Rich and delicious Dungeness crab cobb salad is a special treat. This salad features Dungeness crab, bay shrimp, a wide variety of veggies, eggs, walnuts, bleu cheese and a creamy homemade dressing with French thyme, scallions and parsley. It’s crab season here in the Puget Sound area. Summer fun on the water means watching for wildlife, enjoying the view and catching a few crabs along the way. Dungeness crab is tender, delicate and somewhat sweet in flavor. My daughter says that Dungeness crab is best served freshly cooked with melted butter. Simple and delicious! However, on this day, I was looking for something a little different. I paired the crab with cooked bay shrimp, a wide variety of veggies, eggs, walnuts and bleu cheese . One of the best things about crab is it can be served freshly cooked hot or chilled and served cold in salads later. The dressing for this salad is inspired by one found at Ivar’s Seafood Restaurant that they refer to as “ Hat Island Dressing .” I made a couple minor changes, based on the fresh herbs I had available in my garden. In this recipe, I chose to use fresh French thyme and scallions. Fresh herbs that pair well with seafood and crab include French thyme, tarragon, chives, parsley, dill and scallions. Crabbing fun around Hat Island After we dropped a few crab pots (circular steel traps), we toured around Hat Island which is a small private island near Whidbey Island. It consists only of private homes and cottages. Our crabbing adventure was exciting, educational and fun for everyone. Dungeness crab is a purple-ish grey-ish color. Once it is cooked, the shell turns a bright red color. Only male crabs that are at least 6 1/4 inches wide can be kept. The family-time spent outside in this beautiful area was worth the effort to catch, cook, then shell our own crabs. In case you’re wondering, crab does freeze well. Cook and clean the crab prior to freezing it. It can be frozen in the shell or shelled and just the meat frozen. I like to have packets of both in our freezer for different meals. I hope you enjoy this recipe. It’s certainly a special treat. Happy crabbing! And happy cooking! This post contains affiliate links. Recommended items for this recipe: Chopped Walnuts Egg Slicer Crab Crackers and Seafood Forks Dungeness crab cobb salad Rich and delicious dungeness crab cobb salad is a special treat. This salad features dungeness crab, bay shrimp, a wide variety of veggies, eggs, walnuts, bleu cheese and a creamy homemade dressing with French thyme, scallions and parsley. For the dressing 2 scallions 2 tbsp Italian parsley (finely chopped) 2 tsps fresh French thyme (finely chopped) 1 tsp white wine vinegar 1/4 tsp sea salt 1/4 tsp ground black pepper 1/2 cup mayonnaise 1/4 cup sour cream 1/2 tbsp lemon juice For the salad 3-4 oz dungeness crab meat (cooked) 3 oz bay shrimp (cooked) 1 head green leaf lettuce 3/4 cup cherry tomatoes (cut in half or quarters) 1 cup English cucumber (sliced and quartered) 1/2 cup carrots (cut into long thin strips with a vegetable peeler) 1 avacado (sliced) 2 hard-boiled eggs (sliced) 3 tbsp chopped walnuts 1/4 cup bleu cheese fresh ground pepper (to taste) Dressing In a medium-sized mixing bowl combine all the dressing ingredients and stir. Chill the dressing for approximately 30 minutes prior to use. This allows the flavors to meld. Salad Gather, cut, chop all the salad ingredients and set aside. Combine all the vegetables and the leafy greens in a large salad bowl. Gently toss with a desired amount of dressing. Then add remaining ingredients and gently toss. You can use your hands for this delicate process. Plate each salad and top with freshly ground black pepper to taste. Recommended items for this recipe: Chopped Walnuts Egg Slicer Crab Crackers and Seafood Forks Source: northwestspoon.com #crab #Dungeness

Mmmn, just like Ivar's! “Keep clam!” You can make this white clam chowder at home. It's just like Ivar’s famous clam chowder. If you’ve ever been to the Seattle waterfront, you’ll know Ivar’s . This famous restaurant and fish and chips bar overlooks the Puget Sound. It not only provides gorgeous views and delicious seafood, but entertainment as you watch the french fry swiping seagulls. According to their delicious cookbook, Ivar’s sells nearly 2 million orders of cod and chips every year! That’s quite impressive! And while Ivar’s may seem a bit touristy at first glance, it is definitely worth checking out. My family and I are locals and always enjoy stopping in for some chowder or fish and chips. I love Ivar’s for their food, family-friendly atmosphere and good humor. Since 1938, Ivar’s has been a Seattle fish-n-chips institution Ivar's restaurants offer many seafood dishes. You can find many in Ivar’s Seafood Cookbook . (This is one of my favorite cook books by the way. I highly recommend it. Get it through Amazon here (affiliate). Ivar’s Seafood Cookbook Copycat Ivar’s clam chowder 3-4 strips thick cut bacon 1/2 cup onion (diced*) 1/2 cup celery (diced) 3/4 cup potatoes (peeled and diced) (1) 6 1/2 ounce can of clams (reserve the clam juice) 3 tbsp unsalted butter water as needed (about 1/2 to 3/4 cup) 1 1/2 tbsp corn starch 1 1/2 tbsp all-purpose flour 2 cups half and half cream (warmed) 1/2 tsp kosher salt 1/4 tsp white pepper 1 tbsp Italian parsley (finely diced) 1 tbsp fresh chives (finely diced) In a large saucepan, cook the bacon over medium-high heat until it begins to crisp and most of the fat has rendered (about 7-8 minutes). Next, add the onion, celery and potato. Cook for about 2 minutes and add the reserved clam juice. Stir and scrape up any brown bits. Add just enough water to cover the vegetables. Turn up the heat and bring to a boil. Reduce the heat to low. Cover and simmer for about 20 minutes or until the vegetables become fork tender. In a medium-saucepan, melt the butter over medium-high heat. Add the cornstarch and flour whisking constantly for about 2 minutes. Reduce the heat as necessary and slowly add the warmed half and half cream. Continue to whisk and cook for an additional 3 minutes or so. The mixture will thicken and should be a smooth consistency. Add the creamy sauce to the cooked vegetables and liquid. Add the clams, salt and pepper. Garnish each dish with a small amount of the fresh parsley and chives. * For more flavor dimension, try a mix of leeks and onion, up to 1/2 cup combined. I prefer Yukon Gold potatoes for their flavor. Source: northwestspoon.com #clamchowder #copycatIvarsclamchowder #whiteclamchowder

Cinnamon spice and everything nice in this delicious carrot cake with cream cheese frosting. Great for birthdays and holidays and topped with classic cream cheese frosting. Cinnamon spice and everything nice in this carrot cake Sweet carrots, pineapple, golden raisins and cinnamon make this classic cake moist, airy and simply delicious. Topped with a classic cream cheese frosting, it’s perfect for birthdays or holidays. Better than a boxed cake – there’s no additives or preservatives. This post contains affiliate links. Bake this cake in two 8 – 9 inch cake pans for a double layer. Or one 13 x 9 x 2 inch baking dish for one layer. Carrot cake with cream cheese frosting Cinnamon spice and everything nice in this delicious carrot cake. Great for birthdays and holidays and topped with classic cream cheese frosting. Carrot cake 2 cups all-purpose flour 1 cup sugar 1 cup packed brown sugar 2 tsp baking soda 2 tsp ground cinnamon 1/4 tsp salt 4 eggs 1 cup vegetable oil 1 8 oz can unsweetened crushed pineapple (drain and reserve 2 tbsp of the juice) 2 cups organic carrots (shredded) 3/4 cup golden raisins Cream cheese frosting (2) 8 oz packages cream cheese (softened) 1/4 cup butter (softened) 2 tsp vanilla extract 1 1/2 cups confectioners’ sugar Cake Preheat the oven to 350 F and grease the cake pans. Combine dry ingredients into a stand mixer bowl. Drain the pineapple and reserve 2 tbsp of the juice. On low speed, add the eggs, oil, pineapple and pineapple juice. Next, add carrots and beat until combined. Finally, incorporate the raisins. Transfer the batter to greased cake pans. (Divide the batter in half if using two round cake pans.) Bake for 35 – 40 minutes or until a toothpick comes out clean. Cool for five minutes on a wire rack. Then remove the cakes onto parchment paper and continue cooling on wire racks. Frosting In a mixer combine cream cheese and butter. Beat until smooth, and then add vanilla. Gradually add the confectioners’ sugar and beat until smooth. For a double layer, level off the top of one cake with a knife, frost and layer the next cake on top. Chill the layers for about 20 minutes before frosting the rest of the cake. Source: northwestspoon.com #carrots #carrotcake

This family favorite is rich, creamy and cheesy. Your kids will love orecchiette pasta with homemade creamy Alfredo sauce. It’s restaurant quality pasta at home. My oh my…this is a family favorite and one kids get excited about. This homemade creamy Alfredo sauce is super easy to make. It’s rich, creamy, cheesy and delicious. My kids love their Alfredo sauce with orecchiette pasta. However, if you want to use another type of pasta such as fettuccine or linguine you most certainly can. Orecchiette literally translates to “ little ears .” Its small cup-like shape, grasps the sauce nicely. My family was introduced to orecchiette pasta in Puglia (Apulia). Scenes from Puglia, Italy Puglia is in the “heel” of Italy’s boot. This beautiful area of Southern Italy is known for gorgeous beaches, sparkling blue water, quaint towns and Trulli houses. And while orecchiette pasta is more traditionally served with a tomato-based sauce, I’ve decided to change traditions up a bit today. Kids can help make this simple pasta dish Taking time for family and sharing a meal together is very important. My kids enjoy making this meal with me. They each have a role to play in measuring the ingredients or stirring the sauce. I think adding the Parmesan cheese is their favorite part. This Alfredo sauce will pair nicely with a variety of pastas. Use your favorite if you cannot find orecchiette. And because this sauce is very rich, it’s considered a special treat. Tips for this recipe: If you find the sauce is becoming too thick too fast, add a little pasta water to thin it out. Add a small amount at a time. Use garlic sparingly, otherwise it will be overpowering. Garlic should be cooked on medium until it sizzles. If it turns brown (too hot, too fast), it will spoil the dish. At this point, the flavor turns bitter. So, it must be watched carefully. Always finalize the cooking of pasta in the sauce. This infuses the pasta with additional flavor. This post contains affiliate links. Essential items for this recipe: Orecchiette pasta Heavy Whipping Cream Cheese grater Large skillet I think your family will love this pasta dish. Leave me a comment below about your experience with it. Orecchiette with creamy Alfredo sauce Serves 4 Prep 5 mins Cook 20 mins This family favorite is rich, creamy and cheesy. Your kids will love orecchiette pasta with homemade creamy Alfredo sauce. 1 box pasta (nearly cooked through al dente) 2 tbsp butter 1 tbsp olive oil 1/2 medium-sized garlic clove (crushed and finely minced) 2 cups heavy cream (or half and half) 1 cup Parmesan cheese (finely grated) 1/4 tsp white pepper 1 tbsp fresh Italian parsley (minced, if desired) Cook the pasta according to the package instructions shy of about 3 minutes cooking time. In the meantime, prepare the sauce. In a large skillet, heat the butter and the olive oil over medium-high heat. Add the minced garlic and cook until it begins to soften. Add the cream, cheese and pepper. Simmer and stir for a couple minutes until it begins to thicken. Add the cooked al dente pasta to the sauce and continue to simmer for two minutes. Sprinkle with the Italian parsley if desired and any additional Parmesan cheese. Serve immediately. Notes: ·  Variations: Add 1/4 cup of frozen peas and 1/2 – 3/4 cup cooked chicken to the sauce as it simmers. Use different pastas: Fettuccine or Penne suggested. Source: northwestspoon.com #Alfredosauce #Kidsfavoritefoods #Orecchiettepasta #Pastarecipes

Get transported back to Hawaii with this amazing slow cooker kahlua pork. Just a little Hawaiian sea salt and liquid smoke is all you need. Slow cooker kalua pork is one of my favorite ways to enjoy pork. Perhaps it’s because it brings back delicious and fond memories of enjoying kalua pork on the North shore of Oahu. What amazes me is how simple this recipe is. With a little patience and Hawaiian sea salt, you’ll be transported back to the islands. Add a Mai Tai in hand and your set. And the best part ~ no need to dig a pit on the beach for roasting a pig. Your slow-cooker will do all the work for you. This recipe makes allot of kalua pork. You can practically feed an army with it. Especially if you serve up a few side dishes like cole slaw or fresh fruit. So, if you’re hosting the family or feeding your teen’s football team ~ this might be the recipe for you. I save at least half in an air-tight container and freeze it for more gloomy days when I feel like some Aloha spirit. It’s cheaper than a ticket to Honolulu (although, not nearly as exciting). This post contains affiliate links. One of the most essential ingredients to achieving an authentic kalua pork flavor is to use Hawaiian sea salt. I chose India Tree Red Hawaiian Sea Salt . This product is from a local Seattle company and is a traditional mix of Pacific Ocean sea salt and Hawaiian red clay. This stuff is amazing. Only a small amount is needed. The flavors intensify in the slow-cooker. Another important ingredient which gives the pork that special slow roasted BBQ pig flavor is to use a very small amount of liquid smoke. A little goes a long way. And I recommend using a mesquite liquid smoke, like Stubb’s Mesquite Liquid Smoke . In Hawaii, vegetation such as banana leaves are also used to line the roasting pit. To attempt to impart some of that sweet vegetation flavor in my pork, I decided to go out on a limb and try adding a banana on top of the pork part-way through the cooking time. I cut the banana in half and laid it fruit side down on top. After it cooked, I removed the banana peel before shredding the meat. The fruit just disintegrated into the meat. This seemed to add a subtle sweetness, which we quite liked. In fact next time, I may add two bananas if I can fit them in. My bananas were also frozen. I often have frozen bananas on hand. I toss them into the freezer once they are almost too ripe to use in banana bread. I used a 6.47 lb pork shoulder roast. Your roast should be minimum 6 lbs for this recipe. It barely fit into my 6-quart slow-cooker. But don’t be shy ~ push it in there. It’s all good. The cooking time on this recipe is very long. But cooking it low and slow helps achieve that special slow-roasted BBQ flavor. I cooked it for 18 hours total. Yes, you read that right ~ 18 hours! I started it in the afternoon and let it cook through the night. In the morning, I finished shredding the meat and skimming some of the fat away. Then, I returned everything to the slow-cooker and placed it in the fridge until we were ready to reheat it for dinner. (If you want it to be finished in the evening, place it in the slow-cooker the night before (ie. 10 pm for ready next day at 4:00 pm). Kalua is a traditional Hawaiian cooking method which means literally “to cook in an underground oven.” If you’re craving a little taste of the islands, give this recipe a try. I think you’ll love it. Aloha! This post contains affiliate links. Important items for this recipe: 6-Quart Crock Pot India Tree Red Hawaiian Sea Salt Mesquite Liquid Smoke Slow-cooker Kalua Pork Get transported back to Hawaii with this amazing slow cooker kahlua pork. Just a little Hawaiian sea salt and liquid smoke is all you need. Set it and forget it. Get a taste of Hawaii with this easy slow-cooker kalua pork. 1 6.5 lb pork shoulder roast 1 1/2 tbsp Hawaiian sea salt 1 tbsp mesquite liquid smoke 1 – 2 frozen bananas (cut in half) Using a carving fork, pierce the pork shoulder all over. Next rub the salt and the liquid smoke all over. Place the pork fatty side up into the slow-cooker. Cover and cook on low for 18 hours. About half way through this time, turn the roast over. When you turn it over, add the frozen banana fruit-side down on top. Cover and continue cooking. Remove the meat from the slow-cooker to a large baking tray. Shred the meat. Skim the fat from the liquid in the slow-cooker. Return the shredded meat back into the juices and stir it up. Serve hot. This recipe goes great with cole slaw and King’s Hawaiian sweet rolls. Tip: (If you want the pork to be finished in the evening, place it in the slow-cooker the night before (ie. 10 pm for ready next day at 4:00 pm) Recommended: 6-Quart Crock Pot India Tree Red Hawaiian Sea Salt Mesquite Liquid Smoke Source: northwestspoon.com #Kaluapork #pork #slowcookerpork

Green goddess salad dressing is creamy and delicious. Green goddess salad dressing tastes great with mixed greens and grilled chicken. It is one of my favorite salads. It’s a little decadent but very satisfying for a healthy dinner. I love mixed green salads with fresh home made green goddess salad dressing. Top it with healthy strips of grilled chicken and you have a lean meal. Homemade green goddess salad dressing is easy to make and tastes much better than store bought versions. This recipe makes about 1 cup. It makes a great vegetable dip also. Green goddess salad dressing is creamy and delicious. Making the dressing is easy. Simply combine all the salad dressing ingredients in a medium sized bowl and whisk until it’s smooth. Cover with plastic wrap or store in a small jar and chill for at least 30 minutes. This allows the flavors to combine. It will also keep in the fridge for about 10 days. A key ingredient to green goddess salad dressing is anchovy paste. Anchovy paste adds salt and incredible flavor to the dressing. You might be skeptical, but yes! Buy it in a small tube in your local grocer. It will keep in the fridge for a long time. It adds a great deal of flavor and surprisingly isn’t fishy. Don’t be scared…just do it. The key to a fantastic salad is to make sure your mixed greens are fresh and hydrated . If they look a little limp, soak them for several minutes in icy cold water before rinsing, spinning or shaking off excess water and storing. Wrap in paper towels, then the plastic bag, and they will store longer in the fridge. There are no hard or fast rules here. Create your garden salad just how you like it. You can add cucumbers, carrots, tomatoes, red bell pepper or whatever fresh vegetable you have on hand. Green goddess salad dressing Homemade green goddess salad dressing is creamy and delicious. A mixed green salad with home made green goddess dressing and grilled chicken makes a satisfying meal. Green Goddess Dressing 1/2 cup mayonaise 1/4 cup sour cream 1/2 clove garlic (crushed) 1 tbsp green onions (diced) 1 tbsp champagne vinegar or (white wine vinegar) 1 1/4 tsp anchovy paste 1 1/4 tsp lemon juice 1/4 tsp freshly ground black pepper Garden Salad 1/2 to 1 head red leaf lettuce 1 cup baby arugula 1 to 2 small fresh garden tomatoes (sliced or quartered) 1 green onion (chopped) handful red or green grapes (cut in half or whole) Grilled Chicken Breast 2 large chicken breasts (cut in half lengthwise) 2 tbsp extra virgin olive oil 1 pinch sea salt and pepper (to taste) Green goddess salad dressing Combine all the salad dressing ingredients in a medium sized bowl and whisk until it’s smooth. Cover with plastic wrap or store in a small jar and chill for at least 30 minutes. This allows the flavors to combine. It will also keep in the fridge for about 10 days. Salad Wash, cut and prepare salad vegetables. Place into a large bowl and toss. Grilled chicken breast Get your grill nice and hot. Prepare the chicken breasts removing any excess fat and by slicing them in half lengthwise right down the middle of the breast. Pour a little olive oil on each breast and with your clean hands, gently coat each breast with the oil on both sides. Wash your hands thoroughly and then season the breasts with sea salt and pepper to taste. Grill the breasts until done, a few minutes each side. Place the chicken on a platter and cover with foil to rest while you finish the salad. Toss the salad in some of the green goddess dressing, about 1 to 2 tbsps (to taste). You’ll have lots left over for other salads. Top the salad with the freshly grilled chicken. Alternatively, you can cut the chicken up into bite sized pieces, add it to the bowl and toss. This lightly coats the chicken with the dressing. The key to a fantastic salad is to make sure your mixed greens are fresh and hydrated. If they look a little limp, soak them for several minutes in icy cold water before rinsing, shaking off excess water and storing. Wrap in paper towels, then the plastic bag and they will store longer in the fridge. Source: northwestspoon.com #chicken #greengoddess

Blackberries and peaches are a match made in heaven in this vintage blackberry peach cobbler recipe. It’s a delicious dessert perfect for summer. Blackberry peach cobbler Blackberries and peaches are a match made in heaven. We have a little peach tree in our backyard and every summer it bursts with lush, fragrant, sweet peaches. I carefully, peel, slice and freeze batches of our peaches for delicious cobblers and smoothies. This is a vintage cobbler recipe. The kind you find on card stock, hand written by someone’s grandma, with generous notes and sweet childhood memories. I’ve made variations of this cobbler and encourage you to do so also. It’s a classic with just peaches and a delight with only blackberries. You can add a pinch of cinnamon if you choose. Play with it. But one of my favorite ways to make it is to combine blackberries and peaches together. This cobbler is warm, luscious and sweet. Top it with vanilla ice cream. It’s divine! You’ll notice in the recipe it calls for adding “juice” on the top. I’ve made it with orange juice or with berry juice, like cherry or a cranberry mix. It’s fun to vary it up. My favorite is orange juice. This recipe doesn’t take long to prepare (about 10 to 15 minutes). But you’ll need to be patient as it bakes in the oven for about 55 minutes. Bake it until it’s golden brown. It should be checked starting at 35 – 40 minutes. Give it a try. And tell me if it isn’t a sweet piece of heaven on your plate! This post contains affiliate links. Essential items for this recipe: 9-Inch Nonstick Square Cake Pan Stand mixer Whisk Mixing Bowls Gluten free? No problem! Use an all-purpose gluten-free flour mix like ~ Gluten free flour blend Blackberry peach cobbler Blackberries and peaches are a match made in heaven. This delicious vintage cobbler recipe is sweet and juicy. 1/4 cup butter (softened, plus more for greasing the pan) 2/3 cup sugar 1/4 cup sugar (reserve for topping) 1 cup all-purpose flour (all purpose gluten free flour mix may be substituted.) 2 tsp baking powder 1/4 tsp salt 1/2 cup plus 2 tbsp (whole milk) 1 cup blackberries (one pint) 1 1/2 cups peaches (peeled and sliced) 1 cup juice (orange juice or berry juice) Set the oven rack to the middle. Preheat the oven to 375 F. Grease a 9 inch square cake pan. In the bowl of your stand mixer, beat together the butter and 2/3 cup of sugar for 2-3 minutes. In a separate bowl, combine the flour, baking powder and salt with a whisk. Add the dry ingredients to the butter mixture. Mix to combine. Slowly add in the milk and beat until smooth. This mixture will be thick. Pour it into the greased baking pan. Sprinkle the mixture with blackberries and peaches. Pour the juice all over the mixture. Then sprinkle the remaining 1/4 cup sugar over the top. Bake until golden brown for approximately 55 minutes. Check at 40 minutes. Serve warm, with ice cream. Recommended items for this recipe: 9-Inch Nonstick Square Cake Pan Stand mixer Whisk Mixing Bowls Source: northwestspoon.com #blackberry #cobbler #peachcobbler

Watermelon salad features fresh juicy watermelon, lime, basil, shallots and chevre goat cheese. It’s cool and refreshing. When temperatures on on the rise, I’m on the look-out for easy, healthy and refreshing recipes. This salad takes minutes to prepare and tastes amazing. It’s a sweet and savory delight. Using fresh basil from the garden makes it extra special. I chiffonade the leaves. Simply roll the leaves in a long bundle. Then using a sharp knife, cut thin strips down the length of the bundle. You’ll end up with long thin strips without any bruising. Cool and refreshing watermelon salad makes a great side dish for summer BBQs. It’s hard to believe that watermelon could be a local crop in Washington. But I’ve noticed local watermelons from the Columbia Basin popping up in stores and farmers markets. Maybe you’ll see local watermelons from your area too. I hope you are enjoying your summer. I think your family will enjoy this salad. Let me know if you try it! 🙂 This post contains affiliate links. I recommend: For this recipe I used Classic Chevre . It has a soft texture and very mild flavor. This cheese is great in fresh leafy green salads. Useful tools: Zester and grater Citrus Juicer (Lemon) or a Glass Citrus Juicer Watermelon salad Sweet and savory. Cool and refreshing. This watermelon salad with basil and goat cheese is perfect on hot summer days. 3 1/2 cups watermelon (cut into bite sized pieces) 2 tbsp extra virgin olive oil 2 tbsp lime juice ((about half a lime)) zest of half a lime 1 tbsp shallots (diced) 1 pinch sea salt and freshly ground black pepper 1/4 cup fresh basil leaves (hand torn or chiffonade) 1/4 – 1/2 cup fresh chevre-style goat cheese Cut the watermelon into bite-sized pieces and place into a salad bowl. In a small separate bowl, whisk together the olive oil, lime juice, lime zest, shallots, salt and pepper to make a dressing. Pour the dressing over the watermelon. Add the basil leaves and gently toss the salad. Add the goat cheese and serve. You’ll find it handy to have a: Zester and grater Citrus Juicer (Lemon) or a Glass Citrus Juicer Source: northwestspoon.com #watermelon

This sweet and fragrant spice rub pairs perfectly with salmon for a simple and healthy meal. No need to spend loads of money on a fancy chef’s brand of spice rub. Those of you in the Northwest know who I mean and this is just as good! You can make your own with spices readily available in your cupboard. Grilled salmon and vegetables is one of my all-time favorite meals. Make this sweet and fragrant salmon spice rub ahead and store it in an airtight container to make dinner in a snap. This salmon spice rub features sweet paprika, fragrant thyme and cumin. This combination of spices makes for a delicious slightly sweet and smoky grilled salmon fillet. For a healthy and simple meal, drizzle some extra virgin olive oil on both sides of the salmon fillet. Then sprinkle a generous amount of the salmon spice rub on the flesh of the salmon. Next, cook the salmon to your preference and serve with your favorite vegetables. Continue reading for more tips on how to grill salmon: How to grill salmon I know many people are intimidated to grill fish. But grilling salmon is really fairly straightforward if you follow a few tips. My husband is the master of the grill at our house. Here are a few of his best tips: Always start with a clean, hot (medium-high) grill. Using grill tongs, rub the grill with a little vegetable oil on a towel. This helps prevent sticking. Place the fish diagonally on the grill skin side down. How long you cook the fish depends on its thickness. If your piece is quite thick, start out on medium-high heat. Then lower the heat after a couple minutes so it doesn’t burn and cooks evenly. The majority of the cooking time (about 75%) should be on one side. We keep the lid down the majority of this time. (It’s ok, to peek once in a while). Flip once. The reason we like to start skin side down is you can now at this point use your grill spatula to get in-between the skin and the flesh. Flip once. You can also use two spatulas if necessary to help guide the fillet. You can flip the fish right back onto the skin. I hope you enjoy this sweet and slightly spicy salmon rub. It’s definitely a family favorite. This post contains affiliate links. Recommended products Stainless Steel Tong/Turner Combination Barbecue Tongs Salmon Spice Rub Serves 6 Prep 5 mins This sweet and fragrant spice rub pairs perfectly with salmon for a simple and healthy meal. **Spice rub** 2 tbsp brown sugar 1 tbsp sweet paprika 1 tsp cumin 1/8 tsp sea salt 1/4 tsp black pepper 1 tsp dried thyme **For the salmon** 2 tbsp extra virgin olive oil 1 1/2 to 2 lbs salmon fillet Combine all dry ingredients in a small bowl. Grill or bake the salmon to your preference. Drizzle the olive oil on both sides of salmon and rub it in with your hands. Next, sprinkle a generous amount of the spice rub on the salmon flesh and rub it in with your hands. Grill or bake the salmon to your preference. Source: northwestspoon.com #howtogrillfish #Howtogrillsalmon #salmonseasoning #salmonspicerub

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

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

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