My Recipes
My recipes reflect my core beliefs in food and eating well. We should enjoy vibrant, healthy foods that helps us ebb and flow with the seasons, or treat patterns as they arise. I encourage eating local, organic and sustainable foods whenever possible. As such, most of my recipes reflect the food that grows in the region I live - Boise, Idaho. The occasional non-local food will end up on my plate, but I resist foods that are unsustainable, require a lot of resources for growth or transport, or threaten food sovereignty. I am grateful for the huge abundance and variety available to us. The return of small, heritage farms is increasing providing even more options and the chance to further support my community. I hope you enjoy my recipes - April
Japanese Clear Broth Soup
A very simple and satisfying soup.
Minted Pea Soup
Bright, refreshing and oh, so good.
Clara’s Favorite Five Onion Soup
Clara’s Favorite 5 Onion Soup. It’s Clara’s Favourite 5 Onion Soup when she’s in Ireland.
Mushroom Hot Pot (Kinoko Nabe)
Spring and autumn are excellent seasons for mushrooms. This hot pot makes good use of whatever mushrooms you have available in the season. Warm, nourishing and filling.
Sorrel Soup
Bright sorrel is one of the first greens up in my garden.
Bodacious Borscht
Beautiful for building Blood and treating anemia. Make a lighter version for the warmer months.
Hot And Sour Soup
Warming and invigorating.
Golden Lentil, Carrot And Curry Soup
Sublime simplicity and nourishment.
Vegetable Stock
Simple and nourishing and a fantastic way to use up kitchen scraps. Enjoy as is or use as a base for other soups.
Bone Broth
A kitchen staple. This is a simple, uncomplicated broth that makes the most of what you have in the kitchen.
Basque Potato, Pumpkin and Leek Soup (Porrusalda)
A lovely traditional Basque soup. Sublimely simple.
Summer Gumbo
A beautiful way to use up your summer garden’s abundance.
Black Bean And Sweet Potato Chili
Warming and grounding, wonderful with corn bread.
3 Sisters Salad
The 3 (Three) Sisters are the staple foods of the Indigenous people of the Americas. A legume, corn, and a squash, wisely planted together to support each other’s growth. The nutritional combination is solid. High protein, fiber, vitamin and mineral rich — they all store well and simply delicious.
Late Summer Corn And Squash Chowder
Full of color and flavor, I start making this soup in July as soon as fresh corn and butternut squash are available. It’s delightful on the cool late summer and autumn days, especially with a nice hunk of pumpernickel bread.
Chilled Sour Cherry Soup
A refreshing simple soup of cherries.
Sunomono (Hiya Somen)
A refreshing light meal or snack to help counter summer’s oppressive heat.
Chicken And Fresh Herb Dumpling Soup
Brotchán Roy (Irish Leek & Oatmeal Soup)
Brotchán Roy or Brotchán Foltchep is a traditional Irish soup made from oats, leeks and often parsnips and carrots and a staple in many households.
Portobello Vegetable Stew
A simple and adaptable vegan stew recipe.