Chef Rachel Duboff

Dinner with the ladies.

SE Asian vegan with . Coconut curry with sweet potatoes, bell peppers and snow peas. Sweet chili cucumber salad. And mango spring rolls with peanut dipping sauce. .

How do we make this? Here’s what went in. Date Night cooking with . Tonight we made mushroom risotto, sautéed kale, pan roasted salmon and molten chocolate cake.

It’s all about chicken tonight with . In tonight’s class we made chicken cacciatore, Jamaican coconut chicken curry and chicken katsu with a dipping sauce; all in under an hour. Weeknight cooking can still be fabulous.

Main Course Salads with Tonight’s class featured two of my favorites. antipasto chopped salad with romaine, feta, chickpeas, red pepper, red onions, Kalamata olives, salami, grilled chicken and a red wine oregano vinaigrette. Mexican chicken Caesar with fried chicken, pickled red onions, spiced toasted pepitas, tortilla strips and a creamy chipotle cilantro dressing.

Final meal of the JFR family reunion. A simple meal as I scooted off to the airport. Cooking for this family brings me so much joy. I’ve watched the kids grow up (and be born). And my heart is full as I leave. And a little sad. Love you P family; until next time. 💕

Prepping king salmon for the final dinner. Oh the glory of salmon in the Northwest.

Night 5 of the family reunion is always a favorite. A Mediterranean feast. Feeding 30 is always a bit of work, but thankfully, I have a beautiful place to cook and even more beautiful people to cook for. One more day and this is a wrap. .

Summer in the PNW. Early morning walk my sister before heading out to work and discovered the mother load - fresh, wild blackberries. These are the things that I miss about living here.

I’m in seattle catering a family reunion for one of my favorite families. 6 days of cooking, laughing and catching up. They were one of my very first clients when I started my business. I’ve lost track of the number of meals and events I have cooked for them over the last 15 years. Each and every one special, but the family reunions have always been my favorite. It didn’t take me a second to agree to fly in for the event.

Cast Iron on the Grill with . Tonight we made steak fajitas with charred veggies, roasted tomatoe salsa and a peach crisp. I added some picked veggies -cauliflower, carrots and red onions to complete the dish.

Meatless Mondays continue with . This week, we focused on a mezze plate with oven baked falafel, homemade hummus and baba ganoush, a spicy zhoug (herb sauce) and pickled veggies - we made cauliflower and carrots. I added some pickled red onion I made last week. Can’t wait!!

Artichokes are amazing plants.

Back in the classroom with after a brief hiatus. This time, we are going meatless for Mondays. A Korean inspired meal with bibimbap -crispy rice topped with roasted veggies (kale, carrots, shiitakes and green onions) and an oven baked egg. Crispy gochujang spiced tofu. And a smashed cucumber salad. All topped with a sesame gochujang drizzle. Can’t wait to eat!!

Had a fun time catering with .oconnor on Monday. Here’s a few of the creations on this Mexican themed menu.

Playing with Korean food. Gimbap and japchae.

Churro making class with . Always a fun time and delicious treat.

It’s Chinese food for dinner. Featuring Singapore noodles, blistered green bean, garlic chili bok choy and egg foo young chocked full of mushrooms, naoa cabbage and scallions.

Happy Mother’s Day to all that celebrate. Being a mom is not about giving birth, it’s about loving and looking out for those that are in your care. So a special shout out to all the “mommas”. We have my sister and brother in law and his mom with us this week; she’s the last remaining momma for all of us, so she gets a bit doted on. Pictures from last night’s post LAX arrival dinner and breakfast this morning. For dinner it was al pastor with pork and shrimp, refried beans, yellow rice, a great slaw, salsa verde, grilled corn and grilled pineapple. For breakfast we had bibimbap with kale, carrots, 5 kinds of mushrooms and scallions. .

I was craving some comfort food. For me, Chinese always fits the bill. It’s been a hard few weeks. Yesterday, I cleaned out a friend’s fridge; she’s in the ICU and we’re not sure she’s gonna make it. She’s had a lot of health challenges; as long as I’ve known her. And had recently tried to embrace vegetables and healthier eating. This meal was inspired by some of the items I brought home from her place. For me, the star of the meal was Chinese eggs with tomatoes (ion the left).I dish I had heard about but never eaten. This recipe was courtesy of . At the top is a simple stir fry with carrots, peppers, zucchini and onions. And last up, I cooked eggplant in bacon grease (there’s the unhealthy part that she would love) cooked with chilies and garlic. All served with brown rice. Lori, this meal is for you; I eat this in your honor.

Not gonna lie, tonight’s class with is a favorite. Never sad to have these leftovers kicking around. We made Singapore noodles, wok blistered green beans and stir fried baby bok choy. I’m hoarding the leftovers.

More meal prep with .oconnor. This time with paella with chicken and chorizo. Mac n cheese. Kale and chicken sausage frittata. Roasted salmon. Roasted chicken. Roasted veggies. German potato salad. Asparagus risotto. Roasted baby potatoes. Wild rice pilaf. Lentil soup. Anyone else hungry?

More meal prep with .oconnor Chicken fried rice. Rosemary garlic roasted red potatoes. Wild rice pilaf. Sweet potato soup.Tomato basil soup. Lentil soup. Roasted chicken. Roasted veggies. Roasted fingerling potatoes. Mac n cheese. Roasted salmon. Roasted halibut.

One hour and a whole mess of greens gets you this with my Glorious Greens class with . Pan roasted salmon with a pesto made from carrot tops, radish greens and fresh basil. Colcannon made from sweet potatoes, leeks and kale. A fabulous salad of fennel root, celery, apple and cilantro. And caldo verde, a Portuguese soup full of collards, potatoes and chorizo. So healthy and soooo good.