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Seattle is a food lover’s paradise. Holding a sweet spot in the city’s culinary heart, the 100-year-old Pike Place Market is a popular destination for locals and tourists. The oldest continually operating public farmers’ market in the country, it pioneered the “meet-the-farmer” connection in 1907. From salmon to strawberries, halibut to haricot vert, Dungeness crab to clams, Pacific oysters to asparagus, and berries to bushels of greens, the bounty of local, seasonal foodstuffs here is breathtaking. The Emerald City is one of few places on earth where folks can name all five species of wild Pacific salmon -- and tell you their favorite. Seattle is homeport for the Alaska fishing fleet that fishes wild salmon, halibut and rockfish from icy North Pacific waters. And, yes, Seattle’s coffee really is that good – a double espresso is the best way to counter Seattle’s dreary, drizzly winter mornings. Baristas are everywhere, housed in everything from drive-up mobile vans to the ubiquitous storefronts of a certain national coffee empire.
 

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KJ

Cooking Level: Intermediate

Home Town: White Salmon, Washington, USA
Living In: Seattle, Washington, USA
About me:
I am working to become a dietitian

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April Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate
Home Town: Seattle, Washington, USA
About me: I have two boys and a very tall husband. I love to cook, but will bake cookies or cakes given any opportunity. My favorite memory of my childhood is walking into the house after a…
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Kitchen Witch 

Cooking Level: Expert
Home Town: Columbus, Georgia, USA
Living In: Seattle, Washington, USA
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500metersdeepblue Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate
Living In: Seattle, Washington, USA
About me: A simple guy in Seattle who LOVES to cook and explore the balance between creative Asian cooking and authentic flavor with limited ingredients. I will update a new dish every week…
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The reviewer gave this recipe 3 stars. This recipe averages a 3.91 star rating.

I Don't Know

Reviewed on Nov. 20, 2009 by tat2whttrsh aka Lambchop's Mom 
Mom made this when my sister and I were kids. Instead of using frozen mixed veggies, Mom would use frozen broccoli. She also doubled the cheese. I want to say she added whatever spices she had on hand as well and added a soup can of milk. Great to make to take a walk down memory lane, but needs a little more gussied up for me now.
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