Honey Apricot Jam
Honey Apricot Jam - Jams are a fantastic way to preserve the season's flavor. Here, honey takes the place of refined sugar, blending its own sweetness and flavor with the [...]
Black Bean Brownies
Moist and rich, these brownies use black beans as the base making them free of any flour–glutinous or otherwise. The addition of instant coffee or [...]
White Bean, Leek & Butternut Squash Soup
This lovely is surprising simple, yet very hardy and tonifying. The flavors aren’t overly strong or powerful. Serve with nice crusty piece of molasses bread [...]
Stone Fruit Salsa
Drupes or stone fruits come available from late May and early June through the first frosts of September in Idaho. They are easy to identify [...]
Chocolate Zucchini Cake
Chocolate Zucchini Cake - By mid summer I often find myself overrun with zucchini, even from one meager plant. Bless its zeal! What better way to use up some of [...]
Honeycake
Honeycake - The honey you choose will influence the flavor of the cake. Summer honeys are often lighter and more delicate than the richer late summer, early fall darker honeys. [...]
Rose Water
Rose Water & Oil - The scent and flavor of roses bring joy to the heart--literally. The energetics of rose help to lift the spirit. Long used in Indian, Middle [...]
Pumpkin Spice Pancakes
Autumn harvest brings an abundance of hard winter squashes like pumpkins and Hubbards. Both of which are perfect for this warming autumn or winter breakfast. Consider serving with pan [...]
Sorrel Soup
Bright sorrel is one of my first spring greens to pop up. Actually, it grows strong in the spring, dies back in the heat and comes back in the fall...love it. Sorrel's strong sour flavor helps to stimulate and decongest the Liver and Gallbladder after Winter's heavier foods. Use it in dressings, to flavor eggs or as an usual soup.
Bone Marrow Broth
I've been using bone broth most of my adult life so I was pretty amused when it became a trendy food in the last few years. Instead of coffee [...]