Pesto Perfecto!

Sometimes it’s hard to get variety into our diets. I often feel like I forget to cook with beans. I took some inspiration from Fair Mtn. Farm’s (Ketchum Market) pesto sauces though, and created a tasty side dish one night. Start with some of Mike...

Poaching Eggs

Starting off the day with at least a smidge of quality protein is essential. Come sun, hike, computer screen or yard work, an egg is your best starting point. When I want a variation from the easy scrambled or omelette options, I find myself toying around with poached...

Most Useful Cookbook of All Time

A relative recently gave me “Roast Chicken and Other Stories,” by Simon Hopkinson. Under the simple garlic drawing decorating the cover are the words “The most useful cookbook of all time.” Of course I was immediately intrigued. That is quite a...

Wild mushroom and potato flan

Any success while hunting for morels? Then you surely must attempt this exquisite dish with them. Remember: They also dry nicely, to be used mid-winter when you desire a musky taste of wet summer hills the most. 8 ounces fresh wild mushrooms, such as morels, washed...

Asparagus soup – for all year

Already nearing the end of the asparagus season, some may be left with loads of the spears left over. Over the past winter, I’ve enjoyed asparagus soup several times. Either freeze the spears, or puree them after steaming, then freeze. From there, with your...