We went camping last weekend- which included a great time incorporating salads made with a whole bunch of good local and seasonal foods. This included three kinds of lettuce from our CSA share! I threw the cut up greens into our awesome collapsible salad spinner for a quick rinse and into the cooler the whole thing went. Various toppings went into an accompanying mason jar. I threw all of the toppings together, but could be separated for your picnic. They included fresh, baby

Greens – Looks like the 2015 growing season has officially taken off! It is exciting to have so many lovely greens already in our fridge from our Omache Farm CSA share. Last week we got lettuce, spinach, arugula and kale, not to mention two different stir-fry greens(!) – they were all beautiful and have been especially great for revitalizing salads of all kinds! I have also fallen head over heels for spring garlic this year. Fall-planted last year, they look and use a lot lik

This one is NOT a Morel! Don’t eat the brainy ones… To top it all off -we went out to cut a lovely bouquet of flowers from Sunshine Flowers. The dinner this all inspired was rich and delicious! A couple of small, grilled, slider-esque hamburger patties made with local beef. These were accompanied by a nice big slice of baked sweet potato (not local, sorry – but if you have regular potatoes, carrots or some winter squash still in storage, those can just as easily accompany thi

The days are getting longer and warmer and it sounds like the local chickens (at least those at Link’d Hearts Ranch) are starting to ramp up production again. I call this the “Spring Cleaning Breakfast” because eggs, mushrooms, cilantro, green onions and the vitamin C in strawberries are all supposed to support the body in its natural detoxifying processes. This recipe is a pretty simple one – for each serving you will need: 1/2 c sliced mushrooms 1/4 c chopped asparagus 1/4

As we count down to the first Farmer’s Markets and experiencing the uncertainty of dressing appropriately for the Palouse spring weather – I keep digging into the remnants of my frozen and dried foods from last season. This soup is perfect for a rainy spring day, and was inspired after inheriting some wonderful (super-authentic) Chinese pork sausage dumplings made by my good friend Quiping Peng. I paired them with a base of chicken broth I made from the delicious Link’d Heart

Here’s a quick lunch or dinner to-go if you are looking for a way to use up some of that delicious Roasted Chicken from Link’d Hearts Ranch, or Yellow pea dip. I love how quick, easy and cooling they are on a warm spring day 1 pack of (tapioca starch-based) spring roll wrappers sliced cabbage shredded carrots pickled mustard seeds (whole mustard seeds soaked in vinegar with onions/garlic overnight) green onions – sliced the long way chicken, yellow pea dip or something else y

This time of year can be a particular challenge for eating locally in this part of the world. The stores from last year’s harvest are dwindling and we can watch this year’s seedlings come up and dream of their bounty – which is not yet available. This has led to us digging into our freezer for – meat. We are not particularly carnivores, we really do eat a largely plant-based diet. Not being able to eat gluten, dairy, soy or eggs between the two of us has led us to frequently

With spring officially upon us, I find myself wanting to begin enjoying all of the delicious spring greens that are just not available yet here on Palouse. Enter: these versatile little gems- full of that green, spring vitality. I have tried sprouting quite a few legumes using this low-maintenance method. The best results I have gotten so far are with these Caviar Black lentils that I picked up from the Moscow Food Co-op, courtesy of the PNW Farmer’s Co-op (and it looks like

Just a bit of inspiration today! Quick and easy for two or at the core of a larger brunch for family and friends. Bacon bits, carmelized onions, and mushrooms with spring asparagus and seasonal grapefruit with some bread on the side. This can easily be made vegetarian or vegan, it can be pumped up with other things, like eggs and/or parmesean cheese, and even adjusted for most special needs diets like dairy-free, gluten-free and paleo #lunch #brunch #Grapefruit #asparagus #pa

Price: $$  Servings: 6 Budget Value Rating: 3  Time: 10 minutes or less (after canning peaches and roasting potatoes) It is easy to run out of the house and under-serve or totally skip “the most important meal of the day.” It’s really great to get a solid start to the day with a good breakfast; having some solid protein helps the meal last longer to not get hungry before lunch. With a little pre-prep of roasting the potatoes ahead of time, and being able to pull some canned p

I’m busy! Grad school is demanding and feeding myself and my hubby every day, three times(!), can be a real challenge. Especially because we like to eat well, and are on a budget. It seems like most of us live in a time (and money) deficit these days. Not having enough time to cook can be a real obstacle to eating in alignment with your values and can drain your wallet as more convenient options are found. One of the ways we attempt to overcome this obstacle, is by cooking a

Brats on sale at the Co-op is too good of a thing to pass up, so here’s another quick and easy weeknight or busy-weekend, local and seasonal meal idea to serve up with them – A red cabbage and carrot winter salad can kick up the veggie factor as a pairing with grilled bratwursts. Also, Brats are a great thing to have with all manner of the remains from last summer’s preserves. I chose to serve homemade bread and butter pickles, preserved peach chutney (peaches from Wilson Ban

The Moscow Food Co-op had a sale on citrus this morning in celebration of Owners Week- I love catching deals there using things like their app or their facebook page One of my favorite recipes in the mid-winter, when citrus is in season, is: Baked/Broiled Grapefruit- Serves 4 (1/2 grapefruit) in 20 minutes -Wash your grapefruit and then slice in half -Place into a 9 x 9 baking pan, lightly coated with butter or coconut oil -You may sprinkle with cinnamon and/or sugar or maple