How about JD Farms recipe for a change?

Turkey Cakes with Bbq Cole Slaw

• 16 oz Applewood Smoked JD Farms Turkey Breast (from the deli)
• 1/4 of small onion
  
• 1 medium carrot (peeled)
• 2 medium ribs of celery (10" long)
• 1/2 ground black pepper
• 1/4 cup full fat mayonnaise
• 1 large egg
• 3 tbsp white flour
• 2 pickled peppers (optional)

1. Blend in a food processor until combined and well mixed
2. Chill for one hour!
3. Use a 1/3 cup measure cup and form into a patty (lightly pack) and dredge in a 1/4 cup of flour plus 2 tbsp of Mado Seasonings (available at JD Farms Bistro Store)
4. Cook in 1/4 cup of olive oil on medium heat until golden one side (approximately 5 min) & turn and cook the same about time. Cool slightly before serving.

Cole Slaw with Bbq Sauce Dressing

• 1/4 of medium head of red or green cabbage (finely shredded)
• 2 to 3 radishes (grated)
• 1/4 of small jalapeno (sliced thinly)

Dressing

• 1 Tbsp of bbq sauce (use your favourite)
• 1 tbsp of dijon mustard
• 1 tbsp balsamic vinegar reduction (I used Nonna Pia's)
• 1 tbsp olive oil
• Black pepper to your liking

1. Mix dressing and toss in veggies. Mix to coat. Serve under the Turkey Cakes

For full instructions Brand Ambassador Jeanette invites you to watch yesterday's Talking Turkey Cooking Show video: https://fb.watch/7ZhpTx-E3e/

YUP...This is Definitely Us - Local Foodie Scene

I like that a local fruit and veggie box comes to me every two weeks:

Here's a flavor of the local scene:

Hope you enjoy! Here's to what is being a glorious spring. Next up? I head to Portland is early Tuesday for a massive conference!

Elemental 10 - 2019

Thoughtful list of 10 from BE in Bellingham blog post . There's some adds to this in the comments too.

Seared scallops with pureed celery root and sauce verte

Alaska weathervane scallops are one of the tricks of this meal.  It is the best meal I have ever made and so simple.  I made it in November, 2015. About to do it again, I think.  Vital Seafoods to order the Alaska Weathervane Scallops. See the post at my Facebook page, Da Giogio, the other place that I show that I am a bit of a foodie.

The originator of the recipe with better pictures than mine. I skipped the hazelnuts, though we know that Whatcom County is a treasure for hazelnuts!

Apparently she was doing a combo variation from 2 recipes by Barbara Lynch in Stir: Mixing It Up in the Italian Tradition.

Grilled Thai Basil Korean Ribs

Meat

• 1 1/2 - 3 pounds beef short ribs

Rib Marinade

• 1/4 cup brown sugar or 2 TBS honey (less if using agave)
• 1/4 cup soy sauce
• 2 tsp rice wine vinegar
• 1 garlic scape, minced
• 2 tsp sesame oil
• 2 scallions, thinly sliced
• 2 tbs Thai basil

Directions

Place the ribs in a zip top bag and pour the marinade over top. Seal and marinade in the refrigerator for at least 4 hours or overnight.

When ready to cook, heat grill to medium. Drain and discard the marinade. Grill the ribs, turning once, until cooked to one's liking, about 3 - 4 minutes per side. Serve with vegetable and/or salad.

Recipe courtesy Acme Farms and Kitchen

Catharineʼs World Famous Pork or Chicken Posole Verde (Slow Cooker)

For your easiest, slow cooker posole verde:

Chicken Posole Verde - Garnish with Your Favorites

Ingredients:

• 1 Onion,  Chopped
• 4-6  Pork  Chops,  ,  cut  into  3  pieces  each  with  bone
• 2-3  Large  Cans  Green  Enchilada  Sauce  -  Medium,  La Palmas or La Victoria  brand
• 1  Can  Green  Salsa,  Herdez
• 1 Can  Hominy,  Juanita's
• 1-2  Cans  Corn

For  Chicken  Version

• 8  Chicken  Thighs  With  Bone,  skin  removed  &  cut  into  3 pieces  each.

Toppings:

• Fresh  Cilantro
• Mozzarella, Goat Cheese, Cotija or Queso Fresco, Shredded/Crumbled
• Avocado,  chopped
• Sour  Cream
• Radish, sliced
• Purple Onion, chopped
• Lime, slice or wedge

Directions:

In  a  crock  pot  put  the  onions  in  first,  then  pork.    Add  the  rest.    If  there  is  room,  add  another  can  of corn  or  more  enchilada  sauce.      This  recipe  cannot  be  ruined. Cook  in  crock  pot  on  low  8-10  hours.  (Cook  in  garage  if  the  odor  is  too  strong  for  the  home.) Remove  bones.  Serve  with  toppings:  cilantro,  shredded  mozzarella,  chopped  avocado,  sour  cream.

Chicken  Version: 

Cook  as  above. When  ready,  push  the  chicken  against  the  side  of  the  crock  pot  to  break  it  up  into  small  pieces. Remove  bones.    Serve  with  above  toppings. It  is  almost  always  better  the  next  day.

Recipe courtesy Catharine Vader

Slow Cooker Fritattas, Thanks to Michele Scicolone - Author The Italian Slow Cooker

Slow Cooker and Breakfast or Brunch...what can be bad about that?  I've tried the first recipe and it is delicious.  I will try the second at some point, I am sure.  So easy!

From Michele Scicolone's The Italian Slow Cookbook

From The Italian Slow Cooker by Michele Scicolone