Smoked Brined Trout

Trout is such an underrated fish. It's hardly fishy and has such a mild, delicate flavor. This makes it perfect for our brine. Our Northwest Forest Brine is forward with spices like juniper, California bay leaf, and fennel; infusing the flaky trout from the inside and out. As if this flavor bomb wasn't enough, we heat-smoked the trout to make it really taste like the Cascade Mountains. This brine does more than keep our trout juicy, it also helps preserve it making it a delicacy, hot or cold. Feel free to use any fresh trout available in your area. We always suggest buying local, the fresher the better!For a tasty salad we dressed the trout in a sour cream-Lemon Herb Pepper dressing. Then we added it atop a mound of peppery arugula for a complete meal. Enjoy it on toast with some thinly sliced radishes!

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Green Za'atar Frittata

This recipes takes about 3 minutes and only dirties a couple dishes. Through out the year, this recipe evolves with whatever is in season and whatever veggies I have in my fridge. The foundation is always a light spritz of olive oil on my plate or bowl, eggs and a 2 minute cook. Once my eggs are 3/4ths of the way cooked, I load them up with veggies such as leftover tomato sauce and arugula. I finish the open faced omelet for another minute in the microwave and give my frittata a generous sprinkle of whatever spice I'm craving. Here I used our Green Za'atar, that has toasted sesame seeds, dill, oregano and sumac for a kick of tartness. Surprise your family with a perfectly cooked frittata that took as long as making your cup of joe.

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Gluten-Free Fennel Ricotta Tomato Tart

Every little bite of this delicious tart screams summertime. The beautiful, bright flavors and buttery crust can be enjoyed either hot or cold. The peppery, gluten-free crust requires no rolling. It comes together easily with parmesan cheese. We filled the tart with a spinach and ricotta mixture, seasoned with our Italian Sausage Mix. Don't let the name mislead you, there's no sausage to be found in this mix but rather kickin' red chile flakes, black pepper, fennel seed, basil, oregano, and other Italian classics.To bejewel the tart, sprinkle some halved heirloom cherry tomatoes and little dollops of goat cheese. Bake this tart until golden brown. Make it extra special by sprinkling some fennel pollen before serving your wedge. Fennel Pollen is delicate, sweet and fragrant and compliments the bursts of tomato perfectly.Fennel Pollen on before baking or if the tart is still very hot — its flavor is heat sensitive! One of our favorite things about fennel pollen is how the fennel flavor is so forward yet somehow light and delicate. It makes for an excellent garnish and an elegant flavor enhancement.

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Floral Chia Seed Pudding

This go-to summer breakfast has infinite possibilities. We used chia seeds which are full of protein, antioxidants and fiber. Once they soak overnight in liquid, they plump up and have a tapioca-like texture that is both filling and easy to build on other flavors. Here we brewed some Floral Sonnets tea, adding a touch of honey and some Beet Powder, resulting in the beautiful magenta layer for this parfait. For the royal blue-colored pudding, we used Butterfly Pea Flower with almond milk. The next day build your parfait with the layers by adding seasonal berries and yogurt. This parfait cup will taste of chamomile, ginger and cinnamon, which bring warmth to the tangy yogurt. It's both festive and a great way to start any breakfast!

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Nigella Caesar Artichoke Toast

Now that I sling spices instead of hash, it is nostalgic to look at old recipes from my professional chef days. This recipe and I go waaay back and it remains a brunch favorite. Over time, it has evolved into a slightly healthier version. Our vegan Nigella Caesar blend brings all the flavor of a classic Caesar dressing, without the extra egg. Nutty nigella seeds add crunch and bring the umami along with Worcestershire powder and garlic. These bold flavors pair perfectly with the leeks and artichoke hearts in the spread. This makes a delightful topping for toast or flat bread. For added brunch magic, we garnished the toast with a kale Caesar salad and a poached egg. Finish it off with a sprinkle of Pacific Flake Sea Salt for crunch and enjoy!

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Asparagus Mimosa

The complement of texture and flavors that come together in this simple dish are a celebration of spring. Tender asparagus is kissed with Provencal Seasoned Salt and a little char from the grill. Watercress is nested in and the salad is topped with finely grated hard boiled eggs. The fine, fluffy eggs are said to resemble mimosa flowers for which the salad is named.To keep it simple and bright, our vinaigrette combines Lemon Herb Pepper, white wine vinegar, and Dijon mustard. This dish is light, simple, and familiar. Easy to make ahead and serve cold. You can also add bacon, capers, radishes or other garnishes.

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Raspberry Pearl Sherbet and Cava Float

Jasmine Pearl tea is hand-picked and rolled green tea leaves. After harvest, the tea is laid out and covered with jasmine blossoms before being rolled. The resulting brew releases the light, heady scent of jasmine into your cup. Here we have combined the tea with tart raspberries and honey to compliment the floral aspects in Jasmine Pearl and created an elegant sherbet. With just a splash of vodka to preserve the flavor and consistency and after a quick spin in the ice-cream machine, voila! The flavors are sensational. While incredible on its own, this sherbet shines when added to a flute of brut cava or champagne. Garnish with a few fresh raspberries and you have the perfect drink to kick off patio season.

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Pancakes in the Wild

These pancakes are so good you'll want to enjoy them for more than just breakfast. In our family they began showing up at lunch, and for potlucks and then camping trips so they became "pancakes in the wild". Created by one of the the best Moms we know - here is their story:"Imagine a little boy who never stops moving. Even when standing still he is bouncing. He's a little engine that needs constant fuel and yet is mysteriously never hungry, won’t sit down to eat, and will then melt down from low or spiking blood sugar. Add a couple of diagnoses to that mix and you have my son, age 8.""He loves pancakes, and who doesn’t? One very smart doctor, who was also a mom, advised me to try to hide more nutritious foods inside the foods he likes. Oh, and did I mention he only will eat one food item at a time? Hot dogs, and nothing else, for days. Tortellini, and nothing else, for days.""So pancakes. I started with a regular pancake and little by little, so invisibly he didn’t notice, I morphed that pancake into a tasty bundle of protein and slow burning energy for him. Inflammation inhibits executive function. With this in mind, I started with the Gluten-Free mix to try to reduce any inflammation in the body that wheat might be causing. Next, I doubled the number of eggs. Eggs are brain food and protein! Then I used whole milk for calories, calcium, and more protein — a perfect slow burning fuel. Instead of butter, I opted for coconut oil, another brain food, and most importantly the almond flour. Nuts are rich with good oils and protein. They help hold down those blood sugar spikes that result in crashes.""As a result, I ended up creating a beloved family recipe. My son has been triumphantly devouring these pancakes for the past ten years! I tried more and more almond flour but there comes a point when they become too nutty tasting for him. Try working out your own favorite proportions. You can also thin the batter for a more crepe-like result and spread it with nut butter, apple butter or, best of all, Nutella (my daughter’s favorite)."A few pro tips:- For busy (or lazy LOL) parents, you can mix a big batch and keep in the fridge for several days. Just add a little more liquid each time so the batter softens up and you're good to go!- When you make a batch, make a few extra to have on hand as grab and go snacks for hiking or packing lunchboxes.- And for the campers and picnic-ers, mix the dry ingredients in a bowl with a lid and the wet ingredients in a mason jar and you’re set to go. Put the coconut oil in a tiny mason jar and you can use it to hold any bacon grease (if you go full classic American breakfast).

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Herbes de Provence Salmon Frittata

You'll feel like you're in the south of France with this one-pan breakfast. It is easy to make for whoever is waiting for breakfast in bed on a Sunday morning, or for an easy dinner, with a salad on the side. Frittatta is an open faced dish, similar to quiche without the crust. In ours, we used capers, leeks, kale and with cured salmon. The eggs bind everything together with Herbes de Provence and bright spring flavors of dill, tarragon and chervil. Frittatas are uncomplicated and customizable so create your own version with your favorite ingredients. I'll bet you have a frittata of ingredients in the fridge right now!

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