pretty produce

I've been so inspired by the abundance of beautiful fruits and vegetables everywhere! I hope you are too!

summer salad

I just love summer. It's a season that has always been overshadowed by Spring in my opinion. But this year, maybe because of the giant (green) tomatoes in my garden, I've learned to appreciate it a little more. A week or so ago, I whipped up this salad when I was craving some fresh fruits and vegetables. Obviously after a long day of work + gym + dog walking + who knows what else, I had to add a little lean protein. So I threw in some chicken breast that I had cooked the night before. (I'm really  getting into food prepping on Sundays!)

This salad reminds me of one I had a couple of months ago on a vacation to the Washington coast. We stayed in the beautiful town of Pacific Beach, WA and got some sand between our toes. There was a charming little restaurant, called Mill 109 that we visited for dinner and brunch.

One night I had a starter salad with pears, almonds, and a honey vinaigrette dressing. It was divine. I tried to recreate that dressing here. Although it wasn't spot on, it was very close, and in my opinion, perfect for summertime.

Another inspiration for the salad was from one of my favorite blogs, Iowa Girl Eats. I know I've said it before, but I just adore that blog. I've made so many recipes from there, I think I've lost count. The Triple Berry Salad made my mouth water just looking at it! I'm usually not a huge fan of mixing fruit in salad, but fresh berries and spinach is definitely something I can get behind!

This salad is very simple with loads of good nutrients to get you through your next adventure!

Ingredients:

2 cups fresh spinach

2 cups fresh kale 

1 cup organic raspberries

1 sliced pear

1/2 c. sliced almonds

for the dressing-

2 tbsp. honey

1 tbsp. poppy seeds

1/4 c. olive oil

3 tbsp. apple cider vinegar

Method:

In a large bowl combine the salad ingredients, in no particular order. Next, in a mason jar or bowl, whisk together the ingredients for your dressing, mixing well.

It's that easy, now get started!

Sunny Weekends in the PNW

I promise that I don't just eat out every weekend but lately we've been hitting up some seriously wonderful establishments. This weekend we drove up north to Bellingham, one of my favorite towns. We spent the day combing old bookstores, antique shops, hiking a little, and even stumbling upon some blue herons.

Enjoying a happy hour beverage at The Black Cat.

I had the crepes stuffed with swiss cheese, applewood bacon, broccoli, and spinach! They were dreamy.

The weekend before, I took my mom to Honore Bakery, renowned for it's espresso, specialty baked goods, and their french macarons.

We shared a chocolate and salted caramel macaron. I'm sure you can only imagine...

The past few weekends have been warm and full of sunshine and boy, have I been appreciating it! We just planted basil, spinach, snap peas, and sweet peppers in our raised garden bed and I can't wait to concoct some delicious recipes incorporating my homegrown ingredients!

 I may start documenting my seedlings' progress in the next few months, hopefully I don't find out that I have a brown thumb!

Ballard Pizza Company

My super great brother in law came to Seattle today for meetings, and we ventured out into the wet, damp, night to Ballard Pizza Company. We had been there before Thanksgiving but got a half and half pie this time! It was delicious; one side was the classic Margherita, the other was the Ballard Bridge, with Italian Sausage and specialty pepperoni. After a long day of work at my new job, I welcomed the chance to sit down and eat good food with good people. Ballard Pizza Company did not disappoint!

picture courtesy of Ballard Pizza Co.

bitterroot

We went here for dinner tonight! So wonderful, so delectable, so relaxing!

(picture courtesy of Seattle Magazine press)

We shared the pulled pork & mac n cheese with roasted red peppers; for extra good girl points, I even had an entire ramekin of brown sugar squash to myself.

Next time, it's happy hour at Bitterroot... Just take a look at their HH menu!

Ciao,

K

Clean Eating: Mom's Apple Pie

For years now I've enjoyed my Mom's Apple Pie. The crust: flaky, thick, and warm. The apples: spicy and naturally sweet. Last night I had a strong hankering for this pie and decided to whip it up in my own kitchen.

I have so many memories of slicing the apples, sprinkling them with cinnamon, nutmeg, ginger, and allspice, and then being unable to resist eating them straight out of the mixing bowl. The nice thing about this pie is that it contains no butter, no sugar, and nothing artificial. That's right, no sugar. The sweetness of your apples should do the trick. 

And while it's no Martha Stewart apple pie, it certainly is better for your waistline. I am happy to say that with the Clean Eating rage, it's nice to know that my mother had been feeding us "clean" apple pie for our whole lives! Way ahead of our time. 

Ingredients:

2 2/3 cups  flour

3/4 cup vegetable oil or 3/4 cup canola oil

4 tablespoons cold water

4-5 medium sized Pink Lady or Gala apples; or 3-4 large apples; sliced thinly

1 tbsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

1 tsp. ground ginger

Method: adapted from Mom's crust recipe and Food.com

Measure flour and salt into bowl. Add oil; mix with a fork, until particles are the size of small peas. Sprinkle with water, 1 tablespoon at a time, until flour is moistened and dough almost cleans the sides of the bowl. 

Depending on whether your dough seems to dry or wet, add either a tbsp. of oil or flour. Pick dough up and ball it together into one pressed ball.  Work the dough in your hands to make it a bit less crumbly.

Break dough in half and similar to rolling pizza dough, press it flat between two sheets of wax paper. Roll out into the general circumference and shape of your pie pan. Gently peel off one sheet of wax paper and turn dough upside down. Peel off remaining sheet of wax paper after placing bottom crust into pan leaving a 1/2 inch overlap around pan edge. Follow the above steps with top crust rolling out same as bottom crust leaving 1 inch overhang around pan edge). Fold and roll top edge over pie pan and press edges together with a fork.

Once your apples are sliced, throw them in a large mixing bowl. Add spices and stir well. Allow apples to sit at room temperature for about 3 hours, to macerate in their own juices.  Pour  apples into crust, then fold the pie dough for the top over pie pan, roll top edge over pie pan and press edges together with a fork. 

Slice about 6 slits in the middle of the pie and place in the oven for about 45-55 minutes. Check at 45 minutes and take pie out when edges are golden brown. 

Allow to cool for about 15 minutes, then serve! It's yummy with a scoop of frozen yogurt, or my unconventional favorite- Coconut Bliss. Now, off to decorate for Christmas!

Pesto Kale Pasta

Just a quick post before Turkey Day! I made my Nigella Lawson's Rosemary Cake today, and can't wait to share it with you! Tonight I've been thinking about how thankful I am for everything I have. A simple phrase, but I feel it from the bottom of my little heart. Let us think about our gifts and blessings on Thanksgiving, as in every day!

The other night I whipped up a quick pasta dish with some kale we picked up. I also wanted to try and make a sauce from some whole tomatoes I picked up at Trader Joe's. Once they were seasoned with some garlic and Italian herbs, and the kale cooked down a bit, it was a lovely dish for a chilly, rainy, night.

Ingredients:

4 cups of fresh kale
2 cups of fresh spinach
4 whole cooked tomatoes, skin removed
1 lb. whole wheat pasta, any type
1/2 c. pesto
2 tbsp. olive oil
2 tsp. Italian seasoning: basil, oregano, parsley
1 tsp. garlic salt
Pecorino Romano grated cheese, to taste

Method:

In a large sauce pan, combine olive oil, tomatoes, spinach, and kale. Allow to saute for about 5 minutes, then add seasonings and continue to saute.  

Add tomatoes and let simmer for about 10-15 minutes, until kale and spinach cook down. Meanwhile, cook pasta according to directions.

Once pasta and vegetables are completely cooked, combine in large saucepan with pesto and mix well. Add grating cheese, if desired, and dish it up! A quick, nutritious, and filling dinner, all less in thirty minutes! Who can argue with that, my friends?

Happy Thanksgiving!

Around Town

Lately I've been inspired by the beauty my little neighborhood (in a big city) has to offer. From the docks to the old streets, I appreciate all the culture that has gone before me! Seattle is a wonderful place, please visit!

Walla Walla

A few pics from our recent trip to Walla Walla... we walked til our legs were worn out, ate European style platters, and took in the sights in this beautiful town. Walla Walla is home to all sorts of fanciful boutiques, quaint restaurants, and a bountiful farmers' market.

A cute puppy dog statue.

Downtown

Walla Walla Bread Company!

A mid-afternoon refresher at Salumiere Cesario.

                                            
 I ordered the Ploughman's Platter; a mini baguette, spicy mustard spread, fine cheese, meat, and roasted almonds. 

And, husband ordered the Lunchbox Special, which included figs, roasted nuts, and fruit!

Here is Sweet Basil Pizzeria, a favorite of my father's. He's been known to purchase growlers there. If you don't know what a growler is, research it. 

We came here for lunch about a year ago on our first trip to Walla Walla, and loved it's trendy interior and plethora of New York pizzas and fresh salads.

After more walking, we drove through the campus of Whitman College. It reminded me a little of where we went to college; old brick buildings brimming with history, and long tree lined streets. For a moment I longed for new notebooks, brainy professors, and studying in the quad. 

If you haven't been to Walla Walla, please visit. You won't be disappointed in the sweet town. Also, if you are a wine lover, you can't find a better place to spend a relaxing weekend. Wineries are plentiful on either side of Walla Walla. Now, that would be a great future post...

Hugs,

k