables with remaining 2 tbsp of extra virgin olive oil and season with a little salt and pepper. Thread the vegetables and shrimp onto the skewers. Grill the kabobs on medium-high heat for just a few minutes or until the shrimp turn pink. Turn once. The vegetables will be cooked but still slightly firm. If using wooden skewers, soak them in water for several minutes prior to use. Source: northwestspoon.com #garlic #kabobs #shrimp

These ground beef tacos are fresh and flavorful. Making your own seasoning is super easy. There is no MSG and you can spice it up as much as you like. Ground beef tacos are versatile too. The seasoned ground beef is delicious on nachos or beef burritos. Easy homemade ground beef tacos Ground beef tacos are an easy family favorite. You can’t go wrong on taco Tuesday with these yummy ground beef tacos. These tacos are full of fresh natural flavors and are mildly spicy. They are also low-sodium and preservative free ~ unlike many taco seasoning spice packets. In addition to having more fresh flavor, I prefer to make my own taco seasoning because I have picky eaters. This recipe allows me to make one batch of taco meat, then I split the batch. Amazing fresh flavor in these ground beef tacos Half the batch is mild, the other I bump up the heat with additional peppers or cayenne and add cilantro. My husband and I prefer our tacos spicy and enjoy the flavor of cilantro, which our kids do not. Everyone is happy and I made one meal for everyone to eat. Win, win! Serve the ground beef tacos with your choice of toppings and tortillas ~ soft, corn, gluten-free. It’s all good. Our favorite accompaniments include grated white cheddar, crisp lettuce, salsa or fresh pico de gallo and guacamole. And don’t forget the lime! A fresh squeeze of lime makes all the difference in flavor. I hope you enjoy this classic beef taco filling. Leave me a comment below. Happy cooking, Michelle Ground beef tacos sizzling Ground Beef Tacos Serves 6 Prep 10 mins Cook 20 mins Always a family favorite you can’t go wrong with these fresh ground beef tacos. 2 tbsp olive oil 1 small onion, diced 2 tsp cumin (full tsps) 1 tbsp dried oregano 2 tsp chili powder 2 cloves garlic, crushed 1 fresh green chili, finely diced 1 lb lean ground beef 1 tsp fine sea salt 1 dash fresh ground pepper, to taste 1 dash cayenne pepper, optional to taste 1 lime ~ juice half a lime and cut wedges for garnish with other half 1 handful fresh cilantro, torn or rough chopped tortillas for serving **Toppings** grated white cheddar cheese or Monterey Jack cheese crisp lettuce, finely sliced guacamole salsa or pico de gallo Heat the olive oil in a skillet over medium-high heat. Add the onion and cook for several minutes or until it begins to soften. Add the cumin, oregano, chili powder, garlic and chile. Saute for 2 minutes stirring to allow the spices to bloom. Next add the beef and stir to combine with the seasonings and break up the meat. Season the beef with sea salt and a pinch of freshly ground black pepper. Continue cooking the beef until it is browned (about 8 – 10 minutes). Taste and adjust the salt and pepper and add a dash of cayenne pepper (optional) accordingly. Turn off the heat and stir in juice of half a lime and cilantro. Notes: · Use a green chile of your choice. I usually choose a smaller green chile like a serrano. However, you can improvise and use jalapeno or hatch chiles to your taste. #beef #tacos

Homemade tartar sauce is so easy to make and it tastes so delicious. It’s a tangy and creamy condiment for any fish fry, grilled fish or even dipping your french fries into. How to make tartar sauce You’ll love this homemade tartar sauce with my fresh salmon cake burgers. To make homemade tartar sauce, you’ll need a food processor. It’s as easy as 1, 2, 3. In my version of tartar sauce, I like to use fresh crispy dill pickles, shallots and Italian parsley or dill. I like shallots because they have the bite of an onion, but are a little more sweet than a typical onion. Adjust the final seasoning and level of tartness you like by adding a touch more lemon juice or pickle juice at the end. Ingredients for fresh tartar sauce How long does tartar sauce last? Store your homemade tartar sauce in a jar in the fridge for just a few days. It’s always best fresh and disappears fast. Left over tartar sauce is great with french fries or in sandwiches. You’ll love it. This post contains affiliate links. Useful kitchen tools for this recipe: Breville Sous Chef Food Processor Homemade tartar sauce Make this delicious condiment perfect for fried or grilled fish at home. Homemade tartar sauce is easy to make and really delicious. 1 large egg 1 tsp dijon mustard 1 tbsp lemon juice 1/2 tsp salt 1 pinch white pepper 1 pinch cayenne pepper (optional) 1 cup light vegetable oil 1-2 tbsp shallots (minced) 2 tbsp dill pickle (minced) 1 tbsp Italian parsley or dill (minced) Add the egg, Dijon mustard, lemon juice, salt, pepper and cayenne (optional) to the food processor and blend for just a minute to incorporate the ingredients. Continue to blend and begin adding the oil in a slow, thin, steady stream until it is completely used up. You’ve just made homemade mayonnaise. Transfer the mayonnaise to a bowl. Add the shallots, pickles and parsley or dill and stir. Taste and adjust the seasoning to your preferences. You can add a touch more lemon juice or pickle juice to add additional tang. Source: northwestspoon.com #condiments #seafoodcondiment #tartar

Butternut squash is a slightly sweet and nutty winter squash that lends itself well to many dishes including creamy risotto. Butternut squash and mushroom risotto This butternut squash dish is creamy, earthy and flavorful. Serve it by itself or as a side complement to chicken or pork. Risottos (and pasta) are often served as a first dish ( primo ) followed by a main course ( secondo ) in Italy. Like pasta, risotto is quite versatile. Once you know the basic cooking technique, you can easily adapt recipes to include various combinations of fresh seasonal vegetables. Risotto gets its creamy texture from the starches that are released from the rice during the cooking process. In Italy carnaroli rice is commonly used for risotto. Arborio rice is somewhat easier to find here and is equally as good. Both are short-grain rice high in starch. Creamy, earthy and flavorful Prior to making the risotto, we must make a butternut squash purée. While making the purée is fairly easy, it takes a little time in the oven to cook. So, I usually make this ahead of time and freeze portions in air-tight containers for later use. Squash purée can be used to make soup or seasoned to taste and enjoyed as is. Cremini mushrooms or a gourmet blend are delicious This risotto is one of my favorites. I especially like using a gourmet blend of mushrooms that includes shiitake and cremini. Porcini and baby bella mushrooms are also wonderfully savory and earthy. The mushrooms pair wonderfully with the natural sweetness of butternut squash. I typically use chicken broth as the cooking liquid for my risottos. However, if you are vegan or vegetarian you can substitute this with your preferred vegetable broth. One of the keys to achieving a creamy texture is to ladle hot broth into the risotto (one at a time) and stir. Before adding more broth, it is important to allow each addition to absorb into the risotto before adding any more. This post contains affiliate links. Useful kitchen tools for this recipe: All-Clad Stainless Steel Tri-Ply 12-Inch Pan OXO Good Grips Large Wooden Spoon Butternut squash and mushroom risotto This winter vegetable dish is creamy, earthy and flavorful. Serve it by itself or as a side complement to chicken or pork. 6 tbsp extra virgin olive oil 1 tbsp butter 1-2 cloves garlic (smashed) 1/2 medium onion (diced) 1 pinch salt and freshly ground white pepper 1/2 cup dry white wine 1 1/3 cup Arborio or Carnaroli rice 1 quart (4 cups) warm chicken (or vegetable) broth 1/2 – 3/4 lb fresh mushrooms (sliced) 3-4 sprigs fresh thyme (stripped) 1 cup butternut squash puree (from 1 squash) 1/8 tsp nutmeg 1/4-1/2 cup Parmesan cheese (finely grated) Butternut squash puree Preheat the oven to 400 F. To make butternut squash puree, cut a butternut squash in half. Remove the seeds and strings. Place the squash on a jelly roll pan. Season all sides of the squash with approximately 2 tbsp olive oil and a generous pinch of salt and freshly ground white pepper. Bake in the oven for approximately 1 – 1 1/4 hour or until the flesh of the squash is soft and fork tender. Half-way through the baking time, turn the heat down to 375 F. This helps avoid scorching. Use a spoon to scoop out the cooked squash. Discard the skins. Using a food processor blend the cooked squash briefly until it is smooth. Add a small amount of water (1/4 cup at most) if necessary to assist in blending. Measure out 1 cup of squash puree for this risotto recipe. The remaining squash puree can be used to make soup or seasoned to taste and enjoyed as is. Squash puree can also be frozen in an air-tight container for later use. The risotto In a large skillet, heat the butter and the olive oil over medium (to medium-low) heat. Add the garlic and onions and season with a pinch of salt and pepper. Remove the garlic once it has toasted and softened. (The goal is to infuse the oil with garlic flavor. If it turns brown, it has cooked too far and will turn the dish bitter.) Once the onions are golden, add the rice stirring to coat it with the onions, oil and butter. After a couple minutes the rice will become translucent as it begins to absorb the flavors. Add the white wine and cook for about five minutes or until it is absorbed. Add a ladle of broth to the risotto (one at a time) and stir. (Allow each addition of broth to absorb into the risotto before adding more. As you do this, the rice releases its natural starches making the dish creamy.) 3/4 of the way through cooking the dish add the mushrooms and thyme. Thin the butternut squash puree with a ladle of broth and add it and the nutmeg to the risotto. Continue stirring. Once the liquid has been fully absorbed by the rice and it is cooked (al dente), turn off the heat and add the Parmesan cheese. Serve immediately. A mix of mushrooms is delicious, such as a gourmet or shiitake/cremini blend. If you use dried mushrooms (like porcini), they must be hydrated prior to using. Source: northwestspoon.com #butternut #mushrooms #risotto

Moist and flavorful fresh salmon cake burgers are a delicious treat. Mmmmn, they are all kinds of amazing and are super easy to prepare the patties ahead of time. I use fresh salmon in these burgers rather than canned salmon, which is perhaps a little different than the average salmon patty recipe out there. We’re fortunate to have access to lots of delicious fresh seafood here in the Pacific Northwest. Use what’s in season and fresh for the best results.  Using a fresh fillet of salmon means you’ll need to do a little prep work ahead of time. But the additional flavor gain is worth the effort. Fresh salmon cake burgers taste great served with a homemade tartar sauce on the side. My favorite kind of salmon to make these with is wild Pacific sockeye salmon. It happens to be my favorite. I love that beautiful color. Salmon is full of omega 3’s and good for you too. Other kinds of salmon like Chinook or Pink are fine too for this recipe. Prepare the salmon by removing the skin, as many bones as possible and cutting it into manageable pieces. Ask your fish monger for help if you’re unsure about how to remove the skin. Tail end pieces tend to have the least amount of bones. You’ll need a food processor, like this Breville Sous Chef Food Processor to make this recipe. You only need to pulse the salmon 3-4 times to coarsely break it up and get the right consistency for forming patties. I like to use red bell pepper, onion and chives in this recipe. Chives grow in my garden like crazy and I have them on hand all summer. If you don’t have chives, you could substitute a little fresh dill or green onion instead. Fresh salmon cake burgers can also be made with panko or bread crumbs. See the end of this post for gluten-free notes. Useful kitchen tools for this recipe: This post contains affiliate links. See policy for full disclosure. Breville Sous Chef Food Processor Fresh salmon cake burgers Moist and flavorful fresh salmon cake burgers are a delicious treat. They can be made with panko or bread crumbs and taste great with a fresh tartar sauce. 1 1/4 lbs fresh wild salmon (coarsely chopped) 1 tbsp extra virgin olive oil 1/4 cup minced onion 2 tbsp minced red bell pepper 2 tbsp minced celery 3 tsp capers (rinsed and chopped) 1 tbsp minced chives 1/4 cup mayonnaise 1/4 cup panko or bread crumbs 1 large clove garlic (finely minced) 1 tsp Dijon mustard 1 dash cayenne pepper 1/4 tsp Old Bay Seafood seasoning 1 pinch sea salt and freshly ground black pepper 1 tbsp panko or bread crumbs 2 tbsp extra virgin olive oil 1 tbsp butter Prepare the salmon by removing the skin, bones and cutting the salmon into manageable pieces. Place the salmon into a food processor and pulse 3-4 times to coarsely chop it. Set aside. In a skillet, heat 1 tbsp of extra virgin olive oil on medium-high heat and add the onion, red bell pepper, celery, a pinch of sea salt and black pepper. Cook until the onion softens, about 5-7 minutes. Add the capers and chives and remove from the heat. Allow the onion mixture to cool to room temperature. In a large bowl, combine the salmon, onion mixture, mayonnaise, 1/4 cup panko or bread crumbs, garlic, mustard, cayenne, Old Bay seasoning and a pinch of salt and pepper. Mix well, then cover with plastic wrap and refrigerate until it is firm and chilled (about 1 hour). Form the salmon mixture into four 1 inch thick patties. Sprinkle them with 1 tbsp panko or bread crumbs. Heat 2 tbsp extra virgin olive oil and 1 tbsp butter in a skillet on medium-high heat. Saute the salmon patties until they are golden brown and cooked through. Flip the patties once, cooking about 4 minutes per side. Serve on a hamburger bun with lettuce, sliced tomatoes, fresh tartar sauce and a wedge of lemon. Enjoy! Prep time includes 1 hour of chilling time in the fridge to allow flavors to meld. Thank you for trying this recipe. Join our email newsletter for more great recipes at https://northwestspoon.com Gluten free notes: If you’re gluten-free, you’ll need to make or buy gluten-free bread crumbs and hamburger buns. Making your own plain bread crumbs is super easy using a food processor and your favorite kind of gluten-free bread. Simply pulse a few slices of gluten-free bread in a clean food processor a couple times until you have course bread crumbs. I prefer Udi’s Gluten Free Whole Grain Bread for this purpose. I usually make a couple cups of fresh bread crumbs at a time and freeze them in an air-tight container for use in many different recipes. They defrost quickly and are the perfect replacement for regular bread crumbs. Source: northwestspoon.com #salmon #salmoncakes