by the handful

Nutritious culinary and healing recipes collected from the North American garden, orchard, forest, river and ocean

Archive for the tag “Northwest”

Deconstructed Spring Vegetable & Fish Soup

If you did your garden up just right you might have all the vegetables you need as this is a fairly common group of late spring/early summer garden offerings.  Of course they will all be easy to find at farmer’s markets as well. If you have never tried plucking pea leaves off and cooking with them, this is a good chance to give it a try. Baby spinach is a good substitute if you don’t have peas actively growing in the garden. Read more…

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Spring Scorched Vegetables

DSCN0619Sometimes it’s nice to have limited ingredient choices as this helps to direct the creation of a recipe. Here I use almost everything that’s ready in my early spring garden this year. Although every fruit is a perennial plant, only a few vegetables are, asparagus being an exception. Read more…

Purple Varnish Clam Chowder

Clam Chowder is not typically made with fresh clams (too expensive) however if you are able to gather a whole bunch of clams straight from the beach why not take advantage. You probably either eat whole clams dipped in butter or in clam chowder as bits n’ pieces that came from a can. In the recipe, hopefully the best of both worlds is exactly what we are doing here. Read more…

Winter Pesto

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This pesto is really tasty on a variety of foods. Just a dollop on salmon, pasta, vegetables, asparagus etc really adds a lot of fresh flavor.  In the middle of winter this recipe was one of few ideas I could come up with and it really is a good way to make something out of nothing.   Read more…

Pumpkin Gnocchi

Okay, so I don’t make gnocchi all that often. They are well… pretty darn good but I am not always in the mood to put in the effort it takes to prepare them. They really are not all that much work honestly but there are usually better ideas that are more worthwhile. I am a huge fan however of fall flavor and I use pumpkin quite a bit and am always looking for a creative way to work it into common dishes. Read more…

Angler’s Chop Salad

photo (2)Catching a trout is a right of passage for anyone growing up in the Northwest. Like salmon, they are delicious fresh as well as smoked. Whether you catch fish yourself, buy at the market, or have an angler friend there is no doubt that fish is easy to acquire in the Northwest. Read more…

Forest Kissed Cedar Plank Salmon

One of my culinary interests is using ingredients collected from the same place, or even all wild ingredients. It’s also exciting to imagine what native people would have prepared with no grocery store and only the rivers, fields, forest and garden to shop. Now this is not necessarily a native American recipe but it could be similar to something they may have prepared as berries and herbs were commonly used to season fish and game. Read more…

Pacific Coast Nicoise Salad

The Nicoise salad was conceived in Province France but is simply a combination of the available ingredients in the spring season. It’s as fresh as it gets and that is the really the whole point and only point of the Nicoise salad to begin with. Living in the northwest I like to see if I can sometimes make recipes using only ingredients that I have personally collected which is very much possible with this salad. Read more…

Wild Ginger Tea

Wild ginger (Asarum canadense) has a wild history for several reasons. First of all, although it is not related to the commonly known Asian ginger varieties, it does serve many of the same medicinal and culinary purposes. This plant was used by the peoples of native America as a carminitive. That is, to remedy ailments related to digestion such as gas, bloating, cramps, aches, and pains. Read more…

Acorn Flour

The incredible edible acorn. The Oak tree is one of the most wide spread trees in the world and the acorn was a staple of the human diet going back literally forever (human forever at least). It is seldom used anymore because other grains and nuts are easier to make into flours on a large scale. I think it’s a worthwhile project to collect acorns and process them into flour which it can be stored long term. The flour is sweet and earthy, a really interesting flavor. Read more…

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