Recipes

By Season
Spring | Summer | Autumn | Winter

Sauces & Spreads
Arugula Pesto
Basic Salmonberry Vinaigrette
Garlicky Celery-Leaf Pesto
Muhammara (Syrian Pomegranate Dip)
Pumpkin Hummus
Smoked Whitefish Schmear
Smoky Nettle Pesto

Baked Nibblies
Cherimoya Almond Cake (Tarta de Chirimoya)
Crab & Arugula Pizza
Vegan Raspberry Cornbread

Fruit
Andrew’s Watermelon Fresco
Basic Salmonberry Vinaigrette
Muhammara (Syrian Pomegranate Dip)
Salmonberries in Their Own Syrup
Salmonberries Stuffed with Cognac & Mascarpone
Salmonberries with Wine
Salmonberry Gazpacho
Strawberry & Epazote Salad

Vegetables
Braised Beet Greens
Gravlax with Fennel and Salmonberry
Grilled Summer Squash with Pistachio & Balsamic Reduction
Japanese Pickled Garlic Scapes

Beans & Legumes
Caldo Gallego (Galician Stew)
Cuban Black Beans
Liver & Lima Bean Stew
Pumpkin Hummus
Warm Pasta Salad with Crab & Heirloom Beans

Soups & Stews
Caldo Gallego (Galician Stew)
Cuban Black Beans
Galician Octopus Broth (Caldo de Polbo)
Liver & Lima Bean Stew
Lobster Bisque (Bisque de Homard)
Miso Soup (Miso-shiru)
Salmonberry Gazpacho

Eggs
Poached Duck Egg in Porcini Cream Sauce (or, Eggs Seattleite)

Tofu
Miso Soup (Miso-shiru)

Pasta
Baked Chiocciole & Cheese with Crab, Chanterelles & Saffron
Warm Pasta Salad with Crab & Heirloom Beans

Seafood
Baked Chiocciole & Cheese with Crab, Chanterelles & Saffron
Cascadian Crab Boil
Crab & Arugula Pizza
Galician Octopus Broth (Caldo de Polbo)
Gravlax with Fennel and Salmonberry
Korean BBQ Salmon
Lobster Bisque (Bisque de Homard)
Mackerel Smoked over Fennel
Mussel Caviar
Mussels Stuffed with Morels (Mejillones Rellenos de Colmenillas)
Pickled Mussels
Salmonberry Gazpacho
Sardines Grilled over Pine Needles (Sardinhas Assadas no Enguiço)
Seattle-Style Dungeness Crab Roll
Smoked Whitefish Schmear
Warm Pasta Salad with Crab & Heirloom Beans

Meat
Caldo Gallego (Galician Stew)
The Christof Manheim Burger
Liver & Lima Bean Stew
Pork Sirloin with Brussels Sprouts, Chestnuts & Farro in Pomegranate Sauce
Sheep’s Liver with Red Wine & Sorrel Sauce
Torta de Queso de Puerco (Mexican Sandwich with Head Cheese)

Desserts
Cherimoya Almond Cake (Tarta de Chirimoya)
Salmonberries Stuffed with Cognac & Mascarpone

2 thoughts on “Recipes

  1. I, too, find the cuisines of Washington State and Galicia in the NW corner of Spain to be oddly conversant. The North of Portugal is similar. Weather is similar; strong seafood component is similar. Galicia is very green, just like WA and it is somewhat mountainous with lots of bays and inlets for local fishing. I’ve visited Galicia and love it. Gallego has a strong resemblance to old Portuguese as well.

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