Kailyard Kitchen Cooking Classes

PUMPKIN & WINTER SQUASH COOKING CLASS with Chef Heather Logan of Kailyard Kitchen Jubilee Farm | Carnation, WA October 17 @ 6 pm OR October 21 @ 2 pm Come delight in the bounty of winter squash! In this class we’ll learn how to cut, cook, and prepare a variety of pumpkin and squash dishes. […]

Parsnip and Endive Salad with Citrus

(Recipe courtesy of Heather, Kailyard Kitchen) Parsnip and Endive Salad with Citrus While parsnips are usually roasted, they have a mild, sweet flavor that can be enjoyed raw. This refreshing salad would be a great accompaniment to a heartier main course or could stand alone for a light lunch. 1 pound parsnips, peeled 1 pound endives, […]

Winter Soup au Pistou

(Recipe courtesy of Heather, Kailyard Kitchen)   Winter Soupe au Pistou This is a variation of a classic French soup traditionally made with summer vegetables and pesto. I’ve mixed things up a bit to reflect the flavors of winter. 4 tablespoons olive oil 1 onion, small dice 1 large carrot, diced 1 celery stalk, diced 1 […]

Fall Session: Week 6 Box Contents

I’m so sorry for posting this a few days late!  There were some issues with a few items we ordered on Friday, so we were trying to finalize a more accurate box list to get it posted for you. Amazingly enough, we are now preparing for our fourth flood of the season – the fourth […]

Fall Session: Week 5 Recipe (Burdock, Beet, & Walnut Pilaf)

(Recipe courtesy of Heather, Kailyard Kitchen) Burdock, Beet, and Walnut Pilaf Here’s another option to utilize your burdock along with some of the other veg in this week’s box. A great side to go along with roasted chicken or a pork chop. 2 cups basmati rice 3 tablespoons butter 2 cipollini onions, finely diced 1 […]

Fall Session: Week 5 Recipe (Chamomile Poached Pears)

(Recipe & photo courtesy of Heather, Kailyard Kitchen) Chamomile Poached Pears I plan on enjoying these over my morning granola and yogurt, though I may deviate and use them to top a pound cake later in the week. 😉 2 d’anjou pears, peeled, halved, and cored 1 cup water 1 tablespoon dried chamomile blossoms (if […]

Fall Session: Week 3 Recipe (Baked Apples with Maple Whipped Cream and Granola)

(Recipe & photo courtesy of Heather, Kailyard Kitchen) As promised, here’s another simple recipe for a cozy night in… Or maybe a special breakfast if you’d like to treat yourself! Be sure to drizzle the pan juices over the apples after you place them in their bowls for serving. Baked apples with Maple Whipped Cream […]

Fall Session: Week 2 Recipe (Dandelion & Leek Frittata)

Recipe & photo courtesy of Heather, Kailyard Kitchen Dandelion and Leek Frittata 4 tablespoons olive oil 1 large leek- white and light green stalk, cut into half inch half moons 1 garlic clove, grated 1 bunch dandelion greens, roughly chopped 6 eggs 1 teaspoon each: cumin, coriander, and paprika 1 teaspoon Dijon mustard A healthy […]

Fall Session: Week 2 Recipe (Spaghetti Squash with Ricotta, Sage, and Pecans)

Recipe & photo courtesy of Heather, Kailyard Kitchen Fall is my favorite season. It gives me the opportunity to reflect, to turn inward. It provides landscapes ablaze with color and crunchy leaves to step through. Fall is the season of woodsmoke, boots by the front door, cozy flannel, and also for hearty squash. Here in […]

Fall Session: Week 1 Recipe (Celery Root Guacamole)

Recipe & photo courtesy of Heather, Kailyard Kitchen Alright, this week I’ve already covered a nice, comforting dish for a rainy day… So today I have a little pick me up! This is a really simple guacamole with the addition of roasted celery root (also called celeriac), which adds a lovely earthiness to this classic. […]