COOK AT HOME

Bring the flavors of Eat Local Week home to your own kitchen, and challenge yourself to some 100% local meals!

Cooking Classes

Wild Greek Kitchen
At the Community Food Co-op’s Healthy Connections building, with Dandelion Organic Delivery’s Maria Stavarkas and Jonny Lane
Simple traditional Greek dishes using wild and local Northwest veggies.  $10-20 suggested donation to Sustainable Connections and to cover costs.  Space limited, call (360) 933-1130 to register. 

Chef in the Market
Visit the chef’s booth at the Bellingham Farmers Market for expert (and delicious) demonstrations of using local flavors to create your own culinary masterpieces.  September 6 features Ciao Thyme’s Jessica & Mataio Gillis, and September 13 features chef Mary Ellen Carter. 

Cookbooks

Every great Eat Local Week kitchen needs a good guide to local, fresh, seasonal cooking.  Consider these books for inspiration. 

At Joe’s Garden Mary Ellen Carter
Blue Eggs and Yellow Tomatoes Jeanne Kelley
City Gardeners Cookbook Seattle P-Patches
The Farm to Table Cookbook Ivy Manning
Farmers John’s Cookbook John Peterson & Angelic Organics
Fresh Food Fast Peter Berely
From Asparagus to Zucchini Madison Area CSA Coalition
Grub Anna Lappe
Local Flavors Deborah Madison
Simply Organic Jesse Ziff Cool

Recipes Featuring Local Food, Fall Season

Soups

New England Clam Chowder 
Borscht   
Creamy Tomato Soup    
Cauliflower-Parsnip Soup with Beet Crisps    
Corn Chowder      
Grilled Tomato and Red Bell Pepper Soup           
Yellow Pepper Soup    
Clam and Corn Chowder      
Grilled Tomato-Bell Pepper Gazpacho   
Vegetable Lentil Soup       
Butternut Squash and Apple Soup      
Beet Soup in Roasted Acorn Squash        
Curried Butternut Squash Bisque

Salads

Green Bean Salad  
Charred Eggplant Salad      
Panzanella (Tuscan Bread Salad)      
Peach, Tomato and Sweet Onion Salsa    
Grilled Vegetable Salad with Fresh Basil    
Farmers' Market Salad with Spiced Goat Cheese Rounds      
Potato Salad with Basil Oil   
Grilled Zucchini Salad with Purslane and Tomato    
Warm Potato and Mushroom Salad      
Potatoes and Haricots Verts with Vinaigrette      
Beet and Red Cabbage Slaw

Appetizers and Small Plates

Stuffed Bell Peppers with Feta and Herbs     
Smoked Salmon Tea Sandwiches with Beets and Dill Yogurt      
Stuffed Poblanos with Black Beans and Cheese     
Red Bell Peppers Stuffed with Seitan, Roasted Tomatoes and Rice     
Stuffed Tomatoes     
Grilled Tricolor Peppers     
Corn Pudding with Basil    
Baked Spiced Butternut Squash with Apples and Maple Syrup

Vegetable Plates

Grilled Eggplant "Enchiladas" with Red Chile Sauce      
Zucchini Blossom Tacos      
Gumbo Z'herbes        
Mushroom, Apple and Potato Cake      
Penne with Grilled Eggplant and Radicchio Sauce        
Green Bean, Zucchini and Potato Stew       
Grilled Zucchini and Bell Pepper Fattoush        
Gratin of Greens        
Roasted Autumn Vegetables        
Braised Beets and Red Cabbage          

Omnivore Plates

Smoked Salmon and Mozzarella Calzone     
Basic Pizza Dough Recipe      
Buttermilk Chicken with Peach, Tomato and Sweet Onion Salsa        
Sumac Chicken with Bread Salad       
Campfire Trout with Herbs and Bacon      
Pear Pork        
Basil Chicken Hash               
Zucchini-Wrapped Fish Fillets        
Fettuccine with Smoked Salmon, Goat Cheese, Leeks and Zucchini       
Roast Beef Perfection

Desserts and Projects

Blackberry Slump      
Plum Berry Crisp      
Blueberry Blackberry Spice Syrup      
Slow Roasted Tomatoes     
Sweet and Chunky Apple Butter     
Summer Squash Bread and Butter Pickles    
Homemade Spicy Dill Pickles