A Taste of Washington: Favorite Recipes from the Evergreen by Michele Morris

By Michele Morris

That includes one hundred twenty recipes from sixty eight of the Evergreen State's most sensible eating places, bistros, cafes, resorts, and bed-and-breakfasts, A style of Washington, comprises vintage Northwest fare in addition to taste fusions of world cuisines. For a clean tackle awesome foodstuff, pattern those impossible to resist dishes: Blueberry Morning Glories with hot Blueberry Sauce, Crispy Fried Walla Walla candy Onions, Cherry Chipotle brief Ribs, Northwest Fish Tacos, and Theo Chocolate Ganache Cake.

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Extra resources for A Taste of Washington: Favorite Recipes from the Evergreen State

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At a time until desired consistency is achieved. 2 Add remaining ½ cup walnuts, 2 Tbs. oats, and chocolate chips, and pulse several times to coarsely chop, while leaving plenty of texture. 3 Line cutting board with plastic wrap. Press dough into compact mound on wrap. Loosely wrap mound with plastic wrap, then use rolling pin to firmly flatten into a ½-inch-thick rectangle. Unwrap, and cut into bars or squares. PER BAR 312 CAL; 7 G PROT; 14 G TOTAL FAT (2 G SAT FAT); 46 G CARB; 0 MG CHOL; 59 MG SOD; 7 G FIBER; 35 G SUGARS CREDIT TK 2 cups Medjool dates 1 large lemon 1 Tbs.

Serve warm. com JUNE 2016 35 30 minutes FRITTATA By Stacy Adimando This Italian egg dish is so much more than just an omelet CREAMED CORN, CHARD, AND RED POTATO FRIT TATA WI TH JAL APE Ñ O S SERVES 8 | 30 MINUTES OR LESS Sweet corn and spicy jalapeños add Southwestern flavor to this spuds-and-greens skillet supper. 6 ¼ 2 ½ 1 1½ ½ 1 1½ large eggs cup plus 1 Tbs. half-and-half or low-fat milk Tbs. ), halved and sliced 1⁄8-inch thick cups yellow corn kernels, divided jalapeño chile, thinly sliced cup torn Swiss chard leaves 1 3 cup) oz.

Reduced-fat sour cream tsp. Dijon mustard hard-boiled egg, chopped Tbs. chopped fresh tarragon, plus 4 tarragon sprigs, for garnish thick green asparagus spears, bottom 2 inches trimmed 1 Whisk together oil, capers, shallot, parsley, lemon juice, sour cream, and mustard in small bowl. Fold in egg and tarragon, and season sauce with salt and pepper, if desired. 2 Bring large skillet of salted water to a boil. Add asparagus and cook 2 minutes, or until crisp-tender, depending on thickness. Transfer asparagus to baking sheet with tongs, and refrigerate to cool quickly.

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