Judy’s Recipes

     Welcome to our archive of “Judy’s Monthly Recipes”, 4 great recipes centered around a theme each month!

     Judy has been cooking avidly since she was a young child growing up in a Jewish household. There seems nothing much she doesn’t like to cook — she describes Italian, Asian, Jewish, Mediterranean, and Mexican as a few of her favorite cuisines, and baking as a particular passion. She lives in Seattle, but has lately adopted Chimacum as a favorite place to explore with her husband, Dan O’Brien, who is a master butcher at Seattle’s Metropolitan Market. Cooking is where Judy finds herself most creative. “It’s my art” she tells me.

     In choosing recipes each month, Judy’s emphasis is going to be on simple seasonal dishes made with straightforward easy-to-obtain ingredients. Despite being married to an accomplished butcher, the majority of her recipes will usually be vegan.

January 2016 — Super Soups:

  • Black Bean and Bacon Soup
  • Kuri (or Pumpkin) Soup with Ancho and Apple
  • Lentil Soup with Sausage, Chard and Garlic
  • Miso and Roasted Carrot Soup

December 2015 — Breakfast Casseroles:

  • Breakfast Bake
  • Mexican Lentil and Chard Breakfast Casserole
  • Apple Cinnamon French Toast Bake
  • Prosciutto and Goat Cheese Strata

November 2015 — Crunchy Sides:

  • Kale and Brussels Sprouts Salad
  • Brussels Sprouts Salad with Maple Dressing
  • Fennel Salad with Oranges, Arugula and Black Olives
  • Celery Root, Carrot and Beet Salad
  • Kohlrabi Salad

October 2015 — Super Squash:

  • Kabocha Squash Toast
  • Kuri (or Pumpkin) Soup with Ancho and Apple
  • One Pot Butternut Squash Alfredo
  • Roasted Acorn Squash with Chile Vinaigrette

September 2015 — Terrific Tomatoes:

  • Heirloom Tomato Frico Cups
  • Grilled Bread with Ricotta and Tomatoes
  • Tomato Dust 
  • Tomato, Corn and Cheese Galette with Fresh Basil
  • Tomato Jam

August 2015 — Perfect Pickles:

  • Pickled Turnips
  • Spicy Pickled Green Beans and Fennel
  • Taqueria-Style Pickled Carrots 
  • Giardiniere Pickles
  • Zucchini Pickles
  • Market Pickles

July 2015 — Bountiful Blueberries:

  • Blueberry-Bourbon Barbecue Sauce
  • Grilled Corn and Barley Salad with Blueberries and Goat Cheese
  • Blueberry, Ricotta and Lemon Pancakes
  • Blueberry Maple Syrup
  • Homemade Ricotta Cheese (for pancakes)

June 2015 — Cheerful Cherries:

  • Pickled Cherries
  • BLC Sandwich
  • Apricot, Cherry, and Graham Cracker Crumble
  • Dutch Baby Pancake with Carmelized Cherries

May 2015 — Charming Cheeses:

  • Baked Penne with Camembert
  • Mojito Madness Bars
  • Fromage Fort
  • Spinach, Mushroom and Bacon Cheese Fondue
  • Peppered Goat Cheese Crackers

April 2015 — Incredible Eggs:

  • Eggs, Greens and Grains
  • Hoppel Poppel
  • Shakshuka—Eggs Poached in Spicy Tomato Sauce
  • Eggs & Avocado Salad

March 2015 — Super Slaws:

  • Kohlrabi and Cabbage Slaw with Tahini-Lemon Dressing
  • Kohlrabi, Apple, and Walnut Slaw
  • Warm Cabbage Slaw with Pecans
  • Asian Peanut Slaw
  • Carrot and Beet Slaw with Pistachios and Raisins

February 2015 — Meat and Potatoes:

  • Chicken Fried Steak & Milk Gravy
  • Yukon Gold Home Fries with Bacon
  • Indulgent Garlic Mashed Yukon Gold Potatoes
  • Shepherd’s Pie
  • Stuffed Eggplant with Lamb and Pine Nuts

January 2015 — New Year Smoothies:

  • Almond Smoothie
  • Autumn Smoothie
  • Green Smoothie
  • Green Peanut Butter Smoothie
  • Green Smoothie with Avocado and Apple
  • Healthy Strawberry-Almond Smoothie

December 2014 — Meat Medley:

  • Beer Braised Beef Short Ribs
  • Pork Tamale Pot Pie

November 2014 — Thanksgiving Sides: 

  • Mashed Root Vegetables with Buttermilk and Chives
  • Roasted Root Vegetables
  • Cranberry Sauce with Port and Dried Figs 
  • Brussels Sprouts Slaw with Maple Glazed Pecans
  • Crispy Jerusalem Artichokes (Sunchokes) with Balsamic

October 2014 — Pear-tastic: 

  • Winter Kale Salad with Orange Poppy Seed Dressing
  • Pear and Delicata Squash Soup 
  • Cider Glazed Pork Chops & Pears
  • Upside-down Pear Gingerbread

September 2014 — Zucchini Delights: 

  • Rava Dosa (Indian Crepes) with Summer Squash & Tomato Chickpea Masala
  • Double Chocolate Zucchini Bread 
  • Zucchini Fritters
  • Zucchini Pesto

August 2014 — Summer Favorites: 

  • Elote (Mexican Street Corn)
  • Corn with Miso Butter and Bacon 
  • Tomato Sandwiches
  • Caprese Salad
  • Cherry Tomatoes with Blue Cheese
  • Corn Salsa
  • Quinoa, Tomato and Grilled Sourdough Salad

July 2014 — Fabulous Fruits: 

  • Cherry Hazelnut Orzo Salad
  • Fennel and Nectarine Salad
  • Grilled Fruit with Balsamic Glaze
  • Lemon Olive Oil Cake with Raspberries and Pistachios
  • Nectarine and Blackberry Crisp

June 2014 — Snappin’ Peas & Tasty Turnips: 

  • Glazed Sugar Snap Peas and Hakurei Turnips
  • Pickled Hakurei Turnips
  • Sugar Snap Peas and Miso Sauce
  • Hakurei Turnip Sauté with Ginger, Carrots and Sugarsnap 

May 2014 — Rockin’ Rhubarb: 

  • Rhubarb Ginger Lemon Bars
  • Beet and Rhubarb Salad
  • Rhubarb Shortbread Bars
  • Spicy Rhubarb Chutney

April 2014 — Antioxidant Asparagus: Perhaps the single best thing about spring!

  • Asparagus Soup
  • Asparagus with Morels
  • Roast Asparagus with Worcestershire Sesame Dipping Sauce
  • Hearts of Palm, Jicama, and Asparagus Salad with Maple Sriracha Pecans

March 2014 — Seaweed Specials: Still kind of the slow season for local produce. While we wait patiently, Judy takes to the sea.

  • Furikake (Japanese Rice Seasoning)
  • Seaweed Salad
  • Seaweed and Tofu Soup
  • Roasted Nori Chips

February 2014 — Sweets and Treats: Despite Judy’s usual emphasis on healthy recipes with a vegan bent, even she can’t resist a few Valentine treats. We’ll take her lead!

  • French Apple Cake
  • White Chocolate Lemon Truffles
  • Really Great Carrot Cake
  • Best Ever Chocolate Bundt Cake

January 2014 — Cold Weather Comforts: In a nod to the New Year and shaking off the holidays, Judy focuses this month on eating healthy. Lucky for us she makes this endeavor downright pleasurable!

  • Cauliflower Steaks with Olive Pistou
  • Red Lentil and Sweet Potato Stew
  • Lentil, Black Kale, and Squash Soup
  • Slow Cooked Collard Greens

December 2013 — Roots and Rib Roast: This month Judy’s cooking up roots, and because it’s December, she’s included instructions for her high heat method for roasting a rib roast.

  • Carrots with Tahini Dressing
  • Maple Horseradish Glazed Sweet Potatoes
  • Foot Ribbons with Sage
  • Rib Roast, High Heat Method

November 2013 — Savory Apples: Everyone has an apple pie, apple cake, or some other apple dessert recipe. Judy this month wants you to feature apples in your entrées and side dishes!

  • Apple Burgers
  • Apple-Mango Chutney
  • Cheddar and Herb Baked Apples
  • Rye Bread Dressing with Apples and Sauerkraut

October 2013 — Squash: Judy’s first round of recipes are here to help us prepare and enjoy this year’s bounty of tasty orange flesh. Don’t miss out, as there are some surprising twists such as cocoa in the caponata!

  • Wheat Berry and Apple Stuffed Delicata
  • Butternut Caponata
  • Delicata and Chickpea Hummus
  • Roasted Butternut Soup with Coconut

Questions or Comments?