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Veggies come into their own
Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.
Canoe Ridge Vineyard is back, thanks to a Seattle company that rescued the longtime Walla Walla winery.
It is amazing people still get excited about yogurt considering it has been around since 6000 B.C. Neolithic herdsmen discovered that storing milk in animal skin containers curdled the liquid, thickening it and giving it tart flavor. But judging from the supermarket shelf space and commercial airtime devoted to the latest iteration — thick and creamy Greek-style yogurt — interest in this ancient dairy product has never been stronger. Analysts estimate that one in three Americans eats yogurt regularly.
Barbecue chicken is one of my favorite summertime dishes that’s relatively healthful. It wears that lean protein halo.
Three simple ingredients: a marshmallow, a piece of chocolate and two graham crackers. The symbol of summer and campfire snacking.
Carbavores in search of old-world bread — have I got a bakery for you. A reader tipped me to a newer bakery and grocery store in Fife that makes the kind of bread that is densely textured and rich in flavor. It’s sturdy enough to hold up on a panini press and hearty enough to sop up the richest stew.
The Northwest, particularly Washington, has distinguished itself in recent years as a prime region for the king of wines.
People say beauty is skin-deep like it’s a bad thing.
What’s ideal about the eggplant is that it has so many uses other than fried and drenched in a red sauce topped with cheese.
Fresh lemons, olive oil and Dijon mustard. They are the perfect trio to brighten up any dish. Add a little seasoning to enhance things even more. In today’s dish, the trio is paired with roasted chicken thighs and legs, asparagus and sweet mini bell peppers.
When Damian Davis launched Rainier Wine in 2005, his focus was on producing California wine. Now, the Florida native has created a label that showcases Washington and offers quality at a great value.
Horseradish mixed with mayonnaise gives zip to boneless, skinless chicken thighs, while panko bread crumbs form a golden crust.
If you’re a fan of pork, you can’t beat pork tenderloin as a go-to for a quick meal. Having pork tenderloins stashed away in the freezer means you can whip up a meal quickly, usually with little effort.
No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I’ve always found it off-putting. Sure, it has more fiber and whole-grain nutrition. But it always struck me as rather spineless and dull. Happily, several brands recently have developed very respectable lines of 100 percent whole-wheat pasta. You might want to taste a few of them to decide which is your favorite.
There’s a Southern influence that lately has wended its way through restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits, cheesy biscuits, biscuits made with lard rendered from the fat of Mangalitsa pigs.
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