Lavender Honey Almond Shortbread – Tender, Crisp and Crumbly Good

Lavender Honey Almond Shortbread – Tender, Crisp and Crumbly GoodLavender Honey Almond Shortbread – Honey Sweetened, Gluten-Free

My recent trip to a Montana lavender farm became the inspiration for making Lavender Honey Almond Shortbread. Over the years I’ve experimented with my basic shortbread recipe any number of times. Though never before with the addition of lavender. Continue reading

Montana Lavender Farm Overlooking Flathead Lake – A Travelogue

Montana Lavender Farm Overlooking Flathead Lake Montana Lavender Farm Plus Elephant Pants, a Yurt, a Riverside Trail, a Lavender Class and Cherries

Visiting a lavender farm has topped my to-do list for many years. I’ve wanted to stand in the middle of a field of lavender completely surrounded by seemingly endless mounds of lavender and drink in lavender’s fragrance, color and beauty. Continue reading

Flageolet Bean Salad – The Caviar of Beans – Tiny, Tender, Delicate

Flageolet Bean Salad – The Caviar of Beans Flageolet Bean Salad with Cucumber, Radishes, Carrots, Scallions & Lemon Mustard Vinaigrette

I now belong to a Bean Club. Actually, Steve Sando’s Rancho Gordo Bean Club featuring heirloom beans from around the world. My first Bean Club box arrived a week ago. Wow, such a bounty of beans. Six pounds of new-to-me heirloom beans along with a bag of Turkish bay leaves and Continue reading

Cherry Ginger Chutney – Deeply Colored, Richly Flavored

Cherry Ginger Chutney – Deeply Colored, Richly Flavored Cherry Ginger Chutney – Cherry Season is Short. Savor the Moment. Each Bite a Memory.

Most everyone who lives in Montana waits all year for Flathead cherry season. Throughout the state, Flathead cherries reign supreme. Memories are made from eating these luscious, large, dark, firm, meaty, juicy, and sweet with a touch of tart cherries. Continue reading

Mediterranean Green Bean Salad – Clean, Crisp, Fresh, Herbal and Bright

Mediterranean Green Bean Salad – Clean, Crisp, Fresh, Herbal and Bright Mediterranean Green Bean Salad with Sweet Pepper, Fresh Herbs, Toasted Hazelnuts, Kalamata Olives & Goat Cheese

One of the advantages of teaching a cooking class or having friends for dinner, I’m driven to perfect unfamiliar recipes. So, there I was with a Mediterranean Green Bean Salad on the upcoming class menu, and only had a recipe to try from the cookbook of a famous chef Continue reading

Butter Roasted Vidalia Onions – What a Revelation ♥ ♥ ♥

Butter Roasted Vidalia Onions Butter Roasted Vidalia Onions – Rich, Sweet, Savory, Mild, Complex, Silken & Fragrant All At the Same Time

Until last Friday, I’d never tasted a Vidalia onion, or even a “sweet” onion. I had heard and thought that sweet onions (including Walla Walla, Maui and Vidalia) were for eating raw rather than for cooking. Not being a fan of raw onions, there was never a reason to buy a sweet onion. Continue reading

Rhubarb Ginger Chutney – Mild, Chunky, Savory, Sweet & Gingery, Too

Rhubarb Ginger Chutney – Mild, Chunky, Savory and Sweet & GingeryWhen Life Gives you Rhubarb (Lucky You) Make Rhubarb Ginger Chutney

Always say yes when offered fresh spring rhubarb. I say yes, thus our friends with a rhubarb patch share some of their crimson stalks with us each year. About this time every year I search for and experiment with a new recipe. In the past I’ve made rhubarb crisp, sorbet, rhubarb fruit butter, preserves and chutney. Continue reading