Wednesday, August 31, 2011

Monday, August 29, 2011

Tuesday, August 23, 2011

The Marly Caesar

Photo courtesy of Simply Scrumptious

My friend Marly made a great Kale Caesar Salad that I've made several times in the last few weeks. Even my 4 year old gobbled it up one night. I haven't quite recovered from the shock of that. Give this one a whirl.
Marly's Kale Caesar

1 bunch kale, rinsed well and chopped
1 bunch romaine, rinsed well and broken into bite sized pieces
a few dandelion leaves, rinsed and chopped small (optional)
PCC brand croutons
PCC brand vegan Caesar dressing
2 T olive oil
juice of 1/2 - 1 lemon
1 or 2 cloves of garlic, minced, then smashed into a paste
salt & pepper

Combine olive oil, lemon juice, garlic, fresh ground pepper and a pinch of salt in a large jar. Shake vigorously to combine. Add several the PCC vegan Caesar dressing and shake to combine. Toss with kale, romaine and dandelion leaves if using. Sprinkle with lots of freshly grated parmesan and croutons. Toss again. Check for seasoning, maybe adding more lemon juice or pepper.


Thursday, August 18, 2011

Attention Food Lovers

We're heading to Vancouver next weekend so I'm on the hunt for great restaurants to try for breakfast, brunch, lunch and dinner. We wouldn't go to Vancouver without hitting Vij's, but we need some other recommendations. Anybody have any favorites? Any great places worth stopping for lunch in Bellingham? Muchos Gracias!

Tuesday, August 16, 2011



Delicious recipe from Food 52:

I made this recipe using pre-cut coins leftover from a Vegetable Tian I made last week because I refuse to throw away food. I skipped the chili hoping the kids would eat it. They didn't, but I inhaled it. I loved the flavor and texture combination. I would eat this any day, especially right now while zucchini, summer squash and mint are in season.

I eyeballed all the measurements and it turned out great. I might go slow with the sugar depending on how much zucchini and squash you're using.

Monday, August 8, 2011

Mediterranean Bean Salad

Today I had the Mediterranean Bean Salad from PCC and loved it. It was so flavorful that you didn't feel like you were eating a big bowl of beans. I'm taking note of the ingredients so I (and you!) can recreate this at home.

PCC's Mediterranean Bean Salad

Organic kidney beans
Organic garbanzo beans
Roasted red peppers
Pitted kalamata olives
Organic red onion
Organic red wine vinegar
Olive & safflower oil blend
Organic Italian parsley
Organic garlic
Salt & pepper


Another Almost Vegan Smorgasbord

Tonight I made another almost vegan smorgasbord with all fresh ingredients from the farmers market yesterday. If it weren't for that darn parmesan on the roasted Romanesco, it would be another vegan night.

Pasta with Cherry Tomatoes & Basil

This pasta was not mind blowing but it was easy, fresh, and great tasting. Could be made in 20 minutes.

2-3 T olive oil
3 garlic cloves, smashed
1 or 2 pints cherry tomatoes (I used all Sungolds)
salt & pepper
1-2 T fresh basil, minced
1 t fresh oregano minced
spaghetti noodles (1/2 package)

Bring a large pot of water to a boil for noodles. Cut half the tomatoes in half, leave the rest whole. Heat a large pan over medium heat. Add the oil and the garlic. Stir garlic around to infuse the oil with the flavor. Remove all but a few large pieces of garlic. Add tomatoes and cook on medium heat until they start to soften and a sauce starts to form. Sprinkle with salt and pepper. Continue to cook as long as you like (10-30 minutes). Sprinkle with basil and oregano. Add salt to boiling water and cook noodles until al dente. Drain and toss noodles with tomatoes. Serve with a final sprinkle of basil and fresh pepper.

You could serve this with feta, goat cheese, parmesan or mozzarella but it doesn't even need it, especially if you want a vegan night.

Roasted Romanesco w/ Balsamic Vinegar

I had something like this at a restaurant and have been dying to recreate it. Again, not mind blowing but great for a family dinner. I gobbled it up.

4-8 cups Romanesco florets (about 4 small heads)
olive oil
salt & pepper
Herbs de Provence
balsamic vinegar
freshly grated parmesan

Preheat oven to 400. Toss Romanesco in a large bowl with olive oil, salt and pepper. Transfer to a baking sheet and roast. I cook for 7-10, then toss and cook again for another 7-10 minutes. When it's almost done (I taste test to determine how cooked I like it), toss with a splash of balsamic and sprinkle with parmesan. Roast for another 3-5 minutes to melt the cheese. Enjoy!

Saturday, August 6, 2011

Dear Photograph

Click here to watch a video explaining the cool site Dear Photograph. Then look through the photos and captions on the site. Some are sweet. Some brought tears to my eyes. I'm tempted to do one of my own. Off to look for old photos.,

Friday, August 5, 2011

Attention Seattle Shoppers!


My friend Mary Bridget hosts great high-end designer consignment sales a few times a year. This season she is partnering with Jill Donnelly of Baby & Co. to host a shopping event with pieces from some of Seattle's best closets, including brands like Lanvin, Marni, and Comme des Garcons. Don't miss it!

Baby & Co.
2004 First Ave
Seattle, 98101

August 11-14 
11:ooam - 6:oopm

Read more about it here from Seattle Met.

Wednesday, August 3, 2011


I love these black studded Valentino sandals on Bianca Brandolini d'Adda. Tres chic.


Tuesday, August 2, 2011

Be Inspired: Zucchini Salads

Photo courtesy of (marinated zucchini and yellow squash salad)

I've had a few zucchini salads recently from two great restaurants - Serious Pie and Cantinetta. Both were fantastic and worthy of trying to recreate. I'm going to mess around with these recipes this week. Thought you might want to as well. Send me any great zucchini salad recipes you've made and I'll share those as well!

Serious Pie

Zucchini, shaved into long thin ribbons
Almonds (I can't remember but I think they were Marcona)
Ricotta salata
Green onion, minced
Mint, minced
Vinaigrette (you could make something great up I'm sure)


Zucchini, thinly sliced and placed single layer on the plate
Parmesan, thinly sliced and placed on top of zucchini
Olive oil, drizzled over the top
Salt & pepper
Lemon (I think there was a bit of lemon on it as well)

Mix It Up with Mens Wear


I've been having a lot of fun lately shopping in the men's department and raiding my husband closet. I sauntered into the men's department at H&M one day and found a lightweight navy raincoat that I lived in this winter and spring. While shopping for my husband, I snagged a striped Gant rugby. Who doesn't love an over-sized, preppy sweatshirt for lazy days? I love a man's cardigan, have been known to steal my husband's flannel shirts in the winter, and think a classic men's shirt could make a laid back bathing suit cover-up (sleeves rolled up) or pair perfectly with skinny jeans and ballet flats. You can go sleek, preppy, over-sized, casual or conservative. Don't be shy. Next time you're out and about shopping and can't quite find what you're looking for, head into the man zone and get inspired.