Strawberries really signal the beginning of summer. I can’t wait for the first big, juicy red berry of the season.

Probably the most popular way to enjoy strawberries (other than eaten from hand) is strawberry shortcake. Here’s a quick tip for my favorite take on the classic: Start with Fisher Fair Scone Mix, add in some chocolate chips, form them, and then sprinkle with coarse sugar.

Bake and serve with sliced fresh strawberries tossed with a touch of local honey, and a dollop of whip cream. For a truly decadent experience, add a splash of local berry liqueur to the whip cream! Yum!

On the non-dessert side, too, strawberries have multiple possibilities. In my Strawberry & Spinach Salad, I like to top them with thin slivers of sweet Walla Walla onion and glazed almonds, then dressed it all with a Lowfat Poppy Seed–Ginger Vinaigrette thickened with pureed strawberries – a light and refreshing summer salad.

If you don’t have strawberries of your own to pick, there are many choices around the Northwest for “U-Pick” strawberries. And if you have had a big day of picking but still haven’t eaten your fill while in the field, sit down and relax with a big, glistening bowl of just-picked juicy berries. -Kathy

Photo from Kathy Casey’s Northwest Table.

Strawberry & Spinach Salad with Sweet Onions and Poppy Seed–Ginger Vinaigrette
You can substitute toasted hazelnuts for the almonds. This salad is also excellent as an entrée salad, topped with grilled chicken cut into strips.

Makes 6 to 8 servings

Vinaigrette
1/4 cup white wine vinegar
1 tablespoon minced peeled fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup light olive oil or other salad oil
2 teaspoons poppy seed

Salad
3 cups fresh strawberries, stemmed and quartered, or another local berry, such as raspberries, blackberries, or blueberries
2 bunches spinach, stemmed, washed well, and spun dry (8 to 10 cups)
1/2 cup thinly sliced sweet white onion, such as a Walla Walla Sweet
1/2 cup sliced almonds, toasted

To make the vinaigrette, whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl. Gradually whisk in the oil, emulsifying the vinaigrette. Stir in the poppy seed. Refrigerate for up to 2 days.

To make the salad, toss the berries, spinach, and onion with the vinaigrette. Sprinkle with almonds.

Recipe from Kathy Casey’s Northwest Table.

The web is a great place to find new interesting recipes, but how to keep them all straight? I have a new favorite tool called Kitchenbug that organizes all your favorite recipes, AND figures out which ones are the healthiest!

You can use Kitchenbug on a computer or device, and save all your favorite recipes from the web in one handy spot.

Kitchenbug is a virtual recipe box that organizes your favorite online recipes. It lets you trade recipes with your friends, gives you great recommendations, and shows you which ones fit any specific needs.

You can easily see which recipes are good for your heart, which are good for weight loss, which are high in protein and iron and you can save the ones that are more on the naughty side for special occasions.

Whether you made a resolution this new year or not, eating healthy is a great idea for everybody. And now it just got so much easier with this fantastic new tool!

Check out my Recipe Box on Kitchenbug for my Kathy’s Jump-Start Smoothie and Big Protein Red Quinoa Salad recipes! –Kathy

Rainbow chard (also known as Swiss chard and silverbeet) is a beautiful green leafy vegetable with deep green leaves and bright red, yellow, orange, or pink stems.

(Photo from Austin Fresh.)

Related to beets, these nutrient-packed leaves are high in magnesium and iron, as well as an excellent source of fiber. They’re also rich in vitamins A, C and K, and they are high in antioxidants (as are all deep green leafy veggies).

They’re so versatile! You can enjoy rainbow chard sautéed, steamed or even raw. It’s also makes a great addition to any “green” juice or blended into a smoothie.

To prepare: strip the leafy part from the stems and cut up or shred depending on how you are serving. Then thinly slice the colorful stalks.

A raw salad with Swiss chard, cranberries, almonds, and goat cheese is a great start to a meal.

For a warm vegetable side dish, sauté the sliced ribs first with some olive oil, garlic and lemon zest. Then when almost tender toss in those brilliant green leaves and cook till just wilted. Finish with a sprinkling of sea salt and a squeeze of lemon. Or try my recipe for Farro with Swiss Chard and Mushrooms.

Now that’s some d’Lish colorful eating! – Kathy

Farro with Swiss Chard, Mushrooms & Goat Cheese
Makes 4 to 6 servings

1/2 cup whole farro grains
2 qts water
1 Tbsp olive oil
1 cup sliced wild or domestic mushrooms
4 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch swiss chard, leaves torn and stems/ribs sliced
1/4 cup chicken broth
salt and pepper to taste
1/2 lemon
3-4 ounces fresh goat cheese (chevre) or 1/2 cup of shredded parmesan

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 and the swiss chard sliced ribs until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in swiss chard leaves. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or scattered with grated parmesan.

Recipe by Kathy Casey Food Studios®.

It’s Memorial Day Weekend, which means outdoor picnics, and parties. And nothing says sunny weather menu must have better than potato salad.

To me, my Grandma Mimi’s potato salad will always be the gold standard, but I also love to try creative twists and new variations.

Greek or Asian potato salad? Why not? My Greek Potato Salad incorporates red potatoes with fresh oregano, calamata olives, bell peppers and cucumbers with a d’lish Feta Vinaigrette. And one of my new faves is Wasabi Potato Salad. Just toss still warm steamed potatoes with soy and a little seasoned rice wine vinegar – cooled then mixed with a wasabi spiked mayo, celery and green onions. Yum!

Or really think outside the box and try my All-American Potato Salad Deviled Eggs! Combining two party staples, these deviled eggs feature classic potato salad ingredients like mayo, mustard, celery, and are topped with a tiny diced potato salad!

So get out there and enjoy the weekend with a tasty potato salad as part of your picnic table. –Kathy

(Photo © Kathy Casey Food Studios from D’Lish Deviled Eggs)

All-American Potato Salad Deviled Eggs
Nothing says 4^th of July or sunny summer picnic quite like potato salad! These eggs definitely do the original justice, and they’re the perfect finger food accompaniment to a fun day outdoors.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
6 Tbsp mayonnaise
2 Tbsp yellow mustard
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp black pepper
1 1/2 tsp sugar
1 Tbsp minced dill pickles
2 Tbsp minced red onion
2 Tbsp minced celery

Topping
1 Tbsp vinegar
1 Tbsp sugar
1/3 cup cooked tiny-diced potato
3 Tbsp finely chopped dill pickle
3 Tbsp chopped fresh parsley

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

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, mustard, Worcestershire sauce, salt, pepper, and sugar, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the pickles, onion, and celery.

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

To make the topping, in a small bowl, mix together the vinegar and sugar. Add the potato, pickle, and parsley, and toss until well coated. Top each egg half with about 1 heaping teaspoon of the mixture.

Hard-Cooked Eggs
1 dozen large chicken eggs

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

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

Greek Potato Salad with Feta Vinaigrette
Makes 8 cups

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

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

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

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

Recipe by Kathy Casey Food Studios®.

The holiday feast is over, and the New Year’s resolutions have begun!  For those who vow every year to eat healthy – the trick to keeping those promises is to make it easy and delicious. Don’t worry; I have some great tips to keep you going!

Eating breakfast gets your metabolism boosted so start the day off right with a healthful smoothie. Try incorporating a few power packed ingredients like Greek yogurt, chia seeds, almond butter, kale or even goji berries!

Next, quinoa is a fantastic food! It’s high in protein, amino acids, and fiber. I love it sprinkled over salads or served as a side dish. This gluten free seed is a powerhouse! Try my recipe for Big Protein Quinoa Salad – perfect to pack and take to work.

And if you’re traveling from Sea-Tac Airport,
my Dish D’Lish has a great new, healthy Mediterranean Quinoa Salad in to-go cups!
Photo by Kathy Casey Food Studios®.

Another great motto for healthy eating is “eat with the rainbow”. The vividness of the plant pigments is a good guide to the nutritional value of fruits and veggies. Bright orange sweet potatoes, deep purple wild blueberries and, dark kale and chard are all loaded with vitamins and antioxidants!

And my best tip is to stock your fridge with healthful foods. When you come home from work you won’t be tempted to order out! –Kathy

Kathy’s Jump-Start Smoothie
Makes 1 serving

1/2 cup frozen fruits or fresh fruits
1/2 cup fat-free plain Greek yogurt
2 Tbsp agave nectar (or sub honey for another all natural sweetener)
1/2 cup ice cubes
1/2 – 1 tsp flax seed (the more seeds – the more “texture”)
1 fresh kale leaf (optional)

Place ingredients in the order above and blend until smooth. Enjoy your healthy start to a great day!

Recipe by Kathy Casey Liquid Kitchen®

Big Protein Red Quinoa Salad
I like to make this salad with all organic produce and also add in a cup of chopped fresh raw kale for extra fiber!

Makes about 4 cups

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

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

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

Recipe by Kathy Casey Food Studios®

Every year I can’t wait for California avocados to hit the summer markets. They are so rich, creamy and flavorful! And they’re super nutritional, too! Like olive oil, avocados are a great source of monounsaturated fat (AKA “the good fat”) as well as potassium, B-vitamins, and folic acid.

(Photo from the California Avocado Commission)

Avocados are delicious when sliced and served in sandwiches like a summer BLTA, cozied up to thick sliced summer tomatoes. We also love them in chunky guacamole scooped up with crispy corn chips, or folded in a tropical fruit salsa.

I love them in salads, especially when paired with sweet and tangy oranges like in my Orange, Avocado & Red Onion Jumble with Poppyseed Vinaigrette it’s wonderful to top bib lettuce as a starter or as an accompaniment to grilled Alaska salmon. Yum!

Speaking of salads avocados are also great blended into salad dressings, such as the classic Green Goddess or in a low fat ranch—so tasty drizzled on grilled fish tacos.

And don’t forget breakfast, I love them sliced over a pepper jack cheese omelet with a dollop of fresh salsa – d’lish!

And yes avocados are also pretty tasty and interesting in blended beverages too. In Dubai, I had a really interesting layered drink with avocado, red date and rose. A little closer to home, Portland’s Lucy Brennan of Mint Bar put the blended avocado daiquiri on the cocktail map. It’s good – really!

Just remember my 2 avocado “rules”:
1. Buy them a couple of days ahead so they get nice and ripe — but are still firm.
2. Don’t throw that pit away! Put it back in your dressings and guacamoles until ready to serve. It helps keep the avocado from turning brown.

So think green and add in fresh California avocados to your next dish! – Kathy

Photo from Kathy Casey Cooks: Favorites.

Orange, Avocado & Red Onion “Jumble” with Poppyseed Vinaigrette
Makes 4 cups; about 6 servings.

3 large oranges
1 cup very thinly sliced red onion
2 ripe but firm California avocados

Vinaigrette
3 tablespoons white wine vinegar
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup canola or light olive oil
2 teaspoons poppy seeds
2 tablespoons chopped Italian parsley

Make vinaigrette first. Combine all ingredients in a bowl and whisk together until smooth. Chill until ready to serve salad.

Cut ends off of oranges and then cut skin off the sides of orange, carefully removing all the white pith. Cut oranges in half lengthwise and then cut into 1/4-inch slices. Place in a large bowl with onion. Cut avocados in quarters, peel and then slice into salad.

Toss with dressing and serve.

Recipe by Kathy Casey Food Studios®.

Green Goddess Dressing
Makes about 2 cups

1 ripe California avocado (reserve pit)
2 egg yolks*
1/4 cup fresh lemon juice
2 tablespoons thinly sliced chives
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
1 shallot, minced fine
4 anchovy fillets
1/3 cup olive oil
1/2 cup sour cream (or light sour cream)
1/4 teaspoon fresh ground black pepper

In a food processor (or blender) place the avocado, egg yolks, lemon juice, herbs, shallot and anchovies. Process for about 1 minute until well combined. Then slowly drizzle in the oil, as when making a mayonnaise. Mixture should become smooth and creamy. Turn machine off and scrape down the sides. Add the sour cream and pepper. Process for about 30 seconds more or until smooth.

Place in a container; submerge the avocado pit to help dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Will keep refrigerated for up to 4 days.

* Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

Recipe by Kathy Casey Food Studios®.

It’s time to get outdoors and grill up some summertime goodness. Think juicy burgers to crowd pleasing hot dogs and of course mouth-watering steaks! But don’t forget to get creative – grilling isn’t just for meat!

Don’t forget your Grilling ABC’s either (Always Be Careful)!
(Infographic courtesy of Foster Farms)

I love to grill pita bread to toss in Greek Grilled Pita Salad. It’s chock full of vine-ripened tomatoes, Walla Walla sweet onions, crunchy cucumbers, crumbled feta, and tasty black olives. Yum!

Photo by Kathy Casey Food Studios®.

Asparagus, zucchini and thick sliced eggplant cook up perfectly over an open flame and portabella mushrooms are all great to soak up that d’lish smoky hit only a grill can provide. (And I love my grilled veggies drizzled with a garlicky herb balsamic vinaigrette.)

Then there’s the Classic Bruschetta mmmmmmm … Thick slices of local rustic bread are so good rubbed with cloves of fragrant garlic then topped with a mixture of chopped peak of the season tomatoes, fresh basil, extra virgin olive oil and sea salt.

Photo by Kathy Casey Food Studios®.

Don’t forget about dessert! While your grill is still hot, and you’re enjoying dinner with your guests, toss some fruit skewers on the grill. Skewer up hearty fruits like peaches, pears, apricots, pineapple and bananas. Grill’em till warm and give them nice grill marks then serve over ice cream drizzled with salted caramel – yum!

So get outside and grill up what you can! -Kathy

Greek Grilled Pita Salad
Makes 8 cups — serves 4 as an entrée or 6 – 8 as a starter or accompaniment

3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
pinch of red pepper flakes
1 teaspoon minced garlic
1/2 teaspoon salt
1/3 cup crumbled feta cheese
1 tablespoon chopped fresh oregano
2 large, 7-inch-diameter, pitas — the kind that don’t have pockets
2 large, vine-ripe tomatos, cut in wedges (about 2 cups)
1 cup thinly sliced, Walla Walla Sweet or red onion
1 large cucumber, peeled and sliced (about 2 cups)
1/3 cup pitted kalamata olives, cut in half
1/4 cup coarsely chopped Italian parsley

Pre-heat grill.

In a large bowl whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.

Place whole pitas on hot grill and cook on each side for about 1 1/2 minutes or until nice grill marks are made and pitas are toasty. Remove and cut each pita in half and then into 1-inch strips.

Add tomatoes, onion, cucumber, olives, parsley and grilled pita strips to bowl of vinaigrette and toss together well. Serve immediately.

Note: This salad is best served right after tossing. You can also add grilled shrimp or chicken to it for a nice summer entrée salad.

Recipe by Kathy Casey Food Studios®.

Classic Bruschetta
Use ripe summer tomatoes in this tasty appetizer.

Serves 8 – 10

3 tablespoons extra virgin olive oil
3 cups chopped vine-ripe tomatoes (about 2 – 3 medium tomatoes)
1/4 cup chopped fresh basil
2 tablespoons minced red onion
1 1/2 teaspoons minced garlic
3/4 teaspoon kosher salt
1 loaf of rustic artisan bread
1peeled garlic clove
fresh ground black pepper

Heat up your grill or barbecue to a medium-high heat.

In a medium bowl toss together 2 tablespoons of the olive oil, tomatoes, basil, onion, garlic and salt, and set aside.

If using a large “fat” loaf, cut with a serrated knife into six 1/2-inch slices and then slice each piece in half crosswise, to make 12 pieces. If using a baguette-style loaf, cut 12 1/2-inch slices from the loaf. (Serve any remaining bread with dinner). Brush both sides of bread with remaining olive oil, and grill on each side until lightly marked or toasted. Rub each piece with a garlic clove.
Place on a platter and immediately top with reserved tomato mixture. Garnish with fresh ground black pepper.

Recipe by Kathy Casey Food Studios®.

One of the surefire signs of summer is sweet, juicy strawberries appearing at the market! They’re the perfect sweet treats whether eaten out of hand or piled high on shortcake topped with whipped cream or dipped in warm chocolate. Yum! How about getting a little savory with your strawberries this year?

Local berries drizzled with balsamic glaze and a few twists of fresh-cracked black pepper make for a perfect balance of sweet and savory. Ever tried that combo as an ice cream? Check out Molly Moon’s Homemade Ice Cream shop for their inspired balsamic strawberry ice cream!

They’re also perfect in salads – my Strawberry & Spinach Salad with sweet Walla Walla onions, goat cheese and my Poppyseed–Ginger Vinaigrette is one of my favorite summer recipes.

And don’t forget to muddle some in a summer- sipper like in my d’lish Strawberry Shag. It teams lightly-sugared strawberries with fresh basil! Shaken with vodka and lemon juice, this refreshing cooler is perfect to start any patio party!

Get creative and enjoy some “first of summer” strawberries! -Kathy

Spinach & Strawberry Salad with Glazed Almonds & Lowfat Poppyseed–Ginger Vinaigrette
Makes about 6 servings

Vinaigrette:
1/4 cup white wine vinegar
1/2 cup sliced strawberries
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon salad oil
1 tablespoon poppy seeds

Glazed Almonds:
1/2 cup sliced almonds
2 tablespoons sugar

Salad:
8 cups baby spinach
2 cups strawberries, stemmed and halved or quartered, depending upon size
1/2 cup thinly sliced sweet white onions, such as Walla Walla sweets, if in season

To make vinaigrette: In a blender combine the white wine vinegar, strawberries and ginger. Process until it is a smooth puree. Then add the remaining ingredients (except for poppyseed) and blend until smooth. Stir in poppy seeds. Refrigerate until needed.

To make the glazed almonds: Lightly pan spray a baking sheet and set aside.
Place almonds and sugar in a non-stick skillet on high heat. Start stirring with a wooden spoon. Sugar will start to dissolve and then caramelize. Stir continuously to lightly toast almonds and coat with the sugar. When almonds and sugar are the color of dark amber and golden brown, quickly remove from the pan onto sprayed baking sheet.

Spread out with spoon and let cool totally before using. Break up before serving. NOTE: Do not touch sugar or almonds with fingers when cooking or immediately after cooking. It is molten sugar and very hot!

To make and assemble the salad: Place the spinach leaves in a large salad/serving bowl. Toss with the strawberries, onions and about 1/2 cup of the vinaigrette. Sprinkle almonds on the top of salad. Reserve extra vinaigrette for another use or serve extra on the side for those that desire more.

Recipe by Kathy Casey Food Studios®

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

Strawberry Shag
Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle.

Makes 1 drink

1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice (recipe follows)
1 1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water

For garnishing: fresh strawberry, small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Sugared Strawberries
Makes enough for about 6 drinks

1 pint fresh strawberries, stemmed and thinly sliced
1 1/2 cups powdered sugar

Mix the ingredients and let sit for 15 minutes before using.

Recipe from Kathy Casey’s Sips & Apps, Chronicle Books.