Recipes by PCC Chef Lynne Vea
Featured Recipe
Salade Niçoise
Try this recipe featured on King 5's New Day Northwest. Learn more about the sustainable seafood available at PCC.
Upside-Down Brown Sugar Torte with Early Summer Fruits
Grilled Mushroom Salad with Sesame Vinaigrette
Linguine with Spring Green Veggies Primavera
Thyme and Fennel-crusted Grilled Tuna
Chipotle and Pumpkin Seed-crusted Medallions of Wild Salmon
Grilled Asparagus with Mango, Olives and Capers: Tapas Style
Rhubarb Praline Torte with Spring Strawberries
Rustic Puff Pastry Asparagus Tart with Goat Cheese, Thyme and Prosciutto
Creamy Asparagus Scrambled Duck Eggs in Egg Cups with Lemon Zest Crème Fraîche
Southern-style Banana Cream Pie with Peanut Brittle Crust and Warm Bourbon Caramel Sauce
Lavender Lace Cookies with Strawberries and Chocolate
Sizzling Coriander Shrimp Tacos with Handmade Corn Tortillas
Rustic Potato-Crème Fraîche Souffle
Flan
Classic Braised Corned Beef and Cabbage with Roasted Root Vegetables, Leeks and Cranberry Horseradish Sauce
Succulent Cheese Fondue
Fresh Mango and Coconut Cake with Tart Lime Glaze
Alehouse Pepper Smoked Salmon Linguine with Basil, Spinach, Kalamatas and Chèvre
PCC Sockeye Classic Lox with Bagels, Dill and Capers
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.