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Whittier Cooking

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Peaches and cream scones for this drizzly day in the PNW. Peach purée goes right into the dough along with chunks of fruit. Perfect to accompany a cup of coffee and your favorite Midsommer murder episode. 🫖☕️
The lemon dressing makes this salad bright, while the brussels sprouts and couscous help this dish feel hearty and satisfying enough to eat as a stand-alone meal. Don't have a grill that fits on your porch? A cast iron pan works wonders for getting some summer char on your veggies! Recipe to be posted later this week! - link in bio.
Throwing it back to summer when we devoured this delicious cake! Filled with pasty cream, lemon poppyseed sponges, lemon curd, and fresh blueberries, it's no wonder we can’t stop dreaming about it!
Who else would be content eating Delicata Squash every day of fall? We certainly would! Bake and serve with butter and cinnamon or fill with your favorite warm quinoa salad. Yum!
It’s finally October so we couldn’t resist whipping up some pumpkin curry to celebrate! 🎃🍂
This seems to be the week of trying new things! Last night we whipped up a spicy Thai style pasta using quinoa noodles and a homemade peanut sauce. Overall rating was 9/10. The only thing missing was a sprinkling of crushed peanuts on top!

Recent Posts

  • Peaches & Cream Scones
  • Cast-Iron-Grilled Grape Tomatoes and Brussels Sprout CousCous Salad with Lemon Thyme Dressing
  • Pistachio Pudding Pie with Raspberry Compote
  • Warm Brussel Sprout & Kale Salad with Egg & Fakin’ Bacon
  • Un-Wedding Cake: Lemon poppyseed with lemon curd and blueberries

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  • January 2020
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