Roasted Radish and Feta Summer Salad!

This salad is another great way to eat roasted radishes. Cool and refreshing, it pairs well with grilled meats and summer soups. Salad Ingredients 1 batch roasted radishes and garlic scapes, cooled 3 ounces sheep milk or Brush Creek Creamery marinated feta, crumbled 1/4 cup chopped fresh parsley Lemon-Chive Vinaigrette Ingredients: 1/2 cup olive oil…

Peruvian Aji Verde Sauce

I was first introduced to this fresh, spicy green condiment at Sangria Grille, a farm-to-table restaurant in Moscow, Idaho.  For years, my family and I thought the base of the sauce must be cilantro, so we experimented and made some excellent cilantro-based sauces.  Then, one day I was speaking to George Skandalos, co-owner of Sangria,…

Roasted Radishes

Here on the Palouse, and across Idaho, radishes are one of the first foods (after spring greens) to arrive at farmers markets and in CSA boxes. Roasting removes the spicy, hotness of the raw radish and replaces it with a surprisingly mild sweetness. Ingredients: 2 radish bunches 3 garlic scapes 2 tablespoons olive oil ¼…

Dal-icious

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…

Shasta Sunshine

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!…

Zucchini Hummus

What do we make as a tasty dip for a community meeting?  This was the problem facing the members of the Palouse Tables Project last summer, when planning events designed to gather community input about food security solutions.  Community Action Center staff member, Ashley Vaughan, took on the challenge of designing a menu that was…

Rhubarb-Cherry Crumble

Crumbles are my favorite summer dessert because they are so easy to make. You don’t need any special tools or equipment, and they can be baked in advance and reheated later.  Crumbles are also a very versatile dessert: you can use pretty much any fruit that is in season, and they will always come out…

Green Garlic Chimichurri

Fresh, Local Green Garlic Chimichurri** Growing up in Costa Rica, we had homemade chimichurri every time my family hosted a barbecue. This garlicky, vinegary sauce originates in Argentina, where it is served alongside their world-famous grilled meats. My version uses green garlic instead of regular garlic cloves. Green garlic, as the name implies, is the…

Spicy Eggs with Labneh

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, Bush 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…

Peanut Sambal Slaw

A 2019 Love Your Farmer, Love Your Food Recipe This is another recipe where local ingredients can be creatively incorporated into the recipe…here are some of our ideas: spring spinach or baby kale instead of, or in addition to, red and green cabbage, shredded local beets, local hazelnuts or walnuts, regionally grown pumpkin seeds, and…

Tabbouleh

A 2019 Love Your Farmer, Love Your Food Recipe Part of the art of cooking with the seasons is substituting traditional ingredients with local, seasonal options. In the recipe below, we give suggestions for local and seasonal substitutions for a few key ingredients. Depending upon what is coming up in your own kitchen garden (like…

Turkish Garbanzo Bean Salad

A 2019 Love Your Farmer, Love Your Food Recipe The Moscow Food Co-op deli prepared some great salads for this year’s Love Your Farmer event appetizers. Our thanks to Ryan Town, creative chef and the Co-op’s deli prepared food manager, for sharing his delicious recipes with the Local Foods, Local Flavors blog. Turkish Garbanzo Bean…