Fresh and Local Ingredients
Prepare these recipes with fresh and local ingredients and see how enjoyable and beneficial a meal can be when you know it comes from your own backyard.
Local farmers and producers offer peak flavor from season to season, lowers our environmental impact, and helps to support our local economy. You can taste the difference with local products like Double R Ranch Beef, Appel Farms Cheese, and Lummi Island Wild Salmon, to name just a few.
I hope you enjoy these fresh and local recipes.
- 1center cut beef tenderloin roast or eye of round (about 2 lbs)
- 1 Tablespoonfresh thyme (1 teaspoon dried)
- 4cloves garlic, minced
- 1 teaspoonblack pepper
- 2 cupsarugula or baby spinach
- 1La Panette loaf of bread
- 4 ozAppel Farms smoked gouda
- 2large beefsteak tomatoes
- 1/2 cupreduced fat sour cream
- 1/4 teaspoonsalt
- 1/4 teaspoonblack pepper
- 1 Tablespoonhorseradish
- 1 Tablespoonfresh lemon juice
- 1 Tablespoonolive oil
- 3 cupsonions, sliced 1/4 inch thick
- 1/4 cupbalsamic vinegar
- 2 teaspoonsfresh thyme (1/2 teaspoon dried)
- Heat oven to 425°. Press thyme, chopped garlic and black pepper evenly onto all surfaces of the roast.
- Place roast on rack in shallow roasting pan.
- Roast in oven uncovered 35 to 45 minutes at 135° for medium rare, or 45 to 50 minutes at 150° for medium.
- Remove roast tent loosely with foil, let stand 15 minutes.
- While the roast is cooking prepare the Horseradish Sauce and Caramelized Onions.
- Horseradish Sauce: Combine the sour cream along with the salt, pepper, horseradish, and lemon juice set aside.
- Caramelized Onions: Heat the olive oil in a large saute pan, add the onions and cook over medium heat for about 15 minutes, stirring frequently. Then add the balsamic vinegar along with the thyme and cook until caramelized about 10 minutes longer.
- Cut the La Panette bread in half lengthwise then in 3 equal portions.
- Spread the caramelized onion on the bottom of the bread, followed by the beef that has been sliced into 1/4 inch slices.
- Next place the cheese slices, followed by the tomatoes and arugula, and spread the sauce on top of the bread and serve.
- 4-8 ozsalmon fillets skin and pin bones removed
- 2cedar planks
- 1 Tablespoonolive oil
- 2 Tablespoonsfresh garlic, very finely chopped
- salt and pepper, sprinkle to taste
- 1 bunchwatercress
- 1nectarine or peach, pitted and chopped
- 2plums, pitted and chopped
- 1/2 cupfresh blueberries
- juice of 1/2 lime
- 2 Tablespoonsfresh mint, shredded
- 1/8 teaspoonblack pepper
- 1-2 Tablespoonshoney depending on your likeness
- Soak the cedar planks in water for at least 30 minutes.
- Rub the salmon with olive oil, then season with garlic, salt and pepper.
- Place on cedar planks and place over hot grill. Cook until the salmon begins to flake, but still holds together and turns opaque about 10 minutes at 130°.
- Fruit Compote: Combine all of the ingredients.
- Place the salmon on a bed of watercress and top with the Fruit Compote.
- 4boneless skinless chicken breasts
- 1/2 cupbuttermilk
- 1 cupdried breadcrumbs
- 2 Tablespoonsfresh chopped thyme
- 1 Tablespoonchopped fresh lavender flowers or 1 teaspoon dried lavender
- 1/4 cupchopped Italian parsley
- 1/4 cupbutter
- 1/2 teaspoonblack pepper
- 1 teaspoonkosher salt
Blueberry Jalapeño Chutney
- 1/2large onion, chopped
- 1/4 cupsugar
- 1/4 teaspoonsalt more to taste
- 1/2 cuprice wine vinegar
- 1jalapeño pepper, seeded and finely chopped
- 3 cupsfresh blueberries
- Combine the breadcrumbs, thyme, lavender, parsley, salt and pepper in a shallow dish.
- Rinse the chicken breast with cold water, pat dry, place the buttermilk in a shallow dish, dip chicken breast in buttermilk and then dredge in the breadcrumb mix.
- Melt the butter in a large sauté pan over medium heat, add the chicken breasts and cook until nicely browned on the bottom about 5 minutes. Turn the breast over carefully cook for about 5 minutes longer to 172°.
- Place on serving platter and spoon the chutney over top.
- Blueberry Jalapeño Chutney: Combine the onion, vinegar, sugar, salt and jalapeño pepper in a medium sauce pan. Bring to a boil, reduce to a simmer and cook about 20 minutes or until about 1/4 cup liquid remains. Add the blueberries and cook about 5 minutes until the berries are tender. Remove from heat and set aside.
- 2heads romaine lettuce
- olive oil for brushing
- salt and pepper to taste
- 1/2 cupfeta cheese for topping
- 1/4 cupcapers
Sundried Tomato Vinaigrette
- 1/2 cupolive oil
- 1/4 cupwhite balsamic vinegar
- 1/4 cupsundried tomatoes, very finely minced
- 1 Tablespoongarlic, finely chopped
- salt and pepper to taste
- Combine the oil, vinegar, tomatoes, shallot and garlic in a medium bowl and whisk to evenly blend. Add salt and pepper to taste.
- Heat your grill.
- Place the romaine in a sink filled with cold water to clean and remove the outer layers of the lettuce to expose the hearts.
- Cut the romaine in 1/2 lengthwise making sure to cut evenly through the core, as the core holds the leaves together.
- Pat the romaine dry with towels then rub all sides with olive oil, garlic, salt and pepper.
- Place the romaine on the hot grill and cook until the outer leaves turn very bright green and lightly charred around the edges about 1 minute per side.
- For service place on plates and drizzle with the vinaigrette then top with crumbled feta, toasted hazelnuts, capers and fresh ground black pepper.
- 1/2 cupbrown sugar, packed
- 2 teaspoonsflour
- 2 teaspoonscinnamon
- 1/2 cuphazelnut or walnuts, chopped
- 1/4 cupbutter (1 stick)
- 1 1/2 cupsugar
- 2large eggs
- 1 teaspoonvanilla
- 1 cupsour cream
- 1 Tablespoonlemon zest
- 2 1/2 cupsflour
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1 cupblackberries
- 1 cupblueberries
- Streusel: Combine the brown sugar, flour, cinnamon and nuts mixing to combine.
- Batter: In a large mixing bowl place the butter and cream and mix with mixer until fluffy, slowly add the sugar, then add the eggs one at a time, beating well after each.
- Stir in the sour cream, vanilla and lemon peel and mix well.
- Combine the flour, baking powder, baking soda and salt in a bowl and stir into the sour cream mixing well.
- Combine the streusel with the berries.
- Layer 1/3 of the batter in a 9×9 greased baking dish, sprinkle with 1/2 the streusel and repeat with another 1/3 of the batter, then the remaining streusel and the remaining batter.
- Bake for about 1 hour in 350° oven until wooden pick comes clean when tested in the center.
- Cool for 10 minutes on a rack and then turn out onto a platter.