Quick & Delish Whole Wheat Pancakes

Pancakes are a special treat at our house. I started making pancakes from scratch over 20 years ago, following a pancake recipe in the Betty Crocker’s Cookbook. Over time, I modified the recipe to fit the local tastes of our family. While I no longer measure ingredients, here is an approximation of what I include…

Arugula & Brown Butter Pasta

Myzithra, brown butter and pasta are a great combination, only made better by the addition of fresh arugula. This recipe was inspired by the myzithra spaghetti from the Old Spagetti Factory in Spokane, Washington and an amazing risotto with fresh arugula I enjoyed at a small restaurant on Italy’s Mediterranean coast.   1 pound fresh,…

Fuel Up to Play with White Bean Hummus!

Locally grown white beans from Affinity Farm! What a treat to find in the cupboard on a cool, late-winter day. These locally grown dry beans were a new addition to my 2017 Affinity Farm CSA – one I got pretty excited about last fall and again this week when I realized I had not used…

Take-Out Challenged: Local Sweet and Sour Chicken

Here’s another simple layer and bake dinner option, using some great early fall local food. The focus of this dish is the amazing pastured chicken from Link’d Hearts Ranch. Which turned into some delicious sweet and sour chicken with three simple steps: The first, was to chop onions, garlic, red peppers and carrots, all from local…

Veggie Egg Sandwich

Things have been getting hectic again with another move coming this weekend. So, it is more quick and easy food these days and trying to sneak in as much nutrition while I’m at it. I grew up on egg sandwiches, so they are also kind of a comfort food, but the simple version doesn’t pack…

Veggie-Hummus Sandwich

Here’s a quick classic. This one takes me back to always coveting the lunch of a vegetarian friend, who often brought this sandwich. It always looked so fresh, crisp and delicious, that I finally starting making these sandwiches for myself and they are always everything I dream of: fresh, hearty and delicious! They are great…

Summer-Harvest Vegetable Soup

As we move past mid-September, the Palouse-Clearwater region has been experiencing some hints of the transition from summer to fall. I find this a bittersweet time, because I love the changing fall leaves and their crunch and shadows on the sidewalks, the abundance of harvest season, and when it is a bit cold and rainy…

Putting Food By – Drying Peppers, Peaches and More!

I love dehydrating things for winter! One of the big concerns with eating an exclusively local diet is getting the daily requirement of vitamin C in the wintertime. Dehydrating all kinds of fruits, including tomatoes and peppers, can be a great way to still eat them when the plants have long-since dropped their leaves. The…

Walnut- “Pate” Sandwiches

I’ve been mentioning lately that things have gotten pretty hectic. Between crunching data for the home-stretch of my Master’s Degree, recent traveling, a health issue that had me laid-up for a couple weeks and moving, I’ve really had to use planning ahead as my friend, to create short-cuts and make things easier later- to keep us…

More Lentils!

In honor of the recent lentil festival, I made a couple of yummy lentil dishes to accompany all of the amazing late summer produce available right now. The first recipe is a variation from a cookbook I’ve enjoyed spending time with over the past couple of years. The second is a pretty simple, “go-to” foundational lentil…