Seattle is home to numerous gourmet restaurants that serve healthy cuisine, but those owned and operated by chef, restaurateur and cookbook author Tom Douglas are 10 of the city’s best. Douglas is said to have helped make Seattle a top culinary location with both foodies and exercise and health enthusiasts for his use of fresh Pacific Northwest ingredients, as well as his own specialty recipes and food line.
Chef, Author and Restaurateur
2030 5th Ave.
Seattle, WA 98121
Tom Douglas is a world-renowned chef, author and the owner of several of Seattle’s finest restaurants, including Etta’s, Lola, Dahlia Lounge, Palace Kitchen, Serious Pie, Brave Horse Tavern, Cuoco, Seatown Seabar and Rotisserie and Ting Momo. Douglas also owns Seattle’s Dahlia Bakery, a local bakery and catering business. Tom is known for his love of healthy recipes, especially using fresh seafood and crab. Douglas has won awards from Bon Appétit as Best Restaurateur, best chef by the James Beard Foundation and for writing one of America’s best cookbooks. Several of his restaurants have also been nominated for awards throughout his 30-year career. Check out what he recommends for workout recipes.
Chop Salad with Corn, Snap Peas and Bacon
For the mustard vinaigrette:
- 1/2 cup plus 1 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. freshly squeezed lemon juice
- 2 tsp. minced garlic
- Kosher salt and freshly ground black pepper
For the salad:
- 1/2 pound sliced bacon
- 1 1/2 cups fresh corn kernels
- 1 1/2 cups sugar snap peas
- 1 cup fresh, thin-strip basil leaves
- 1/2 head of romaine lettuce
- 1 medium carrot, peeled and grated
- 1 cucumber, peeled, seeded and diced
- 1/2 red bell pepper, diced
- 3/4 cup scallions, sliced thin
- 1/2 cup radishes, sliced thin
- 1/2 cup grated Parmesan cheese
- 1/2 pint cherry tomatoes, cut in halves
- To make the mustard vinaigrette, combine vinegar, mustard, lemon juice and garlic in a mixing bowl. Slowly whisk in olive oil until emulsified. Lightly season with salt and pepper.
- Using a skillet on medium heat, fry bacon until crisp and then drain to discard all fat. Chop or crumble bacon into bits and set to the side.
- Take a saucepan with lightly salted water and bring to a boil. Also make a bowl of ice water and set to the side. Use a strainer when cooking your snap peas in your saucepan. Cook in bowling water for up to two minutes. Remove the peas and put them in the ice water bowl immediately. Then add the corn to the strainer and cook in the boiling water for up to two minutes. Corn should also be placed into the bowl of ice water as soon as it leaves the boiling pan and strainer. Drain both the peas and corn and set to the side.
- Chop the romaine lettuce and put into a large serving bowl. Add corn, peas, carrots, cucumber, radishes, red pepper, cherry tomatoes, scallions and basil. Add enough vinaigrette to lightly coat all ingredients. Toss salad thoroughly, then add Parmesan cheese and toss again. Season lightly with salt and pepper. Sprinkle bacon bits all over the top and serve.
Spicy Shrimp Rémoulade on Molasses-Buttered Toast
- 24 1 1/2-inch pumpernickel bread slices
- 8 oz. shrimp, cooked and peeled
- 2 tbsp. fresh chives, chopped
To make the molasses butter:
- 6 tbsp. butter or margarine at room temperature
- 2 tsp. light molasses
- 1/4 tsp. chili powder
To make remoulade sauce:
- 1/2 cup mayonnaise
- 1 1/2 tbsp. chopped parsley (Italian preferred)
- 3 tbsp. celery, chopped finely
- 2 1/2 tsp. drained and prepared white horseradish
- 2 tsp. ketchup
- 2 tsp. shallot, minced
- 2 tsp. Dijon mustard, whole grain
- 1 tsp. paprika
- 1 tsp. lemon peel, grated
- 1 tsp. Worcestershire sauce
- 1/4 tsp. cayenne pepper
- 1 garlic clove, minced
- To make the molasses butter, blend all ingredients in a mixing bowl. To make the remoulade sauce, blend all ingredients in a mixing bowl.
- Next, preheat oven to 425 degrees Fahrenheit. Then, spread the molasses butter lightly over bread and arrange slices on a baking sheet in a single layer. Next, bake until the bread begins to firm, which should take about 10 minutes. Remove from oven and let cool.
- Mix shrimp into the remoulade sauce and top pieces of pumpernickel toasted bread with shrimp mixture. Sprinkle with chives and serve.
Peak of Summer Berry Crisps
To make the crisp topping:
- 2/3 cup all-purpose flour
- 2/3 cup brown sugar (firmly packed)
- 2/3 cup oats (old-fashioned preferred)
- 1/2 tsp. ground cinnamon
- 6 tbsp. (3/4 stick) cold unsalted butter or margarine
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 1/2 cup granulated sugar (if berries are very sweet, you may want to use less sugar)
- 2 tbsp. all-purpose flour
- Use vanilla ice cream or whipped topping
- Preheat oven to 350 degrees Fahrenheit. When making the crisp topping, first combine the brown sugar, cinnamon, flour and oats in a mixing bowl. Next, add the butter or margarine to the dry mixture and blend well, until the mixture feels crumbly on the tips of your fingers. Set to the side.
- In a secondary mixing bowl, add all berries with the flour and sugar and mix with a rubber spatula. Once blended thoroughly, berries should be poured into a pie pan. Next, cover the berries with the crisp topping. Put the pie pan on a cookie sheet and put in the oven until the topping becomes a golden-brown color and berry juices are bubbling. Baking time, depending on your oven, should take anywhere from 40 to 45 minutes.
- To serve, scoop portions of the berry crisp into an individual serving bowl and top with ice cream or whipped topping.
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Sue Gabel has been writing entertainment and travel-related articles in the greater Puget Sound/Seattle area since 1999. She writes about music, the Seattle scene and more. Her work can be found on Examiner.com.