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
Cherry And Apricot Fruit Gratin
Delicate summer stone fruits baked in a light crepe-like batter.
Chilled Sour Cherry Soup
A refreshing simple soup of cherries.
Honey Cake
Sweet and sublime.
Rhubarb Compote
Rhubarb’s tartness is a delight in compotes.
Violet Creme Filled Crepes With Blueberry And Violet Sauce
A delicate flavor delight for a Spring brunch.
Black Bean Brownies
Fantastic baked or steamed.
Berries In Lavender And Honey
Raspberries in honey and lavender.
Lemon And Herb Yogurt Teacake
Moist, rich and heavenly.
Dutch Baby (Puff Pancake)
Perfect for a lazy Sunday or Saturday morning.
Rich Chocolate Olive Oil Cake
Olive oil cakes are rich and moist without being too heavy.