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Field and Vine’s Farm to Table Dinner at Blakeslee Vineyard Estate
Our first Pacific Northwest Farm to Table dinner was organized by Field and Vine Events and was held at Blakeslee Vineyard Estate in Sherwood Oregon. The 7-course French inspired meal meal was served family style and every bite was delicious. We enjoyed the wine selections at our Farm to Table dinner at Blakeslee Vineyard. The Rosé and Chardonnay were my personal favorites. What we Ate at the Farm to Table Dinner at Blakeslee Vineyard Our first course was Grilled Fig Bruschetta. This was such a great combination of flavors! The second course included a Baby Kale and Arugula Salad. Another winner. I really enjoyed the vinegrette. The Sautéed Shrimp for…
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Spinach Artichoke Tart
I found this amazing recipe when I was going through my hard core Paleo phase a few years back. Even now, I still eat pretty clean and would probably consider my diet somewhere between Paleo and Keto, however because this recipe does contain cheese, it would fall more in-line with Keto foods than strict Paleo. Regardless, it is a delicious way to satisfy your quiche cravings. Not that I really ever have “quiche cravings,” but this dish just feels really indulgent, like a comfort food, when in reality, you are benefiting from a pretty generous portion of spinach and artichokes…and well, cheese! The crust is made from almond flour, so…
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Herb Crusted Salmon
Herb Crusted Salmon When you live in the Pacific Northwest as we do, salmon is part of our regional heritage. For generations, salmon have played an important role in the local Native American tribal religion, culture, and diet. Early explorers Lewis and Clark feasted on roasted and dried salmon and made detailed descriptions and drawings of the salmon they saw in the Columbia River, noting how abundant the fish were in the area. Today, we learn about the salmon life cycle in our schools. Students raise fingerlings and release them into local rivers. We visit fish hatcheries and count the salmon in the fall when they migrate up river. We name rivers and streets after…
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Zucchini Fritters
My kids can always tell when I’ve added zucchini into a recipe! No matter how sly I think I am, they know! Sometimes a recipe comes along and there is just no hiding the zucchini. This recipe for zucchini fritters is just such a recipe, but once they taste the zucchini fritters, they happily clean their plates…sometimes they even ask for seconds!
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Tiny Taco Bar
A Taco Buffet: a sure crowd pleaser! One of my favorite types of meals to prepare include some kind of “serve yourself” bar where you get to customize your meal to your liking, and because I’m not a short order chef, serving meals this way insures that everyone is happy. You don’t want onions? You can’t have dairy? You think salsa is too spicy? Great…make it how you like it! A tacos bar is also a great way to introduce new flavor combinations. My family loved these pulled chicken tacos and by making them with mini taco shells, they were able to try out a variety of different flavors without…
