Book Giveaway: PNW Veg


My friend and colleague, Kim O’Donnel, used her talents to create 100 new vegetable recipes; unique dishes that are all about the beautiful bounty in the pacific northwest. Find them this lovely new cookbook from Sasquatch Books which we are proud to giveaway.

From simple weeknight meals to on-the-go snacks and sweet- tooth satisfying desserts, Kim gives you dozens of  ways to celebrate seasonal produce, with recipes like Sweet Corn and Red Lentil Soup, Baked Pasta and Greens Casserole, Cherry Fro-Yo, and more. Vegetarians and omnivores alike will be eager to eat their vegetables, and the convenient gluten-free and dairy-free symbols make navigating the book a breeze for reader with dietary restrictions.

Make this your new summer cookbook! We’re giving one away and here’s how to enter:

1. Be a subscriber of Cookus Interruptus Not a subscriber yet? Type your email address in the subscribe box right up there on the upper right corner of the whole website.  I check and reject any winner that’s not one of our subscribers.

2. Be a friend on Cookus Interruptus facebook. Not our facebook friend? Easy. Go to the Cookus Facebook page and click the thumbs up “like”.

3.  One of the recipes in this book is Spinach Pancakes with Feta Butter. Yum. When my students design menus I prohibit them from using a spinach salad because of overuse. So, besides salad or a smoothie, what’s your favorite way to use green glorious green spinach??? For me: it’s Palak Paneer. Because I love Indian food and greens love ghee. Okay.  YOUR TURN.   Type your answer as a comment to this post.

4. Contest ends at 5 pm on June 17th . PLEASE check your email on June 18th. The junk mail folder and everything.  We’ve been having some trouble with lost emails to winners. The winners will be chosen by If you don’t respond to your “winner” email within 48 hours, we will choose a new winner (tough love…).


47 thoughts on “Book Giveaway: PNW Veg

  1. Most mornings, I saute a mix of greens (whatever I have, but I always have spinach and kale), with onions and garlic. I then either add eggs and bake into a kind-of frittata with fresh basil at the end, or I add tomatoes and paprika to this base and make a shakshuka-type thing. Maybe add small amount of cooked chicken breast if I have had eggs the day before. greens cooked with anything = yum.

  2. Oooh! Spinach paneer! Saag chana! But a true favorite is baby spinach on a pizza fresh out of the oven, drizzled with olive oil and dusted with salt. Yum!

  3. It is my survival food.
    I pack it into a stonewave & mike it 2.22 minutes.
    i have learned to love it just plain.
    I also love Palak Paneer if time permits.

  4. Spinach and radicchio ribbons
    Tossed with roasted sliced Shitakes
    And cellophane noodles
    With sesame cilantro. Vinaigrette .
    It’s my favorite salad .

  5. Spanakopita is my favorite use of spinach, but I admit it can be so time consuming, I don’t make it often. Maybe that makes it even tastier and more special when I do put in the effort. 🙂

  6. Chop one large onion, saute in 3 T olive oil, when turning golden color add one large chopped tomato. As tomato cooks down, add one chopped garlic and one tablespoon of sriracha sauce (if you don’t like spicy, use 2- 3 tablespoons reg tomato sauce) Throw in 1/4 cup jasmine rice, or other white rice. Add salt to taste. Stir. Add your fresh washed and coarsely chopped spinach (can use frozen, or even canned when you cannot get fresh spinach). Add 1/2 Cup water (it will cook the rice) Simmer on low until rice done. Cool five minutes. Top with plain yogurt. It is as close to heaven as you will get on earth.
    PS: in the middle east rice is added to many veggie dishes for couple reasons: it stretches the quantity and also when rice is done, it is used as an indicator that dish is done.

  7. I like spinach on my veggie pizza with my homemade cashew mozzarella cheese. I put the spinach on after the sauce before the rest of the veggies.

  8. Favorite way to use spinach:

    *blanch, squeeze, & chop clean spinach (or just use raw)
    *heat olive oil in a pan, then add smashed garlic, a bit of salt, a pinch of chile flakes, and a big handful of raisins
    *once the raisins puff up, throw in some pine nuts (optional)
    *once all this seems just right, stir in your blanched/squeezed/chopped spinach. If you left it raw, you might want to add a splash of water and cover to steam for a minute or three.
    *eat as-is, over ravioli, mixed with pasta or rice, or even on toast. Yum!

  9. Saute canned or fresh diced tomato in olive oil with crushed garlic for a minute or two, toss in fresh spinach swish around. Mmm mmm good!

  10. I love spinach from the Farmer’s Markets raw and chopped in with most soups especially a light coconut curry!

  11. Our smoothies every morning start with half a blender full of raw spinach…. I also can’t get enough spinach in my wedding soup!!

  12. I love spinach as green fritter balls….(any tasty greens can be used). This season’s spinach has been spectacular with cool weather and lots of rain…our Massachusetts CSA share has been spinach (and other lovely greens) generous!

  13. I love spinach many ways. One way is to toss pieces in a little olive oil and pile onto pizza! Top with feta! Yum!

  14. My wife can’t get enough of classic creamed spinach. Of course we’ve lightened it up quite a bit with yogurt instead of the heavy stuff.

  15. I like make a tofu quiche that has mushrooms onion peas and lots of chopped spinach. Lots of lemon juice. Makes a great meal hot or cold and it’s a great meal to take to work for lunch.

  16. Honestly not sure because we eat spinach in salads and smoothies mostly. We used to make a recipe with gnocchi, onion, spinach, and italian sausage. That was really tasty. We don’t eat it as much since our son went vegetarian. We have Kim’s ‘Meat Lovers’ Meatless Cookbook’ and the things we’ve tried have been great.

  17. I’ve always liked to make spanakopita, although lately I’ve fallen for that Ottolenghi phyllo pie with spinach and feta. Looks fabulous, but is actually easier.

  18. I used slightly wilted spinach as a bed for poached or fried eggs…add a little chili olive and a squeeze of lemon juice…amazing 🙂

  19. I always use spinach in veggie omelettes and sometimes I like to sauté it and use it in place of pasta with marinara.

  20. Recently, I started eating spinach salad instead of Romaine, and I have always liked spinach instead of lettuce on sandwiches. Is cooked spinach healthier (more nutrients) than raw?

  21. Spinach Albuquerque
    Rinse and remove stems from 3 bunches of spinach. Cook 3 minutes on high in large bowl in microwave. Chop – medium chop. In another bowl mix green chili to taste. (We use ~ 1/2 – 3/4 cup medium heat chile. ) with 1 cup grated cheese cheddar or jack, 1 egg, and cream of celery soup. Usually 1/2 can condensed. Mix all together and add spinach. Place in 8×8 pan which has been sprayed with Pam, or a low flat casserole baking dish. Top with more grated cheese to your liking and bake at 350 for 30 minutes.

  22. Spinach in smoothies, frittatas, omelets, soups… the list goes on. I must admit my favorite is still a spinach salad topped with a poached egg for breakfast.

  23. Spinach! I use it in a lot of my cooking…pizza, lasagna, enchiladas, quick breads, smoothies, frittatas, spaghetti sauce, soup…so versatile!

  24. Well, palak paneer is such a good one. Can’t top that. But, I also love to make “Green Peanut Sauce.” It’s so good and easy. Tastes great over soba noodles: just blend lots of spinach, peanut butter, tamari, ginger, red pepper flakes, rice vinegar, and honey.

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