Nourish Northwest

For years, I have touted the recipe for pizza dough that we used to teach in our Pizza Party Cooking Class as the one and only. It was very simple, perfect for having friends over and most of all delicious. It produces 4 smallish, thinner crust pizzas, which is great for when people want different toppings. I still love it (recipe can be found here), but alas, it was time for a change. I’m in a season of life, where I want my cooking to be simpler and more hands off. While our older recipe honestly isn’t difficult, it does require kneading and shoveling several small pizzas in and out of an oven. This recipe only requires a quick mix with a spoon and is cooked on a large baking sheet. It can ferment in the fridge for up to 3 days, which I actually recommend if you can plan ahead. It’s a thick crust large pizza, with an oily crispy crust somehwhat resembling a Pizza Hut pan pizza. In a nutshell… it’s SO easy and SO good. I think I’ll be sticking to this one for quite some time.

Have you ever tried fava beans? They pop up in Farmer’s Markets at the beginning of spring and when I see them, I always get excited because it means warmer days are on the way. Shelling and peeling them is a little bit of a process but it’s worth it (and a very fun activity for little kids’ hands). From a nutritional perspective, they are rich in many nutrients including iron, folate, potassium, protein and fiber. Below is one of my favorite ways to use them, which is adapted from Six Seasons: A New Way with Vegetables by Joshua McFadden. I make this recipe often throughout the year and substitute edamame when favas aren’t available. It’s a short seson for them, so if you see them, make sure you grab ’em!

We used to teach this recipe in our Food and Mood cooking class. It’s a favorite of mine and comes together easily with the use of canned salmon. People were always surprised at this ingredient choice but it’s a step easier than using fresh, plus it tastes just as good, is more affordable and is equally nutrient dense. Make sure to not skip the sauce… it’s the best part and a good source of those little omega 3 packed anchovies. Enjoy!

I always turn to these crepes when I realize my kids haven’t been eating a lot of veggies lately. These come togther easily but flipping the crepes does take a little practice…I typically mess up the first several every time before I get it right. The end result is worth it… perfect plain or stuffed with lemon ricotta or cream cheese and salmon.

In the eleven years I’ve had this blog, I’ve posted hundreds of recipes and this is only the second one that included beef. There are many reasons for this, the number one being that I don’t cook with/eat much meat myself and simply don’t have that many meat related recipes in my repertoire. In general I follow a diet heavy in plants for both nutritional reasons and taste preferences. While I strongly believe that plants are both better for the environment and health (for most people), I equally firmly believe that all foods can have a place in the diet should you so choose. A few months ago I started cooking for a client who follows a meat heavy diet, forcing me to become more comfortable with cooking meat. This recipe has become a favorite in my household and one that we have made several times. It’s very hands off, has tons of flavor and is super tender, which is great for my little ones, who gobble this up. If you choose to include some meat in your diet, you gotta try this recipe! You will love it!