We got to spend time in Korea when I was a kid. It was a lovely way to learn about other cultures and flavors at an early age. Korean flavors have been my favorite ever since. I love mixing Korean flavors into different places - a burger seemed like the perfect spot to start! I can’t wait to hear what you think!

Kim Chi Burger

Serves 4

1 ½ lb ground beef

4 eggs

2 tbs fresh grated ginger

4 tbs mayonnaise

2 tbs soy sauce

4 brioche buns

4 leaves romaine lettuce

1 ½ tbs gochuchang

2 cloves grated garlic

STEP 1

In a Ziploc bag, combine together beef, gochuchang, garlic, ginger, and soy sauce.  Mash around and let rest. 

STEP 2

Heat the barbecue or grill pan to medium high heat.  Form the meat into patties and pop on the grill.

STEP 3

Cook the burgers 5-7 minutes until done through.  Butter the buns and toast them alongside the burgers.

STEP 4

Fry each egg.  Let the burgers rest while the eggs cook.

STEP 5

Spread mayonnaise on toasted buns.  Top with burger patty, kim chi, lettuce and the fried egg.

---

This is one my my top ten favorite dinners. We make this all the time in the summer - and you should too! A giant bowl of fresh mussels is one of the most amazing summer dinners.  Here in the Pacific Northwest we are so lucky to be surrounded by waters filled with delicious, plump mussels.  Grab a loaf of crusty bread, gather your family and enjoy a casual dinner together!

Beer Steamed Mussels

Serves 4

4 lb mussels, scrubbed and beards removed

2 8-ounce beers (light ones like Rainier)

2 strips bacon

½ onion, diced

½ cup basil, ripped

¼ cup chives, chopped

2 tbs butter

1 tsp sea salt

1 lemon, zested and juiced

1 tsp red pepper flakes

2 cloves garlic

STEP 1

In a large skillet, cook together bacon and onions until soft and bacon has rendered at least one tablespoon of fat.

STEP 2

Add butter, basil, chives, garlic, and red pepper flakes.  Stir to soften for about 1 minute

STEP 3

Pour in beer and mussels.  Cover with a tight fitting lid and let steam over medium heat until mussels have opened. 

STEP 4

Discard any mussels that haven’t opened and serve with crusty bread.

---

Summer dinners are the best dinners - light and refreshing. I happen to think a homemade pizza with a little salad is a great summer dinner. This is especially simple if you skip making your own pizza dough and pick up one in the refridgerated case at the grocery store.

Fig & Prosciutto Pizza + arugula salad

Serves 4

For the pizza dough

1 package active dry yeast

1 tablespoon sugar

1 cup very warm water

2 ½ cups flour

2 tablespoons olive oil

1 teaspoon salt

½ cup Fig Jam

2-4 Figs

2 oz Prosciutto

4 oz Blue Cheese

4 cups Arugula

1 cup Blackberries

2 tbs Lemon juice

¼ cup Olive oil

2 tbs white wine vinegar

1 tsp Dijon mustard

1 ounce Shreds of Parm

STEP 1

Preheat oven to 450 degrees.

In a small bowl, combine yeast, sugar, and water.  Let sit 10 minutes until foamy.  Stir flour and salt together and add yeast mixture and olive oil to dry ingredients.  Combine until smooth dough has formed.

STEP 2

Remove dough from bowl and divide in half. Roll into rounds and let rest for about 20 minutes.

STEP 3

Roll out pizza dough and spread a thin layer of fig jam.  Top with slices of prosciutto, sliced figs, and crumbled blue cheese.

STEP 4

Pop into the oven and cook 8-10 minutes until crust is crispy. 

STEP 5

In a jar or small bowl combine oil, white wine vinegar, lemon juice, and mustard.  Mix dressing well.  In a bowl, combine arugula and blackberries and toss with dressing.  Top with flakes of parmesan cheese.

---

There’s a cookie shop near our house that makes a cookie called the Mackle-s’more. It’s a S’more cookie named after Macklemore in case you didn’t get the pun. At my son’s school they do a research project on a famous Washingtonian at the end of fourth grade. My son chose Macklemore. As a complete over achiever, that mean I had to make my own version of these Macklemore inspired cookies. They are ridiculously good. I can’t even tell you how much I love them.

I learned a few tricks when making them so yours will be prettier than mine. First, wait at least five minutes from bringing the cookies out of the oven to putting the chocolate on top. Otherwise you get a puddle of melted chocolate and it definitely isn’t as cute. Second, I usually just scoop the cookie dough and let it do it’s thing. That’s not possible with the marshmallows. It’s best to roll the dough a little and try to shove the marshmallows into the center. Lastly, the better the chocolate, the butter the cookie. I highly recommend something dark. I ran out when I was making mine since I didn’t plan on making two batches so I ended up with a little Hershey’s in the mix.

S’mores Cookies

Makes 24

1 cup butter

1 cup brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup mini marshmallows (lightly packed)

1 box graham crackers

2 bars chocolate broken into 24 squares

STEP 1

Preheat oven to 350 degrees. Cream together butter and both sugars until lightened in color.

STEP 2

Add eggs and vanilla. Beat until fluffy.

STEP 3

Add together flour, baking soda, and baking powder. Blend them before adding to the butter mixture. Just barely mix then add the marshmallows.

STEP 4

Lay out half of a graham cracker on the baking sheet. Top with a scoop of cookie dough. Use your hands to form a ball - tucking the marshmallow into the center of the cookie as much as possible. Bake 10-12 minutes.

STEP 5

Remove from the oven and immediately transfer to a baking rack. Let cool five to eight minutes and then press a square of chocolate on top. Serve once the chocolate has re-hardened.

Here he is - my own Macklemore.

---

This is my ultimate summer dinner. It’s light and refreshing and cooks in no time at all. But best of all - it has clams! I adore clams. If you don’t have easy access to a beach full of them (we don’t - our beach does not have great clams) you can order them online. I buy from Hama Hama regularly.

Let me know what you think of it! And share your photos - tag me so I can see @ali.hedin. I can’t wait to see what you make.

Spaghetti with clams

Serves 4

1 pound spaghetti noodles

2 tablespoons olive oil

2 tablespoons butter

2 large shallots, roughly chopped

1 teaspoon red pepper flakes

1 cup white wine

2 pounds manila clams

1 lemon, zested and juiced

½ cup chopped parsley

STEP 1

Cook spaghetti noodles in a large pot and save 1 cup of pasta water after draining.

STEP 2

In a large skillet, heat oil and butter over medium heat.  Cook shallots and red pepper flakes until tender. 

STEP 3

Pour in wine, lemon zest & juice. Season with salt and pepper, and add clams.  Cover with a tight fitting lid and leave alone for 5 minutes or until most of the clams have opened.  Stir gently.  Any clams that haven’t opened should be discarded. 

STEP 4

Add cooked spaghetti to the clams and toss.  Pour in reserved pasta water ¼ cup at a time – you may not need all of the pasta water.  When the pasta does not seem dry, stop adding water.  Serve hot with chopped parsley.

---

This time of year we are racing from one baseball game to another meeting to something else and next thing you know, you’re scrambling for dinner at 9pm and everyone eats cereal. This sandwich is a fab solution. All you need is about 30 minutes BEFORE everything starts. Then wrap it up and take it with you to the baseball game. You’ll look like a rock star. You’ll be fed and happy. And - most importantly - you won’t have to have cereal again tonight.

Steak Sandwich with Caramelized Onions

Serves 4

2 lbs flank steak

2 red onions, sliced

2 tbs red wine vinegar

2 cups spinach

16 oz ricotta cheese

¼ cup parsley, chopped

¼ cup fresh thyme, chopped

2 tbs chives, chopped

2 tbs olive oil

¼ cup butter

5 cloves garlic

1 loaf crusty bread

STEP 1

Preheat broiler to 500 degrees.  Cut bread in half and toast in the oven, quickly, until golden brown.  Rub each side of the toasted bread with a clove of garlic.  Set aside.

STEP 2

Grate the remaining cloves of garlic onto the top of the steak and rub over the top evenly.  Sprinkle with salt and pepper. Place steak in the oven and cook 5 minutes.  Flip steak over and cook an additional 2-3 minutes until internal temperature reaches 160 degrees.  Remove from oven and let rest 10 minutes.

STEP 3

Melt butter in a large skillet over medium-low heat and slowly cook onions with red wine vinegar until tender and lightly browned. 

STEP 4

In a small bowl, mix together ricotta, herbs, and olive oil.  Spread over each side of the bread.

STEP 5

Pile spinach on top of one side of the bread.  Slice steak and lay on top of spinach.  Add the onions to the top and cover with the other side of the bread loaf. 

---

Deviled eggs, deviled eggs, every one loves deviled eggs. There are a million ways to make them, and none of them are wrong - but sometimes people add ingredients that just don’t belong. The secret is in boiling the eggs just so - cold water over eggs and bring to a boil real slow. Then turn the heat off and let sit for 10 minutes. Drain and cover with cold water and ice until it’s cooled off enough you can peel the eggs well. Rinse them in cold water to remove left over shell. Smash together with equal parts yolk and mayonaisse - a dash of pickle juice makes them amaze. Pipe it back into the white and top with paprika. It’s a traditional deviled egg that’s hard to beat - a.

Simple Deviled Eggs

6 eggs, hardboiled

1/4 cup mayonaisse

1 tbs pickle juice

salt & pepper

paprika

STEP 1

Pop eggs into a pan and cover with water. Bring to a boil. Then turn off the heat. Let rest 10 minutes.

STEP 2

Drain boiling water and cover eggs with ice and very cold water. Peel the eggs.

STEP 3

Slice the eggs in half and pop out the yolk. Save the white on a plate - and clean them up so they don’t have tiny bits of yolk on them.

STEP 4

Mash together egg yolks, mayonaisse, and pickle juice. Season with salt and pepper.

STEP 5

Pipe the yolk mixture back into the whites and sprinkle the tops with paprika.

---

Tots are the absolute, hands down best. This St. Patrick’s Day I put them to the test. First cook the tots until they’re super crispy, pulling them early is super risky. Once they come out toasty and hot, top them quick and top them a lot - with pastrami, sauerkraut, and swiss. Then back on broil until they are *chef’s kiss.* While still warm, drizzle 1000 island on top. Eat with a fork until they’re gone - you can’t stop!

Reuben Tots

1 lb tater tots

1/4 lb sliced pastrami

4 slices swiss cheese

1/2 cup sauerkraut

1000 Island Dressing

STEP 1

Toast the tots until they are extra crispy. I cook them on 450 for at least 40 minutes. But don’t burn them!

STEP 2

Turn the oven onto broil and let it warm up. Pile the hot tots into the center of the pan and top with meat, cheese and sauerkraut. Pop in the broiler and watch it closely! Pull them out then the cheese is bubbly.

STEP 3

Top with 1000 Island Dressing and eat immediately! Chances are you’ll need a fork.

---

Will your family only eat trees and not broccoli butts? I’ve turned them into a soup that’s good for your guts. Cooked down with onion, garlic and broth - then blended with spinach to a smooth froth. I top mine with pepper and parmesan cheese. It’s super good for you and done in a breeze.

Green Detox Soup

Serves 4

1 onion, chopped

2 cloves garlic

2 cups broccoli butts, chopped

2 cups broth

3 cups spinach

salt to taste

In a large stock pot, cook together garlic, onion and broccoli butts until slightly browned. Add stock and bring to a boil. Cook 3-5 minutes until the broccoli butts are just tender. Season with salt. Pour into the blender and blend together with spinach. Eat immediately topped with fresh ground pepper.

---

This eggplant pasta is the perfect way to feed vegetarians or for Meatless Monday. The eggplant is grilled, which gives it nice char and everything else I buy in a jar. You can make your own pesto, if you choose - I just like when things are ready to use. Boil the pasta and toss it all in. You’re only 15 minutes from din-din!

Eggplant Pesto

With sundried tomatoes

Serves 4

1 large eggplant, sliced into 8 rounds

1 ¼ cup olive oil

1/2 lb noodles

1/2 cup pesto

1 cup sun dried tomatoes in oil

1/2 cup chopped kalamata olives

½ cup parmesan cheese

STEP 1

Bring a large pot of water to a boil.  Toss eggplant with ¼ cup olive oil and 1 tsp salt.  Let rest

STEP 2

Grill eggplant on the grill or in a grill pan.  Cook until eggplant is soft.

STEP 3

Toss cooked noodles with pesto, chopped eggplant, olives and sundried tomatoes.

STEP 4

Serve with parmesan cheese and fresh basil

---