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Marinade for Southwestern Steak
If you like easy recipes, this one is for you. The aromatic flavors stand up to beef, and will accommodate all steak types. Serve with a Syrah and a smile.
About 1/2 cup-
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Marinated Grilled Vegetables
Great for tossing with cooked couscous or quinoa or topping your favorite grilled burger.
Serves 6-
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Melon Mint Popsicles
1/2 honeydew or cantaloupe, scooped from the shell and cut into chunks 1 tablespoon fresh mint, chopped 2 tablespoons honey Juice of 1 lime Juice of 1/2 lemon 1 cup water 1 cup ice
Makes 6 - 8-
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Mini Salmon Cakes
Salmon cakes are a quick appetizer to make. Mold them a little larger, and you have an easy dinner solution. Outpost is one of only a few select stores to carry line-caught salmon from Steve and Jenny Roth, of Alaskan Mariners, a small family owned and...
Makes 16 cakes-
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Miso Ginger Salmon Filets
A little sweet, a little salty, a little tangy, and a little savory. These Asian-inspired ingredients come together to highlight and not overpower the fresh flavor of wild-caught salmon. These are great served warm with rice and sautéed seasonal...
Serves 4-
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Morel Rice
Go ahead and treat yourself. Rice is nice, but the "morel" of this story is to add mushrooms!
Serves 4-
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Mushroom Gravy
At last - a hearty, rich gravy that's gluten-free and vegan! Smother over biscuits, roasts, tofu cutlets, rice, steamed greens or anything else you can imagine that loves gravy, like Butternut Squash Patties.
Makes 3 1/2 cups-
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Olives A La Sevillana
From the picnic feature in our summer, 2011, issue of Graze, these flavorful olives are best served at room temperature.
serves 6-
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Orange and Fennel Salad
Serves 6-
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Orange Liqueur
This recipe is from our Winter, 2011, issue of Graze. Our Local Food Bloggers' Potluck featured a variety of homemade breads, soups and sandwich makings. Cake walk blogger Rebecca Gagnon livened up the evening with this homemade...
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