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When you use a fairly expensive, rich, and well-marbled fish like wild salmon, you want to make sure you don’t clutter it with too many spices or overcook it. And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.

It’s also a great way to use emptied vanilla bean pods; if you’re ever making a recipe that calls for them, try to save the husk and incorporate it into a jam or syrup later down the line for some decadently intense flavor. I also made a cinnamon vanilla whipped cream, which brought another bit of warmth to the dish through the cozy cinnamon flavors and the light and fluffy cream.

The pancakes ended up wonderfully airy in texture with an incredibly rich and sumptuous flavor, the goat cheese was subdued by the sweet creamy mascarpone and the vanilla, but you could still get a very subtle hint of tang, which was complimented perfectly but the sweet zing of the strawberry rhubarb vanilla syrup.

And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

And the great folks over at New Seasons have offered up 2 $25 gift certificates to one of you! To enter, you can use the rafflecopter widget below, best of luck, friends!!

For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.

It’s also a great way to use emptied vanilla bean pods; if you’re ever making a recipe that calls for them, try to save the husk and incorporate it into a jam or syrup later down the line for some decadently intense flavor. I also made a cinnamon vanilla whipped cream, which brought another bit of warmth to the dish through the cozy cinnamon flavors and the light and fluffy cream.

The pancakes ended up wonderfully airy in texture with an incredibly rich and sumptuous flavor, the goat cheese was subdued by the sweet creamy mascarpone and the vanilla, but you could still get a very subtle hint of tang, which was complimented perfectly but the sweet zing of the strawberry rhubarb vanilla syrup.

And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

And the great folks over at New Seasons have offered up 2 $25 gift certificates to one of you! To enter, you can use the rafflecopter widget below, best of luck, friends!!

For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.

It’s also a great way to use emptied vanilla bean pods; if you’re ever making a recipe that calls for them, try to save the husk and incorporate it into a jam or syrup later down the line for some decadently intense flavor. I also made a cinnamon vanilla whipped cream, which brought another bit of warmth to the dish through the cozy cinnamon flavors and the light and fluffy cream.

The pancakes ended up wonderfully airy in texture with an incredibly rich and sumptuous flavor, the goat cheese was subdued by the sweet creamy mascarpone and the vanilla, but you could still get a very subtle hint of tang, which was complimented perfectly but the sweet zing of the strawberry rhubarb vanilla syrup.

And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

And the great folks over at New Seasons have offered up 2 $25 gift certificates to one of you! To enter, you can use the rafflecopter widget below, best of luck, friends!!

For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.

It’s also a great way to use emptied vanilla bean pods; if you’re ever making a recipe that calls for them, try to save the husk and incorporate it into a jam or syrup later down the line for some decadently intense flavor. I also made a cinnamon vanilla whipped cream, which brought another bit of warmth to the dish through the cozy cinnamon flavors and the light and fluffy cream.

The pancakes ended up wonderfully airy in texture with an incredibly rich and sumptuous flavor, the goat cheese was subdued by the sweet creamy mascarpone and the vanilla, but you could still get a very subtle hint of tang, which was complimented perfectly but the sweet zing of the strawberry rhubarb vanilla syrup.

And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

And the great folks over at New Seasons have offered up 2 $25 gift certificates to one of you! To enter, you can use the rafflecopter widget below, best of luck, friends!!

For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.

It’s also a great way to use emptied vanilla bean pods; if you’re ever making a recipe that calls for them, try to save the husk and incorporate it into a jam or syrup later down the line for some decadently intense flavor. I also made a cinnamon vanilla whipped cream, which brought another bit of warmth to the dish through the cozy cinnamon flavors and the light and fluffy cream.

The pancakes ended up wonderfully airy in texture with an incredibly rich and sumptuous flavor, the goat cheese was subdued by the sweet creamy mascarpone and the vanilla, but you could still get a very subtle hint of tang, which was complimented perfectly but the sweet zing of the strawberry rhubarb vanilla syrup.

And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

And the great folks over at New Seasons have offered up 2 $25 gift certificates to one of you! To enter, you can use the rafflecopter widget below, best of luck, friends!!

For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.

It’s also a great way to use emptied vanilla bean pods; if you’re ever making a recipe that calls for them, try to save the husk and incorporate it into a jam or syrup later down the line for some decadently intense flavor. I also made a cinnamon vanilla whipped cream, which brought another bit of warmth to the dish through the cozy cinnamon flavors and the light and fluffy cream.

The pancakes ended up wonderfully airy in texture with an incredibly rich and sumptuous flavor, the goat cheese was subdued by the sweet creamy mascarpone and the vanilla, but you could still get a very subtle hint of tang, which was complimented perfectly but the sweet zing of the strawberry rhubarb vanilla syrup.

And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

And the great folks over at New Seasons have offered up 2 $25 gift certificates to one of you! To enter, you can use the rafflecopter widget below, best of luck, friends!!