Local Foods, Local Flavors

In winter, it might be hard to find local greens. The good news is it is easy to grow shoots and sprouts at home in winter. You might...

Locally grown food includes more than fruits, vegetables mean proteins. Farms across the Inland Northwest are growing amazing artisan...

This salad is perfect for fall. Rich in color and full of flavor. Local root vegetables are in abundance all fall across Idaho and...

Superbly simple, this recipe has two ingredients: fresh green beans and butter. Ingredients 1 pound fresh green beans 3 tablespoons...

Traditionally, this dish is made with spinach. Spanakopita has become a catch-all for our seasonally over-abundance of leafy greens. We...

It is hard to believe summer has wound down and I am using the last of my green beans from my Hands and Hearts CSA, but I am!  This cold...

This salad is another great way to eat roasted radishes. Cool and refreshing, it pairs well with grilled meats and summer soups. Find...

I was first introduced to this fresh, spicy green condiment at Sangria Grille, a farm-to-table restaurant in Moscow, Idaho. For years,...

Here on the Palouse, and across Idaho, radishes are one of the first foods (after spring greens like spinach, overwintered kale and pea...

Dal is a staple of Indian food. I used Shasta yellow lentils and coconut oil rather than the more traditional salmon-colored red lentils...

Hummus is one of the most versatile recipes. Traditionally made with garbanzo beans, hummus can also be made with a wide variety of...

This is a recipe where local, seasonal ingredients can be creatively incorporated…

Part of the art of cooking with the seasons is substituting traditional ingredients with local, seasonal options.