salads

Apples

A true sign of fall, apples are appearing everywhere right now. Think thick-caramel-coated-and-dipped-in-nuts or those sweet and tangy cups of fresh-pressed cider at the local market.

The Northwest has always been the Mecca for amazing apples from glorious Gala Apples with their wonderful perfume and sweet flavor under a lovely red and pink striped exterior, to the sexy pink ladies! The list goes on and on.

For pie lovers, nothing is as iconic as good ol’ classic American apple pie. Some of my favorite ways to switch it up is adding grated cheddar to the crust and tossing some fall cranberries into the filling. Yum!

img_8837
Photo from Kathy Casey’s Northwest Table
Who’s ready for pie? I know I am!
 

But in addition to treats and desserts, there are bushels of other great ways to cook with apples. Try a quick sauté of sliced apples, chopped bacon, and onions then finish it off with a quick vinaigrette and tossed with baby spinach leaves for a tasty and warm supper salad.

 

apples
Photo by Kathy Casey Food Studios
 

Just remember, one of the most important tips is to always keep your apples refrigerated. At 70 degrees apples break down and become soft 10 times faster than if refrigerated. And we all like that crisp apple crunch! –Kathy

 

Apple Cranberry Pie With Cheddar Cheese Crust

Makes 1 9-inch pie.

Cheddar Cheese Crust

2 cups flour
1/2 tsp. salt
1/3 cup shredded Tillamook Cheddar cheese
1/3 cup shortening or lard
6 Tbsp. cold butter, cut in small pieces
4 Tbsp. cold water

 

Pie Filling

1 1/2 cups sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp. flour
7 cups 1/8- to 1/4-inch-sliced apples, peeled and cored (about 2 – 2 1/2 lb.)
3/4 cup coarsely chopped fresh or frozen cranberries
2 Tbsp. cold butter, cut in small pieces
milk and sugar for topping

 

To make the crust: In a large bowl combine flour, salt and cheddar and mix evenly. Cut in shortening and butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into a disk and refrigerate for about 20 minutes.)

 

Divide dough into 2 pieces then roll out into 2 circles.

 

On a lightly floured surface roll one dough piece out to a bit bigger than your pan. Brush excess flour off of crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit crust into pan. Roll crust over at edges, trimming off any excess dough, then crimp with fingers to make a pretty crust edge. With a fork poke the pie crust all over so crust doesn’t bubble up when baking.

 

Cover the other dough piece (the pie pastry top crust) with plastic wrap while making the filling.

 

Preheat oven to 425 degrees F.

 

To make filling: In a large bowl toss together the sugar, cinnamon, nutmeg, flour, apples and cranberries. Mound apple mixture evenly into pastry-lined pie pan. Dot apples with butter and cover with top crust. Seal and flute edges with fingertips. Make several slits on the top to allow steam to escape. For a shiny, sugary top brush top crust lightly with milk and sprinkle with granulated sugar.

 

Bake in preheated 425-degree oven for 10 minutes then reduce the heat to 375 degrees and bake for about 50 minutes more or until crust is nicely browned and apples are cooked through.

 

Recipe by Kathy Casey Food Studios®

 

 

Spinach & Apple Salad with Warm Bacon Vinaigrette

This salad is delicious as a starter, or serve it as an entrée topped with grilled chicken breast and crumbled blue cheese.

Makes 6 servings as a starter salad

 

6 cups baby spinach

Vinaigrette

1/3 cup fresh-squeezed Sunkist Lemon juice
2 tsp. Dijon mustard
2 Tbsp. sugar
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
2 Tbsp. extra-virgin olive oil

———————————————

1/4 cup finely diced raw bacon
1 apple, cored and cut into thin slices
1/2 cup thinly sliced white onion
2 tsp. minced fresh garlic

 

Place spinach in a large, heat-proof bowl and refrigerate until ready to dress salad.

In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt

and olive oil. Set vinaigrette aside.

 

In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add the apple, onion and garlic and stir for about 1 minute. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.

Toss until salad is well coated with dressing, and serve immediately.

 

Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 10th, 2019  |  Comments Off on Apples |  Posted in dessert, Dishing with Kathy Casey Blog, Fruit, Kathy Casey, KOMO Radio, Recent Posts, salads, Snacks, vegetables

Pears

Here in the Northwest, we are lucky to have so many varieties of scrumptious pears! Red Bartlett’s, Bosc, Seckel, Concorde…each one different and oh-so-delicious!

Pears are known to be sweet and juicy, but did you know they can shine in savory dishes too? I love to cut them into thick wedges and toss with a little olive oil, balsamic, and seasoning. Then roast on a sheet pan in a HOT oven until they are golden delicious. The smoky, sweet flavor pairs perfectly with roast chicken or on a crostini with some gorgonzola for an easy appetizer.

But my favorite way to use roasted pears is in my Endive Salad with Roasted Pears, Hazelnuts, Blue Cheese & D’Lish Cranberry Vinaigrette! It’s always a crowd pleaser at my dinner table.

I also love to use them in a quick and easy fresh relish. Simply mix together diced pears, shallot, a touch of honey and a splash of red wine vinegar. Toss it with fresh mint and just like that- you have an amazing addition to curry dishes or grilled lamb.

Grilled pears are also tasty as a base to a sophisticated sundae- topped with a scoop of vanilla ice cream, a drizzle of salted caramel, red wine syrup and some toasted hazelnuts. Yum- that’s my kind of dessert!

So next time you’re at the grocery store, grab some pears and get creative in your kitchen!
–Kathy

Endive Salad with Roasted Pears, Hazelnuts, Blue Cheese & D’Lish Cranberry Vinaigrette
Makes 4 to 6 servings

Pears
2 unpeeled ripe but firm pears
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 head baby frisée
2 heads Belgian endive
1 small head radicchio, sliced (about 2 cups)
4 cups baby arugula
D’Lish Cranberry Vinaigrette (recipe follows)
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/2 cup hazelnuts, toasted, skinned, and coarsely chopped

To roast the pears, preheat an oven to 500°F. Cut the pears into eighths lengthwise. Core, then cut crosswise into 1-inch pieces. Whisk the remaining ingredients in a large bowl, then gently toss the pears in the mixture.

Spread the pears on a rimmed baking sheet lightly sprayed with vegetable-oil cooking spray and roast for 7 to 10 minutes, or until lightly caramelized. You can make the pears up to 1 day in advance. If you do, cool them thoroughly before refrigerating, then bring to room temperature about 1 hour before serving.

To finish the salad, cut the root end and about 1 inch of the top off the frisée. Rinse the frisée thoroughly, separate the head into leaves, and spin dry. Cut the stem ends off the endive, halve the heads lengthwise, then cut lengthwise into thin strips. Toss the frisée and endive in a large, deep bowl with the remaining greens and about 1/2 cup of the vinaigrette.

Divide the greens among large dinner plates. Top each salad with pears, cheese, cranberries, and hazelnuts, dividing evenly. Pass additional dressing.

D’Lish Cranberry Vinaigrette
Makes 1 1/2 cups

2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/2 cup white wine vinegar or distilled white vinegar
1 teaspoon Dijon mustard
1/4 cup orange juice
3/4 cup vegetable oil or very light olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine the cranberries, sugar, and vinegar in a small nonreactive saucepan and cook over medium heat until the cranberries pop, about 4 to 5 minutes. Remove from the heat and let cool.
Purée the mixture in a blender, then blend in the mustard and orange juice. With the machine running, gradually drizzle in the oil. The dressing should become smooth and emulsified. Blend in the salt and pepper. Refrigerate until needed.

Chef’s Note: If you are having a big dinner party during the holidays, the entire recipe can easily be doubled. And, if you are tight on time, you can substitute sliced fresh pears or apples for the roasted pears.

Recipe from Kathy Casey’s Northwest Table Cookbook

Posted by Kathy on August 22nd, 2019  |  Comments Off on Pears |  Posted in appetizers, Dishing with Kathy Casey Blog, herbs, Kathy Casey, roasted, salads, seasonings, sides, vegetables

Tasty Garden Rocket: Arugula!

Ah, arugula! This bold green livens up any dish it’s in. Nicknamed “Garden Rocket,” it grows fast, almost like a weed in our northwest climate.

Well, weed or not, this tasty leaf is full of great health benefits. Just 4 ounces of this green is just 25 calories – wow! It’s also full of vital antioxidants and vitamins – 3 cups gives you 100% of your daily vitamin K needs!

Arugla’s taste is nutty and peppery. Try it tucked into sandwiches, or tossed in a little olive oil and scattered over a sexy cheese pizza. This tasty green also complements meat and seafood beautifully. It makes a perfect bed for a piece of grilled fish or steak.

Of course, it’s great in salads like in my Baby Arugula, Orange & Fennel Salad with Grilled Shrimp & White Balsamic Vinaigrette. It’s also a delicious add-in to a homemade pesto recipe for a robust, peppery edge!

So get your arugula on and dig into this peppery green that’s so good for you! – Kathy

Baby Arugula Salad
Photo from Kathy Casey’s Northwest Table, Chronicle Books.

Baby Arugula, Orange & Fennel Salad with Grilled Shrimp and White Balsamic Vinaigrette
Makes 6 to 8 servings

Shrimp
1 Tbsp undiluted orange juice concentrate
Pinch of red pepper flakes
2 Tbsp minced orange zest
1 Tbsp Dijon mustard
2 Tbsp minced shallots
1/2 cup olive oil
2 Tbsp minced fennel fronds
1 Tbsp fennel seed, toasted and crushed
2 1/2 tsp kosher salt
1/2 tsp black pepper
2 lbs large raw shrimp (32 to 40)

Salad
1 large or 2 small fennel bulbs, trimmed
6 oranges or tangerines
6 cups baby arugula
2 heads baby frisée, torn, rinsed and spun dry
White Balsamic Vinaigrette (recipe follows)

To marinate the shrimp, whisk all the ingredients, except the shrimp, in a large bowl. Peel, devein, and remove tails of the shrimp then add them to the marinade and toss to coat. Refrigerate and marinate for at least 1 hour or overnight.

To prepare the salad, finely shave the fennel bulbs with a sharp knife or a mandoline and crisp in ice water for 10 minutes. Spin dry before using. Cut the peel off the oranges, trim away all the white pith, then cut the fruit into 1/4-inch-thick slices. Flick out any seeds. (If prepared ahead, refrigerate the fennel and orange slices separately, for up to 2 hours.)

Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Grill the shrimp until just pink and done, about 1 to 2 minutes per side.

Meanwhile, toss the arugula, frisée, fennel, and oranges with enough of the vinaigrette to coat nicely—taste for flavor, adding more dressing if needed.

Serve the salad on a large platter or divide among individual plates, arrange the shrimp on top, and drizzle with a little extra dressing, if desired.

White Balsamic Vinaigrette
The vinaigrette keeps, refrigerated, for up to 2 weeks.

Makes 2 cups

1/2 cup white balsamic vinegar
2 Tbsp minced shallots
1 1/2 tsp Dijon mustard
1/4 cup undiluted orange juice concentrate
Pinch of red pepper flakes, or 1 Tbsp harissa paste
2 tsp kosher salt
Freshly ground black pepper
1 Tbsp fennel seed, toasted and ground
1 cup extra-virgin olive oil
1 Tbsp chopped fennel fronds

In a large bowl, whisk the vinegar, shallots, mustard, and juice concentrate. Whisk in the pepper flakes, salt, pepper to taste, and fennel seed. Slowly drizzle in the oil, whisking constantly to emulsify. Stir in the fennel fronds. If made ahead, refrigerate until shortly before needed, then rewhisk before using.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

Posted by Kathy Casey on March 21st, 2019  |  Comments Off on Tasty Garden Rocket: Arugula! |  Posted in Books to Cook, Dishing with Kathy Casey Blog, KOMO Radio, Recent Posts, Recipes, salads, seafood, sides

Pummelo: The Big Brother of the Citrus Family

Have you seen ginormous citrus fruits that look like monster grapefruits? They’re called pummelos – and are the biggest variety of citrus! Not as well known in the citrus family but they will be soon!

If you are a citrus fanatic like me, you will love pummelos. Pick one out that feels heavy for its size and is more green than yellow – in this case, green is good! These big babies pack a wallop of vitamins, and have a wonderful flavor, very similar to a grapefruit, but sweeter and in my opinion a little floral.

The biggest hurdle is getting through the peel, but once you know how, it’s really quite simple. First cut off the top and bottom – just enough so you can see the flesh of the fruit peeking through.

Next, score the peel on four sides. Just deep enough to get through the whole peel. Then, with your fingers, pull the pieces of the peel off and break the sections of the fruit apart. Remove the membrane from the segments, and then you’re ready to enjoy the fruit. I know it sounds like a lot of work, but it is SO WORTH IT!


Here’s a video of demo-ing how to peel one!

Great on its own or try adding it to a favorite dish that you want a citrus punch – like in my recipe for Pummelo Tabbouleh.

Oh and yea…. if you Google Pummelo Cat Hat… you may just get inspired for some citrusy crafting LOL! –Kathy

Pummelo_Tabouleh
Photo by Kathy Casey Food Studios®

Pummelo Tabbouleh
Pummelo adds a beautiful color and tangy sweet flavor to this classic dish-up salad. Different brands/varieties of cracked wheat cook differently. More rustic types tend to be slower to absorb the water.

Makes 6 – 8 cups depending upon the style of cracked wheat used

1 3/4 cups boiling water
1 tsp. Kosher salt
1 1/2 cups cracked wheat (bulgur wheat)
——————————–
1 Sunkist® Pummelo
1/4 cup fresh squeezed Sunkist Lemon juice
1/4 cup extra virgin olive oil
1 tsp. Kosher salt
1/4 tsp. black pepper
2 roma tomatoes, diced 1/2 inch
1/2 cup chopped fresh parsley
4 green onions, thinly sliced

Place bulgur wheat and the 1 teaspoon of salt in a heat-proof large glass bowl or plastic container. Measure boiling water carefully and pour over the bulgur. Cover quickly with plastic wrap and let sit for 1 hour or until all the water has been absorbed. Uncover and let cool. (See headnote on cooking varieties of bulgur.)

To finish the salad: Peel the pummelo and tear the citrus flesh of each segment into pieces (discarding the white pith), set aside. (See how to open a pummelo.)

In a large bowl mix together the lemon juice, olive oil, remaining teaspoon of salt and pepper. Add the cooked bulgur and stir to combine. Then add the pummelo, tomatoes, parsley, and green onions and stir gently until coated with dressing.

Sunkist Twists:

  • Add in 1 cup chopped fresh kale.
  • For a protein punch add 1 can of drained garbanzo beans.
  • Try adding 1/4 cup chopped fresh basil.
  • Recipe developed for Sunkist by Kathy Casey Food Studios®.

    Posted by Kathy on February 7th, 2019  |  Comments Off on Pummelo: The Big Brother of the Citrus Family |  Posted in Dishing with Kathy Casey Blog, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads, videos

    Ancient Grains are New Again

    Whole grains are all the rage, and with good reason. Their health benefits and high-fiber content make them a great addition to your regular menu!

    One of my favorites is quinoa, an ancient grain-like seed. It’s a high-quality protein with eight essential amino acids and a good source of fiber, as well as B vitamins, iron, and other minerals. You can get regular quinoa, red and tri-colored – all are tasty tasty!


    Mediterranean Quinoa Salad at Dish D’Lish

    I like to toast it dry in a pan before cooking to add a bit of nutty flavor. I love it made into a salad to take for lunch such as my Big Protein Red Quinoa Salad – cooked quinoa, cucumbers, carrots, garbanzos, raisins, hazelnuts and fresh herbs all dressed up with olive oil and lemon juice. The combination of textures and flavors is d’Lish and so good for you!

    Another fave is farro, an ancient hulled wheat that was served as the daily ration of the Roman legions. Today it is making a huge comeback and can be seen on restaurant menus everyhwere (and also grown locally in eastern Washington). I love its toothsome bite. Most instructions say to soak it before cooking (preferably overnight). This is great to speed up the cooking, but I typically just give it a long slow boil until it is tender. I love it in a dish of Kale Lacinato, Wild Mushrooms and Goat Cheese. Perfect for this time of year.

    So cook up some ancient grains this fall and get your freekeh on – yes that’s another type of new grain! –Kathy

    Big Protein Red Quinoa Salad
    I like to make this salad with all organic produce.
    Makes about 4 cups

    3/4 cup red or tri-color quinoa
    1 1/2 cups water
    1 tsp. minced garlic
    2 Tbsp. extra-virgin olive oil
    1/4 cup fresh lemon juice
    2 tsp. minced or grated lemon zest
    1/2 cup peeled, seeded and 1/4-inch-diced cucumber
    1/2 cup canned organic garbanzo beans, drained
    1 Tbsp. chopped fresh dill
    1/2 cup chopped fresh parsley
    1/2cup organic golden raisins
    1/2 cup organic hazelnuts, lightly toasted and coarsely chopped
    1/4 cup thinly sliced green onions
    1/4 cup grated carrot
    3/4 to 1 tsp. sea salt
    1/4 tsp. black pepper

    Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

    In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

    Recipe © Kathy Casey Food Studios® – www.KathyCasey.com

    Farro with Kale, Wild Mushrooms & Goat Cheese
    I love this dish made with fall chanterelles.
    Makes 4 to 6 servings

    1/2 cup whole farro, dry
    2 quarts water
    1 Tbsp. olive oil
    1 cup sliced wild mushrooms
    4 cloves garlic, sliced paper thin
    pinch red chili flakes
    1 large bunch black kale (lacinato)* or green kale, torn
    1/4 cup chicken broth (or substitute vegetable broth)
    salt and pepper to taste
    1/2 lemon
    3 ounces fresh goat cheese (chevre)

    To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

    Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated sexy local cheese.

    *Also called dinosaur kale.

    Recipe © Kathy Casey Food Studios® – www.KathyCasey.com

    Posted by Kathy on January 17th, 2019  |  Comments Off on Ancient Grains are New Again |  Posted in Dishing with Kathy Casey Blog, KOMO Radio, Recent Posts, Recipes, salads

    Apples

    A true sign of fall: apples appear everywhere. From thick caramel-coated and dipped in nuts to sweet and tangy cups of fresh-pressed cider at the local market to grand glass bowls filled with elegant red apples simply used as a table centerpiece.

    The Northwest has always been the hub for amazing apples. Glorious Galas with their perfume-y sweet flavor, firm Fujis that hold their texture amazingly well when cooked, deep-blushed Braeburns, and the list goes on.

    What most of us (at least us pie-lovers) think about when thinking of apples is pie, I love to make my apple pie with a little cheddar in the crust – yum!


    Photo by Kathy Casey Food Studios for Sunkist

    But in addition to desserts there are bushels of other great ways to cook with apples. Try whipping up a Spinach & Apple Salad with Warm Meyer Lemon-Bacon Vinaigrette. It’s really quick and delicious.

    Looking for a new side dish? How about a toothsome Apple Barley Risotto – a twist on the classic using pearl barley instead of Arborio rice?

    Just remember, one of the best apple tips to observe is to always keep your apples refrigerated. At 70 degrees, apples break down and become soft 10 times faster than if refrigerated. Many a Northwesterner accomplished this in the olden days by stashing the winter’s apples under the bed, back when winter bedrooms were quite chilly. I bet those rooms smelled appley great!

    Cheers crisp fall apples – crunch! -Kathy

    Spinach & Apple Salad with Warm Meyer Lemon–Bacon Vinaigrette
    This salad is delicious as a starter, or serve it as an entrée topped with grilled chicken breast and crumbled blue cheese.

    Makes 6 servings as a starter salad

    6 cups baby spinach
    1 apple, cored and cut into thin slices
    1/2 cup thinly sliced white onion

    Vinaigrette
    1/3 cup fresh-squeezed Sunkist Meyer Lemon juice
    2 tsp. Dijon mustard
    2 Tbsp. sugar
    1/2 tsp. coarsely ground black pepper
    1/4 tsp. salt
    2 Tbsp. extra-virgin olive oil
    ———————————————
    1/4 cup finely diced raw bacon
    2 tsp. minced fresh garlic

    Place spinach, apple and onion in a large, heat-proof bowl and refrigerate until ready to dress salad.

    In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt
    and olive oil. Set vinaigrette aside.

    In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add garlic and stir for about 30 seconds, but do not brown garlic. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.

    Toss until salad is well coated with dressing, and serve immediately.

    Recipe created by Kathy Casey for Sunkist®

    Apple Barley Risotto
    Allow about 50 – 60 minutes total cooking time for this recipe.

    Makes 4 servings

    2 Tbsp. butter
    1 cup chopped mushrooms
    1/4 cup finely diced red onion
    1 1/2 tsp. minced garlic
    1/2 cup dry white wine
    1 Braeburn or Fuji apple, unpeeled, cored and diced 1/4-inch
    1/2 cup pearl barley
    2 1/2 cups chicken or vegetable broth
    1 cup water
    1/4 cup shredded, high-quality Parmesan cheese
    1/4 cup coarsely chopped hazelnuts, lightly toasted
    1/8 tsp. black pepper
    salt to taste (If using canned broth, less salt will be needed.)

    In a large heavy-bottom saucepan melt the butter over medium-high heat. Add the mushrooms and red onions. Sauté till mushrooms are limp. Add the garlic and stir around for about half a minute. Then immediately add the wine, increase heat to high and reduce wine till syrupy, about 3 minutes.

    Reduce heat to medium and stir in the diced apple and barley. In a bowl or large measuring cup mix together the broth and water. Add 1 cup to the barley and simmer till almost all the liquid is absorbed about 6 – 8 minutes.

    Stir in another cup of the broth-water mixture and continue cooking, stirring often, until all the liquid is absorbed. Repeat this process again until all the liquid has been used and the barley is tender.

    Remove from heat and fold in cheese, nuts and pepper. Taste and season with additional salt if needed.

    Recipe © Kathy Casey Food Studios® – www.KathyCasey.com

    Posted by Kathy on September 13th, 2018  |  Comments Off on Apples |  Posted in Dishing with Kathy Casey Blog, Fruit, Kathy Casey, KOMO Radio, Recipes, salads, sides

    Honey Varieties

    Did you know a bee will only produce about 1/12th of a teaspoon of honey in its lifetime?

    In just the United States alone, there are over 300 varieties of honey. The variety depends on the type of blossom the bees are collecting nectar from. Here in the Pacific Northwest, we have one of my all-time favorites – blackberry honey!


    Photo from the National Honey Board

    If you are like me and love to whip up creative beverages and cocktails, try making Honey Water. Mix 1 part honey and 1 part warm water until well combined. Mix it with fresh lemon or lime juice, and a little sparkling water for a refreshing sparkling citrus’ade. And for the adults, a splash of vodka, gin, or silver tequila if you are so inclined.

    Honey water can be made any variety of honey. So check out your farmers markets to see all the possibilities!

    Honey water will last about 1 week refrigerated – giving you plenty of time to shake up something new.

    For a d’lish summer salad, try my Local Greens with Blackberry Honey Vinaigrette, Toasted Hazelnuts & Chevre recipe. And for more honey-inspired recipes, check out the National Honey Board.

    Cheers to a sweet summer! – Kathy

    Local Greens with Blackberry Honey Vinaigrette, Toasted Hazelnuts & Chevre
    Makes 4 servings

    8 cups local, mixed baby greens
    Blackberry Honey Vinaigrette (recipe follows)
    1/2 cup fresh blackberries or raspberries
    1/4 cup (1 ounce) chopped toasted hazelnuts
    2 ounces chevre-style goat cheese, crumbled

    Blackberry Honey Vinaigrette
    1/4 cup fresh blackberries
    2 Tbsp. red wine vinegar
    1 Tbsp. honey such as wildflower or blackberry
    1 tsp. Dijon mustard
    3 Tbsp. canola oil or light olive oil
    pinch cayenne pepper
    1/4 tsp. kosher salt

    Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.

    To serve salad: Toss greens with dressing and divide among 4 plates. Scatter with berries, hazelnuts and goat cheese. Serve immediately.

    Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

    Posted by Kathy on July 26th, 2018  |  Comments Off on Honey Varieties |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes, salads

    Maple Syrup

    When I think of Maple Syrup, I can’t help but think of warm and fuzzy memories – especially about breakfast.

    So where does this d’lish treat come from? The mighty sugar maple tree! Quebec is by far the largest producer of this sticky syrup – producing 70 percent of the world’s supply. Thanks Canada!

    There are several grades of syrup – ranging from extra light to extra dark – each with their own flavor profile and characteristics.

    But this sugary delight isn’t just for sweet breakfasts or desserts. That’s right – maple syrup is delicious in savory dishes too! Added to a pot of slow-roasting baked beans; in a salad vinaigrette; or even a pork marinade.

    Or how about some maple roasted veggies, finished with sea salt and topped over a piping hot bowl of creamy polenta – yum!

    So branch out – and discover all that maple syrup has to offer.
    -Kathy

    Maple Vinaigrette
    Makes about 1 cup

    6 tablespoons real maple syrup, preferably grade B
    3 tablespoons cider vinegar
    1 1/2 teaspoons Dijon mustard
    1 tablespoon finely minced shallots
    1/4 cup olive oil
    1/4 cup vegetable oil
    1/2 teaspoon salt
    pinch of cayenne pepper

    In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.
    Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.

    Recipe by Kathy Casey Food Studios®

    Posted by Kathy on April 5th, 2018  |  Comments Off on Maple Syrup |  Posted in appetizers, breakfast, dessert, Kathy Casey, KOMO Radio, salads, sides
    Untitled