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.

Meyer Lemons are a culinary favorite of mine …with their deep yellow hue and fragrant flavor they taste as good as they smell. Rumored to be a cross between a lemon and an orange, this zesty citrus is typically available December through April.

So what makes these different from a standard lemon? Well,  Meyer’s have “thin skin,” are highly aromatic, and have a sweeter taste than standard lemons. Their delicate flavor works great in cocktails, desserts, and savory dishes, too!

I like to thinly slice them and roast alongside chicken or pork. The slices become tender and caramelized and are so tasty.

The zest of their peel is fragrant and delicious too, especially when tossed with orzo pasta, a little olive oil and some fresh herbs or in dressings, such as in my recipe for Spinach & Apple Salad with Warm Meyer Lemon-Bacon Vinaigrette.

So wake up your taste buds with this citrusy delight. Get squeezing before the seasons over! –Kathy

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 teaspoons Dijon mustard
2 tablespoons sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
———————————————
1/4 cup finely diced raw bacon
2 teaspoons 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 and Photo © Kathy Casey Food Studios.

After a busy winter day there is nothing better than coming home to a delicious, ready-to-eat meal.

When gloomy weather has you feeling a little down, a warm and hearty meal can be so comforting. You can do all the prep in the morning – simply “Set it and forget it!”

Slow cookers are wonderful way to utilize tougher cuts of big-flavored meat. Think juicy brisket, flavorful chili, spicy chicken thighs, or a delicious lamb curry.

And crock pots aren’t just for entrees either. I also love to slow cook up a batch of overnight oats with brown sugar, orange zest, and dried fruits. Top it with some Greek yogurt, or coconut milk. Perfect to start off a lazy Sunday morning slipper day!

And the best part about these cozy meals? They make incredible leftovers!  So turn on your crock pot and let deliciousness simmer away! –Kathy

Slow-Cooker Citrus Maple Oatmeal
Be sure to use steel cut oats for this preparation. Serve with some fun toppings, like fresh blueberries or sliced bananas—and brown sugar for those who like their oats a touch sweeter.

Makes enough for 6 servings

3 Sunkist® Cara Cara Oranges, juiced
1 1/2 cups water
2 cups milk
1/2 cup maple syrup
1 1/2 cups steel-cut oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

In a large mixing bowl, whisk together orange juice, water, milk, maple syrup, cinnamon and salt. Generously spray inside of a 3-4 quart slow-cooker with nonstick cooking spray. Add oats and then pour in liquid mixture; stir. Set cooker to low heat and cook for 7-8 hours.

Recipe and Photo by Kathy Casey Food Studios for Sunkist.

Oh bitters! In the beverage world, we like to call them the “salt & pepper” of drinks. They can add an extra oomph! to a cocktail – oftentimes, enhancing the overall drink and adding an extra layer of flavor. But did you know that you can also cook with bitters too?

From appetizers to main dishes – and yes, even sweets! – a dash of bitters goes a long way. Take for example, my “Not Your Mama’s” Old Fashioned Cheeseball – 4 different cheeses, Worcestershire sauce, Dijon mustard, brandy, and Angostura Bitters come together for a party pleaser.

Photo by Kathy Casey Food Studios® for Angostura®.

Bitters are oh-s- tasty in sweets too, like in my favorite new cookie – Bittersnaps. A generous helping of aromatic bitters adds an amazing layer of flavor to this classic cookie! Goes great with coffee or a glass of milk!

So next time you’re cooking, add a dash of bitters to your dish – is not just for cocktails anymore. -Kathy

“Not Your Mama’s” Old Fashioned Cheeseball
This boozy and bold flavored cheeseball will be the centerpiece of any appetizer spread. Serve with artisan crackers, crostini or veggies. Add in a big handful of cooked minced bacon or minced salami to switch things up. You can also divide this recipe into 4 smaller balls and package up in glassine for tasty holiday party gift-giving. Bring out to room-temp for 30 minutes prior to serving.

Makes: 1 large cheese ball, 12 – 16 servings

8 oz. wt. cheddar cheese, grated
4 oz. wt. fontina cheese, grated
4 oz. wt. fresh parmesan or grana cheese, grated
1 (8 oz. wt.) pkg. cream cheese, softened
2 Tbsp. ANGOSTURA® Aromatic Bitters
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. hot sauce
2 tsp. minced fresh garlic
1/4 tsp. salt
1/2 tsp. coarse black pepper
1/4 cup thinly sliced green onions
2 Tbsp. brandy or Cognac
——————————————-
1 cup (3 1/2 oz. wt.) sliced almonds, toasted*

Grate the cheeses into a medium bowl and set aside.

In a mixer mix with paddle attachment, mix together the cream cheese and grated cheeses on medium speed for about 6 minutes. Scrape the sides of the bowl with a rubber spatula, and then add the remaining ingredients (except the nuts). Mix starting on low speed. Increase speed to high for about another 6 – 8 minutes, or until mixture is well blended (scrape the sides of the bowl a couple of time in this process). Cover and refrigerate mixture in bowl for about 1 hour to firm up.

Once cheese mixture is well chilled, form into a well-compacted ball. Then place toasted nuts in a bowl and roll cheeseball in nuts, pressing them in with your hands to coat well.

Transfer your cheese ball to the center of a large piece of plastic wrap, and bring the sides of the plastic up to the center – firmly twisting it to help the ball stay in a round shape. Refrigerate up to 2 weeks tightly wrapped.

*Toast nuts in a pre-heated 350°F oven for about 6 – 8 minutes. Cool before using.

Recipe by Kathy Casey Food Studios® for Angostura®.

Bittersnaps
Switch up your cookie repertoire with these Angostura Aromatic Bitters infused ginger snaps. Try using coarse sugar on top of the cookies for an extra sparkly effect!

Makes: about 36 cookies

1 cup sugar
3/4 cup vegetable shortening
1/4 cup molasses
3 Tbsp. ANGOSTURA® Aromatic Bitters
1 egg
2 1/4 cup flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cloves
1 1/2 tsp. ground ginger
1/4 cup fine chopped candied ginger
Sugar for dipping

Preheat oven to 375°F. Line 3 sheet-pans with parchment paper.

In a mixer, whip the sugar, shortening, and molasses together on medium-high speed until creamy. Then add the Angostura Aromatic Bitters and egg and mix again until well combined.

Sift the flour, baking soda, salt and spices into a large bowl. Add the dry mixture into the mixer on low speed, mix until well combined. Stir in the candied ginger.

Using a tablespoon, scoop 36 balls. Roll and then dip the tops into the sugar. Place 12 cookies evenly spaced, sugar side up, on each sheet-pan. Bake for about 12 – 14 minutes, or until golden. Let cool. Store at room temperature in a cookie tin for up to 2 weeks.

Recipe by Kathy Casey Food Studios® for Angostura®.

Gazpacho is traditionally known as a cold-style soup. Originating in the southern regions of Spain and Portugal, this fresh tomato-based soup is a summer staple and a refreshing to get your vegetables!

I like to add lots of veggies into my gazpacho like cucumbers and bell peppers, then top it with some Alaska King Crab for a real splurge like my recipe I did with Sunset Tomatoes. Just think you won’t even have to turn on the stove for an elegant meal – that is definitely a plus on a hot summer’s night!

Photo by Kathy Casey Food Studios®.

Tomatoes aren’t the only celebrities when it comes to “cold” soups …… there are lots of chilled summer fruit soup recipes too!

Juicy, ripe melons are the star in my Thai Chilled Melon Soup with Shrimp and Fragrant Herbs.

Creamy coconut milk, bold Thai red curry paste, and zesty ginger and lemongrass come together to make this soup d’lish. Top it off with a pouf of sweet bay shrimp and crunchy water chestnuts. Then season it up with a hit lime juice, basil and mint – it’s the meal to cool off with! Yum!

Chilled Bing Cherry Soup is a summertime classic in Scandinavia and Eastern Europe; mostly served as an opener. I’ve dug out the old recipe I used to make every summer at Fullers. Lush ruby cherries are cooked with spices and white wine then chilled, pureed and topped with a swirl of crème fraiche or sour cream. Savory, sweet and lush –mmmmm!

So beat the heat and cool off with a chilled summer soup! –Kathy

Thai Chilled Melon Soup with Shrimp and Fragrant Herbs
Makes about 4 cups (6 starter servings)

Soup
3 cups chopped ripe cantaloupe
1 tablespoon sugar
2 teaspoons minced fresh ginger
1 tablespoon minced fresh lemongrass
1 teaspoon Thai red curry paste (we used Mae Ploy)
1 can (13 – 14 ounces) coconut milk
1/2 teaspoon salt
2 tablespoons fresh lime juice

Topping
1/4 pound bay shrimp or chopped cooked shrimp (about 3/4 cup)
1/4 cup tiny-diced water chestnuts (Fresh ones are great if you can find them!)
1 tablespoon finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice

Garnish: fresh cilantro sprigs and lime wedges

In a food processor or blender, process the cantaloupe, sugar, ginger, lemon grass and curry paste until evenly pureed. Mix in the coconut milk, salt and lime juice.

In a small bowl, mix the topping ingredients together.

Ladle soup into small bowls and spoon a pouf of topping into each serving. Garnish with cilantro sprigs. Pass lime wedges on the side.

Recipe by Kathy Casey Food Studios®.

Chilled Bing Cherry Soup
I also like this soup topped with a few coarse chopped toasted hazelnuts for a touch of crunch.

Makes 6 – 8 servings as a starter

2 cups crisp white wine, such as Fume Blanc
2 cups water
3/4 cup sugar
1 teaspoon minced lemon zest
1/2 cinnamon stick
1 cardamom pod, crushed
4 black peppercorns, crushed
1/2 teaspoon salt
6 cups pitted Bing cherries (about 3 pounds)
1 cup crème fraîche, or substitute sour cream

Garnishes:
thinned crème fraîche or sour cream for swirling on top of soup
unsprayed, edible flowers, such as violas, pansies, rose petals or nasturtiums

In a medium saucepan, combine the wine, water, sugar lemon zest, spices, peppercorns, and salt. Bring to a boil over medium-high heat. Add 5 cups of the cherries (reserve remainder) and bring back to a boil. Reduce heat to a simmer, and cook for 5 minutes. Remove from the heat and let stand till mixture reaches room temperature.

When cooked cherry mixture is cool, remove and discard cardamom pod and cinnamon stick. Place cherry mixture in a food processor or blender, and process until smooth. Then add crème Fraiche, and process until smooth.

Chill soup till very cold, at least 4 hours or, preferably, overnight.

Serve well chilled in cold bowls. Garnish each serving with the reserved, pitted cherries divided evenly among servings. Swirl the top of soup with thinned crème fraîche or sour cream drizzled from a spoon or squirted from a squeeze bottle. Garnish with edible flowers if desired.

Recipe by Kathy Casey Food Studios®.

The Pacific Northwest loves their Dungeness crabs! Named for the Washington town on the Strait of Juan de Fuca, the Dungeness crab is found all the way from Alaska to lower California.

Photo from Kathy Casey’s Northwest Table.

You’ve probably noticed that some crab eaters are pickers and some are pilers. The former pick and eat as they go. While the latter, prefer to make piles of shelled crab, not even tasting a single morsel till they have a good-sized mound. So which one are you: a picker or a piler?

Fresh, right out of the shell is still my favorite way to eat this prized catch, or in my Classic Seattle-Style Crab Louie salad with homemade dressing. And since the Northwest’s sweet Dungeness are most bountiful during the winter, it’s a good time to enjoy crab in my second favorite form, in d’lish Crab Cakes.

Crab cakes are an American tradition. From Chesapeake Bay to Puget Sound, each region has its version. Here in the northwest, we like ours snuggled up next to a sassy slaw and a dollop of aioli. No Old Bay needed here!

Renowned Seattle Chef Tom Douglas published an entire book on crab cakes, and local author Cynthia Nims wrote a whole book dedicated to crab – chock full of tips, local lore and great recipes.

So get cracking and enjoy the delectable Dungeness! –Kathy

Classic Seattle-Style Crab Louis
Makes 4 servings

4 large whole lettuce leaves
8 heaping cups sliced iceberg or romaine lettuce
1 pound Dungeness crab body and leg meat
4 hard-boiled eggs, halved lengthwise
12 grape tomatoes
12 cooked asparagus spears and/or raw cucumber slices
12 black ripe olives
4 lemon wedges
4 flat-leaf parsley sprigs
Louis Dressing (recipe follows)

Lay 1 whole lettuce leaf on each chilled individual plate. Divide the cut lettuce among the leaves and top with the crabmeat. Divide the eggs, tomatoes, asparagus, and olives attractively among the salads.

Garnish with lemon wedges and parsley sprigs. Serve about 1/3 cup of dressing in a large ramekin with each salad and pass extra dressing.

Louis Dressing
Makes 2 3/4 cups

2 hard-boiled eggs, very finely chopped
1/3 cup chopped black ripe olives
3 Tbsps. fresh lemon juice
1 1/2 cups mayonnaise
1/2 cup tomato-based chili sauce
1/4 tsp. black pepper
1/2 tsp. Tabasco sauce or to taste
1 tsp. Worcestershire sauce
1/3 cup sweet pickle relish
1 Tbsp. minced white onion

In a medium bowl, mix all the ingredients well. The dressing keeps, refrigerated, for up to 1 week.

Recipe from Kathy Casey’s Northwest Table.

Crab Cakes with Tangy Vegetable Slaw and Sherry Aioli
Prepare slaw and aioli before cooking crab cakes.

Makes 4 servings

Crab Cakes
1 pound high quality Dungeness crab meat
1/3 cup mayonnaise
1 small egg, lightly beaten
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco
1/4 tsp. dry mustard
3 Tbsps. finely diced celery
3 Tbsps. finely minced green onion
1 1/2 tsp. finely minced fresh garlic
1/4 cup bread crumbs
1 1/2 tsp. fresh lemon juice
1/2 tsp. sherry vinegar
1/2 tsp. kosher salt
1/8 tsp. black pepper
2 Tbsps. finely minced carrot
2 tsp. chopped parsley
Egg wash (2 eggs beaten with 2 tsp. water)
Bread crumbs (approximately 1 1/2 cups), preferably Panko, available at Oriental grocers
1/4 cup peanut or vegetable oil for frying, more or less as needed
2 lemons, cut in wedges
Tangy Vegetable Slaw (recipe follows)
Sherry Aioli (recipe follows)

In a large bowl mix all crab cake ingredients together well. Divide crab mixture into 12 portions and form into 1/2-inch-thick patties.

Place egg wash and bread crumbs in separate small bowls. Dip patties first in egg wash then in bread crumbs.

In a heavy 10- to 12-inch skillet heat oil over medium high heat till hot but not smoking (350-375 degrees). Fry crab cakes in small batches till golden brown on each side, turning as needed. Drain on paper towels.

Serve immediately with Tangy Vegetable Slaw and dollops of Sherry Aioli. Serve extra slaw, aioli and lemon wedges on the side.

Tangy Vegetable Slaw
Dressing and vegetables can be prepared separately and refrigerated up to two days in advance. Toss together right before serving.

3 Tbsps. mayonnaise
2 Tbsps. sour cream
1/4 cup sugar
1/2 cup rice wine vinegar
2 Tbsps. sherry vinegar
1 Tbsp. finely minced red onion
1 1/4 tsp. kosher salt
1/4 tsp. black pepper
1 Tbsp. chopped parsley
1 1/2 cups finely shredded green cabbage
1/2 cup finely shredded red cabbage
1 cup finely matchstick-cut carrots
1 cup finely matchstick-cut English cucumber, with skin
1 small bunch fresh chives, cut in 1-inch lengths

In a large bowl blend together mayonnaise, sour cream and sugar. Whisk in vinegars, onion, salt, pepper and parsley.

Just before serving, add remaining ingredients and toss well.

Sherry Aioli
3/4 cup high quality mayonnaise
1 Tbsp. finely minced fresh garlic
1 1/2 tsp. sherry vinegar
1 1/2 Tbsps. fresh lemon juice
1/2 cup extra virgin olive oil
1/8 tsp. Tabasco
1/2 tsp. kosher salt

In a medium mixing bowl or food processor place mayonnaise, garlic, vinegar and lemon juice. While whisking vigorously or with processor running, slowly drizzle in olive oil until all oil is incorporated and aioli is a smooth consistency.

Season with Tabasco and salt. Mix in well. Store refrigerated till needed.

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

Growing up in the Northwest, everyone’s moms made shrimp melts as a special weekend lunch or supper! But these days it seems no one knows about this iconic NW dish – I’m gonna lay it out here for you, so you can experience some true local YUM!

Old School Shrimp Melts were made with tender Oregon Bay shrimp mixed with celery, onion, mayo, and cheddar cheese. Broiled open faced under the broiler until bubbly.

I’ve brought this NW classic back at Lucky Louie Fish Shack – my new seafood quick-serve restaurant at Sea-Tac Airport.

We’ve jazzed it up a bit and added Louie seasoned cream cheese, loads of Tillamook cheddar, and a touch of Tabasco and green onions – served toasted on a potato bun – yes please!

But if an airport visit is not in your future, I’ve included a recipe so you can whip it up at home for a taste of nostalgic NW. -Kathy

Old School Shrimp Melt
A longtime Pacific Northwest favorite – this open face sandwich combines Oregon bay shrimp and Tillamook cheddar cheese for a true taste of the region. You can also substitute half of the shrimp for crab, just make sure it is well drained.

Makes 2 servings.

4 oz cream cheese at room temperature
2 tsp. fresh lemon juice
1/4 cup thinly sliced green onion
2 Tbsp. minced celery
1/2 tsp. Dijon mustard
8 oz bay shrimp, well-drained
1/2 cup grated Tillamook Cheddar cheese
salt and freshly ground pepper to taste
2 French rolls, cut in half OR English muffins, split

In a bowl, combine the cream cheese, lemon juice, onion, celery and Dijon mustard. Mix together until well combined.

Add the shrimp, half of the grated cheese and sprinkle lightly with salt and pepper if desired. Stir together until incorporated.

Divide the shrimp mixture among the rolls and top with the remaining cheese. Place under a broiler until heated through and cheese is bubbly.

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

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

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.