PAN SEARED SCALLOPS WITH MADAGASCA VANILLA HONEY Ingredients: 4 – Scallop(U-10) 1 tsp – Kosher Salt 1/2tsp – Black Pepper 3T – Canola Oil 1T

WASHINGTON ALDER GRILLED CHICKEN -From December 2009 Member Spotlight John Fisher Ingredients: ½ cup of Fruity white wine 2 tbsp olive oil 2tbsp lemon juice

CHICKEN TAGINE AND BEET MANGO SALAD SLIDER -From January 2010 Member Spotlight – Tamas Ronyai Safeco Field at TASTE Washington- The chefs of Safeco Field

POACHED PEARS IN WINE SAUCE -By February 2010 Member Spotlight – Stefanie Branica Yield: Serves Four Ingredients: 4 each – Bartlet or Bosc Pears (Hard

CHOCOLATE BROWNIE COOKIES -By April 2010 Member Spotlight – Janet Waters This is an interesting ‘gluten free’ and ‘dairy free’ recipe… Ingredients: 1 # 14 oz Powdered

CHICKEN BASQUAISE -By May 2010 Member Spotlight  – Dan Lewark CEC, AAC, CCA Yield: Serves Four Ingredients: 1 ea 3 ½ lb chicken, cut into

RED ONION AND ROSEMARY MARMALADE -By June 2010 Member Spotlight – Rob Nathe Yield: 1 quart Ingredients: ¼ cup olive oil 2 lbs red onions

KOREAN BBQ BABY BACK RIBS -By July 2010 Member Spotlight – Sharlene Greendyk Sauce Ingredients: 1 cup Soy Sauce 16oz Thai Chili Sauce 2 tea Sirachi

FORAGE PORAGE -By September 2010 Member Spotlight Kevin Blaylock Ingredients: 2 pounds mixed wild mushrooms, such as Chanterelle, Chicken of the Woods, Porcini, Morels, Lobster, etc… 1/2

HUNGARIAN RAGOUT VINAIGRETTE -By October 2010 Member Spotlight Chris Plemmons Ingredients: ½ C white wine vinegar 1 Tbsp Dijon mustard 1 ½ – 2 Tbsp Two Snooty