» 8 eggs» 1/4 cup whole milk» salt and pepper» dash of nutmeg» 2 tbs butter» 1 cup sliced oyster, shiitake, or morel mushrooms» 2 cloves garlic» 2 tbs fresh…
Browsing: Recipes
» 3 tbs tamari or liquid aminos» 2 tbs raw agave nectar or honey» 1 tbs sesame oil» 1/2 tbs minced garlic» 1 tsp minced ginger» 1/2 tsp Gochugaru (Korean…
White House GrillChef Raci Erdem Born in Istanbul, Turkey, Chef Raci Erdem has lived in the Pacific Northwest since 1992, and opened The White House Grill in 1996. Chef Raci…
Vine & Olive Chef Paul, 29, is from Illinois, where he spent most of the last decade cooking at restaurants in Chicago. He studied philosophy at the University of Illinois,…
Lentils» 1/2 cup black or green lentils» 1 1/2 cup vegetable broth» 2 tsp lime juice» 1/4 tsp salt» 1-2 tsp chipotle powder (your spiciness preference)» 1-2 tsp adobo seasoning…
» 5 cups chopped ripe peaches» 1 cup fresh or frozen blueberries» 1 cup sliced fresh or frozen strawberries» 3 tbsp fresh lemon juice» 1-2 tbsp fresh ginger, chopped fine»…
Ingredients » 1 (15 oz.) can organic garbanzo beans, with only 1/2 can of liquid drained (I love the flavor of Field Day garbanzos)» 2 medium garlic cloves (Roasted garlic…
» 4-6 fragrant, ripe quince» filtered water» cane sugar» juice of 1/2 lemon (1-2 Tb) Story continues after a quick message from our sponsor below. Rinse the fruit, roughly chop…
Bourgard Kaiju Sushi & Spirits With a name like Ryan “Bogie” Bourgard, it’s no surprise this executive chef feeds his creative monster. And, as if to prove it, Chef Bogie has chosen this recipe…
The Cellar Chef Ryan Stoy is the Executive Chef at The Cellar. Chef Ryan jumped at the opportunity to feature a recipe for local fish. On a trip to Spain he…