Local food is delicious!
Everything, except the salt and pepper, in that photo is locally produced food.  Most of it came from my weekly Full Circle Farm CSA Box.

This week Full Circle Farm announced a fun little contest on their Facebook Page, for their members, to see how creative people can be with their CSA Delivery.  What a fun and challenging idea!  Even though I probably won’t officially enter the contest, I thought I’d play along anyway.  So I got inspired to see if I could create a dinner using the ingredients from my box, plus a couple  supplemental ingredients like locally produced Mama Lil’s Peppers, Hempler’s Slab Bacon, Wilcox Farms Organic Eggs, Salt and Pepper.  Opening that box today kind of made me feel like I was on an episode of Chopped.

A big bunch of fresh spinach jumped out at me from inside the box.  Then I spied some fresh herbs, onions and a little brown bag stuffed with crimini mushrooms with tight little caps.  Some bacon, pickled peppers and shaved Red Alder Toma from Mt Townsend Creamery, little salt and pepper from the pantry and I was set!

A while back  I was visiting my dear friend Kate, she fed me a delicious dish of kale and eggs with those Mama Lil’s peppers.   I have been hooked on the combination of greens, eggs and pickled peppers ever since.  So this recipe is my ongoing tribute to her and that humble, beautifully delicious little meal that was shared between friends.  I simply can not get enough of these flavors.  Thanks for sharing that beautiful taste, Kate!

Skillet Eggs

• 1 cup of Bacon, cut into lardons
• 1/2 Red Onion, diced
• 6 ounces of Crimini Mushrooms, cut in half or quarters for larger shrooms
• 3 Springs of Fresh Thyme
• 4 cups Spinach, washed and chopped into large pieces
• 4 Eggs
• 1/4 cup Mama Lil’s Pickled Peppers
• 1/8 cup Mt Townsend Creamery Red Alder Toma (you can sub Parmesan)
• Salt & Pepper to Taste

Get your skillet or fry pan and put it on Medium High heat.  As soon as your pan is hot add in your Bacon and start rendering out the fat.  Once it begins to start crisping up a little and turning golden brown, add in your chopped Red Onion.  Sweat the Red Onion and then add in your mushrooms and fresh Thyme.  Let it cook for about 2-3 minutes and give it a quick stir and let it cook for another 2-3 minutes, stir again.

Turn your heat down to Low, add a little splash (a couple Tablespoons worth) of water or stock to the pan and add in your Spinach, give it a quick toss.  Now make 4 little egg sized “wells” of space in the spinach mixture by simply pushing it aside.  Crack each egg and empty the contents of the shell in to those little wells.

Sprinkle with a little salt and pepper, add your Peppers and Cheese to the whole mix.

Cover the pan tightly and let it simmer until the whites are set and the egg yolks reach your desired doneness.  For a firmer yolk let them cook longer, for a softer runnier yolk cook them shorter.

****Vegetarian Option: Omit the Bacon & Cheese and replace with a little Olive Oil.

Support your local Farmer’s, Food Producers and Farmer’s Market!!!

Full disclosure: I have received no compensation from any business or organization mentioned for this article. I’m telling you about them because I like what they are doing.

So how about that Superbowl?  Did you inhale a few too many snacks during the big game and are looking for some dietary redemption?  Fear not, I am here to help you with something sweet, crunchy and delicious.  

I love a good Waldorf Salad, but many of the traditional recipes often are loaded with fatty dressings that drown out the delicious flavors of the ingredients.  It negates the healthful benefits of eating a salad by being overly dressed with fat.  I have my own version of a healthier Waldorf Salad that is really delicious and isn’t going to turn you into a Fatty McFatsauce.

Waldorf Salad

Salad:

• 3 Apples, cored and cut into 1/2″ chunks (I like Gala & Granny Smiths from Full Circle Farms)
• 1 cup Red Grapes, cut in half
• 1/3 cup Walnut pieces
• 1/3 cup Golden Raisins (you can sub Dried Cranberries or Currants)
• 1/2 cup Celery, chopped
• 1 teaspoon Lemon Juice

Dressing:

• 1/4 Plain Yogurt
• 1 Tablespoon Honey
• Juice of Half a Lemon
• Teeny Pinch of Salt

Garnish:

• Butter Lettuce Leaves

Combine the first 6 ingredients and toss well, set aside.  This will be your salad.
In a separate bowl, combine the Yogurt, Honey, Lemon & Salt.  Stir with a fork or a whisk to thoroughly combine.  This will be your dressing.
Pour the dressing over the salad and gently toss to coat evenly.

To serve, place a leaf of Butter Lettuce on the plate, then spoon the salad into the lettuce leaf and serve. Enjoy your tasty salad!

Tips:
If you are making this salad ahead of time, do not add the dressing until right before you serve it.  If you dress it too early and it sits around too long your fruits will leak out liquid and you’ll end up with a soupy mess.

Those Butter Lettuce leaves also make a tasty lettuce wrap for eating this healthy salad on the go!

Quesadillas… a couple tortillas filled with goodies and grilled until the insides are all ooey gooey melted goodness.  Not only are Quesadillas delicious, they are incredibly easy to make.  My quick recipe is also a snap to change up by adding different fillings to please the palates of any hungry snacker.   Be sure to check my suggestions below for ideas!

For this recipe I have decided to go healthy and make these Veggie Quesadillas.  Now before you start rolling your eyes and running for the nearest burger joint, in my kitchen healthy does not mean bland and tasteless.  I have combined hearty black beans, sweet corn and sharp cheddar for a deliciously satisfying bite.  Try some of the Northwests own Tillamook Cheddar, it’s a perfect fit for this dish.

And just to take it to the edge of insanity, I’ve topped it all off with a homemade spicy Pineapple Salsa.  This salsa packs a mouth watering spicy, sweet punch.  It is also a versatile condiment with a myriad of uses beyond the old Chips & Salsa routine.  Try using it to dress up a boring old Chicken Breast or Oven Roasted Pork Chop or even as a Pizza Topping!

Veggie Quesadillas
Yield: 1 Quesadilla

• 2 Large Flour Tortillas
• 2 Tablespoons Black Beans, canned or rehydrated
• 2 Tablespoons Sweet Corn Kernels, frozen or cut fresh from the cob
• 1 Tablespoon Sweet Onion, finely chopped
• 1 Tablespoon Red Bell Pepper, finely chopped
• 1/4 cup Sharp Cheddar Cheese, finely shredded
• Salt & Pepper to Taste
• Splash of Olive Oil

On the stove top heat a large skillet over medium heat.  Add a very small splash of olive oil and swirl it around in the pan to coat the bottom evenly.  Take the first Flour Tortilla and place it into the hot pan.  Working quickly, evenly spread the remaining ingredients on top of the warming Tortilla with a 1/2 inch margin to the edge of the Tortilla.  Place the remaining Tortilla on top of the filling and let it toast.

Once the tortilla is toasted, generally 3-4 minutes, give it a quick flip with a spatula and toast off the other side.  When it is ready, cut it as if you were cutting a pie, making 6 wedges.  Top with Salsa and serve immediately.

Party Tip: You can make these ahead and reheat for 10 minutes in a 375 oven.

Pineapple Salsa
Yield: 2 cups

• 1 Cup Pineapple, in chunks, canned or fresh
• 1/2 Cup Yellow Bell Pepper, roughly chopped
• 1/2 Cup Fresh Tomatoes, seeds removed, roughly chopped
• 1/2 Cup Cilantro, chopped
• Crushed Red Pepper Flakes, to taste

Combine the ingredients, let it sit for at least 20 minutes to allow the Crushed Red Pepper to add its fire.  Keep in mind that as the Salsa sits the Crushed Red Pepper heat will intensify, so go lightly as it is easier to add heat than it is to remove it.

Additional Quesadilla Filling Ideas:

• Jalapeno
• Sliced Chicken or Turkey Breast
• Sliced Lean Beef
• Seitan
• Shrimp
• Halibut
• Crab
• Mushrooms
• Bell Peppers
• Mama Lil’s Kick Butt Peppers
• Ham
• Spinach
• Bacon
• Sausage
• Asparagus
• Cheese, other than Cheddar – Monterey Jack, Swiss, Racelette,  Feta, Brie, Goat Cheese

Full disclosure: I have received no compensation from any business or organization mentioned in this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.

In the Pacific Northwest there is one fish that is King, and that fish is Salmon.  Whether you get it at your local Farmer’s Market, the Fisherman’s Terminal in Ballard, from the flying fish guys at Pike Place Market or you catch it yourself, Salmon is best here in the Northwest.  Summertime is the perfect time of year for putting our local fishy royalty on the grill.  And there isn’t a recipe that is easier than this.

To take it up another notch without complicating things, you can throw the salmon on to a Cedar Plank (you can find these online and in some local grocery stores like Metropolitan Markets, PCC & Thriftway).

Cedar Planking gives the Salmon a rich, delicious smoky flavor and it really could not be simpler.  A few tips before you get started:

• Make sure that the wood you are using is Food Safe – a Cedar Shingle from the hardware store is loaded with industry chemicals that can make you very sick
• Soak the Cedar Plank for at least 3 hours in salted water before you plan on using it
• Use fresh Salmon – check out your local fish market, the fresher the better
• Keep the skin on the Salmon, it helps make it easier to remove the Salmon from the plank

Cedar Plank Salmon
This recipe can easily be doubled

• 1 Cedar Plank
• 1 lb Salmon, skin on, cut into fillets
• 1 Orange, cut into round slices, then halved
• 1 Red Onion, cut into round slices, then halved
• 5-6 sprigs of fresh Rosemary
• 2 Tablespoons Olive Oil
• 1 Teaspoon Black Pepper, coarsely ground
• 1 Teaspoon Sea Salt
• 1 Teaspoon Red Chili Flake or Chili Threads

Soak your Cedar Plank for at least 3 hours in salted water (Just enough salt in the water so that you can taste it, all it really is there to do is help season the fish during grilling).
Pull the Cedar Plank out of the water soak and lay the Salmon, skin side down, on the plank.  Place half a slice of Orange and Red Onion in between each piece of Salmon, followed by a sprig of Rosemary.
Now to season it: Drizzle the Olive Oil over the top, followed by the Black Pepper, Salt and Chili.  Set this aside and get your grill ready.
You will be grilling over a medium high heat setting.  If you have a gas grill simply turn your dial to Medium-High.  For Charcoal, get your coals ready and hold your hand over the center of the flame about 6″ above the actual grill, if you can comfortably leave your hand there for about 7-8 seconds your coals are ready.

Now the simplest part – stick the planks on the grill, put the lid on the grill, wait 20-25 minutes and they are done.
Tip: Do not keep opening up the grill to check on the fish.  You will lose all the delicious smoke that has built up in the grill and your fish won’t get that nice smoky flavor.

I like to use the boards to serve the fish, either put them on a platter, baking sheet or piece of foil to prevent the scorched underside from leaving any marks on tabletops.  Enjoy!

Full disclosure: I have received no compensation from PCC , Metropolitan Market, Thriftway or any other organizations mentioned for this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.

Have you heard of Halloumi? It’s a wonderful semi-hard sheep and/or goat’s milk cheese from Cypress, that has a high melting point. Which means that you can put it right on the grill and grill it or fry it in a fry pan. PERFECT for Summer!

Halloumi is very salty, so a little goes a long way. You can marinate it with olive oil and herbs or purchase it already marinated. It pairs really well with Summer fruits like watermelon, peaches and strawberries.

I put together a little salad combining the tastes of Summer and Halloumi Cheese. This salad is so delicious and the crunchy, salty Halloumi is a perfect briny bite that compliments the sweet Summery melon. It also travels well, you can cook it up ahead of time and take it to one of the many beautiful public picnic parks in Seattle, or anywhere for that matter,  for a delicious, healthy picnic treat. Places around Seattle that carry it are Metropolitan Markets and Big John’s PFI.

Grilled Halloumi Cheese Salad

• 1 8 ounce brick of Halloumi Cheese- Cut into 1/4″ Slices – Marinated (See recipe below)
• 4 Cups Baby Spinach, washed
• 1 Cup Seedless Watermelon, cut into 3/4″ cubes
• 1/2 Teaspoon Chive Flowers or Chopped Chives
• 6 Kalamata Olives, pitted and quartered
• 8-10 Fresh Mint Leaves – cut as Chiffonade or thin strips
• Honey Balsamic Dressing (see recipe below)

If you did not purchase already marinated Halloumi, prepare the marinade as listed int he recipe below and let it rest for 4 hours or overnight.  If you purchased Marinated Halloumi then proceed without waiting.
Make sure that you grill is not too hot.  You may use a fry pan or a BBQ grill.  The heat should be around medium, on a grill, you should be able to hold your hand over the center of the coals for about 7-8 seconds without discomfort and that’s when you know the temperature is right.

Place the Halloumi on the grill, and just toast it until it is golden brown on both sides.  Set aside.

Assemble the rest of the salad ingredients as listed above, give it a toss and put a heap of salad on each plate and top it with one or two slices of your grilled Halloumi Cheese.

You can Garnish with a little additional dressing and mint leaves if you desire.

Marinated Halloumi

• 1 8 ounce brick of Halloumi Cheese- Cut into 1/4″ Slices
• 1/4 Cup Extra Virgin Olive Oil
• 1/2 Teaspoon Fresh Oregano, or dried if you don’t have fresh
• 1/8 Teaspoon Fresh Ground Pepper
• Optional – Pinch of whole Peppercorns
• Optional – Pinch of Chive Flowers or Chopped Chives

Combine the above ingredients and let it rest covered for 4 hours or overnight.  Very important!!! – DO NOT ADD SALT!  This cheese is very salty and you will not need to add any salt.

Honey Pepper Balsamic Vinaigrette

• 1/4 Extra Virgin Olive Oil
• 3 Tablespoons Honey
• 1/8 teaspoon Fresh Ground Black Pepper
• 1 Tablespoon Water

Put in a small bowl and whisk together and use.

I am in “Hurry-Mode” today, so this post is going to be quick and to the point as I have to scoot out of here in just a few minutes… but not before I steal a moment share this recipe with you.  Although it’s fast, it has a lovely complex layer of smoky flavors.  The smoke hits you first, then the sweet of the tomatoes, then the richness of the chicken and beans and it finishes with a nice little kick of heat from the chili flake.  Quick, healthy, cheap, delicious comfort food folks!

I had to make a quick hot dish today and well it sort of slipped my mind.  So I started looking in the fridge and around the pantry to see what i had just laying around that I could throw together in less than 30 minutes.  Now before you scoff at me for using canned beans and tomato sauce… this is a QUICK meal here and well sometimes a shortcut here and there isn’t all bad.  (Besides it’s not like I’m throwing aerosol cheese in a can into the recipe… I’m looking at you Sandra Lee) This is something you can throw together on the stovetop, finish up getting things done and have it ready to serve in half an hour.  It’s gunna taste like something that has been stewing and melding all day long.  Perfect for those days when you are just too busy to be bothered.  This recipe was birthed from grab some of this and some of that and do it as fast as I can.

Smoky Chicken Chili

• 1 cup Onion, diced
• 1/2 cup Red Pepper, diced
• 1/2 cup Roasted Piquillo Peppers, chopped (can sub roasted peppers)
• 2 cups Grape tomatoes (or Cherry tomatoes cut in half)
• 1 cup  Smoked Chicken, diced (can sub smoked Turkey)
• 1 15.5 oz. can of Black Beans, low sodium
• 1 15.5 oz. can of Tomato Sauce
• 3 tablespoons Olive Oil
• 1 Teaspoon Crushed Garlic
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Smoked Paprika
• 1/4 Teaspoon Black Pepper
• 1/8 Teaspoon Red Chili Flake (add more if you want it spicy)

Get your large skillet or Dutch Oven type pan out, set the heat to Medium High on the stove top.  Put the Olive Oil, Garlic and Onions into the pan and quickly sweat the aromatics.  Add in all the rest of the ingredients, give it a good stir and let it simmer on Medium heat making sure to stir it every now and again.  You could certainly turn it to low for a longer simmer if you are not in a hurry.  Add some fresh parsley for garnish, if you like.

That’s it.  Crazy fast & easy!  It’s also good cheap eats!
Enjoy!