Our first Sunday Supper was fantastic! Nine families comprised of 30 friends ranging in age from six to 70 gathered in a picturesque backyard to enjoy a flavorful feast and glorious early-summer weather. The pictures and menu tell it all. Big thanks to our friend Robin, owner of B&B Photography, for taking the awesome pictures!…
For our first Sunday Supper we served a combination of two sirloin and two tri tip beef roasts that were 2.5-3 pounds each. Roast Beef The day before you cook the roasts, rub them generously with a blend of dried herbs, salt and freshly cracked black pepper. Add 2 tsp salt and 1 tsp pepper…
We made three of these for our first Sunday Supper. We planned to make them with asparagus, which we bought at the farmer’s market the day before, but we lost it in Susan’s car. Thankfully the beets we used for the salad still had their beautiful, bushy greens attached, so we washed them up and…
We made two of these for our first Sunday Supper. Susan found the lovely white ceramic bakers, which come with roasted red pepper seasoning packets, at Boise Co-op. Roasted Red Pepper Baked Goat Cheese From Gourmet Du Village’s Chevre Cheese Baker 5 oz. soft unripened goat’s milk cheese ½ pkg. Gourmet Du Village roasted red pepper…
Susan and Jennifer hit the downtown farmer’s market to shop for locally grown beef, handcrafted goat cheese, fresh flowers for the tabletop, and ripe produce. But first, yoga in the park.
I found fresh shiitake mushrooms at Winco this week priced below $6 a pound. I love the way the tender, cooked slices look like little handlebar mustaches with scrolled tips. According to the book “Prescription for Nutritional Healing” by Phyllis A. Balch, CNC, the Chinese fungus has the ability to boost our immune systems and has…
The cool, rainy weather we’ve had lately is making my small, young crop of Walla Walla sweet onions grow plump and happy. Meanwhile, just outside of our small, fenced garden, two of our chickens sing and chuckle to themselves as they cruise about the yard in search of unsuspecting insects to snack on.
Oh the culinary joys of spring! Along with foraged mushrooms and tender salad greens come fiddlehead ferns. We found some at the Farmer’s Market last Saturday and I scooped up about a quarter pound, plus eight plump, freshly foraged morel mushrooms. Last night I made a simple soup using two tablespoons of white miso, the rinsed…
I knew there was something stranger looking than Kohlrabi–Fiddlehead Ferns! According to Wikipedia, fiddlehead ferns are the furled fronds of a young fern and are harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond (a leaf). And, according to the farmer at the Farmer’s Market, they can only be…
I like making grain salads because they are easy, usually healthy, and I can whip them together quickly with ingredients I have on hand. I made an impromptu grain salad Friday for a block party. And, what’s funny, is I took a great cooking class last night from Fuel for the Soul, and one of the dishes…
Bicycles and Blueberries 