Author Archives: Allison Woods

Millionaire Shortbread with Toasted Coriander and Pistachios

This is cobbled from multiple recipes. shortbread: 1 cup unsalted butter, softened 3/4 c sugar 1 packed T lemon zest 1 1/2 t kosher salt 1 1/4 c shelled pistachios 1 1/2 c AP flour butterscotch: 1- 14 ounce can … Continue reading

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Lasagna with black olive sugo

Layer the following ingredients: Black olive sugo (recipe on this site. Could sub pesto or ajvar) No-cook lasagna Fresh ricotta with an egg or 2 beaten in Sliced mushrooms sauteed with olive oil and sherry, add in chicken sausage seasoned … Continue reading

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Black Olive Sugo

Brandon Pettit made this for a special dinner at Delancey, I replicated it. Saute 1 sweet or yellow onion, 5 cloves of garlic, minced or pressed, in 3T melted butter and 1-2 T olive oil, until soft. Let cool. Drain … Continue reading

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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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