Bolognese is a versatile meat sauce that can dress up many different kinds of pasta such as spaghetti, pappardelle, penne or rigatoni. Recently, I’ve started making my favorite traditional bolognese sauce in my Instant Pot. Whether this Instant Pot bolognese sauce recipe is cooked fast or slow it makes a comforting weeknight meal. Instant Pot bolognese This post contains affiliate links. The versatility as a multi-cooker is one of my favorite things about the Instant Pot . In fact, my favorite way to cook this bolognese sauce is on the Instant Pot’s slow cooker setting. I find this method just works best for my busy day, allowing me both flexibility and a hands-off cooking routine. However, if you’re short on time, you can also whip up this amazing bolognese sauce in warp speed by using the Instant Pot’s pressure cooker setting. While we enjoy this comforting bolognese sauce any time of year, it’s also super helpful to not have to monitor a bubbling sauce over the hot stove during the heat of the summer. Instant Pot for the win! Bolognese sauce in the Instant Pot Recommended My favorite bolgonese sauce recipe is inspired from and adapted from a traditional recipe from Lidia Bastianich . Traditionally, a bolognese sauce is simmered low and slow in a Dutch oven on the stove top for about 3 hours. I love all things Lidia and seeing her American Italian twists on traditional Italian recipes. I recommend adding any of her cookbooks to your cookbook collection. Spaghetti with bolognese sauce This bolognese sauce recipe has never failed me in the Instant Pot. One of the things I love so much about using the Instant Pot for this recipe is that it is ALL cooked in ONE pot!! You can easily walk away from it, go about your business and come back to an amazingly smelling kitchen with dinner ready. Today, I will share with you two ways to make this great bolognese sauce recipe in your Instant Pot ~ first using the pressure cooker function and second using the slow cooker function . The whole family will love this classic recipe Quality in, quality out Before we move onto the cooking technique, let’s talk about ingredients. To ensure the tastiest bolognese sauce, don’t skimp out on your ingredients. Higher quality “in” will yield higher quality “out” . I recommend using the following: San Marzano tomatoes A good quality Italian dry red wine Extra lean (and if possible) organic ground beef and pork Oregano and bay leaves, garlic is optional Whether dry or fresh, I love the fragrance and flavor oregano adds to the sauce. Perhaps this is an influence from Southern Italy I picked up as it seems oregano is in almost everything there. If you like a hint of spice, you can add in a pinch of red chili pepper flakes. Garlic is also optional and sometimes, I’ll change up the basic recipe provided below and add in a couple cloves of minced garlic. This recipe will yield enough sauce for 6 – 8 people. It freezes well in smaller portions for another day. It’s a great recipe to make on a Sunday (hence the term Sunday sauce). Enjoy your Sunday family meal and have left-overs for quick meals throughout the week. I often serve spaghetti alla bolognese with a simple garden salad dressed with this classic homemade red wine vinaigrette dressing . How to cook bolognese sauce in an Instant Pot The cooking technique for Instant Pot bolognese sauce is surprisingly very similar to a traditional method. First we saute the onions, vegetables and meat. Use the Instant Pot’s saute function for this. This step develops flavor before all the liquid ingredients and herbs are combined and simmered. After this step is complete, I usually set the Instant Pot to the slow cook function and set it for 5 hours. However, if you prefer, you can alternatively set the Instant Pot to a manual high pressure setting for 30 minutes. After 30 minutes, do a quick release of the steam. Most Instant Pots have a pre-programmed chili/bean button. You can also choose to select this function if you prefer and set it for 30 minutes. (The program is the same as the high pressure setting). After this cooking step is complete and the steam is safely released, simply set the Instant Pot to saute function again for approximately 5 minutes. During this time, you stir and reduce any extra liquid in the sauce down. Quite honestly, I’ve found I don’t have to do this for very long. Usually about 3 minutes maximum. There are many brands of electric pressure cookers on the market. If you are looking for an alternative to the “Instant Pot,” I recommend the Breville Fast Slow pro as pictured above. This is actually the brand I own. I love the sleek and intuitive design of it. Some people find all the buttons on the Instant Pot brand to be confusing and overkill. If you give this recipe a try, please let me know in the comments. I’d love hear about which method you use and your experience. Happy cooking! Michelle If you make any of my recipes, use #northwestspoon and share your photo. Instant Pot bolognese sauce Whether cooked slow or fast, this easy and versatile Instant Pot bolognese sauce with your favorite pasta makes a great meal any day of the week. 3 tbsp extra virgin olive oil 1 cup onion (I usually use a sweet onion, such as Walla Walla sweet or white.) 1/2 cup finely grated carrot 1/2 cup celery (and leaves), minced 1 lb ground beef (extra lean organic) 1 lb ground pork (organic) 1/2 cup dry red Italian wine 1 tbsp tomato paste 3 cups San Marzano whole plum tomatoes and liquid (about 1 1/2 28 oz cans, crush the tomatoes with your hands) 3 dried bay leaves 1 tbsp dried oregano 2 generous pinches sea salt 1 pinch freshly ground black pepper Set the Instant Pot to the saute function for 20 minutes. Heat the olive oil and stir in the onion, carrots and celery. Cook this stirring frequently until the onion begins to go translucent. Season it with a slight pinch of sea salt and pepper. Crumble in the ground beef and pork and continue to saute it until the meat is lightly browned and the liquid begins to evaporate. Use a wooden spoon to break up the meat during this process. It should take about 10 minutes. Add the wine, scrape up the bottom of the pot with a wooden spoon. Cook for about 4 minutes. Next, add in the tomato paste, hand crushed San Marzano tomatoes, bay leaves, and oregano. Season lightly with a little sea salt and pepper. Once the sauce begins to simmer, cancel the saute function. Follow either of the remaining instructions: 1) Cook it fast ~ pressure cooker setting Set the Instant Pot to high pressure for 30 minutes. After the 30 minutes, carefully do a quick release of the steam. Remove the lid. If necessary, set the Instant Pot to saute function for 5 minutes. Reduce the sauce slightly or to your tastes. Taste and season accordingly. (Most Instant Pots have a pre-programmed chili/bean button. You can also choose to select this function if you prefer and set it for 30 minutes. The program is the same as the high pressure setting). 2) Cook it slow ~ slow cooker setting Set the Instant Pot to the slow cooker setting for 5 hours. After this time, carefully remove the lid. If necessary, set the Instant Pot to saute function for 5 minutes. Reduce the sauce slightly or to your tastes. Taste and season accordingly. Optional: If you like garlic, add in 2 cloves minced garlic at the point where you add in the meat to change it up. Sprinkle generous amount of Parmesan cheese on top of your pasta with bolognese prior to serving. Source: northwestspoon.com #meatsauce #Spaghetti

This old fashioned banana cream pie is a decadent cold and creamy treat on a warm summer’s day. Billowy layers of banana, vanilla and cream come together on a graham cracker crust. It’s a delicious classic for a family picnic or BBQ. Start the diet tomorrow and dig right in. After all, you only live once. Old fashioned banana cream pie Old fashioned banana cream pie never goes out of style. The addition of fresh slices of banana throughout the pie really amp up the banana flavor and texture. If you’d like to make this pie gluten free, order gluten free graham cracker crumbs online. These can be rather difficult to find in grocery stores, so I recommend just ordering them online. Simply sub out regular graham cracker crumbs with the gluten free and follow the same directions. Cold and creamy slice of banana cream pie This old fashioned banana cream pie recipe makes me think of fourth of July parties and backyard BBQs. It’s a great way to end a party with lasting memories. There is something very nostalgic about cold summer cream pies. Imagine this…you’re sitting on the porch swing, listening to the birds singing on a warm summer evening. You’re sipping ice cold ice tea. There’s condensation dripping down the sides of the glass. And you take that first bite of pie. Banana, cream and vanilla. Cold and creamy. So delicious and perfect together. You feel like you cold eat that whole pie! But, nope. You’ll settle for just one decadent slice. You know it was worth it. Everyone loves this pie A part of you is thinking…oh my, but that’s still allot of calories. Yes, but…it’s a summer treat. And if you’re like me and eat well most of the time… one (ok let’s be honest…maybe two) slices of this amazing pie isn’t going to kill you. It will bring you GREAT joy. And your family will have fond memories of that amazing pie you had at your family BBQ. Memories like these are worth it…both old and new. So go for it. Ready to dive in? If you make any of my recipes, use #northwestspoon and share your photo. I’d love to hear what you think of this old fashioned banana cream pie recipe. Leave me your thoughts and taste test results below. Happy cooking and happy fourth of July! Michelle Old fashioned banana cream pie Serves 6 Prep 10 mins Cook 30 mins This old fashioned banana cream pie is a decadent cold and creamy treat on a warm summer’s day. Billowy layers of banana, vanilla and cream come together on a graham cracker crust. **Crust** 1 1/2 cups graham cracker crumbs 1/4 cup melted butter 1 tbsp sugar **Filling** 1 3/4 cups heavy cream 6 tbsp confectioner’s sugar 1 cup cold whole or 2% milk 1 3.4 ounce package instant vanilla pudding mix 3 medium firm bananas, sliced Preheat the oven to 350 F. In a large bowl, mix together the graham cracker crumbs, melted butter and sugar. Press the mixture gently into an 8 – 9 inch pie plate using the back of a large spoon. Bake the crust for 10-12 minutes. Cool completely. In a large bowl, whip the heavy cream and confectioner’s sugar using an electric hand mixer until soft peaks form. Set aside. In a separate large bowl, whisk the milk and pudding mix together for two minutes until the mixture is thick. Gently fold in 3/4 cup of the whipped cream topping into the pudding mixture. Set aside the remaining whipped cream for decoration. Layer the pie crust with banana slices from two bananas. Reserve slices from one banana for decoration. Next, layer the pudding mixture on top of the bananas. Finally, top the pie with the remaining whipped cream and garnish with the last banana. You can use a piping bag fitted with a large star tip for the whipped cream or simply spoon billowy dollops on top. Source: northwestspoon.com #banana #Pie

Huli-huli chicken is a super delicious Hawaiian BBQ chicken recipe that is wonderful to enjoy when the days are warmer and we’re outside grilling allot. Huli-huli chicken is an easy recipe that reminds me of fabulous family vacations in one of my favorite parts of the world. Sweet and savory huli-huli chicken We’d often pick up some huli-huli chicken at road stands or local grocery stores and picnic at the beach. The name huli-huli chicken somehow makes me think of Hawaiian hula dancers cooking up chicken ha ha! The words huli-huli mean “turn turn” in the Hawaiian language. It refers to the method of cooking the chicken between two grills. The chicken is flipped over or turned. Serve with pineapple and scallions Huli-huli chicken starts with an easy marinade. It contains a fusion of flavors that just say Hawaii. It reflects the fusion of cultures that make Hawaii so wonderful. It’s sweet, fruity, savory and can be a bit spicy too depending on your tastes. Serve it with pineapple rings and chopped scallions for a fresh burst of complimentary flavor. Great side dishes to go with huli-huli chicken include: a simple garden salad, cooked rice or grilled vegetables. It’s also delicious with a simple stir fry of fresh veggies like broccoli, carrots, cabbage and onions. Serve huli huli chicken with rice and vegetables I usually use chicken thighs for huli-huli chicken. However, you can also spatch-cock a whole chicken and slow cook it on the BBQ over indirect heat. Using a Weber charcoal grill will result in an amazing smokey flavor and tender meat. It’s an alternative method to using the propane grill but using the same great recipe. Spatchcocking a chicken This refers to splitting and flattening the chicken prior to cooking. Simply place a whole chicken breast side down on your butcher block. Cut the chicken in half up along both sides of the backbone of the chicken. It’s best to use kitchen shears for this task. Then flip the chicken over and press down on it. This opens it up and flattens it allowing for more surface area during roasting for a nice even cook and crispy skin. Are you feeling a little bit like a taste of Hawaii? Then cook up some huli-huli chicken today. I think you’ll love this recipe. Let me know in the comments below if you gave it a try. I’d love to hear your feedback. If you make any of my recipes, use #northwestspoon and share your photo. Huli-huli BBQ chicken Enjoy a little taste of Hawaii with huli-huli BBQ chicken. It’s sweet, fruity, savory and can be a bit spicy too depending on your tastes. Serve it with pineapple rings and chopped scallions for a fresh burst of complimentary flavor. 2 – 2.5 lbs chicken thighs The marinade 3/4 cup pineapple juice 1/2 cup soy sauce or gluten free Tamari 1 tbsp sesame oil 1/2 cup brown sugar 1/3 cup ketchup 1/4 cup sherry or mirin (rice wine) 1 2 inch piece of fresh ginger, crushed and minced 3 cloves garlic, crushed and minced 1 pinch red chili pepper flakes or Sriracha (to taste) Garnish with 2 scallions, chopped for garnish pineapple rings for garnish Combine the marinade ingredients in a large bowl and stir until the brown sugar dissolves. Set aside 1/4 cup of this liquid (refrigerate it). Add the chicken to the bowl and coat it well. Cover with plastic wrap and refrigerate it for several hours (four hours or overnight). Turn the chicken a couple times during this time frame. Grill the chicken until it is browned and reaches an internal temperature of 160 F. Turn the chicken a couple times during grilling and baste it each turn with liquid from the 1/4 cup of marinade that was set aside. Move chicken pieces away from hot spots on the grill to avoid flare-ups. Garnish with the scallions and pineapple rings for serving. Prep time above includes four hours marinating time. Did you try this recipe? I’d love to hear about your experience. Please leave me a comment on this recipe’s blog page. Source: northwestspoon.com #BBQ #chicken

The avocado is an impressive fruit that boasts a long list of health benefits. In this avocado brownie recipe, avocado is used as a healthier fat in place of butter. Not only do these rich and chocolatey avocado brownies taste great, they are also a treat you can feel good about indulging in. The mighty avocado is a nutrient rich monounsaturated fat that has been proven to promote many health benefits including but not limited to improving digestion, fighting depression and helping protect against cancer (Medical News Today, Sept 2017). Delicious avocado brownies If you’re watching what you eat, these avocado brownies might be a great option for you as a dessert choice to try. They still contain sugar because it’s needed to sweeten the cocoa. They are brownies after all. However, to make them a little more healthy, I chose to use a combination of natural honey and coconut sugar as sweetener. Coconut sugar also has been shown to contain a fiber called inulin which may slow the absorption of glucose. In this recipe, you can use either coconut sugar or brown sugar. I’ve made the brownies with both types of sugar and liked it both ways. Avocado brownies are rich and delicious I don’t think sugar is bad necessarily. Your body knows what to do with it. However, it’s the consumption of too much sugar (in everything) that is bad for you. So, in my humble opinion, use sugar when and where it’s appropriate. Just monitor what you eat and how much of it. That is a health habit that has never changed or gone out of style. Avocado brownies fresh out of the oven If you’re gluten free or on a grain free diet, this avocado brownie recipe converts to gluten free very well. You can use coconut flour or your favorite all-purpose gluten free flour blend. You can also use regular all-purpose flour if you really don’t care about all that gluten free stuff (ha ha). I’ve provided options and measurement choices below for the different types of flours. Keep in mind, gluten free flour and coconut flour will provide a slightly different texture than all-purpose flour. The brownies taste great either way, but they are slightly denser and more cakey than an old fashioned chewy brownie recipe that you’d get by using all-purpose flour. I hope you enjoy this avocado brownie! Give me a comment below. I’d love to hear from you. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. If you liked this recipe, don’t forget to come back to northwestspoon.com and leave me a comment. I’d love to hear from you. Sign up for the weekly email newsletter for more great recipes. Avocado brownies In this recipe, avocado is used as a healthier fat in place of butter. Not only do these rich and chocolatey brownies taste great, but they are a treat you can feel good about indulging in. You can use all-purpose flour or a gluten free flour. 1/2 tsp coconut oil, melted and divided (or avocado oil or neutral vegetable oil) 1/2 cup ripe avocado (1 small to medium sized avocado) 1/2 cup honey 1/2 cup coconut sugar (or brown sugar) 3 large eggs, beaten 3/4 cup semi-sweet chocolate chips 1/4 cup unsweetened cocoa powder (1/3 cup cocoa powder if using brown sugar) 1/4 tsp baking powder 1/4 tsp sea salt 1/3 cup all-purpose flour (or all purpose gluten free flour blend or 1/4 cup coconut flour) 1/4 cup chopped walnuts (optional) Preheat the oven to 350 F. Lightly grease an 8 or 9 inch square baking pan with 1/4 tsp of the melted coconut oil. In a food processor, combine the avocado, honey and sugar. Pulse until it is well blended and smooth. Make sure to scrape down the sides for any remnants. Blend in the eggs. (See notes below regarding this step). Melt the chocolate chips and remaining 1/4 tsp coconut oil slowly over a double boiler stirring frequently. This helps obtain a smooth consistency. (You can also do this in the microwave using short bursts of heat and frequent stirring.) Remove chocolate from the heat. Slowly combine the wet ingredients into the melted chocolate and blend in the dry ingredients. Stir in the nuts last (optional). Spread the batter into the prepared pan evenly. Sprinkle a small amount of additional chocolate chips on top if desired. Bake for 25 to 30 minutes or until a skewer comes out of the center clean. Set aside to cool. Enjoy! Did you try this recipe? I’d love to hear about your experience. Please leave me a comment on this recipe’s blog page. Notes: Pureeing the avocado in a food processor helps ensure a smooth consistency. If you skip this step you may find small chunks of green avocado in your final brownie product. Source: northwestspoon.com #avocado #brownie

Sweet summer peaches, fresh mozzarella and fresh basil leaves are a summery delicious flavor combination in this peach caprese salad. Fresh local peaches from Eastern Washington are abundant this time of year. And they’re perfect for this fresh and tasty peach caprese salad. Peach caprese salad is a great summer salad The caprese salad traditionally includes fresh tomato slices, fresh mozzarella and basil. It is one of my favorite summer salads when our garden tomatoes ripen. However, this peachy twist on the caprese is surprisingly delicious and pairs wonderfully with many of our favorite BBQ dinners. This makes it perfect for a summer appetizer or compliment to our dinner table. It’s refreshing flavor is perfect for hot sunny days. Peaches, mozzarella, basil and balsamic glaze in this caprese The dressing on the peach caprese salad is simply drizzling a little extra virgin olive oil and balsamic glaze on top. You can also season the salad with a very light sprinkling of sea salt and freshly ground pepper if desired. For this peach caprese salad I used two large ripe peaches, 4 ounces of fresh mozzarella and a handful of fresh basil. This was enough for an appetizer for four people and filled a small platter easily. The mozzarella I use is from Bel Gioioso and called Ovolini or “egg sized” mozzarella. It can be found in the fine cheese section of your grocer’s deli. It has a soft and delicate texture and a creamy milky flavor. Slicing fresh mozzarella Peaches are one of my favorite fruits. A fresh juicy peach always signals the height of summer for me. I love to look for ways to incorporate peaches into our snacks and meals. For this peach caprese salad, I decided to leave the skin on the peach. When peaches are very very ripe, the skin will slip off the peach very easily. It’s your choice whether to leave them on or not. To slice the peaches, I slice the peach right down the center to the stone inside the fruit and move the knife all the way around the whole fruit. Then, gently twist each side of the peach in opposite directions. The peach should separate easily this way from the stone if it is ripe. Next, simply slice the whole peach into fairly large slices. Fresh peaches The secret to making a fantastic caprese salad is to keep the majority of the slices of cheese and fruit somewhat even in size. And also to layer the ingredients alternating between fruit and cheese in a pleasing pattern. This can be straight up and down on the platter as pictured here or try a circle fanning out from the center. Use a high quality extra virgin olive oil and balsamic glaze for the dressing. It will produce a more pleasing and complementary flavor with the fruit and cheese. If you like peaches, I think you’ll love this peach caprese salad. Give it a try and let me know your thoughts in the comments below. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Peach caprese salad Sweet summer peaches, fresh mozzarella and fresh basil leaves are a summery delicious flavor combination in this peach caprese salad. 2 large fresh peaches 4 oz Bel Gioioso Ovolini fresh mozzarella 1 handful fresh basil leaves (torn or cut into strips) 1 tbsp extra virgin olive oil 1 tbsp balsamic glaze 1 light sprinkling sea salt and freshly ground pepper (optional) Slice the peaches right down the center to the stone inside the fruit and move the knife all the way around the whole fruit. Then, gently twist each side of the peach in opposite directions. The peach should separate easily this way from the stone if it is ripe. Cut the whole peaches into slices. Cut the mozzarella into slices. Tear or gently cut the fresh basil into strips. On your platter, alternate and layer the peaches and the mozzarella in a pleasing pattern. Top it with the torn fresh basil. Drizzle the extra virgin olive oil and balsamic glaze all over the salad. Season with sea salt and freshly ground pepper if desired. Serve immediately. If you liked this recipe, don’t forget to come back to https://northwestspoon.com and leave me a comment. I’d love to hear from you. Sign up for the weekly email newsletter for more great recipes. If the peaches are very ripe, you can remove the skins. They should slip off very easily. This is optional. I recommend Bel Gioioso fresh mozzarella. Ovolini are large egg-sized mozzarella. You can find this in the fine cheese section of your grocer’s deli. Source: northwestspoon.com #caprese #peach

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

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

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

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

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

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

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