Friday, October 2, 2015

Feta Spinach Turkey Burgers

Got this great recipe from my friend Marion. My son and I gobbled them up. So good!

Feta Spinach Turkey Burgers

1lb ground turkey
4-6oz feta cheese
1/2 cup spinach, finely chopped
1/2 cup onion, diced
1/3 cup mushrooms, finely chopped
1 T garlic, minced
1 t oregano (I used fresh)
1 t basil (I used dried)
salt (little bit since feta is salty)
fresh ground pepper
olive oil

Preheat BBQ on high.

Saute onion in some olive oil over medium heat. Add garlic and sauté for a few minutes. (Onion and garlic doesn't need to be fully cooked. I just do it out of habit.) Transfer to a large mixing bowl. Add all the other ingredients and mix with your hands. Form into little patties (4 large or 5 smaller). Brush the burgers with a little olive oil.

Throw on the grill and lower heat to medium-high. Once browned with good grill marks, flip and grill on the other side. Lower temp to medium to make sure they get cooked through but don't burn.

Brush buns with butter and brown to golden on the grill or under a broiler.

Serve and enjoy!

Tuesday, September 29, 2015

Great Summer Salad

Great summer salad. Served with chicken palliard for a perfect dinner.

Greek Salad
Jen Young

Olive oil
Good balsamic vinegar
Red onion
Kalamata olives

Grilled Lamb

Another favorite from summer 2015...

Grilled Lamb
Brodie Young & Kevin Erickson

Lamb chops or lamb loin chops
Olive oil
Rosemary. minced
Garlic, minced

Make a sauce, lather the lamb and let sit for 20 minutes. Pre-heat BBQ to 400 degrees and grill for roughly 4 minutes per side for medium thickness (less for thin ones). Be careful not to overcook.

Favorite Kale Salad of the Year

Kale Salad with Lemon Tahini Dressing 

Kale, finely sliced into thin ribbons
Slivered almonds, toasted
Cherry tomatoes

Lemon Tahini Dressing found here from GOOP.

I use veganaise instead of yogurt and always throw in a little extra tahini and garlic.

New Favorite Breakfast - Eggs with Dill & Feta

Vashon Eggs
Jen Young

Scrambled eggs (half regular, half egg whites)
Salt & pepper
Fresh dill

Scramble eggs with some milk. Season with salt & pepper. Toss in minced dill and cubed feta at the last minute. Serve with toasted baguette with butter and sliced avocado if you have it.

Summer Favorite - Grilled Green Beans with Garlic

Grilled Green Beans
Brodie Young

Green beans
Olive oil
3-6 cloves of garlic, minced

Toss beans with olive oil, garlic, salt, and pepper. Marinate for 30 minutes while you pre-heat the grill to 400 degrees. Make a foil bowl and put beans in it. Place on a hot grill, stirring regularly so garlic will brown but not totally burn. Should take 8-12 minutes. Serve hot.

Late Summer Salad with Grilled Hallumi & Stone Fruit

This is inspired by a great salad I had at Tallulah's. 

Salad with Grilled Hallumi & Stone Fruit

Nectarines (ripe or a little before they are ripe) – grilled on the BBQ in a foil bowl
Hallumi – grilled directly on the BBQ 
Arugula tossed with dressing

Vinaigrette dressing for salad:

2T white/golden balsamic vinegar 
2 T olive oil 
1-2 t honey
Salt & pepper

Penelope Casa's Garlic Green Beans

Great new preparation for green beans. They were way better than I expected. Instead of tasting over-cooked, they had great flavor. Found it in the new Food 52 cookbook. 

GOOP Detox Soup

Great soup from GOOP - whether you are detoxing or just looking for a flavorful, healthy dinner. Will definitely make it again.

Thai Curry Soup from Goop

Friday, March 13, 2015

Chicken Meatballs and Black Sesame Carrots

I recently tried 2 new recipes from It's All Good and they were delicious. I paired these two with chicken fried rice and it was the best dinner ever. It also provided leftovers for days. 


New Favorite Salad

I am currently obsessed with this kale salad. I can't get enough of it. It's good as a side dish with whatever else you're serving and saves really well for the next day. Thank you Mckenzi!!!

The Cabo Salad

1 bunch of kale (curly green kind)
1/3 cup bread crumbs, toasted until lightly browned
Shredded parmesan cheese

1/3 cup olive oil
1/4 cup fresh lemon juice (one medium sized lemon)
3 cloves garlic, minced
1 t red pepper flakes
salt to taste

Mix dressing ingredients together and toss with kale, then let sit for 20 minutes. When ready to serve, toss kale with bread crumbs and parmesan.

Fast & Satisfying Dinner

My friend Whitney mentioned this dinner combo and I'm currently obsessed…

Sausage, browned (my kids and I love PCC's pork breakfast sausage but any kind is good)

Side of OlyKraut (

White beans sautéed with olive oil, garlic, salt and pepper

Green veggie - broccoli, kale or asparagus

Saturday, August 16, 2014

Fish Taco Heavenly Sauce

My friend Marly made this Grilled Tomatillo and Pineapple Salsa for fish tacos one night and we went crazy. We kept calling it crack. She has made it several times since and we can never get enough. We eat it with tortilla chips, fish tacos, quesadillas, you name it. It's so super spicy and sweet. Amazing flavor. If you like halibut fish tacos, this is a must try.

To cut down on prep work, Marly uses 2 cans of tomatillos instead of roasting fresh ones. She also uses more chipotle chilis in adobo sauce than the recipe calls for (maybe 2 or 3 instead of 1). Throw it all in a cuisinart and it's done in less than 10 minutes.

Roasted Salmon with Green Herbs

Photo credit: Jessica Burns

My friend Meredith made Ina's Roasted Salmon with Green Herbs for a small dinner party one night and it was delicious. She served with Ina's orzo salad (minus the shrimp) and crab strudel as the appetizer. Amazing dinner. 

I made the salmon last night for a friend and it turned out great. Quick and easy. I served with Marly's Green Bean & Kale Salad. Starter appetizer was a version of this spread - crostinis, good mozzarella, roasted tomatoes (2 kinds), basil and prosciutto. Perfect dinner for two.

Tuesday, July 22, 2014

Pork Stroganoff with Three Mustards

My friend Marion gave me this recipe and I love it. It's quick, easy and tasty. I like it over basmati rice with a veg on the side.

Sunday, July 20, 2014

Classic Lasagna

My friend Whitney made lasagna for my birthday dinner back in October and it was delicious. When she wanted to take me to lunch as a thank you for doing her a favor this spring, I asked if she could make me some lasagna instead. I love me some lasagna but hate making it because there are so many steps. She was happy to do it and I was over the moon. I ate lasagna three meals a day until it was gone.

Whitney found the recipe from an article in the Seattle Times. The recipe has reigned as the most popular recipe on for more than a decade. 

Article here.

Recipe here.

Summer Picnic Sandwich

After college I went to Europe with two friends and whenever we took the trains we would always end up buying these sandwiches from those little carts that pass through. I have been making them at home ever since. These are perfect for a summer picnic or kids lunches if you want to change it up a bit. I have several friends hooked on these now too. So good.

Pretzel roll *

Slice the roll in half. Butter one side and throw in some sliced salami. Close and eat. Simple as that.

* If you live in Seattle, you can get pretzel rolls at PCC.

Currently Craving

My friend Whitney introduced me to this combination. It's so delicious. Good, fresh blueberries make all the difference.

Frozen waffle, toasted
Peanut butter
Syrup - little bit
Molasses - little bit
Fresh blueberries

Tuesday, May 27, 2014

Another Favorite Spring Dinner

I made this a ton last year so it was one of the first meals I was excited to revisit when asparagus was back in season. Serve as a salad and guests can make their own little flavor combos. It never fails - people love this! Perfect starter or light dinner.

Fresh or whole canned tomatoes, sliced and drizzled with olive oil, balsamic, salt and pepper, then roasted until they are sweet and delicious. They are definitely the highlight of the whole plate if done right.

Roasted with olive oil, salt and pepper. Finished with a splash of balsamic.

Tossed with olive oil and balsamic vinegar.

Good quality buffalo mozzarella, sliced (I like Delaurenti's brand fresh mozzarella).

Good quality prosciutto.

Baguette slices brushed with olive oil, broiled until golden brown, then rubbed with raw garlic clove.

Any other antipasto ingredients
Artichoke hearts, olives, etc.

Great Hangover Cure

Tropical Flavor Emergen-C Packet (3/4 packet)
Equal Parts:
Coco Aloe Water & Trilogy Kombucha

For other reasons I have these ingredients in my house at all times. 
It just so happens they also come in handy for hangovers which I have been 
known to have once or twice. Plan ahead, you won't be sorry.

Homemade Granola Bars

My friend Marion made a version of the Sprouted Kitchen granola bars from the cookbook and they were delicious. Marion found this recipe online from Sweetsonian adapted from the original. I made some today using pecans instead of cashews too.

I should have listened to Marion and skipped the protein powder. The flavor is too distinct. They are great though and an easy recipe to be creative with, adding different nuts, seeds, or dried fruit.

These are great for breakfast, lunches, after school snacks, and even dessert. 

Carrot & Halloumi Patties

Photo credit: The Spice Peddler

My friend Marion made these Carrot and Halloumi Patties for me and they were SOOOO good. Great paired with a salad. Delicious, fresh, light and flavorful.

Monday, May 19, 2014


I get addicted to certain breakfast foods and eat them daily until I never want to have it again. It's what gets me out of bed in the morning. Currently I am obsessed with this combo: 

Eltana everything bagel
Whole Foods lemon hummus
Sliced radish
Minced chives

I first had a bagel with hummus and radish in Portland at the Taste Bud food truck but have since perfected it (added pepper and chives). I like to eat this with coffee, yogurt, berries, and a green juice. Healthy and satisfying start to your day.

Spring Favorite: Raviolis & Asparagus

One of my all-time favorite spring dinners is also one of the fastest and easiest. 

Roasted cauliflower raviolis from Delaurenti with browned butter and sage. While you bring the water to a boil and cook raviolis for 5 minutes, you brown the butter and mince the sage. I shave a few pieces of parmesan on top and then serve with roasted asparagus. I personally cut the asparagus up and toss with the raviolis. I love the flavor combo and this meal can be done in 15 minutes!

I like to serve this with kale caesar too because it pairs well and is hearty but any green salad would be good.

My asparagus prep is so simple...

- Toss with olive oil, salt & pepper on a cookie sheet
- Broil for 2 minutes
- Remove and toss
- Broil for 2 minutes
- Done!

P.S. The raviolis are frozen so you can have them in your freezer for those nights when you need a quick meal. They have tons of different ravioli flavors in case roasted cauliflower doesn't speak to you.

Monday, April 28, 2014

New Dinner Obsession

I made this dinner twice last week and again tonight. It is so flavorful, satisfying and healthy.

- Roasted Curry Cauliflower from this old post (recipe below)
- Sriracha Roasted Chickpeas (inspired by this recipe)
- Sauteed spinach or roasted asparagus
- 2 poached eggs
- Sriracha or hot salsa (optional) for extra flavor and heat

Roasted Curried Cauliflower (the winner)
Inspired by Bon Appetite

one head of cauliflower, cut into bite sized florets
1/2 large onion, chopped
5 garlic cloves, thinly sliced or minced and soaked in olive oil
1/3 cup olive oil
3 tablespoons red wine vinegar
1 t coriander
1 t cumin
1-2 t curry powder
1-2 t paprika
1 t kosher salt (plus more to taste)
1 T fresh cilantro, chopped
juice of one lime

Preheat oven to 450°F. Place cauliflower florets and onion in a large bowl and toss with olive oil, vinegar, cumin, curry, paprika and coriander. Transfer to a rimmed cookie sheet, in a single layer. Sprinkle with salt and pepper. Roast cauliflower for 10 minutes. Take out and stir. Roast for 5 more minutes. Stir in garlic. Roast for 5-10 minutes. Sprinkle with cilantro and lime juice. Toss and serve hot or at room temperature.

Wednesday, April 16, 2014

Power Green Salad

My friend Marly made Sprouted Kitchen's Power Green Salad last night and brought me leftovers. I just ate it for lunch and it was so good.  Great salad for leftovers too because the kale can stand up to the dressing and doesn't get soggy. I served with fresh green juice, Siggi vanilla yogurt and toast with tahini and fig spread. Perfection!

Monday, April 14, 2014

Spicy Roast Cauliflower and Chickpeas

My friend Marly made this recipe for Spicy Roast Cauliflower & Chickpeas last night and it was delicious. She served with a delicious honey mustard chicken dish (recipe coming soon). It was a perfect dinner and leftovers were equally delicious today.

Quinoa Salad with Roasted Broccoli & Feta

My kids don't like broccoli tops so I feed them the stalks and end up roasting the tops for myself. Since I'm obsessed with quinoa salads I thought I would use the roasted broccoli for a new salad. My friend Marly and I came up with this creation and it was delicious. Next time I might add some lemon zest as well. 

Quinoa Salad with Roasted Broccoli & Feta

Rainbow quinoa
Roasted broccoli (with salt, pepper, red pepper flakes, garlic)
Sliced almonds, toasted

Dressing (very rough measurements)

1 garlic clove, minced and mashed with the side of a knife into a paste
Juice from half a lemon
1-2 t Dijon
1/2 t honey
2 T olive oil
1-2 T golden balsamic vinegar
Salt & pepper