Who doesn’t love to throw a dinner party, but some just do it with a little less stress.

Here are a few of my fave entertaining tips:

•Write out your menu and plan out your prep day by day, preparing as much as you can in advance and picking recipes that can be finished at the last minute.

•Have each one of your guests help with a different dish when it comes time to serve it. They’ll have fun and it will take some stress off of you!

Here’s an example of my favorite fall menu:

Start with Creamy Roasted Parsnip Soup with Chevre and Walnut Crostini. The soup can be made ahead and then just finished off before you serve. Next, a salad of arugula and brilliant radicchio tossed simply with balsamic and olive oil sprinkled with pomegranate seeds.

Then move on to an entrée of oven-roasted Spiced Chicken with Pears and Port. It slow cooks while you are mingling with guests.

Then finish with Pumpkin Panna Cotta with Holiday Ale Caramel – this can be made a week before. Gotta love that!

Mini Pumpkin Panna Cottas with Holiday Ale Caramel Sauce – d’lish to the last spoonful!

So, I’ve supplied the menu, now, all you have to do is invite a delightful group of friends! –Kathy

Creamy Roasted Parsnip Soup with Chevre & Walnut Crostini
Makes 6 servings

4 cups 1/2-inch-sliced peeled parsnips (about 1 1/2 pounds)
1 Tbsp. olive oil
2 Tbsp. butter
1/4 cup thinly sliced shallots
1 stalk celery, chopped (about 1/2 cup)
3 cloves garlic, finely minced
1/2 cup dry white wine
4 cups chicken broth (I used packaged organic broth)
1 cup heavy cream
1/2 tsp. kosher salt
1/8 tsp. cayenne pepper

Croutons
6 1/4-inch-thick slices baguette or French bread
Olive oil
3 ounces chevre (goat cheese)
3 Tbsp. chopped walnuts, lightly toasted

Garnish: thinly sliced fresh chives and/or celery leaves

Preheat oven to 425 degrees F.

First, toast the bread for the croutons: Lay the bread on a baking sheet, brush slices lightly with oil, and toast in the preheated oven for about 3 – 5 minutes, or until just lightly golden. Remove and let cool. (You can do this the day before and keep croutons in a tightly closed container after they cool.)

Toss parsnips and olive oil together in a bowl to coat evenly. Spread out on a baking sheet (you can reuse the one used for the bread), and roast till golden and totally tender, about 30 minutes.

Heat butter in a large pot over medium-high heat. Sauté shallots and celery until very tender, about 3 minutes; do not brown. Add the garlic and cook, stirring, for about 30 seconds more. Add wine and bring to a boil. Add chicken broth, cream and roasted parsnips and bring to a simmer. Reduce heat to medium or low, to maintain a slow simmer. Cook for about 5 minutes and then add salt and cayenne. In small batches, puree mixture in a blender. (Be careful; it’s hot!)

Return soup to pan and adjust seasoning if needed. Cool and refrigerate for up to 3 days before serving.

To serve the soup and finish the crostini:
Preheat oven to 375 degrees F.

Spread the cheese on the croutons, then top each one with a half-tablespoon of nuts. Press in slightly and bake for about 4 minutes or until cheese is warmed.

Meanwhile, heat the soup, stirring often, over medium heat till hot, making sure it does not stick on the bottom. Serve the hot soup in warm bowls. Top with chives or celery leaf and serve a warm goat cheese crouton on the side.

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

Spiced Chicken with Pears and Port
This is a great entrée for a dinner party. I also love it sprinkled with blue cheese right before serving for a delicious twist.

Makes 6 servings

3 firm ripe fresh pears
2 tsp. ground coriander
1 tsp. ground cardamom
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 Tbsp. kosher salt
3 Tbsp. olive oil
6 skin-on, bone-in chicken breast halves
2 shallots, thinly sliced
6 cloves fresh garlic, sliced
1 unpeeled lemon, sliced (about 9 slices)
1 cup port wine
1 tsp. cornstarch (optional)
1/4 cup fresh flat-leaf parsley leaves for garnishing

Preheat an oven to 375 degrees F.

Cut pears in half and core. Cut each half in half and then in half again—to make large chunks. Reserve.

In a small bowl, mix the spices and salt. Lay the chicken on a baking sheet or piece of waxed paper or plastic wrap, and sprinkle each piece liberally on both sides with the spice mixture.

In a large nonstick skillet or sauté pan, heat the oil over medium-high heat until hot. Sauté half of the chicken for about 3 minutes on each side, or until the skin is deep golden brown and crispy. As the pieces are browned, place them, skin side up, in a 10-by-15-inch baking pan or small roasting pan. Repeat with the remaining chicken.

Pour off any excess oil, then sauté the pears, shallots, garlic, and lemon for about 1 minute. Add the port and stir to scrape up the browned bits on the bottom of the pan. Bring just to a boil, and then add the hot mixture, with all the goodies, to the roasting pan, pouring it around, not over, the chicken to keep the browned crust intact.

Roast for about 40 to 45 minutes, or until the chicken is opaque throughout and nicely browned on the outside, with an internal temperature of 160 degrees F (chicken will gain another 5 degrees on standing).

Transfer the chicken to a platter or individual plates and keep warm. Using a slotted spoon, retrieve the pears, shallots, garlic, and lemon slices from the sauce and distribute them over the chicken. Place the roasting pan on a burner on high heat and cook to reduce the sauce to about 3/4 cup. (If you like your sauce to have a bit more body, mix 1 teaspoon of cornstarch with 2 teaspoons of water until smooth and whisk into the reducing sauce. Cook till lightly thickened.) Taste the sauce for seasoning, adjust if needed, then drizzle the sauce over the chicken and goodies. Scatter with parsley leaves for garnish.

Recipe© Kathy Casey Food Studios®.

Pumpkin Panna Cotta with Ale Caramel & Sea Salt
You can make the panna cotta up to 5 days in advance—just keep tightly wrapped with plastic. The caramel sauce can also be prepared up to a week beforehand, making it the perfect dessert for a busy holiday schedule.

Makes 8 regular (4-oz) servings or 16 mini (2-oz) servings

1 packet Knox unflavored gelatin
2 Tbsp. water
1 cup cream
3/4 cup sugar
3/4 cup sour cream
3/4 cup mascarpone
1 cup pumpkin puree (pure pumpkin, not pre-seasoned pie filling)
1 1/2 tsp. vanilla extract
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 tsp. ground nutmeg
————————————————-
1 cup Holiday Ale Caramel Sauce (recipe follows)
Sea salt for sprinkling (sea salt)

In a small, microwave-safe bowl, sprinkle the gelatin over the water. Soak until the gelatin is soft, then microwave on high power for only about 2 seconds, or until the gelatin is melted but not foaming up.

In a large mixing bowl, combine the cream, sugar, sour cream, mascarpone, pumpkin, vanilla, and spices. Add the gelatin and whisk together well.

Place the mixing bowl over a pan of simmering water, being sure the bottom of the bowl does not touch the water. Cook the mixture, whisking constantly, until smooth and hot (150 to 160 degrees F on an instant-read thermometer).

Remove from the heat and divide the mixture evenly among 8 regular or 16 mini martini glasses (or 8 custard or 16 espresso cups). Cover with plastic wrap, making sure the plastic does not touch the panna cotta. Refrigerate for a minimum of 12 hours to set.

To serve: Drizzle each panna cotta with ale caramel sauce (1 tablespoon for the minis or 2 for the larger portions), and then sprinkle lightly with sea salt.

Chef’s note: If making the ale caramel sauce is too much for your schedule, then substitute with a speed scratch sea salt caramel sauce; mix 1/2 cup purchased high-quality caramel sauce with 1/4 – 1/2 teaspoon sea salt, depending upon how salty you like it.

Holiday Ale Caramel Sauce
If made ahead, cool completely and store refrigerated. Bring to room temperature to serve. The recipe makes more than you’ll need for the panna cotta; extra sauce can be drizzled on ice cream, pound cake or other desserts.

Makes 2 cups

1 (12-ounce) bottle pumpkin ale or other seasonal beer, such as Pike Brewing Co. Auld Acquaintance Hoppy Holiday Ale
1 1/2 cups brown sugar, packed
1 cup heavy whipping cream
2 Tbsp. salted butter
1 tsp. vanilla extract

In a medium-large saucepan, bring the ale to a low boil. Cook, uncovered, stirring occasionally, until reduced to 1/2 cup. Remove from heat, add the brown sugar and stir to dissolve.

Bring mixture to a boil and cook without stirring (stir or swirl the pan only if necessary to prevent boiling over) for about 10 to 15 minutes, until thick and syrupy (about 230 degrees F on a candy thermometer).

Remove from heat and slowly whisk in the cream and butter (it may splatter!), and then cook for 5 to 6 minutes more, until thickened. Remove from heat and stir in the vanilla. If serving right away, cool until just warm; it will thicken up more as it cools. Keep refrigerated for up to 2 weeks. Bring to room temperature before serving.

Recipe© Kathy Casey Food Studios®.

Not many desserts bring out a warm sense of old fashioned home cooking as much as an upside down cake. Think classic with those rings of pineapple, bright red cherries and oozy buttery brown sugar.

Upside down cakes are pretty straight forward: gooey sugary business on the bottom, topped with fruit then cake batter. Bake, flip and serve!

Here’s the Classic! But we are going to get creative!

From peaches to pears to pineapple, almost any fruit can get the upside down treatment with this cake. And you can get creative with the cake batter too, like with my Spiced Pear Ginger Bread & Hazelnut Upside Down Cake, it’s unusual in several ways. For one thing, the cake layer is a gingerbread batter. For another, it’s baked in a Bundt pan. And it’s highly spiced and aromatic — ginger along with cloves, nutmeg and lots of cinnamon. And did I mention the cake’s enriched with hazelnuts?

Or for a morning treat how about a Breakfast Oatmeal Apple Upside Down Cake. This moist cake is not too sweet and is a real treat for a weekend brunch. My testing and tasting team even liked it topped with a pouf of yogurt.

If sweets aren’t your thing, try my Savory Onion Upside Down Cake made with caramelized onions, fresh thyme, baked up with an olive oil and herb studded quick bread topping. Perfect along with a green salad or a hearty bowl of homemade soup!

So, consider upside down cakes for your next breakfast, supper or dessert. –Kathy

Spiced Pear Gingerbread Hazelnut Upside Down Cake
Makes 1 Bundt cake, serving 10 to 12

Pears
1 Tbsp butter
2 cups 1/2-inch-diced, firm, ripe pear with skin, cored (about 2 pears or one very large pear)
1/4 cup granulated sugar
1 tsp ground cinnamon

Batter
3/4 cup boiling water
3/4 cup molasses
1/2 tsp baking soda
2 cups flour
1/8 tsp ground cloves
1 1/2 tsp ground cinnamon
3/8 tsp ground nutmeg
3/4 tsp ground ginger
1/2 tsp salt
2 1/4 tsp baking powder
6 Tbsp (3/4 stick) unsalted butter
3/4 cup sugar
1 egg
1 1/2 tsp very finely minced fresh ginger
1/2 cup chopped hazelnuts

Preheat oven to 350 degrees F.

To prepare the pears: In a 10-inch skillet, melt 1 tablespoon butter over medium high heat. Add the diced pears, 1/4 cup sugar, and 1 teaspoon cinnamon to the pan. Sauté for 3 to 4 minutes, until the pears are slightly caramelized and somewhat soft. Spoon mixture into the bottom of a 10-cup, non-stick Bundt pan.

To make the cake batter: In a medium bowl combine the boiling water, molasses, and baking soda. Set aside.

In a separate bowl, combine the flour, dry spices, salt and baking powder, and mix well. Set aside.

In a large mixing bowl, beat together the butter and sugar until fluffy. Add the egg and fresh ginger, and mix well. Add molasses mixture and reserved dry ingredients, alternately, beginning and ending with the liquid, and mixing after each addition. Finally, add the chopped hazelnuts.

Spoon batter gently into Bundt pan over the pears and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 20 to 30 minutes, or until cake tests done. (When done, cake may not entirely fill the Bundt pan. Don’t worry; this is normal for this recipe.)

Cool to room temperature before inverting.

Recipe © Kathy Casey Food Studios®.

Breakfast Oatmeal Apple Upside Down Cake
Makes 1 10-inch round cake, serving 8 to 10

Batter
2/3 cup rolled oats
1/2 cup golden raisins
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup boiling water
2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 egg
1/3 cup vegetable oil
1 cup flour
3/4 tsp baking soda
1/4 tsp salt

Apple layer
1 Tbsp brown sugar
1 Tbsp flour
1/2 cup chopped pecans
1 Gala apple, cored, skin on, sliced in thin wedges
—————————–
vanilla yogurt (optional)

Preheat oven to 350 degrees F. Spray a 10-inch round cake pan with vegetable cooking spray, and set aside.

Mix oats, raisins, cinnamon and nutmeg in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the apple layer: In a small bowl, mix together the 1 tablespoon brown sugar, 1 tablespoon flour, and the pecans, and pat out into the bottom of the cake pan. Then lay the apple slices out evenly on the brown sugar mixture. Set aside.

In a large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg, and oil, and mix well. In a small bowl, mix together the 1 cup flour, soda and salt, then add to sugar mixture. Add plumped oat mixture and stir well.

Without disturbing the apple layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 35 to 40 minutes, or until cake tests done.

Let sit 5 minutes after coming out of the oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate.

Serve warm or at room temperature, topped with dollops of vanilla yogurt if desired.

Recipe © Kathy Casey Food Studios®.

Savory Caramelized Onion Upside Down Quick Bread
Makes 1 10-inch savory cake, about 8 servings

Onion layer
1 Tbsp olive oil
1/2 tsp butter
2 large white onions, peeled and cut into 1/2-inch rounds
1/2 cup garlic cloves, halved
2 sprigs fresh thyme
1 bay leaf
1/4 tsp salt
1 Tbsp white wine
1 Tbsp red wine vinegar

Batter
2 cups flour
3 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1/2 cup olive oil
3/4 cup whole milk
2 eggs
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh parsley

Preheat oven to 350 degrees F.

To prepare the onions: In a 10-inch skillet, heat olive oil and butter together over medium heat. Add onions, garlic, thyme and bay leaf. Cover, and cook over medium-low heat for 15 minutes. Stir in 1/4 tsp salt, wine and vinegar, and continue cooking, covered, for another 15 to 20 minutes until golden brown and very soft. Set aside in pan and cool to room temperature. Remove thyme stems and bay leaf. (You will be adding the cake batter to this pan.)

To make the batter: In a large bowl, combine and mix flour, sugar, baking powder and salt. Add remaining ingredients, and mix till just combined.

Spoon batter over onion mixture in the pan and bake in preheated oven for 35 to 40 minutes, or until quick bread layer tests done.

Remove from oven. Run a knife around edge, carefully invert hot skillet onto a large serving plate, and remove skillet. Any onion mixture remaining in pan can be scraped out with a spatula and spread on quick bread.

Recipe © Kathy Casey Food Studios®.

Pickled or roasted, steamed or boiled, I adore beets whichever way they’re prepared! I even like to grate them raw into salads for some fantastic color and flavor.

Beets have always been one of my favorite vegetables and now we find them everywhere. At that trendy juice bar next to the wheat grass. Or the swanky hipster restaurant in a new cocktail. And even in that chocolate cake you are making for your kids so they will eat their veggies – but shhhh! That’s our secret!

They’re great in my Beet’ing Heart Deviled Eggs!

In addition to being delicious, beets are REALLY good for you! The nutrient in beet’s red pigment called betalain is high in antioxidants, has anti-inflammatory benefits, and can even reduce your risk of heart disease. Beets are also a great source of fiber and vitamin C!

Photo from The Atlantic

If you boil or roast your beets, don’t bother peeling them before-hand. Once they’re cooked, the skins will rub right off!

Looking for a new side dish? Try my Mashed Roasted Beets with Lime, Sour Cream and Cilantro. This will turn the most resistant beet eater into a beet enthusiast in no time. The sweet flavors of the beets combined with the zing of the lime and a dollop of low-fat sour cream will make this a family favorite.

Beets – a colorful, flavor addition to your next dish! –Kathy

Mashed Roasted Beets with Lime, Sour Cream & Cilantro
This beet preparation will turn the most resistant beet eater into a beet lover. If you have time, the ultimate taste intensity can be produced by roasting the beets in a 375-degree F. oven until very tender; allow about 1 – to 2 hours depending upon the size of your beets The yield will be reduced because of moisture evaporation, so use 5 beets.

Makes four 1/2-cup servings.

4 beets (about 1 1/2 lbs.)
2 Tbsp butter or olive oil
1/4 cup sour cream or 0% Greek yogurt
1 Tbsp fresh lime juice
1 tsp ground coriander
1/4 tsp crushed red pepper flakes
2 Tbsp fresh cilantro, chopped
salt to taste

Wash the beets, trimming top to 1″ – 2″ and leaving root untrimmed. Steam until very tender (or see roasting note, above).

As soon as beets are cool enough to handle, slip the skins off and cut into large chunks. Place in food processor with butter and sour cream; process until smooth-like in texture but not a total puree. Mix in lime juice, coriander, pepper flakes and chopped cilantro. Season to taste with salt.

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

DIY hands-on dinner parties are always fun, interactive and convenient when it comes to dietary restrictions and preferences. It’s also a great way to answer that age old party question, “What can I do to help?”

One of my fave kinds of food parties is a taco fiesta! You can offer a variety of meat and vegetarian options, such as slow cooked chili-pork to ginger-lime marinated chicken and cumin grilled squash. Or go coastal and grill up some shrimp or Alaska cod filets! For your veggie friends, be sure to have slow simmered garlicky black beans or cilantro studded quinoa.

Set out a variety of cheeses like queso fresco, feta, or goat cheese and lots of fresh salsas from red to green to tropical (think diced mango & pineapples, etc.). Offer up soft flour tortillas and corn tortillas for the gluten free gang.

Pickly or crunchy add ins like my Red Onion Escabeche Veggies or shaved green cabbage are a must and are great to top my Chili & Lime Slow Cooked Pork tacos.

And don’t forget to serve it all up with a cool pitcher of margaritas, chilled beers and Sparkling Limeade!

So get your fiesta on with friends and make your next get together a DIY taco party! –Kathy

Yum!
Photo from Kathy Casey’s Northwest Table.

Chili & Lime Slow-Cooked Pork with Red Onion Escabeche and Warm Tortillas
Makes 6 hearty servings

Pork
1/4 cup chili powder
1 tablespoon coriander seed, crushed
1 tablespoon salt
1 boneless pork butt (shoulder), about 3 pounds, cut into 2 pieces
2 large tomatoes, chopped
4 cloves garlic, sliced
1/4 cup fresh lime juice

Escabeche
2 large carrots, julienned
1 large red onion, thinly sliced
1/2 cup fresh lime juice
2 tablespoons corn or other vegetable oil
1/2 cup coarsely chopped fresh cilantro (about 1 bunch)
1 teaspoon salt

Accompaniments
Warm corn tortillas
Sour cream
Salsa or freshly made pico de gallo
Queso fresco (Mexican-style fresh cheese)
Fresh cilantro sprigs
Lime wedges

To prepare the pork, mix the chili powder, coriander seed, and salt in a large, shallow bowl. Roll the pork in the mixture, taking up all the seasoning.

Put the pork in a slow-cooker, add the remaining ingredients, and set the cooker on high. Let cook for 8 hours—or up to 10 hours if you’re still at work!

When ready to serve, mix the escabeche ingredients well, then place in a serving dish. Shred the pork and place in a large serving bowl with some of the cooking liquid.

Serve the pork with the escabeche and accompaniments. Diners build their own “soft tacos,” then squeeze lime juice over the filling before folding.

Chef’s Note: To heat tortillas, place them, one by one, on a dry skillet over medium-high heat and turn frequently. As they are heated, slip them between the folds of a clean dish towel or cloth napkin. Wrap the towel in foil (or put into a small casserole dish and cover) to steam in their own heat and moisture. Or, microwave the tortillas very briefly and put into a napkin as above. Or, wrap several tortillas in a foil packet and steam them in a steamer until just heated through; use directly from the foil or wrap in a towel as described above.

Recipe from Kathy Casey’s Northwest Table.

Sparkling Limeade

3 Tbsp. finely minced lime zest (with no white pith)
2 cups sugar
2 cups water
——————————————————
1 1/2 cup fresh-squeezed lime juice
3 cups chilled sparkling water
Garnish: long fresh lemon and lime zest twists

Combine the zest, sugar and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat and let cool.

In a large pitcher combine the cooled sugar syrup, lime juice and the sparkling water.
Serve over ice and garnish with citrus twists.

Photo and recipe by Kathy Casey Liquid Kitchen®.

Asparagus –the veggie, springtime superstar is so versatile. We love it steamed, grilled, roasted or sautéed; in soups, salads, or as a delicious side.

Although a lot of people have the perception that skinny asparagus is preferable, I don’t agree! The thicker stemmed fat ones are much better in flavor.

Just give it a rinse, and then snap off the fibrous ends at the “natural break.” You can save these for veggie stock or add to your compost bin.

Photo from Simply Recipes.

For sunny northwest days I like to coat my asparagus with a little olive oil and seasoning. Then toss it on a hot grill till just tender. Serve with a quick squeeze of lemon and a grating of fresh parmesan – yum!

Or how about the beloved combo of steamed asparagus with a rich and decadent hollandaise? Well I’ve got a Quick and Easy Blender Sauce recipe that will have you serving up this classic combo in no time.

So pick up some asparagus while the season is prime! –Kathy

Quick and Easy Blender Hollandaise
The entire amount of hot butter is key to this recipe, so be sure to make a full recipe. Serve over freshly steamed broccoli or asparagus, with fish or seafood or on steaks … and of course Eggs Benedict!

Makes 1 cup

1/2 cup (1 stick) butter
1 tablespoon cream cheese
3 egg yolks or 1/4 cup pasteurized egg yolks
2 tablespoons freshly squeezed Sunkist® Lemon juice
1/4 teaspoon salt
Dash of hot sauce

In a small saucepan, heat butter over medium heat until bubbling and hot (but not brown). Or heat to bubbling in microwave.

While butter is heating, combine cream cheese, egg yolks, lemon juice, salt and hot sauce in a blender. Process for a few seconds to combine ingredients.

When butter is hot, with blender motor running, remove lid and add butter in a slow, thin stream; go slowly so it incorporates nicely.

Serve immediately or keep warm for up to 30 minutes by placing sauce in a plastic container with a tight-fitting lid or mason jar with lid, set in a small bowl of hot water.
Sunkist Tips:
-Add in some lemon zest at the end for extra lemony flavor!
-Add 2 to 3 teaspoons of minced fresh tarragon or chives.

Recipe by Kathy Casey Food Studios® for Sunkist®.

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.

Cinnamon has a spicy history. Wars were fought over trading rights and Ancient Romans paid more for cinnamon than its weight in gold!

Fresh cinnamon sticks from World Spice Merchants at Pike Place!

It has been used for thousands of years in Chinese medicine for its warming qualities to provide relief at the beginning of a cold or flu, especially when mixed in tea with fresh ginger.

Today everybody’s spice rack has a jar of ground cinnamon lying around. It’s a must for all those recipes that are oh-so-American from apple pie to cinnamon rolls to snicker doodles. We love our cinnamon!

But it’s not only used for sweets. It flavors all TYPES of foods from Greek eggplant moussaka and spicy Indian curries to Mexican hot chocolate and Middle Eastern pastries. Cinnamon adds a warming touch to Garam Masala, a spice mix with cloves, cardamom and cumin used in finishing vegetables and meat dishes.

I also love it in couscous dishes and even in a sultry Spiced Vinaigrette on a salad. Cinnamon Scented Basmati Rice will change how you cook rice forever!

One thing to remember ground cinnamon only lasts for about 6 months, and cinnamon sticks stay fresh for about a year. Keep your spice jars tightly sealed and in a cool spot.

Keep things spicy with a hint of cinnamon! – Kathy

Spiced Vinaigrette
Makes 1 cup

1/4 cup white wine vinegar
4 tsp. light brown sugar
1/2 tsp. vanilla extract
1/8 tsp. crushed red pepper flakes
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
1/8 tsp. ground coriander
1/8 tsp. ground cumin
1/2 tsp. salt
3/4 cup olive oil
1 tsp. finely minced fresh ginger

Combine vinegar, brown sugar, vanilla extract, spices, and salt in mixing bowl, whisking well.

Gradually whisk in olive oil, emulsifying the dressing. Whisk in minced ginger. Let sit 8 hours or longer before using.

Store extra dressing refrigerated for up to 2 weeks.

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

Cinnamon Scented Basmati Rice
Makes 4 to 6 servings

1 cup basmati rice, rinsed and drained well
3 Tbsps. butter
3/4 cup 1/4-inch-diced onion
1 cinnamon stick, cracked in half
1 1/2 tsp. minced garlic
Small pinch cayenne
1 1/2 cups water
1 Tbsp. fresh lemon (or lime) juice
1 1/2 tsp. minced lemon (or lime) zest
2 Tbsps. cream
1 1/4 tsp. salt
2 Tbsps. thinly sliced chives

Preheat an oven to 375°F. Place the very well-drained rice in a 1 1/2-quart baking dish.

Melt the butter in a nonstick or heavy saucepan. Add the onion and cinnamon stick and sauté over medium heat until soft, about 2 minutes. Add the garlic and cook for about 30 seconds. Add the cayenne, water, lemon juice, lemon zest, cream, and salt, and bring to a boil.

Stir the mixture into the rice, being sure to scrape up and include all the goodies. Seal tightly with foil and bake for about 20 to 25 minutes, or until the rice is tender and all the liquid is absorbed. Fluff with a fork before serving, then fold in the chives.

Recipe adapted from Dishing with Kathy Casey Cookbook.

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