By Marj Watkins When I and my family first came to Vashon Island in 1969, we bought a house with a view, joined the yacht club, and my husband, just retired from the United States Air Force, returned to his first career as a schoolteacher. He was hired to teach sixth grade as soon as…
1 bunch of washed asparagus, approximately 15 spears, woody ends trimmed. Medium-thickness asparagus spears with roughly the same circumference work best in this recipe.1 tablespoon yellow mustard seed1 bay leaf1 whole clove of garlic, peeled2 cups brine (1 tablespoon of coarse or sea salt, dissolved into 2 cups of room-temperature water)1-quart Mason jar Yield: This…
By Marj Watkins and Suzanna Leigh This summer is promising to be plenty hot! How can we stay out of the kitchen and away from the hot stove and still serve nourishing, satisfying meals? Cold soups are refreshing, nourishing, and surprisingly nutritious. Here are some ideas. Marj’s Cold Potato Soup Make this ahead in the…
We invite you to join us in co-creating a thematic series of recipes! Tucked away in family cookbooks are recipes reflecting a life few of us remember. Family favorites handed down through the generations. Creative tricks shared, invented, and treasured during the Great Depression. Heritage and cultural memories, embedded into braided breads, spiced meats, fermented…
Ingredients •1½ cups peanut butter •1 cup coconut milk, non-sweetened •5 fresh basil leaves •½ cup (or more) Mae Ploy Sweet Chili Thai sauce •2 limes, juiced (1 tbsp bottled lime juice) Blend ingredients; add more coconut milk if too thick. Enjoy on rice, drizzled over chicken, flavor your favorite veggie dish, or use as a dip!
Ingredients 1 ½ cups roasted butternut squash (half of a 2.5 lb. butternut squash) 2 tbsp olive oil 1 ½ cups cooked chickpeas (one 15-oz can of chickpeas, rinsed and drained) 2 tbsp tahini 1 garlic clove, peeled 1 lemon, juiced 2 tbsp water ½ tsp sea salt with black nigella seeds ¼ tsp smoked paprika …
About a decade ago, I was blessed with the friendship of a wonderful Island family. Among the many amazing ways we enriched one another’s lives, we enjoyed cooking together. Today, I share one of the best chocolate cookie recipes I’ve ever encountered, and yes, it has only three ingredients. Imagine a gooey yet crunchy, sweet…
After a few of my own adaptations, I’ve made healthy sugar-free banana bread every week for long periods. I often plan ahead to have extra bananas just for this. It’s so sweet, you’d think it’s loaded with sugar, but applesauce is the sweetener! I’ve made this bread with all kinds of flour, gluten-free, all-purpose works fine…
I discovered this amazing pâté in Kauai. It is an adapted version of a recipe from the vegan cookbook, “Blossoming Lotus.” I’m not vegan, but I sure love the vibrancy of this versatile food. You can serve the pâté on toast, use it as a salad dressing or pasta sauce, or put it in puff…
