Community Inspired Creations

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Community Inspired Creations

Art inspired by community, for community.

09/02/2024

In honor of .kaushansky ‘s new found love of mushrooms and hatch chile season, I came up with this quick appetizer. I cut flour tortillas into 1/8s, then crisped in olive oil over medium heat. Sautéed oyster mushrooms in olive oil, salt and pepper and allowed to cool. Spread a thin layer of unexpected cheddar spread with hatch chiles from on each triangle, then topped with cooked mushrooms and finished with chopped Asian pear. Happy end of summer.

12/17/2023

Really loving this super-simple yet festive app this season: blackberry oyster mushrooms in endive cups. I actually didn’t like mushrooms until I was 30 or so…. Now that I know how to cook them, I’ve been experimenting. Very simple recipe below:

2 bunches of endive
1 pint blackberries
1 pint oyster mushrooms
2t olive oil
2T blackberry vinegar (I made a bunch over the summer when we could barely leave the house without blackberry picking, but this can be bought or you could use any fruit vinegar).

Heat the olive oil in pan over medium-low heat then add coarsely chopped mushrooms and sauté until tender, or about 5 minutes. Add a pinch of salt and blackberry vinegar and cook for another 2 minutes. Remove from heat and allow to cool on a paper towel to remove excess liquid. Separate endive cups from the bunch and lay out on a platter, then fill with mushrooms and blackberries. Enjoy!!

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09/22/2023

Technically, it’s the last day of summer, although it feels fully transitioned to fall around here. Still, I wanted to celebrate what was a really beautiful summer for us with this last (for a while) summer salad. It’s so simple - green leaf lettuce, cucumber, avocado, raspberries, a soft goat cheese and pistachios. It takes - maybe - 5 minutes to put together. I top it simply with a fruity balsamic vinaigrette. Tomorrow - all fall all the time - but for today, I’m appreciating the last few seasonal berries.

09/19/2023

A few days late… L’shana tova from our family to yours!

We had a lovely weekend. We didn’t do anything fancy, but had some challah and apples and honey and read some book with the kids.

Hope this new year brings happiness and health to all.

08/22/2023

Current haul from wild blackberries in our neighborhood: blackberry lemonade, nectarine, blackberry caprese, blackberry pie, blackberry ice cream, and lots and lots of fresh blackberries. A few more items to come…. !

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08/13/2023

The joy of the Pacific Northwest in the August….. picking blackberries then making pie with the kiddos. Next up - more picking, then ice cream!

05/17/2023

Elote stuffed avocados are an absolute favorite in our house, and typically the first thing to go at a party, so they are on the “must include” list for my cookbook (it is SO CLOSE to written and laid out!!!). It has also been, hands down, the hardest thing to photograph for the book. Here are the most recent options - what do you think?

02/08/2023

I made this granita as a topper for raw oysters on Christmas Eve, but it’s quickly become a refreshing dessert in our house. It’s so simple! Juice from 4 grapefruits and 4 cara cara oranges (or blood oranges), 1 cup water and 1/4 cup honey. Heat the water, dissolve the honey, then mix with fruit juice and put in a Pyrex pan in the freezer. “Rake” with a fork every 30 minutes for about 3 hours. The garnishes are just slices of cara cara and blood oranges that I dehydrated - a fun snack or garnish!

01/31/2023

In the process of deciding on photos for my cookbook. For the caprese polenta, do you like the single polenta or the plate of many? Would love your thoughts!

01/22/2023

Today I’m sharing a recipe for Gochujang orange shrimp. We always have Gochujang sauce in the fridge, since bi bim bop is a dinner go-to for us, and my daughter eats multiple Cara Cara oranges in one sitting, so as a “use what you have and clean out the fridge” meal, I made this Gochujang orange shrimp one day. It was seriously some of the best shrimp I’d ever had outside of New Orleans. If there’s any left over, it makes for great shrimp tacos the next day. Serve it alone or with the roasted pepper sauce. Full recipe in the link in my bio or in stories today. Enjoy!

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Shoreline, WA
98133, 98155, 98177

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