https://thesolocook.com/2016/07/27/mussels-spain-tourism-traveling-bar/https://thesolocook.com/wp-content/uploads/2016/07/image3.jpegValencian mussels are available during the summer months. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2016/07/image2.jpegimageValencian mussels may be small but are full of flavor. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2016/07/image1-e1469645692291.jpegimagehttps://thesolocook.com/wp-content/uploads/2016/07/image.jpegimageValencian mussels may be small but are full of flavor. Photo by Christine Willmsen2016-07-27T21:49:51+00:00monthlyhttps://thesolocook.com/2015/06/16/sushi-restaurant-boston-cambridge-recipes/https://thesolocook.com/wp-content/uploads/2015/06/img_3282.jpgHarvardI'll be walking by this statue of John Harvard every day. https://thesolocook.com/wp-content/uploads/2015/06/img_3450.jpgIMG_3450https://thesolocook.com/wp-content/uploads/2015/06/img_3438.jpgIMG_3438https://thesolocook.com/wp-content/uploads/2015/06/img_3436.jpgIMG_3436https://thesolocook.com/wp-content/uploads/2015/06/img_3425.jpgmessinaChef Tony Messina sears the foie gras for this spicy tuna dish. https://thesolocook.com/wp-content/uploads/2015/06/img_3411.jpgIMG_3411https://thesolocook.com/wp-content/uploads/2015/06/img_3381.jpgIMG_3381https://thesolocook.com/wp-content/uploads/2015/06/img_3374.jpgchef Tony MessinaChef Tony Messina is the mastermind behind the combination of flavorshttps://thesolocook.com/wp-content/uploads/2015/06/img_3366.jpgIMG_3366https://thesolocook.com/wp-content/uploads/2015/06/img_3368.jpgTunaSpicy Tuna & Foie Gras Tataki with Cranberry, Goat Cheese, Black Walnut 2015-06-22T17:19:55+00:00monthlyhttps://thesolocook.com/2015/04/22/best-happy-hour-tacos-mexican-margaritas-seattle/https://thesolocook.com/wp-content/uploads/2015/02/img_2323.jpgmargaritaIt's easy to have a couple margaritas when they are only $4 each. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2015/02/img_2320-e1424674217289.jpgTacoTacos at El Borracho are just a $1 each during happy hour. Photo by Christine Willmsen2015-04-22T19:18:50+00:00monthlyhttps://thesolocook.com/2015/02/24/recipe-cauliflower-fennel-soup-vegetable/https://thesolocook.com/wp-content/uploads/2015/02/img_21661.jpgsoupCauliflower soup with fennel adds depth to this dinner. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2015/02/img_2166-e1424668269164.jpgcauliflower soupCauliflower soup with fennel adds depth to this dinner. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2015/02/img_2165.jpgIMG_2165https://thesolocook.com/wp-content/uploads/2015/02/img_2160.jpgIMG_2160https://thesolocook.com/wp-content/uploads/2015/02/img_2146.jpgIMG_2146https://thesolocook.com/wp-content/uploads/2015/02/img_2141.jpgblended souphttps://thesolocook.com/wp-content/uploads/2015/02/img_2138.jpgIMG_2138https://thesolocook.com/wp-content/uploads/2015/02/img_2136.jpgcookhttps://thesolocook.com/wp-content/uploads/2015/02/img_2135.jpgfennelhttps://thesolocook.com/wp-content/uploads/2015/02/img_2129.jpgcauiflower2015-02-24T16:40:18+00:00monthlyhttps://thesolocook.com/2015/02/09/san-francisco-restaurant-asian-food/https://thesolocook.com/wp-content/uploads/2015/02/img_1898.jpgIMG_1898Cooking staff at Benu create 18 course dinners. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2015/02/img_1894.jpgIMG_1894https://thesolocook.com/wp-content/uploads/2015/02/img_1893.jpgIMG_1893https://thesolocook.com/wp-content/uploads/2015/02/img_1840.jpgChocolate dessertChocolates hidden in wood boxes surprise the guests. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2015/02/img_1810.jpgIMG_1810https://thesolocook.com/wp-content/uploads/2015/02/img_1794.jpgIMG_1794https://thesolocook.com/wp-content/uploads/2015/02/img_1700.jpgshark fin soupFaux shark fin soup with Jinhua ham was rich, silky and aromatic. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2015/02/img_1696.jpgIMG_1696https://thesolocook.com/wp-content/uploads/2015/02/img_1669.jpgIMG_1669https://thesolocook.com/wp-content/uploads/2015/02/img_1656.jpgIMG_16562015-02-23T07:14:47+00:00monthlyhttps://thesolocook.com/2014/12/16/carribean-sandwich-seattle-lunch-restaurant/https://thesolocook.com/wp-content/uploads/2014/12/img_2524.jpgIMG_2524Bongos offers sandwiches and Caribbean plates that are hefty and tangy. Photo by Christine Willmsen2014-12-17T06:21:26+00:00monthlyhttps://thesolocook.com/2014/11/30/cooking-herbs-spices/https://thesolocook.com/wp-content/uploads/2014/11/img_1618.jpgExpired cocoaCocoa for baking had expired four years ago. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2014/11/img_1617.jpgIMG_1617https://thesolocook.com/wp-content/uploads/2014/11/img_1616.jpgspicePast it's prime time for flavor. This needs to be thrown away.https://thesolocook.com/wp-content/uploads/2014/11/img_1615.jpgExpired spicesI threw all of these spices away because they had expired years ago. Buy smaller amounts in the bulk section. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2014/11/img_1614.jpgIMG_16142014-12-01T23:22:43+00:00monthlyhttps://thesolocook.com/2014/06/20/cornish-hen-phobia-grill-recipe-poultry/https://thesolocook.com/wp-content/uploads/2014/06/img_20961.jpggrilling henFor side vegetables, add a sweet potato and half onion to the grill while cooking the hen. Photo by Christine Willmsen https://thesolocook.com/wp-content/uploads/2014/06/img_21111.jpgcornish game henChallenge yourself by grilling Cornish game hen. You'll discover just how easy it is to cook. Photo by Christine Willmsen https://thesolocook.com/wp-content/uploads/2014/06/img_2111.jpgGrilled henThis fig and lemon seasoned hen tastes great with grilled onion and sweet potato. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2014/06/img_2112.jpgIMG_2112https://thesolocook.com/wp-content/uploads/2014/06/img_2119.jpgIMG_2119https://thesolocook.com/wp-content/uploads/2014/06/img_2108.jpgIMG_2108https://thesolocook.com/wp-content/uploads/2014/06/img_2096.jpghen on grillFor side vegetables, add a sweet potato and half onion to the grill while cooking the hen. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2014/06/img_2091.jpgmarinationMarinated the two halves of the hen for two hours in a mix of oil, fig preserves, parsley, lemon juice and preserves and cloves. Photo By Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2014/06/img_2087.jpgIMG_2087https://thesolocook.com/wp-content/uploads/2014/06/img_2085.jpgcornish game henThis cornish hen is the perfect size for dinner and leftovers. Photo By Christine Willmsen2014-06-20T16:01:17+00:00monthlyhttps://thesolocook.com/2013/12/18/recipe-kale-leek-pancakes/https://thesolocook.com/wp-content/uploads/2013/11/img_14261.jpgfork kaleThe tumeric topping on the kale pancakes adds depth. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/11/img_1426.jpgfolkhttps://thesolocook.com/wp-content/uploads/2013/11/img_14151.jpgpancakeKale and leek pancakes make a perfect lunch or dinner. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/11/img_1375.jpgIMG_1375https://thesolocook.com/wp-content/uploads/2013/11/img_1396.jpgtoppingTumeric adds flavorhttps://thesolocook.com/wp-content/uploads/2013/11/img_1402.jpgfryingFry two minutes per sidehttps://thesolocook.com/wp-content/uploads/2013/11/img_1397.jpgkaleFinely chop kalehttps://thesolocook.com/wp-content/uploads/2013/11/img_1399.jpgbatterCombine ingredients for batterhttps://thesolocook.com/wp-content/uploads/2013/11/img_1415.jpgpancakesKale and leek pancakes make a perfect lunch or dinner. Photo by Christine Willmsen2015-02-23T07:10:45+00:00monthlyhttps://thesolocook.com/2014/03/12/cocktail-hot-bourbon-spiced-milk-vanilla/https://thesolocook.com/wp-content/uploads/2014/02/img_18321.jpgbourbonCombine all ingredients including bourbon, vanilla, anise, milk, maple syrup and cardamon. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2014/02/img_1840.jpgIMG_1840Use a cinnamon stick as a stir. https://thesolocook.com/wp-content/uploads/2014/02/img_1836.jpgstrain drinkStrain cocktail through a fine sieve. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2014/02/img_1832.jpgIMG_1832https://thesolocook.com/wp-content/uploads/2014/02/img_1827.jpgmaple syruphttps://thesolocook.com/wp-content/uploads/2014/02/img_1802.jpgIngredientsIngredients include bourbon and Lagrima vanilla. 2014-06-10T05:01:55+00:00monthlyhttps://thesolocook.com/2014/02/11/joule-restaurant-asian-modern-korean-cuisine/https://thesolocook.com/wp-content/uploads/2013/11/cheftable.jpgcheftableWatch cooks by sitting at the chef counter. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/11/tofu.jpgtofuCold-smoked tofu with Asian mushrooms is a star on the menu. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/11/octopus.jpgoctopushttps://thesolocook.com/wp-content/uploads/2013/11/salad.jpgpersimmon saladThe persimmon salad is full of surprises as a starter. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/11/duck.jpgduckDuck Pastrami with fried rice is decadent, comfort food. Photo by Christine Willmsen2014-02-11T18:13:08+00:00monthlyhttps://thesolocook.com/2014/01/27/superbowl-party-peanuts-snack-recipe/2014-01-27T23:05:26+00:00monthlyhttps://thesolocook.com/2013/12/10/kale-smoothie-breakfast-vitamix-mango/https://thesolocook.com/wp-content/uploads/2013/11/img_1391.jpgKale SmoothieMy kale smoothie will give you the kickstart you need in the morning. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/11/img_1386.jpgmixerhttps://thesolocook.com/wp-content/uploads/2013/11/img_1381.jpgingredientsIngredients like carrots and mango give a natural sweetness to this quick breakfast. Photo by Christine Willmsen2013-12-10T17:21:19+00:00monthlyhttps://thesolocook.com/2013/12/04/chorizo-recipe-stuffed-acorn-squash-dinner-kale/https://thesolocook.com/wp-content/uploads/2013/11/img_1540.jpgChorizo Stuffed Acorn SquashDitch the traditional sweet recipes for acorn squash and try this savory and spicy recipe. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/11/img_1530.jpgIMG_1530https://thesolocook.com/wp-content/uploads/2013/11/img_1525.jpghttps://thesolocook.com/wp-content/uploads/2013/11/img_1515.jpgIngredients for recipehttps://thesolocook.com/wp-content/uploads/2013/11/img_1512.jpgScore squash and salt and pepperhttps://thesolocook.com/wp-content/uploads/2013/11/img_1509.jpgIMG_1509https://thesolocook.com/wp-content/uploads/2013/11/img_1508.jpg2013-12-09T12:26:09+00:00monthlyhttps://thesolocook.com/2012/06/28/pie-restaurant-single-savory-swee/https://thesolocook.com/wp-content/uploads/2012/06/english-meat-pie5-e1340918360869.jpgenglish meat pie at pie restaurantThe English meat pie at Pie restaurant is the perfect size for one person. Their savory and sweet pies are made fresh daily.https://thesolocook.com/wp-content/uploads/2012/06/english-meat-pie4.jpgenglish meat piehttps://thesolocook.com/wp-content/uploads/2012/06/english-meat-pie3-e1340918240651.jpgenglish meat piehttps://thesolocook.com/wp-content/uploads/2012/06/english-meat-pie2-e1340918112504.jpgenglish meat pieThe English meat pie at Pie restaurant is the perfect size for one person. Their savory and sweet pies are made fresh daily.https://thesolocook.com/wp-content/uploads/2012/06/storefront-e1340917109446.jpgPie restaurantPie has two Seattle locations, one in the Fremont neighborhood and another at the Seattle Center. They make more than a dozen types of sweet and savory pies daily.https://thesolocook.com/wp-content/uploads/2012/06/english-meat-pie1.jpgenglish meat pieThe English meat pie at Pie in Fremont and Seattle Center is a great savory pie made fresh daily.https://thesolocook.com/wp-content/uploads/2012/06/english-meat-pie_edited.jpgenglish meat pie_editedhttps://thesolocook.com/wp-content/uploads/2012/06/english-meat-pie-e1340916557559.jpgEnglish meat pieThe English meat pie at Pie in Fremont and the Seattle Center is the perfect individual savory pie for lunch or dinner.2013-11-10T02:13:50+00:00monthlyhttps://thesolocook.com/2012/08/03/spain-tapas-restaurant-seattle-bar-cocktail/https://thesolocook.com/wp-content/uploads/2012/08/p1020051.jpgBite size artichoke appetizerThis tapas dish at Ocho will make you an anchovy and artichoke lover. https://thesolocook.com/wp-content/uploads/2012/08/p10200482.jpgDeviled egg at tapas bar in SeattleThis deviled egg delight combined salmon roe, pickled onion, tomato dust and dill. https://thesolocook.com/wp-content/uploads/2012/08/p1020047.jpgThe Solo Cook enjoying cocktail The Solo Cook enjoys a cocktail at Ocho, a tapas bar in Seattle.https://thesolocook.com/wp-content/uploads/2012/08/p10200481-e1343956279478.jpgDeviled egg at Seattle tapas barThis deviled egg delight combined salmon roe, pickled onion, tomato dust and dill.https://thesolocook.com/wp-content/uploads/2012/08/p1020048.jpgDeviled egg at Seattle tapas barThis deviled egg delight combined salmon roe, pickled onion, tomato dust and dill.https://thesolocook.com/wp-content/uploads/2012/08/p1020049.jpgDeviled Egg at tapas restaurant in SeattleThis deviled egg delight combined salmon roe, pickled onion, tomato dust and dill.2013-11-10T02:12:31+00:00monthlyhttps://thesolocook.com/2013/02/11/happy-hour-seattle-food-drinks-singles/https://thesolocook.com/wp-content/uploads/2013/02/img_0356.jpgpork cheeksTry the pork cheeks with mushrooms and peppers for a main entree at Sazerac. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/02/img_0347.jpgoystersA glass of Sauvignon Blanc pairs well with oysters. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/02/img_0345.jpgOystersTry Sazerac's freshly-shucked and fried oysters for happy hour. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/02/img_0336.jpgPork RillettesThe pork rillettes with raisin bread is satisfying and filling. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/02/img_0334.jpgIMG_0334https://thesolocook.com/wp-content/uploads/2013/02/img_0327.jpgChefs cookingSitting at the counter at Sazerac gives you a view of Chef Jason McClure's talents. Photo by Christine Willmsen2013-11-10T02:10:38+00:00monthlyhttps://thesolocook.com/2013/04/14/seattle-restaurant-surprise-dinner-indian/https://thesolocook.com/wp-content/uploads/2013/04/img_0074.jpgdessertThis tart and creamy japanese cheesecake was just one of 10 dessert offerings at Poppy. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/04/img_0071.jpgIMG_0071https://thesolocook.com/wp-content/uploads/2013/04/img_0070.jpgIMG_0070https://thesolocook.com/wp-content/uploads/2013/04/img_0068.jpgdessertGinger cake with vanilla ice cream, blood orange intrigued several guests because of the candied olives. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/04/img_0066.jpgrestaurant labelThali means a round tray on which a variety of small dishes are served, all at once, to each guest.https://thesolocook.com/wp-content/uploads/2013/04/img_0062.jpgguests at mystery meet dinnerTen of us met at Poppy, located at 622 Broadway E., Seattle on April 2.https://thesolocook.com/wp-content/uploads/2013/04/img_0056.jpgmain entreeThe black cod with carrot sauce and cucumber shiso salad came with six other small bowls of food. My favoraties were the lentil salad and the nettle soup. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/04/img_0053.jpgduckChef Traunfeld creates an amazing combination of lavender, rhubarb and angelica with this duck leg. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/04/img_0046.jpgIMG_0046https://thesolocook.com/wp-content/uploads/2013/04/img_0044.jpgIMG_00442013-11-10T02:09:02+00:00monthlyhttps://thesolocook.com/2013/08/14/restaurant-french-bainbridge-island-museum/https://thesolocook.com/wp-content/uploads/2013/08/img_0825.jpgduckduck at marche with broccolinihttps://thesolocook.com/wp-content/uploads/2013/08/img_0822.jpgDuck breastA hearty plate of duck breast with broccolini and an ancient wheat grain. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/08/img_0820.jpgIMG_0820https://thesolocook.com/wp-content/uploads/2013/08/img_0810.jpgGreg Atkinson in kitchenIf eating solo, sit near the kitchen where you can watch Chef Greg Atkinson and his team use fresh ingredients for their dishes. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/08/img_0805.jpgLyonnaise saladThe lyonnaise salad has a perfectly cooked egg via sous vide as the centerpiece. Photo by Christine Willmsen2013-11-10T02:07:37+00:00monthlyhttps://thesolocook.com/2013/10/14/sushi-happy-hour-restaurant-seattle/https://thesolocook.com/wp-content/uploads/2013/08/img_1230.jpgSeaweed SaladMy go-to salad at this restaurant is the seaweed salad for $3.75. Photo by Christine Willmsen https://thesolocook.com/wp-content/uploads/2013/08/img_1229.jpgIMG_1229https://thesolocook.com/wp-content/uploads/2013/08/img_1242.jpgTuna and Salmon SashimiLarge chunks of sashimi at Kozue restaurant make this the perfect quick dinner spot for one person. Photo by Christine Willmsen2014-01-20T19:47:24+00:00monthlyhttps://thesolocook.com/2013/09/25/restaurant-seattle-urbanspoon-ifbc-blind-pig/https://thesolocook.com/wp-content/uploads/2013/09/img_15461.jpgBeet saladBeet salad with rhubarb, feta and mizuna, photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/09/img_15491.jpgPorcini mushrooms with farroPorcini mushrooms with farro and fennel, photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/09/img_11941.jpgZucchini salad Zucchini salad with tarragon dressing, bacon and bread crumbs, photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/09/img_1546.jpgIMG_1546Beet salad with mizuno and goat cheesehttps://thesolocook.com/wp-content/uploads/2013/09/img_1549.jpgIMG_1549Porcini mushrooms with faro and fennelhttps://thesolocook.com/wp-content/uploads/2013/09/img_1561.jpgsteak with charred eggplantSteak with smoky eggplant paste, carrots and potatoes, photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/09/img_1559.jpgIMG_1559https://thesolocook.com/wp-content/uploads/2013/09/img_1178.jpgIMG_1178https://thesolocook.com/wp-content/uploads/2013/09/img_1237.jpgFood bloggers and chefsInternational Food Bloggers with chefs at The Blind Pig, photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/09/img_1223.jpgIMG_12232014-02-12T19:09:02+00:00monthlyhttps://thesolocook.com/2012/10/17/seattle-bar-latin-margaritas-beer/https://thesolocook.com/wp-content/uploads/2012/10/photo2.jpgqueso fundidoQueso fundido with house-made chorizo oozes with flavor at The Yard Cafe.https://thesolocook.com/wp-content/uploads/2012/10/photo1.jpgcocktail at The Yard cafeThe Break of Don cocktail is one of several on the drink list that you'll want to try. There also is a great selection of beers on tap.https://thesolocook.com/wp-content/uploads/2012/10/photo.jpglightening at The Yard CafeThe bare light bulbs add a rustic feel of The Yard Cafe, a small Seattle bar and restaurant.2013-11-10T01:59:17+00:00monthlyhttps://thesolocook.com/2013/11/04/recipe-parsnips-leeks-vegetarian/https://thesolocook.com/wp-content/uploads/2013/11/img_1368.jpgRoasted ParsnipsThis quick recipe combines Parsnips, leeks and mushrooms for a great dinner. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/11/img_1358.jpgparsnip recipeSpread parsnips, leeks and mushrooms on foil-covered baking sheet.https://thesolocook.com/wp-content/uploads/2013/11/img_1354.jpgchopped parsnipsPeel parsnips and cut into large chunks.https://thesolocook.com/wp-content/uploads/2013/11/img_1352.jpgParsnipsParsnips are full of fiber and low-fat. Photo by Christine Willmsen2013-11-04T21:17:42+00:00monthlyhttps://thesolocook.com/2013/10/21/diet-juice-cleanse-suja-fruit-vegetables/https://thesolocook.com/wp-content/uploads/2013/10/fuel-suja-juice.jpgfuel suja juiceFuel juice is my favorite in the cleanse line. Photo supplied by Suja website.2013-10-21T17:41:46+00:00monthlyhttps://thesolocook.com/2013/09/18/squid-pasta-recipe-video-scallops/https://thesolocook.com/wp-content/uploads/2013/09/img_0961.jpgPasta with scallopsBlack squid ink pasta is the perfect color contrast to the seared scallops. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/09/img_0956.jpgIMG_0956Boil squid ink pasta for eight minutes. Photo by Christine Willmsen2014-02-13T18:54:46+00:00monthlyhttps://thesolocook.com/2013/09/10/how-sear-scallops-cook-recipe-video-healthy/https://thesolocook.com/wp-content/uploads/2013/09/img_0965.jpgseared scallopsPat dry scallops, season and sear for 2 minutes per side. Photo by Christine Willmsen2013-09-10T19:01:16+00:00monthlyhttps://thesolocook.com/2013/08/20/tips-ripen-tomatoes-how-to-garden/https://thesolocook.com/wp-content/uploads/2013/08/img_0992.jpgyellow tomatoEven though this tomato is yellow, it's ripe. Base your ripeness on feel and when tender pull it. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/08/img_0858.jpgRipen tomatoesRipen your tomatoes with these quick tips. Heirloom tomatoes like this may look deformed but have amazing flavor. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/08/img_0835.jpgPull suckers Tear off small suckers, leaf starts, like these off the vine. Photo by Christine Willmsen 2013-08-20T14:41:40+00:00monthlyhttps://thesolocook.com/2013/07/14/recipe-corn-salmon-salad-grilling/https://thesolocook.com/wp-content/uploads/2013/07/img_0493.jpgCorn and Salmon SaladGently stir dressing in with the salad ingredients. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/07/img_0464.jpgIngredients for saladCut all your ingredients and line them up to place them in a line on your plate, then drizzle dressing on top. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/07/img_0455.jpgGrilled cornGrill corn for 8-10 minutes in the husks to keep them moist. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/07/img_0444.jpgFresh sweet cornPull back husks of corn and remove any hairs, then season with salt, cumin and chili powder. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/07/img_0488.jpgSeattle Salmon and Corn Chopped SaladA winning combination of ingredients for this chopped salad is salmon, corn and cherry tomatoes. Photo by Christine Willmsen2013-07-15T19:30:32+00:00monthlyhttps://thesolocook.com/2012/06/19/parsley-best-herb-garden-recipe-chimichurri/https://thesolocook.com/wp-content/uploads/2012/06/p10103971.jpgChimichurri drizzled on grilled steak and zucchinihttps://thesolocook.com/wp-content/uploads/2012/06/p1010378.jpgChimichurri ingredientshttps://thesolocook.com/wp-content/uploads/2012/06/p10102751.jpgflat leaf parsleyhttps://thesolocook.com/wp-content/uploads/2012/06/p1010397.jpggrilled steak with chimichurri sauceChimichurri drizzled on grilled steakhttps://thesolocook.com/wp-content/uploads/2012/06/p10102712.jpgflat leaf parsleyParsley is easy to grow in the garden and versatile in the kitchen.https://thesolocook.com/wp-content/uploads/2012/06/p10102711.jpgflat leaf parsley is the best herbParsley is easy to grow in the garden and versatile in the kitchen.https://thesolocook.com/wp-content/uploads/2012/06/p1010275.jpgFlat leaf parsleyhttps://thesolocook.com/wp-content/uploads/2012/06/p1010271.jpgflat leaf parsleyParsley is easy to grow in the garden2013-07-03T18:55:44+00:00monthlyhttps://thesolocook.com/2012/06/25/garden-share-food-strawberries-neighbors/https://thesolocook.com/wp-content/uploads/2012/06/p1010429.jpgcarrotsFresh carrots like these are great with thyme and a touch of butter https://thesolocook.com/wp-content/uploads/2012/06/p10104251.jpgFind neighbors who love gardening and swap food and recipesTony, my neighbor, is surrounded by swiss chard, peas, potatoes. strawberries and beets. He's always willing to share food from his verdant garden.https://thesolocook.com/wp-content/uploads/2012/06/p1010425.jpgFind neighbors with gardens and share Tony, my neighbor, is surrounded by swiss chard, peas, potatoes. strawberries and beets. He's always willing to share food from his garden.https://thesolocook.com/wp-content/uploads/2012/06/p1010432.jpgStrawberries These fresh picked strawberries from my neighbor Tony's garden are best when simply prepared. Try them with balsamic vinegar or thinly sliced mint.2013-07-03T18:55:27+00:00monthlyhttps://thesolocook.com/2012/07/12/arugula-avocado-salad-tomato-cucumber-gree/https://thesolocook.com/wp-content/uploads/2012/07/ingredients2.jpgingredients for arugula saladArugula with simple ingredients makes a great spicy salad with a tangy dressing.https://thesolocook.com/wp-content/uploads/2012/07/ingredients1.jpgingredients for arugula saladArugula with simple ingredients makes a great spicy salad with a tangy dressing.https://thesolocook.com/wp-content/uploads/2012/07/salad.jpgArugula salad from the gardenArugula Avocado Salad is a great lunch or dinner for one person.https://thesolocook.com/wp-content/uploads/2012/07/ingredients.jpgArugula Avocado salad ingredientsArugula with simple ingredients makes a great spicy salad with a tangy dressing.https://thesolocook.com/wp-content/uploads/2012/07/argula1.jpgarugula great for saladsArugula fresh from my garden is ready for sandwiches, pasta and my new salad recipe. Grow it or pick it up at a farmer's market.https://thesolocook.com/wp-content/uploads/2012/07/argula.jpgargula2013-07-03T18:54:59+00:00monthlyhttps://thesolocook.com/2012/07/20/best-breakfast-sandwich-basil-avocado-egg-recipe/https://thesolocook.com/wp-content/uploads/2012/07/p1010986.jpgrecipe for basil avocado egg sandwichAdd basil to egg as it is frying in the pan. https://thesolocook.com/wp-content/uploads/2012/07/p1010904.jpgBasil Avocado Breakfast SandwichBasil and avocado add a twist to an egg breakfast sandwich. This is an easy recipe perfect for one person.2013-07-03T18:54:47+00:00monthlyhttps://thesolocook.com/2012/08/29/shiso-cucumber-martini-perilla-vodka-recipe-cocktail-drink-garden/https://thesolocook.com/wp-content/uploads/2012/08/p10205222-e1346194242913.jpgmartini garnishGarnish martini with cucumber slice and two shiso leaves.https://thesolocook.com/wp-content/uploads/2012/08/p10205221-e1346193913427.jpgmartini with garnishGarnish martini with cucumber slice and two shiso leaves.https://thesolocook.com/wp-content/uploads/2012/08/p1020520.jpgshiso cucumber cocktailShiso, also known as perilla, is a great herb to use in cocktails. This martini combines shiso and cucumber.https://thesolocook.com/wp-content/uploads/2012/08/p10205072.jpgShiso cocktailShiso, also known as Japanese basil, is a great herb to use in cocktails. This vodka martini combines shiso and cucumber.https://thesolocook.com/wp-content/uploads/2012/08/p1020522.jpggarnish for martiniGarnish martini with cucumber slice and two shiso leaves.https://thesolocook.com/wp-content/uploads/2012/08/p1020498.jpgshiso cucumber martini cocktailMuddle shiso leaves and cucumber.https://thesolocook.com/wp-content/uploads/2012/08/p10205071.jpgmartiniThis martini with shiso and cucumber is silky and balanced.https://thesolocook.com/wp-content/uploads/2012/08/p10205061.jpgRed and green shisoPlant red and green shiso in June. It also can be purchased in Asian markets and grocery stores.https://thesolocook.com/wp-content/uploads/2012/08/p1020506.jpgred and green leaf shisoPlant red and green leaf shiso in June. It also can be purchased in Asian markets and grocery stores.https://thesolocook.com/wp-content/uploads/2012/08/p1010368.jpgShiso seedsShiso seeds can be bought at any nursery or garden store. 2013-07-03T18:54:25+00:00monthlyhttps://thesolocook.com/2012/09/11/simple-food-salad-cherry-tomatoes-plum-vinaigrette-carrots/https://thesolocook.com/wp-content/uploads/2012/09/p1020569.jpgmixed greens with plum vinaigrette and blue cheeseA plum vinaigrette adds a sweet tanginess to this mixed green salad with blue cheese.https://thesolocook.com/wp-content/uploads/2012/09/p10205574.jpgtomatoes and purple carrots with mixed greensMy garden produced golden sweet tomatoes and purple carrotshttps://thesolocook.com/wp-content/uploads/2012/09/p10205573.jpgtomatoes and purple carrots with mixed greensMy garden produced golden sweet tomatoes and purple carrotshttps://thesolocook.com/wp-content/uploads/2012/09/p10205572.jpgyellow tomatoes and carrots with mixed greensMy garden produced golden sweet tomatoes and purple carrotshttps://thesolocook.com/wp-content/uploads/2012/09/p10205621-e1347335850210.jpgtomatoes and carrots with mixed greensBuilding a salad is about tantalizing the eyes with colors from fresh vegetables and fruits. Dinner doesn't have to be complicated, just be creative with your ingredients.https://thesolocook.com/wp-content/uploads/2012/09/p1020562-e1347335211457.jpgsalad with carrots, tomatoes and mixed greensFresh ingredients from the garden or market are the key to a simple, but flavorful salad.https://thesolocook.com/wp-content/uploads/2012/09/p10205571.jpgtomatoes and carrotsMy garden produced golden sweet tomatoes and purple carrotshttps://thesolocook.com/wp-content/uploads/2012/09/p1020557.jpgGarden gold tomatoes and purple carrotsMy garden produced golden sweet tomatoes and purple carrotshttps://thesolocook.com/wp-content/uploads/2012/09/p1020555.jpgP10205552013-07-03T18:54:14+00:00monthlyhttps://thesolocook.com/2012/09/20/compound-butter-herbs-cooking-green-bean/https://thesolocook.com/wp-content/uploads/2012/09/p10206701-e1348079126469.jpgGreen beans and compound butterCompound butter incorporates herbs like parsley, thyme and oregano. https://thesolocook.com/wp-content/uploads/2012/09/p10206871-e1348078541194.jpgGreen beans and TilapiaSauteed green beans with melted compound butter are a great side to white fish like tilapia.https://thesolocook.com/wp-content/uploads/2012/09/p1020680.jpgP1020680https://thesolocook.com/wp-content/uploads/2012/09/p1020687.jpgGreen beans with compound butter and fishGreen beans with melted compound butter and white fish make a great dinner for one.https://thesolocook.com/wp-content/uploads/2012/09/p1020663.jpgcompound butter wrappedWrap butter in wax or plastic wrap and store in the refrigerator.https://thesolocook.com/wp-content/uploads/2012/09/p1020662.jpgcombine herbs and buttterMash herbs into soften butter with a fork.https://thesolocook.com/wp-content/uploads/2012/09/p1020656.jpgchopped herbsFinely chop two tablespoons of fresh herbs like parsley, thyme and oregano.https://thesolocook.com/wp-content/uploads/2012/09/p10206511.jpgIngredients for compound butterYou only need a couple of herbs to make compound butter.https://thesolocook.com/wp-content/uploads/2012/09/p1020651.jpgingredients for compound butterYou only need a couple of herbs to make compound butter.https://thesolocook.com/wp-content/uploads/2012/09/p1020670.jpgCompound butterGreen beans are even better with compound butter that incorporates parsley, thyme and oregano2013-07-03T18:54:01+00:00monthlyhttps://thesolocook.com/2012/10/09/quick-pasta-dinner-easy-mushrooms-garlic/https://thesolocook.com/wp-content/uploads/2012/10/p1020768-e1349561975116.jpgMushroom pasta dinner2013-07-03T18:53:48+00:00monthlyhttps://thesolocook.com/2013/01/17/chicken-soup-recipe-beet-greens-garbanzo-eas/https://thesolocook.com/wp-content/uploads/2013/01/p1020448.jpgbeet greensDon't throw away the tops of beets. I use been greens from my garden to add flavor to soups. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/01/p1020477.jpgChicken Soup with Beet GreensThis is a easy and fast soup to make with chicken, beet greens and garbanzo beans. Photo by Christine Willmsen2013-07-03T18:52:53+00:00monthlyhttps://thesolocook.com/2013/01/22/recipes-beet-salad-peas-feta-avocado/https://thesolocook.com/wp-content/uploads/2013/01/img_0236.jpgBeet, pea, cucumber saladThe sweetness of the beets, the crunch of cucumbers and the salt of feta cheese make this a great salad. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/01/p1020803.jpgbeet, tomato and avocado saladBeet, tomato and avocado salad only takes minutes to prepare. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/01/p1020794.jpgcolorful beetsRoasted beets can taste like candy when added to salads. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/01/p1020442.jpgTwo beetsBeets from the garden are great in salads. Photo by Christine Willmsen2013-07-03T18:51:45+00:00monthlyhttps://thesolocook.com/2012/06/08/fresh-mussels-harvest-prepare-clean-cook-recipe/https://thesolocook.com/wp-content/uploads/2012/06/2012-05-19-calm-and-mussel-extravaganza-0226.jpg2012 05 19 - Calm and Mussel Extravaganza 022https://thesolocook.com/wp-content/uploads/2012/06/2012-05-19-calm-and-mussel-extravaganza-0225.jpg2012 05 19 - Calm and Mussel Extravaganza 022https://thesolocook.com/wp-content/uploads/2012/06/2012-05-19-calm-and-mussel-extravaganza-0224.jpg2012 05 19 - Calm and Mussel Extravaganza 022https://thesolocook.com/wp-content/uploads/2012/06/2012-05-19-calm-and-mussel-extravaganza-0223.jpg2012 05 19 - Calm and Mussel Extravaganza 022https://thesolocook.com/wp-content/uploads/2012/06/2012-05-19-calm-and-mussel-extravaganza-0222.jpg2012 05 19 - Calm and Mussel Extravaganza 022https://thesolocook.com/wp-content/uploads/2012/06/2012-05-19-calm-and-mussel-extravaganza-0221.jpg2012 05 19 - Calm and Mussel Extravaganza 022https://thesolocook.com/wp-content/uploads/2012/06/2012-05-19-calm-and-mussel-extravaganza-0792.jpgMussels on icehttps://thesolocook.com/wp-content/uploads/2012/06/p10101682.jpgVenetian-Style Musselshttps://thesolocook.com/wp-content/uploads/2012/06/p10101681.jpgVenetian style musselshttps://thesolocook.com/wp-content/uploads/2012/06/2012-05-19-calm-and-mussel-extravaganza-0142.jpgMussel harvest on Whidbey Island2014-03-21T18:29:40+00:00monthlyhttps://thesolocook.com/2013/03/26/restaurantseattleinvitationdinnersurprise/2013-07-03T18:43:31+00:00monthlyhttps://thesolocook.com/2013/05/28/tips-tomatoes-growing-garden-plant/https://thesolocook.com/wp-content/uploads/2013/05/img_0323.jpgtomato in gardenDig deep hole, put an inch of compost and a sprinkle of fertilizer into the hole and then plant tomato in a warm, sunny spot.https://thesolocook.com/wp-content/uploads/2013/05/img_0301.jpgIMG_0301https://thesolocook.com/wp-content/uploads/2013/05/img_0076.jpgtomato seedsI planted tomato seeds indoors for the first time and had great success. Photo by Christine Willmsen2013-07-03T18:43:19+00:00monthlyhttps://thesolocook.com/2013/06/24/morel-mushroom-hunt-tasting-cook/https://thesolocook.com/wp-content/uploads/2013/06/photo3.jpgMatt IronsideMycologist Matt Ironside stirs up a creamy morel mushroom risotto for dinner after our blind tasting. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/06/photo2.jpgsauteed mushroomsThe winner of the blind tasting was the fire morels that were sauteed in light butter and a touch of salt. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/06/photo1.jpglarge morel mushroomsThe morels were gigantic and fresh. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2013/06/photo.jpgMorel mushroomBags of morel mushrooms are awaiting our very scientific blind tasting. Photo by Christine Willmsen2013-06-25T00:22:56+00:00monthlyhttps://thesolocook.com/2013/03/19/food-vegan-creator-cook-sausages/https://thesolocook.com/wp-content/uploads/2013/03/p1020462-e1363240763740.jpgField RoastField Roast vegan sausageshttps://thesolocook.com/wp-content/uploads/2013/03/p1020359.jpgP1020359https://thesolocook.com/wp-content/uploads/2013/03/p1020357.jpgP1020357https://thesolocook.com/wp-content/uploads/2013/03/p1020356.jpgP1020356https://thesolocook.com/wp-content/uploads/2013/03/p1020352.jpgfield roast employeesField Roast employees label and package sausages that are shipped throughout the U.S.https://thesolocook.com/wp-content/uploads/2013/03/p1020347.jpgP1020347https://thesolocook.com/wp-content/uploads/2013/03/p1020345.jpgP1020345https://thesolocook.com/wp-content/uploads/2013/03/p1020342.jpgP1020342https://thesolocook.com/wp-content/uploads/2013/03/p1020340.jpgfield roastField Roast employee mixes ingredients to make vegan sausages.https://thesolocook.com/wp-content/uploads/2013/03/p10203371.jpgField Roast owner David LeeDavid Lee started Field Roast in 1997 and created FareStart in 1988.2013-03-19T05:22:46+00:00monthlyhttps://thesolocook.com/2013/01/08/reality-cooking-competition-lobster-scallop-appetizer-television-restaurant/https://thesolocook.com/wp-content/uploads/2013/01/chefchristine_01.jpgtrio of amuse boucheMy seared scallop in a chilled coconut lime soup on the left was one of three amuse bouches served the night of the competition.https://thesolocook.com/wp-content/uploads/2013/01/559326_297698123674944_2133677851_n-1.jpg559326_297698123674944_2133677851_n-1https://thesolocook.com/wp-content/uploads/2013/01/61286_298240406954049_751466622_n.jpgMenu for Kitchen CircusThe menu at Rover's Restaurant includes my amuse bouche and appetizerhttps://thesolocook.com/wp-content/uploads/2013/01/p1080959.jpgP1080959https://thesolocook.com/wp-content/uploads/2013/01/p1080958.jpgP1080958https://thesolocook.com/wp-content/uploads/2013/01/photo-17.jpgChristine Willmsen and Chef Thierry RautureauChef Thierry Rautureau's positive and intense spirit in the kitchen was intoxicating. https://thesolocook.com/wp-content/uploads/2013/01/photo-18.jpgphoto-18https://thesolocook.com/wp-content/uploads/2013/01/photo-19.jpgphoto-19https://thesolocook.com/wp-content/uploads/2013/01/photo-20.jpgChristine WillmsenAfter finishing the lobster appetizer, I was all smiles in the kitchen, knowing I had challenged myself and survived.https://thesolocook.com/wp-content/uploads/2013/01/christine-kitchen-circus.jpgChristine Willmsen at Kitchen CircusBefore I stepped into the kitchen at Rover's to compete, a makeup artist polished my face and camera crew hooked up a microphone.2013-02-11T21:56:03+00:00monthlyhttps://thesolocook.com/2012/11/20/cookingcompetitionseattleroverskitchencontest/2012-11-26T13:21:27+00:00monthlyhttps://thesolocook.com/2012/11/02/lessons-live-cooking-competition-butter-kitchencircus/https://thesolocook.com/wp-content/uploads/2012/10/p1020974.jpgCake batter that needed to be cleanedIt is my responsibility to clean up the kitchen including the utensils, so like any smart resourceful home cook, I lick the cake batter off. But my butt is paying for it.https://thesolocook.com/wp-content/uploads/2012/10/p1020963.jpgbutter and more butterButter makes the food world go around. I eat pretty healthy so I was shocked to realize how much butter is needed for desserts. No wonder they are so good.https://thesolocook.com/wp-content/uploads/2012/10/p1020811.jpgThis blender and mixer is dustMy kitchen is covered in white flour and equipment like this is barely keeping up with my food challenges.https://thesolocook.com/wp-content/uploads/2012/10/p1030072.jpgThe Solo Cook buys gadgetsWith a cooking competition looming, it's a great excuse to buy more gadgets. These cutters are fun to work with in the kitchen.https://thesolocook.com/wp-content/uploads/2012/10/p1030018.jpgP10300182012-11-02T15:30:34+00:00monthlyhttps://thesolocook.com/2012/10/22/cooking-competition-restaurant-seattle-opportunity-kitchen-circus-rovers-contest/https://thesolocook.com/wp-content/uploads/2012/10/live-audition-at-rovers.jpglive audition at roversAt the live audition, Chef Thierry Rautureau asked me questions about why I should compete in Kitchen Circus.2012-10-22T15:39:08+00:00monthlyhttps://thesolocook.com/2012/10/11/blog-garden-food-event-seattle-writers/https://thesolocook.com/wp-content/uploads/2012/10/p1020446.jpgbeetsIt's October and I'm pulling my beets out of the ground. I chop the green tops and throw them into soups. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2012/10/p1020442.jpgTwo type of beetsIt's October and I'm finally pulling my beets from the ground. I throw the green tops in soups. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2012/10/p1010279.jpgbeetMy beets started to appear in the garden mid summer. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2012/10/p10107311.jpgbowl of sugar snap peasThis single girl froze some of the peas to later cook during the wet winter months. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2012/10/p10102833.jpgSugar snap peasAfter I caged these peas, blossoms appeared overnight. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2012/10/p10205482.jpgpotatoesThree types of potatoes - butter, rose and purple - grew in my garden. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2012/10/p10205481.jpgP1020548https://thesolocook.com/wp-content/uploads/2012/10/p10103222.jpgPotato plantPotatoes are easy to grow and there is always a surprise underneath. Photos by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2012/10/p10103221.jpgpotato plantPotato plants soak up the sun and are easy to grow. Photo by Christine Willmsenhttps://thesolocook.com/wp-content/uploads/2012/10/p10102832.jpgsugar snap peasAfter caging the peas, blossoms appeared overnight.2012-10-11T20:15:14+00:00monthlyhttps://thesolocook.com/2012/10/02/cooking-chef-competition-kitchen-circus-contestant-seattle/https://thesolocook.com/wp-content/uploads/2012/10/385771_280529038725186_1778060476_n.jpgcontestants of kitchen circusKitchen Circus contestants were announced and I'm one of nine who will be headed into Rover's kitchen to compete.2012-10-03T00:33:03+00:00monthlyhttps://thesolocook.com/about/https://thesolocook.com/wp-content/uploads/2012/04/img_3246_31.jpgChristine Willmsenhttps://thesolocook.com/wp-content/uploads/2012/04/img_3246_3.jpgChristine Willmsen2012-06-22T21:36:38+00:00weekly0.6https://thesolocook.comdaily1.02016-07-27T21:49:51+00:00