Author Archives: Allison Woods

Salmon Spaghetti Salad

4 servings 8 oz dry spaghetti noodles  3 T toasted sesame oil 2 T neutral oil, or olive oil zest of 1 lime 3 T lime juice 2 T rice vinegar 1 1/2 T honey salt 12 oz salmon fillet, … Continue reading

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Granola Formula

3 c rolled oats 2/3 c coconut, pref the wide stuff 1/2 c pecans, or another rich nut like hazelnuts, possibly toasted 1/2 c sliced almonds 1/4 c sunflower seeds 1/2 c oil, your choice, but coconut is good 1/3 … Continue reading

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Romaine Slaw

This is a side at a nice restaurant in Pullman. Romaine, julienned very fine, incorporated with scallion tops and dill, and then finished with red wine vinegar, lemon juice, and salt.   Utterly addictive, and a great palate-cleanser.  

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Olympia Provisions Delicata Squash

Roast half moon slices of delicata. Serve with a drizzle of hot chili oil, maple shrup, roasted and salted pepitas, and labneh.

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Steak Picado

1 to 1.5 pounds of skirt or “asada” flat steak, 1/2 medium yellow or sweet onion, 1/2 green bell pepper, 1 yellow chili or guero chili, 3 medium cloves of garlic, 1 can stewed tomatoes, 1 potato. Steam the potato, … Continue reading

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Ramen Carbonara

Ken converted a regular recipe into this simple, grocery-store backpacking meal. Ramen Carbonara Serves: 1 Ingredients 1              Ramen Pack (Discard Seasoning Packet) 1 tbs      Olive Oil (1 packet) ¼ cup    Precooked Bacon Bits ½ tsp     Freeze Dried Garlic 2 tbs      … Continue reading

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Chinese Cucumber and Tuna Salad

This recipe is inspired by Lucky Peach’s Chineasy Cucumber Salad Serves 1 for the dressing: whisk together 1 tablespoon Chinkiang vinegar 1 teaspoon Sichuan chili oil or other hot pepper source to taste 1 teaspoon sesame oil 1 teaspoon sugar … Continue reading

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