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…

Love Your Farmer, Love Your Food 2019

Moscow, Idaho’s Love Your Farmer, Love Your Food is an annual celebration of farmers, ranchers and local food entrepreneurs in the greater Palouse-Clearwater region. This year’s event featured Texas Ridge, Hands & Hearts Farm, Millhorn Farmstead Creamery and Kamiak Coffee Company. Held at Moscow City Hall, the event opened with a reception featuring light appetizers…

Roasted Carrot & Parsnip Lentil Salad

Roasted Parsnip & Carrot Lentil Salad with Creamy Cilantro-Lime Dressing It’s hard to imagine that we still have local produce available in late Spring, but the Moscow Food Co-Op has some delicious root vegetables that are begging to be roasted and thrown in a salad. The addition of some lentils from the PNW Farmers Cooperative…

Spice it Up!

Cold winter days are perfect for baking. Especially when the low winter sun is streaming in the window, warming the kitchen and you have a lot of winter squash in the pantry. A few years ago, after several batches of delicious (in my opinion) winter squash soup, my children declared they had enough, no more…