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You are here: Home / Archives for recipe

Roasted Chicken on Baked Rice With Tomato, Cumin, and Bay Leaves

This flavorful recipe from goodfood serves 4–6 and is delicious even if you skip the brine when you are short on time. 

Ingredients: 

  • 3 tbsp fine salt
  • 2½–3 lb whole roasting chicken
  • 1½ cups basmati rice
  • 10½ tbsp salted butter (about 1¼ sticks)
  • 1 large white onion, sliced into half moons
  • 5 garlic cloves, finely sliced
  • 1 tbsp cumin seeds
  • Salt flakes, as needed
  • Freshly ground black pepper, as needed
  • 3 cups chicken stock
  • 12 cherry tomatoes
  • 3 fresh bay leaves
  • ½ lemon

Method: 

  1. Combine the salt with 5–6 cups of cold water until the salt dissolves, and submerge the chicken in it. Let stand at room temperature for 2 hours, then remove the bird, drain, and dry with paper towel.
  2. Preheat the oven to 400 degrees. Place the rice in a deep-sided enamel baking tray or ovenproof ceramic dish about 8 x 12 inches.
  3. Melt the butter in a large frying pan over medium heat. Add the chicken, breast-side down, and sear for about 5 minutes to brown, then rotate the bird to sear it on all sides.
  4. Add the onion, garlic, and cumin to the pan and cook until softened and lightly colored, about 6 minutes. Don't allow the pan to get too hot—you don't want to burn the butter.
  5. Once the onion and garlic are a little golden, position the bird in the rice, breast-side up. Season the onion generously with salt and pepper, then spread out on top of the rice, spooning any remaining butter over the chicken. Season the bird well with pepper.
  6. Return the pan to the heat and add the stock. Bring to a simmer and swirl to deglaze, then pour over the rice and add the cherry tomatoes. Push two bay leaves into the rice and stuff the third into the cavity of the chicken. Squeeze the lemon's juice into the rice, then add the squeezed lemon to the cavity. Cover with baking paper, then foil, and roast for 40 minutes. Uncover and bake for a further 25 minutes, until golden.
  7. Rest the chicken for 5–10 minutes before carving it in the dish so that the rice catches all the chicken juices. Serve with a leafy salad and either yogurt flavored with mint and garlic or your favorite spicy sauce.

GROCERY| MEAT & SEAFOOD| PRODUCE| RECIPES fresh deals| recipe| whole fryer

Spring Asparagus Salad

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

asparagus salad with hard-boiled eggs and onions in bowl next to egg shells

Every spring the appearance of fresh, seasonal asparagus coincides with the popularity of eggs during the Easter season. These two seasonal favorites combine in this delicious vegetarian recipe.

Spring Asparagus Salad

Makes 2–4 servings (serve as an entree or a side)
INGREDIENTS

For the Olive Oil Vinaigrette:

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon sea salt
  • 1/4 medium red onion, thinly sliced

For the Salad:

  • 2 pasture-raised fresh eggs
  • 1 bunch asparagus
  • fresh cilantro or parsley, chopped
  • 2 lettuce leaves (garnish)
METHOD
  1. Mix together the olive oil, vinegar, honey, and sea salt until the salt is dissolved.
    Add the thinly sliced red onion and mix well. Allow the onions to marinate in the
    dressing for about 15 minutes.
  2. Meanwhile, fill a small saucepan with fresh water and bring to a boil. Gently pierce the “butt” ends of the egg with a push pin or small needle. You want to make sure not to push in too far, just enough to pierce a hole in the shell. Gently add the eggs to the boiling water and reduce the heat to medium. Allow the eggs to simmer uncovered for 10 minutes. Once the 10 minutes are up, quickly rinse the eggs under cold water and set aside on a dry towel to cool further.
  3. While the eggs are boiling, place a steamer basket into a large pot and fill with water just so the water is under the basket. Gently bend each asparagus spear at the bottom end until it naturally snaps. Discard the ends in the compost or save for a future asparagus soup. Place the asparagus into the steamer basket, cover the pot, and bring the water to a boil. Cook for about 3–5 minutes or until the asparagus is bright green and tender. Be careful not to overcook the asparagus, otherwise it will turn green-brown. Once the asparagus has reached optimal color and tenderness, quickly rinse the asparagus in cold, running water for about 30 seconds to stop the cooking process.
  4. Salad Assembly: Place the lettuce leaves in a serving dish and top with steamed asparagus. Evenly pour the vinaigrette with the marinated onions over the asparagus and top with the sliced hard-boiled eggs. Sprinkle the eggs with chopped cilantro or parsley, freshly ground pepper, and a bit of sea salt. Serve immediately.

Current Health Studies on Eggs

See Selva's story from the April 2017 issue of the Co-op News to learn about the current dietary recommendations regarding egg consumption.

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GROCERY| PRODUCE| RECIPES asparagus| easter| egg| healthy| recipe| spring| vegetarian

Asparagus and Bell Pepper Quiche

by Renee Russel

asparagus bell pepper quiche with tomatoes

The fresh taste of asparagus shines in this irresistible quiche!

Total Time: 40 minutes
Servings: 4-6 slices

INGREDIENTS

Filling

  • 1/2 pound asparagus, trimmed and cut into 1-inch pieces
  • 1/3 cup red pepper, diced
  • 1/2 cup shredded cheddar cheese
  • 1 pre-made 9-inch pie crust

Quiche

  • 6 eggs
  • 2 cups half and half
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon dried thyme
METHOD
  1. Preheat oven to 325°F.
  2. Bring a small pot of salted water to a boil, and gently steam or blanch the asparagus and peppers
    until al dente, roughly 3 minutes. Drain and cool.
  3. In a medium-sized bowl, combine the cooked vegetables and cheese. Mix well and scoop the filling
    into the pie shell.
  4. Crack the eggs and add them to the bowl. Beat them slightly, then whisk in the half and half and spices.
    Pour the mixture into the pie shell, over the vegetable filling.
  5. Bake on a center rack in the preheated oven until completely set.

Recipe by Renee Russel for Welcome to the Table. Reprinted by permission from WelcometotheTable.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop.

Nutritional Information

674 calories, 51 g. fat, 62 mg. cholesterol, 836 mg. sodium, 44 g. carbohydrate, 9 g. fiber, 17 g. protein

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PRODUCE| RECIPES brunch| healthy| mother's day| quiche| recipe| vegetarian

Welcome to Kimchi Nirvana: Kimchi Stew

by Jeremy Meadows, former Cordata deli cook

kimchi stew

Kimchi Stew expands your cooking repertoire with a new and unique flavor profile. The recipe comes together particularly easily using leftover shredded chicken, or leave out the meat (but not the flavorful marinade ingredients) for a vegetarian dish. Control the degree of heat by varying the amount of chili flake. Adapted from the kimchi jjigae recipe at norecipes.com.

There are two types of people: those who love kimchi and those who loathe it. I used to count myself as one of the latter category’s staunchest supporters. “How,” I thought, “could anyone enjoy something that looks like it was collected from a crime-scene and smells like a fisherman’s socks?” But those were the dark times, before my conversion.

My epiphany came in the form of a hot dog—a plain old bratwurst with ketchup and mustard. But where once sat a drab pile of sauerkraut, there, atop my dog, sat that blood-red concoction from the farthest east—pungent, spicy, and redolent of the ocean. I was immediately struck with that feeling you get when you see someone you know, but outside of their usual context, like running into your dentist at a party. “What are you doing here,” I thought. But I persevered. And I’m glad I did, because the flavor, to put it mildly, was sublime.

My road to kimchi nirvana, however, was not an easy one. Like coffee or alcohol, kimchi is an acquired taste. And just as the road to coffee and alcohol connoisseurship is often paved with sugar and littered with bottles of peach schnapps, it often takes a bit of flavor-masking to develop an appreciation for kimchi. So, don’t just dig right into the jar. At first, try it in a stir fry or on a hot dog. Or better yet, try this kimchi stew recipe, which tastes like a funkier version of American chili.

Still, you might be wondering, “Why not just stick with what I already know and love?” Well, there are kimchi’s legendary health benefits to consider. But more importantly, the taste (once acquired) is utterly delicious. So, hold your nose, open your mouth, and see the light.

kimchi stew ingredients onions tofu

Kimchi Stew

INGREDIENTS
  • 6 ounces thinly sliced pork belly (or 2 cups cooked shredded chicken)
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • ½ yellow onion, thinly sliced
  • 1 cup tightly-packed kimchi
  • ½ cup kimchi juice from kimchi jar (if there isn’t enough squeeze kimchi to extract more)
  • 1½ cups water
  • 1 tablespoon red miso
  • 2 tablespoons Korean chili flake (or 1 tablespoon red pepper flake)
  • 8 ounces soft tofu, cubed
  • 2 thin-sliced green onions
  • 1 tablespoon butter
METHOD
  1. Marinate the pork belly (or chicken) with garlic, ginger, soy sauce, and mirin while you prepare the other ingredients.
  2. Put a heavy bottomed pot over medium heat. Once hot, add pork belly mixture, (or if using chicken add a little oil then chicken mixture). Sauté for a few minutes, then add onions and kimchi. Sauté for about 5 minutes, stirring often, until very fragrant.
  3. Add kimchi juice, water, miso, and pepper flakes. Bring to a boil, then taste. Add more chili flakes if desired.
  4. Turn heat to low, add tofu and simmer for 20 minutes.
  5. Just before serving stir in butter and garnish with green onions.
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GROCERY| RECIPES kimchi| kimchi stew| recipe

Cooking with Comte (French Gruyere)

stacked wheels of Comte French gruyere cheese

So you bought some comte and you're not quite sure what to do with it. Allow us to help! Comte is a rich but versatile cheese. It's delicious on a charcuterie board, and because it's a great melting cheese, it's ideal for cooking too. Check out the recipes below for some comte cooking inspiration!

NOTE: All of these recipes call for gruyere, not comte?! Comte and gruyere cheese follow the same recipe and aging process (essentially, they are the same cheese). The difference is where they are made. Cheese must follow very strict guidelines, and you can't call your gruyere "comte" unless it was made in the Comte region of France. Most gruyere is made in Gruyere, Switzerland. Comte is often called "French Gruyere" because, well, it's a gruyere made in France. Aside from place, these cheeses are essentially twins. Feel free to use them interchangeably.

Classic French Onion Soup

French onion soup is irresistible in the winter months. It has all the sweet, salty, umami flavors we crave. You'll find French onion soups topped with all kinds of different cheeses—parmesan, gouda, Swiss, and more—but the rich, nutty flavor of gruyere takes this recipe from Ambitious Kitchen up a notch.

small cast iron bowl of French onion soup topped with garlic bread and gruyere cheese
grilled cheese sandwich made with caramelized onions, gruyere cheese and rosemary herb butter

Ultimate Gourmet Grilled Cheese

Who doesn't love a good grilled cheese? This Ultimate Gourmet Grilled Cheese sandwich from The Chunky Chef lives up to the hype. Caramelized onions, melty gruyere, and rosemary butter make this a 5-star comfort food well-suited for special occasion dinners and weekend lunches alike.

French Onion Chicken

Omg...this French Onion Chicken by Platings + Pairings might be the best one-skillet chicken dish ever (yeah, we said it!). It's the perfect indulgent meal for a special occasion, but it's easy enough to make on a weeknight. And you can't beat a one-skillet clean up!

skillet French onion chicken
a pan of spaghetti with a Creamy Gruyere white sauce and spinach

Creamy Gruyere Spaghetti for Two

This Gruyere Spaghetti from Girl Gone Gourmet is the ultimate comfort food and it comes together in less than 30 minutes. Herbs de Provence and melty gruyere are a match made in heaven! We don't recommend this one for leftovers (the sauce doesn't hold up well reheated), but we doubt you'll have any anyway 😉

HOT OFF THE PRESS| RECIPES| SPECIALTY CHEESE cheese| comte| dinner| gruyere| recipe

Valentine’s Day Gift Guide

wine bottle and present wrapped in red satin ribbon

Here are a few of our favorite Valentine's Day products for the sweet people in your life.

red-heart-pillar-geranium-votive-in-glass-yellow-carved-pillar

Beeswax Candles

Give the gift of the warmth and health of the hive with this great selection of natural beeswax candles made especially for Valentine’s Day from Big Dipper Wax Works. Choose from aromatherapy sprays and a wide selection of candles shaped and scented for Valentine’s Day.   

Tulip Bouquets

Tulips brighten your Valentine’s Day and indicate that spring is near. Our tulips are grown locally in Mount Vernon and are available in a variety of lovely colored 5-stem bouquets.

valentine's day tulips in stone vase with wrapped present and wooden sign
foam bath packs on tub tray with lavender sprig and bubbles

Foaming Baths

Calm the senses, leave your skin silky smooth, and balance your spirit with Aura Cacia aromatherapy foaming bath products in fragrances such as relaxing lavender, sweet orange, or meditating cedarwood. Aura Cacia products feature nourishing jojoba oil, soothing coconut oil, and essential oils.

Delicious Co-op Valentine’s Day Treats 

Finish your Valentine’s Day meal with our housemade bakery items. These specialty items are only available for a limited time around Valentine’s Day and frequently sell out. 

Bleeding Heart

The Bleeding Heart is a moist chocolate cake with a tart raspberry filling covered in a dark chocolate ganache. This vegan cake is sold in a serving for two to end your Valentine’s Day meal on a sweet note.

Vegan Bleeding Heart Valentine's Day Dessert
gluten-free storm cloud cake from the coop bakery is layers of chocolate cake layered with raspberry filling and vanilla whipped creama

Storm Cloud Cake

Our favorite gluten-free chocolate cake gets some raspberry love for Valentine’s Day. The gluten-free chocolate cake is filled and topped with raspberry and finished with a creamy mascarpone frosting.

Raspberry Cream Roll

This light, airy cake is rolled with a fresh raspberry filling and frosted with a sweet, tangy cream cheese frosting. And, it’s gluten free! This popular dessert is a delicious way to celebrate Valentine’s Day.

gluten-free-raspberry-cream-roll
conventional-heart-shaped-chocolate-cake

I Heart Chocolate Cake & You

For the chocolate lover in your life, we have a heart-shaped chocolate cake. Our dark chocolate cake is frosted with dark chocolate ganache and decorated for Valentine’s Day with buttercream accents.

The Co-op’s wine manager has selected some special bottles of bubbly to cheer your Valentine. If sparkling wine isn’t for you, we are featuring the Floating Rock Zinfandel from Washington and locally crafted Honey Moon’s Raspberry Mead. Honey Moon’s Raspberry Mead is a blend of mead from blackberry honey and raspberry wine both produced in Whatcom County. It has distinct berry aromas and a tart finish and is especially good paired with cheeses and desserts.

Valdo Prosecco Brut Rosé

The Valdo rosé is a perfect combination of barely off-dry and creamy in the mouth with enticing suggestions of Pink Lady apple, rose hip, salmonberry, Rainier cherry, and kiwi.

rose in champagne flutes with pink roses and wrapped present
sparkling wine table setting, with candles, raspberries, and chocolate cake

Canals & Nubiola Brut Cava

This succulent sparkler is medium-bodied, crisp, and clean. If you are looking for a fun Valentine's Day cocktail try this Cava in a French 75.

French 75 Cocktail Recipe

French 75 Recipe

Ingredients

  • 1 ounce Aloo Gin
  • 1/2 ounce fresh lemon juice  
  • 1/2 ounce simple syrup
    • In a small saucepan, combine 1 cup sugar and 1 cup water and bring to a boil. Simmer the mixture over moderate heat until the sugar dissolves.
  • Ice
  • 4 ounces chilled Canals & Nubiola Brut Cava 

In a cocktail shaker, combine the gin, lemon juice, and simple syrup. Fill the shaker with ice and shake well. Strain into a chilled flute and top with the cava.

BAKERY| FLORAL & GARDEN| HOLIDAY| RECIPES| WELLNESS| WINE, BEER, & SPIRITS cocktail| dessert| recipe| valentine's day| wine

Plan Your Holiday Menu With Help From the Co-op

The holidays can feel overwhelming, especially when you are hosting a gathering. Reduce stress by planning and shopping for you meal early. Simplify your to-do list by sourcing key menu items and ingredients from the Co-op. Feeling short on inspiration? Try some of these fun, festive recipes.

Holiday Cheese Balls

The Co-op's cheese balls only come around once a year, but they sure make a big impression. Made with a blend of cheese, herbs, and spices, dipped in gluten-free beer, and encrusted with slivered almonds, these cheese balls will set the tempo for your holiday gathering. Serve with Lesley Stowe Raincoast Crisps or round out a charcuterie board with Oloves olives, Divina fruit spread, and Olli Salumeria chubs.

Naughty Nog

Warm up your guests with a Naughty Nog cocktail designed by our friends at Chuckanut Bay Distillery. A  Naughty Nog combines Twin Brook Creamery's seasonal eggnog with Chuckanut Bay Distillery's Krampus Herbal Liqueur for a smooth holiday treat. Find everything you need at the Co-op and follow our step-by-step instructions. If eggnog's not your speed, serve Valdo Prosecco Brut Rosé.

Prime Rib Roast

No holiday meal is complete without a show-stopping main course. We recommend a generously marbled and neatly trimmed bone-in prime rib roast from Oregon Country Beef. You can order your roast up until Christmas Eve for just $15.99/lb. Bone-in roasts are a tender and flavorful holiday indulgence and easy to portion because each rib feeds two people as a rule. We suggest following this recipe for a salt and pepper-crusted prime rib served with horseradish cream.

Hasselback Potatoes

Pair your prime rib with a simple-to-prepare potato dish with a big payoff, brown butter hasselback potatoes with caramelized onions. Russet potatoes are on sale through Christmas and can lend this gorgeous side their iconic mix of crispiness and creaminess. Tip: Place a chopstick on either side of each potato to help keep your slices a consistent depth and to prevent yourself from accidently cutting all the way through.

Balsamic Green Beans With Walnuts

Bring a pop of color to your holiday table with this elegant green bean dish. Steam your green beans to preserve more of their natural nutrients, toast your walnuts to bring out their nutty flavor, and toss it all in aged balsamic vinegar for a sweet and thick glaze. The best part? You can be saying bon appétit in just 15 minutes.

Oven Roasted Beets

Oven roasting red beets highlights their earthy sweetness. Spoonful of Flavor has a great guide, complete with tips for keeping your hands stain free. If you're feeling adventurous, you can add other vegetables that roast at similar temperatures, such as asparagus and delicata squash. Toss with orange zest, herbs, and spices and then garnish with goat cheese.

Winter Wonderland Cake

Delegate dessert to the Co-op. This six-inch, superbly decorated holiday cake will wow your partygoers. Gluten and sugar-free with three intricate layers, the Winter Wonderland Cake promises to please every guest, while being just a bit too lovely to slice. Order yours here for just $24.99.

HOLIDAY| RECIPES cheese| christmas| cocktail| dessert| holiday| main course| prime rib| recipe| sides| wine

Summer Backyard Taco Picnic: Zucchini Tacos

by Jeremy Meadows, former Cordata deli cook

grilled zucchini tacos corn tortillas

These zucchini tacos are a great way to celebrate the bounty of the season.

It’s summer! Abundance is everywhere! The markets are overflowing with seasonal delights from every corner of Kingdom Plantae. We’re up to our ears in corn, up to our knees in peas, and up to our heads in lettuce (I could go on, but don’t worry, I won’t). And not only are these botanical delicacies at their lowest prices of the year, they are also at peak deliciousness.

So why, when all of this amazing produce abounds, does our typical summer backyard picnic fare consist mainly of hamburgers and hot dogs—including the “fruits of the season” only as an afterthought, if at all?

The answer, counterintuitively, may be traced to the very abundance that we enjoy here in the U.S.

While we are home to only 4.5 percent of the world’s population, we have 11.5 percent of the world’s farmland—more than any other country. And while that hardly seems like a problem, it has enabled us to devote a staggering 67 percent of our arable land to crops—mainly soy and corn—that feed livestock, not people. This, along with the alarming rise of factory farming, has led to an incredible abundance of cheap meat. It has also contributed to the development of a cuisine that is among the least sustainable and, forgive me for saying, least interesting in the world.

Don’t get me wrong, some American food is great. I mean, southern barbecue has to rank up there with Beethoven’s Ninth as one of the supreme achievements of humankind. But, as renowned chef and farm-to-table pioneer Dan Barber points out in his terrific book, The Third Plate, most of the world’s great cuisines were born from hardship, not abundance.

The relative scarcity of farmland in countries like Mexico, Italy, and Thailand has required people there to grow a greater proportion of their crops for human consumption, which is a far more efficient method of extracting calories from the soil than raising livestock. It has also encouraged their much more varied, plant-heavy cuisines. And, let’s face it, if variety is the spice of life, then American life, at least culinarily speaking, is pretty bland in comparison.

So, if we want to develop a truly sustainable, world-class American cuisine, we need to start giving plants their day in the sun.

taco ingredients corn tortillas pico de gallo corn cheese zucchini limes

Zucchini Tacos

INGREDIENTS
  • 1 large zucchini or summer squash
  • 1 large ear of corn
  • 2 cloves thinly sliced garlic
  • 3 limes, 1 zested, 2 quartered for garnish
  • 1 tablespoon oregano leaves
  • ¼ cup olive oil, plus 1 teaspoon, divided
  • salt
  • tortillas
  • ½ cup grated cotija cheese
  • red salsa
  • cilantro leaves for garnish
METHOD
  1. Trim ends and slice zucchini lengthwise in half, continue halving lengthwise into eight equal spears. Slice each spear in half crosswise resulting in 16 thick wedges. In a bowl, combine zucchini with garlic, oregano leaves, ¼ cup oil, and a large pinch of salt. Marinate for about an hour.
  2. Meanwhile, remove corn husk and chop off the bottom stem end of the cob to make a flat surface. Holding the ear upright, carefully cut vertically down the ear to remove the kernels. Place in a bowl. Add 1 teaspoon of oil and a pinch of salt. Stir to combine.
  3. Once zucchini has marinated, heat a heavy frying pan (preferably cast iron) over medium high heat until very hot. Add corn and smooth to an even layer. Let fry, without stirring, for 30 seconds or until corn begins to blacken slightly. Remove to a bowl and stir in lime zest.
  4. In the same pan add about half of the zucchini (don’t overcrowd) cut side down. Cook for about 30 seconds, just until it takes on a little color, then flip to cook the other cut side the same way. You want the zucchini charred on the outside, but still firm on the inside. Remove to a plate.
  5. Assemble the tacos. Add one or two pieces of zucchini to a tortilla. Top with corn, red salsa, some cotija cheese, and cilantro leaves. Squeeze a little lime juice over each and enjoy!
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PRODUCE| RECIPES kid friendly| local| recipe| summer| vegetables| vegetarian| zucchini tacos

Celebrating Salmon: Three techniques for perfect salmon every time

by Paul Manthe, Downtown deli

cooked salmon for dinner

I recommend three approaches to cooking fish which are simple, adaptable, and quick: pan roasting, salt broiling, and poaching. They are all accessible to home cooks, requiring no specialized equipment or knowledge. If you have a typical kitchen and a basic range of tools, you can use these alternatives to baking or frying. —Paul Manthe, Cordata deli

When I was a child, sometime back in the 1970s, I recall that around this time of year, after the fall salmon run, our family would often receive gifts of whole salmon from sport fishing acquaintances. I assume these gifts were occasioned by the realization that the giver had caught more than they could consume or find space for in the freezer.

These gift salmon were invariably baked whole, simply salted and peppered. The meat came out a bit dry, as you might imagine, and the leftovers thriftily went into salmon hash, casserole, or salmon salad.

Since then, Bellingham’s population has nearly doubled, as it has throughout the entire Puget Sound region, and the salmon runs have decreased considerably as the growing human population stresses the local environment.

I propose that we cherish those remaining and when fortunate enough to acquire a salmon that we prepare it with the utmost respect and care.

As we probably will not see abundant salmon runs like those ever again, I propose that we cherish those remaining and when fortunate enough to acquire a salmon, or even part of one, that we prepare it with the utmost respect and care. Long exposure to dry heat, as in baking, is not the best way to prepare salmon, or any fish. Alternative methods are called for.

I recommend three approaches to cooking fish which are simple, adaptable, and quick: pan roasting, salt broiling, and poaching. They are all accessible to home cooks, requiring no specialized equipment or knowledge. If you have a typical kitchen and a basic range of tools, you can use these alternatives to baking or frying.

My purpose in presenting these methods as simply as possible is to encourage a sense of ease and dispel some of the fear of cooking I feel from many people. Cooking is a life skill, it’s basic and necessary. It is above all not a competition, in spite of all the television shows which insist on presenting it that way.

I encourage you to try these methods and adapt them to your own needs and tastes.

Pan Roasting

This is by far my favorite method, which I presented in the Winter 2017 issue of the Co-op's In Season magazine.

EQUIPMENT

Oven-going skillet.

METHOD
  1. Preheat oven to 400 F.
  2. Portion skin-on fillets.
  3. Heat skillet on range top until just hot, not smoking.
  4. Add a teaspoon or so of butter or oil to the skillet, then quickly add the fish, skin side up.
  5. Sear the fish in the hot skillet for just two or three minutes, then quickly turn skin side down and slide the skillet into the oven.
  6. Bake for three minutes per pound of fish.
  7. Serve with lemon or vinegar, or create a pan sauce with wine, butter, and herbs using the remaining juices from the skillet.

Salt Broiling

A Japanese technique that uses the high direct heat of your oven's broiler to seal in the juices of the fish.

EQUIPMENT

Broiler pan or a flat pan of some sort with a rack inside to elevate the fish off the bottom of the pan.

METHOD
  1. Individually portion skin-on filleted fish (approximately a half-pound per person).
  2. Liberally salt each piece of fish with coarse or kosher salt on the flesh side only.
  3. Allow to stand at room temperature for about a half-hour.
  4. Move the top rack of your oven to its highest position, and set your oven controls to broil.
  5. When hot, broil fish for a good five minutes or so. It will hiss and flare from time to time, but this is to be expected.
  6. After surface of fish is browned and crusted, slide out the pan, turn the fish skin side up, return to oven, and broil for a few more minutes to finish.
  7. Present skin side down, with a squeeze of lemon or a dash of vinegar.

Poaching

A moist heat method, which Scandinavian cooks have relied on for hundreds of years.

EQUIPMENT

Stove-top pan deep enough to hold a few inches of water.

METHOD
  1. In a pan large enough to accommodate your fish, bring a few inches of salted water (1 teaspoon salt per cup of water) to a simmer.
  2. Lower fish into salted water, skin side up.
  3. Simmer for three to five minutes only, then remove carefully and allow the fish to rest, covered, for a few minutes more before serving.
  4. Serve with a squeeze of lemon, or for added richness I like to add a bit of butter or a drizzle of flavored oil.
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HOT OFF THE PRESS| MEAT & SEAFOOD| RECIPES recipe| salmon

Cashew Orange Date Balls

by Alissa Segersten, Cookbook Author and Food Blogger

bowl filled with cashew orange date balls that are rolled in shredded coconut

If you are in the mood for a sweet snack, this recipe can be whipped up within 10 minutes! I like to have a container of some sort of nut-date ball in the refrigerator for my children to pack in their school lunches. One ball serves as a sweet treat and also a good dose of protein and healthy fat.

Recipe reprinted with permission from Nourishing Meals. Photo by Alissa Segersten.

Keep a stash of these healthful treats on hand.

Cashew Orange Date Balls

Yield: 1 dozen balls
vegan • gluten-free • no refined sugar

INGREDIENTS
  • 1 1/2 cups raw cashews
  • 1 cup medjool dates, pitted
  • 2 tablespoons coconut oil, softened
  • 1 teaspoon orange zest
  • pinch sea salt
  • unsweetened shredded coconut
METHOD
  1. Place the cashews into a food processor fitted with the “s” blade. Process until very finely ground, then add the dates, melted coconut oil, orange zest, and salt. Process again until the dates are very finely ground and the mixture begins to form a ball.
  2. Take small handfuls of the cashew-date mixture and form small balls. Roll each ball in the shredded coconut. Transfer to a glass storage container and place in the refrigerator for up to 2 weeks.

About the Author

alissa segersten of whole life nutrition and nourishing meals

Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet.

Alissa is the author of two very popular gluten-free, whole-foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.

Learn more at nourishingmeals.com.

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NUTRITION| RECIPES| SALES| SPECIALITY DIET cashew| coconut| date balls| gluten free| recipe| vegan

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