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
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.
Lemon Chicken Orzo Soup
Bright with lemon, this soup is both comforting and uplifting.
Minted Pea Soup
Bright, refreshing and oh, so good.
White Bean Soup With Asparagus And Spring Greens
A light, bright soup filled with spring greens.
Sorrel Soup
Bright sorrel is one of the first greens up in my garden.
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.