Main Dishes

Tamara Murphy’s Green Chili Pork

Courtesy Tamara Murphy of Brasa and Elliott Bay Bookstore Cafe
Serves 6
from Edible Seattle March/April 2009

For the Sauce
In summertime, use fresh poblanos and tomatillos. With fresh ingredients, blanch the tomatillos in hot water for 60 seconds, and roast, peel and seed the poblanos. The extra flavor is worth the effort. Alvarez Farms sells organic peppers and tomatillos in season.

salmon salsa verde

Seth Caswell’s Reefnet Salmon with Salsa Verde

For the sauce, Chef Caswell recommends using the inside of about a quarter loaf of airy white bread…

Joe Shlabotnik

Mushroom Stroganoff

This vegetarian meal is total comfort food. Served over buttered noodles, rice or alongside toasted bread…


Lemon Chicken with Pea Risotto

If you can’t find pea vines, watercress makes a great substitute. You can also substitute thick green onions or leeks for the spring onions if necessary.

Beef Tartare

Recipe Courtesy Ethan Stowell, of Union, Tavolata, How to Cook a Wolf, and Anchovies & Olives
Serves 4 | Prep time: 15 minutes


1 pound beef strip loin, cleaned of all fat and frozen
4 tablespoons minced capers
4 tablespoons minced cornichons
1 tablespoon minced shallots
2 tablespoons minced chives
4 tablespoons mayonnaise (preferably homemade)
1 tablespoon Dijon mustard…