Yogurt is one of my definite go-to, easy snacks. It’s healthy; individually packaged; and come in a wide variety of flavors! From Boston Cream Pie to Passion Fruit, to Orange Creamsicle to Boysenberry.

And these days, people just can get enough of Greek Yogurt! It’s creamy and smooth and the low-fat varieties taste so luscious!

Greek yogurt is packed with muscle-building and appetite suppressing proteins, and fat-free versions are low in calories and sugar, making this treat a total win-win in my books. For added flavor, top it with freshly chopped fruits, crunchy granola, a drizzle of honey, or… shaved dark chocolate! The options are endless!

This dairy darling has many d’lish applications. I love mixing it into mashed potatoes or adding a dollop on top of my morning oatmeal drizzled with maple syrup. For healthy app, dip rice crackers or baked chips into plain Greek yogurt topped with salsa and a sprinkling of chopped cilantro – delicioso!

Greek yogurt is the perfect addition to any morning routine. It’s great when blended into my Fiber Packed Breakfast Smoothie! Blended with a whole-peeled orange, a spoonful of local honey, ice and a few flax seeds–you’ll have the energy you need to start your day right.

Yogurt has definitely lost its “plain vanilla” reputation and I’m glad! –Kathy

Fiber Packed Breakfast Smoothie
The great thing about smoothies are that you can customize to your personal taste. Add a tablespoon of protein powder, or toss in some fresh or frozen berries.

Using a whole orange adds not only great taste, but extra fiber too. And if you want to jack up the fiber even more add a few torn leaves of fresh kale.

And if you really love smoothies- be sure to get yourself a fantastic blender. I love my Vitamix it makes smoothies in a flash!

Makes 2 servings

1 large orange
1 ripe banana, cut in chunks
1/2 cup low-fat or fat-free yogurt
1 – 2 Tbsp local honey, agave nectar (or sub a packet of no-cal sweetener)
1/2 – 1 teaspoon flax seed (the more seeds – the more “texture”)
1 cup ice

Cut the peel off the oranges, trim away any white pith, cut the fruit into chunks, removing any seeds.

Place the orange, banana, yogurt, honey, flax seeds and ice in a blender cup and blend on high speed until smooth. Divide between two glasses and serve immediately .

Recipe by Kathy Casey Food Studios®

“Get Crackin’” has become a familiar tagline in TV commercials for the wonderful pistachio – but this little nut is more than just a pop culture phenomenon. Listed as a super food, nuts, and pistachios in particular, have a wide range of health benefits to top off their delicious flavor. From heart-healthy fats to high protein content, pistachios are the perfect snack or as a lovely accent to many d’lish dishes!

Sprinkle pistachios over Greek yogurt with dried cherries for a nutritious treat. Mix them in with dark chocolate, mini pretzels and dried cranberries for an indulgent trail mix. Or use them to finish off my Roasted Beets with Orange Honey Vinaigrette and Pistachios for tasty texture.

One of my favorite recipes featuring pistachios is my Warm Orange & Pistachio Bittersweet Chocolate Cake. Baked right in little mason jars and topped with a pouf of orange cream, these mini cakes are so cute and perfect for weekend entertaining!

So get crackin’ on some new ways to enjoy this healthful and flavorful nut! -Kathy

Roasted Beets with Orange Honey Vinaigrette and Pistachios
You can prepare this recipe part way in advance: After roasting beets, cover and refrigerate for up to 3 days. When ready to serve, drain beets again if necessary, and proceed with the recipe, sauteing beets in the syrupy vinaigrette until heated through.

Makes about 6 servings

6 large beets (about 3 pounds)
3 tablespoons extra-virgin olive oil
3 tablespoons orange juice concentrate, undiluted
2 tablespoons fresh lemon juice
2 tablespoons honey
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shelled pistachios, chopped

Preheat oven to 350 degrees F.

Peel beets and cut into 1-inch chunks. Toss beets with 1 tablespoon of the olive oil and place in a 9- x 13-inch baking pan, then cover pan with foil. Roast beets in preheated oven about 40 minutes, then remove foil and continue roasting about 15 – 20 minutes more until beets are tender. Remove beets from oven and drain off any excess liquid.

Meanwhile, in a saute pan, whisk together remaining olive oil, OJ concentrate, lemon juice, honey, salt and pepper, and place over medium-high heat. Cook for about 1 1/2 minutes, or until syrupy. Add beets and saute to coat evenly.

Sprinkle nuts on top to garnish. Serve hot or at room temperature.

Recipe by Kathy Casey Food Studios®

Photo by Kathy Casey Food Studios®

Warm Orange & Pistachio Bittersweet Chocolate Cakes “in a Jar” with Orange Cream
You can also make the cake batter up the day before, then just assemble in the jars, bake and serve warm! If baking ahead, you can chill down the baked cakes and just give a quick reheat in a hot oven or microwave to warm them.

Makes 6 cakes

Cakes
6 ounces bittersweet chocolate, chopped into small chunks
10 tablespoons (1 stick plus 2 tablespoons) butter
5 large eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon fine fresh orange zest
1 tablespoon flour
2 tablespoons orange juice concentrate
2 tablespoons Cointreau or Grand Mariner liqueur
1/2 cup shelled pistachios, lightly toasted and coarsely chopped

Orange Cream
1/3 cup heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons sour cream
1 tablespoon orange juice concentrate

Garnish: fine fresh orange zest

To make the cake batter: In a double boiler or medium bowl set over a pan of simmering water, combine the chocolate and butter. Heat over medium heat, stirring often, until the butter and chocolate are just barely melted. Remove from the heat and stir until completely melted.

In another bowl, beat together the eggs, sugar, vanilla, zest, flour, orange juice concentrate and liqueur. Stir in the melted chocolate mixture and the pistachios. Refrigerate batter for 2 hours or up to overnight.

To bake the cakes: Preheat oven to 375 degrees F.

Stir the batter to distribute the nuts. Divide the batter evenly, scooping 1/2 cup batter into each of 6 half-pint, wide-mouth canning jars (or you can substitute glass custard cups). Place the jars on a baking sheet and bake for about 22 to 28 minutes, or until the cakes are set but the centers are still very, very soft. (See chef’s note.) Let cool for 3 to 4 minutes and serve warm.

To make the orange cream: While the cakes are cooking, whisk the cream and powdered sugar together in a medium bowl until lightly peaking. Add the sour cream and orange juice concentrate. Whisk in until nicely peaking.

Top each cake with a dollop of cream and sprinkle with orange zest.

Chef’s note: Ovens differ, so bake the cakes for about 22 minutes for very soft center or 24 to 28 minutes for somewhat firmer centers. When removed from the oven, the centers of the cakes should still be gooey. If using cold batter from the refrigerator the cakes will take longer to cook.

Recipe by Kathy Casey Food Studios®

Being green is so easy these days! The grocers are teeming with hearty seasonal greens from collard to mustard to Swiss chard … as well as my favorite, Tuscan Lacinato Kale, the one that’s sometimes called dinosaur kale or black kale.

(Photo from Mountain Valley Seed Company)

This winter crop is packed with vitamins and minerals. Just eating a half cup will stock you up with calcium, vitamin C, vitamin K, vitamin A, iron and loads of fiber.

I especially like to use this kale in my recipe for Farro with Hearty Greens, Wild Mushrooms & Goat Cheese. This is a great cold-weather side dish, which works well with other greens, too.

In fact, here’s a tip if you want to make it with Swiss chard. Remove the stems and slice them separately, and slice up the greens thin. Sauté the stems in the olive oil along with the mushrooms, and then proceed with the recipe.

Incorporating greens in a robust homemade soup is another delicious and very satisfying way to enjoy them. My recipe for the classic Tuscan Ribollita Soup is easy to make and perfect for busy schedules. The name of this favorite Italian soup, which is thickened with stale bread, means “twice-boiled”—the soup is traditionally cooked, then reheated the next day. The flavorful olive oil, which is always drizzled on top right before eating, acts like a seasoning, giving the soup a special little kick.

Or how about adding a small handful of kale into your next smoothie? Its vibrant color is sure to get the kids interested!

Eat your greens daily—they’re tasty and good for you! -Kathy

Farro with Hearty Greens, Wild Mushrooms & Goat Cheese
Makes 4 to 6 servings

1/2 cup whole farro grains
2 quarts water
1 tablespoon olive oil
1 cup sliced wild or domestic mushrooms
4 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch black kale (lacinato) or other hearty green, torn
1/4 cup chicken broth
salt and pepper to taste
1/2 lemon
1 1/2 to 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 the dish to brighten flavor. Serve dolloped with goat cheese or grated sexy local cheese.

Recipe by Kathy Casey Food Studios®

Ribollita Soup
Makes 6 to 8 servings

3 tablespoons chopped bacon or pancetta
1 tablespoon olive oil
3/4 cup diced onion
1 cup diced red potatoes
1/8 teaspoon crushed red chili flakes
2 cloves garlic, minced
3/4 cup diced carrot
3/4 cup diced celery
3/4 teaspoon dry thyme leaves
2 cups, packed, torn, dark green kale
4 cups rich chicken broth
1 cup chopped fresh tomatoes with juice
1 (15-ounce) can cannellini beans with liquid
2 cups, packed, rustic Italian bread, preferably stale, torn into bite-size pieces
salt and pepper to taste
extra-virgin olive oil for drizzling

Heat a large soup kettle or Dutch oven over medium-high heat. Add bacon or pancetta and olive oil and cook until 3/4 done. Add onions and potatoes, and cook, stirring often, for about 2 to 3 minutes. Then add the chili flakes, garlic, carrots, and celery. Cook, stirring, for about 1 to 2 more minutes.

Add the thyme, kale, chicken broth and tomatoes. Bring to a simmer and cook slowly for about 12 minutes.

Then add the beans and bean liquid and bread. Stir in, and cook for about 2 more minutes or until thickened with the bread. Season with salt and pepper to taste.

To serve: Ladle into bowls and drizzle liberally with olive oil.

If making a day ahead, soup will be thicker the next day, almost stew-like, but this is the traditional way. If too thick for your liking, thin out with a little chicken stock when reheating.

Recipe by Kathy Casey Food Studios®

Sunny winter citrus is just the perfect way to help brighten the season when it gets chilly and the skies turn grey. With cold weather, comes cold and flu season. What a wonderful coincidence, then, that clementines are in season at the same time!

Clementines happen to be an excellent source of vitamin C, which helps support your immune system. Did you also know that they act as an antihistamine? It’s true! Battle those stuffed-up sinuses with as many clementines as you can grab, peel and eat —which might be a lot, considering how small and easy to peel they are!

They make a perfect any-time snack, but can also be incorporated into a stuffing, blended into a breakfast smoothie, or for a quick and easy appetizer. Just combine diced clementines with tomatoes, kalamata olives, minced red onion and fresh basil to top my d’lish Cuties Bruschetta with Goat Cheese. Great for on-the-fly entertaining!

(Photo by Kathy Casey Food Studios®)

Or how about jazzing up that holiday stuffing? Flavorful clementies are tossed in my Overnight Wild-Rice & Sourdough Stuffing— made with cooked wild rice, sourdough bread, toasted almonds, drained cranberries, mushrooms and fresh herbs.  Yum!

(Photo by Kathy Casey Food Studios®)

So whether you’re whipping up a delicious snack or trying something new for the holiday table – pick up some clementines. They’re sure to brighten up any dish! -Kathy

Cuties Bruschetta with Goat Cheese
The flavors of mandarin, calamata olives and fresh basil and the creaminess of goat cheese all play off each other nicely in this easy entertaining appetizer.

Makes 20 pieces

1 artisanal baguette
extra-virgin olive oil for drizzling
kosher salt as needed
————————-
4 Cuties clementinese
2 Tbsp. extra-virgin olive oil
3/4 cup chopped vine-ripe tomatoes
1/4 cup chopped fresh basil
2 Tbsp. minced red onion
1 1/2 tsp. finely minced garlic
1/4 cup chopped pitted calamata olives
pinch of red pepper flakes
————————-
4 oz. chèvre-style fresh goat cheese

Preheat oven to 400 degrees F.

Cut baguette into 1/4-inch slices—you want about 20 nice-sized pieces. Lay out on a baking sheet. Lightly brush or drizzle bread with olive oil then sprinkle lightly with kosher salt. Bake for about 5–7 minutes, or until toasty. Let crostini cool.

Meanwhile, peel Cuties and dice 1/4 to 1/3-inch. In a medium bowl, toss Cuties with 2 tablespoons olive oil, tomatoes, basil, onion, garlic, olives, and pepper flakes. Set aside.

To serve: Smear each piece of crostini with a heaping teaspoon of goat cheese. Place on a platter and immediately divide the Cuties mixture between the crostini (drain off any excess juice).

Note: Top crostini right before serving so they do not get soft.

Recipe by Kathy Casey Food Studios®

Overnight Wild-Rice & Sourdough Stuffing
With big flavors and textures, this stuffing is great with game hens, turkey, chicken, holiday ham or pork chops.

Makes about 8 servings

6 cups water
2 tsp. kosher salt
3/4 cup wild rice
—————————-
6 Cuties clementines
4 cups 1/2-inch-cubed rustic sourdough bread
1/2 cup toasted, coarsely chopped almonds
6 Tbsp. salted butter
1 cup 1/4-inch-diced onion
1 cup 1/4-inch-diced celery
2 cups sliced cremini mushrooms
1 tsp. kosher salt (or more to taste)
1/4 tsp. fresh-ground black pepper
1/2 cup dried cranberries
1 1/2 cups low-sodium chicken broth
2 tsp. finely chopped fresh thyme
1 1/2 tsp. finely chopped fresh rosemary
1 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh parsley
2 eggs, beaten

In a large pot, bring water and salt to a boil. Stir in wild rice and return to a boil. Reduce heat and simmer rice, stirring occasionally, for about 45 minutes to 1 hour, or until very tender. Drain and cool.

Meanwhile, peel the Cuties, cut in half crosswise, then break into half segments. Place in a large bowl with the bread and almonds, and set aside.

In a large sauté pan over medium-high heat, melt butter, add the onion, celery, and mushrooms, and season with salt and pepper. Sauté for about 7–8 minutes, or until tender. Remove from heat and add cranberries, broth and herbs.

Add mushroom mixture and cooled rice to bread mixture. Toss to mix evenly, then add the beaten egg and toss until bread is thoroughly coated. Cover and refrigerate overnight to let flavors develop.

Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with pan spray.

Re-toss stuffing, transfer to baking pan, and let sit for 30 minutes to come to room temperature while oven preheats. Bake in preheated oven for 35–45 minutes, or until cooked through.

Chef’s Note: When roasting a stuffed chicken or game hen, cook until internal temperature at the center of the stuffing is 165 degrees F.

Recipe by Kathy Casey Food Studios®

The holiday season always means family get-togethers and dinner potluck assignments. You know, Aunt Mary brings the candied yams, Cousin Peter brings the green beans… Uncle Jim makes the ham… And then there are the mashed potatoes. This year it’s time mashed potatoes got a little flavor lift.

There are lots of ways to get creative and mix up the mash. Instead of traditional butter and sour cream (or milk), stir in a dollop of Greek yogurt to give it a tangy and healthy kick. Or how about adding a little wasabi and edamame beans to your mashed potatoes? Now you’ve suddenly got an Asian-inspired, bold side dish. Caramelize some onions then fold in with some blue cheese – yum!

Washington Russets make the fluffiest of fluffy mashers but I love them made with Yukon golds—there’s definitely a sexy, richness to them.

The biggest tip of all: Be sure to always whip or mash your spuds when they are piping hot to avoid the dreaded gluey potato syndrome!

What are some of your favorite ways to make mashed potatoes? I would love to hear. –Kathy

Wasabi Mashed Potatoes
If after you make the potatoes you would like them a bit hotter, just mix a little more wasabi powder with some water to make a loose paste and then stir into potatoes. You can also use wasabi paste that comes in a tube as well – just add about 2-3 teaspoons, or to taste. If your watching the calories loose the butter and add in some fat free sour cream or Greek yogurt instead.

Makes about 6 1-cup servings

2 – 3 teaspoons wasabi powder (depending upon the heat you like)
1 tablespoon water
3/4 teaspoon salt (more or less to taste)
—————————
2 1/2 pounds russet potatoes, peeled and cut in half (about 3 very large potatoes)
pinch of salt
—————————
1/2 cup milk or half-and-half
6 tablespoons butter
1 tablespoon soy sauce
—————————
chopped fresh cilantro or parsley for garnish (optional)

In a very small bowl mix together the wasabi powder, water and salt and set aside.

Place potatoes in a very large pot and cover with water at least 3 inches above potatoes. Add a pinch of salt. Bring to a boil, then reduce heat and cook on a low boil till fork tender, about 20 – 30 minutes. Test potatoes to be sure they’re tender all the way through.

Meanwhile, combine in a small pan over low heat the milk or half-and-half, butter and soy sauce. Heat till the butter is melted and the milk is warm. Remove from heat and stir in the wasabi mixture.

When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.) With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy.

Mound potatoes in a large warm bowl. Sprinkle with chopped cilantro or parsley.

Recipe by Kathy Casey Food Studios®

“French Onion” Mashed Yukon Golds
Makes 4 – 6 servings

2 pounds Yukon Gold potatoes, whole or cut in half, depending on size (about 6 medium potatoes)
pinch of salt
————————–
2 tablespoons butter
2 cups chopped onion
1/4 cup dry sherry
—————————-
1/2 cup milk or half & half
1/4 teaspoon white pepper
4 tablespoons butter
3/4 teaspoon salt (more or less to taste)
—————————-
3/4 cup shredded Gruyère cheese
minced fresh chives or parsley for garnish (optional)

Place potatoes in a very large pot and cover with water at least 3 inches above potatoes. Add a pinch of salt. Bring to a boil then reduce heat and cook on a low boil till fork-tender, about 20 – 30 minutes. Test potatoes to be sure they’re tender all the way through.

Meanwhile, in a large non-stick skillet, heat the 2 tablespoons butter over medium heat. Add onions and sauté for about 10 – 15 minutes until caramelized to a golden brown. Add sherry and sauté 1/2 – 1 minute more until liquid has evaporated. Remove from heat.

While potatoes are cooking, combine in a small pan over low heat the milk, pepper, 4 tablespoons butter and the salt. Heat till the butter is melted and the milk is warm. Do not boil. Keep warm.

When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.) With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy.

Fold in the onions and shredded cheese. Mound potatoes in a large warm bowl. Sprinkle with minced chives or parsley in desired.

Recipe by Kathy Casey Food Studios®

I love winter squash! I love its texture, sweetness, and most of all its versatility. It’s great in soups, stuffed in ravioli or made into a tart! You don’t just have to roast it in the oven with brown sugar – although how d’lish does that sound?

And it’s not just all about the beloved butternut or Danish squash, either. There are tons of different varieties of squash to choose from: gold nugget, turbans, Hubbards and sweet dumplings… and each one varies in colors, flavors, and textures.

These are beautiful squash that was at the Farmers Market on Magnolia

Take for example spaghetti squash.  Its name comes from their near spaghetti-like flesh! Just cut it in half place cut side on a baking dish with a little water and bake till tender. Once cooked, fork out its spaghetti-like flesh then serve it up with a delicious red sauce. Presto! You’ve got a tasty gluten-free veggie dinnertime hit!

Jack Be Little squash, the tiniest member of the squash line up, are excellent roasted whole (seeds scooped out first) then rubbed with olive oil and seasonings and baked till tender. With these little guys you can even eat the tender skin. I like to roast them and then serve filled with other fall veggies such as sautéed brussel sprouts with bacon and a little maple syrup. Yum!

One of my favorite squash creations for fall entertaining is Spiced Butternut Squash Hummus. Now that’s a fun new idea. Serve with pita chips, crostini or fresh veggies for dipping. It is also a great spread for a turkey sandwich!

I’ll leave you with one more tip. If you happen upon a giant squash and have no idea how to get into it, place it in a garbage bag and then sling it the ground as hard as you can–voila your squash is cracked open now!  -Kathy

Spiced Butternut Squash Hummus
Makes about 3 1/2 – 4 cups

1 small butternut squash, about 2 1/2 pounds
3/4 cup drained cooked or canned garbanzo beans
3 tablespoons extra-virgin olive oil
2 teaspoons minced fresh garlic
3 tablespoons fresh lemon juice
1/4 cup tahini (sesame paste)
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 tablespoons chopped cilantro (optional)
Garnishes: olive oil for drizzling, chopped parsley or cilantro, and pomegranate seeds

Preheat an oven to 325 degrees F.

Cut squash in half and remove seeds. Cut squash into 8 wedges. Brush with olive oil and roast on a pan-sprayed baking sheet, uncovered, for 1 1/2 hours or until very tender. The squash should brown a little. Let cool. Scrape out the cooked squash meat with a large metal spoon; discard the skins. You should have about 3 cups cooked squash meat. (You can prepare up to this point 2 days in advance and keep refrigerated.)

In a food processor, process the garbanzo beans until coarsely chopped (about 1 minute). Then add the roasted squash and remaining ingredients, and process until smooth.

Serve drizzled with olive oil, sprinkled with parsley and garnished with fresh pomegranate seeds if desired.

Recipe by Kathy Casey Food Studios®

Why do I wish for rain every fall? Because as soon as it begins, our Northwest grounds moisten and the magic begins. Local wild mushrooms start to pop up! Chanterelles, the fragrant matsutake, cauliflower mushroom (its genus name is Sparassis but it does look like a big cauliflower), angel wings, hedgehog, oyster … the Pacific Northwest has a bounty of edibles yours for the finding. Wild mushroom foraging is one of my favorite activities during the fall season.

Tasty matsutake mushrooms – nom nom nom!

I have been a huge foraging enthusiast for years. It’s how I met fellow mycophagist (mushroom eater/lover) Patrice Benson, who let me tag along through the years to her secret mushroom-picking spots. Of course, I never know exactly where we are going because, like any good mushroom hunter, Patrice would never tell me exactly where we were.  Lucky for her, I’m so directionally challenged that I wouldn’t be able to find my way back if I tried!

For over 20 years, Patrice shared her amazing mushroom knowledge with local enthusiasts and chefs, teaching everyone the ins and outs of seeking wild mushrooms. Patrice passed on recently but I know she will be with us in spirit this year as we seek out the first of the season’s mushrooms.

Dear friend Patrice Benson with a bounty of mushrooms! Look at all those Chanterelles!
Thank you, Patrice, for sharing your wonderful knowledge with me and so many others.

If you’re curious about foraging but have never been before, I highly recommend checking out the Puget Sound Mycological Society.  They have scores of info for wild mushroom lovers of all backgrounds. From budding beginners to seasoned professionals, the PSMS has all sorts of activities and programs to keep you hunting!

Speaking of activities, this weekend is the annual Puget Sound Wild Mushroom Show held at the Mountaineers Club (located in Seattle’s Magnusson Park), where there will be hundreds of species exhibited. The PSMS has put on a wild mushroom festival every year since 1964. Their two-day fair is one of the largest in North America.

There’ll be guest speakers, program/membership info, an art contest and of course cooking demos! I’ll be cooking up some wild mushroom fun on Sunday (Oct.14) from 2-4 pm — and sharing my “When I Found the Mother Load” story. General Admission is $10 and fun for all ages!

Don’t fret if you can’t make out to the show! There is another great opportunity for wild mushroom foragers – the 27th Annual Breitenbush Mushroom Gathering! Held at the Breitenbush Hot Springs on October 18^th – 21^st, attendees will focus on the diversity of the wild mushrooms in the Pacific Northwest and the many functions that mushrooms have for both humans and the natural world.

Whether it’s in the woods or from your favorite farmers market, use up this season’s chanterelles in my Savory Chanterelle Bread Pudding one of my favorite wild mushroom recipes.

If you do get a chance to go mushroom hunting, pack up some extra ingredients (as well as rustic breads and a bottle of wine!), a cast iron skillet, a few other staple ingredients and a portable burner – then try making my Wild Mushroom Ragout after pulling in your day’s bounty of mushrooms. So yummy slathered over thick slices of rustic bread and a glass of vino after an exhilarating day roaming the woods for the big find.

So to all you mycophagists out there, here’s to a fun and fruitful season of wild mushroom foraging! -Kathy

Savory Chanterelle Bread Pudding
It is important to use a rustic-style bread for this recipe—not airy bread.

(Photo from Kathy Casey’s Northwest Table, Chronicle Books)

Makes 6 to 8 servings

1 Tbsp olive oil or butter
2 cups cleaned and sliced chanterelles (about 10 ounces)
1/2 cup diced onion
1/3 cup diced celery
1 Tbsp minced fresh garlic
4 cups 1-inch-cubed firm, rustic French- or Italian-style bread
1 1/2 Tbsps minced fresh sage
1 Tbsp minced fresh thyme or lemon thyme
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups half-and-half
1 1/2 cups milk
2 eggs
2 egg yolks

Preheat an oven to 325°F. Heat the oil in a large sauté pan or skillet over medium-high heat. Sauté the chanterelles and onion for 3 to 4 minutes, or until three-quarters done. Add the celery and sauté for about 1 1/2 to 2 minutes more. Add the garlic and sauté for 30 seconds more, taking care not to burn the garlic. Remove from the heat.

Combine the bread cubes, herbs, salt, and pepper in a large bowl. Mix in the cooked mushroom mixture and set aside.

Butter a 6-cup glass or ceramic baking dish or spray with vegetable-oil cooking spray.

Whisk the half-and-half, milk, eggs, and egg yolks in a medium bowl. Pour the egg mixture into the bread mixture and mix gently and thoroughly. Transfer the mixture to the baking dish and level out the surface, lightly pressing the bread down into the dish.

Bake for 50 to 60 minutes, or until the custard is just set in the center. Do not overbake or the custard will scramble.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books

My Wild Mushroom Ragout – that’s a 12-inch cast iron skillet…making that Boletus huge!
This is from my first book Pacific Northwest the Beautiful in 1993. Patrice picked these mushrooms for the photo shoot!

Wild Mushroom Ragout
From my first cook book – this recipe is still one of my favorites to enjoy after a long day of foraging. For a very rich flavor soak a few dried wild mushrooms such as Morels or Boletous (Cepes) in the brandy or sherry, then add to simmering ragout. Serve ragout in a big cast iron skillet and spread it on toasted rustic bread, or serve it over grilled fish or roasted chicken or pork.

For making out on your foraging trip take some butter or olive oil, some fresh herbs, onion, garlic, a half pint of heavy cream and a little jar of sherry brandy and white wine mixed together, a lemon and some seasoning — delete the stock. Pack a portable burner, cast iron skillet, a spoon, small cutting board, knife and a loaf of rustic bread. And wish for lot’s of mushrooms.

Makes about 6 servings

4 Tbsps butter
1 cup thinly sliced white onion
2 pounds mushrooms, quartered or sliced (a mixture of local fresh wild mushrooms, if available)
1 Tbsp fresh garlic, minced
2 tsp fresh thyme
1 1/2 tsp minced fresh rosemary or fresh mixed herbs such as thyme, chives and basil
1/4 cup chicken, or mushroom stock, (more or less as needed)
3 Tbsps sherry
2 Tbsps brandy (optional)
1 cup heavy cream
2-3 tsp lemon juice
1/2 tsp salt
1/8 tsp fresh ground black pepper
2 Tbsps chopped fresh parsley (optional)

In a large heavy bottomed skillet or small brazing pan. Melt butter over moderately high heat, add onions, mushrooms and garlic. Cook mixture, stirring often till mushrooms and onions are softened about 3-4 minutes. Add herbs, stock, sherry and brandy. Reduce till only a little liquid remains about 5 minutes or more depending upon if your mushrooms have a lot of moisture in them.

Add whipping cream and cook till mixture is a nice lightly thickened about 3-5 minutes. Add lemon juice. Cook for a couple more minutes. Season and stir in parsley.

Recipe © Kathy Casey Food Studios

Good things do come in small packages; sliders are a tasty example of that testament. These two-bite (sometimes one-bite!) wonders are popping up everywhere from restaurant menus to food trucks!

If you’re a slider fan and want to make them at home, don’t worry! They are super-simple to make. Belltown’s Macrina Bakery makes fresh, little slider-sized buns and there are grocery store mini-bun options and alternatives, too.

Lamb sliders!
(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)

Lamb, salmon, buffalo, tuna, sliced steak … anything gourmet burgers can do, sliders can do. They aren’t your average burgers and flavor combos are endless from barbecue pulled pork on ‘slaw to deep-fried clam fritters with a citrus aioli.

For your next get-together, set-up a DIY slider bar. Put out a few different mini-patties, some great local mini-buns, and lots of fun condiments – spicy chipotle mayo, horseradish aioli, blue cheese, tarragon mustard, pickled red onions, zingy slaw, and even grilled pineapple – yum!

For the last days of summer, think small and dish out big flavor with sliders! -Kathy

Lamb Sliders with Zingy Spread and Arugula & Roasted Peppers
I also like to top the hot burgers with dollops of soft goat cheese for a tasty variation.

Makes 16

Zingy Spread
3/4 cup mayonnaise, or use 3/8 cup mayonnaise and 3/8 cup plain yogurt
1 1/2 tablespoons whole-grain mustard
1 teaspoon prepared horseradish
1 tablespoon minced fresh garlic

Burger Mixture
3/4 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
2 teaspoons minced fresh rosemary
3 tablespoons minced onion
2 teaspoons minced fresh garlic
1 tablespoon balsamic vinegar
1 1/2 teaspoons salt
1 1/2 pounds ground lamb, or substitute beef

Accompaniments
16 small slider buns
Thinly sliced red or sweet onions
Roasted peppers, cut in strips
Baby arugula

To make the spread: Mix the ingredients together well. Cover and refrigerate, for up to 2 days, until needed.

To make the burger mixture: In a bowl, mix the pepper, mustard, rosemary, onion, garlic, vinegar, and salt. Mix in the lamb until thoroughly combined. Divide the mixture into 16 portions. Shape into patties, about 2 inches in diameter.

Heat a medium or large nonstick skillet or sauté pan over medium-high to high heat. Working in batches without crowding the pan, sauté the patties until just done, about 2 -3 minutes per side. (You can also grill the patties)

If you want to serve the buns warm, wrap them in aluminum foil and reheat in a 375-degree F oven.

To serve, split the buns and spread with the Zingy Spread. Place the patties on buns and top with onions, roasted peppers and arugula as desired. Close the burgers and secure with picks.

Recipe adapted from; Kathy Casey Sips & Apps, Chronicle Books