Did you know that NW Oysters are considered some of the best in the world? The reason our oysters taste so great  is our clean waters. Different locations give the oysters different flavor characteristics.

Oyster aficionado and great friend, Cynthia Nims author of Oysters, Recipes that Bring Home the Taste of the Sea -says, “Oysters are so cool,  they are filter feeders, filtering gallons and gallons of water – up to 30 to 50 gallons a day!”

Oysters from our pristine waters range in size from the tiny Olympia to large Pacifics. Mid-size Kumamoto oysters have a delicate texture and a deep fluted shell. This petite oyster has a crisp, sweet snap pea finish and is perfect for slurping.

Oyster purists say there is never a better way to eat raw oysters than unadorned, maybe with a squirt of lemon.  But for the uninitiated oyster-slurper, this can be a bit scary.  Nims suggests “If it’s your very first oyster then having a big glob of cocktail sauce is your training wheels –then go for it.” BUT once the training wheels are off,  try some naked or with fresh and light toppings like her Kimchi-Cucumber Relish – crisp cucumbers, finely chopped kim chi, rice wine vinegar and a touch of soy sauce.

Cynthia says that “Oysters have a richness that are complimented by things that are fresh, peppery and a touch acidic”, her book celebrates the different techniques and preparations that not only compliment these characteristics but enhance the flavor too.

So If all this oyster talk has made you hungry, check out our friends at Taylor Shellfish Farms, they have  great delivery options to get your shucking! –Kathy

 Photo by Jim Henkens.

Makes 1 cup, enough for about 4 dozen half-shell oysters

3/4 cup peeled and seeded finely chopped cucumber
1/4 cup finely chopped kimchi
1 tsp. unseasoned rice vinegar, plus more to taste
1/4 tsp. soy sauce, plus more to taste (optional)

In a small bowl, stir together the cucumber, kimchi, rice vinegar, and soy sauce. Taste for seasoning, adding a bit more vinegar or soy sauce to taste. Let the relish sit for about 30 minutes, stirring occasionally, to allow the flavors to blend.

Transfer the relish to small ramekin or other small serving dish and refrigerate until ready to serve, up to 1 hour.

Photo and Recipe from Oysters: Recipes that Bring Home the Taste of the Sea by Cynthia Nims, Sasquatch Books.

Follow Cynthia on Facebook and Twitter.

Eggs are the classic breakfast food, but these days eggs are showing up in every meal.

Stratas are a great dish to get ready the night before so weeknight dinners won’t feel like such a hassle. Bread, eggs and cheese are mixed with other goodies. Let it soak overnight then bake it up when you get home. Poof! Dinner will be ready in no time! I developed a Sweet Pepper & Sausage Breakfast Strata using Sunset Peppers – it’s a great base recipe to get creative with. Want to spice it up a bit? Try subbing chorizo for the sausage and pepper jack for the Italian cheese blend – Yum!

Photo by Kathy Casey Food Studios.

Have you ever had eggs on a pizza – it’s so good! Just break a raw egg in the center of your pizza right before you bake it and be amazed. I love it with roasted peppers, Italian sausage and spinach. If you like that idea and burgers, put an egg on it! Top your fave burger with a sunnyside up egg for a richer taste.

How about trying ‘shirred’ eggs? Bake a whole raw egg over tomato sauce, veggies and topped with cheese. Serve it with crusty bread for an easy and d’lish dinner.

And of course I can’t forget Deviled Eggs because I wrote a whole book on them – D’Lish Deviled Eggs! I could just eat them for dinner!

What an ‘egg-celent’ way to start and end the day. It’s the perfect time to try out a new egg dish because January is National Egg Month! -Kathy

Sweet Pepper & Sausage Breakfast Strata
Strata makes for a lovely mid-day dinner, brunch or breakfast dish for a crowd. You can prep it the day or evening before your party and then just pop the strata in the oven 45 minutes before your guests arrive.

Makes about 6 – 8 servings

3 Sunset Red, Yellow or Orange Sweet Bell Peppers, or a combination
1/2 lb bulk Italian sausage
1/2 cup diced onion
1 Tbsp minced fresh garlic
8 eggs
3 cups half-and-half
1 tsp salt
1/4 tsp black pepper
8 cups 1-inch-diced French or Italian rustic bread, such as a baguette
2 cups (8 oz) grated Italian cheese blend
1/2 cup shredded Parmesan cheese

Seed the peppers, dice them into 1/2″ pieces and set aside.

Heat a large sauté pan over medium-high heat, add sausage and cook until half done, about 3 minutes. Add onion and reserved peppers, and sauté for about 8 –10 minutes or until peppers are tender-crisp. Stir in garlic. Remove from the heat and set aside.

In a large bowl whisk together eggs, half-and-half, salt and pepper until well combined. Add bread, Italian cheese blend, half the Parmesan cheese and the cooked sausage-pepper mixture.

Transfer mixture to an 11×13″ baking pan and lightly press into pan to fill evenly. Sprinkle remaining Parmesan cheese over the top and let sit, refrigerated, for at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

When ready to serve, preheat oven to 350°F and bake strata for about 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.

Chef’s Notes: 1 baguette averages about 8 cups diced bread. Be sure to use a somewhat hearty bread for making this dish. Strata is also excellent as a simple supper dish.

Recipe by Kathy Casey Food Studios for Sunset Produce.

When I think of comfort food, one of the first things that come to mind is mac & cheese. Gooey, warm, and of course, cheesy delicious!

One of my favorite recipes is a 4 Cheese Penne Bake – penne pasta, garlic and parmesan white sauce – tossed with loads of shredded cheese: cheddar, mozzarella, jack and parmesan. Cover the whole thing with some fresh, herby bread crumbs for a nice crunch.

Gooey, melted cheese bake – yum!
Photo from Dishing with Kathy Casey.

Mac & Cheese is perfect to customize. You can add so many flavorful sauce additions like salsa, roasted garlic, fresh herbs, or switch up the cheese combinations with your favorites.

For a fun party idea how about serving a pan of house made mac & cheese. Then set out a variety of toppings for guests to build their own bowl. Think pulled pork, crab or shrimp, BBQ chicken, roasted red peppers, green onions, corn salsa, roasted artichokes, sautéed mushrooms, sausage, green chilies… Nothing is off limits!

So get creative and dish up some cheesy goodness! –Kathy

4 Cheese Penne Bake With Herb Bread Crumbs
Generously serves 6 – 8

Herb Bread Crumbs (recipe follows)
4 Tbsp. butter or margarine
1 Tbsp. minced garlic
4 1/2 Tbsp. flour
4 cups milk*
1 1/2 tsp. salt
1/4 tsp black pepper
1 cup sour cream
1/4 cup grated high-quality Parmesan cheese
1 pound dry penne pasta
2 cups (8 oz. wt.) grated four-cheese blend**
2 cups (8 oz. wt.) grated Tillamook Cheddar Cheese

Preheat oven to 375 degrees F.

Make the Herb Bread Crumbs and set aside.

In a large heavy-bottom sauce pan melt the butter over medium heat. Add the garlic and stir around for about 20 seconds — do not let garlic brown. Stir in the flour and cook for about 1 minute, stirring constantly.

While stirring vigorously with a whisk, add the milk. Whisk well. Bring to a simmer and whisk occasionally until sauce is thickened, about 3 – 4 minutes. Remove from heat and stir in salt, pepper, sour cream and Parmesan cheese, and set aside.

Meanwhile, bring a large pot of water to a boil and cook penne pasta per package directions until done. Drain well.

In a very large bowl mix together the pasta and sauce, then fold in the grated cheeses until well combined. Place mixture into a lightly buttered, 13-inch x 9-inch baking pan.

Sprinkle with Herb Bread Crumbs and bake in a 375-degree oven for about 30 minutes or until pasta is heated through, sides are slightly bubbling and top is golden brown.

Chef’s Notes:
*For an even richer macaroni and cheese substitute half & half for the milk.

**Four-, five- and six-cheese blends are available in most grocers’ dairy sections. If you wish to make your own grated cheese blend, try using a mixture of any of the following: Jack, mozzarella, Gouda, Swiss, Havarti.

Herb Bread Crumbs
Makes about 1 1/2 cups.

3 cups packed, 1-inch French bread chunks
4 Tbsp. butter
pinch salt and pepper
2 Tbsp. chopped fresh parsley
1/2 tsp. dry basil leaves
1/2 tsp. dry thyme leaves

Place bread crumb ingredients in a food processor, and pulse processor on and off until the bread becomes chopped into a fine crumb and is well mixed with the other ingredients.

Bread crumbs should be refrigerated until used and can be kept frozen for up to 1 month.

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

Potato Salad is the go-to summer side dish. It’s perfect when cozied up with grilled chicken, or a plate of BBQ goodness.

Everyone seems to love their Mom or Grandma’s versions. Is yours creamy, eggy, pickley? A lot of times it’s what you grew up with that becomes your gold standard.

But why not mix it up a little with some creative takes on this perennial favorite. Greek or Asian potato salad? Why not? My Greek Potato Salad incorporates red potatoes with fresh oregano, calamata olives, bell peppers and cucumbers with a d’lish Feta Vinaigrette.

And one of my new faves is Wasabi Potato Salad. Still warm steamed potatoes are tossed with soy and seasoned rice wine vinegar – cooled then mixed with a wasabi spiked mayo, celery and green onions. Yum!

Photo © Kathy Casey Food Studios.
Or whip up a batch of All-American Potato Salad Deviled Eggs from my book D’Lish Deviled Eggs

So whatever potato salad you’re setting your table with this weekend I know it will be D’Lish! – Kathy

Greek Potato Salad with Feta Vinaigrette
Makes 8 cups

2 lbs red potatoes, cut in 1-inch pieces (about 6 cups)
2 Tbsp red wine vinegar
1/4 cup extra virgin olive oil
1 Tbsp Dijon mustard
2 Tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 cup halved pitted calamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red peppers
1 small green pepper, diced
1/2 cup tiny-diced red onion
4 oz feta cheese, crumbled (about 1 cup crumbled cheese)
1/4 cup chopped fresh Italian parsley

Steam potatoes until very tender, about 12 – 14 minutes.

Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.

When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.

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

Quick: name 3 side dishes for your next barbeque. I bet fruit salad was on that list! Put down that recipe for Waldorf salad and get creative with new fruit salad ideas.

A fave d’lish trick is to mix freshly squeezed lemon juice with a local honey; then add in some chopped freshly picked mint from the garden. Toss this with juicy peach wedges or halved apricots – yum!

Try grilling thick slices of pineapple and then sprinkling them with a touch of ground chipotle chili, a touch of lime juice, and a quick scatter in some chopped cilantro. My mouth is watering just thinking about this one.

Icy cold watermelon chunks are terrific when tossed with feta cheese, chopped fresh basil, kalamata olives and a light drizzle of extra virgin olive oil! Now that’s a NEW salad everyone will love!

So think outside of the box and try a new spin on fruit salad…and don’t forget to tell me how you like your refreshing summer side! – Kathy

Photo by Kathy Casey Food Studios®.

Tipsy Fruit Salad
Sprinkle with chopped nuts, pomegranate seeds or granola for added crunch. For a non-spiked creamy-style dressing, combine Greek yogurt, Angostura Aromatic Bitters and honey. Also try making this recipe with fruit skewers.

Makes: about 6 servings

Tipsy Dressing
1 lime
1 Tbsp. ANGOSTURA® aged rum
1 Tbsp. ANGOSTURA® Aromatic Bitters
2 Tbsp. fresh orange juice
2 – 3 Tbsp. honey, depending on how sweet you like it
—————————————
6 cups cut-up fresh fruit such as: mango, pineapple, bananas, berries and melon

To make the dressing: zest the lime into a small bowl then juice it. Whisk in remaining ingredients. Refrigerate until ready to use.

Toss with fruit and let marinate for at least 5 minutes before serving.

Recipe by Kathy Casey Food Studios®.

Photo by Kathy Casey Food Studios®.

Succulent Summer Stone Fruits with Lavender- Lemon Honey Syrup
Makes about 6 servings

Lavander Lemon Honey Syrup
1/2 cup high quality local honey
1/2 cup water
8 ea fresh lavander flowers, unsprayed and rinsed (or 1 tablespoon dry)
2 Tbsp fresh lemon juice

Fruit
an assortment such as the following of fresh ripe stone fruits to make about 4 cups after cutting:
-peaches, peeled, pitted and  cut in wedges
-large apricots, pitted and cut in wedges
-plums, pitted and cut in wedges
-nectarines, pitted and cut in wedges
-pitted fresh cherries

Fresh lavender flowers for garnish, if desired.

To make the lavender lemon honey syrup : In a small heavy bottom sauce pan combine the honey, water and lavender flowers. Bring to a low boil over med  heat – being careful that ist does not foam up. Slowly simmer for about  10  minutes or until like thin pancake syrup.  Remove from heat and cool to room temperature. Then add lemon juice and strain. Store refrigerated for up to 2 weeks. Bring to room temperature before using.

To serve: In a large bowl toss with the lavender lemon honey syrup. Garnish with fresh lavender flowers if desired.

Recipe by Kathy Casey Food Studios®.

Todd English’s Watermelon, Fennel and Black Olive Salad with Feta Cheese
One of my all-time favorite watermelon recipes is chef Todd English’s. He embellishes a melon salad with the distinctive flavors of fennel, feta and kalamata olives contrasted against the cool red-glistening fruit. The recipe was originally featured in the Star Palate cookbook, whose proceeds benefited the Marsha Rivkin Center for Ovarian Cancer Research and the Breast Cancer Research Foundation.

Makes 8 servings

4 cups seeded watermelon chunks
1 large fennel bulb, thinly sliced on a Japanese mandoline (about 2 cups)
1/2 cup coarsely chopped pitted kalamata olives
1 large red onion, thinly sliced (about 2 cups)
1 bunch green onions, green part only, chopped
1/4 cup chopped fresh basil leaves
1 1/2 cups crumbled feta cheese
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 Tbsp balsamic vinegar
1 tsp kosher salt
1/2 tsp black pepper

Put the watermelon, fennel, olives, red onion, green onion, basil leaves, and feta in a large bowl. Add the remaining ingredients and toss well. Divide among salad plates and serve immediately.

Adapted from “Star Palate: Celebrity Cookbook for a Cure” by Tami Agassi and Kathy Casey

Deviled Eggs – they are everywhere these days! The long loved classic-style made with mustard, mayo and some pickle relish is a popular picnic and party favorite. But these days deviled eggs are getting all dressed up.

Steak and eggs? Yes, we have a deviled egg for that! Just mix up the yolks with a little A1 steak sauce and a touch of mayo – fill and top with a small slice of grilled steak.

For those that like it spicy, you’ll love my Wasabi Deviled Eggs. Wasabi paste, green onion, a touch of mayo and tiny diced cucumber get mixed with the yolk. I like to top this one with a spicy wasabi pea for a crunchy fun garnish!!

Who’s ready for a bite of Wasabi Deviled Eggs?
Photos from D’Lish Deviled Eggs.

Or how about getting your fiesta on with my Chipotle Deviled Eggs: add in some chipotle to deviled egg filling, then top with a little fresh salsa and pieces of crunchy corn chips.

Chipotle Deviled Eggs—yum!
Photos from D’Lish Deviled Eggs.

Have trouble peeling your hard boiled eggs? Well here’s a tip: roll them on the counter (gently) then peel under running water so the shells slip off easily.

And for more deviled egg ideas, make sure to get a copy of D’Lish Deviled Eggs – with over 50 recipes, there’s a recipe for everyone! So get crackin’ and enjoy some d’lish deviled eggs! –Kathy

Available in book stores, at the Food Studios, and online!

Wasabi Deviled Eggs
Wasabi adds a creative kick of heat, and crisp, fresh cucumber adds textural crunch to these bold eggs. Top these little green devils with a wasabi pea for a fun finish.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
6 Tbsp. mayonnaise
1 Tbsp. purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
2 Tbsp. thinly sliced green onion
2 Tbsp. finely minced English cucumber

Topping
24 wasabi peas

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise and wasabi paste, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and cucumber.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

Top each egg half with a wasabi pea, whole or cracked.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Chipotle Deviled Eggs
I’ve been making these for years and they have become a cocktail-party staple. The spicy tomato topping adds textural and visual pizzazz. Serve these with your favorite margarita for a perfect pairing.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling,
3 Tbsp. mayonnaise
3 Tbsp. regular or low-fat sour cream
1/2 tsp. Dijon mustard
1 to 2 Tbsp. chipotle chile purée (see tip)
1 tsp minced fresh garlic
1/4 tsp salt
2 Tbsp. thinly sliced green onion

Topping
1/2 cup small-diced tomatoes
1 Tbsp minced white onion
2 Tbsps chopped fresh cilantro
1 to 2 tsps chipotle chile purée (see tip)
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, chipotle purée, garlic, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix together the tomatoes, onion, cilantro, and chipotle purée. Top each egg half with about 1 tsp of the topping.
Tip: To make chipotle chile purée, place canned chipotle peppers in adobo sauce, with the sauce, in a food processor or blender and purée until smooth. Freeze any extra purée for another use.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Hard-Cooked Eggs
1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Potatoes have to be one of the most popular foods in the world. They’re economical AND delicious. Potatoes are great boiled or baked, mashed, smashed, or fried.

And aren’t baked potatoes the best? Served on the side of a juicy steak and smothered with sour cream and chives. Or as a main dish stuffed with every imaginable thing from spicy chili and cheese to grilled veggies with tahini!

But one of my favorite dishes to make for holiday dinners is Blue Cheese Scalloped Potatoes! This robust dish gets a kick from blue cheese and fresh herbs like thyme and rosemary.

Then there’s mashed potatoes…and there are SO MANY variations to get creative with. Just be sure when mashing OR whipping, that your spuds are piping HOT – you don’t want gluey potatoes. After the whipping has commenced then it’s time to fold in some fun – roasted corn, cheese, chives or fresh herbs, sauteed mushrooms, caramelized onions…the list goes on and on!

So get creative with your spuds! -Kathy

Blue Cheese Scalloped Potatoes
You can also make this recipe in advance, then let cool and store, covered and refrigerated, for up to 2 days. Bring to room temperature and reheat, covered, in a preheated 350°F oven until hot.

Makes 12 servings

Potatoes
5 pounds russet potatoes
2 tsp. salt
1/2 tsp. black pepper
2 tsp. minced fresh thyme
3/4 cup (3 ounces) crumbled blue cheese
3/4 cup (3 ounces) grated Parmesan cheese

Sauce
1 cup sour cream
2 cups heavy whipping cream
1 tsp. salt

Fresh thyme sprigs for garnishing

Preheat an oven to 350°F. Butter a 9-by-13-inch baking dish.

To prepare the potatoes, peel and cut them into 1/4-inch-thick slices. Toss them in a large bowl with the salt, pepper, and thyme. In a small bowl, mix the cheeses.

Layer half the potatoes in the prepared baking dish. Sprinkle with half the cheese mixture, then layer with the remaining potatoes.

To make the sauce, whisk the ingredients in a bowl and pour the mixture over the potatoes. Tap the baking dish on the counter to spread the sauce and release any air bubbles. Sprinkle with the remaining cheese.

Bake for about 1 1/4 to 1 1/2 hours, or until browned and completely tender all the way through when poked in the center with a knife.

Garnish with thyme sprigs and serve immediately.

Recipe from Kathy Casey’s Northwest Table Cookbook

Although I love them, figs are so much more than the iconic Fig Newton, which by the way was first sold dried in a commercially manufactured cookie in 1892. Who knew?

Figs: they’re unusual, versatile, and even grow well here in Seattle. I have a fig tree in my backyard!

A plump fig growing in my back Urban Garden – ready to be picked!

It’s best to pick figs when fully ripened. The fig is ready for harvest when it drops on the stem from its own weight. Pick with the stems attached, but always plan to use within a few days.

Although in the kitchen we consider it a fruit, the fig is actually a flower that is inverted into itself. There are no blossoms on the tree’s branches; the blossom is inside the fig. Many tiny flowers produce the crunchy little seeds that give figs their unusual taste and texture.

Figs are of course fabulous fresh, but you can also cook up some creative dishes with them too.

One of my favorite apps is quick and easy: Roasted Figs with Gorgonzola and Walnuts. So easy to make. I love them paired with a delicious Manhattan made with House Spiced Vermouth – YUM!–Kathy

Roasted Figs with Gorgonzola and Walnuts
Makes about 24 to 30 pieces

4 ounces Gorgonzola cheese
1/4 cup chopped walnuts
1 pint fresh figs, halved lengthwise

Preheat an oven to 425°F. In a small bowl, mix the Gorgonzola and walnuts. Arrange the figs, cut side up, on an ungreased baking sheet, and top each piece with 1 generous teaspoon of the Gorgonzola mixture.

Roast the figs for about 6 to 8 minutes, or until heated through and the cheese is hot. Let cool slightly and enjoy!

Recipe © from Kathy Casey’s Northwest Table Cookbook.