Chocolate zucchini cake is one of my absolute favorite cakes. It’s super easy to make too! This kind of cake is also sometimes called “self-frosting” chocolate zucchini cake because of the delicious topping that bakes right into the top of the cake. This chocolate zucchini cake is so light, moist and delicious everyone in your family will be begging for more. It may sound a little strange putting zucchini into a cake, but don’t worry. The zucchini sneakily disappears and does it’s job keeping everything moist and delicious. If you have zucchini’s left over from your summer garden bounty, now is a good time to shred them up. I peel the zucchini first, then grate it. Save two cups at a time in food-saver or freezer bags and pull them out to defrost during the winter when you feel like some delicious chocolate cake. Topped with walnuts, chocolate chips and brown sugar This recipe is perfect for back-to-school meetings and upcoming Thanksgiving gatherings. The topping of chocolate chips, walnuts and brown sugar adds just the right touch of additional sweetness without the need for a traditional frosting. If nuts are an issue, just leave them out and add in a few more chocolate chips of your choice. Feel free to mix them up. I’ve used milk chocolate and dark chocolate chips with great success. You can also use a mix of butterscotch chips and chocolate for a different twist. Zucchini contains high levels of vitamins A, C, and good amounts of potassium and folate which means it’s good for your heart and health. This post contains affiliate links. Essentials for this recipe: Pyrex 9 x 13 baking dish Cheese and vegetable grater Chocolate zucchini cake Serves 8 Prep 15 mins Cook 45 mins Heavenly, moist and delicious, this gluten-free chocolate zucchini cake will have your family asking for more! **Cake** 1/2 cup unsalted butter (softened, plus more for greasing) 1 3/4 cup granulated sugar 1/2 cup vegetable oil 2 large eggs 1 tbsp vanilla extract 1/2 cup sour milk (see notes) 1 3/4 cup granulated sugar 2 1/2 cups all-purpose flour 4 tbsp cocoa 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt 2 cups zucchini (peeled and grated) **Topping** 1/2 cup chocolate chips 1/2 cup chopped walnuts 1/2 cup brown sugar Move the oven rack to the lower 3/4 of the oven. Preheat the oven to 325 F. Using a mixer, combine the butter and the sugar and mix until creamy. On low speed, incorporate the following ingredients one at a time: oil, eggs, vanilla and sour milk. In a large bowl, combine the flour, cocoa, baking powder, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients mixing just until it is incorporated. Finally, add the grated zucchini. Transfer the batter to a greased 9 x 13 baking dish and spread out the batter. In a small bowl, combine the topping ingredients (chocolate chips, 1/2 cup brown sugar and 1/2 cup chopped walnuts). Evenly distribute the topping over the cake batter. Bake for approximately 45 minutes or until a cake tester comes out clean when inserted in the center. · Use a vegetable peeler to peel the skin from the zucchini, then grate it. · To “sour” milk, add 2 tsp of white vinegar to 1% or whole milk. · Use a 9 X 13 greased baking dish. Source: northwestspoon.com #Glutenfreechocolatecake #zucchini

Roasted red pepper hummus is full of vitamins and makes a great snack. Drizzle it with extra virgin olive oil and serve it with olives, apples, carrots or crackers. It’s back to school time and we’re in need of some yummy, healthy after school snacks. I love roasted red pepper hummus. It’s great with veggies, crackers and pita bread. Our favorite pairings with this dip are baby carrots, rice crackers and apples. Cucumber slices are great too. It’s a great way to get some extra veggie vitamins and fiber. Red bell peppers are loaded with vitamin C and antioxidants. Making your own roasted red pepper hummus is super easy. It’s best if the hummus has some time to “rest” so the flavors really meld. About 30 minutes in the fridge is perfect. I tend to make it a day ahead, so it’s ready to go right after school or can be packed away in a small container for lunches. Making your own hummus allows you to control the amount of garlic, spice and salt you prefer. There are also no preservatives to worry about. This recipe makes about a cup and a half of hummus. Store the hummus in an air-tight container in the fridge up to 3- 4 days. It usually doesn’t last more than 2 days in our household (because it’s eaten up)! This is a great dip for parties and football games. Serve it with a variety of veggies and crackers. It’s also great with a drizzle of olive oil, fresh olives and toasted pine nuts on top. Enjoy! This post contains affiliate links. Essential items for this recipe: Large baking sheet Sous Chef Food Processor or a blender Roasted red pepper hummus Sweet red bell peppers, fragrant garlic and thyme make this easy dip a hit. Perfect for after school snacks or a veggie dip. 3 red peppers (cored and sliced) 2-3 garlic cloves (skins removed and smashed) 4 1/2 tbsp olive oil (divided, 2 tbsp & 2 1/2 tbsp) 1/2 tsp dried thyme 1 15 oz can garbanzo beans (drained and rinsed) 2 tbsp lemon juice 2 tsp sea salt (divided, 1 tsp & 1 tsp) 1/4 tsp cayenne pepper 1/2 tsp freshly ground black pepper (divided, 1/4 tsp & 1/4 tsp) Move your oven rack to the lower 3/4 of the oven. Preheat the oven to 400 F. Core and remove the seeds from the red peppers and slice them. Remove the skins from the garlic cloves and smash them once. To smash garlic, carefully use the side of your knife blade and press down with the palm of your hand on. Place the red peppers and garlic on a large baking sheet. Add 1 1/2 to 2 tablespoons of olive oil to the red peppers and toss them with your hands. Season the peppers with 1/2 tsp of thyme, 1 tsp sea salt and 1/4 tsp freshly ground black pepper. Roast the peppers in the oven at 400 F for approximately 10 minutes. Then reduce the heat to 375 F and roast for approximately another 30 minutes or until the peppers have softened and begun to caramelize. Stir and turn the peppers a couple times during this time. Remove the peppers from the oven and let them cool for 5 minutes. Next, add them to the food processor. Add the garbanzo beans, 2 1/2 tbsp olive oil, 1 tsp sea salt, lemon juice, cayenne pepper and blend until smooth. Add the remaining 1/4 tsp ground black pepper as needed to taste. Let the hummus cool in the fridge for 30 minutes. This lets the flavors really come together. Garbanzo beans are also known as chick peas. Store in an air-tight container in the refrigerator for 3 – 4 days. Source: northwestspoon.com #hummus #redbellpeppers

Figgy dark chocolate chunk cookies make a sweet and savory treat. They are fruity, nutty and chocolaty. These cookies are deeee-lish! Have you had figs lately? It might be time to revisit this ancient fruit. Figgy dark chocolate chunk cookies The Ancient Greeks and Romans revered the fig. They are sweet, delicious and high in antioxidants and fiber. They can help lower your cholesterol and contain heart healthy and cancer fighting properties too. You can find dried figs year round , which is what I used for this decadent figgy dark chocolate chunk cookie . Check the bulk section of your grocery store or shelves for packaged dried figs from California. Fresh figs, usually available from June through September also make a great snack on their own. Golden figs and Mission figs An indulgent treat. Sweet chewy figs, nutty pecans and savory dark chocolate with a hint of sea salt in every bite. I was reintroduced to figs by The California Fig Advisory Board , a Premier sponsor at a food blogging conference (IFBC) I recently attended in Sacramento, California. While there I received gorgeous samples of dried California Golden Figs and Mission Figs. I used the golden figs in this recipe, but you can use any variety. Give figs a try again! I recommend including them in a fresh garden salad. They’re also a wonderful accompaniment (fresh or dried) to cheese and charcuterie boards. For more recipes and fresh ideas on how to use figs visit Californiafigs.com. Figgy dark chocolate chunk cookies are delicious I hope you enjoy this sweet, nutty and savory cookie. I’m so happy the California Fig Advisory Board sponsored this event and reminded me how delicious, healthy and versatile figs are. In fact, my husband declared that these cookies are his new favorite chocolate chip cookie! This post contains affiliate links. Recommended for this recipe: Golden California Figs or California Mission Figs Medium Cookie Scoop Commercial Baker’s Half Sheet You’ll love these cookies Figgy dark chocolate chunk cookies An indulgent treat, perfect for tea or coffee. This cookie features sweet chewy figs, nutty pecans, savory dark chocolate and a hint of sea salt in every bite. 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp fine sea salt 2 sticks butter (1 cup, softened, unsalted preferable) 3/4 cup granulated sugar 3/4 cup brown sugar (packed) 1 tsp vanilla extract 2 large eggs 1 cup dried figs (chopped small pieces) 3/4 cup dark chocolate chunks 3/4 cup pecan pieces 1 – 1 1/2 tbsp coarse sea salt (for topping) Preheat the oven to 375 F. In a medium-sized bowl, combine the flour, baking soda and salt. Set aside. Using a stand-mixer, beat the butter and sugars until creamy. Lower the speed. Incorporate one at a time, the vanilla and each egg. Slowly incorporate the flour mixture. Then stir in the figs, chocolate chunks and pecans. Drop rounded tablespoons onto ungreased baking sheets. I recommend using a cookie scoop. Sprinkle small pinches of coarse sea salt over the tops of each cookie mound. Bake for 9 – 11 minutes or until the edges of the cookies begin to turn golden brown. Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to racks to cool. Enjoy! Source: northwestspoon.com #Californiafigs #chocolatechunkcookies #figs

Fragrant and fruity winter squash saute is a burst of flavor and textures. You can use almost any kind of squash but I recommend trying this dish with kabocha squash, also known as Japanese pumpkin. Fragrant and fruity winter squash saute Kabocha, acorn, butternut and pumpkin ~ oh my!!! So many different winter squashes to try. I love cool and crisp fall days in October. I also love the great variety of squash we now see at the grocers. While they are all slightly different, I find the majority of them are fantastic with fragrant and sweet spices. In this winter squash saute, I used all of my favorites ~ sea salt, cinnamon, nutmeg, thyme, and red chili pepper flakes . A friend of ours grew kabocha squash in their garden this past summer. We were lucky to receive some. Also known as Japanese pumpkin, Kabocha squash is slightly sweet and has a similar texture to pumpkin or butternut. I used it here in this fragrant and fruity squash saute, but you can use other varieties of winter squash and achieve great results. I recommend acorn, hubbard or butternut for their texture and pairing with these spices. It’s a great accompaniment to chicken, turkey or pork. If you are looking for more plant-based recipes, this squash saute pairs great with seared tofu or add in your favorite type of beans. In this fragrant and fruity winter squash saute, you’ll get a taste of naturally sweet squash, fruity raisins and Craisins, a crunch of celery and walnuts all pulled together with kale and the fragrant spices of nutmeg, cinnamon and thyme. It’s fall on a plate. This post contains affiliate links. Recommended items for this recipe: Large skillet Vegetable peeler Fragrant and fruity winter squash saute In this fragrant and fruity winter squash saute, you’ll get a taste of naturally sweet squash, fruity raisins and Craisins, a crunch of celery and walnuts all pulled together with kale and the fragrant spices of nutmeg, cinnamon and thyme. It’s fall on a plate. 1 small winter squash (about 2 lbs (see notes below) 1 medium onion (diced (about 3/4 cut) 1/2 cup celery (diced) 1-2 medium garlic cloves (minced (to taste) 2 cups kale (stems removed, chopped in thin strips) 1 pinch sea salt 1 pinch freshly ground black pepper 1/4 tsp freshly ground nutmeg 1/2 tsp cinnamon 1/2 tsp dried thyme 1 pinch red chili pepper flakes 1/4 cup walnuts (roughly chopped) 1/4 cup Craisins (dried cranberries) 1/4 cup golden raisins 2- 2 1/2 tbsp sunflower oil ((or other neutral oil) Cut the squash in half. Remove any seeds and strings. Use a vegetable peeler to peel the skin off. Cut into bite sized pieces. In a large skillet, heat the sunflower oil over medium-high heat. Cooking the onion and celery a few minutes until it begins to soften. Add the squash and the garlic and continue cooking until the squash begins to brown. Add the kale and seasonings. Continue cooking until the kale begins to soften and the squash is fork tender. Reduce the heat if necessary to avoid burning. Add the walnuts, Craisins and raisins. Turn off the heat and toss. Serve immediately. Source: northwestspooncom #squash

Achieving perfect cranberry sauce is easier than you may think! Here I provide two recipes to satisfy your cranberry sauce cravings. Both recipes taste great and will complement your holiday meals. Do you make your own cranberry sauce? It’s so easy and tastes much better freshly made than from a can. This cranberry sauce recipe has hints of orange and spice . It will pair perfectly with your Thanksgiving turkey or holiday ham. The basic formula for cranberry sauce is 1 cup sugar, 1 cup water and one bag of cranberries . Slight adjustments to this basic formula give you delightful and unexpected results. Cranberries are considered a super food Cranberries are a good source of vitamin C, vitamin E and fiber. According to Medical News Today , cranberries also contain vitamin K, manganese and a large array of phytonutrients that help to protect the body from harmful free radicals and offer anti-inflammatory and cancer-preventing properties. The method for preparing the sauce in each recipe below is the same. Make the cranberry sauce ahead and store it in the freezer or in sterilized and sealed canning jars. These recipes will fill two 8 oz canning jars. Recipe 1: Holiday delight cranberry sauce This recipe is perfect for those of you who like the tart-sweet cranberry flavor and are ready to add a little twist and hint of spice to your table. Hints of orange and nutmeg compliment the natural tart-sweet cranberry flavor. 12 oz bag of cranberries ¾ cup sugar ¼ cup water ¾ cup orange juice ¼ tsp freshly ground nutmeg Recipe 2: Very-berry cranberry sauce This recipe is perfect for those of you who like basic cranberry sauce (more like the canned) and prefer it on the sweet side . You are still not sure you’re ready to give up the can. I’m here to help you release that can!! 12 oz bag of cranberries ¾ cup sugar 1 cup orange juice How to prepare the cranberry sauce (either recipe above) Wash and drain the cranberries. Add the cranberries, sugar and liquids to a small sauce pan. On medium-high heat, bring the berries to a boil. Reduce the heat to medium-low and simmer until the sauce thickens (generally 10 – 15 minutes). Add the nutmeg mid-way through the cooking time (if using). Stir the cranberry sauce frequently and monitor the heat. Reduce the heat if necessary to avoid burning. Transfer the sauce to a bowl to cool. Once cooled it is ready to enjoy or store. Two ways to perfect cranberry sauce Choose the recipe that’s best for you! Both recipes are prepared the same way. Recipe 1: Holiday delight cranberry sauce (tart/sweet flavor) 12 oz bag cranberries 3/4 cup sugar 1/4 cup water 3/4 cup orange juice 1/4 tsp freshly ground nutmeg Recipe 2: Very-berry cranberry sauce (sweeter, slight orange, more like canned) 12 oz bag cranberries 3/4 cup sugar 1 cup orange juice Method Wash and drain the cranberries. Add the cranberries, sugar and liquids to a small sauce pan. On medium-high heat, bring the berries to a boil. Reduce the heat to medium-low and simmer until the sauce thickens (generally 10 – 15 minutes). Add the nutmeg mid-way through the cooking time if desired. Stir the cranberry sauce frequently and monitor the heat. Reduce the heat if necessary to avoid burning. Transfer the sauce to a bowl to cool. Once cooled it is ready to enjoy or store. Make the cranberry sauce ahead and store it in the freezer or in sterilized and sealed canning jars. These recipes will fill two 8 oz canning jars. Follow the instructions for sterilizing and sealing canning jars on the manufacturers instructions. Source: northwestspoon.com #cranberry #Holidaycranberrysauce

Stuffing is everyone’s favorite at Thanksgiving! The addition of mild Italian sausage, pear and dried cranberries adds richness, subtle sweetness and color to this dish. It’s not as hard as you may think to make fresh stuffing from scratch. Give up the box! No preservatives! Make this Thanksgiving stuffing and you’ll be the star of the show (well, next to the turkey that is). Whenever I make this stuffing, friends who swear by the “box stuffing” always comment on how delicious it is. They are pleasantly surprised. How do you like to make stuffing? Do you bake it separately in a casserole dish or stuff it in the turkey? With this stuffing recipe you can do either. I started making stuffing in a casserole dish several years ago and have never looked back. This recipe will fill an 18-20 lb turkey or a 13 x 9 x 2 inch Pyrex casserole dish. Your whole kitchen will smell amazing. Ingredients for best ever Thanksgiving stuffing For this stuffing you’ll need the following ingredients. You can buy unseasoned bread cubes or I show you how to make your own below. Mild Italian sausage adds a rich savory flavor to the stuffing. Pears are delicious this time of year. It adds a subtle sweetness. I usually choose an Anjou pear, however, you can choose another type you prefer. You'll need dried cranberries or (Craisins). Craisins are a brand of dried cranberries that are easy to find and will work well. They add color, texture and a slight tartness to the stuffing. ½ lb (5 oz box) golden oak shiitake mushrooms, sliced 1 tablespoon butter 1 tsp extra virgin olive oil 3 celery stalks, diced 1 medium sized sweet onion, diced 2-3 garlic cloves, crushed and minced ¼ cup Italian parsley, diced ½ tsp poultry seasoning Pinch of salt and pepper ½ lb mild Italian sausage (about 4 links Isernio’s sausage, meat removed from casings) 1 large Anjou pear, diced (skin on) 1 cup dried cranberries (Craisins) 1 bag bread cubes (about 6 cups, see notes below for making your own) 2 ½ – 3 ½ cups low-sodium chicken broth How to make Thanksgiving stuffing In a deep frying pan on medium-high heat, melt the butter and fry mushrooms until they begin to turn golden brown. Set aside in a small bowl. Add olive oil to the pan and sauté celery, onion and garlic for about 10 minutes. Mix in parsley, poultry seasoning and a pinch of salt and pepper. Push the veggies to the side of the pan and add the sausage. Break up the sausage into smaller pieces as it is cooking. When the meat is almost cooked, add the mushrooms, pear and Craisins. Reduce the heat to low and continue to cook for another 5-10 minutes. In a large pot, add the bread cubes and the cooked stuffing mixture. Slowly stir in half of the chicken broth. Mix and add more to moisten as needed. It should not be too wet. It is ready to stuff in the turkey or transfer into a casserole dish greased with Pam cooking spray. If using a casserole dish, the stuffing can be a little moister. Cover loosely with aluminum foil and bake for one hour in a pre-heated oven at 350 F. After the first 30 minutes, remove the foil and bake uncovered so it becomes golden brown. How to make stuffing bread cubes Making your own bread cubes for stuffing begins with selecting the right loaf of bread. Buy a Parisian or Italian peasant loaf bread. Cut the bread into about 1 inch cubes and lay them out on a baking sheet. Toast the cubes in a preheated oven to 300 F for about 15 – 25 minutes. Turn the cubes part way through the toasting process. Keep an eye on them as you want them to be lightly toasted and golden, not burnt. That’s it! No seasonings are necessary as you’ll be adding those into the stuffing mixture. More great Thanksgiving side dishes For many people the joy of the Thanksgiving feast comes from all the amazing side dishes that accompany the turkey. Give these ideas a try! Thyme roasted pears ~ not your ordinary vegetables. These are a sweet surprise. Roasted carrots with rosemary and prosciutto ~ fragrant, sweet and savory. Root vegetable saute ~ creamy mix of root vegetables. Homemade cranberry sauce ~ an easy classic. I hope you enjoy this recipe for best ever Thanksgiving stuffing. It’s one of our family’s favorite dishes at Thanksgiving. Leave me a comment below about your thoughts and experiences with this recipe. I wish you a very happy Thanksgiving. Happy cooking! Michelle Best ever Thanksgiving stuffing The addition of mild Italian sausage, pear and dried cranberries adds richness, subtle sweetness and color to this delicious Thanksgiving stuffing. 1/2 lb golden oak shiitake mushrooms (sliced, (one 5 oz box)) 1 tbsp butter 1 tsp extra virgin olive oil 3 celery stalks (diced) 1 medium sized sweet onion (diced) 2 to 3 garlic cloves (crushed and minced) 1/4 cup Italian parsley (diced) 1/2 tsp poultry seasoning 1 pinch salt and pepper 1/2 lb mild Italian sausage ((about 4 links Isernio’s sausage, meat removed from casings)) 1 large Anjou pear (diced, (skin on)) 1 cup dried cranberries (Craisins) 1 bag bread cubes ((about 6 cups)) 2 1/2 to 3 1/2 cups low sodium chicken broth In a deep frying pan on medium-high heat, melt the butter and fry mushrooms until they begin to turn golden brown. Set aside in a small bowl. Add olive oil to the pan and sauté celery, onion and garlic for about 10 minutes. Mix in parsley, poultry seasoning and a pinch of salt and pepper. Push the veggies to the side of the pan and add the sausage. Break up the sausage into smaller pieces as it is cooking. When the meat is almost cooked, add the mushrooms, pear and Craisins. Reduce the heat to low and continue to cook for another 5-10 minutes. In a large pot, add the bread cubes and the cooked stuffing mixture. Slowly stir in half of the chicken broth. Mix and add more to moisten as needed. It should not be too wet. It is ready to stuff in the turkey or transfer into a casserole dish greased with Pam cooking spray. If using a casserole dish, the stuffing can be a little moister. Cover loosely with aluminum foil and bake for one hour in a pre-heated oven at 350 F. After the first 30 minutes, remove the foil and bake uncovered so it becomes golden brown. Source: northwestspoon.com #sausage #stuffing #Thanksgiving

This is easy to make, velvety smooth, milk chocolate fudge that everyone loves. It is a delight to make around the holidays. Best of all, it freezes well, so you can make a big batch ahead of time. During the holiday season, I like to give packages of homemade fudge as gifts. But making fudge can sometimes be a tricky task. Adding marshmallows to the recipe helps keep the candy from seizing or crumbling. The result is a velvety smooth, milk chocolate treat everyone loves. If you like nuts, walnuts are a great addition. What you’ll need ½ cup, plus 1 tbsp unsalted butter 1 ½ cups sugar 1 14 oz can sweetened condensed milk 1 tsp pure vanilla extract pinch of salt 16 marshmallows (regular size, not minis) 1 ½ cups semisweet chocolate chips 1 cup chopped walnuts (optional) Begin by lining a 9 inch square baking pan with nonstick aluminum foil and set aside. In a large saucepan, melt the butter over medium heat. Add the sugar and condensed milk. Stir continuously to melt and fully incorporate the sugar. Add the vanilla extract and salt. Once the sugar melts, it will look more smooth and glossy in appearance. Add the marshmallows and stir continuously until it begins to bubble. Next, stir for five minutes on a low boil. (Reduce the heat if necessary during this time so it does not burn.) Remove from the heat. Stir in the chocolate chips until completely melted. Add nuts if desired. Walnuts are a great flavor combo with chocolate. Spread into the lined prepared pan and cool. Refrigerate for at least 4 hours before serving. Cut into small squares. Store in an airtight container lined with parchment paper. Fudge will also freeze well. Holiday fudge is melt in your mouth delicious. I hope you enjoy this easy holiday fudge recipe. Leave me a comment below! Holiday fudge This is easy to make, velvety smooth, milk chocolate fudge that everyone loves. It is a delight to make around the holidays. Best of all, it freezes well, so you can make a big batch ahead of time. 1/2 cup plus 1 tbsp unsalted butter 1 1/2 cups sugar 1 14 oz can sweetened condensed milk 1 tsp pure vanilla extract 1 pinch salt 16 marshmallows (regular size, not minis) 1 1/2 cups semisweet chocolate chips 1 cup chopped walnuts (optional) Line a 9 inch square baking pan with nonstick aluminum foil and set aside. In a large saucepan, melt the butter over medium heat. Add the sugar and condensed milk. Stir continuously to melt and fully incorporate the sugar. Add the vanilla extract and salt. Once the sugar melts, it will look more smooth and glossy in appearance. Add the marshmallows and stir continuously until it begins to bubble. Stir for five minutes on a low boil. (Reduce the heat if necessary during this time so it does not burn.) Remove from the heat. Stir in the chocolate chips until completely melted. Add nuts if desired. Spread into prepared pan and cool. Refrigerate for at least 4 hours before serving. Cut into small squares. Store in an airtight container lined with parchment paper. Fudge will also freeze well. Source: northwestspoon.com #Fudge #Holidayfudge #marshmallows

Break out of your hum-drum vegetable routine and serve up these sweet and fragrant thyme roasted pears. Thyme roasted pears make a great side dish to so many different meals. If you are plant-based, try them with any vegetable soup, stew or salad. For the meat eaters in your family, you’ll find they go perfectly with almost any kind of roasted meat. Sweet and fragrant, these roasted pears are simple to bake. I selected fresh Washington Anjou pears, but you can choose any kind of pear you like. Did you know more organic pears are grown in Washington state in the Leavenworth area than any other part of the nation? Sweet, delicious – local. This is a recipe for a healthy meal. What you’ll need 3 Anjou or bosc pears Extra virgin olive oil Fine Mediterranean sea salt or kosher salt Freshly ground black pepper Fresh thyme Thyme roasted pears Break out of your hum-drum vegetable routine and serve up these sweet and fragrant thyme roasted pears. 3 Anjou or Bosc pears (sliced in half lengthwise and cored) 1-2 tbsp extra virgin olive oil 1-2 pinches Mediterranean sea salt or kosher salt 1-2 pinches freshly ground black pepper 4-6 sprigs fresh thyme (remove thyme leaves) Wash and pat dry each pear. Slice each pear in half lengthwise. Using a teaspoon, gently remove the core. Preheat the oven to 375 F. On a baking sheet, toss each pear – both sides in about 1.5 – 2 tbsp of olive oil. Season with a pinch or two of salt and freshly ground black pepper. Remove the leaves from about 4 – 6 sprigs of fresh thyme. Sprinkle the thyme on the pears. Lay the pears face down and bake in the oven for approximately 20 minutes or until fork tender. Turn the pears over about halfway through the baking time. Serve hot. Source: northwestspoon.com #Pears #thyme

Roasted rack of venison with rosemary and pancetta is perfect for a special wintery and fragrant dinner. Serve it with a side of thyme roasted pears and a glass of red wine for an elegant and complete meal. The rib rack of venison is a tender and lean cut of meat that lends itself well to fragrant and earthy flavors such as rosemary, garlic and thyme. Roasted rack of venison with thyme roasted pears, picante hubbard squash and fig preserves I’ve always wanted to try venison, but like many people found myself rather intimidated to make it. I was up for the challenge to try something new. I decided to pair the venison with fruity and savory flavors that pay great respect to this beautiful animal. The end result was a tender, lean and succulent roasted rib rack infused with rosemary, garlic, thyme and pancetta. To balance the rich flavor of the venison, it was accompanied by thyme roasted pears and picante roasted hubbard squash. Once you know a few tips, venison isn’t as intimidating as you might think. Here’s what I learned: Before preparing venison it helps to know if the cut of meat is tender or tough. This will affect your cooking method. Tender – not very long and medium-rare. Better for pan-searing or roasting. Tough – low and slow. Better for stews or braising in liquid. It’s also helpful to know whether the venison is farmed or wild. Farmed tends to be less gamey. Using a marinade with a little acid (such as red wine or vinegar) overnight helps reduce the gamey-ness. Use a digital meat thermometer to monitor the internal temperature. Use a heavy gauge oven-safe sauté pan or roasting pan for more even distribution of heat. Once it’s cooked, let it rest. Transfer the meat to a platter or cutting board and let it rest several minutes before cutting into it. This helps retain it’s juiciness. The venison used in this recipe is a New Zealand Cervena, French cut rib rack . It is farmed, free range, and hormone free. It is a lean and tender cut of meat. Allow for at least one venison rib per person. I found the venison to be rich in flavor and hearty. One rib was plenty for me with side dishes. Finish your side dishes before you begin. They can rest covered with foil to retain the heat while you prepare the venison. Recommended side dishes: Thyme roasted pears Picante roasted hubbard squash What you’ll need Serves 4 people Ingredients Venison rib French rack – at least 4 ribs 2 – 3 garlic cloves, finely diced 2 garlic cloves, crushed but left whole Fresh thyme leaves, 3 – 4 sprigs Fresh rosemary, 3 – 4 sprigs Extra virgin olive oil, 2 – 3 tbsp Sea salt Freshly ground black pepper Pancetta – you’ll need about 3 slices per two ribs, roughly chopped 1 bottle good quality red wine blend 1 can beef broth Method Day before: With a sharp knife remove any silver skin that may still be there. This is a light connective tissue on the outside of the meat. It is not difficult to remove. Gently let the knife do the work and pull it aside. I recommend slicing portions of the rib rack – two ribs at a time for easier handling and more even cooking. Rinse and pat the meat dry. Place the ribs into a large zip lock bag and marinate the meat overnight in 1/2 cup of red wine and 1/2 cup of beef broth. Tip: To scale this recipe for more people, a llow for ¼ cup of red wine and ¼ cup of beef broth for every two ribs. Use a good quality red wine blend. Wine recommendation: Venison pairs nicely with red wine blends. I used a 2013 Rock Island Red, from Ryan Patrick Vineyards – an award winning Washington wine from the Columbia Valley. This is a wonderful drinking wine and paired perfectly with the venison. It features flavor layers of dark cherry, plum and cocoa. Cooking the venison: Remove the venison from the marinade and pat it dry with paper towels. Drizzle both sides with a little olive oil. Then season them with a pinch or two of sea salt and freshly ground black pepper. Finally, sprinkle each one with fresh thyme leaves and 2 – 3 cloves of finely diced garlic. Set aside. Move the oven rack to lower third of the oven. Preheat the oven to 375 F. Use a heavy gauge oven-safe sauté pan. On medium-high heat, add about 1 tbsp of olive oil. Then add two cloves of crushed garlic and a sprig or two of rosemary. Sauté the garlic in the oil for a few minutes and add the pancetta. Tip: Once the garlic toasts, remove it from the pan. ( This imparts garlic flavor into the oil. Once garlic browns it becomes bitter ). Sauté the pancetta until it is crispy (a few minutes). Remove with a slotted spoon and set aside for later. Move the rosemary to the side of the pan. Brown the venison rib rack on both sides (just a few minutes). Place the venison on top of some of the rosemary and place it into the oven to roast. Roast the venison until it reaches an internal temperature of 142 F (approximately 15 – 20 minutes). I also turned the venison once half way through the cooking time to encourage even cooking. Transfer the meat to a platter or cutting board and cover with foil. The temperature should continue to rise another few degrees to 145 F as it rests for several minutes. Deciding what temperature was medium-rare for vension was the hardest part of this recipe challenge for me. Just about every recipe I looked at during my research had a different recommendation. Temperatures varied between 125 – 145 degrees F. Some sites also stated that if the venison is wild, it should be cooked to a minimum of 145 F to kill any parasites or bacteria that may be present. Something to keep in mind if you have wild hunted venison. In the end, I decided upon 142 F and was happy with the medium-rare result after it had rested. Remember, ovens vary and when in doubt, monitor the cooking progress. Red wine reduction While the venison rests, you can prepare a simple red wine reduction to drizzle over top of the chops. Using the same sauté pan ( careful it’s hot! ) on high heat, add ½ cup of red wine and a ½ cup of beef broth and simmer scraping down the browned bits from the bottom of the pan until it reduces by about half. Remove the rosemary. Add two tablespoons of butter and season with a little salt and pepper. Prior to serving, put the liquid through a fine sieve. Presentation: Nestle the venison next to your chosen side dishes. Drizzle a small amount of the red wine reduction over the meat and top with crispy pancetta just prior to serving. Garnish with homemade fig preserves or Italian parsley on the side. I’d like to thank Marx Foods for sponsoring this wonderful, wintery and special meal. We can now add venison to our list of possibilities. If you have a chance, check out their retail store or shop online. There is a multitude of specialty products just waiting for you to discover. Roasted rack of venison with rosemary and pancetta Roasted rack of venison with rosemary and pancetta is perfect for a special wintery and fragrant dinner. Serve it with a side of thyme roasted pears and a glass of red wine for an elegant and complete meal. 4 ribs venison French rib rack 2-3 cloves garlic (finely diced) 2 cloves garlic (crushed and left whole) 3-4 sprigs fresh thyme 2-3 tbsp extra virgin olive oil sea salt freshly ground black pepper 6-8 slices pancetta (chopped) 1 bottle red wine blend 1 can beef broth Day before: With a sharp knife remove any silver skin that may still be there. This is a light connective tissue on the outside of the meat. It is not difficult to remove. Gently let the knife do the work and pull it aside. I recommend slicing portions of the rib rack – two ribs at a time for easier handling and more even cooking. Rinse and pat the meat dry. Place the ribs into a large zip lock bag and marinate the meat overnight in 1/2 cup of red wine and 1/2 cup of beef broth. Cooking the venison: Remove the venison from the marinade and pat it dry with paper towels. Drizzle both sides with a little olive oil. Then season them with a pinch or two of sea salt and freshly ground black pepper. Finally, sprinkle each one with fresh thyme leaves and 2 – 3 cloves of finely diced garlic. Set aside. Move the oven rack to lower ¾ of the oven. Preheat the oven to 375 F. Use a heavy gauge oven-safe sauté pan. On medium-high heat, add about 1 tbsp of olive oil. Then add two cloves of crushed garlic and a sprig or two of rosemary. Sauté the garlic in the oil for a few minutes and add the pancetta. Tip: Once the garlic toasts, remove it from the pan. (This imparts the garlic flavor into the oil. Once garlic browns it becomes bitter). Sauté the pancetta until it is crispy (a few minutes). Remove with a slotted spoon and set aside for later. Move the rosemary to the side of the pan. Sear the venison and brown them on both sides (a few minutes). Place the venison on top of some of the rosemary and place it into the oven to roast. Roast the venison until it reaches an internal temperature of 142 F (approximately 15 – 20 minutes). I also recommend turning the venison once half way through the cooking time to encourage even cooking. Transfer the meat to a platter or cutting board and cover with foil. The temperature should continue to rise another few degrees to 145 F as it rests for several minutes. Red wine reduction: While the venison rests, you can prepare a simple red wine reduction to drizzle over top of the chops. Using the same sauté pan (careful it’s hot!) on high heat, add ½ cup of red wine and a ½ cup of beef broth and simmer scraping down the browned bits from the bottom of the pan until it reduces by about half. Remove the rosemary. Add two tablespoons of butter and season with a little salt and pepper. Prior to serving, put the liquid through a fine sieve. Presentation: Nestle the venison next to your chosen side dishes. Drizzle a small amount of the red wine reduction over the meat and top with crispy pancetta just prior to serving. Garnish with homemade fig preserves or Italian parsley on the side. Source: northwestspoon.com #MarxFoods #Venison

Crab cake eggs benedict is a decadent special treat. They are rich, tangy and delicious. This recipe is perfect for a brunch or special meal. I use Dungeness crab because they are local to the Pacific Northwest, but you can use other types of crab as well. Crab cake eggs benedict is a little indulgent and does take some time to prepare. But the end result is really worth it. If you are a seafood and an eggs benedict fan, I think you’ll love this recipe. There are three components to preparing this recipe – the crab cake, poached eggs and hollandaise sauce . To help cut down on the amount of work here’s a tip! Make the crab cakes the day before for a stress-free morning. It’s best to make the crab cakes ahead of time and refrigerate. Simply reheat the crab cakes in a saute pan while you prepare the sauce and eggs. I discovered this delicious combination one morning when I had left-over crab cakes from the night before. I was craving eggs benedict and decided to give this a try. Wow! So good! Many crab cake recipes call for a kick of spice. Usually in the form of cayenne pepper. This recipe below is quite mild because my kids don’t like the spice. You can adjust the spice level to your tastes. This is a photo of the crab cakes themselves plated as an appetizer from a previous meal. Dungeness crab cakes If you give this recipe for crab cake eggs benedict a try, please leave me a comment below. I’d love to hear how they turned out for you. Crab cake eggs benedict Rich, tangy and delicious, this brunch recipe for crab cake eggs benedict is a decadent special treat. Crab cakes: 1 lb dungeness crab meat 2 tbsp mayonaise 1 tbsp dijon mustard 1 whole egg 1 cup panko bread crumbs (or gluten-free dried bread crumbs) zest and juice of one lemon 1/2 red bell pepper (finely diced) 1/4 cup sweet onion (finely diced) 2 tbsp chopped cilantro (plus more for garnish) sea salt and pepper 1 dash cayenne pepper (or 1/2 tsp Old Bay seasoning if you prefer) 1-2 tbsp vegetable oil (for cooking) Hollandaise sauce: 3 egg yolks 1 tbsp water (or a splash more if needed) 1 tbsp freshly squeezed lemon juice 6-8 oz soft butter 1 pinch salt 1 dash cayenne pepper (if desired) Perfectly poached eggs: large sauce pan filled half way with water 1-1 1/2 tbsp white vinegar 1 dash salt 6 eggs Crab cakes: Gently squeeze all the water out of the crab meat. In a large bowl, combine all ingredients and season to taste. Adjust wetness of mixture with panko or mustard/mayo if necessary. Be careful not to overwork the mixture. Gently form small patties. On medium-high, heat the oil in a large non-stick skillet. Cook just a few minutes, turning once until both sides are golden brown and the crab cakes are heated through. Set aside in a warm place while you prepare the hollandaise and eggs. Hollandaise sauce: Whisk the yolks, tbsp. of water and lemon juice in the saucepan until thick and pale. Place over low heat and continue to whisk. Make sure to reach all over the bottom and sides of the pan where the eggs tend to overcook. Move the pan back and forth for a few seconds into another pan of cold water to help moderate the heat. You don’t want them to get too hot too fast. They will become frothy, increase in volume and thicken. When you can see the bottom of the pan as your whisking and it appears thick and smooth, it is ready for the butter. Remove it from the heat and one spoonful at a time, whisk in the butter. Once it’s reached the consistency you want, season with a little salt and a dash of cayenne pepper. Keep warm while you prepare the eggs. Check on it periodically and whisk. Poached eggs: Heat the water, vinegar and salt until a low boil (little bubbles form). Moderate the heat so the water is not boiling too much. Gently, slip each egg one at a time into the water. Adjust heat if necessary for a gentle boil. The eggs should begin to lift from the bottom of the pan. For a soft center, cook the eggs only for about 2 to 2.5 minutes. Remove from heat. Use a slotted spoon to gently lift and drain each egg one at a time. Presentation: To assemble, plate one crab cake, egg and top with hollandaise. Garnish with fresh cilantro. Serve immediately. Make the crab cakes the day before and refrigerate. It helps cut down on time in the kitchen in the morning. Simply reheat the crab cakes in a saute pan while you prepare the sauce and eggs. Source: northwestspoon.com #crab #Eggs #eggsbenedict

Warm up with some easy good for you chicken soup! Use the slow cooker to cook the chicken and make your broth. Finish the soup on the stove in less than 30 minutes. This is a family favorite and healthy for you too. When it’s cold outside or you’re feeling a little under the weather – – warm up with this homemade chicken soup. Make this homemade chicken soup ahead of time and freeze portions. You’ll be grateful you did when you need a quick meal to defrost or suddenly come down with a cold or flu. I make the broth and cook the chicken for this soup in the slow-cooker. The chicken turns out perfectly tender and the broth is rich in flavor and nutrients. The best part is that the slow-cooker is busy doing the work, while I’m out picking up the kids from school and taking them to activities. I finish off the soup on the stove when we get home and it’s ready in 30 minutes. This recipe will make enough chicken soup for at least six people. You will have left-overs for a family of four. If you are cooking for a large group of people and will likely use the whole pot of soup in one meal, you can cook the pasta in the soup and serve immediately if desired. The starches from the pasta will likely cloud the soup somewhat. If you prefer a more clear broth, or have individuals who prefer gluten-free pasta options, keep the pasta you cook separate. Here’s a tip: When serving, add the cooked pasta into your soup bowl, then add the desired amount of soup. Keeping the pasta separate helps keep the pasta from getting too water logged and soggy. It also enables you to store or freeze left-over soup for a rainy day without having soggy bloated pasta suck up your delicious broth. This soup is even better the next day and you can easily skim fat off it next day. Rainy day chicken soup Baby it’s cold outside! Warm up with some easy good for you chicken soup! Use the slow cooker to cook the chicken and make your broth. Finish the soup on the stove in less than 30 minutes. Cooking the chicken and making the broth 1/2 organic chicken (skin on, breast, leg, thigh and back bone; cut into quarters; remove excess fat or skin. Freeze the other half of the chicken for another use.) 2 cups water 1 pinch sea salt 1 handful onion (sliced) The soup 1 tbsp olive oil 1/2 cup onion (diced (use a red or yellow onion)) 2 ribs celery (diced) 2 carrots (cut into bite sized pieces (equals about ½ to ¾ cup)) Strained chicken broth from the crock pot 4-6 cups hot water 2 tsp fresh thyme (remove the thyme leaves from the twig) 1 – 1 1/2 tbsp fresh Italian parsley (finely diced) 1 tsp – 1 tbsp sea salt freshly ground black pepper to taste cooked and shredded chicken from above 1 cup cooked pasta (el dente (shells, cut up spaghetti, penne, rotini) Part 1: Cooking the chicken and making the broth Prepare the above ingredients and place into a crock pot. Cover and cook for 4 hours on high or 6 – 7 hours on low. While the chicken cooks chop, cover and set aside the ingredients below for the soup. Cook the pasta last – generally while you finish the soup. When the chicken is done, remove pieces using tongs to a large baking sheet. Using two forks, shred the chicken and separate out the bones and skin. Cover the meat and set aside while you finish the soup. Strain the liquid broth from the crock pot through a fine mesh strainer. Strain into a separate small pot. Part 2: The soup In a large pot on medium-high heat, add the olive oil. Add the onion and celery and sauté for a few minutes. Add the carrots and sauté several more minutes. Add the strained chicken broth and additional hot water. Bring the soup to a boil. Add the thyme, parsley salt and pepper and cook for several more minutes until the vegetables are cooked through el dente. Adjust the salt and pepper seasoning to taste. Turn off the heat and add the chicken. When serving, add the cooked pasta into your soup bowl, then add the desired amount of soup. Keeping the pasta separate helps keep the pasta from getting too water logged and soggy. It also enables you to store or freeze left-over soup for a rainy day without having soggy bloated pasta suck up your delicious broth. This soup is even better the next day and you can easily skim fat off it next day. Source: northwestspoon.com #chicken #slowcooker

Bruschetta and toast – a simple yet satisfying appetizer. Bruschetta is one of my favorite sides to serve when tomatoes are in season and fresh. Bruschetta is like a mild Italian salsa served with toast. Always use the freshest tomatoes and only fresh Italian basil for the best results. Pictured here above, I used very ripe hot-house tomatoes. You can use roma tomatoes or heirloom tomatoes for a beautiful mix of color and complexity. Also, go easy on the garlic. Raw garlic is strong and your guests will thank you for it later. Flavors in bruschetta will intensify as it sits. Here’s a tip Tear the basil with your hands or roll and then cut it with a knife in strips. This is called a chiffonade. Basil bruises easily and will brown if you chop it too much. What you’ll need 4 or 5 medium sized fresh tomatoes, roughly chopped Fresh basil (handful) Small garlic clove (crushed, finely diced) Sea salt and freshly ground pepper Extra virgin olive oil (about 1 tbsp) Always choose a flavorful high quality extra virgin olive oil for salads and bruschetta. A little goes a long way. I prefer a rough chop to the tomatoes. This gives the bruschetta a more rustic Tuscan appeal. Chop the tomatoes into bite-sized pieces and place into a bowl. Tear a handful of fresh basil into pieces with your hands and place into the bowl. Add crushed garlic and approximately a table spoon of olive oil. Season with salt and pepper to taste. Toss all ingredients together. Only use kosher salt or a fine Mediterranean salt. The kind of salt you use makes a huge difference in flavor as well. Making homemade toasts for cheese, dips or bruschetta is easier than you may think. When it’s just 4 – 6 people, I generally slice rustic bread, brush it with a little olive oil and take it out on the grill. However, if you need lots of toast for a party, I make it in the oven ahead of time. It’s more economical to make your own as well. Ideally, you want a light flavored simple rustic bread. I decided to try this mini artisan sourdough bread and it worked well. Alternatively, you could use a light wheat or buttermilk sandwich bread, crusts removed and cut into quarters. Seasoning for the bread Artisan mini bread Extra virgin olive oil (about 1/4 cup) 1-2 garlic cloves, crushed and finely diced pinch of salt Bruschetta and toast Bruschetta is like a mild Italian salsa served with toast. Always use the freshest tomatoes and only fresh Italian basil for the best results. Bruschetta 4-5 medium sized fresh tomatoes (roughly chopped) 1 handful fresh basil (torn) 1 clove garlic (crushed and finely diced) 1 pinch sea salt and fresh ground pepper 1- 1 1/2 tbsp extra virgin olive oil Toast 1 loaf mini artisan bread 1/4 cup extra virgin olive oil 1 pinch sea salt 1-2 cloves garlic (crushed, finely diced) Bruschetta Place chopped tomatoes into a bowl. Tear a handful of fresh basil into pieces with your hands and place into the bowl. Add crushed garlic and approximately 1 – 1 1/2 tbsps of olive oil. Season with salt and pepper to taste. Toss all ingredients together. Toast Preheat the oven to 375 F. In a bowl combine the olive oil, garlic and pinch of salt. Lightly brush the seasoned oil onto one side of the bread. Lay out the bread oil-side down on a large baking sheet. Bake in batches for about 8-10 minutes or until a light golden brown. Turn the bread over about halfway through the baking time. Cool before serving. Source: northwestspoon.com #Bruschetta #homemadepartytoast