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
Pumpkin Cookies
Pumpkin cookies 2 ways!
Baked Pumpkin Or Winter Squash
Just a baked pumpkin, ready to become something delish.
Roasted Pumpkin Seeds
Are you carving a pumpkin and enjoying delicious winter squash at your dinner table? Great! Don't toss those seeds, eat them!
Pumpkin Nog
The flavors of fall - with or without rum!
Pumpkin Spice Recipe
Fragrant, sweet and warming this pumpkin pie spice is great for gift giving to enjoy for yourself.
Pumpkin Spice Pancakes
Pumpkin is a fantastic, nutrient rich and inexpensive food. This recipe brings it to the breakfast table.
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.
Dutch Sage, Apple And Pear Sauce Cake
Sage, apples and pears blend beautifully in this moist cake. Perfect for the cooler months and holiday season.
Black Bean And Sweet Potato Chili
Warming and grounding, wonderful with corn bread.
Grilled Ratatouille With Basil Vinaigrette
Summer’s garden abundance in a simple grilled dish.
Basil Vinaigrette
Using abundant basil to your own blessing. Dress salads - green, bean, grain or pasta. Drizzle on flat bread or bruschetta. Baste grilling veg.
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.
Berries In Lavender & Honey
Raspberries in honey and lavender.
Cucumber Salad With Seaweed And Sesame
Simple, light, mineral rich and oh, so refreshing. Perfect for hot days.
Cherry & Apricot Fruit Gratin
Delicate summer stone fruits baked in a light crepe-like batter.