Fresh blueberries add a patriotic and fruity twist to this classic Italian salad. It’s a flavorful and surprisingly delicious way to enjoy summer tomatoes and fresh blueberries. Local Washington blueberries come into season in the summer. My kids and I love to go blueberry picking. Blueberries are full of vitamins and antioxidants. They make a perfect healthy snack and are delicious popped into a salad. Blueberries ad patriotic flair to the classic Caprese salad This post contains affiliate links. See policy for more information. The Caprese salad is a simple classic Southern Italian dish that originated on the island of Capri. In it’s classic form, it simply consists of fresh tomatoes, mozzarella cheese and basil. It is dressed with the best extra virgin olive oil, sea salt (or kosher salt) and pepper. Sometimes it is drizzled with Balsamic Glaze (a reduction of balsamic vinegar). The balsamic glaze adds an acidic sweet punch to each bite. You can buy balsamic glaze at most fine grocery stores. I’ve purchased it at Whole Foods, QFC and Trader Joe’s. Fresh ingredients and basil make this delicious salad The key to an amazing Caprese salad is to choose the freshest ingredients possible. That’s why it’s perfect for a summer day when tomatoes are juicy, sweet and in season. Choose a soft all-natural mozzarella cheese like Bel Gioioso Mozzarella and a high quality extra virgin olive oil. Adding fruit in a Caprese salad is a nice twist. In fact, another mouth-watering version is the peach Caprese salad. I make these when the peaches from Eastern Washington start arriving. Red, white and blue Caprese is a summer favorite If you are looking for a simple and satisfying dish to bring to a Fourth of July party, look no further. Not only does this this red, white and blue Caprese salad taste amazing, it is easy and fast to prepare. It pairs well with any of your favorite backyard BBQ foods. I’m always on the look out for patriotic-themed party foods that don’t require days or far too many expensive ingredients to prepare. Summer is a time to be outside enjoying the weather rather than slaving away over a stove. This red, white and blue Caprese salad hits the mark. Have you ever had the addition of fruit in a Caprese salad? I’d love to hear your thoughts on this fresh Italian classic. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Red white and blue caprese Fresh blueberries add a patriotic and fruity twist to this classic Italian salad. It’s a flavorful and surprisingly delicious way to enjoy summer tomatoes and berries. Serves 4 Ingredients 3 large ripe tomatoes 16 oz fresh mozzarella 1 cup of fresh blueberries 1 bunch fresh basil 2-3 tbsp extra virgin olive oil Pinch of sea salt and fresh ground white pepper 1 tbsp balsamic glaze Instructions Slice the tomatoes and mozzarella into ¼ inch wide slices. Layer these along a platter, alternating  between tomatoes and cheese. Fill in gaps and top with fresh blueberries. Gently tear the basil and scatter it all over the salad. Drizzle with extra virgin olive oil and season with salt and pepper. Finally, drizzle with balsamic glaze. Source: northwestspoon.com #blueberry #caprese

Eggplant, zucchini and tomato gratin is a layered vegetable casserole highlighting fresh summer vegetables. It makes a tasty vegetarian main course or a delicious side dish. A gratin is a baked dish lightly browned with a crust of breadcrumbs and cheese. The natural sweetness of the vegetables is balanced by the savory cheese. If you are transitioning to a plant-based diet, this is a great recipe to try. I provide substitutions for you below. This recipe is inspired by the book The Alice Network , by Kate Quinn. This post contains affiliate links. I discovered eggplant, zucchini and tomato gratin in my recipe book Julia and Jacques Cooking at Home . I love how these two masters of French cuisine compare their recipes and cooking techniques throughout the book. If you’re gluten-free not to worry. You can use gluten-free bread crumbs in the topping for this recipe. I usually make my own gluten-free bread crumbs by simply finely dicing a few slices of my favorite gluten-free bread. Or do quick pulse in the food processor. If you are plant-based , you can substitute the Parmesan cheese in the topping in this recipe with Vegan Parmesan cheese which is a blend of nutritional yeast seasoning, cashews, sea salt and garlic powder. See the notes in the recipe. Plant-based substitutions Are you switching to meatless Mondays or more plant-based alternatives? This is a great hearty and warm dish you’ll love. To make this plant-based , you’ll need to make two substitutions. The first is to use a dairy-free and egg-free bread to make your bread crumbs. The second is to substitute the Parmesan cheese in the recipe with Vegan Parmesan cheese. Vegan Parmesan cheese is a blend of nutritional yeast seasoning, cashews, sea salt and garlic powder. It’s super easy to make and makes a great topping on all kinds of veggies. To make it, refer to the notes section in the recipe below. Late in the summer, many gardens are bursting with eggplants, zucchini and tomatoes. This is a great dish to use them up in. Eggplants are also known as aubergines. This dish is seasoned simply with salt, pepper and herbes de Provence. It is topped with a mixture of bread crumbs, Parmesan cheese and herbes de Provence. Herbes de Provence is a mix of dried herbs typical of the South of France. The blend I used contains chervil, basil, rosemary, tarragon, marjoram, savory, thyme, parsley, garlic and lavender. It’s quite tasty sprinkled on roasted chicken or can be used in French vinaigrette dressing as well. The method for making this dish is fairly simple. The vegetables are sliced and layered in a baking dish seasoned with extra virgin olive oil and herbes de Provence. The dish is topped with the bread crumb mixture and then baked. This eggplant, zucchini and tomato gratin is very flavorful and satisfying. It makes a delicious side dish or vegetarian main course. The combination of fresh vegetables pair beautifully. Eggplant, zucchini and tomato gratin is a great vegetarian entree or a side dish Come for the recipes, stay for the book discussion Selecting a recipe inspired by a war-torn era was not an easy choice. Good food was scarce and many people suffered from the lack of basic means. Not to even mention the horrors of war and depravity so many endured. In the end, I selected this French recipe for eggplant, zucchini and tomato gratin because most of the novel takes place in France. The recipe also uses simple in-season vegetables. A common approach to French cuisine. Historical fiction is one of my favorite book genres. The Alice Network by Kate Quinn is a captivating novel about two women. One a spy in France during World War I. The other an American socialite, unwed and pregnant searching for her cousin gone missing during World War II. Their unlikely stories cross after the war and so begins an epic and thrilling journey. The story unfolds going back and forth between the main characters and different time periods between the wars. We get to know the strengths and weaknesses of each woman as well as the pain they have each endured. Charlie is young, rebellious and faced with an unplanned pregnancy. Charlie’s mother brings her from New York to Europe for an abortion. Charlie rebels and begins a quest to find her cousin Rose who disappeared during World War II. She wants to know the truth about what happened to her and seeks solace in her loving memories of them as children. She meets Eve and Finn (a soon to be love interest) as she begins her quest. Eve is a former spy and heroin of the famed Alice Network. (The real life Alice Network was established by Louise de Bettignies, a French secret agent who spied on the Germans for the British during World War I. She operated under the pseudonym of Alice Dubois.) Eve’s story is compelling. She is harsh, lost and beaten down by the effects of the war as a former spy. We soon discover that Rose’s disappearance is linked to Eve’s arch enemy Rene during the war. Eve is now on a quest to help Charlie track down Rose and hopefully Rene as well for revenge. This book is a real page turner. The more I learned about Eve’s past during the war, the more I had to read on. These characters show strength and courage. Charlie’s quest brings these characters together. It helps them find closure and discover a new purpose. I found myself googling maps of France following their progress. I leave you with these questions to ponder and answer in the comments below. *spoiler alert – warning do not read on if you do not want any spoilers* Captain Cameron and Finn Kilgore’s characters parallel each other in many ways. For example, they are both Scotsmen and ex-soldiers. How are they similar? How are they different? Discuss Finn’s choices in the pursuit of love vs the captain’s. Were you surprised by the eventual fate of Rose, Charlie’s cousin? We learn that both Eve and Charlie are faced with unplanned pregnancies. They make very different decisions regarding how to handle their situations. Both are faced with the stigma of being an unwed mother. Both face double standards. Have things changed much since 1914 and 1947? Discuss their reasons why they made their decisions. Were you aware of the vital role women spies made in providing information to the allies during World War I? I hope you enjoy this recipe for eggplant, zucchini and tomato gratin as well as the book The Alice Network. I’d love to hear your thoughts about either below. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Read Along Join me next time by reading Sold on a Monday by Kristina McMorris. Sold on a Monday is a riveting story with unforeseen twists at every turn. This historical novel is set in the 1930’s, in the wake of the Great Depression. It highlights difficult and desperate times. As the story unfolds, we learn the fate of two children caught in the consequences of their caregiver’s desperate choices. You won’t be able to put this book down. Click here for the book club list and more inspired recipes. Eggplant, zucchini and tomato gratin Serves 4 Prep 20 mins Cook 50 mins Eggplant, zucchini and tomato gratin is a layered vegetable casserole highlighting fresh summer vegetables. It makes a tasty vegetarian main course or a delicious side dish. 1/2 cup extra virgin olive oil 1 large eggplant 2 medium zucchini 3-4 ripe tomatoes 1 tbsp herbes de Provence 1 tsp fine sea salt 1/4 tsp freshly ground black pepper **Bread crumb topping** 1/2 cup bread crumbs 1/3 cup grated Parmesan cheese Pre-heat the oven to 400 F. Lightly coat a rimmed baking sheet with a little olive oil. Trim the ends off the eggplant. Slice the eggplant into ovals about 1/2 inch thick. Lightly coat the slices with olive oil (both sides). Then sprinkle with fine sea salt. Arrange the slices on the baking sheet in a single layer. Bake in the oven for about 10 minutes or until the eggplant begins to soften and shrivel. Remove from the oven and allow it to cool. Trim the ends off the zucchini. Slice lengthwise into 1/4 inch slices. Slice the tomatoes into 1/4 inch slices. Sprinkle the zucchini and tomatoes with a small amount of sea salt and pepper. Lightly coat/grease the casserole/gratin dish with some of the olive oil. The next step is layering all the vegetables. Start with eggplant, then zucchini, then tomato laying the slices lengthwise against the narrow of the casserole dish. Continue down the casserole dish eggplant, zucchini, tomato slightly overlapping each other until you get to the end. You may need to adjust the layers slightly tucking the vegetables in so you can get more into the dish. Top the vegetables with the herbes de Provence. In a small bowl mix together the bread crumbs and Parmesan cheese. Top the vegetables with the bread crumb mixture. Drizzle a small amount of olive oil on top. Bake in the center of the oven 35 – 40 minutes or until the vegetables are soft and the juices are bubbling. The topping should be a golden brown. Serve hot. Notes: ·  Use a large rimmed baking sheet and a large oven safe casserole, lasagna or gratin dish. Source: northwestspoon.wordpress.com #eggplant #zucchini

Rich, creamy and oh so gooey, this hot Dungeness crab dip is a hit at every party. We use fresh caught West coast Dungeness crab in this crab dip recipe. It’s slightly sweet and delicate meat pairs well with the other savory, cheesy and slightly spicy ingredients. This post may contain affiliate links. Early summer is crabbing season around here. It’s fun to get out on the Puget Sound, drop a few crab pots and tour around. We often find a little beach to pull up to and have a picnic while the crab pots are out. It makes for a great family outing. To prepare the fresh crab, we “half-back” the crab, clean it and boil it in salted water for several minutes. Half-backing the crab is a process by which the live crabs are flipped upside down, cut in half (from head to tail) and then the guts and gills are cleaned out prior to cooking them. Cooking the meat in this way rather than boiling a whole crab is said to taste better. The flavor is not contaminated by toxins from the guts. I set aside and freezer pack one cup portions of the cooked and cleaned crab meat for recipes like Dungeness crab cakes or Crab stuffed mushrooms . Hot crab dip is a fun party appetizer. It can be served with assorted crackers as pictured here or with mini-toasts. Bake the crab dip mixture in the oven until it begins to bubble around the edges or turns a nice golden brown. Choose a small to medium-sized oven-safe casserole dish to bake the crab dip in. Ideally, choose a shallow stoneware vegetable gratin dish like this cherry red Le Creuset Heritage Stoneware 1-Quart Oval Au Gratin Dish . Or this Temp-tations Old World Green Oval Baker . The pretty stoneware can be served direct from the oven to the table. I’ve been keeping my eye out for one of these at the second hand shop. This Dungeness crab dip recipe is really creamy and tasty. It certainly isn’t “diet food.” But it is REALLY good and is a special treat when you have company around to share it with. So, don’t worry about the calories in this appetizer. Just plan on taking an extra long walk the next day. I season the crab dip with fresh scallions, Old Bay Seasoning, cayenne pepper and Worcestershire sauce. I use a mix of Pepper Jack cheddar and Parmesan cheese. This crab dip recipe can also be made with other types of crab. So, give it a try even if you don’t have access to West coast Dungeness. I’d love to hear how it turned out for you if you use a different type of crab. Have you ever tried Dungeness crab before? Give this West coast treat a try. I think you’ll love it! If you make any of my recipes, use #northwestspoon and share your photo. Dungeness crab dip Rich and creamy, this crab dip is a hit at every party. Serve with crostini or an assortment of crackers. Serves 6 Prep time 10 mins Cook time 30 mins Ingredients 1 cup cooked Dungeness crab meat, chopped 1 cup grated pepper jack cheese 3-4 tbsp scallions, diced 1/2 cup mayonnaise 1/4 cup grated Parmesan cheese (heaping cup) 1 tbsp Worcestershire sauce 2 tbsp lemon juice 1 tsp Dijon mustard 1 1/2 tsp Old Bay Seasoning fresh ground black pepper to taste dash of cayenne pepper to taste lemon wedges for garnish assorted crackers or mini-toasts for serving Method Preheat the oven to 350 F. Make sure the cooked crab meat is picked through of any shells. Use a paper towel to squeeze out any excess water from the crab meat. Gently mix all ingredients together in a medium-sized bowl. Transfer to an oven-proof small to medium-sized casserole dish. Bake for 30 minutes or until the dip is bubbly and turned golden-brown. Serve the hot dip with crackers or mini-toasts. #crab

Summer would not be complete without a fresh fruit crisp. This old-fashioned peach crisp with cinnamon, oats and pecans is delicious served warm with a scoop of vanilla ice-cream. Each summer we highly anticipate the sweet peaches our little backyard peach tree produces. This old-fashioned peach crisp is a tasty dessert that never goes out of style. Oats, butter, brown sugar and pecans give this dessert a crispy top This post contains affiliate links. Fresh peaches have always signaled the height of summer for me. I just love biting into a fresh juicy peach on a hot summer’s day. Fresh fruit crisps are one of my favorite baked desserts. One of the reasons I like crisps is that they are quite forgiving. Unlike baking a cake or fine pastry, there is room in a crisp recipe for a little error or creativity on the part of the baker. For example, in this recipe I use about five cups of fresh sliced peaches. However, if you have a little less than that, it’s fine. It will still turn out. I also love desserts that are gluten-free and incorporate fresh fruit when-ever possible. The natural sweetness of the fruit shines through. This recipe meets these criteria. The addition of pecans (optional) adds a nice flavor and texture to the crisp. Fresh out of the oven peach crisp is a delicious summer dessert Have you ever wondered what the difference is between a crumble, crisp or a cobbler? They are all baked fruit desserts often made with fresh summer berries or other fruit. A crumble has a streusel crumb topping consisting of flour, butter and sugar. A crisp has a streusel crumb topping and oats. The oats crisp up during baking. A cobbler has spoonfuls of biscuit dough or cake batter on top of the fruit which turns out more cake-like. They all sound delicious don’t they? A squeeze of lime adds brightness and flavor When a peach is ripe the fuzzy skin typically peels right off very easily. I peel the peaches before cutting the flesh into small wedges. Once the fruit is mixed with the sugar and corn starch, I squeeze a little bit of lime over it. Peaches and lime are a surprisingly tasty combination. The slight addition of a little acid from the lime brightens up the flavor of the fruit. If you don’t have lime, you can certainly use lemon. Many recipes for fruit crisps, crumbles or pies will call for a little squeeze of lemon for this purpose. The citrus acts like a flavor enhancer similarly to salt and adds complexity to the dish. Serve warm with a scoop of vanilla ice cream This incredible peach crisp screams “add a scoop of vanilla ice-cream to me please!” The creaminess of the ice-cream is the perfect pair for the fragrant sweet peaches. The next time you come across fresh summer peaches at the market, fill up your basket and make this delicious old-fashioned peach crisp. Make it a summer tradition. You’ll love it. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Old fashioned peach crisp Serves 4 Prep 10 mins Cook 55 mins This old-fashioned peach crisp with cinnamon, oats and pecans is delicious served warm with a scoop of vanilla ice-cream. 5 cups sliced peaches (peeled) 1/2 cup sugar 2 tbsp corn starch Juice of half a lime 1 1/2 cups all purpose flour or 1:1 gluten-free flour blend 1 1/2 sticks butter, cut into small squares 1 1/2 tsp cinnamon 1/4 tsp salt 1 cup rolled oats 1 cup brown sugar 3/4 cup pecans, chopped (optional) Pre-heat the oven to 350 F. Combine the fruit, sugar, cornstarch and lime juice in a bowl and stir to coat the fruit. Transfer to a 9 x 9 inch square baking dish. Set aside. In a large mixing bowl, combine the flour, butter, cinnamon, salt, oats and sugar. Use a pastry cutter or two knives to cut the butter into the dry ingredients until crumbly. Stir in the pecans. Top the fruit with the crisp. Place the baking dish on a jelly-roll pan. Bake in the oven for 40-55 minutes. The fruit will be bubbly and the top golden brown. Remove from the oven and allow it to cool a few minutes before serving. Serve with vanilla ice-cream. Notes: ·  Placing your baking dish on a jelly-roll pan helps prevent any messy spills that may occur in your oven. Source: northwestspoon.wordpress.com #crisp #peach

This vintage buttermilk ranch dressing recipe makes your simple garden salad taste amazing. You may not ever want to reach for the Hidden Valley Ranch bottle again. It’s simple to make and tastes great. Vintage buttermilk ranch dressing is so tasty This post contains affiliate links. This buttermilk ranch dressing is seasoned with fresh cilantro, chives, Dijon mustard, lemon, onion powder, salt and pepper. That’s it! It’s so fresh, you’ll really taste the difference between homemade and store bought. Ranch dressing is one of my family’s favorite salad dressings. It’s so much better if you make it fresh at home. No preservatives or other ingredients that you can’t pronounce that tend to upset sensitive tummies. Our favorite dressing for a fresh garden salad Buttermilk ranch dressing is perfect drizzled on a garden salad. It’s also great for dipping fresh veggies like carrot sticks, sweet peppers and cucumbers. If you prefer a thicker dressing, you can add a table spoon of sour cream in at a time until you reach a thicker consistency. Store the buttermilk ranch dressing in a jar in the fridge for up to 5 days. Can I use a reduced fat buttermilk? Yes, you can. However you will find the consistency to be more thin. The fat in the buttermilk also provides flavor. So, just expect it to be more like a “diet” version of your favorite dressing. It’s good, but not quite the same. Fresh herbs are best. This buttermilk ranch dressing features fresh cilantro and chives. In the spring and early summer we have plenty of chives growing wild in the garden. They are an easy perennial with pretty edible purple flowers. You can add as much chives as you like up to a tablespoon. They add a fresh bite to the dressing that you won’t get with dried herbs. Fresh cilantro Here’s a tip . Rinse out the herb bunch in cold water and shake off any excess water. Place the bunch in a small glass of water and let it sit on the counter. I usually do this several hours or even day before I’m going to use them. This allows the leaves to air dry. Select the leaves you like and finely chop them. You’ll find it much easier to chop the cilantro when the leaves are dry. This method works great with Italian parsley and basil too. Use it as a salad dressing or a veggie dip I hate it when you go to a restaurant and they drown your salad in too much dressing. I almost always forget to ask for it on the side. Homemade salads are always so much tastier but can put people off because of all that chopping. To make things easier, prep as many of the vegetables ahead of time as possible. I store salad veggies in air-tight glass food storage containers . Easily shred carrots, cut up cucumbers or sweet bell peppers ahead of time. Wash and spin the lettuce dry. Wrap it in a little paper towel and store in a reusable produce bag in the fridge. Store tomatoes on the counter, not in the fridge. Try to leave cutting up tomatoes to just prior to serving the salad. They stay juicer and fresher this way. A little food prep ahead of time makes for pulling together a healthy fresh garden salad at the end of the work day is allot less hassle. Are you a ranch dressing lover? If so, give this homemade buttermilk ranch dressing recipe a try. I’d love to hear your feedback. Leave me a comment below. Happy cooking! Michelle If you make any of my recipes, use #northwestspoon and share your photo. Buttermilk ranch dressing Ingredients 1 cup buttermilk 1/2 cup mayonnaise 2 tsp lemon juice 1 tbsp fresh cilantro, minced 1 tbsp fresh chives, minced 1/4 tsp Dijon mustard 1/4 tsp onion powder 1/2 tsp fine sea salt 1/8 tsp ground black pepper Instructions Whisk all the ingredients together in a small bowl. Serve immediately. Store in a jar in the fridge up to one week. #buttermilk #ranch

The sidecar is a classic cocktail that doesn’t go out of style. It is a citrusy cocktail with a lovely balance between sweet and sour flavors. It consists of Cointreau, Cognac, and lemon. This recipe is inspired by the book Sold on a Monday , by Kristina McMorris. This post contains affiliate links. The sidecar is a cocktail that became popular during prohibition after world war I. It can be found in The Savoy Cocktail Book , originally published in 1930. This cocktail book contains some of the most popular and now classic cocktails of the 1920’s and 30’s. It is highly recommended for any cocktail enthusiast. I am starting to spread my wings and try out different cocktails. It’s good to try new things and not get stuck in a rut. Crafting cocktails seems to be a unique skill with a certain amount of mad science and artistry combined. Plus it’s a bonus that my husband likes to whip up cocktails. The classic sidecar cocktail is a great cocktail to bust out for a book club meeting. It’s citrus flavors pack a punch! Make sure to run some lemon juice along the rim of the martini glass and dip it in sugar before pouring the ice cold cocktail. I think the sugary rim makes the drink. It balances out the sour and sweet flavors. Sold on a Monday is a book set in 1931. Selecting a recipe inspired by the era of the 1930s was somewhat difficult. It was an era of bread lines and lack of food for many people. But it was also an era of elite parties and art deco elegance. I landed on making the sidecar cocktail for a couple reasons. One, its classy! And it happens to be a cocktail my husband enjoys. Two, during an era of prohibition, it represents the murky world of wealth, opulence and organized crime that our main character Ellis treads into as this riveting story unfolds. Mix it up with a beautiful cocktail set! By the way if you like cocktails you may also like this tangy pink lemonade martini cocktail called the Pink Penguin martini . It is inspired by the book and soon to be released movie Where’d You Go, Bernadette (link to movie trailer). Come for the recipe, stay for the book discussion Sold on a Monday is an exciting story with unforeseen twists at every turn. This historical novel is set in the wake of the Great Depression. It highlights the difficult times and desperate choices people felt forced to make during that era. Our hero Ellis is a budding reporter on the hunt for the next great story. Our heroin Lily is an unwed single mother and works at the paper with Ellis. One day, Ellis snaps a photo of two children sitting out on a porch. There is a “for sale” sign in the background. This photo while meant to only highlight the terrible times people were facing, he later discovers has grave and unintended consequences for the children. Desperate to know the fate of the children, he and Lily (now Ellis’s love interest) track down and rescue the children from dire situations. About halfway through reading this book I found I simply could not put it down. With each clue discovered through Lily and Ellis’s investigation about the children, I had to know what would happen next. I found myself rooting for Ellis and Lily to fall in love as we discovered more about their characters and their pasts. They seem obviously right for each other, if only they would acknowledge their emerging feelings and allow it to happen. Both Ellis and Lily show immense strength in character, take risks and put the needs of others before themselves throughout this story. The historical setting of this novel also parallels allot of what is going on in today’s society. A light is shown on the great disparity between the elite (those that have) and those who have nothing and struggle to get by. I’d say this was one of my favorite books that I’ve read this year. Sold on a Monday 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* Families were forced to make unheard of choices during the Great Depression. Can you say you would or wouldn’t make the same choice as Geraldine with regards to her children at the time? How can you be so sure? Lily lies about being a single unwed mother to her employer to get the job. What do you think of this? Have things changed at all? Do you think double standards still exist? Ellis and Lily push the envelope and bend some rules when chasing down where Calvin is. Given what they discover at the farm, would you do the same? What did you think of this section of the book? Ellis and Lily seem destined for each other. Were you happy with the book’s outcome? Ruby and Calvin’s experience away from their mother was life changing. Do you think there could be some positive influence or change to their life from the whole experience? One of the lessons I learned from reading this story is that health and family should never be taken for granted. Always be grateful. What about you? What lessons did you learn? I’d love to hear your thoughts about the classic sidecar cocktail as well as the book. Happy cooking! Michelle If you make any of my recipes, use #northwestspoon and share your photo. Classic Sidecar cocktail 1 1/2 ounces Cognac 3/4 ounce Cointreau 3/4 ounce lemon juice orange or lemon zest for garnish sugar for rim of the glass Coat the rim of a coupe glass or martini glass with sugar and set aside. Add the ingredients into a cocktail shaker with ice and shake. Strain into the glass. Garnish if desired. Source: northwestspoon.wordpress.com Read Along Join me next time by reading Farm City: The Education of an Urban Farmer , by Novella Carpenter. This book is a witty, funny 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. This is a fun lighthearted book perfect for any foodie. Click here for the book club list and more book inspired recipes. #cocktail

This old-fashioned broccoli salad is all dressed up with Northwest dried Bing cherries, Craisins, walnuts and sun flower seeds. Northwest broccoli salad is a tasty side salad for any summer cook out. Dried Bing cherries are plump and sweet. They add a delicious sweetness to this classic salad. Northwest broccoli salad This post contains affiliate links. I often buy dried Bing cherries in the bulk section of our grocery store. You can also find them packaged at Trader Joe’s or buy Chukar Cherries Northwest Bings online through Amazon. If you’ve ever been to Seattle’s Pike Place Market, you may be familiar with Chukar Cherries. For years you could only get their delicious trail mixes and chocolate covered Bing cherries only at the market. Now through the magic of the Internet, you can order them online. Dried bing cherries and Craisins add a sweet tart flavor Bing cherries are the most widely produced sweet cherry in the U.S. and are grown in the Pacific Northwest. Early summer is usually cherry season here and these are a delicious snack. Broccoli salad is one of those classic salads that you can eat any time of year. It’s a great salad to toss together and bring to a picnic or a family gathering. It goes with just about anything. My husband and I have a bit of a debate about how much dressing we each like on the salad. He prefers a less-dressed salad. I prefer a little more dressing. If you’re not sure, prepare the whole amount of dressing in the recipe. Add about half to three quarter’s the dressing to the broccoli and toss. After a taste test, add more as you feel needed. Store the broccoli salad in the fridge. It can be prepared several hours ahead of time if necessary. The amounts of dried fruit, nuts and sun flower seeds provided in the recipe are also a guideline. Add more to your tastes as necessary. Use fresh dark green broccoli florets I love the crunch and texture that the walnuts and sun flower seeds provide in the broccoli salad. If you prefer pecans over walnuts that’s just fine. You can substitute. When preparing the broccoli, make sure it is drenched in ice cold water first. This helps perk up the florets. Cut the broccoli florets into bite-sized pieces. We prefer the broccoli raw and don’t bother with blanching it. It softens up enough once it’s all dressed in this classic creamy dressing. Picnic perfect Northwest broccoli salad The classic creamy dressing in this broccoli salad recipe consists of mayo, sugar, apple cider vinegar, Dijon mustard, salt and pepper. This is a great dressing for Cole slaw too. I like the extra flavor that the Dijon adds to the dressing. Everyone knows broccoli is good for you. It’s packed full of vitamins and fiber. So don’t feel too bad about adding in a very flavorful dressing like this. Do you like broccoli salad? Have you ever had broccoli salad with dried fruit in it? I’d love to hear your comments below. If you make any of my recipes, use #northwestspoon and share your photo. Happy cooking, Michelle Northwest broccoli salad Serves 4-6 Prep time 15 mins Cook time 15 mins Ingredients 4 1/2 – 5 cups fresh raw broccoli florets cut into bite-sized pieces Dressing 1 cup mayonnaise 3 1/2 tbsp sugar 1 tbsp apple cider vinegar 1/2 tsp Dijon mustard 1/2 tsp fine sea salt or kosher salt freshly ground pepper to taste Other 1/2 cup Craisins 1/2 cup dried Bing cherries 1/4 cup walnuts 1/4 cup sun flower seeds 2 tbsp diced red onion 3 strips bacon, fried crispy and cut into bite sized pieces Method Plunge or rinse broccoli florets in ice cold water. Shake excess water off. Cut the florets into bite sized pieces. Set aside in a large salad bowl. In a small bowl, whisk together the dressing ingredients. Add the remaining other salad ingredients to the broccoli. Add 1/2 to 3/4 of the dressing to the salad and toss. Taste. Add more dressing as needed to taste. #broccoli

Canadian date squares are a sweet treat made of cooked dates and a crumbly oatmeal topping. They are commonly enjoyed with a cup of coffee or as a snack food. Date squares can easily be made gluten-free. They are snapped up in a flash at every gathering I bring them to. Canadian date squares make an energy packed snack Given how close we are to the Canadian border and how popular these are in coffee shops throughout Vancouver and Victoria, British Columbia, I’m surprised more people haven’t heard of them. Well, I’m happy to introduce them to you and guarantee you’ll love them. Dates are easily found in your local grocery store. They are a dried sweet fruit. I often find Medjool Dates tucked in packages by the produce department. If your produce department has a section for dried fruit, nuts, croutons and other accompaniments to salads, you may find them there. Serve date squares with coffee or tea Medjool Dates are packed full of vitamins and minerals. There are many health benefits to dates. They are said to aid digestion, boost metabolism, reduce cholesterol and strengthen bones (just to name a few). They are almost a miracle fruit. So, even though these date squares are a sweet treat, don’t feel bad about indulging in them along with your morning coffee. They will give you plenty of energy to start the day. Dates have a small pit inside them that easily comes out as you slice into the date. You’ll want to remove the pits in the dates used in this recipe. Canadian date squares are an easy to bake treat How and why the date square became a truly beloved Canadian recipe is somewhat unknown. Its origins are debated and thought to have Scottish, Irish or even French origins. Any of which could be possible given early settlers in Canada came from these areas of Europe. One thing is clear, the date square is known all across the country and is thought to be uniquely Canadian. Date squares are also known as matrimonial bars or date crumbles depending on which coast you are on. This is the traditional recipe for Canadian date squares. But I have been known to change it up every now and then by adding in dried cranberries or spiced apple . Both fruits taste great with the dates. If you’re in the mood for a sweet but healthy treat, give Canadian date squares a try. 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. Canadian Date Squares Serves 6 Prep 10 mins Cook 25 mins Date squares are a sweet treat made of cooked dates and a crumbly topping. They are commonly enjoyed with a cup of coffee or as a snack food. 1 1/2 cups rolled oats 1 1/2 cups all purpose flour or gluten free all purpose flour blend 1/4 tsp sea salt 3/4 tsp baking soda 1 cup packed light brown sugar 3/4 cup unsalted butter (softened) 3/4 lb pitted dates (12 oz package, chopped) 1 cup water 1 tbsp honey juice of half a medium-sized lemon Preheat the oven to 350 F. To make the crumble, in a large bowl combine the oats, flour, salt, baking soda and brown sugar. Mix in the butter until crumbly. I usually use a pastry cutter or two butter knives to do this. You can use a food processor for this also, just be sure not to over process. Press half of the crumble mixture into the bottom of the 9 inch square baking pan. To make the date filling, in a medium-sized saucepan over medium heat, combine the dates, water and honey. Bring to a boil and simmer until thickened. Use a spoon to help break up the dates. Turn off the heat and stir in the lemon juice. Spread the filling over the crumble base. Then add the remaining crumble mixture on top. Pat lightly. Bake for 20 to 25 minutes.  The top should look lightly golden. Cool completely before cutting into squares. #dates

Use your electric pressure cooker to whip up this family favorite. Instant Pot BBQ chicken sliders are a quick meal any day of the week. Serve with classic coleslaw and sweet bread and butter pickles. Sweet and tangy BBQ pulled chicken sliders This post may contain affiliate links. I like to use Sweet Baby Ray’s Barbecue Sauce for our BBQ chicken sliders. It’s sweet and tangy without allot of spice. I suggest using a BBQ sauce that you love as it will be one of the most predominant flavors. If you’re up to making a delicious home made BBQ sauce, try my Bourbon Infused BBQ Sauce recipe. It’s a little sweet and a little sassy, but a delicious all-purpose BBQ sauce. Choose your favorite BBQ sauce for this recipe I use my Breville the Fast-Slow Pro Multi-Function Pressure/Slow Cooker (electric pressure cooker) to cook up chicken all the time. It’s a fast and easy way to get shredded chicken for any number of recipes you might make throughout the week. I prefer to use boneless skinless chicken thighs for this BBQ chicken slider recipe. Chicken thighs add allot of flavor to the dish and the meat is super tender. That’s the main reason I prefer it. However, you can use boneless skinless chicken breast meat if you prefer. I have suggested cooking times in the notes section of the recipe card for this. Serve BBQ chicken sliders with coleslaw and sweet pickles This Instant Pot BBQ chicken slider recipe will feed four to six people easily. You should have enough shredded meat for about two sliders per person. Serve it with a side salad and it’s a perfect family meal. This recipe pairs well with so many side dishes. I usually serve it with classic coleslaw to put on top of the sandwiches. Here are a few other salads to consider serving on the side: Northwest potato salad (a classic), Tuscan farro salad (a light and healthy alternative to traditional potato salad), Watermelon salad (an easy, cool fruit salad). BBQ chicken sliders make a great mid-week family meal I keep the seasoning in this recipe fairly simple. The chicken is seasoned with salt, pepper, onions, garlic, poultry seasoning and dried thyme. No fancy ingredients. Just simple and delicious. You should have everything already in your pantry. You may notice instead of cooking the chicken on high-pressure, I use medium-pressure. Many other recipes will tell you to make it on high-pressure for a slightly shorter period of time. I use medium-pressure because I find there is less chance of the sauce burning and the chicken seems to come out far more tender. I just find the extra few minutes of cook time on medium-pressure to be far worth it for extra flavor and tender texture. Thinking of buying an electric pressure cooker? I like my Breville the Fast-Slow Pro Multi-Function Pressure/Slow Cooker or you can go with the famous Instant Pot Ultra . The reason I like my Breville is that it has a non-stick coating and it’s very sleek. I hope you enjoy this Instant Pot BBQ chicken slider recipe. Leave me a comment below! Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Instant Pot BBQ Chicken Sliders Use your electric pressure cooker to whip up this family favorite. It’s a quick meal any day of the week. Serve with coleslaw and sweet pickles. Serves 6 Ingredients 3 lbs boneless skinless chicken thighs 2 tsp sea salt or kosher salt Fresh ground pepper to taste 1 tsp poultry seasoning 3 tsp extra virgin olive oil Half a medium-sized onion, diced 3 cloves garlic, minced ½ cup chicken broth or water 1 bottle (18 oz) of BBQ sauce 1 tbsp dried thyme 12 slider buns Instructions Trim excess fat from the chicken thighs. Lay the thighs out flat on a platter. Season both sides of the meat with salt, pepper and poultry seasoning pressing the seasoning into the meat. Turn on the Instant Pot to sauté function for 8 minutes. Heat the extra virgin olive oil through and sauté the onions and garlic until they soften and become translucent. Add the chicken broth (or water). Nestle the seasoned chicken thighs in the pot. Sprinkle with dried thyme and cover them with BBQ sauce. Seal the pressure cooker. Set it to medium pressure for 25 minutes. Allow the steam to release naturally for 8 – 10 minutes. Release remaining steam carefully before opening. Remove the thighs to a casserole dish and shred the meat with two forks. Set the pressure cooker to sauté for 8 minutes. Reduce the liquid stirring frequently until it begins to thicken. Ladle the sauce onto the shredded chicken mixing it in. Add as much sauce as you desire. Serve on slider buns. #BBQ #chicken

Mile high lemon meringue pie is a delicious dessert with an impressively fluffy meringue topping. The lemon filling is the perfect blend of tart and sweet with it’s delicious lemon flavor and silky texture. This lemon pie boasts an impressively fluffy and tall meringue. It’s a classic meringue that sweetly pairs with the lemon filling. For the base of the pie, you can use a standard 9 inch single crust pie dough. To save on time, you can certainly buy a pre-made frozen pie crust. The pie dough should be chilled. The crust is first blind baked and cooled before the filling is added. Lemon meringue pie is a family favorite. I find it perfect for so many occasions including beating the mid-winter blues, Easter and more. There is nothing better than a homemade lemon meringue pie. It has far more flavor and is a crowd pleaser. Pies are one of my favorite desserts. There are a few classics worth mastering and this mile high lemon meringue pie is one of them. You may also like my old fashioned banana cream pie , or coconut cream pie , or key lime pie. All are massively delicious and terrific for family gatherings. What you’ll need 9 inch single crust chilled pie dough, if frozen defrost and chill sugar (2 1/4 cups) lemon juice (1 cup, about 5-6 lemons) 2 tbsp lemon zest water cornstarch salt 8 eggs (separated – 8 yolks, 4 whites) unsalted butter (4 tbsp) cream of tartar vanilla extract I hope you enjoy this deliciously sweet, yet tart mile high lemon meringue pie. This recipe is moderate to difficult in skill level. I recommend reading through the whole recipe before you start to familiarize yourself with all the steps. Make sure all ingredients are pre-measured and in place before beginning (mise en place). Happy cooking, Michelle Mile high lemon meringue pie Mile high lemon meringue pie is a delicious dessert with an impressively fluffy meringue topping. The lemon filling is the perfect blend of tart and sweet with it’s delicious lemon flavor and silky texture. Course: Dessert Cuisine: American Keyword: lemon, pie Servings: 8 people Author: Michelle Ingredients 1 single crust pie dough Lemon filling 1 1/4 cups sugar 1 cup lemon juice about 5-6 lemons 2 tbsp grated lemon zest 1/2 cup water 3 tbsp cornstarch 1/4 tsp salt 8 large egg yolks 4 tbsp unsalted butter, cut into 4 pieces Meringue 1 cup sugar 1/2 cup water 4 large egg whites 1/4 tsp salt 1/2 tsp cream of tartar 1/2 tsp vanilla extract Instructions Preparing the crust Prepare a single crust pie dough on 9 inch pie plate. Or use a pre-made frozen 9 inch pie crust. Defrost and chill. Adjust the oven rack to the center/middle of the oven. Preheat the oven to 375 F. Line the chilled pie dough with with aluminum foil. Fill with pie weights. Bake the crust for 25 – 30 minutes. It should be dry and light in color. Carefully remove the weights and the foil. Bake an additional 10 minutes uncovered or until it is a golden brown. Allow the crust to completely cool on a wire rack. Lemon filling Use a large heavy bottomed sauce pan. Whisk together the sugar, lemon juice, water, cornstarch and salt. Bring this to a simmer over medium heat. Whisk occasionally so that the mixture becomes translucent and thickens. This should take about 5 minutes. Whisk in the egg yolks. Next, stir in the lemon zest and butter. Bring it to a simmer and stir constantly. You do not want the temperature to get too high. Stir until the mixture becomes thick enough to coat the back of a spoon. It should take about 2 minutes. Remove from the heat. Use a fine mesh strainer and strain the filling into the cooled pie crust. Scrape off the underside of the strainer. This helps remove any bits and the lemon zest. Cover the pie with plastic wrap (on the surface of the filling) and refrigerate until it is set and chilled. It should chill for 2 hours minimum. The meringue Make sure the oven rack is in the middle/center of the oven. Preheat the oven to 400 F. Ready a stand mixer fitted with a whisk. Set egg whites, salt and cream of tartar ready to the side. Make sure your mixing bowl is wiped clean of any grease. In a small saucepan, combine the sugar and water. Bring to a boil over medium-high heat. Cook this sugar mixture about 4 minutes or until it begins to thicken. Remove from heat. Whip the egg whites on medium speed until frothy. Then add salt, cream of tartar and whip. Gradually increase the speed to medium-high. Whip until soft peaks form (approximately 2 minutes). With the mixer running on medium-high, slowly pour the hot syrup onto the whites. Aim for the edge of the bowl avoiding the whisk. Add the syrup in a slow steady stream. Add the vanilla. Whip the meringue until it cools and becomes thick and shiny. This takes about 5 minutes. Mound the meringue over the chilled pie filling. The meringue should cover and touch the edges of the pie crust. Use a rubber spatula to create swirls and peaks all over the meringue. Bake in the oven until the peaks turn a slight golden brown. It should take about 5 minutes. Allow the pie to cool on a rack to room temperature and serve. Notes Thanks for visiting. #Lemon #meringue

Spiced fig and pear jam is a delicious spread perfect for entertaining and pairing with a variety of cheeses. This recipe for spiced fig and pear jam is infused with warm spices of cinnamon, nutmeg and a hint of cloves. Fall is in the air and this jam is a lovely introduction to those warmer, spicier flavors we begin to crave as the season changes. It is particularly tasty served with Brie cheese or Beecher’s Flagship cheese on baguette. It also makes a nice accompaniment to roasted chicken, turkey or pork. This post contains affiliate links. The opinions expressed are my own. I was lucky enough to have a friend share some figs with me from her backyard fig tree. When fresh homegrown fruit is in abundance at the end of the summer it is always a rush to find a way to preserve these delicious fruits. Small batch jams or preserves is a great way to do this. There is no fancy equipment really needed other than canning jars, a couple of large pots and tongs. Most fresh figs that you see in our local grocery stores come from California, however they are also grown and sourced from Washington and Oregon. Local pears of course are readily available in the late summer. You can use any kind of pear you like for this recipe. My only recommendation is to use an organic pear if possible since I do not peel the pear. I use the natural pectin in the peel to help the jam “gel.” I used a medium to large sized Bartlett pear which are rather sweet and juicy when they are ripe. Cheese and fruit boards are a favorite of mine for entertaining or late afternoon snacking. They make a great appetizer that keeps everyone happy while a heartier dinner is being prepared. There are no hard or fast rules about cheese boards, but it is nice to offer a variety of flavors and textures within the following categories: Sweet, salty, savory and spicy . Serve with sliced baguette or a variety of crackers. In this cheese board, grapes, fresh fig slices and the spiced fig and pear jam cover the “sweet” category. My “salty” and “spicy” items include olives, spiced mixed pickled vegetables and a peppery cheese ( Beecher’s Marco Polo ). Cheese such as a mild Brie and a medium-cheddar ( Beecher’s Flagship ) cover the “savory” category. If you are nervous about canning, I’m here to tell you don’t sweat it! Small batch preserving is a great way to learn the ropes and experiment with canning without investing in too much equipment or giving up too much pantry space for storage. You’ll yield between 5 and 6 small jars of jam with this recipe. I prefer to use these smaller round 8 oz Ball Canning Jars . They fit easily into a large pot and a smaller quantity of jam is easier to use up once the jar is opened. The process for making homemade spiced fig and pear jam is relatively simple. However, do plan ahead and give yourself time for each stage. I used The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round as a guide for navigating and learning my way around tips for canning and making jam. The first step involves preparing the fruit. Trim the tops off the figs. Cut the figs and pear into small pieces. Leave the skin on. Remove seeds and core from the pear. Next, combine the fruit, sugar, spices and lemon juice together in a non-metallic bowl, cover and let it sit on the counter for six hours or in the fridge overnight. The next step is to sterilize and prepare the jars. You may have a sterilize function on your dishwasher or I find it just as easy to bring a large pot of water to boil. Using tongs, gently place the jars and lids in the boiling water for two minutes. Remove and allow the jars to dry on a clean kitchen towel. Next , we prepare the jam. Begin by adding a little water to the fruit mixture and bring the fruit to a low boil. This is the most time-consuming part of the process as the fruit needs to gently simmer until it forms a gel. This should take about 15 to 20 minutes. I find this to be the trickiest part of the process. I use a potato masher to break up the fruit as it cooks. You’ll notice I don’t add commercial pectin. Instead, the gel occurs from the combination of sugar, natural pectin found in the skin of the fruit and the acid (lemon juice). You need the right ratio of fruit to sugar to acid for this to occur. How to test for a gel formation There are two methods ~ the freezer test and the spoon test. I’ve had more success with the freezer test. Freezer: Put two small plates into the freezer ahead of time. Once the cooked fruit mixture begins to thicken test for gel formation by putting a spoonful of the hot fruit onto a chilled plate. Place it back in the freezer for 2 minutes. If it is sufficiently cooked, it will form a gel that moves slowly as the plate is tilted. If it runs off the plate, cook the fruit mixture another 2 minutes and repeat. Spoon: Place three metal spoons in the freezer. Dip a chilled metal spoon into the fruit mixture. Immediately lift the spoon up and watch the back of the spoon. The first drops will likely be light and syrupy. As the fruit cooks, these drops of fruit will thicken. It is ready when from a chilled spoon, the mixture “sheets” off the back (two thick drops will form and run together before dropping off). It will form a gel on cooling. Processing the jam Once the fruit is cooked, ladle the jam into the sterilized jars. Make sure to leave head space. I leave about 1/4 inch of space. If the jars are too full it can interfere with sealing. Wipe any jam away that has spilled on the rims of the jars with paper towel. Tighten the lids on. Using tongs, immediately place the jars into gently boiling water. The jars should be completely submerged. I usually use a large heavy bottomed pot for this. My Le Creuset Dutch Oven works great for it. Process the jam in the simmering water for 10 minutes. Turn off the heat and carefully remove the jars using tongs to a dry kitchen towel on the counter. Allow the jars to cool slowly. Do not dry the jars, just let any water on them naturally evaporate. Do not place jars on a cold hard surface. This allows the pressure to come down on its own. Over time, you will hear a “pop.” As each of the jars seal, the metal lids curve downwards and become airtight. It’s exciting to hear the “pop”! It’s a signal, I’ve done it right. Store the jam in a cool dry place. Once opened, refrigerate the jam. I look forward to sharing and enjoying this spiced fig and pear jam throughout the fall. Great conversation with friends always begins with a starter of good food. This spiced fig and pear jam will be a great conversation piece while we graze over different fruits and cheeses. I hope you like this spiced fig and pear jam. If you give it a try, please let me know your thoughts in the comments. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. This recipe is inspired by two recipes, each different but full of fresh ideas. The first is “fresh fig and strawberry jam” in The complete book of small-batch preserving, Firefly Books, 2007. The second recipe is “spiced fig jam” by The Wimpy Vegetarian . Spiced fig and pear jam Serves 12 Prep 15 mins Cook 30 mins Spiced fig and pear jam is a delicious spread perfect for entertaining and pairing with a variety of cheeses. This recipe for spiced fig and pear jam is infused with warm spices of cinnamon, nutmeg and a hint of cloves. 2 lbs fresh figs (stems removed, cut into small pieces) 1 medium to large pear (Bartlett or Anjou, cored and cut into small pieces, leave skin on) 2 cups white sugar 1 tsp cinnamon 1/4 tsp ground nutmeg 1/8 tsp ground cloves 1 tbsp lemon juice 3/4 cup water Combine the fruit, sugar, spices and lemon juice in a non-metallic bowl. Cover and let sit on the counter for six hours or overnight in the fridge. Sterilize the jars. Your dishwasher may have a “sterilize function” or bring a large pot of water to boil. Using tongs, gently place the jars and lids in the boiling water. Leave them for 2 minutes before removing to a dry clean kitchen towel. Place the fruit mixture into a large heavy-bottomed pot. I use my Le Creuset for this. Add the water. Bring the fruit to a boil and stir to dissolve the sugar. Reduce the heat and allow the fruit to gently simmer for 15 – 20 minutes or until a “gel” consistency is reached. See notes for “gel” test. Use a potato masher to break up the fruit as it cooks. Ladle the jam into the prepared jars. Leave about 1/4 inch of head-space. Wipe the rim of the jars removing any spills with a paper towel. Place the lids on and tighten. Processing the jam: Using tongs, gently submerge the jars into the large pot of boiling water. The jars should be completely submerged. The water should be gently boiling. Process the jam for 10 minutes. Using tongs remove the jars to a clean kitchen towel. Do not place the jars directly onto a cold hard surface. Allow the jars to cool slowly. Do not dry the jars, just let any water on them naturally evaporate. Do not place jars on a cold hard surface. This allows the pressure to come down on its own. Over time, you will hear a “pop.” As each of the jars seal, the metal lids curve downwards and become airtight. Store the jam in a cool dry place. Once opened, refrigerate the jam. **How to test for a “gel** **There are two easy methods to test if the jam has reached the right consistency.** Freezer test: Put two small plates into the freezer ahead of time. Once the cooked fruit mixture begins to thicken test for gel formation by putting a spoonful of the hot fruit onto a chilled plate. Place it back in the freezer for 2 minutes. If it is sufficiently cooked, it will form a gel that moves slowly as the plate is tilted. If it runs off the plate, cook the fruit mixture another 2 minutes and repeat. OR Spoon test: Place three metal spoons in the freezer. Dip a chilled metal spoon into the fruit mixture. Immediately lift the spoon up and watch the back of the spoon. The first drops will likely be light and syrupy. As the fruit cooks, these drops of fruit will thicken. It is ready when from a chilled spoon, the mixture “sheets” off the back (two thick drops will form and run together before dropping off). The jam will form a gel on cooling. Notes: · Some people insert a small metal rack into their jam processing pot. This means the jars are not directly in contact with the heat on the bottom of the pot. I have never had an issue not using a rack. I also prefer to “boil” or process the jars on a gentle boil or simmer so the jars are not bouncing around. Use caution and your best judgement as equipment and skill levels vary. · Did you try this spiced fig and pear jam? I’d love to hear your thoughts at https://www.northwestspoon.com/spiced-fig-and-pear-jam ·  Yield 5 – 6 small jars of jam (8 oz jars) #figs #jam

Get your morning started with these simple and tasty bacon and cheddar egg-bites. My kids love these! And I love how they help us get enough protein and a quick delicious breakfast in the morning. Bacon and cheddar egg-bites This post may contain affiliate links. See policy for more information. Mornings can be rushed and busy. Getting a good breakfast quickly can be a challenge. I think the best part about bacon and cheddar egg-bites is that the kids can get their own breakfast quickly. These egg-bites reheat perfectly in the microwave. I make a batch of them and store them in an air-tight container in the fridge for breakfasts throughout the week. You’ll get the classic flavor combo of bacon and eggs without all the fuss. Bacon and cheddar egg-bites seasoned with thyme Have you tried egg-bites from that famous Northwest bulk member superstore? You know who I mean. I shop there too. They’re rubbery and kind of bland right? Yuck. Well, these homemade bacon and cheddar egg-bites are WAY BETTER and are NOT rubbery. They taste amazing. Pair them with some fruit or yogurt and a piece of toast and you’ll have a delicious breakfast. We usually have about two egg-bites per person. Shredded cheese and crispy bacon ready for the egg custard I recommend making these on a Sunday, let them cool and store them in an air-tight container. I use glass food storage containers with lids like these. I usually line the container and layers of egg-bites in-between with parchment paper. This helps absorb any excess moisture. You don’t need any fancy equipment to make these. Use a standard Nonstick 12-Cup Muffin Pan to bake them. The recipe calls for six strips of crispy bacon cut into small pieces. If your family is anything like mine, they can never get enough bacon. So plan on cooking up that whole pound of bacon. Heat up the extra pieces of bacon along with the egg-bites in the microwave in the morning. Yum! Just 40 – 50 seconds reheated in the microwave! I use a medium-white cheddar cheese from Tillamook in this recipe which I grate myself. This allows me to keep the recipe gluten-free. If you’d like to use pre-grated cheddar cheese, go ahead. However, if you’re gluten-free beware that flour is usually added to these pre-grated packages to help keep the cheese from clumping together. You can also try other types of cheese in this recipe such as pepper jack (for a little spicy kick) or Swiss. I hope you enjoy this recipe for bacon and cheddar egg-bites. If you give them a try, let me know how you liked them in the comments. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Bacon and cheddar egg bites Serves 4 Prep 10 mins Cook 20 mins Get your morning started with these simple and tasty bacon and cheddar egg-bites. My kids love these! 6 large eggs 3/4 cup half and half cream 1/2 tsp dried thyme 1/4 tsp fine sea salt 1/4 tsp freshly ground pepper 6 strips of bacon (cooked crispy and cut into small pieces) 1 cup shredded medium cheddar cheese (Like, Tillamook medium-white cheddar) 1/2 tsp flour or gluten-free all purpose flour (Add only if you shred your own cheese from a block. It is not needed in pre-shredded packaged cheese.) Pam baking spray Pre-heat the oven to 350 F. Spray a standard non-stick 12 cup muffin pan with Pam baking spray. Make sure your bacon is cooked crispy, cut into small pieces and cooled before proceeding. In a large mixing bowl, add eggs and half and half cream. Use a fork to mix the eggs and cream together. Do not incorporate too much air. Season with salt, pepper and dried thyme. In a small bowl, combine the shredded cheese, flour and crispy bacon pieces. Toss so the flour coats everything. Evenly distribute a small amount of the cheese and bacon mixture in the muffin pan wells. Distribute until all the mixture is all used up. Pour or ladle the egg mixture evenly in each muffin pan well. Leave about 1/4 inch of space at the top of each well. Using a glass pyrex measuring cup or ladle makes this easier. Bake in the oven for 20 minutes. The egg-bites will puff up in the oven but will flatten out as they cool. They should turn a light golden brown color along the edges. Allow the egg-bites to cool completely. Run a knife around the outside of the egg-bites for easier release. Use a small off-set spatula to get the egg-bites out of the muffin pan wells. Store the bacon and cheddar egg-bites in the fridge in an air-tight container lined with parchment paper. Line each layer of egg-bites with a layer of parchment. This helps absorb any excess moisture in the fridge. Reheat the egg-bites in the microwave for 40 – 50 seconds. Enjoy! Notes: · Use regular half and half for the best flavor and texture. Do not use fat free half and half. · While only six strips of bacon are used in the recipe, we usually cook up a whole pound of bacon and store the rest of the cooked bacon along with the egg-bites for breakfast. ·  For a spicy kick, try this with pepper jack cheese. #bacon #eggbites