By Michele Morris
That includes a hundred and twenty recipes from sixty eight of the Evergreen State's most sensible eating places, bistros, cafes, motels, and bed-and-breakfasts, A style of Washington, comprises vintage Northwest fare in addition to style fusions of worldwide cuisines. For a clean tackle fantastic nutrition, pattern those impossible to resist dishes: Blueberry Morning Glories with hot Blueberry Sauce, Crispy Fried Walla Walla candy Onions, Cherry Chipotle brief Ribs, Northwest Fish Tacos, and Theo Chocolate Ganache Cake.
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Additional resources for A Taste of Washington: Favorite Recipes from the Evergreen State
Tender. Mash the mixture in a food processor. Add t o rice with seasonings. Cook over low heat. st lrrtng constantly. Remove from heat as soon as boiling starts Pour Immediate ly mto the serving plate, al low to coo l, and serve cold with fresh vege tab les and salad. n WITH TOMATO cooling t me 4 0 m I n INGREDIENTS PREPARATION 1 t ablesp oo n vegetab le o il 1 larg e o ni o n , finely chopped st Ir-fry until lI gh t ly browned In a large pot, heat oil, add onions, and 2 mo r e m i nutes. Add t omatoes and st ir fr y for 3 more A dd ga rli c and st ir-fry for 2 g arli c cl o ves , crushed (p .
1 teaspoon salt , teaspoon cumin ;00 Add 112 of the salt, cumin. 12) Set aside. 4 cups fat -free plain yogurt In a separate bowl, mix yogurt, mint, and 1 teaspoon dried mint tahini Add remaining garlic and salt. 1/2 teaspoon tahini MIX again and set aside 1 medium loaf pita bread. toasted Cut bread into small squa res. 13) Put hot chIckpeas with some of their cooking liquid In a serv i ng dish. Add bread and cover With yogurt. Garnish with pine nuts and remaining CUlTlln " - 1, • NUTR ITIONAL VALUE PER SERV I NG Energy (Cal) 260 Cho le5terol (Ing) 0 Fil l (g) 6 CarbohydriltE' (9) 42 ProteIn (9) 10 Fiber (9) Rich in folate and vitamins 86, C, and K.
Mix well to obtain 4 tablespoons ol ive oil a soft, creamy consistency. 1 /4 bunch parsley leaves, finely chopped Put in a serving diSh, and garnish with cumin, olive oil and chopped parsley. Serve cold. 1\ /\ erve<. 3 ( \ preparatIon \Irr'e 15 min INGREDIENTS 1 large eggp lant cooking time 15 rrln PREPARAT ION Peel eggplant, wrap It with plast ic wrap. 11 ) 1 teaspoon salt 2 tablespoons tahini 1 tablespoon fat -free plain yogurt 4 tablespoons lemon juice 2 tablespoons olive oi l 1 pinch parsley leaves, finely chopped Unwrap and mash with a fork, allow to coo l In a separate bowl, mix.