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

April Crowell 10/12/24 April Crowell 10/12/24

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.

April Crowell 8/25/24 April Crowell 8/25/24

Burgundy Mushroom Soup

Warm, rich and filling, this soup is wonderful on a chilly night.

April Crowell 7/15/23 April Crowell 7/15/23

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.