This Labor Day weekend we decided to drive all the way from Mountain View, California to Anacortes, Washington. The inspiration? My grandparents live in Anacortes and enjoy a quiet seaside life where Grandpa can watch the boats from his living room window. Unfortunately they can’t travel much anymore, so we try to make it up at least once or twice a year. I just wish we could go more often. If you’ve been wondering where I got my cooking bug look no further than my Grandparents. When I was a kid, they got cooking magazines, watched cooking shows on Channel 9, and experimented with tofu before tofu was cool. After years of them cooking for/ providing for me, now that I can actually cook one of the joys of going to visit Grandma and Grandpa is cooking a nice meal for them. This time we went out to the local store and picked up some beautiful local Sockeye Salmon and fresh Dill gone wild. DH was in charge of making seared salmon and a dill sour cream sauce, while I made a roasted asparagus portobello salad, fresh rosemary polenta topped with roasted portobello mushroom onions, and my version of Rachel Ray’s Chili Garlic Roasted broccoli. My Mom was also able to make it up, so I made everything dairy optional- she’s dairy intolerant. It was easy to put all the cheese on the side so people could add their own. The meal was a big hit, and was declared “better than a restaurant.” I think they may possibly have been biased, but it was pretty yummy!
Both on the way there and back, we stopped at Portland for some delicious gluten free dining- more on this later!
Ancho Vinaigrette Asparagus Mushroom Salad
1 bunch asparagus, washed, with tough bottom of stalk snapped off,
1/2 cup diced onions
1 pound assorted mushrooms (portobello, crimini, shitake) coarsely
2-3 tablespoons olive oil
1 tablespoon chopped fresh herbs
Salt and pepper
2 tbsp or 1/8 cup white wine to deglaze pan
1/4 cup toasted pine nuts
1 large tablespoon Feta
1 large tablespoon Blue Cheese (If anyone likes it)
Take asparagus, diced onions, a dash of olive oil and combine
thoroughly in a baking pan. Try to make sure the asparagus is in a
single layer in the pan. Roast in the oven at 350 for ten minutes and
remove from oven. Let cool. Separate asparagus from cooked, diced
onions and sautee the onions in a pan if not sufficiently caramelized.
Heat your olive oil in another pan (cast iron is best) and sautee your
I just made this delicious recipe for my grandparents, along with
fresh rosemary polenta and roasted portobello mushroom onions, seared
fresh northwest salmon with dill sour cream sauce and my version of
Rachel Ray’s Chili Garlic Roasted broccoli. Everything was really good
but this new recipe for salad was excellent. I adapted it from a Bobby