Local Foods, Local Flavors

Dal is a staple of Indian food. I used Shasta yellow lentils and coconut oil rather than the more traditional salmon-colored red lentils and vegetable oil or ghee. There are also many variations for the final flavorings of dal. For this recipe, I chose a combination of whole black mustard seeds, bay leaf, finely grated ginger and ground cayenne pepper fried in coconut oil. Ingredients 2 cups Shasta yellow lentils 2 quarter-sized slices of fresh ginger, peeled 1.5 teaspoons

Hummus is one of the most versatile recipes. Traditionally made with garbanzo beans, hummus can also be made with a wide variety of lentils or other beans. This past week, we prepared this Shasta lentil hummus recipe for the Nez Perce HIPT Food Summit in Lapwai, Idaho. Smooth and creamy, this hummus was a hit! Even in the heart of winter, you can find local food on the Palouse. Shasta lentils from the PNW Farmers Co-op, Affinity Farm garlic and carrots from Ronnigers Orga

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

While salad is my absolute favorite food, soup is a close second ~ especially on these erratic spring days when you can have sunshine one minute, hail the next followed by a dark clouds and an unexpected rainbow. This soup, easy to prepare, relatively quick, and extremely delicious, is a great addition to your spring menu. Simple ingredients. You might be asking, what is kombu? It is an edible kelp widely eaten in Asia. I like to use it in place of bay leaf in this soup.