Robust Rhubarb!

Fresh cut rhubarb at our campsite amongst the local Douglas fir trees.

On our road trip across the northwest my family and I stopped in Bellingham, WA at the home of two glass blowing artists. They had a hot shop and studio on their property. Another gem in their backyard was a beautiful lush garden of flowers and vegetables. They generously sent us on our way with fresh rhubarb, chard, zucchini and kale. Strawberry rhubarb pie is scrumptous. Other plans include sautéing in a little agave syrup and mixing it in with homemade vanilla yogurt as well as making strawberry rhubarb muffins. Blueberries will be on the menu soon!

Quinoa pasta with heirloom tomotoes and roasted pumpkin seeds

For those who are gluten free try a quinoa pasta. It cooks more firm than rice pasta. This dish includes quinoa penne pasta mixed with heirloom tomatoes from a local garden, doused with local olive oil and homemade roasted organic pumpkin seeds sprinkled with sea salt. The tomatoes offer a slight sweet contrast to the sea salted seeds.

Kale Chips

Fresh farm kale bought in Buena Vista, CO.
Coated in seasoned cashew cream and baked at 350ºF until crisp (approx. 20 minutes) flip chips after 10 minutes. A hearty calcium and protein packed snack.
They are not much to look at, but they are yummy. Store in airtight container and kale chips will last a couple weeks.

Hearty veggie salad

You may see a lot of veggie dishes as I love me some fresh veggies because I try my best to live a vegan lifestyle. My boys are meat eaters so you may see some local meat dishes in the future.
This dish is from foods bought at a market in Buena Vista, CO. The daikon, radishes and turnips all came with their green stalks attached. Included are red radishes, diakon (in the radish family), turnips, kale leaves, Roma tomatoes, cucumbers, red onion, and slivered organic almonds. Dressing is a splash of lemon juice, olive oil, pinch of salt and Braggs Apple Cider Vinegar.
Guesstimate amounts as desired.

Fresh Field Greens with Quinoa

Locally grown field greens with cherry tomatoes, red onion and avacado drizzled with a light olive oil and balsamic dressing and sprinkled with sea salt and pepper.
Today's dish includes vegetables from a farm outside Paonia, CO.