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
Grilled Ratatouille With Basil Vinaigrette
Summer’s garden abundance in a simple grilled dish. Toss the grilled vegetables with a cooked grain, maybe some beans and little more dressing for a complete meal.
Miso Glazed Salmon
Salmon in a sweet and savory miso glaze.
Sunomono (Hiya Somen)
A refreshing light meal or snack to help counter summer’s oppressive heat.
Hummus
Rich in protein and fiber, hummus is a wonderful kitchen staple.
Lilac Water And Oil
Loving lilacs!
Minted Pea Soup
Bright, refreshing and oh, so good.
Switchel
Refreshing and replenishing.
Rhubarb Compote
Rhubarb’s tartness is a delight in compotes.
Charwan Mushi (individual egg custards)
Charwan mushi are simple egg custards that are steamed. Great for breakfast or an evening meal.
Chocolate Crackles
Happy chocolate crackles. A cookie jar favorite.
Fireworks Noodles
Spicy and bright, this is a wonderful dish for Asian New Year or a summer day.
Stewed Dried Fruit
Dried, canned, frozen and preserved fruits will be my options until the first fruits pop up. Stewed dried fruit is a great way to get in rich vitamins, fiber, and flavor in the Winter. Serve as is in a small bowl, over hot grain cereal, pie, crisps or tarts.
Baked Pumpkin Or Winter Squash
Just a baked pumpkin, ready to become something delish.
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.
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.
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.
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.
Berries In Lavender And Honey
Raspberries in honey and lavender.