This adaptation of a classic Turkish breakfast known as Cilbir takes only 10 min to make, and it is vegetarian and gluten-free. It features local eggs from Hinderer Farms, Brush Creek Creamery’s award-winning labneh cheese, and some spicy butter. You can find all of these ingredients at the Moscow Food Co-op. If you have never tried labneh before you are in for a treat. Labneh is a thick Middle Eastern cheese made from yogurt. It’s creamy, tangy, and rich. Bush Creek Creame

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 any time of year, but in late summer and early fall, all my favorite veggies for it are in season and abundant. One trick is to make the sandwich as soon

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 it is a perfect excuse to start making soup again! Especially after we spent a chilly weekend afternoon pressing some early apple cider with our friends, at Bi

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 eating local, healthy, economical meals at home. One of the things I came up with, was this protein-packed walnut-pate to have on hand for use as a

Who loves moving? Moving when it is above 90 degrees, is just about as fun as it sounds. Having done this recently, I had a fun challenge coming up with quick and easy meals, while generating as little excess heat as possible. Enter – this saucy creation with some of the usual chick (-en and -pea) favorites, and many goodies from our week’s veggie box from Omache farm – doesn’t it look amazing?! I was already drooling over the Sun Gold tomatoes and fresh basil at the market.

It is that time of year – the field crops are being harvested, there is an unfortunate amount of smoke in the air from nearby forest fires (though I can’t complain about the smoke-intensified sunsets), and of course – so much amazing local food is available all around the Palouse-Clearwater region. Late summer is the time to get big boxes of tomatoes and peaches from the farmer’s market, and then sweat through the weekend in a steamy, fragrant kitchen (hopefully with family a

With weather in the high 90’s last weekend, it was pretty important to not make our house any hotter than it was by trying to cook something. We were also moving, so having something quick, easy and heartier than a standard salad was a win. (Look for our apartment “kitchen remodel” results- coming soon!) I’ve got a line-up of quick and easy salads coming down the pipeline, made with yummy fresh veggies from our Omache farm CSA share. If you are looking for something like a CS

This should be my last morel-specific post for awhile. If you are interested in morel preservation and general mushroom hunting make sure you check out the previous posts. Also, this great article from WSU news, on the “Shroom Boom” of the PNW, can attest that we are not the only ones obsessed with these amazing fungi this year! Stuffed Morels – these recipes to me feel like they are approaching some pretty serious gourmet decadence. At the same time, they were actually prett

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

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