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

By Michele Morris

That includes one hundred twenty recipes from sixty eight of the Evergreen State's top eating places, bistros, cafes, motels, and bed-and-breakfasts, A style of Washington, contains vintage Northwest fare in addition to taste fusions of world cuisines. For a clean tackle wonderful meals, 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 info for A Taste of Washington: Favorite Recipes from the Evergreen State

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Com pa ssi on ate coo ks’ tip canned, look If using whole pumpkins rather than pie pumpor s” pkin pum et “swe for those called stringy than kins, which will be sweeter and less rns. those used to carve jack-o’-lante 54 After carrots and yams, pumpkin s contain more beta-carotene than any other food we eat. They also contain fair amounts of alph a-carotene, lutein, and zeaxanthin, all of which are asso ciated with cancer prevention and tumor redu ction. indd 54 (Text) (RAY) JobN o:08-19659/20751/20773 Title:FW-ColorM e Vegan #175 Dtp:204 Page:54 Vegan ge:54 SIdES Baked Persimmon Slices Wheat-free, soy-free and oil-free if eliminating butter A very simple “recipe,” this is one of my favorite ways to eat Fuyu persimmons (aside from eating them raw as a snack or adding them to salads).

A. yams). Yellow potatoes may be used instead. 2 large sweet potatoes (or yams), peeled and cubed 1 tablespoon (15 ml) olive oil 1 medium yellow onion, sliced 1 red or yellow bell pepper, finely diced Salt and freshly ground pepper, to taste 2 cloves garlic, minced or pressed ¼ teaspoon cayenne pepper ½ fresh jalapeño pepper, seeded and diced 8 to 10 small crispy corn or soft flour tortillas Chopped cilantro, for garnish Salsa, for topping dIRECTIONS Place a steamer basket in a medium saucepan with enough water on the bottom of the pot to create steam.

They are bred to be small, not flavorful. indd 56 8/20/10 11:36:25 AM 8/20/10 11:33:15 AM (Text) (RAY) JobN o:08-19659/20751/20773 Title:FW-ColorM e Vegan #175 Dtp:204 Page:56 Vegan ge:56 CR AZ Y FO R CA RR OT S Because I love so many plant foods, I would be hard-pressed to pick a favorite. If the criterion, however, were the frequency with which I eat a particular plant food, then carrots would win. I eat a lot of carrots—raw, cooked, shredded, diced, julienned, and juiced. Until the Dutch began breeding orange carrots in the seventeenth century, carrots were largely purple, yellow, or white.

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