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
Gomashio
A classical Japanese seasoning of sesame seeds and sea salt - and maybe a touch more.
Rhubarb Compote
Rhubarb’s tartness is a delight in compotes.
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.
Raspberry Vinaigrette Dressing
Fresh raspberries make a beautiful dressing for summer leafy greens.
K’hair Belaban
A light and refreshing yogurt dip for falafel, kebabs and veg.