Easter deviled egg chicks are super fun and delicious way to serve deviled eggs for Easter. This deviled egg filling is light, airy and full on flavor . It’s not spicy and therefore kid-friendly. These will make your guests smile and light up your Easter brunch table. This deviled egg recipe is egg-straordinarily fun and super cute! My daughter and I had a great time creating these little egg chicks. We were bursting with joy as they took shape hatching out of their egg shells. I think we’ll now be making deviled egg chicks every year at Easter. I love finding fun holiday traditions. The filling There are many recipes for deviled eggs out there. Many use mayonnaise and if you prefer, you could substitute the heavy cream for mayo (about 1/3 a cup of mayo). However, using heavy cream gives it a somewhat lighter and airier appeal. The whipped filling is light and easy to squeeze out a piping bag, which is perfect for the little “chick” bodies. Place the filling into a piping bag with a large tip. Here’s a tip Use a mason jar to help hold the piping bag in place while you fill it. Pipe the filling into the egg bottoms in a swirly motion. Add your eyes, beak and top it off with the top slice of egg. I also cut small triangles into the tops to make it look even more like they were “hatching” and “breaking” out of the eggs. Viola! Cover lightly with wax paper and foil over your platter holding it together in the refrigerator until ready to serve. If you use plastic wrap, it may stick to the filling and make a mess. Pipe the filling into the egg bottoms in a swirly motion. Add your eyes, beak and top it off with the top slice of egg. I also cut small triangles into the tops to make it look even more like they were “hatching” and “breaking” out of the eggs. Viola! Cover lightly with wax paper and foil over your platter holding it together in the refrigerator until ready to serve. If you use plastic wrap, it may stick to the filling and make a mess. I think you’ll have a blast making Easter deviled egg chicks. They are a fun family tradition. Easter deviled egg chicks Making these is a fun Easter holiday tradition. Delicious deviled egg chicks are super cute and family-friendly. 12 eggs (hard boiled) 8 tbsp heavy cream 2 tbsp dijon mustard 1 tsp white vinegar 1 dash salt and pepper 1 tbsp fresh dill (finely chopped) 2 olives (cut into small pieces for eyes.) 1/2 carrot (cut into small wedge pieces for beaks.) Eggs Peel the hard-boiled eggs. I find it easiest to run the egg under cold water while peeling. The water helps to remove the peel. Next, slice a small amount off the bottom of the egg. This is so they will stand on the platter. Then cut a small amount off the top revealing the yolks inside. This will become the top. Next, carefully remove the yolks and place them separately into your mixing bowl. I used a coffee teaspoon to carefully remove the yolks. There will be some cooked egg whites left over from this process. Reserve them for salads or an egg salad sandwich. Filling There are many recipes for deviled eggs out there. Many use mayonnaise and if you prefer, I think you could probably substitute the cream for mayo (about 1/3 a cup). However, using cream gives it a somewhat lighter and airier appeal. This is a “whipped” filling. Place the filling into a piping bag with a large tip. Assembly Pipe the filling into the bottoms in a swirly motion. Add your eyes, beak and top with the top slice of egg. I also cut small triangles into the tops to make it look even more like they were “hatching” and “breaking” out of the eggs. Viola! Cover with wax paper and foil the bottom of your platter holding it together in the refrigerator until ready to serve. If you use plastic wrap, it may stick to the filling and make a mess. Tip: Use a mason jar to help hold the piping bag in place while you fill it with the egg mixture. Source: northwestspoon.com #Deviledeggchicks #Deviledeggs #Eastereggs

Flavorful and healthy Greek-style rice salad makes a perfect picnic or BBQ side-dish. You’ll love how easy it is to make this tasty and savory salad. It’s gluten free and can be served as a side-dish or topped with your favorite protein for a full meal. There is nothing more delicious and healthy for you than the flavors of the Mediterranean. And this simple Greek-style rice salad makes a perfect picnic or BBQ side-dish. In fact, I often pack a light rice salad just like this one and head down to the beach for a picnic with my kids. It’s refreshing, light and pairs nicely with grilled chicken or shrimp. Olives and extra virgin olive oil certainly make this dish amazing. I used pitted Kalamata olives because I love their intense flavor. However, to mix things up, consider using a mix of other olives like green or black as well. Did you know that olives are technically a fruit? They grow on beautiful olive trees throughout the Mediterranean in often harsh hot climates along the sea. They are very bitter if eaten straight off the tree. So they must be “cured” to reduce this bitterness. They are also incredibly good for you and offer many cardiovascular health benefits. Greek-style rice salad You’ll be picnic or back-yard cookout perfect with this delicious Greek-style rice salad. Makes a great accompaniment to grilled chicken or shrimp. 3/4 cup long grain rice (cooked) 1 tbsp extra virgin olive oil 1/4 to 3/4 cup red onion (finely chopped) 3/4 cup pitted Kalamata olives (chopped) 1/2 English cucumber (sliced and quartered) 4 tbsp fresh oregano (chopped) 1 1/2 medium sized tomatoes (chopped into bite sized pieces) 1/2 cup plain feta cheese 2 tbsp champagne vinegar (or red wine vinegar) 2 tbsp extra virgin olive oil juice of half a small lemon (seeds removed) Place the hot just cooked rice into a large bowl and mix in 1 tbsp of extra virgin olive oil. Set aside to cool. Once cooled, add the olives, cucumber and oregano and toss. At this point, the rice can be covered with plastic wrap and placed into the fridge until you are ready to finish the salad. Just prior to serving, add the tomatoes, feta, vinegar, 2 tbsp of extra virgin olive oil and lemon juice and toss. Serve with grilled chicken breast on the side or mixed into the salad. Source: northwestspoon.com #greeksalad #ricesalad

Take your every-day leafy green salad from hum-drum to spectacular with this light, crisp and fragrant champagne vinaigrette dressing. Makes 1 cup. A homemade salad dressing can take your every-day leafy green salad from hum-drum to spectacular. Especially when you have a secret ingredient – champagne vinegar ! The slightly sweet and fresh flavor of this dressing pairs perfectly with the lightly salted roasted brussel sprouts and crispy bacon accompanying the leafy greens. For added texture, add walnuts or sunflower seeds to the salad. Yum! Healthy never tasted so good. I found this lovely champagne vinegar by “O” in my local QFC grocery store. You can buy it online. It’s light, crisp and smells wonderful. O Champagne vinegar First, let’s start with the classic champagne vinaigrette dressing. This will keep in your refrigerator for 5 – 10 days. Make sure to pull it from the fridge at least 30 minutes prior to use. Simply shake up the jar or re-whisk the dressing to emulsify before each use. This recipe makes 1 cup of vinaigrette. Whisk, drizzle, store the viniagrette Roasted brussels sprouts Have you thought of adding roasted brussels sprouts to your salads? These little mini cabbages add additional texture, flavor and vitamins to any salad. When roasted, they become mildly sweet and savory . I roast up a batch, let them cool and refrigerate until ready to use. They are tossed simply in a little olive oil and sea salt, then roasted until tender. The Salad Greens There are no hard or fast rules here, so choose the greens and accompanying vegetables that you like. Adjust the amount of each vegetable according to your taste preferences. This salad features: – 1/2 a head leafy green lettuce – 1/2 a head baby spinach – 1/2 cup shredded carrots – 2 fresh tomatoes, cut into bite sized pieces – 1 cup roasted brussel sprouts – 1/2 cup Craisins Wash and prepare all vegetables above. In a large bowl combine all ingredients and toss with desired amount of champagne vinaigrette dressing. Serve immediately. Added protein To add more protein to this salad, consider pairing it with lean grilled chicken, salmon or bay shrimp . Champagne vinaigrette dressing Take your every-day leafy green salad from hum-drum to spectacular with this light, crisp and fragrant champagne vinaigrette dressing. Makes 1 cup. Champagne vinaigrette dressing 2 tbsp fresh lemon juice 1/4 cup champagne vinegar 3/4 cup extra virgin olive oil 2 tbsp fresh thyme leaves 2 tbsp shallots (diced) 2 tsp sea salt 1 pinch freshly ground black pepper Leafy green and roasted brussel sprouts 1/2 head leafy green lettuce 1/2 head baby spinach 1/2 cup shredded carrots 2 fresh tomatoes (cut into bite sized pieces) 1 cup roasted brussel sprouts 1/2 cup Craisins Vinaigrette Combine all ingredients in a large bowl and whisk until combined and creamy. Store dressing in a jar (minimum 8 oz) in the refrigerator. Remove from fridge at least 30 minutes prior to each use. Shake the jar or re-whisk to emulsify each time. Leafy greens Wash and prepare all vegetables above. In a large bowl combine all ingredients and toss with desired amount of champagne vinaigrette dressing. Serve immediately. To add more protein to this salad, consider pairing it with lean grilled chicken, salmon or bay shrimp. Source: northwestspoon.com #champagne #vinaigrette

Hints of orange, ginger and toasted almonds await you in each bite of this creamy but not too heavy cheesecake. Ginger snap cookies are used for the graham-cracker style crust. You can use gluten-free ginger snap cookies or regular. I love cheesecakes and their rich creamy fillings. I also adore Italian food. Italian ricotta cheesecake is moist and creamy without being over powering, overly sweet or heavy. It has a light texture. While reading Lidia Bastianich’s cookbook Lidia’s Italy, I found this delicious recipe for Torta di Mandorle e Ricotta ( Orange and almond ricotta cheesecake). This dessert sounded divine and I wondered how it would fair with a ginger snap cookie base. I’ve used this base before in making pumpkin cheesecake pie and was successful. You never know until you try, so off to the kitchen I went to experiment. I’m happy to say, it worked quite well. The ginger, orange and almond flavors were a very nice combination in every bite. You’ll need a 9 inch spring-form cake pan, stand mixer and whisk attachment. Preparing the crust for this orange and almond ricotta cheesecake is just like making a regular graham cracker crust for pie or cheesecakes. The main difference is using crushed ginger snap cookies and ground almonds for the base. The filling for this cheesecake is easy to prepare. You’ll need a stand mixer or hand held electric mixer for a smooth consistency. Bake the cheesecake for approximately an hour or until the cake top is golden brown and springs back when pressed. Orange and almond ricotta cheesecake Hints of orange, ginger and toasted almonds await you in each bite of this creamy but not too heavy cheesecake. Ginger snap cookies are used for the graham-cracker style crust. To line the cake pan 1 1/2 tbsp soft butter 1/3 cup plain bread crumbs Crust 1 cup ginger snap cookie crumbs (use food processor to pulse cookies to crumbs) 1/2 cup ground almonds (use food processor to pulse almonds) 1/4 cup butter (melted) Cake batter 3 large eggs 1 egg yolk 1 cup sugar 16 ounces whole-milk ricotta (drained) 1 pinch salt 1 tbsp orange zest (finely grated) 1 cup heavy (cream) 1 cup sliced almonds (lightly toasted) To line the pan Place your oven rack in the lower to mid-range area of the oven (not at the bottom). Pre-heat the oven to 350 F. Butter the inside of the springform pan and coat it with the bread crumbs. Crust In a large bowl combine the cookie crumbs and ground almonds. Add the melted butter and mix gently until incorporated. Add the crust mixture to the springform pan and gently press the crumb mixture into the bottom and partway up the sides of the pan. Bake for 8 – 10 minutes. Cool the crust on a rack. Filling Pre-heat the oven to 350 F. Add the eggs and egg yolk to the mixing bowl and whisk at a low speed. Gradually add the sugar and whisk at a high speed for 2 to 3 minutes. Lower the speed and add the ricotta in batches. Then whisk for 3 minutes more on a high speed until the mixture is smooth and thick. Scrape the bowl as needed. Add a pinch of salt, orange zest and then add the cream gradually whisking at a high speed for several minutes until the batter is smooth and light. Set the springform pan into a jelly roll baking sheet. Scrape the batter into the prepared crust. Bake for approximately one hour or until the cake top is golden brown and springs back when pressed. The sides of the cake should be starting to shrink away from the pan. Cool on a wire rack, then remove the springform. When it is completely cool, top with sliced almonds and dust the cake with confectioners sugar. Special equipment: Food processor, 9 inch springform cake pan, stand mixer and whisk attachment. Source: northwestspoon.com #cheesecake #orange #ricotta

Get in the spirit of Mardi Gras with this easy shrimp etoufee. Spice it up with cayenne pepper. Need an easy recipe for Mardi Gras? Get in the spirit with this easy Louisiana-style shrimp etoufee. An etoufee is a Cajun stew of vegetables and seafood, usually Gulf shrimp or crayfish. I made it with prawns, but you could easily adapt this to include other Pacific Northwest seafood if you like, such as Pacific cod or mussels. Just don’t forget the beads and masquerade mask. 🙂 An easy dish for Mardi Gras This recipe starts out with the Cajun holy trinity of onions, green bell pepper and celery as do many of the Cajun and Creole dishes of Louisiana. It’s a traditional base for etoufee , gumbo and jambalaya . The holy trinity It’s kicked up a notch with the addition of cayenne pepper to make it spicy. Use only the smallest amount of cayenne pepper (less than 1/4 tsp) to start. The newer the spice, the more likely it will be HOT and spicy. You can always add more and adjust for flavor at the end. By the way, did you know cayenne pepper (Capsicum annuum) is known to have many health benefits? Cayenne pepper can help boost your immune system and improve your circulatory system. This is a great all-purpose seafood recipe. And it takes less than 30 minutes to prepare. This recipe will serve about six people. Serve it with steamed rice and a nice mixed green salad. Laissez les bons temps rouler ! (Let the good times roll!) Shrimp Etoufee Get in the spirit of Mardi Gras with this easy shrimp etoufee. Spice it up with cayenne pepper. 2 tbsp olive oil 2 ribs celery (diced) 1 big green bell pepper (chopped) 1 a medium sized onion (diced) 2 cloves garlic (minced) 2 tbsp parsley (divided, 1 tbsp for sauce, the other for garnish) 2 tbsp tomato paste 1 28 oz can Italian pear tomatoes (or 2 15 oz cans whole tomatoes) 1/4 tsp cayenne pepper (adjust to taste) 1 pinch sea salt and freshly ground black pepper 1 lb prawns (shelled and deveined) water as needed Empty the tomatoes into a large bowl. Using your hands, tear the tomatoes up into small pieces and mix them together with their liquid. Set aside. Use a large saute pan (3 quarts). On medium heat add the olive oil to the pan and heat through. Add the onion, celery and green bell pepper and saute until tender. Add the garlic and parsley. Saute just for a minute or two. Then add the tomato paste and tomatoes. Depending on how much liquid was in the can, you may need to add a little water. Simmer the sauce for about 10-20 minutes or until it begins to reduce down and becomes flavorful. Add the prawns to the sauce. Immerse them in the sauce and simmer until the prawns turn pink and curled (about 5-8 minutes). Garnish with the last 1 tbsp of parsley and serve with steamed rice. Source: northwestspoon.com #Cajunshrimprecipe #MardiGrasrecipes #shrimp

Crispy on the outside, tender salmon on the inside. Delicious crispy salmon bites with homemade tartar sauce are a great shared plate or appetizer. I just love salmon. It’s one of my favorite fish because it’s so versatile. There are many great flavors, herbs and spices to pair it with. This recipe is inspired by the classic salmon and chips you can get at Pike’s Place Market . It’s simple and delicious. Granted this recipe won’t win any healthiest dish awards anytime soon. But, at least you’re getting your omega 3’s when you feast on these delectable fried morsels! I suggest making these as an appetizer . They’ll disappear fast and that’s OK, because your guests will be talking about these tender morsels for days. Yet, their waistlines will thank you that the yummy bites were small. There are three keys to making crispy salmon bites : Start with the freshest salmon I prefer wild sockeye salmon for it’s deep color and rich flavor . Ask the butcher for a lower tail portion. There are less bones. Remove the skin with a sharp fillet knife. Gently hold the skin as you press down and move the knife between the flesh and the skin away from you. Cut the salmon into bite sized pieces (about 1 – 1 1/2 inches) and remove any bones you see. Or ask your fish monger to do this for you. They are almost always ready and willing to do all of this for free. 2. Fry in batches Hold finished batches in the oven at 200 F on a baking tray until you’re finished frying all the tender morsels. 3. Serve with homemade tartar sauce There’s nothing like homemade! Make the tartar sauce up to a day ahead in advance. Store in the refrigerator. This post contains affiliate links. Essentials for this recipe: Bread crumbs Mazola or other vegetable oil Garlic Powder Locking Tongs Nonstick Skillet Jelly Roll Pan Food processor Crispy salmon bites with homemade tartar sauce Serves 6 Prep 30 mins Cook 20 mins Crispy on the outside, tender salmon on the inside. Delicious salmon bites with homemade tartar sauce are a great shared plate. **Salmon** 1 – 1 1/2 lbs salmon (skinned, cut into 1 – 1 1/2 inch pieces, bones removed) 1 cup all-purpose flour 1/2 tsp salt and dash white pepper 1 tsp garlic powder 2 eggs (beaten) 1 cup plain bread crumbs 1/4 – 1/2 cup vegetable oil (for frying) 1 lemon (cut into wedges for garnish) **Tartar sauce** 1 large egg 1 tsp Dijon mustard 1 tbsp lemon juice 1/2 tsp salt 1 pinch white pepper 1 pinch cayenne (optional) 1 cup light vegetable oil 1 – 2 tbsp shallots (minced) 2 tbsp dill pickle (minced) 1 tbsp parsley or dill (minced, optional) **Tartar sauce** 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 (optional). Taste and adjust the seasoning to your preferences. You can add a touch more lemon juice or pickle juice to add additional tang. Tartar sauce can be made a day or two ahead of time. Refrigerate. **Salmon bites** Preheat the oven to 200 F. Cut the salmon into 1 – 1 1/2 inch pieces. Mix together the flour, salt, white pepper and garlic powder. Set up your station so that you have 1st a flour mixture plate, 2nd eggs in a bowl, 3rd breadcrumbs on a plate, 4th a clean plate for breaded salmon. A little at a time, 1st roll the salmon pieces in the flour mixture, lightly shake any excess off. 2nd, dip the salmon into the eggs. 3rd, roll the salmon in the breadcrumbs. End on the clean plate. Repeat until all the salmon pieces are breaded. In a large skillet, on the stove top, heat the vegetable oil to just below smoke point. Fry the salmon morsels until golden brown. Turn once. This only takes about 2 – 2 1/2 minutes per side. Using a slotted spoon or tongs, transfer the salmon to a baking tray and place in the oven. Repeat in batches until all the salmon is fried. Serve on a platter with homemade tartar sauce and garnish with lemon wedges. · *If you’re gluten-free, substitute regular bread crumbs with gluten-free bread crumbs. Make your own in a food-processor using a bread like Udi’s or Essential Baking Company. Also, use corn starch instead of all-purpose flour. You won’t need as much cornstarch so reduce the quantity by half. ·  Equipment: You’ll need a food processor to make the tartar sauce. Use the S blade. Source: northwestspoon.com #salmon

Mediterranean vegetable frittata is easy as pie! It includes kalamata olives, oregano, fresh chèvre-style goat cheese and fresh veggies. Need a breakfast or brunch recipe that’s as easy as pie? You can’t go wrong with a vegetable frittata . This version is inspired by the flavors of the Mediterranean and includes kalamata olives, oregano, fresh chèvre-style goat cheese and fresh veggies. On busy week nights, I often prepare a frittata and simply reheat it for a quick dinner. Frittatas are the perfect way to use up left-over meats and veggies in the fridge. The frittata formula I use a fairly basic formula for frittatas. I start with 2-3 vegetables, combine with onions and potatoes, seasoning and herbs. Cheese is optional, but a nice touch. Combine with the beaten eggs to bind. Here’s a tip: Make sure your veggies are cooked el dente . I generally start with the potatoes. Then set them aside on paper towel, which absorbs some of the excess oil while I saute the rest of the veggies. Let your imagination go! There are many options and flavor combinations to explore. Recommended products This post contains affiliate links. See policy for full disclosure. Non-stick skillet Slotted Spoon 9.5 Inch Pie Plate Mediterranean vegetable frittata Frittatas are easy as pie. This one features the flavors of the Mediterranean and includes kalamata olives, oregano, fresh chèvre-style goat cheese and fresh veggies. 1 cup Yukon gold potatoes (diced) 1/2 cup yellow onion (diced) 1/2 red bell pepper (diced) 1/2 small yellow zuchini (diced) 1 tbsp fresh oregano (minced (1 tsp if using dried oregano)) 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 1/4 cup pitted Kalamata olives (diced) 6 eggs gently beaten 3-4 tbsp fresh chevre-style goat cheese 3-4 tbsp olive oil or vegetable oil (divided, for sauting) Place the oven rack in the mid to lower quarter of the oven. Preheat the oven to 375 F. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Saute the potatoes until they begin to soften and turn golden brown. Remove the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium-high heat. Heat another 1 1/2 to 2 tablespoons of oil. Add the onions and saute for a couple minutes. Next add the red pepper. Saute for another 2 minutes. Then add the zuchini, oregano, salt and pepper. Continue to saute gently stirring until the vegetables are cooked el dente. Remove from the heat and set aside. In a large bowl, gently beat the eggs. Next add the potatoes and vegetables. Combine the ingredients and transfer to a generously greased pie plate. Dot the top of the unbaked fritatta with small amounts of the chevre-style goat cheese. Bake for 25 minutes or until a skewer comes out clean. Use a 9 – 10 inch pie plate. Source: northwestspoon.wordpress.com #Eggdishes #Greekfrittata #Mediterraneanfrittata #vegetablefrittata

Coconut adds a delicious sweetness to these soft, gluten and grain-free peanut butter cookies. These cookies are easy to make and really delicious. Remember eating those delicious peanut butter cookies mom used to make when you were a kid? These are just as good, but better because they’re grain and gluten free. Plus they don’t have all that extra sugar or unwanted preservatives if you use an all-natural crunchy or creamy peanut butter. The coconut adds a delicious sweetness to them. They make a wonderful treat with a tall glass of cold milk. So go ahead…don’t feel guilty. Eat them up! With these delicious ingredients, you’ll have perfect peanut butter cookies ready in no time. For perfect cookies every time, I recommend getting a medium-sized cookie scoop like this one. I recently treated myself to one of these and I can’t believe I lived without one for so long. I find it much faster and less messy using the cookie scoop to make a batch of cookies. This post contains affiliate links. Don’t forget the milk when you devour these soft and delicious coconut peanut butter cookies! I hope you enjoy them. Let me know how they work out for you. Ingredients for coconut peanut butter cookies Recommended products Coconut Flour Organic Coconut Oil Adams Natural Creamy Peanut Butter Parchment Paper Cookie Pan Stand mixer I hope you enjoy these coconut peanut butter cookies. Leave me a comment below. Happy baking, Michelle Coconut peanut butter cookies Serves 4 Prep 10 mins Cook 10 mins Coconut adds a delicious sweetness to these soft, gluten and grain-free peanut butter cookies. 1/2 cup coconut flour 1 tsp baking soda 1 pinch salt 1 cup all natural peanut butter (no sugar added) 2 tbsp coconut oil 2 eggs 2/3 cup honey 1 tsp vanilla extract 1/2 cup sweetened coconut flakes Preheat the oven to 350 F. Line your cookie sheet with parchment paper or use a silicone baking mat. Combine the coconut flour, baking soda, salt and set aside. In a microwave safe bowl, combine the peanut butter, coconut oil and honey. Microwave for 30 seconds and stir. Microwave for another 30 seconds and stir again. Set aside to cool slightly. Using a hand mixer or stand mixer, beat the peanut butter mixture until creamy. (If necessary, transfer the peanut butter mixture to a bowl for use with your stand mixer.) One at at time, add the eggs and mix until combined. Add the vanilla. Add the dry ingredients and sweetened coconut and mix until just combined. Spoon out a tablespoon of dough at a time, placing them 2 inches apart on the baking sheet. Bake for 10 minutes or until the edges begin to turn golden brown. Cool on a wire rack. Notes: ·  Use a cookie scoop for perfect cookies. Coconut oil should always be liquefied, then measured. Source: northwestspoon.com #coconut #coconutflour #peanutbutter

This wilted arugula salad is both light and flavorful. With hints of spice, zesty lemon, garlic and the crunch and flavor of pistachios. It all comes together with a gourmet extra virgin olive oil. This post was sponsored by Azeite Esplendido. These recipes are my own creations and design. My comments regarding this product reflect my own personal views. I only review products I have tried and personally like, use and recommend. There’s nothing quite like a delicious summer salad made with a gourmet extra virgin olive oil , like Azeite Esplendido. Just like a fine wine will compliment and elevate your food to new levels, the same is true of using the right extra virgin olive oil. Arugula (also known as rocket lettuce) has a slight peppery flavor and is a wonderful addition to any summer salad. I love to eat arugula simply with a little olive oil, lemon juice, Parmesan cheese, salt and pepper . It’s simple and delicious. In this salad, I kick it up a notch with the addition of garlic, red chili peppers, lemon zest and crunchy pistachios . The arugula’s leafy greens are slightly wilted and all the flavors are married together with this lovely gourmet olive oil. It’s a fresh flavor burst! Azeite Esplendido is an award winning medium blend olive oil from Portugal. This premium 100% single-estate extra virgin olive oil comes from the historic Tras-Os-Montes in Portugal, situated high in the hills overlooking the Douro Valley. This region delivers some of the world’s finest, low-acidic, naturally flavorful olive oils. The golden-green oil of Azeite Esplendido is exceptionally fragrant with grassy notes, a spicy taste and a pleasantly peppery finish. I found it paired perfectly and enhanced the natural peppery flavors of the arugula. Pistachios, garlic, lemon and gourmet olive oil Extra virgin olive oil is very high in antioxidants, contains vitamins E, K and beneficial fatty acids. The same way grapes in a fine wine reflect the soil, flavors and scents from which they are grown, olives too pick up and retain such environmental influences. Grown without pesticides , the olives that Azeite Esplendido uses are picked early in the season and immediately cold-pressed to retain their deep fruity flavors and fresh spicy aromas. 100% natural extra virgin olive oil also has many health benefits. Using a premium blend of olive oil from trees grown without pesticides is even better. This is something very important to look for in a gourmet extra virgin olive oil. Azeite Esplendido is available to the U.S. market through Esplendido Douro , headquartered in Seattle, WA. It comes in 500 ml bottles and retails for $24.95 on BestOliveOils.com . It can also be found in select specialty shops and grocery stores throughout the Northwest or online at esplendidodouro.com for $29.00. This is an excellent value for such a splendid product and I highly recommend it. This post contains affiliate links. Pistachios Red Pepper Flakes Tongs Nonstick skillet You may also like Champagne vinaigrette dressing Tagliata di manzo Bruschetta and toast Wilted arugula salad with pistachios This wilted arugula salad is both light and flavorful. With hints of spice, zesty lemon, garlic and the crunch and flavor of pistachios. It all comes together with a gourmet extra virgin olive oil. 1 1/2 tbsp Azeite Esplendido Extra Virgin Olive Oil 1 tbsp lemon zest 1 medium garlic clove (minced) 2 pinches red chili flakes 5 oz baby arugula 1/4 cup pistachios (roasted and salted) 2 tbsp Parmesan cheese (finely grated) 4-6 fresh lemon wedges Use a large deep skillet. Heat the olive oil over medium-high heat. Add the lemon zest, garlic and red pepper flakes. Sauté for 1 – 2 minutes. Keep careful watch and lower the heat as necessary. If the heat is too high, you will scorch the oil and garlic and it will turn bitter. Add the arugula and pistachios. Using tongs, turn the arugula coating it with the seasoned oil just until it begins to wilt (about 30 seconds). Remove from the heat. Plate the arugula and squeeze a small amount of fresh lemon juice on top of each serving. Top each serving with the finely grated Parmesan cheese. Serve with additional lemon wedges for garnish. Additional salt is not listed in the ingredients because the Parmesan cheese and pistachios may contain enough salt. Use pistachios that are already shelled, roasted and salted readily available in the produce section of your market. Azeite Esplendido extra virgin olive oil is available online and select grocery stores throughout the Pacific Northwest. Source: northwestspoon.com #arugula #AzeiteEsplendido

Easy peasy blueberry sauce is versatile and delicious. Drizzle it on vanilla ice cream for a simple dessert or try it on pancakes and waffles. June 29th is National Waffle Iron Day . Breakfast and brunch is one of my favorite meals and I LOVE waffles topped with blueberry sauce. I thought, what better way to celebrate the beloved waffle and the kitchen tool that makes them possible, than with a delicious, easy blueberry sauce recipe. This recipe is quite versatile. Drizzle it on vanilla ice cream for a simple dessert or try it on pancakes. Did you know waffles have been around since the 14th century? The first American patent for a waffle iron was issued in 1869. Since then, Americans have been making all kinds of delicious waffle creations. Local blueberries and mountain huckleberries will soon be in season in Washington. You can easily swap out the blueberries for huckleberries, which are very similar. I recommend shopping your local farmer’s market for these little blue bundles of deliciousness. Follow this link to find a Puget Sound farmer’s market near you. Find A Market Near You! Blueberries are native to North America and very high in antioxidants Easy peasy blueberry sauce Simple, versatile and full on flavor – this easy peasy blueberry sauce recipe is great on waffles, pancakes or ice cream. 2 cups blueberries (1 U.S. pint) 1/4 cup lemon juice 1/4 cup plus 1 tbsp spoon sugar 1 tsp cornstarch Combine all the ingredients in a medium sauce pan and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the sauce begins to thicken. Transfer the sauce to a jar. Use immediately. Store in the fridge. Microwave the sauce for 20-30 seconds and add a small amount of water as needed to thin the sauce after refrigeration. Use fresh or frozen blueberries or mixed berries. Source: northwestspoon.com #blueberry #pancakes #waffles

Fresh strawberries, blueberries and sweetened Chantilly cream make this simple but beautiful patriotic dessert perfect for summer holidays. Your guests will love these red, white and blue strawberries for Memorial Day or Fourth of July. Chantilly cream and luscious berries in every bite Happy 4th of July! Summer is here and we are excited to relax and enjoy time with family and friends this holiday weekend. Are you looking for a patriotic, red, white and blue treat? How about some luscious strawberries and blueberries topped with delicate, sweet whipped cream in every bite? You’ll be the star of the party with this gorgeous red, white and blue strawberries with chantilly cream dessert. Chantilly cream is sweetened or lightly flavored cream, whipped until it is light and fluffy. Chantilly cream can be flavored with sugar, liqueur or vanilla to fill cakes and pastries. I recently made these for a mommy and me cooking class I teach. My son would say…these are “easy, peasy, lemon-squeezy.” Which means ~ they are kid-approved and super fun to make. This post contains affiliate links. Essentials for this recipe: Strawberry Huller Confectioners Sugar Heavy Whipping Cream These bite-sized red, white and blue strawberries with chantilly cream treats disappear fast. So, I recommend doubling the recipe for a larger family gathering or picnic. Red, white and blue chantilly cream strawberries Luscious sweet berries with lightly sweetened whipped cream in every bite. These easy berry treats make a great bite-sized dessert for the 4th of July. 1 cup heavy cream 1/4 cup confectioners’ sugar 1 lb strawberries 6 oz blueberries Rinse and hull the strawberries. Cut an “X” in the tip of each berry, but do not go all the way through. Gently spread the berries open and set aside. In a stand mixer (using the whisk attachment), beat the cream and confectioner’s sugar until soft to medium peaks form. Transfer the whipping cream into a piping bag fitted with a star tip. Gently pipe the whipping cream into each berry. Then dot the cream in the strawberries with blueberries. Source: northwestspoon.com #patrioticdesserts #Strawberries

For dark chocolate lovers. Rich, creamy, decadent chocolate mousse makes a sweet ending to a special dinner. Nothing says Valentine’s day than rich delicious chocolate mousse. It is rich, velvety and very chocolaty . If you’re a dark chocolate fan, you’ll love this. It was a bit too rich for my kids. I think they enjoyed eating the whipped cream topping and sprinkles I added on top for decoration more than the actual mousse. It doesn’t need any extra whipped cream on top, but they thought that was extra special and fun. My husband and I on the other hand, loved it. It makes a great end to a wonderful dinner party. Because it makes six full servings and it’s very rich , the next time I make this, I would cut the recipe in half for four small servings. Melt the chocolate over a double boiler. Do not allow the water to touch the bottom of the bowl the chocolate is in. I used Ghirardelli chocolate because I like the flavor. Use any brand you prefer. In a medium saucepan, whisk together the egg yolks, 2 tablespoons sugar and ¾ cup heavy cream. Cook over medium-low heat, stirring until the mixture coats the back of the spoon (about 3 – 4 minutes.) Watch carefully that the mixture does not boil. Remove from heat, then whisk in the melted chocolate and vanilla. Strain into a bowl and set aside until it cools. With an electric mixer, beat the remaining heavy cream with the remaining 2 tablespoons of sugar until stiff peaks form. Stir about 1/3 of the whipped cream into the cooled chocolate custard mixture. Gently fold in the rest of the whipped cream. Spoon into pretty serving dishes and chill covered for at least 30 minutes. Make these a day ahead if you are holding a dinner party. Remove from the fridge a few minutes prior to serving. Serve at room temperature. Happy Valentine’s Day! Decadent chocolate mousse For dark chocolate lovers. Rich, creamy, decadent chocolate mousse makes a sweet ending to a special dinner. 4 tbsp sugar (divided (2 tbsp, 2 tbsp) 2 cups heavy cream (divided (3/4 cup, 1 ¼ cup) 8 oz bittersweet chocolate (melted) 1 tsp vanilla extract Melt the chocolate over a double boiler. Do not allow the water to touch the bottom of the bowl the chocolate is in. In a medium saucepan, whisk together the egg yolks, 2 tablespoons sugar and ¾ cup heavy cream. Cook over medium-low heat, stirring until the mixture coats the back of the spoon (about 3 – 4 minutes.) Watch carefully that the mixture does not boil. Remove from heat, then whisk in the melted chocolate and vanilla. Strain into a bowl and set aside until it cools. With an electric mixer, beat the remaining heavy cream with the remaining 2 tablespoons of sugar until stiff peaks form. Stir about 1/3 of the whipped cream into the cooled chocolate custard mixture. Gently fold in the rest of the whipped cream. Spoon into serving dishes and chill covered for at least 30 minutes. Remove from fridge a few minutes prior to serving. Serve at room temperature. Can be made a day ahead and kept refrigerated until 30 minutes prior to serving. Source: northwestspoon.com #Chocolate #chocolatedessert #valentinesdaydessert