Cookus Interruptus

  (Seattle, Washington)
how to cook fresh local organic whole foods despite life's interruptions
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Poached Salmon Salad with Sun-Dried Tomatoes and Gremolata


  (Not the masters of their domain)

Startling news revealed by Ward as Cynthia prepares this savory, mouth-watering salad from one of her favorite cookbooks. Blanched green beans, red onion, sun-dried tomatoes and wild salmon gently poached in aromatics. You have to try this.  Watch video and get recipe here

 
 

Quick Red Onion Pickles

(Ward goes fishing)
Very handy to keep a jar of this bright colored condiment around.  Perks up sandwiches, salads and super easy to make. Watch video and find printable recipe here.

Our third annual haiku contest in progress.  Giving away 3 copies of Feeding the Whole Family.  Enter here.

 

 


 

 
 

Saffron Buttered Millet with Roasted Red Pepper Cream Sauce

Using the beautiful red bell peppers that are in season right now, you can make this glamorous dish using the inexpensive, nutritious whole grain millet, Saffron Buttered Millet from Cookus Interruptus.

 

 
 

Fish Tacos with Creamy Cilantro Sauce

This week on Cookus Interruptus: Fish Tacos with Creamy Cilantro Sauce (Ward barks up the wrong tree).  Utilizes carrots, cabbage, red onion, romaine and wild-caught Alaskan halibut.

 

 
 

Rosemary Red Soup

Gorgeous red color, bursting with nutrients, Cookus Interruptus brings you this savory sweet soup.  Using red lentils, beets, carrots, fresh rosemary and a dab of miso you can create this impressive starter course or vegetarian main entree.  Enjoy!

 

 
 
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