- Dinner at Cafe Fish, at Tobermory on the Isle of Mull | Seattle Foodshed on Cuan Mor Bar in Oban, Scotland
- Dinner at Cafe Fish, at Tobermory on the Isle of Mull | Seattle Foodshed on On the Road to Oban
- Dinner at Cafe Fish, at Tobermory on the Isle of Mull | Seattle Foodshed on The Seafood Hut at the Ferry Port, Oban, Scotland
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Category Archives: Spring
It’s been hot in Seattle! And, as a delicate northwest flower, it’s nice not to heat up the kitchen with too much cooking. So, this orzo salad (plus the abundance of tarragon and parsley) made sense as a bring-to-work lunch … Continue reading
The name is a little long, but it does pretty perfectly describe this straightforward, hearty, spring-timey soup. Our bok choi is growing at a ferocious clip out in the side garden, so we’re thinking up lots of ways to enjoy … Continue reading
This recipe came about because we noticed we had some leftover ricotta in the fridge and didn’t want it to go to waste. And at this time of year, we’re overflowing with asparagus. So, it only made sense to make … Continue reading
Our labors have born fruit and Kevin the Orange Tabby is loving the first harvest of Kitty Seed Grass. As you can see, he’s enjoying it mightily.
We freakin’ love the bright, lemony flavor of this chicken orzo soup. If your April showers have a little chill on them, this soup is the burst of sunshine to get you through to the May flowers.
Halibut is quintessentially the essence of spring. And tarragon so nicely complements this fresh-tasting fish. With just a few ingredients and a very simple process, this is a great recipe for a small dinner party or a lovely weeknight dinner.
It’s springtime in Seattle, and the April weather is all over the place. It’s pouring one minute, sunshining the next, and sometimes it’s raining and sunning at the same time. With weather like this, you need something to warm your … Continue reading
Spring is here! And it’s time to start planting vegetable seeds in our Seattle garden. How do we know? Well, all the signs are there! First, just look at how pumped Walnut is!
Our herbs are kind of dramatic. Like Janis Joplin and James Dean, their fate in life is to flower and die young. Which is no good for herbs, because you can’t use them after they’ve flowered. So, it’s always a … Continue reading
We’re busy pretending that Seattle is so hot that the only things we can eat are satisfyingly cold rice noodle salads with vegetables from the garden. But you really don’t need an excuse to have this supremely satisfying noodle bowl. … Continue reading