The Walsh Cookbook

  Zucchini cake sounds weird. I know. But you can't taste the zucchini. It makes the cake moist and delicious! I also like to tell myself that since zucchini is in it it's healthy.  My mom got the recipe from Kismet Rasmusson. She used to make it for Brandon when he came home from Santa Clara and for his birthday. Brandon used to be a very picky eater who only ate Campbell's Vegetable Soup when he was little. This is a great use for zucchinis that are way too big, like the baseball bats we accidentally grow in our garden in Utah.

After months and months of requests from Aunty Cathy and the rest of the Walsh clan, the Spicy Edamame post is FINALLY going up.  I'm sorry I did not post sooner, but nevertheless, here it is. Edamame is not only a great appetizer to bring to family gatherings, but also a wonderful snack to enjoy at home.  Hot or cold these little beans will keep you coming back for more. This recipe is a combination of an Edamame recipe that my best friend Gwyn made for me during college, and a recipe I dissected from the pupu-style edamame that I purchased from the Safeway back home on Oahu.  I could never make it quite the way Gwyn did or like the one from Safeway, but I think my version suits my tastes!

This was invented when I had some leftover chicken from the Grilled Lemon Chicken Salad , and wanted to find some way to use it.  I had also been to a middle eastern market that day, which has the most incredible Iraqui Flatbread that is baked fresh daily.  It's called Pars Market in Salt Lake, and their website is here , and they've got all sorts of awesome and different stuff if you're willing to try it!  I also got a mix of different mushrooms from the Asian markets, and I almost decided not to add the chicken at the last second because I was worried how it was all going to taste together, but I am very glad that I added it, because this pizza was delicious!  what you will need

The only thing better than a regular oreo is a giant oreo! If you have hands, you can make these cookies. There are only 6 ingredients and if you can stir and hold a mixer you are set.  My mom got the recipe from and old dinner group friend, Joye Shiozawa. They are my favorite with a big glass of milk!   

This is a delicious and flavorful way to cook salmon. The salmon is stuffed with garlic, italian parsley, and sundried tomatoes and it is soooooo good! We've made it a couple of times already this summer and I can't get enough of it.   Lynn Kestle gave my mom the recipe and it's from a Canadian pamphlet called "BC's Best Salmon Recipes". The recipe is by Canadian BBQ champion, David Veliacic, and it is called "The Only BBQ Salmon". 

Panzanella was initially invented as a way to use up left over bread, but since I have a boyfriend who is insanely obsessed with bread we end up buying fresh bread to make it. This recipe is adapted from the Barefoot Contessa's recipe for Panzanella. It's a great light summer salad that is substantial enough to hold you over for a couple hours. Or it's great as a side for grilled fish, or chicken, whatever you like really! If you want to keep it for a couple hours, keep the bread and the vegetables separate and don't put the vinaigrette on until you're half an hour away from eating. 

I've just been out of town, which means my boyfriend has only stayed alive thanks to Del Taco and Burger King.  When I came home he requested "something light" for dinner, so this popped into my head.  It's a delicious, fresh-tasting, crunchy, lemony salad from Barefoot Contessa.  Our mom was introduced to it by her friend Liz Owens, and our mom gives her great credit for finding such a fabulous and aesthetically pleasing salad!  Erik gives it credit for being "really, really good." what you will need