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…
This buttery tasting mushroom is one of nature’s absolute best offerings. Of course they taste even more buttery when I add butter to them. Hey, butter is good for you as long as eat the right kind, organic grass fed butter or Ghee. 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…
I tried to recreate this chowder in a similar style that I remember from my childhood at Oregon coast restaurants. Fresh seafood swimming in a sea of seasonal garden veggies. These days I frequently find chowder to be a white gloppy mess. 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 