English Pea, Barley and Kale Soup with Braised Chicken
Chef Ethan Stowell of Ethan Stowell Restaurants
Keep it fresh, keep it local, and keep it simple with Chef Ethan Stowell of Ethan Stowell Restaurants as he reveals how easy it is to maximize flavor with minimal effort while preparing his delicious, heart-healthy recipe for English Pea, Barley and Kale Soup with Braised Chicken.
Grilled Lamb with Olive Tapenade with Chick Pea Puree
Chef Holly Smith of Cafe Juanita
In-season, organic local produce and fresh herbs boost vitamins and create mouthwatering magic in this delectable recipe for Grilled Lamb with Olive Tapenade with Chick Pea Puree by Chef Holly Smith of Cafe Juanita. Her simple, step-by-step instructions and minimal cooking makes this meal as quick to prepare as it is delicious.
Herbed Pork Tenderloin with Chantrelle, White Bean and Tomato Ragout
Chef John Sundstrom of Lark
Localvore and food lover Chef John Sundstrom of Lark creates down home comfort by showing you how to mix-and-match and combine ingredients to create a satisfying one-dish dinner with his savory Herbed Pork Tenderloin with Chantrelle, White Bean and Tomato Ragout recipe.
Pan Seared Sockeye Salmon with Zucchini Salad
Chef Ericka Burke of Volunteer Park Cafe
Great ingredients speak for themselves in this colorful, antioxidant-rich Pan Seared Sockeye Salmon with Zucchini Salad recipe from Chef Erika Burke of Volunteer Park Café. Sear in flavors, test for doneness, and create a five-star vinaigrette you can use on all of your salads with this incredible dish made with the Northwest’s favorite fish.
Roasted Farro with Mushrooms
Chef William Belickis of Mistral Kitchen
Creating a heart healthy vegetarian meal that’s loaded with flavor is all about using the freshest ingredients and waiting until you’re ready to eat before cooking according to Chef William Belickis of Mistral Kitchen. Herbs and just a touch of lemon juice added at the end of the cooking process add lightness to his delightful Roasted Farro with Mushrooms recipe.