Mains Archive

Asian Quinoa Lettuce Wraps

I’m always looking for healthy ways to add proteins into my meal making and quinoa is a big favorite of mine. I like how it can sort of mimic ground meat, when flavored well. I first created this recipe as an appetizer for a friend’s birthday party and have since been serving it to Colin

Lunch for One

I love the days when I actually take a few minutes to make myself a good lunch, especially one that comes, in part, from my garden. Polenta with Swiss Chard and Egg Prepare one serving of polenta*, salting to taste While polenta cooks, wash, chop and quickly fry a big handful of swiss chard over

Grilled Pizza

I love when the weather begins to take a turn for the warmer and it seems like every meal is done on the grill. One of my favorites is pizza. Pesto, spinach, and parmesan: Olive oil, garlic, tomatoes, fresh oregano and mozzarella: (fresh basil is even tastier, but I was out at the time) A

Pon Pon Tofu

This recipe goes all the way back to my high school home economics class with Miss Goughnour. Miss Goughnour had a really big impact on my love of domesticity, especially cooking. The original recipe from school called for chicken, but I’ve adapted and tweaked it over the years because I love tofu. However, if tofu

Roasted Corn Pasta Salad

This delicious pasta salad is the perfect accompaniment to Black Bean Burgers and it’s always the side that I order with my meals at the Elk in Spokane. I’ve adapted their recipe to make at home. And although I’m definitely not a fan of chipotle peppers, the flavor works perfectly here, adding just the right kick of

Black Bean Burgers

One of our favorite Spokane restaurants is the Elk, which is a great spot to enjoy brewpub style food in a neighborhood setting.  And one of the great things about living in the Pacific Northwest is the “come-as-you-are” attitude.  Things are relaxed here, but the food is great.  One of my favorite meals at the

Let’s Talk Turkey

I love this time of year. There's anticipation in the air as we prepare for family gathering together. Thatcher and Jill will be here with us this year from the east coast (along with grandma and grandpa, and Rick and Alison) and the cousins will all be reunited, which is something that is so special for


Being Portuguese, I grew up eating Linguica, which is Portuguese Sausage.  And although we're not huge meat eaters in our house, we do love it.  And you know how you can get into a recipe rut sometimes, making the same things over and over?  Well, I thought you'd like to learn about something different that

Fish Fajitas

Summer calls for light dinners and Fish Fajitas really fit the bill.  Not a fan of fish?  You can always substitute chicken, or any meat you prefer.

Lemon-Parsley Grilled Chicken

I’m a big fan of lemon and use it a lot in the spring and summer.  The fresh taste goes well with the season.  And I’ve really grown to love parsley, which when combined with the lemon in this marinade, is delicious.  I use only Italian Flat Leaf Parsley, as it seems a lot more