Many cooks, especially we from the Pacific Northwest intend to have seafood take a prominent position in daily meal plans, but we can’t seem to get beyond seasonal and often expensive salmon, trout, Dungeness crab, local mussels and oysters. Somehow … Continue reading →
Basic Lemon Herb Sauce (see also Quick Provencal Sauce) Makes ¾ cup, or 3-4 Servings If you want Heidi’s Hints about cooking fresh fish and seafood click here. Ingredients Juice from half fresh lemon (about 2-3 tbs) 2 tbs. finely … Continue reading →
Lime, Chili and Cilantro Sauce Makes ¾ cup or 3-4 Servings If you want Heidi’s Hints about cooking fresh fish and seafood click here. Ingredients 3 tbs. extra virgin olive oil 1 clove fresh garlic, peeled and sliced Zest from … Continue reading →
Albondigas Soup Serves 6-8 Nutritious and comforting, hearty soups are cold weather staples throughout the world. For centuries, most of these soups were made from whatever meat was left on bones along with scraps of greens and root vegetables. They … Continue reading →
