By Chef Julia Developed by Chef Julia during her time at Le Cordon Bleu, these Mini Gingerbread Cheesecakes capture the essence of the holidays in one creamy, spiced bite. The silky cheesecake base is infused with molasses and warm gingerbread spices, layered over a buttery gingersnap crust. Perfect for festive gatherings or quiet winter evenings,…
Recipes, September 2025
Blistered Cherry Tomatoes
By Claudia Hernandez, Wild Roots Kitchen September is tomato season in the Northwest. If you’re like most gardeners around here, your cherry tomatoes are the most reliable and a usually very generous. Here is a delicious way to use all your cherry and smaller tomato varieties. A quick sauté with garlic and herbs turns cherry…
Recipes, September 2025
Mama Anita’s Mexican-Style Meatballs
By Cynthia Sadurni This is a dish that shines in its simplicity. The best part is you don’t have to fry or brown the meatballs; they go straight into the broth to cook. It’s whole, hearty, and delicious any time of year, but particularly so when tomatoes are in season. This recipe is my mother…
August 2025, Recipes
If Vashon Had a Zucchini Festival: Recipes
By Judi Lenihan Zucchini and Herb Frittata This elegant frittata is a delicious way to use up fresh zucchini and is perfect for a light lunch or brunch. The combination of sweet shallots, aromatic garlic, and fresh herbs makes every bite flavorful. Prep Time: 10 minutes Cook Time: 20-25 minutes Servings: 4 Ingredients 6 large eggs2 medium zucchini, cubed and…
August 2025, Recipes
White Wine Sangria
By Claudia Hollander-Lucas This summer beverage is festive and refreshing, often served in Spain with a seafood or veggie paella. A red sangria is served with a meat paella. I have brought this to summer parties and it’s been quite the hit ~ Buen provecho! Ingredients Keep all ingredients cold 1 liter dry white wine…
July 2025, Recipes
White Chocolate Chip Cranberry Oatmeal Cookies
By Chef Julia This cookie recipe has a special place in my heart … and my kitchen. I originally taught it during my time at Le Cordon Bleu, and it never failed to win over even the most refined palates. These cookies strike a beautiful balance: the hearty chew of old-fashioned oats, the sweet creaminess…
Island Voices, July 2025, Recipes
Boat-Baked Bread
By Suzanna Leigh It was the summer of 1999, and we had just set the anchor in Longbranch, a little bay in the South Sound. We hadn’t taken the sails down yet when a gust of wind caught the mainsail and nearly sailed us into an odd collection of boats rafted together. The anchor held,…
July 2025, Recipes
The Island Epicure – Marj Watkins Is Retiring
By Suzanna Leigh and Marj Watkins Editors Note: We at the Loop thank Marj Watkins for her many years writing The Island Epicure and sharing recipes and her life in these pages. Best to you, Marj! Marj: Now that I am 100 years old, I think I will retire. Suzanna: Have you enjoyed writing “The…
June 2025, Recipes
Island Epicure – The Boy Who Lived Under the Bridge and a Trout Recipe
By Suzanna Leigh and Marjorie Watkins These days Marj’s words come slowly and painfully, as she sometimes tells us a story she has told many times before, and sometimes a new one. Today, she told us about a boy she knew who lived under a bridge. It was back in the Depression days. He lived…
June 2025, Recipes
McSheehy’s Disappearing Summer Pasta Salad
By Dr. Slade McSheehy In our house, no graduation party is complete without a big bowl of McSheehy’s Disappearing Summer Pasta Salad. It’s perfect for large groups, forgiving on ingredients, and pairs well with speeches, sunburns, and proud tears. Guaranteed to vanish faster than your last free weekend in June. Ingredients: 1 lb rotini or bowtie…