A few nights a week we decide we aren’t drinking. Not for any big reason, just because we don’t need to/want to/feel like it. But sometimes, it’s nice to have something a little more special than bubbly water. This is that.

I’ve also found it’s kind of nice to go through the process of “mixing a drink,” with the muddling, and the shaking and the straining, this is that.

The flavors are perfect for right now, it’s light and refreshing. The coconut water adds a depth that is so delish. If you don’t have it, you can always muddle the cucumber and mint and just top it with bubbly water - it’s also good, but not AS good.

Coconut Cucumber Mocktail

makes two

12 slices of cucumber

3 sprigs of mint

1 lime

2 cups coconut water

mint, cucumber slices and lime wedges for garnish

STEP 1

Drop the cucumbers and mint into a cocktail shaker. With a muddler or the handle end of a table knife, muddle together the cucumber and mint until it’s completely smashed.

STEP 2

Pour in the coconut water and squeeze half a lime - add ice. Shake well.

STEP 3

Strain into glasses filled with fresh ice. Garnish with cucumbers, limes and a spring of mint.

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In New Orleans I ordered shrimp creole at almost every restaurant. I wanted to try it everywhere we went. One thing was clear - it’s amazing. I didn’t just order it because I wanted to test it, but also because it was my favorite thing on almost every menu.

Bringing it home, it didn’t make sense to make it with shrimp. We don’t really have that here. Crab would be epic, but it’s out of season, and then I saw a gorgeous piece of wild caught salmon and BOOM. This is perfect. It’s northwest - and it’s creole - all together. It’s the perfect marriage of two places.

The best thing I learned about making this sauce is that it’s virtually the exact same recipe no matter where you look. The secret to making it the best version is to keep cooking it. Can you make it this morning? That will be your best sauce. Can you make it yesterday? Even better. You will not regret spending a few extra minutes on this sauce.

I doubled the sauce when I made it. And then froze it. Then when I need a quick-ish dinner, this is ready to go. If you bring the sauce to a boil and pop in frozen shrimp, you’ll have a fab dinner on the table in no time.

Salmon Creole

serves 4

1 cup chopped celery

2 cups chopped onion

1 cup chopped green bell pepper

2 cloves garlic, minced

1 teaspoon thyme

1 teaspoon oregano

2 teaspoons freshly ground pepper

1 teaspoon paprika

1/2 teaspoon cayenne pepper

2 cup chicken or seafood stock

2 bay leaves

1 - 28oz can crushed tomatoes

1/2 tablespoon worchestershire

juice of 1/2 lemon

2 pounds salmon

2 tablespoons olive oil

salt & pepper

long grain rice

fresh parsley

STEP 1

Preheat oven to 425 degrees.

In a large stock pot, melt together onion, bell pepper, celery and garlic. Cook for a while over low heat until everything is translucent. Season with salt & pepper.

Add herbs and stir to coat.

STEP 2

Pour in stock and add bay leaves. Bring to a low simmer for 10 minutes until things start to smell good.

STEP 3

Add tomatoes, Worcestershire and lemon. Stir and let simmer. Let this cook as long as possible. The longer, the better. Season with salt & pepper. But at a minimum, cook for 20 minutes.

STEP 4

Pat the salmon dry. Drizzle the top with olive oil and season with salt and pepper. Place the filet on a baking sheet lined with foil. Bake 10 minutes or until flaky.

STEP 5

Serve fish hot over rice smothered with the creole sauce. Top with fresh parsley.

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Pour the perfect cocktail

A Hurricane cocktail on the side transports you to New Orleans!

I made these for dinner last week and completely held my breath as I served them. Technically, my kids love salmon - they love pickles - they love rice - they love kimchi. But all together, with the miso, I just wasn’t sure. Turns out I had nothing to be worried about. They loved them. And asked to have them again soon. Especially the ‘quickles’ which I’m making again this week with a Korean beef dinner!

‘Quickles’ are quick-pickles. When the vinegar mixture is hot, it’s poured over the cucumbers and - because they are smashed - they soak up the liquid and turn into a delicious version of a pickle. I don’t totally know what the story is with smashing the cucumbers. I saw it online and started reading about it. What I discovered (basically) is that smashing them opens up more ‘pores’ of the cucumber so it has better ability to soak up flavors. It’s suppose to be a great solution for salads, etc. where you want them to absorb dressing or - in this case - vinegar solution. It was worth a shot and I was impressed. I’ll totally smash them! Plus, the teenagers were intrigued and all came into try smashing. Family activity!

I did not include directions on making rice. I’m assuming you can make rice? Or you have a way you prefer? I make rice on the stove top. But my mom used a rice maker. My sister-in-law likes the bags of almost cooked rice. I honestly don’t care how you make it. I (obviously) think my way is right. But you do you.

Some miso paste is a little dry. Using the mortar and pestle ensures that everything gets mixed together. You don’t need to use it - just an option. A bowl and the back of a spoon works the same!

Miso Salmon Bowls with ‘quickles’

serves 4

2 pounds salmon filets

2 tablespoons miso (brown or yellow)

2 tablespoons sesame oil

2 teaspoons mirin

2 teaspoons soy sauce

1 cucumber

1/2 cup white vinegar

1/2 cup rice vinegar

2 tablespoons salt

2 tablespoons brown sugar

4 peppercorns, cracked

1 teaspoon red pepper flakes

kimchi for serving

rice

edamame

pickled ginger

STEP 1

Preheat oven to 350 degrees.

In a small skillet bring to a low boil the white vinegar, rice vinegar, salt, brown sugar, peppercorns and red pepper flakes. To ‘crack’ the peppercorns you can use a mortar and pestle or smash them with the back of a knife. No peppercorns? Use fresh ground pepper - about 1/2 teaspoon or less.

STEP 2

Slice the cucumbers into large chunks then smash them with the side of a knife to break them apart. Pop them into a bowl or a pint jar. Once the vinegar mixture has come to a low boil (just a few bubbles on the sides and the sugar is melted) pour it over the cucumbers. Let rest until it’s time to eat.

STEP 3

Line a baking sheet with foil and pop the salmon on top of the foil. Pat it dry with a paper towel.

In a small bowl (I used a mortar and pestle) combine the miso, mirin, soy, and sesame oil. Blend until it’s a paste. Spread generously over the salmon. Pop into the oven and bake 10 minutes. Then turn up the heat and broil at 500 degrees for 5-10 minutes depending on the thickness of your salmon. To check, use a fork and pull back a small section - it should be flaky and the same color all the way through.

STEP 4

Serve the salmon over cooked rice with the ‘quickles’, edamame, pickled ginger, and kimchi.

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Clam Chowder is literally my favorite soup ever. We took a roadtrip several years ago down highway 101 which goes down the coast of Washington, Oregon and California (at some point it turns to Highway 1 but I can never remember where that happens). Every restaurant that we stepped into, I got clam chowder. Some were great. Some were gloopy. Some had too much dill. Some had too many potatoes. One was even red which is the most dreadful thing you can do to chowder.

Clam Chowder

Serves 4

4 strips bacon, chopped

1 small onion, finely chopped

4 stalks celery, finely chopped

2 cloves garlic

¼ lb potatoes, finely chopped

1 can clams

8 oz clam nectar/ clam juice

4 cups seafood stock

1 bay leaf

1 cup half and half

¼ cup flour

2 tbs parsley, chopped

1 bag oyster crackers

STEP 1

In a large pot, cook bacon until browned.

STEP 2

Add onion, celery, potatoes, and garlic. Cook until onions and celery are softened. Stir regularly.

STEP 3

Pour in stock and clams. Don’t drain the clams before – pour the liquid into the pot. Add the bay leaf. Cover and cook 20 minutes.

STEP 4

Whisk together half and half with the flour. Very slowly whisk in 1 cup of the hot soup broth.

STEP 5

Pour flour mixture into the soup pot and stir until incorporated.

STEP 6

Serve with fresh parsley and oyster crackers on top.

I never saw the allure of fat asparagus. The skinny ones seemed much more fancy, the fat ones seemed too meaty. Then I got to have dinner with Alice Waters - yes, that Alice Waters - and she was going on about how much she loves fat asparagus. So it seemed worth a shot.

You guys, we have been missing out. Fat asparagus is where it’s at! And what’s amazing is that it is as meaty and tender as you’d hope. It works brilliantly as a meat substitute in these tacos. I’ve had it in tamales as well - amazing! It ‘s totally worth trying the giant ones.

If you live in the Pacific Northwest, then you know the good ones are coming in from eastern Washington right now. Scoop them up while you can! You won’t regret it.

Fat Asparagus Tacos

Serves 4

1 bunch really fat asparagus

3 avocados

1 tomato, chopped

¼ cup queso fresco, crumbled

1 can black beans or 2 cups beans, soaked

1 white onion sliced thin

1 bell pepper, sliced thin

8 tortillas

2 tbs cumin

¼ cup chili powder

salt

pepper

2 clove garlic, crushed

¼ cup pepitas

1 jalapeno

2 lime, juiced

½ cup greek yogurt

STEP 1

Preheat oven to 450 degrees.

Toss asparagus, bell pepper, and onions with 1 tbs cumin, 2 tbs chili powder, salt & pepper, garlic, and lemon juice.  Roast in the oven until tender.

STEP 2

In a blender, combine 1 avocado, 1 jalapeno, 1 clove garlic, the juice of 1 lime, and ½ cup greek yogurt.  Blend until smooth.  If it gets stuck, add 2 tbs milk. 

STEP 3

In a sauce pan, heat up the beans and add 1 tbs cumin and the remaining chili powder.  Season with salt and pepper as needed.

STEP 4

Scoop vegetables onto warm tortillas.  Top with beans, queso, pepitas, chopped tomatoes, and spicy avocado cream

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When I was a little girl, my aunt made a minestrone soup for every big family event.  It was her thing.  And it was so good.  As I got older, I realized that most of the soup was cans of things; cans of beans, cans of tomatoes, cans of vegetables etc. and I don't love cans of things.  There is no way to avoid a few of the cans but I can add more vegetables - like real ones - and bulk up the health factor.  

This time of year I'm in the mood to eat healthier but I feel like the weather is constantly challenging me.  When it is cold and grey and rainy in Seattle, all I want is a giant bowl of something hot and creamy that comes with a side of bread.  That's not the best way to make my body feel healthier - and let's be honest, my spring Palm Springs trip is coming up fast and my winter body is not exactly a bikini body.  A soup that's filled with vegetables gets me over that craving and feeling better about myself.  Only four months to Palm Springs!

This makes a boat load of soup.  It's a recipe I wrote for four people and it's what I make for 4-6, but realistically, you've got lunch for days.  And it's easily frozen.  

WINTER MINESTRONE SOUP

Serves 4

STEP 1

In a large stock pot, cook onion, parsnips, carrots, 2 cloves garlic until onions are is soft.

STEP 2

Add tomatoes & beans & spices.  Stir to incorporate

STEP 3

Pour in stock and bring to a boil.

STEP 4

Add noodles, kale and cabbage and cook until noodles are done.  Season with salt and pepper. Serve with parmesan cheese on top.

1 onion

2 parsnips

3 carrots

2 cloves garlic

2 cups kale, chopped

2 cups cabbage, chopped

1 15oz-can kidney beans

1 15oz-can garbanzo beans

1 28oz-can diced tomatoes

6 cups vegetable stock

2 tsp dried oregano

2 tsp dried basil

2 cups noodles

salt and pepper

½ cup parmesan cheese

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I don’t know why, but January is always the time when I want tropical drinks, tropical foods, and I love to set up my tiki bar! How about you? Let’s start with some baked shrimp that are like your favorite tiki bar appetizer, only with baking instead of frying which makes it slightly (actually a lot) better for you. Same great flavor - same great coconut - just less oil.

And don’t forget the sauce, it’s totally mandatory.

Baked Coconut Shrimp

Serves 4

1 lb shrimp, raw and deveined

1 egg, beaten

1 clove garlic, grated

½ cup shredded coconut

½ cup panko breadcrumbs

salt and pepper

4 tbs melted butter

1 cup rice

2 tbs mayo

2 tbs honey

½ tsp sriracha

juice of 1 lemon (2 tbs)

1 bunch cilantro for serving

STEP 1

Preheat oven to 400 degrees. 

In a saucepan with a lid combine rice and water.  Bring to a boil.  As soon as it boils, reduce the heat to low and cook – covered – 20 minutes.  Remove from heat and fluff with a fork.

STEP 2

Mix bread crumbs and coconut in a zip top bag

STEP 3

Beat egg in a large bowl with the grated clove of garlic.  Toss shrimp with the egg until well coated. Remove shrimp from the bowl using a slotted spoon so any extra egg stays behind in the bowl.  Add the shrimp to the coconut mixture.  Toss to coat.

STEP 4

Brush a baking sheet with 1-2 tbs melted butter.  Pour out shrimp on to the sheet.  Drizzle remaining butter on top of the shrimp.  Pop in the oven and bake 10-15 minutes until totally pink and crispy on top.

STEP 5

Whisk together mayonnaise, honey, sriracha, and lemon juice.  Serve shrimp over rice with sauce on the side.  Sprinkle cilantro over the top to serve!

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Fresh salmon is possibly the best thing you can only find here in the Pacific Northwest. Outside of the PNW, I think the salmon is terrible. If it isn’t line caught, wild salmon, then it’s not worth eating. Find the best. It’s totally worth it. Even the frozen is fine, if it’s been flash frozen on the fishing vessel.

The combination of salmon and dill is indisputable. The flavors of both pop when they are combined. Cucumber is another go-to with salmon. This cucumber salad is one my grandfather was famous for making - it’s so delicious - and it’s really good with the salmon. It’s even better tomorrow!

Dill Salmon with Cucumber Salad

Serves 4

2 pounds wild caught salmon filet

¼ cup butter, room temperature

¼ cup dill, chopped

2 lemons

2 cucumbers, sliced thin

1 white onion, sliced thin

1 cup white wine vinegar

2 tablespoons sugar

salt and pepper

spray oil

STEP 1

Preheat oven to 400 degrees and line a baking sheet with foil. Lightly oil the foil – the spray kind works best.  With a sharp knife, cut the salmon into four equal pieces and lay them on the foil.

STEP 2

In a small bowl combine together the butter, dill, the zest of one lemon and a healthy amount of salt and pepper with a fork. Spread the butter mixture over top of the salmon pieces so each piece has a nice even coat. Place a lemon slice on top of each piece of fish and pop it in the oven. Bake at 400 degrees for 10-15 minutes until the flesh of the fish is pale pink all the way through.

STEP 3

In a bowl, combine vinegar, salt, and sugar.  Add cucumbers and onions to it and toss to coat.  If all cucumbers aren’t submerged in the liquid, press them down with a bowl or plate.   

STEP 4

Check for doneness by pulling back a small section from the thickest part of the fish. If there is any doubt, pull the fish out of the oven and cover with a piece of foil. It will continue to cook slightly under the foil.

Serve fish with cucumbers and enjoy!

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This is my ultimate summer dinner. It’s light and refreshing and cooks in no time at all. But best of all - it has clams! I adore clams. If you don’t have easy access to a beach full of them (we don’t - our beach does not have great clams) you can order them online. I buy from Hama Hama regularly.

Let me know what you think of it! And share your photos - tag me so I can see @ali.hedin. I can’t wait to see what you make.

Spaghetti with clams

Serves 4

1 pound spaghetti noodles

2 tablespoons olive oil

2 tablespoons butter

2 large shallots, roughly chopped

1 teaspoon red pepper flakes

1 cup white wine

2 pounds manila clams

1 lemon, zested and juiced

½ cup chopped parsley

STEP 1

Cook spaghetti noodles in a large pot and save 1 cup of pasta water after draining.

STEP 2

In a large skillet, heat oil and butter over medium heat.  Cook shallots and red pepper flakes until tender. 

STEP 3

Pour in wine, lemon zest & juice. Season with salt and pepper, and add clams.  Cover with a tight fitting lid and leave alone for 5 minutes or until most of the clams have opened.  Stir gently.  Any clams that haven’t opened should be discarded. 

STEP 4

Add cooked spaghetti to the clams and toss.  Pour in reserved pasta water ¼ cup at a time – you may not need all of the pasta water.  When the pasta does not seem dry, stop adding water.  Serve hot with chopped parsley.

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This eggplant pasta is the perfect way to feed vegetarians or for Meatless Monday. The eggplant is grilled, which gives it nice char and everything else I buy in a jar. You can make your own pesto, if you choose - I just like when things are ready to use. Boil the pasta and toss it all in. You’re only 15 minutes from din-din!

Eggplant Pesto

With sundried tomatoes

Serves 4

1 large eggplant, sliced into 8 rounds

1 ¼ cup olive oil

1/2 lb noodles

1/2 cup pesto

1 cup sun dried tomatoes in oil

1/2 cup chopped kalamata olives

½ cup parmesan cheese

STEP 1

Bring a large pot of water to a boil.  Toss eggplant with ¼ cup olive oil and 1 tsp salt.  Let rest

STEP 2

Grill eggplant on the grill or in a grill pan.  Cook until eggplant is soft.

STEP 3

Toss cooked noodles with pesto, chopped eggplant, olives and sundried tomatoes.

STEP 4

Serve with parmesan cheese and fresh basil

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