I think this is the potato salad to end all potato salads. It’s herby and tangy and filled with bacon. I literally can’t think of anything better.

I’m not a huge fan of a mayo based potato salad. There are some that are good- but it’s usually made with so much mayo and egg that the potato is almost an afterthought. This one is extremely potato forward - so use your good potatoes. It sounds silly, but it actually makes a difference if you use a good quality potato. If you can get them straight out of the ground, you will be blown away by how good it is.

Roasted Potato Salad

2 pounds small potatoes

3/4 cup olive oil

1/4 cup red wine vinegar

2 tablespoons Dijon mustard

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

2 tablespoons chopped basil

2 tablespoons chopped oregano

2 tablespoons chopped thyme

2 tablespoons chopped chives

4 strips cooked bacon, chopped

STEP 1

Preheat the oven to 350 degrees.

Chop the potatoes into quarters, or smaller to make them bite sized

STEP 2

In a jar with a lid, combine the oil, vinegar, mustard, Worcestershire, salt, pepper, and all herbs. Shake until well combined. If I don’t have a jar on hand, I’ll mix the dressing in the bottom of the serving bowl - then throw the potatoes on top and toss them all together.

STEP 3

Let the potatoes cool slightly then toss with dressing and potatoes. Let sit at least an hour in the fridge before serving.

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Oven Baked Ribs

This is the perfect main dish next to your new favorite potato salad.

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I love Chicken Picatta but I hate making Chicken Picatta. Do you know how much work it is?! Especially if we’re talking about a weeknight or a summer evening or really anytime you don’t want to spend a bunch of time in the kitchen. I have been turning my favorite dinners into meatballs lately and these are an instant hit in my house. My kids love them - I love them - and they make a great lunch the next day too!

Chicken Piccata Meatballs

dinner for four

for the meatballs:

2 pounds ground chicken

1 cup panko

4 cloves garlic, grated

2 eggs

zest of one lemon

2 tablespoons chopped capers

2 tablespoons chopped parsley

1/4 cup cold water

salt & pepper

2 tablespoons olive oil

for the sauce:

4 tablespoons butter (or Earthwise fake butter)

2 tablespoons flour

1 cup white wine

2 cloves garlic, grated

1/4 cup capers

2 tablespoons caper brine

juice of 1/2 lemon

1 tablespoon chicken bullion concentrate

STEP 1

In a bowl, combine all of the meatball ingredients and form into balls. Heat the olive oil to medium/high and brown the meatballs. Don’t worry about cooking them through - you’ll do that later. Just get each meatball brown and then remove them from the pan.

STEP 2

Once all of the meatballs have been browned, turn the heat down to medium and melt the butter. Whisk in the flour until completely combined with the butter. Deglaze with the wine and simmer one minute - whisking the whole time - until it all comes together.

STEP 3

Add the garlic, capers, brine, lemon juice, and bullion. Whisk gently. Return the meatballs to the pan and cover. Let cook about 10 minutes or until the meatballs are cooked through.

Serve with pasta tossed in garlic olive oil.

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Aperol Spritz

The perfect cocktail for your Italian style dinner - and it’s light and refreshing which is perfect with the briny capers.

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We just got back from a glorious two weeks in Scandinavia. For both Mr. Hedin and I, Sweden is “the homeland.” It’s where all of our great grandparents originated from - and after being there, we can totally see why they landed in Seattle. It’s identical. Our weather, our greenery, the water - it’s so reminiscent.

It was also cool to see how so many of our “Northwest Flavors” are also reflected in the foods of Scandinavia. Rhubarb was especially prominent. We usually associate rhubarb with spring here in Seattle - like right when strawberries come out in May - but the weather is a little cooler in Sweden, so the rhubarb was EVERYWHERE in mid-June. We happily ate everything we found with rhubarb, and loved a rhubarb soda that we had at Restaurant Barr.

My rhubarb at home is still going strong, so when we got home I tried to recreate something just like it. Mostly because it was delicious but also because when I took a sip of Jud’s rhubarb soda, all I wanted to do was to stir in a little gin.

Rhubarb sauce on ice cream in Copenhagen!

Restaurant Barr in Copenhagen used rhubarb perfectly throughout the whole dinner

Rhubarb Syrup

1/2 cup chopped rhubarb

1/4 cup sugar

1 cup water

In a sauce pan, bring all ingredients to a boil. Reduce heat and simmer until the water is reduced by half. Let cool. You can keep this in the fridge for up to one week.

If the syrup gets too thick and looks like jam, add a few tablespoons of hot water and stir (or shake it in the jar) really well. If it is still not pourable - add another tablespoon of hot water.

To make a Rhubarb Soda

In a tall glass filled with ice, add two tablespoons rhubarb syrup and top with sparkling water. Stir gently. You can add more or less rhubarb syrup as you’d like.

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Spike it!

Click below and read about how I spiked the Rhubarb Syrup with gin - and what gin to choose.

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A clambake is possibly my favorite meal ever! It’s impossibly simple, serves a crowd, and it looks so impressive. We serve it every year at our beach house for the Fourth of July. It’s always a hit (with the exception of one year when some people showed up with another guest and then told us they didn’t like shellfish - so they sat on the side and watched us eat - awkwardly).

I usually make this for a crowd. It’s a really simple way to feed a crowd. But it’s also a really fun weeknight dinner for the family! In the summer it’s a fun way to make a regular weeknight dinner seem a little more fun. Also, you don’t actually need plates.

When we make clambake for the crowd, we usually just roll out freezer paper on the table. When the clams have opened up, then we just pour it out on the table (after draining of course!) Add a few bowls of melted butter and you don’ need any other dishes! Or you can use dishes and be more civilized. Your call.

Clambake

Serves 4-6

2 cups water

1-12 ounce pale ale

2 pounds fingerling potatoes

1 pound kielbasa, cut into two inch lengths

2 lemons, cut into rounds

14 ounce bag frozen pearl onions

4 ears of corn

6 cloves garlic

2 pounds clams

2 pounds mussels

2 tsp Old Bay Seasoning

¼ cup butter, melted

1 loaf crusty bread

STEP 1

In a large pot bring to a boil beer and water with kielbasa and potatoes. 

STEP 2

Once it’s boiling, add corn, onions, one of the sliced up lemons and garlic.  Cover and cook for five minutes. 

STEP 3

Add clams and mussels to the top.  Sprinkle Old Bay seasoning over everything.  Cover and cook until clams open up.  About five minutes. 

STEP 4

Drain off liquid then pour the pot out on a table or in a large bowl.  Serve with butter on the side and a loaf of bread.

How to pull it off

1.     Prepare all ingredients – cut the kielbasa, shuck the corn, etc.

2.     Roll out freezer paper on the table and have paper towels, wipes, and extra napkins standing by

3.     Make the clambake

4.     While waiting for the clams to open up, melt the butter.

5.     Pour out the clambake.  Enjoy!

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Gin & Lillet Cocktail

The perfect refreshing cocktail for clams and crab on the beach!

Click here for the cocktail recipe

There’s a story that says Seattle is the birthplace of takeout teriyaki dinner as we all know it now. That Japanese immigrants brought some of their recipes, etc. and turned it into the take out classic we all know and love. Teriyaki arrived in the US sometime in the 1940’s but the big takeout craze came in the 1970’s - that’s the credit Seattle gets - we get the takeout craze. You’re welcome.

The best part of making your own teriyaki is that it takes less time than ordering it. And you can make a batch of the sauce and keep it for a week or so. I usually make this with chicken breast because I prefer it - I’m doing my best to eat a little healthier with small choices every day. But a classic teriyaki chicken dinner is made with chicken thighs. That’s how to go authentic. You choose what you want. It’s done the same no matter what!

Hot tip - make double the teriyaki sauce. It keeps in the fridge for about a week (or two?) and makes an even EASIER dinner down the road.

The secret to getting this dinner nailed is the side salad. It’s always a bit of iceberg lettuce, a slice of tomato and a miso ginger salad dressing. It seriously makes the entire thing work.

Teriyaki Chicken Dinner

serves 4

1/4 cup soy sauce

6 ounces pineapple juice

2 cloves garlic, minced

1 tablespoon brown sugar

1 teaspoon ginger

1 tablespoon mirin

1 tablespoon sesame oil

2 tablespoons very cold water + 3 teaspoons cornstarch

2 lbs chicken breast

2 tablespoons olive oil

rice

lettuce + tomato + miso ginger dressing

STEP 1

Preheat oven to 350 degrees

In a sauce pan, combine soy sauce, pineapple juice, garlic, brown sugar, ginger, mirin, and sesame oil. Let is simmer gently for a few minutes.

STEP 2

While the sauce is warming, bring the oil to a medium heat and pop the chicken into the pan. Let it sit there for a few minutes until the chicken releases from the pan. Flip the chicken over and put the pan into the oven.

Bake in the oven 10-15 minutes until the chicken is cooked through.

STEP 3

Whisk together the water + cornstarch and then add it to the sauce already cooking on the stove. Whisk until it all comes together and remove from the heat. The sauce will thicken up as the cornstarch heats.

STEP 4

Remove the chicken from the oven and chop it up. Toss the chicken in the sauce and serve over rice with a salad on the side!

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Gin Rickey

A light and refreshing cocktail is perfect with the Teriyaki chicken!

I will tell you that I think salad and mayonaisse are contrasting ideas. A “salad” should not include mayo in its ingredients! It’s not even a little healthy with it - and the concept of a salad (to me) is healthy. So I have protested a mac salad repeatedly for years. But every summer we host a luau at our beach house and you cannot serve Hawaiian plate lunch without mac salad! So we started researching and came up with a version that is just like you might get on a plate lunch, but with way less mayo. If you love a traditional mac salad, then take a minute before judging this one. It’s not traditional. It’s a noodle salad for the rest of us!

Mac salad is always served on a Hawaiian plate lunch. Plate lunch is my favorite thing ever. I usually get teriyaki chicken or chicken katsu - and a little mac salad on the side is actually quite delicious. This version is delightful with a plate lunch without being gloopy. I think you’ll like it no matter what your traditional mac salad preference is!

Mac Salad (for people who don’t like Mac Salad)

serves 4

1 cup macaroni noodles

1 tablespoon apple cider vinegar

1/2 cup mayonnaise

2 tablespoons milk

1 teaspoon sugar

1/4 cup shredded carrot

2 green onions, chopped

salt & pepper

STEP 1

Boil the noodles and drain when they are cooked. Immediately toss with apple cider vinegar and set aside.

STEP 2

In the bottom of a mixing bowl, combine mayo, milk and sugar. Add the noodles, carrot and green onion. Toss to coat with the dressing. Season with salt and pepper to taste.

STEP 3

REFRIGERATE! It must sit for at least one hour. Otherwise it’s not good and we’re going for surprisingly good.

*Note - I use almond milk instead of regular milk and no one has ever noticed the difference. We’ve also used vegan mayo in the past to avoid eggs. Any of those substitutions work just fine.

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Have you grilled your peaches yet?? You are going to love it if you haven’t - the grill caramelizes the sugars in the peach and it’s so good. This dinner is so simple because it relies on good ingredients and it takes almost no time.

It’s ridiculous to learn that if you have good ingredients, then you don’t need a lot of ingredients. I read an article by Ruth Reichl recently where she talked about the joy of discovering what good fresh ingredients taste like. She grew up in a non-foodie household where the joys of canned foods of the 1950’s reigned in her house. As she left home and explored the world, she uncovered the delights of French cheeses, Italian wines, Swiss chocolate, and everything else the world has to offer. But the central theme of her essay was when she discovered Americans making high quality products that rivaled or beat the imported versions.

I grew up in a ‘quality ingredient’ household but got to eat at friends houses where Tuna Casseroles and Chicken Ala King were on the table. I was so jealous. I worked to make some of those comfort recipes when I first started cooking on my own. As I got better, and ate more, I realized that the fewer ingredients, the easier it was and the better it tasted. And the quality of the ingredients is critical when you’re using fewer.

This dinner requires the best ingredients you can find. Good organic peaches - find them at a farm stand - local zucchini - find a friend that grows it - and very good chicken. I like to get the herbs at Market Spice because they are the best. The ones I used making this dish came directly from France when a friend brought them home for me from their trip.

Herbs de Provence Chicken

Serves 4

1 large split fryer, breasts, thighs, and drumsticks

¼ cup herbs de Provence

¼ cup olive oil

4 peaches, sliced in half

4 zucchini, sliced in half

2 tbs parmesan cheese

salt & pepper

STEP 1

Sprinkle Herbs de Provence and salt over the chicken pieces.  Rub in to coat completely. 

STEP 2

Grill chicken, peaches, and zucchini together in a grill pan or on the barbecue – brush with a few tablespoons of olive oil so it doesn’t stick.  If the chicken pieces are thick, start them first and grill the peaches and zucchini at the end for 5 minutes each. 

*Cook the chicken until a thermometer reads 160 degrees.

STEP 3

Sprinkle parmesan and salt & pepper over hot zucchini.  Serve everything together.

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I don’t know anyone who doesn’t like Thai takeout. Except, of course, picky kids. My own personal picky kids were so annoying about what they would and would not eat. Especially when I will literally eat anything (almost). So I started to find ways around getting my kids to eat things that they may not otherwise eat.

Burgers are the best way to introduce more flavors! Kids can start small and then move into adding more as they realize how delicious everything really is - especially when it’s all together. But start small and put each item on their plate separately.

Thai Chicken Burgers

Serves 4

1.5 lb ground chicken

juice + zest of 1 lime

3 cloves grated garlic

¼ cup panko

2 tbs cilantro

2 tbs grated ginger

salt and pepper

brioche buns

2 carrots shredded

1 cucumber shredded

4 green onions, sliced

¼ cup peanut butter

2 tbs canola oil

1 tbs rice vinegar

1 tbs soy sauce

2 tbs chicken stock

STEP 1

Mix together chicken, lime, garlic, panko, cilantro, ginger and form into patties.

STEP 2

Whisk together peanut butter, canola oil, vinegar, soy sauce, ginger, garlic, and stock in a microwave proof bowl.  Heat in the microwave at one minute increments until peanut butter is soft and the mixture comes together easily.

STEP 3

While peanut sauce cooks, cook patties on the grill or in a grill pan.

STEP 4

Grate the carrot and cucumber into a bowl with sliced scallions.  Toss vegetables in half of the peanut sauce

STEP 5

Place patty on bun.  Top with vegetables.  Add extra peanut sauce as needed.

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Greek flavors are some of my favorite flavors. This burger is all of those flavors - literally ALL OF THEM - crammed into one burger and it is epic.

We have a food truck that comes once a week to our neighborhood - and my favorite one (ok, one of my favorite ones) is the gyro truck. I see on the schedule that he’s coming, and I make sure we preorder so I know we will get our gyro fix. You can ask for extra tzatziki - and I obviously do that - but when you make your own burger versions, you can add as much as you want. You can even dip the burger into the tzatziki for extra sauciness. I for sure make that choice.

I cannot recommend it enough.

I like to make these patties ahead and leave them raw in the fridge. Then right before it’s time to eat, I pop them on the grill. I’m also home during the day, which does create a little more time for me to prep that’s not always available to everyone. So divide the jobs up! One person makes the tzatziki, one person makes the patties, another gets all of the toppings pulled together! It comes together pretty quick when you have (make) everyone help you!

Greek Burger

Serves 4

1.5lb ground chicken

½ cup chopped fresh spinach

½ cup feta cheese

1 tsp dried oregano

salt and pepper

1 cucumber, ½ cucumber grated & ½ sliced

1 cup greek yogurt

juice of ½ lemon

1 clove grated garlic

1 beefsteak tomato, sliced

4 brioche buns

1 cup greek olives

STEP 1

In a large bowl, mix together chicken, spinach, ¼ cup feta, dried oregano. (5 mins)

STEP 2

Form into four patties.

STEP 3

Combine yogurt, grated cucumber, lemon juice and 1 clove of grated garlic.  Let rest. (5 mins)

STEP 4

Cook patties over medium heat 10-15 minutes until done all the way through.  (15 mins)

STEP 5

Serve hot patties on a hamburger bun topped with tzatziki sauce, sliced tomatoes, sliced cucumber, reserved feta, and Kalamata olives. 

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Also called a German Pancake, the Dutch Baby is a family favorite! My mom used to make it all the time when I was a kid and it always seemed so fancy. Then when I got older, I realized she made it all the time because it’s so simple. My mom’s recipe is the best one out there because it’s three ingredients. AND it’s scaleable.

When I was a kid we ate it with a dusting of powdered sugar. My oldest eats it with jam. My middle with whipped cream. And my youngest eats it with Nutella, strawberries and whipped cream. He’s extra. The best part of this super simple Dutch Baby is that you can top it with literally anything. Your favorite fruit, jam, a jammy spread, your call.

So here’s the secret to this: It’s just a 1:1:1 recipe. 1 egg is the equivalent of 1/4 cup which means for each egg, you add 1/4 cup milk and 1/4 cup flour. The recipe listed here is for a 12” skillet. If you go smaller in the skillet, then scale down. We have these tiny little skillets, so I’ll make individual Dutch Babies some mornings!

Gwen’s Classic Dutch Baby

makes one 12” pancake

3 eggs

3/4 cup milk

3/4 cup flour

1 teaspoon vanilla

2 tablespoons butter

STEP 1

Preheat oven to 425 degrees.

In a blender, whiz the eggs until they are light and fluffy.

STEP 2

Slowly add the milk until incorporated. Then, with the blender going, slowly add the flour. Blend on high for two minutes until incorporated and there are no lumps. Do not over beat! Quickly stir in the vanilla.

STEP 3

Place a 12” skillet in the oven with the butter in it. Let the butter melt completely. Swirl it around and then pour in the freshly blended batter.

STEP 4

Bake 12-15 minutes until the pancake has fluffed up on the edges and is golden brown.

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