The Energetics Of Pumpkin Pie Spice

October is here--which means pumpkins and pumpkin pie spice.  So what makes up the sweet warm combination that spice lovers seem to lose their collective minds over each fall?  Let's [...]

Baked Spaghetti Squash Parmigiana

A great way to use the season’s beautiful spaghetti squash. Spaghetti squash is also a great alternative if you can’t eat or need to avoid flour based pastas.  Not a [...]

Miso Nutbutter Spread

My favorite way to get kids a little extra protein and probiotics.  You can play around with different flavors of miso and nut combinations. My family is partial to a [...]

Dutch Sage, Apple & Pear Sauce Cake

Grandma Niesing, a large Dutch woman,  owned a rambling farm just down the road from my grandparent’s. Though not actually related, the families had known each other for so long, she [...]

Basic Granola

  Another staple in my kitchen. I make up a large batch of granola at a time, altering the flavors and ingredients every time–life is too short to always eat [...]

Honey (or Maple) Spiced Nuts

Spiced nuts are staple in my kitchen.  I make up a large batch and freeze them. A small bowl is set out on the counter for snacks, we toss them [...]

Baked Figs With Honey & Goat Cheese

Figs come into season in the late fall and early winter.  I love figs, and although they are not a native food to Idaho, I do indulge in a some [...]

Cranberry Cherry Chutney

Chutneys, jellies, jams and minced meats came about as a way to preserve vitamin and mineral rich fruits through the cold months. In some cases, the preserves were the main [...]

Teff Porridge

    Teff, the traditional grain of Ethiopia, dates back to 4000 BC and is the smallest grain in the world.  It’s produced in Ethiopia, India, Australia and…Idaho.  Teff’s name [...]