Recipes

1 pound fresh green garbanzo beans
¼ cup sour cream
½ small onion, finely chopped
½ -1 jalapeno pepper, finely chopped
2 cloves garlic, finely chopped
10 sprigs fresh cilantro, chopped
¼ - ½ teaspoon chili powder
2 tomatoes, chopped
Juice from ½ lime
Salt and pepper to taste

Simmer fresh garbanzo beans in boiling water until very soft – approximately 20 minutes. While beans simmer, chop onion, jalapeno pepper, garlic, cilantro and tomatoes. When beans are cooked, drain, rinse under cold water and place in food processor or blender. Blend on high speed until smooth. Add sour cream and mix until blended and smooth. Add chopped ingredients, chili powder, salt, pepper and lime juice. Pulse just until thoroughly blended.

½ pound smoked trout
1 pound Idaho Russet Potatoes
½ red bell pepper, finely diced
¼ cup thinly sliced green onions
1 teaspoon salt
½ teaspoon pepper
3 egg whites
2 cups fine bread crumbs
1 cup canola oil
Fresh dill or parsley for garnish

Bake potatoes in 400° oven or microwave until tender. Cool and grate as for hash browns. Dice smoked trout and remove any bones, discard skin. Combine potatoes, trout, red pepper, green onions and egg whites. Salt and pepper to taste. Form cakes in 2 ounce rounds that are approximately 2 inches in diameter and ¾ inch thick. Heat oil in non-stick skillet over medium heat. Press cakes into bread crumbs and immediately place in skillet. Cook until golden brown on one side, about 90 seconds, then flip and repeat on other side. Place cakes on paper towels to absorb excess oil. To serve, place one or two cakes on a warmed plate, drizzle with tarter sauce if desired, and garnish with wedge of lemon and sprig of fresh herb.

1 pound fresh green garbanzo beans
2 medium fresh tomatoes, diced
2 cucumbers, peeled, seeds removed and diced
½ medium onion, finely chopped
2 medium cloves garlic, minced
3 tablespoons fresh lemon juice
2 ½ tablespoons fresh mint, chopped
2 tablespoons extra virgin olive oil
salt and cracked black pepper to taste
1 medium head romaine lettuce

Simmer fresh garbanzo beans in boiling water 10-15 minutes. While beans simmer, chop tomatoes, cucumber, onion, garlic, and mint. When beans are cooked, drain, rinse under cold water. Add all chopped ingredients, oil, lemon juice, salt and pepper. Toss to blend flavors and chill at least 15 minutes. Serve on bed of romaine. Serve with sourdough baguettes. Yields 6-8 servings.

Olive Oil
Garlic
1 pan
Bunch (or two) of Asparagus

In a pan or large zip lock bag, marinate the asparagus in the olive oil, garlic and additional spices to taste. Remove asparagus and place each spear on the grill for 5-7 minutes, turning it every couple of minutes.

2 large ripe tomatoes, sliced ¼ inch thick
8 ounces fresh mozzarella, sliced ¼ inch thick
¼ teaspoons salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1-2 tablespoons balsamic vinegar (to taste)
8 leaves fresh basil.

Arrange tomato and mozzarella slices on a platter or individual salad plates, overlapping the slices and fanning them out like a deck of cards. Sprinkle with salt and pepper. Mix oil and balsamic vinegar and drizzle over tomatoes and mozzarella. Cut basil into very thin slices and sprinkle over tomatoes and mozzarella. Garnish with fresh whole basil leaves. Serve immediately.

1 tortilla wrapper
1 cup torn Romaine
3 Tablespoons Caesar Salad Dressing
2 ounces smoked Idaho Trout
1 tablespoon fresh grated parmesan cheese
3 spears pickled asparagus
Freshly ground pepper

Toss Romaine with Caesar Dressing. With fork, flake trout and add to salad mixture. Place salad/trout mixture in center of tortilla. Top with three spears of pickled asparagus. Sprinkle with Parmesan cheese and pepper. Fold in both ends of tortilla and roll up. Serve immediately or wrap tightly in plastic wrap and refrigerate prior to serving.

4 servings
4 5-6 oz sirloin elk steaks
½ c flour
½ tsp salt
½ tsp pepper
5 strips bacon, diced
1-2 shallots, minced fine
5-6 button mushrooms, sliced
2 c port wine
1 bunch green onions, chopped
1 tomato, diced
¼ - ½ c instant brown gravy mix, to taste
Salt and pepper, to taste

Lightly sprinkle steaks with salt and pepper on both sides, then dredge in flour. Set aside. Add diced bacon to a sauté pan and cook on low heat until all fat is rendered. Turn heat up and sear steaks in bacon fat on both sides and then remove and set on a sheet pan. Put the steaks in oven at 300 for about 15-20 minutes. Add shallots to beacon in sauté pan, and lightly cook, until translucent, then add mushrooms and sauté for 1-2 minutes until soft. Add a little more flour and stir until all flour is absorbed. Add port and stir to get any bits off bottom of pan. Add gravy mix and stir. If mixture becomes too thick add a little water to thin. To finish sauce add green onions and tomatoes and salt and pepper to taste. When steaks have reached desired doneness, add them back to the sauce.

4 Elk sausages
1 yellow onion sliced into thin strips
1 apple peeled, cored and diced
3-4 Tbsp oil
3-4 Tbsp Stoneground mustard
Pinch of sugar
Salt and pepper to taste
½ c crumbled bleu cheese
4 sandwich rolls

Put sausages in oven at 325° degrees. Heat oil in sauté pan. Add onions and cook until very soft, stirring occasionally. Add apples and sugar and cook until browning occurs. Add mustard and finish with salt and pepper to taste. Remove sausages from oven. Put 1/4 of bleu cheese on one side of each roll, put in oven until cheese is melted. Remove rolls from oven, top with sausage and apple mixture. Serves 4.

1 can (8-count) crescent rolls
½ onion, chopped
1 pound elk sausage
2 cups shredded hash browns*
5 eggs, beaten
¼ cup milk
Salt and pepper to taste
1 cup shredded mozzarella cheese
1 cup cheddar cheese

Press rolls into a 9" pie pan, pressing to seal perforations. Brown sausage, remove from pan, and cool slightly. Meanwhile, brown onions in sausage drippings. Slice sausage and place evenly over rolls. Top with onions and hash browns. Mix eggs, milk, salt and pepper in bowl. Pour over potatoes. Top with cheeses. Bake in 350° oven for 35-40 minutes until bubbly and lightly browned. Yields 6-8 servings.
*Can use prepared refrigerated hash brown potatoes or shred leftover baked potatoes.

4 10-12 inch flavored tortillas
2 cups pepper jack cheese, shredded
1 pound thinly sliced deli roast beef
½ cup salsa

On pre-heated large flat grill or grill pan, place tortilla. Spray lightly with cooking spray and turn. On one half of the tortilla, place ¼ pound deli roast beef, 2 tablespoons salsa, and ½ cup shredded cheese. Fold other half of tortilla over cheese. Let cook until browned on one side, then carefully turn and cook on other side until browned and crispy. Serve with additional salsa, Garbanzomole, and sour cream.

4 Rainbow Trout or 8 boneless Trout Filets
½ cup fresh lime juice
3 tablespoons chopped cilantro
2 garlic cloves, minced
¾ teaspoon ground cumin
¼ cup olive oil, divided
1 onion, thinly sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
8 (6-inch) flour tortillas Salsa Sour Cream Guacamole (optional)

Combine lime juice, cilantro, garlic, cumin and 2 tablespoons olive oil. Pour over trout. Cover and marinate, refrigerated, at least 30 minutes. Combine onion and peppers. Sauté in 2 teaspoons oil just until tender, about 5 minutes; reserve. Remove trout from marinade; cook on lightly oiled grill or sauté until just done, about 2 minutes per side. On hot griddle, heat tortillas on both sides. Remove skin from trout. Place half trout or one filet in each tortilla. Add sautéed vegetables. Serve with salsa, sour cream and guacamole if desired.

Serves 4 (2 fajitas per person). Preparation and cooking time - 30 minutes.

For each wrap:
1 tortilla wrapper
1 cup torn Romaine
3 Tablespoons Caesar Salad Dressing
2 ounces smoked Idaho Trout
1 tablespoon fresh grated parmesan cheese
3 spears pickled asparagus
Freshly ground pepper

Toss Romaine with Caesar Dressing. With fork, flake trout and add to salad mixture. Place salad/trout mixture in center of tortilla. Top with three spears of pickled asparagus. Sprinkle with parmesan cheese and pepper. Fold in both ends of tortilla and roll up. Serve immediately or wrap tightly in plastic wrap and refrigerate prior to serving.

6 cups thinly sliced Idaho apples
1 tablespoon lemon juice
2 teaspoons ground cinnamon
½ teaspoon nutmeg
½ cup honey
¾ cup butter
¾ cup brown sugar
1 cup rolled oats
¾ cup flour

Wash and peel apples (about 6 large apples). Toss with lemon juice. Place apples in 9X13” baking pan. Drizzle honey over apple mixture. Combine brown sugar, cinnamon, nutmeg, rolled oats and flour. Blend in butter until fine crumbs are formed. Sprinkle topping over apples and honey. Bake in 375° oven for 45 minutes or until golden and bubbly. Serve warm with ice cream.

4 large good baking apples, such as Rome, Golden Delicious, or Jonagold apples
¼ cup brown sugar
2 teaspoons ground cinnamon
1 tsp. butter
1 teaspoon cinnamon
¾ cup boiling water

Preheat oven to 375°F. Wash apples, removing the core to ½ inch of the bottom of apples. Use a paring knife to cut out first the stem area, and then the core and spoon out the seeds. Make the holes about 3/4-inch to an inch wide. In a small bowl, combine the sugar and cinnamon. Place apples in an 8-inch-by-8-inch square baking pan and stuff each apple with the mixture, topping with a dot of butter. Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

www.recipezaar.com

½ Cup water
1 ½ Cups granulated sugar, divided
2 Cups fresh bing cherries, stemmed, pitted, and halved
6 Ounces cream cheese, at room temperature
1 ½ Cups whole milk
1 Cup heavy cream (whipping)
1 Teaspoon vanilla

In a small saucepan, combine water, 3/4 cup sugar and cherries. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat; let the cherries steep 30 minutes. Drain the cherries, discarding the syrup. Transfer the cherries to a bowl, cover and refrigerate for at least 30 minutes or up to 8 hours. In a food processor, process cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl. Meanwhile, combine the milk, cream and remaining 3/4 cup sugar in a saucepan. Cook over medium heat, stirring occasionally to help dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes. Add about ½ cup of the hot-milk mixture to the cream cheese; process until smooth, about 30 seconds. Add the remaining milk mixture and process for another 30 seconds. Strain through a fine mesh sieve into a bowl. Add vanilla; stir to combine. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours. Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the cherries. Churn or stir just until mixed. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours our up to 3 days, before serving.

2 ½ cups fresh Idaho blueberries
1 teaspoon vanilla extract
½ lemon, juiced
½ cup White Satin sugar (from Amalgamated Sugar in Nampa)
½ teaspoon all-purpose flour
1 tablespoon butter, melted (from Blue Ribbon Artisans Creamery in Meridian)

Topping:
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons White Satin sugar
5 tablespoons butter
1 cup milk
2 teaspoons White Satin sugar
1 pinch ground cinnamon

Lightly grease an 8-inch square baking dish. Place the blueberries into the baking dish and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and ½ teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough (you may need to add a splash more milk). Cover, and let batter rest for 10 minutes.

Preheat oven to 375 degrees. Spoon batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar and sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out relatively clean. Let cool until just warm before serving. Store in the refrigerator for up to 2 days.

Adapted from blueberry-recipe.com

1-2 Alpicella sourdough baguettes, baked and sliced ½ an inch thick
1 tablespoon olive oil, divided
1 ½ cups pitted sweet cherries, coarsely chopped
1/4 cup chopped cilantro
1/4 cup diced yellow sweet pepper
2 tablespoons finely chopped onion
2 tablespoons lime juice
1 teaspoon grated lime peel
½ teaspoon chopped garlic
½ teaspoon salt
1/4 teaspoon black pepper
4 ounces Ballard Family Dairy Danish Pearl cheese, thinly sliced
1 tablespoon chopped fresh basil

Toast baguette slices in 350-degree oven for 5 minutes. Turn, brush with olive oil and bake on other side for 5 minutes.

Print Recipe

1 package chocolate graham crackers (about 18 squares)
¾ cup powdered sugar (divided)
¼ pound (1 stick) butter
1 cup whipping cream
4 ounces cream cheese
1 teaspoon vanilla
1 pound fresh sweet cherries

Crush graham crackers and add ½ cup of the powdered sugar. Melt butter, mix with graham cracker crumb mixture. Press into bottom of pie dish. Pit and cut in half enough of the cherries to cover the bottom of the pie shell. In mixer, whip cream. Add in cream cheese and ¼ cup remaining powdered sugar and vanilla. Blend well. Spread whipped cream mixture over cherries. Chill at least 2 hours, or freeze. When ready to serve, garnish with remaining cherries, or chocolate dipped cherries.

3 large Granny Smith or other tart Idaho apples
(peeled, cored, quartered and fine diced)
¼ cup huckleberries
2 tablespoons butter - separated
¼ - ½ teaspoon nutmeg
1 teaspoon cinnamon
¼ - 1/3 cup sugar – to taste (should remain somewhat tart)
6 6-inch cinnamon-flavored tortillas

Heat 1 tablespoon butter in skillet over medium heat. Sauté apples until they just begin to soften. Add spices, sugar and huckleberries. Continue to cook until sugar dissolves and berries are heated through (about 1 minute). Do not overcook fruit mixture – apples should be tender/crisp and berries just heated through. Lightly brush tortillas with remaining melted butter. Heat on grill or griddle pan. Place approximately 4 ounces of fruit mixture in center of tortilla. Roll tortilla and continue to brown on grill until slightly crisp on all sides. To serve, plate one tortilla crepe on a plate. Garnish with small amount of fruit mixture and top with whipped cream, ice cream, or softened, whipped cheesecake-flavored cream cheese.

Chef Jon Mortimer CEC

For the Topping
½ lbs. cold, unsalted butter cut into½ oz. flakes
2 ½ cups all purpose flour
1 ½ cups light brown sugar

Place flour and sugar in mixer and combine with a dough hook. Add the butter and run until coarse meal or just until the topping packs into a ball.

For Peach Filling
8 fresh Idaho peaches
Sugar to taste
1 Tbs. lemon juice
½ cinnamon stick
2 cloves
½ tsp. grated fresh nutmeg

Slice fresh peeled and cored peaches and toss with the lemon juice. Place the cinnamon and cloves in a spice mill and grind to a fine powder. Toss the spice blend and the nutmeg then add enough sugar to leave the peaches still a bit tart (sometimes the peaches are so sweet you won’t even need to add sugar!). To Top: Pack filling into a baseball size ball and crumble over top leaving several large pieces in the crumble. Bake at 375 for 16-18 minutes or until the topping is golden brown.

2 cups flour
½ cup sugar
3 teaspoons baking powder
1 large egg
1/3 cup oil
3/4 cup milk
1 teaspoon vanilla
1 cup fresh strawberries – rinsed and sliced

Topping 2 tablespoons white sugar
1/4 teaspoon cinnamon

In a large bowl mix dry ingredients. In a medium bowl, beat egg. Add to dry ingredients and mix. Add milk, oil and vanilla to dry mixture and blend. Stir in strawberries. Pour batter into 12 paper cup lined muffin tins. Sprinkle ½ teaspoon of topping on each muffin, if desired. Bake at 350°F for 20-30 minutes or until done.