Recipes from the Slow Food Seattle Community
Winter 2010-11
- Redbor Kale & Pomegranate Salad submitted by SFS member Ryan Miller.
- Grass-finished lamb shoulder confit with creamy parsnips and preserved huckleberries submitted by Roy Breiman, Culinary Director and Chef Mark Bodinet of Cedarbrook Lodge
- White Wine Coq Au Vin submitted by SFS board member Gracie Doyle.
- Sugar Hubbard Chili Stew by SFS board member Lucy Norris. Originally published in Edible Seattle
- Sugar Hubbard Spice Loaf by Jill Lightner, editor, Edible Seattle. Originally published in Edible Seattle
