Recipes

Blistered Cherry Tomatoes
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…

Mama Anita’s Mexican-Style Meatballs
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…

White Wine Sangria
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…

Boat-Baked Bread
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,…

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…

Mayo is Magic
Island Resilience, May 2025, Recipes

Mayo is Magic

By Marc J. Elzenbeck For decades I thought mayo was the province of professionals and was too intimidated to try my hand. But looking at store shelves full of white stuff made with industrial oils at $10 a jar provided the final oomph. (What is a canola? Where does it grow?) Turns out, mayonnaise is…

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