Recipe Index
You didn't think we ate fruit and cheese ALL day long now, did you? We eat lunch most of the time, dinner everyday, breakfast always, and snacks constantly. Believe it or not, we eat a lot of vegetables.
Some of these recipes involve preserves, or would be delicious with preserves (Chocolate Zucchini Cake with a dollop of Orcas Pear and whipped cream anyone?), and some are the perfect precursor to an after-dinner (or after dessert!) cheese & preserves plate. All of them involve the garden (even the teensy lingonberries garnishing my Sugar Sugar Red Velvet Cake count!). Enjoy! - Audra
Breakfast/Brunch
Rustic Farm Egg Quiche with Coho Salmon & Chives
Coconut Almond Granola with Lemon Zest
Scrambled Farm Eggs with Tomatoes and Peppers
Lunch/Snacks
Appetizers
Bittersweet Chocolate & Conference Pear Preserves Brie en Croute (aka Baked Brie)
Heirloom Lettuces with Strawberries, Radish, & Goat Cheese, Strawberry Black Pepper Vinaigrette
Strawberry White Balsamic Vinegar
Dinner
Spring Herb Slow Poached Wild Coho Salmon
Pan Seared Coho Salmon with Chervil Butter Sauce & Sorrel Herb Salad
Preserved Zucchini with Roasted Salmon
Grilled Asparagus with Sage Butter
Roasted Cinderella Pumpkin Soup
Stuffed Squash Blossoms with Marjoram
Zucchini or Squash Love Pats (Fritters)
Dessert
Brown Sugar Cream Cheese Buttercream Frosting
Sea Foam Candy Dipped in Chocolate
Preserving
Kimchi- Swiss Chard Kimchi (or any greens)
Salmonberry Jam (foragers special)
Spiced Italian Plum Chutney with Apple
Sweet Kick Zucchini (or Squash) Relish