(Ward answers the foreboding doorbell)
This is one of those go-to soups that we use frequently to feed the family. Lots of fresh vegetables. The beans and potatoes keep the dish hearty. Economical, comforting food.
(Steve loses by a nose)
Clear instructions for this useful cooking technique for broccoli, cauliflower and carrots.
(Steve has a beef with the roast)
Lots of carrots, parsnips, potatoes and Brussel sprouts take a long trip with red wine and a modest piece of grass-fed beef. Tasty destination worth the drive.
(Darrell skips a beat)
Dark red, vibrant green and a sprinkle of snow white make this salad dramatic in color. Pretty dramatic in nutritional value as well, watch and listen.
(Steve throws a curve ball)
Buckwheat (soba) noodles, sesame seeds and fresh vegetables are tossed with a strong sesame dressing. To make the meal complete add grilled steak strips or fried tofu.
(Early girl gets the worm)
Need to have superb energy throughout your day? Start with this wildly loose version of the Korean dish Be Bim Bop (translates to mixed rice). Brown rice, kale, egg, butter, condiments - cereal from a box can't compare.
(Where will Doris sleep?)
Vegetable Yaki Soba is one of my go-to meals when I can't think of anything to make. It's easy. It's inexpensive. Warm, nourishing garlic ginger broth with simmered vegetables ladled over noodles. Young and old love this one-dish meal. Maybe Doris would like it too.
(Will Darrell barter?)
The BEST cooking method for assertive greens like kale and collards. Renders them tender and tasty.
(Chip off the old block)
Adding a simple cheddar cheese sauce to blanched vegetables is oh so nice. Let Jane show you how.
(Both Steve & Jane are interested in chippers)
A favorite in our home. Cook a pot of rice and stir-fry chicken and oodles of vegetables adding a sauce made from tamari, brown sugar, ginger, honey and garlic.
(Jane phones home)
An easy family meal made easier if you have a jar of curry paste handy. This version merges familiar carrots, potatoes, broccoli and chickpeas into a tomato-based curry sauce. Just right served over Golden Spice Rice or Quinoa or while retrieving your child from jail.
(Benjamin Franklin amuses Jane)
A revitalizing dairy-free soup using fresh, local asparagus, cumin and dill. Perfect for spring.
(Jane votes for everyone)
So easy it's embarrassing. Good looking too! No, not your dream date (gee), your dream side dish!
(Steve recruits Darrell)
A beautiful composed salad with soba noodles, fried tofu, blanched edamame, fresh cabbage and carrots with a zippy Asian dressing. You'll want more.
(Mothering skills have eluded Jane)
Wild rice, local seasonal greens, fennel and red cabbage melded with a clean lemon olive oil dressing makes this a northwest favorite.
(Ward barks up the wrong tree)
My family begs for these tacos which utilize lime & garlic marinated halibut and fresh vegetables with a mayo or yogurt cilantro-lime sauce drizzled in among the fish and vegetables.
(How old is she?)
Leftover cooked brown rice transformed by heat, butter, toasted nuts, peas and aromatic spices.
(Steve does not like them in the fridge)
(Local chef turned marriage counselor)
Watch Chef Greg Atkinson make this creamy comfort food and give Cynthia marital advice simultaneously. Good visuals of how to make a roux.
(Darrell missed the talk)
Grill zucchini, portobella mushrooms, eggplant and red pepper. Toss with fresh salad greens, feta and a mustardy sweet dressing for pleasing summer meal.
(Has anyone seen the bird?)
Aromatic artisan bread, fresh apples and sage, roasted chestnuts, celery and butter - what more could a bird want? Perfect meat-less vegetarian side dish too.
(Ginger goes organic)
Keep your dog healthy by feeding fresh food instead ground, dried, kibble made from the unused parts of unhealthy animals. Also keeps their coat shiny, healthy and good looking. Be sure to also have a look the six-page pdf (linked in the recipe) that gives more details.
(See Ginger run)
Another flavorful vegetarian dinner that complies with the "Eat real food. Mostly plants." message. Serve it with polenta or your favorite cornbread and braised greens. That's a good meal.
(Men doing what men do)
Patience grasshopper. Watch these men do nothing while everything happens in the pan.
(Cynthia finds the tender part)
The slender fragrant stalk that gives Thai food its unique taste can be daunting. Not anymore.Watch.
Make life easier by watching our how to videos
(Ward's love is here to stay)
There is a safe, respectful, tearless way to have a relationship with an onion. Find out how.
(Snowman made out of WHAT?)
Practice your geometry by carefully dicing a carrot. How many little
squares can you make out of one carrot? How many does Cynthia make?
(Steve dreams of peeling Mary Ann)
See how easy it can be with a spoon.
(Cynthia feels cooped up)
People who tell me they hate this vegetable reconsider, maybe even fall in love, when they taste pressure-cooked beets. The magic pot renders them tender and silky. The gritty texture and sometimes dirty flavor goes away. Cmon. Give 'em a try.
(Ward masters multitasking)
Traditional Mexican breakfast presents buttered corntortilla with fried egg on top smothered in tomatoes, chilies and onions. Grated cheese, avocado and black beans added make you want to shout ole.
(Jane practices for a date)
Everybody Loves Potato Pancakes. It's true. This recipe comes from Jeff Basom, former chef at Bastyr University and it is quite the favorite among the students for breakfast, lunch or dinner.
(Jane takes an anniversary picture)
Black beans cooked with a chipotle pepper, corn, fire-roasted tomatoes, cilantro make a hearty stew with Southwest flavors.
(A brief encounter)
Cutting a ripe mango can be fun. Let Jane show you how. Adding the mango cubes to lime and cilantro and plopping it on Mole Chicken or in a Fish Taco - even more fun!
(Joaquin knows when to hold 'em)
If you enjoy the deep flavor of kalamata olives, you will savor this traditional Provencal dish. It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. A total flavor burst served with White Bean and Kale Minestrone or Rosemary Red Soup.
Our most popular "eat your greens" recipe
(Cynthia answers the call)
Taking the time to allow land and sea vegetables to infuse a soup stock with their nutrients creates a powerful soup. The probiotics in the miso make it easy to digest too. Try it while you wait for the phone company to fix voice mail. You'll have LOTS of time.
(Ward arrives with baggage)
Delicate Napa Cabbage all decked out in a lime, soy and sesame oil dressing. Toasted almonds add crunch.
(Harmony is lacking at band practice)
When you smear nori with wasabi, mustard and herbs and wrap it around salmon before cooking, the mineral-rich sea vegetable shrink-wraps the fish as it cooks and keeps it moist. The wasabi and herbs add kick.
(Ward goes nuts)
Cooked brown rice provides the sticky base for these vegetarian burgers made with nuts and spices. No soy analogs here!
(Darrell finds his pulse)
Fresh parsley and garlic ground up with toasty pumpkin seeds make this deceptively simple yet decidedly yummy garnish. The extra layer of flavor and texture makes creamy soups, sandwiches and salads sing.
(Where is everybody?)
Toasted buckwheat groats (aka kasha) is a superior gluten-free grain that is underutilized. Cynthia shows you how to make it with potatoes, mushrooms and onions added.
(Joaquin doesn't pick on goldfish)
Learn simple strategies for shifting picky eaters while Cynthia makes a please-everyone Tomato Basil Soup.
(Not the masters of their domain)
Unbelievable news revealed by Ward as Cynthia prepares this savory, mouth-watering salad from one of her favorite cookbooks. Blanched green beans, red onion, sun-dried tomatoes and wild salmon gently poached in aromatics. Try this one!
(Ward's no Einstein)
Molasses and honey and cinnamon and nutmeg and butter made into muffins entice some love bites from your family. Pack them in the lunchbox, serve them for breakfast.
(Ward goes fishing)
Very handy to keep a jar of this bright colored condiment around. Perks up sandwiches, salads and super easy to make.
(Jane offers community service with Seattle PD)
An easy way to tame assertive greens - send them to the jacuzzi until they relax. This cooking method preserves nutrients, discards bitterness, brings our flavor.
(Steve is transformed by a chef's coat)
Word in nutritional research is that we all need more probiotics in our diet. Get the friendly bacteria in an awesome topping for vegetable curries, fish, chicken, rice by making this dish with high-quality whole milk yogurt.
(Steve's key to success)
From cutting safely to the final flavor drizzle, learn the step-by-step for roasting your autumn harvest of winter squash.
(Phil finds feasible floor plan)
The sharp sweet basil salad dressing poured over crisp lettuce, ripe tomatoes, blue cheese, yummy chickpeas and the reliable hard boiled egg make this chop salad win over anybody's taste buds. Vegetarian, gluten-free main dish salad.
(Jane helps Darrell with his letters)
A beautiful looking soup that boasts all local winter vegetables and herbs.
Find out how to entice kids to eat more vegetables.
These sweetly spiced beets will glamorize any meal. Plop them next to your sandwich at lunch time. Pretty up the dinner plate by adding this deep red color.
Millet is a tricky grain to make fluffy and separate. Cynthia not only has the right tips but a dress-up for this plain jane grain that includes saffron, leeks, currants, nuts and roasted red peppers. Tastes good.
(Ward moves on)
This combo of salmon, nori, avocado and zippy wasabi will have you leaping into action like a Japanese war lord. Dine and conquer!
(Joaquin thinks Batman is slapstick)
Oops! Nothing for the lunch box? Company coming over to watch the game? Keep your pants on! This recipe saves the day.
(Whose rules are those?)
Making your own sauerkraut is easy and rewarding. All you need is a head of cabbage and the inclination to chop and pound. Fermented foods like sauerkraut have shown to be beneficial to health for centuries.
(Homeless in Seattle)
Hip hip hooray, brightly colored vegetables! Roasting sweet potatoes makes them super sweet. Combining apples and kale is divine. Put them together and what can we say? Fabulous vegetable dish coming your way.
(The new neighbor)
Not real pretty to look at but neither is the new neighbor. We give you the how to on both a vegetarian version and one that includes ham. The cumin + dill marry well with peas. Try it. You'll see.
(What's in the oven?)
Real food from home-cooked meals surpasses the jarred or boxed stuff by miles. We share the basic 1-2-3's of starting baby on the best.
Stuffed Collard Greens with Tzatziki Sauce
(What ever happened to Phil?)
Greens greens and more greens! We're sporting a vegetarian and non-vegetarian filling for these beauties.
Adding condiments made from raw vegetables gives meals extra enzymes, nutrients and (most noteworthy) flavor. This bright red relish made from bell peppers adds all of the above to any meal.
(Steve horses around)
(Steve rebounds for soup)
This traditional Thai soup uses coconut milk, lemon grass and fish sauce to form a flavorful base. The ginger garlic influence make it a perfect kill-the-cold soup. A popular family favorite. We also give instructions for how to make this a vegetarian/vegan dish in the recipe. Enjoy!
(Ginger causes two pies worth of trouble)
There's no dilemma about this omnivore delight. Lime, cilantro, garlic and some heat rubbed into some grass fed beef. Medium rare strips served over salad with cucumber. I'm salivating, how about you?
(so you wanna do something?)
(Can't run with scissors!)
Cooked white beans, fresh sage and a touch of tomato paste create the creamy base for this nourishing soup.