“Stay at home” has been going on for awhile and if you’re like me, you’re ordering takeaway and cooking. If you’re looking for some new recipes, check out Atrium Kitchen’s meal kits. Chef Traci Calderon normally runs cooking classes, tours, and hosts community meals at the Pike Place Market location. Times have changed and Chef Traci is providing rotating kits with some of her most popular recipes everything you need to make a great meal! I had a sneak peek of three of the meal kits and all of them were easy to prepare and tasty! Click here for the videos.
Cedar Plank Salmon with Honey Blackberry Glaze
PNW living means that we have access to fantastic seafood. This dish starts with fresh salmon from Pike Place Fish. It was a gorgeous cut from my favorite Seattle fish mongers!
The sauce is made of macerated blackberries and more of the wild blackberry honey.
The salmon is drizzled with the sauce and fresh berries are used as garnish. This dish was fast, seasonal, and delicious!
Spot Prawn Boil with Baguette + Chive Butter
I love me a good boil and I’m a huge fan of spot prawns! There’s something comforting about having a bounty of veggies, seafood, and sausage to feast on.
I don’t have a lot of pics but this is a one-pot meal. The key is to time the cooking of the ingredients but luckily, Chef Traci does that for you! The boil includes: spring onions, lemons, potatoes, corn, Uli’s Famous Sausage, and spot prawns. When it comes out of the boiling water, season it with Herban Farm’s Rainier Rub, butter, and hot sauce. That’s it! Just look at this feast!
PNW Flank Steak
Who doesn’t love a good steak? Flank steak is great if you season it well and cook it properly. Chef Traci has a recipe for an Asian-inspired sauce that is perfect for cut of meat. Simply mix and marinade for at least 4 hours (I did mine overnnight).
The steak is cooked in the oven on a cedar plank. It’s very simple and fast! The marinade set in well and the meat was cooked just the way I like it (you can adjust, of course).