Get the latest Pacificnorthwest recipes from Group Recipes. http://www.grouprecipes.com/tag/pacificnorthwest From Chef Scott Simpson comes Blue Onion Bistro's signature dish! A rich, velvety macaroni made with blue cheese. From Bon Appetit magazine, March 2003. http://www.grouprecipes.com/23222/blue-onion-bistros-macaroni-and-blue-cheese-with-chives.html We had some beautiful *huge* shrimp and some fresh sausage from Seattle's Pike Place Market that we wanted to cook for dinner, so here's what my husband did with them. He put together a sort of paella from foods we had in the veggie bin and pantry. It was absolutely delicious!! http://www.grouprecipes.com/23220/mikes-pantry-paella.html This basic method of cooking fava beans was taught to me by chef Gabriel Claycamp of Culinary Communion. When I was recently able to get ahold of fresh fava beans, I wanted to cook them in a way that highlighted the taste of the beans themselves, and here’s how Gabriel suggested I fix them. Although fresh fava beans are, as he said, about 70% waste (and the prep time is shelling and peeling), the remaining 30% after you’ve prepared and eaten them are *well* worth the effort! We loved them! http://www.grouprecipes.com/23215/gabriels-sauteed-fava-beans.html Delicious with grilled chicken or fish! Tom Douglas owns and runs some of Seattle’s most exciting restaurants: Dahlia Lounge, Etta’s, Palace Kitchen, Lola, Serious Pie, Dahlia Bakery, and the Palace Ballroom. http://www.grouprecipes.com/21401/tom-douglas-blueberry-corn-relish.html We made these at our "Fish ID" class at Culinary Communion, served alongside the Chiptole Chile Glazed Salmon, and clams, mussels, and other wonderful foods. The fritters were my favorite recipe of the evening! :) Posted with permission. Although they're wonderful with dinner, I have to admit that I enjoy them as leftovers even more for breakfast. *grin* http://www.grouprecipes.com/21201/black-bean-fritters---culinary-communion.html From a Seattle newspaper article comes the recipe for the famous Ivar's Clam Chowder. Ivar, sadly departed, was a longtime icon in Seattle's history. http://www.grouprecipes.com/21136/ivars-clam-chowder.html A great side dish from The Herbfarm Cookbook. The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest. http://www.grouprecipes.com/21126/herbfarm-roasted-asparagus-salad-with-fried-sage.html Almost ridiculously easy to make, this soup is based on a recipe from "S.O.U.P.S. - Seattle's Own Undeniably Perfect Soups" by Michael Congdon of Seattle's Hopevine Pub and is one of my favorite soups. Although it is titled as "southwestern," this soup tastes very much like my favorite Indian dish of Chicken Korma, a mild, flavorful, non-spicy curry. I also use the soup as a baking sauce for chicken breasts, thighs, and cubed tofu - very tasty! http://www.grouprecipes.com/20281/crockpot-southwestern-pumpkin-soup-aka-korma-soup---from-michael-congdons-soups-cookbook.html Grilled salmon with a wonderful rub from Tom Douglas' popular restaurant Etta's in Seattle. http://www.grouprecipes.com/20239/grilled-salmon-with-spicy-rub---ettas-seattle---tom-douglas.html Azeteca Restaurants are a chain of Mexican-American eateries which began in the Seattle area and have spread in popularity over the Pacific Northwest and elsewhere. This is my take on Azteca Restaurant's Pollo a la Crema. Rich and delicious! Chicken breast, sautéed with onion in a delicious mild crema sauce. Although the ingredient list is long, this recipe is actually quite easy to put together. http://www.grouprecipes.com/20236/pollo-crema---creamy-mexican-chicken---aztecas-pollo-a-la-crema.html