If I could only eat two categories of foods, they would be fish and vegetables. Cod is a mellow tasting fish, ready to be prepared with other ingredients and it really shines when fried up with only butter cooked up hot and fast. Read more…
Sometimes it’s nice to have limited ingredient choices as this helps to direct the creation of a recipe. Here I use almost everything that’s ready in my early spring garden this year. Although every fruit is a perennial plant, only a few vegetables are, asparagus being an exception. Read more…
It’s almost spring and my herb garden has already sprouted back to life, I am ready to put fresh herbs up front in any recipe I can, and the chickens are nearly back to full production of eggs. Adding a goat or cream cheese into the mix and you wind up with a scramble that is creamy and scrumptious. Read more…
Seaweed has become a much more common food in the western world lately and that is a great thing as seaweed is a nutritional powerhouse. Although it is bountiful on the west coast very little of our local seaweed is ever consumed. Read more…
Winter goes on for awhile in the west and the usual meat ‘n potato recipes can become a little stale. Bison, cherries, and butternut squash bring three completely different flavors and textures together for a stew that breaks up this boredom. Read more…
Fall and holiday flavors may just be the most distinctive and cherished of all the seasons. Here, some of the usual holiday ingredients combined with one you probably have not used before, the earthy acorn flour, which grounds these lively flavors and ties them together for something old world unique. Read more…
If you love the beautiful and delicious flesh of wild salmon this is a great way to savor it. Fish has been prepared with salt for centuries in a similar fashion; the salt quickly cures the meat. This is one of the world’s oldest recipes. Read more…
It’s feast or famine with fresh tomatoes and peppers in the northwest as well as many other climates, and the window to enjoy them always closes too soon. I wish we had more time to utilize these vegetables in their fresh state but that’s life, so now is the last chance for a tomato party! Read more…
There is something to be said for gathering your entire meal from your yard. Also, why not switch up the usual starch, dairy, and fat typically consumed for breakfast. Here is a good way to introduce some vegetables into your day early and it is quick to prepare. Read more…
One of the very best foraging greens is the stinging nettle. If you consider yourself a foodie you have to try this ingredient. It has a very unique essence, and unique in a good way. Its culinary use fits in somewhere between a salad green and an herb. Read more…
by the handful 