With the Easter holiday fast approaching, it’s time to load up on all the goodies to fill up those delightful baskets: marshmallowy Peeps® (which now comes in chocolate!), brightly colored jellybeans, the classic chocolate bunny and of course, colorful and decorated hard-boiled eggs.

Aren’t they just egging you on?

Once all the goodies have been found (we hope!) and eaten, what do you do with all of the extra Easter bounty? Turn them into other d’lish goodies!

Have extra Peeps on hand? Well, they’re perfect to melt into my Jelly-Bean Rice Crispy Tweeps. I love to rip their heads and use them for “garnish!”

Peep garnished Tweeps!

For the adults, grab a few of those chocolate bunnies and stir yourself up some Bunny’Licious Chocolate Mocha Fondue using a splash of your favorite liqueur or shot of espresso. Serve with an assortment of fruits for dipping or some of those leftover Peeps.

With all those extra eggs, how about an egg salad sandwiches? I like to add a little curry twist with my Springtime Curried Egg Salad Sandwiches. Then top it off with a tasty garnish of thinly sliced radish and cucumber – oh – so springy!

Grab those extra Easter goodies and cook up some springtime fun! -Kathy

Peep & Jelly-Bean Rice Crispy Tweeps
Makes 30 treats

3 Tbsp. butter
6  packages yellow Peeps®  – 30 peeps(you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans

Pull 30 of the peeps heads off and set aside for garnish.

In a large sauce pan heat butter over low heat melt the butter until melted. Then add peeps and stir over low heat until melted. Then stir in rice crispies and jellybeans. Stir until cereal is well coated and jellybeans are distributed.

Place mixture in a pan sprayed 8”x8” baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares.

Recipe by Kathy Casey Food Studios®

Bunny’licious Chocolate Mocha Fondue
Makes 4 servings

6 ounces of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 tablespoon liquor such as: Grand Marnier, ameretto or Frangelico  liqueur (optional)

For dipping: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges

Other fun things for dipping are: pound cake chunks, holiday cookies, small chocolate chip cookies, other candy such as Peeps® …..

Break up or cut bunnies in small pieces (chocolate chip size)  into a  glass or ceramic bowl and pour hot coffee over them. Stir until chocolate is melted and mixture is smooth. If coffee is not hot enough to melt chocolate, then microwave  for 10 seconds. Stir in liqueur if desired.

Transfer mixture to a fondue pot or pretty bowl and serve warm with long forks and lots of goodies for dipping.

Recipe by Kathy Casey Food Studios®

Springtime Curried Egg Salad Sandwiches
Makes 4 sandwiches

6 hard-boiled eggs, peeled (see procedure)
2 Tbsp.very thinly sliced green onions
2 Tbsp.1/8-inch-diced red onion
2 Tbsp. 1/8-inch-diced celery
1/2 tsp. curry powder
1/2 cup mayonnaise (regular or light)
1/2 – 3/4 tsp. Kosher salt
Coarse ground black pepper

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8 slices high-quality tender bread such as brioche, Macrina potato bread, or egg bread
butter lettuce leaves
16 very thin slices of peeled cucumber
4 red radishes, very, very thinly sliced

Chop hard-boiled eggs to nice 1/4-inch pieces, good for making the egg salad. In a bowl, mix chopped eggs with green onion, red onion, celery, and curry powder until evenly distributed. Mix in mayonnaise gently but thoroughly. Sprinkle with salt and pepper and mix thoroughly.

Divide and spread the egg salad evenly among 4 slices of the bread. Layer on the lettuce and cucumber and radish slices, dividing evenly, and close the sandwiches.

Recipe by Kathy Casey Food Studios®

The cold weather months make us crave heartier foods… and root vegetables are definitely hearty. They are versatile in flavor, texture and application – as well as budget-friendly and a great source for complex-carbohydrates!

Rutabagas, parsnips, carrots, turnips and beets are all part of this delicious group.

A great crop of root veggies!
(Photo from CookWithWhatYouHave.com)

Roasted Beets are amazing and star in my recipe with an Orange Cumin Glaze. Another option is to roast up a bunch of beets and have them ready to add into salads.

Turnips and carrots mash well together in a root vegetable side dish. And I personally love rutabagas roasted with chicken for a Sunday night supper.

The often overlooked parsnip is featured in my Creamy Roasted Parsnip Soup paired up with chevre and walnut croutons. Pour yourself a glass of Washington wine and you’re all set for a cozy meal.

Fill up with some hearty root veggies! –Kathy

Roasted Beets with Orange Cumin Glaze
Makes about 6 servings.

5 large beets (about 2 lb.)
1/2 cup fresh orange juice
1 tsp ground cumin
1 Tbsp white wine vinegar
1 1/2 Tbsp honey
1 tsp cornstarch
2 Tbsps butter
1/2 tsp salt
1/4 cup chopped toasted walnuts
1 Tbsp finely chopped orange zest
2 Tbsps chopped fresh parsley

Preheat oven to 375 degrees.

Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender.

As soon as beets are cool enough to handle, slip the skins off and slice into ¼-inch slices.

In a small bowl mix together the orange juice, cumin, vinegar , honey and cornstarch. Stir until cornstarch is well incorporated.

Place liquid mixture in a large, non-stick sauté pan and heat over medium-high heat, whisking – while adding the  butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in large, shallow bowl.

Mix together the walnuts, orange zest and parsley and sprinkle over the beets.

Chef’s Notes:
You can prepare this recipe part way in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions.

Recipe by Kathy Casey Food Studios®

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 Tbsps 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 Tbsps 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 by Kathy Casey Food Studios®

Kale has always been one of those polarizing foods: it hasn’t always been on the top of the shopping list.  But the versatile green is making a comeback, not just in the health-food community!

This hippy/hipster green is quickly gaining popularity. It’s loaded with nutrients, minerals and lots of fiber; is budget friendly; and is abundant at farmers markets.

On my recent grocery adventure, kale for a steal of a price!

As a side dish, kale tastes wonderful when sautéed with garlic. It can also add a rich, hearty element to soups and stews.

Kale seems to be the chef’s “new menu darling”, making appearances in a variety of forms. One of my faves is Capital Hill’s Skillet Café’s Kale Caesar – now that is some fiber for you!

One dish that I love to make is my oh-so-good-for-you Pasta with Black Kale (also know as lacinato) Garlic and Lemon (I like to make it with Tinkyáda rice pasta for a gluten-free alternative). It’s perfect to whip up for a flavorful, quick and easy weeknight meal.

Whether you’re looking to add something new to your meals or looking for a very hearty green, pick up some kale at your local grocer and get cooking! -Kathy

Wheat-Free Pasta with Black Kale, Garlic and Lemon
Makes 4 entrée or 8 side-dish servings

1 12-ounce package Tinkyáda brown rice penne pasta
3 Tbsps extra virgin olive oil
1 large bunch organic black (dinosaur) kale, stemmed and cut into 2-inch pieces (about 6 cups)
4 cloves garlic, peeled and thinly sliced
1/4 cup low-sodium chicken broth
2 Tbsps fresh lemon juice
1 tsp minced or grated lemon zest
3/4 tsp kosher or sea salt
1/4 tsp fresh ground black pepper
1/4 cup freshly grated hard cheese, such as Parmigiano-Reggiano or Romano (optional)

Cook the pasta in lightly salted boiling water until just al dente; start checking the pasta at about 4 – 5 minutes. As soon as it is al dente, drain well and place in a bowl toss with 1 tablespoon of the olive oil. Cover with plastic wrap and set aside to keep warm.

Meanwhile, in a large nonstick sauté pan over medium-high heat, heat the remaining 2 tablespoons oil. Add the kale and cook, stirring often, for about 4-6 minutes until limp. Then add the garlic and cook about 3-4 more minutes, stirring often until the garlic is soft and the kale is well cooked, tender, and some pieces are getting a bit crispy. Add the broth, and cook, stirring, until almost all the liquid has evaporated.

Remove from the heat and stir in the pasta. Then add the lemon juice and zest, salt, pepper, and cheese if using. Toss the pasta well and serve immediately.

Recipe by Kathy Casey Food Studios®

When the weather gets chilly and the sky turns grey, sunny winter citrus can be just the thing to help brighten the season!

With cold weather, comes cold and flu season. What a wonderful coincidence, then, that oranges are in season at the same time! They 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 oranges, clementines and mandarins as you can grab, peel and eat!

I love Cuties! They are sweet, easy to peel and seedless. And have you seen those cute commercials this year on TV? Cuties is also running some super fun contests – check them out at http://cutieskids.com/contests/.

Add orange zest to your biscuit or shortcake recipe and then layer in slices for a citrusy shortcake. A smear of lemon curd would be tasty to add too!

Peeled and segmented mandarins, clementines and oranges make a perfect any-time snack, but they’re more versatile than that. Cooked into hot dishes, blended up in a breakfast smoothie, layered in sweet shortcake or incorporated into a salad dressing, citrus brings a deliciously tart sweetness to the table!

My Clementine Salad with Fennel, Feta and Honey Citrus Dressing

In my Clementine Salad with Fennel, Feta and Honey Citrus Dressing, clementines are sliced into the salad and blended whole into the zesty dressing. Perfect for healthy eating!

For a quick and easy appetizer, combine diced clementines with tomatoes, calamata olives, minced red onion and fresh basil to top my d’lish Cuties Bruschetta with Goat Cheese. Great for on-the-fly entertaining!

And check out my Candied Clementines – a 14-day process I learned in Italy years ago! They are amazing to serve with cheese, cut up on ice cream or pound cake or just nibbled on!

So peel up some winter citrus and say hello to some sunshine! -Kathy

Cuties Salad with Fennel, Feta and Honey Citrus Dressing
This salad is great as a starter, or as an entrée topped with grilled chicken or shrimp. When in season, a scattering of pomegranate seeds is a festive addition.

Makes 4 entrée servings or 6–8 starter servings

1 large or 2 small fennel bulbs, trimmed
6 Cuties Clementines
6 cups spring mixed greens (about 5 oz.)
Honey Citrus Dressing (recipe follows)
3/4 cup crumbled feta cheese

Finely shave fennel with a sharp knife or mandolin, and keep crisp in ice water for 10 minutes. Spin dry before using. Peel and cut Cuties Clementines, trim away all white pith, then cut fruit into 1/4-inch-thick slices. Set fruit aside.

Toss greens and fennel with 1/2 cup of dressing to coat nicely. Serve salad on a large platter or divide among individual plates. Top with sliced Cuties and sprinkle with feta. Drizzle with a little extra dressing if desired.

Honey Citrus Dressing
Makes 2 cups

2 Cuties Clementines, peeled and segmented
1/2 cup cider vinegar
2 Tbsps minced shallots
1 1/2 tsp Dijon mustard
1 1/2 tsp kosher salt
2 Tbsps honey, like my Liquid Kitchen™ “5130” Honey
Freshly ground black pepper
1 cup olive oil

Combine all ingredients in a blender (I love my Vitamix!) and blend until smooth. Keep refrigerated for up to 1 week.

Recipe by Kathy Casey Food Studios®

Cuties Bruschetta with Goat Cheese
The flavors of mandarin, calamata olives and fresh basil with 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
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4 Cuties Clementines
2 Tbsps extra-virgin olive oil
3/4 cup chopped vine-ripe tomatoes
1/4 cup chopped fresh basil
2 Tbsps minced red onion
1 1/2 tsp finely minced garlic
1/4 cup chopped pitted calamata olives
Pinch of red pepper flakes
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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®

Farewell 2011, here’s to a zesty 2012!

Another year has come and gone by so quickly! Last year was filled with exciting travels and delicious experiences. As we welcome in 2012, I hope you enjoy reading about my fun foodie adventures this year and all the new things we are up to and have on the horizon. — Kathy

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Tasty Travels

Spring travels in 2011 took my crew and me to Ocean Shores where I hosted the 5^th Annual Razor Clam Fest — and ate a LOT of chowder! Then it was off to New York to present at the  with Charlotte Voisey and Jamie Boudreau as well as Small Screen Network for our seminar, Three Mixologists — Three Cocktails — Three Ways.

My crew and me on our way back from the Razor Clam Fest at Ocean Shores!

Then I was off to Austin for the annual IACP (International Association of Culinary Professionals) Conference where I presented a seminar on bitters. This annual event brings in a slew of professional culinarians from all over the world. In our downtime I zipped around the city with chef pals to check out the Austin Food Trailer scene — cool stuff!

A flight of bitters for our presentation at IACP

Summer travels started off in New Orleans where I presented a hit seminar on H2O Cocktails with Tony Abou- Ganim at Tales of the Cocktail. Our seminar was picked as one of the top by our peers! H2O cocktails were so well received that there was a slew of press and blogs featuring them. Check out Difford’s Guide and Camper English’s blog Alcademics and my guest article for Liquor.com. (I’m excited to start planning for 2012’s Tales of the Cocktail — it will be their 10th anniversary — but in the meantime check out Tales of the Cocktail on Tour: Vancouver this Feb in Vancouver B.C., Canada.)

Then it was off to Newport Beach, California for the Flavor Experience Conference where my team and I presented a seminar on Creativity and Creating New Cocktails and cooked up lots of great ideas with our client Monin, including our Soda Jerk Station! Here’s what we served:

Flash Carbonated Vodka and Sour Cherry & Lime Soda

Red Velvet Milk Shake
Dark chocolate, vanilla ice cream and bites of red velvet fudge cake
topped with a cream cheese frosting whip

Pineapple Split Milk Shake
Roasted pineapple and banana mingle with vanilla ice cream and dark chocolate
topped with marshmallow whip, nuts and a cherry

Berrylicious Chocolate Chip Shortcake Bites
Bite-sized chocolate chip shortcakes smothered with summer berries
crowned with a dollop of double berry whipped cream

Cameo, Me and Heather dressed up as soda jerks during the Flavor Experience!

Fall travels took me to back to California, this time to Napa Valley to present at the Culinary Institute of America’s Worlds of Flavor conference with Paramount Citrus. Heather and Travis shook up over 4,000 cocktails that week including my Pacifica, made with fresh pressed pineapple, kaffir lime leaves, freshly squeezed Paramount lime juice, agave nectar, silver tequila and mandarin-infused vodka, then all topped with coconut foam!

Fall and Winter travels took me all-over North America from San Francisco to Dallas to Chicago to Toronto to Miami — but the highlight was my trip to France with Cointreau. But to backtrack a little bit, I was a mentor again for the annual Cointreau Bar-Star Mix-Off Competition at last year’s Tales of the Cocktail. Four finalists are challenged to create a cocktail on the fly from a table of fresh ingredients in front a panel of judges. With the help of their mixologist mentor, the finalists go at it for a chance to win an all-expenses paid trip to France! New York’s Luigi Tarantino chose me as his mentor and we were off. After much discussion, he created the winning cocktail (recipe below)! Not only did he win a trip to France but as a mentor, I won a trip to France too!

Luigi and me after they announced the winners!

The Winning Cointreau Cocktail by Luigi Tarantino

Cointreau’ling Kamikazes
Created by Luigi Tarantino (Now on the menu at Tosca Café, Bronx, NY)

1 thyme sprig
5 raspberries
3/4 oz Cointreau^®
3/4 oz Campari
1/4 oz yuzu juice
1 oz Woodford Reserve bourbon
1/2 oz simple syrup
Garnish: Sprig of thyme, raspberry

In a mixing glass, muddle thyme and raspberries, add remaining cocktail ingredients. Fill with ice, cap and shake, Strain into a martini or coupe glass. Garnish.

Citrus peels used in the making of Cointreau

Visiting Cointreau headquarters just outside of Angers in the Loire Valley was super amazing — I can still smell the beautiful orange peels as I write this!

After touring around the French countryside and eating and drinking way too much, we headed back to Paris where I was able to meet up with my Twitter friend @52Martinis for cocktails. If you’re headed to Paris in the future, be sure to check out her blog for all the best places to drink in the city.

Alfred Countreau leads us on a tour of the distillery

Then it was back to reality and the frenzy of setting up for our Annual Holiday Extravaganza & Open House at the Food Studios. Once a year we open our doors and invite everyone to come and enjoy some sips and apps and offer our “Over 21” Real Fruit Cakes made with Maker’s Mark, housemade preserves, and Dish D’Lish^® and Liquid Kitchen™ retail items as well as candies and baked goods. Whew — we had a huge turn out and it was so great to see so many friends and end the year with a bang!

One of the many d’lish goods we made for my annual Holiday Extravaganza

“Over 21” Real Fruit Cakes made with Maker’s Mark

For the new year, I’ll have to pack extra warm…
because I will be heading next month to Kiev, Ukraine to help open the brand new Fairmont Grand Hotel! Make sure you follow me on Twitter (@KathyCaseyChef) where I’ll make sure to keep you all updated with fun news and tasty pics from Kiev!

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Serious Sippin’ with the Liquid Kitchen

I’m excited to announce that we’ll be filming the 3^rd Season soon! I covered lots of libatious drinks during the 2^ndSeason, including a Zen Garden, a Platinum Sparkle (which was also feature in Food & Wine: Cocktails 2011 in which I wrote the Vodka Chapter) a Spirited Chocolate Covered Cherry Milkshake and a crowd pleasing Spiked Iced Tea Punch. Guest episodes include a spot with Tim Master of Frederick Wildman & Sons to educate us on mezcal and share his Maguey Harvest cocktail.

And if you’ve ever wondered how maraschino cherries were made — follow me on an episode that takes you from Orchard to Jar. Stay tuned to Kathy Casey’s Liquid Kitchen, for a new episode every Tuesday!

Tim Master and me getting ready to make a tasty Maguey Harvest cocktail

Want to make a cocktail at home just like the pros do, but can never find the right restaurant/bar quality tools? Look no further than my Liquid Kitchen Cocktail Kit! It’s all the equipment that I use. It comes with a Liquid Kitchen logo’ed Boston tin shaker and pint glass, a channel knife, a metal two sided jigger, Hawthorn strainer and a julep strainer. All you need is the booze, ice and you’re on your way to a faboo drink!

And to help get you started with a great winter cocktail recipe, I penned this guest article for Liquor.com. I write all about winter citrus and share my recipes for a Citrus 75 and Grapefruit Negroni.

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Libatious Reads

If you’re inclined to cozy up to a good read about cocktails, read up on my good friend Jim Meehan’s new book The PDT (Please Don’t Tell) Cocktail Book. Fashioned around the famed NY bar, it’s filled with over 300 cocktail recipes and a few behind the scenes moments of his bar.

Another couple of must have cocktail books are the “new” Mr. Boston Official Bartender’s Guide. Mixologist Jonathan Pogash updated this bar classic and added new recipes from a wide variety of other mixologists and bartenders, including my recipe for a Rosemary Clementine Sparkle.

For those of you that geek out over ingredients and like to get down to the specifics, bitters enthusiasts will love Brad Thomas Parsons’ book BITTERS and if you’ve just always wanted to know everything about vermouth then Anistatia Miller and Jared Brown’s The Mixellany Guide to Vermouth and Other Apertifs is the book for you. I got some ink in with my Tuscan Martini that has a grappa & lemon-infused dry vermouth in it.

If you’re looking for spirited news about the Pacific Northwest, then be sure to check out Sip Northwest magazine. Covering all things from new distilleries and spirits to the latest and the hottest craft cocktail bars, Sip Northwest is a new must read quarterly magazine. Make sure you check out my feature column Shake, Swizzle & Stir — this issue I shake it up with Aviation Gin and Woodinville Headlong White Dog Whiskey, and visit Liberty Bar in Seattle and Clyde Common in Portland.

Dishing with Kathy Casey – On-Air and Online

Catch me throughout the weekend for Dishing with Kathy Casey on KOMO News Radio to hear about what’s in season, recipe tips as well as neighborhood hot spots and restaurant news. Link back to my blog Dishing with Kathy Casey for everything I dish up on the show, recipes, links and other helpful info.

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Cook Up Some Fun with Cuties Citrus!

^{Photo by Kathy Casey Food Studios}

Clementine Salad with Fennel, Feta and Honey Citrus Dressing
This salad is great as a starter, or as an entrée topped with grilled chicken or shrimp. When in season, a scattering of pomegranate seeds is a festive addition. Whole Cuties are blended in the dressing for a zesty twist!

Makes 4 entrée servings or 6-8 starter servings

1 large or 2 small fennel bulbs, trimmed
6 Cuties Clementines
6 cups spring mixed greens (about 5 oz.)
Honey Citrus Dressing (recipe follows)
3/4 cup crumbled feta cheese

Finely shave fennel with a sharp knife or mandoline, and crisp in ice water for 10 minutes. Spin dry before using. Cut peel off Cuties, trim away all white pith, then cut fruit into 1/4-inch-thick slices. Set fruit aside.

Toss greens and fennel with 1/2 cup of dressing to coat nicely. Serve salad on a large platter or divide among individual plates. Top with sliced Cuties and sprinkle with feta. Drizzle with a little extra dressing if desired.

Honey Citrus Dressing
Quick and easy this dressing can be easily doubled or tripled. It’s a snap to make in a Vitamix blender.

Makes 2 cups

2 Cuties Clementines, peeled and torn into quarters
1/2 cup cider vinegar
2 Tbsp minced shallots
1 1/2 tsp Dijon mustard
1 1/2 tsp kosher salt or Dish D’Lish French Seasoning Salt
2 Tbsps honey
Freshly ground black pepper
1 cup olive oil

Combine all ingredients in a blender and process until smooth. Keep refrigerated for up to 1 week.

Recipe by Kathy Casey Food Studios^®

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Where to Catch Kathy Next

Foodportunity: Monday, February 6^th, 6:00pm — 9:00pm
Palace Ballroom – Seattle

Come join me for Frantic Foodie Keren Brown’s next Foodportunity event. I’ll be on a special panel alongside chef Lisa Dupar, Beecher’s Handmade Cheese’s Kurt Beecher Dammeier and CakeSpy’s Jessie Oleson. There will be lively conversation and lots of tasty bites offered by the Palace Ballroom, Rover’s and Luc, Local 360, The Coterie Room and so much more. Make sure you get your tickets soon and I hope to see you there!

Save the Date:
VIBE Conference – Las, Vegas, NV – March 13^th & 14^th
6^th Annual Razor Clam Festival – Ocean Shores, WA – March 24^th
Flavor Summit – Greystone, CA – April 19^th – 21^st

Cheers to a bright and flavorful 2012! — Kathy

Don’t forget to check my D’lish column with DList Magazine and my posts on Amazon’s Al Dente blog too!

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey. Like on Facebook: Sips & Apps andKathy Casey’s Liquid Kitchen. Watch: www.LiquidKitchen.tv.

If you haven’t signed up for my Newsletter, you can sign up here.

It’s the New Year, but I have a feeling that your mind is probably remembering those New Year’s resolutions. Trust me, you’re not alone! The promise to be in shape and eat healthy is two of the most common resolutions people make!

Do you remember your parents telling you that, “Breakfast is the most important meal of the day?” Guess what, it’s totally true! Getting your metabolism revved as soon as you wake up does help with weight loss management. I love to start my day with Kashi GO Lean Cereal – which has 13 grams of protein and 10 grams of fiber! – mixed with a little fruit and non-fat yogurt. This combo will get anyone off to a good start!

If quick and easy smoothies are your thing, try My Jump-Start Smoothie – it combines low-fat yogurt, fresh fruit and agave and can be customized however you like for the perfect A.M. pick-me-up!

A d’lish smoothie to start your mornings!
(Photo courtesy of MyRecipes.com)

At lunch time, my Big Protein Red Quinoa Salad is just the thing to keep you full and well fueled during the mid-day crunch. You can make a big batch early in the week and pack yourself small lunch portions.  For extra fiber, add in some chopped kale or hearty greens.

For dinner, I like to pick up some chicken pho (Vietnamese noodle soup) at my favorite local noodle joint – then add a heaping helping of steamed veggies back at home.

So start out the New Year right with some healthy goodness! -Kathy

Kathy’s Jump-Start Smoothie
There are lots of things you can get creative with. Add a tablespoon of protein powder, a banana, change up the frozen fruits, add a dash of OJ or fat-free milk if you like your smoothie less thick or if you have a “challenged blender.” And if you love smoothies- be sure to get yourself a good blender. I love my Vita Mix!

Makes 1 serving

1/2 cup frozen fruits – such as Trader Joe’s Tropical Fruit Trio
1/2 cup fat-free or low-fat plain yogurt
2 Tbsp agave nectar (or sub honey or a packet of no-cal sweetener)
1/2 cup ice cubes
1/2 – 1 teaspoon flax seed (the more seeds – the more “texture”)

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

Recipe © 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.

*Available at PCC Markets

Recipe © Kathy Casey Food Studios^®

Let’s face it. The tail end of summertime is upon us and the last thing you want to worry about is spending a lot of time inside cooking dinner. Firing up the grill is a great way to get outdoors; enjoy these last few days sunshine.

A great steak salad is the perfect, quick and easy weeknight meal; a delicious Washington Flat Iron Steak with hot off the grill, sweet onions and rich blue cheese atop a bed of crisp salad greens gets a tasty meal to the table in no time flat. Pair this up with a great glass of Washington wine, like Goose Ridge Winery’s StoneCap Merlot, to jazz dinner up.

And don’t turn off the grill just because dinner is done – desserts are that much sweeter when you add a little heat! Pineapples, pears… lots of fruit can benefit from a nice set of grill marks! Local, last of the season peaches lightly grilled, make a warm, decadent topping for angel food cake with a dollop of fresh whipped cream sweetened with a touch of local honey.

Bananas are especially d’lish prepared this way – skewer and grill until they’re nice and caramely, then serve over a couple of scoops of toasted coconut ice cream (dulce de leche is great too!) and drizzle with salted caramel for the perfect sweet treat!

So if you’re looking for something still-summery to serve up, keep the grill hot for just a few more days and grill up some back yard fun … accompanied by a glass of StoneCap wine! Cheers! – Kathy

To purchase StoneCap wines, visit StoneCap Wines or a well-stocked grocery store.

Grilled Washington Flat Iron Steak Salad with Sweet Onions & Blue Cheese
Makes 4 – 6 servings

1 1/2 lb flat iron steak
2 large sweet onions, sliced 1″ thick
olive oil
salt & pepper

6 cups mixed greens
3 cups (about 1 small head) cut romaine lettuce
1 cup assorted cherry or grape tomatoes, halved
3/4 cup crumbled blue cheese

Balsamic Herb Vinaigrette
1 1/2 tsp Dijon mustard
1 1/2 tsp finely minced garlic
1/2 tsp sugar
1/2 tsp salt
4 Tbsp balsamic vinegar
1/2 cup extra-virgin olive oil
1 Tbsp chopped fresh basil
1 1/2 tsp minced fresh thyme

Make the vinaigrette first: In a small bowl mix together the mustard, garlic, sugar, salt and vinegar. Gradually whisk in the olive oil, then stir in the herbs. Refrigerate until needed.

To grill the meat: Preheat a grill to high.

Drizzle the steak and onions with a little olive oil and season with salt and pepper. Grill the steak to desired doneness. Remove to a plate to rest. Meanwhile, grill the onions till tender and nicely grill marked.

To make and serve the salad: In a large bowl, toss the greens with 1/2 cup of the vinaigrette and place on a platter or divide between individual plates. Scatter with the tomatoes and grilled onions. Slice the steak thinly on a bias against the grain of the meat. Lay the steak slices over the salad, drizzle with the remaining dressing and scatter with blue cheese.

Recipe ©2011 by Kathy Casey Food Studios^®

Grilled Banana Sundaes with Toasted Coconut Ice Cream and Salted Caramel Sauce

Makes 4 servings

4 bamboo chopsticks or 10-inch bamboo skewers
2 large ripe but firm bananas
vegetable oil, as needed
1 pint coconut ice cream
1/2 cup high quality purchased caramel sauce mixed with a big pinch of sea salt
sweetened whipped cream (optional)
sundae goodies and garnishes: chopped fresh pineapple, chopped toffee, edible flowers or toasted coconut

Soak chopsticks or skewers in water for 10 to 15 minutes. Peel bananas and cut each crosswise into 2 pieces. Carefully thread each piece lengthwise onto a skewer. Lightly brush bananas with vegetable oil on each side.

On a preheated, medium-high to high grill, cook bananas for about 10 – 12 minutes total, turning with a spatula every 4 minutes or so, to get caramelized grill marks on them. Bananas should be nice and soft when cooked.

Serve atop scoops of ice cream in large bowls. Let guests finish topping their sundaes with sauce, whipped cream, fruit, toffee and garnishes.

Recipe ©2011 by Kathy Casey Food Studios^®

Whether it’s from the farmers market or a road-side stand, nothing says summer like corn on the cob to me. Personally, I love my corn with just a bit of seasoning – naked is okay too! – but a little smear of butter is the perfect complement to hot corn on the cob. You can get creative with your butter by whipping in a bit of local honey, chili powder, fresh basil, roasted garlic … the combinations are endless!

Traditionally boiled or steamed, corn is also amazing done on the grill – if you’ve already got your grill turned on for a sizzling summer barbeque, why not throw your corn on as well? Leave the stem on for an easy handle and roll it along the grill just enough to heat it through and get some great color on it. Serve it just like that or cut off the kernels and add them to fresh salsa or folded into billowy whipped potatoes. They also add a fantastic pop of color and flavor to Summer Roasted Corn, Pepper and Arugula Salad with Goat Cheese Crostini; perfect as a side or the main course!

Speaking of cutting off the kernels, I have a great trick to share with you; if you have a Bundt pan, insert the corn into the center hole and carefully cut downwards as close to the cob as you can without cutting into the cob – the Bundt pan will catch all the kernels for you! If you don’t have one, just hold the corn vertically, making sure the tip is firmly in place and cut downwards.

So go enjoy one of the best tastes of summer while you can – fresh-picked, local corn! – Kathy

Summer Corn, Roasted Pepper, and Arugula Salad with Goat Cheese Crostini
Makes 6 servings

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 ears fresh corn, husked
2 tsps Dijon mustard
1 clove garlic, minced
3 Tbsps balsamic vinegar
2 tsps fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 tsp kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 ounces soft chevre goat cheese
4 to 6 cups tightly packed, washed and torn arugula or baby arugula

Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.

Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.

In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.

Meanwhile, spread toasted French bread slices with goat cheese, and place under a broiler for one minute or pop into a hot, 400-degree oven until cheese is warm.

Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.

Copyright ©2004 by Kathy Casey Food Studios®