Its should come as no surprise how much I love in-season street corn, maybe it’s an Idaho thing, but seriously, when its in season, I can’t seem to get enough! This recipe is a twist on the Mexican Elotes, with flavors evocative of Greece.
Read MoreAny light meat will pair nicely with this lemongrass “soy” marinade. While it could be made with traditional soy sauce or tamari, AIP and Paleo folks will likely already have coconut aminos on hand. I tolerate soy sauce in limited quantities, but have become accustomed to keeping coconut aminos on hand. I generally keep all the ingredients in this recipe on hand at most times, so this meal is convenient any day of the week with its quick marinade.
Read MoreCool and refreshing salad of juicy peak season tomatoes and first of the season sweet corn. Drizzled in a basil vinaigrette and mopped up with some sourdough croutons. I can’t think of a better dish to eat when its over 100 outside for the 10th day this week! Light and refreshing, perfect for an early dinner or backyard BBQ.
Read MoreCorn and Zucchini are super plentiful in the market right now, in this dish they marry in a salty sweetness and become an awesome side dish, taco filing or even a complete meal with the addition of a simple protein side.
Read MoreIf you've never made your own mayo, what the heck are you doing still reading this?! I'm going to make a wager you've already got everything you need to make a mayonnaise so fresh and flavorful, with ingredients you can actually pronounce.
Read MoreThis chicken sandwich comes together in about the same amount of time as it would take to go through a drive through and get one utilizing an acidic buttermilk marinade (yogurt) which also doubles as a dredge step. Bonus points for all of the ingredients coming from the Nampa Farmers Market!
Read MoreStrawberries are one of the first fruits to become available at the farmers market. I always try to freeze a few for dressings and smoothies for the rest of the year. Fresh local vine ripened strawberries just can’t be beat and while they are in season you can count on me eating as many as I can get my hands on!
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