"This is the best Black Bean Burger I have ever tasted!” said everyone in the kitchen when this burger went into their mouths. The trick we learned from Olaiya is to roast the beans. This recipe is complex and layered; each addition adds to the totality of the flavors. Don’t forget any of the additions and you will agree with us – that this is a damn good burger!

Go to the recipe 'Black Bean Burgers with Avocado-Lime Crema'...

I asked friend and Seattle freelance chef Olaiya Land to help me with the creation of several salads to pair with our ciders. She pulled flavor notes from each of our ciders and I pulled recipes that I wanted to reference. When we came together in my kitchen to start creating, we approached each salad, cider and ingredients with what can we add to make this an unexpected recipe. I wanted salads that were simple and came together with ease for the cook at any skill level. Chicken, green beans, corn and tomatoes at the height of summer are my favorite. Potatoes are a must in any recipe where I serve our Apricot Cider. When Olaiya looked at this list of ingredients, she said, “Curry?” We quickly mixed together a dressing with curry, sampled it with the ingredients and a smile appeared on both our faces. We prepared the salad and it was perfect.

Go to the recipe 'Green Bean Chicken Salad & Curry Vinaigrette'...

I learned two cooking tricks while making this recipe with Olaiya Land. First double grinding meat for meatballs makes the texture dense without a lot of bread crumbs. Second when you grate an onion for meatballs, the onion disappears when it is blended into meat, but the flavor is still present. Spaghetti with meatballs feels so retro but with this rich spice combination it is contemporary and totally something to serve guests. This is an amazing sauce and one that you could use again and drop eggs into for a Sunday brunch served with crusty bread for dipping.

Go to the recipe 'Moroccan-Spiced Lamb Meatballs with Spaghetti'...

This is the most satisfying soup. When I told Olaiya that I wanted to include this with the fall selections, she said, “I want to make this soup just to see how it tastes. I can’t imagine what it will taste like.” That was my reaction also. Try it. You will be so happy eating this soup: the creaminess of the melting feta with the earthiness of the quinoa – divine. Don’t forget the egg. It really is the essential flavor that the soup needs to come together.

Go to the recipe 'Quinoa Chowder with Spinach, Feta and Scallions'...

If you are looking for a dinner party soup with enough panache to serve to company, this is the one. There are so many things to love about this recipe! Seven small cardamom pods create so much flavor and aroma, and the twenty garlic cloves cook down to this lovely soft texture without any of the harshness of fresh garlic. We grow beans on the farm, and I used a white cannellini bean, but any meaty brown bean will work as well.

Go to the recipe 'Cannellini Bean & Lamb Soup'...

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Yakima, WA 98907 Phone: 509.673.2880
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