By Michele Morris
That includes one hundred twenty recipes from sixty eight of the Evergreen State's most sensible eating places, bistros, cafes, inns, and bed-and-breakfasts, A flavor of Washington, contains vintage Northwest fare in addition to style fusions of worldwide cuisines. For a clean tackle really good nutrition, 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
2. Add the collard greens, cover, and cook for about 4 minutes (without stirring), until the collards are barely tender but firm and bright green. 3. Garnish with the cashews and seaweed. Serve immediately. note: Miso paste is available in many supermarkets, gourmet stores, and Asian markets. If following a gluten-free diet, use gluten-free miso paste and soy sauce. variation: Add 6 ounces (170 g) sliced firm tofu (pressed, for best results— see page 103), tempeh, or seitan in step 2. PER SERVING: 119 calories, 5 g protein, 10 g carbohydrate, 8 g fat, 1 g saturated fat, 3 g fiber, 2 g sugar, 200 mg sodium STAR NUTRIENTS: folate (15% DV), vitamin A (48% DV), vitamin C (22% DV), vitamin K (230% DV), calcium (12% DV), iron (12% DV), magnesium (17% DV), phosphorus (11% DV) Aim for at least six servings of veggies every day.
For many, those roots include classic American comfort foods, like a piping hot green bean casserole, fresh from the oven. My plantpowered version, which swaps mounds of golden, caramelized onions for processed, deep-fried onions, is just as healthful as it is delicious. , soy, almond, coconut milk beverage) Pinch of sea salt, optional 2 tablespoons whole grain bread crumbs (see Note on page 95) 1. Heat ½ tablespoon of the olive oil in a skillet or sauté pan over medium heat, then add the onion and black pepper.
And they’re not as hard to make as you think. Make up this big batch for a large group, or to reheat for lunches and meals during the week. MAKES 10 SERVINGS (1 patty, bun, and lettuce leaf, and 2 tomato and avocado slices each) ¾ cup (156 g) uncooked farro 3 cups (711 ml) water 1 teaspoon reduced sodium vegetable broth base One 15-ounce (425 g) can cannellini beans, no salt added, rinsed and drained (liquid reserved), or 1¾ cups cooked 1 medium onion, finely diced 1 cup (70 g) finely chopped mushrooms 1 cup (110 g) grated carrots (2 medium) ¼ cup (29 g) chopped walnuts ¼ cup (15 g) chopped fresh oregano, or 1 teaspoon dried 2 tablespoons minced fresh chives ¹∕³ cup (52 g) uncooked old-fashioned oats ½ cup whole grain bread crumbs (see Note on page 95) 1 teaspoon low-sodium herbal seasoning blend (see page 345) ¼ teaspoon freshly ground black pepper ¼ teaspoon turmeric Pinch of sea salt, optional 3 tablespoons extra virgin olive oil Ten 1½-ounce (43 g) whole grain buns 10 lettuce leaves 3 medium tomatoes, sliced into 20 slices 2 avocados, sliced into 20 slices 1.
A Taste of Washington: Favorite Recipes from the Evergreen State by Michele Morris