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Beyond Power Bars — Tahini Ginger Bars

My latest homemade power bar, the tahini ginger bar, was inspired by a snack I nibbled on in the spa lounge at the Four Seasons Resort in Jackson Hole years ago. What I was doing in the spa lounge of the Four Seasons, I can’t recall. Nor can I remember who I was with or […]

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Beyond Power Bars — Fuel For All Your Adventures

Anyone who’s bonked — that abrupt drop in blood sugar that makes you feel dizzy and sick — while out exercising can appreciate the benefit of having a good power bar stashed in your pack. The first time I bonked badly after moving to Jackson I was hiking up Table Mountain with my husband and some […]

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Loving Your Lunchbox — One Vietnamese Dressing, Three Lunches

My summer salad lunch routine needed some zing and some zip. Despite the freshest ingredients from the farmers market, my go-to olive oil and balsamic dressing was ho-hum. My salads became a lot more exciting when I discovered this Vietnamese Salad Dressing. Now I keep a jar of it on hand at all times. I […]

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Loving Your Lunchbox — Girls’ Fishing Day

Recipe: Sweet Pea Guacamole Ingredients 2 tablespoons olive oil 2 tablespoons fresh lime juice ¼ bunch fresh cilantro 2 stemmed and seeded fresh Serrano chiles 1 pound thawed frozen peas ¼ teaspoons cumin 1 teaspoon salt ¼ cup finely chopped red onion Instructions Place the first four ingredients in a blender or food processor, and […]

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Jackson Hole Foodie’s Preserved Lemons

The winter issue is off to the printer Monday. We ended up having to cut a few stories down to fit, and this recipe was one that didn’t make that cut. That doesn’t mean we don’t love it. So, just in time for the holidays, start making your preserved lemons now to give as host […]

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Jackson Hole Foodie: Milk + Lemon = Heaven

Waking up to a soft, drizzling rain yesterday was an invitation to bake.  Like most of you, I have been avoiding my oven and any kind of real cooking at all.  Instead, we subsist on the simplest of summer meals:  tomato sandwiches, bowls of berries topped with Greek yogurt, slices of intensely ripe Tuscan melon, and […]

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Jackson Hole Foodie — Lazily Roasted Plums

These plums were calling to me last Saturday at the Jackson Hole Farmers Market on the Town Square. Arriving promptly at 8 a.m., I made a beeline for Sloan Andrew’s stand, and my favorite selection of stone fruit in the Valley. As I carefully chose a dozen or so fragrant plums, I couldn’t help but […]

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Jackson Hole Foodie: Almond (and Date) Joy

“I can’t believe you haven’t blogged this yet”, says young Nick, as he downs another Nutter Butter Smoothie and dashes outside to play soccer. The Nutter Butter Smoothie has become permanently entrenched in our busy schedules. It wears many hats:  liquid breakfast, after-school snack, post-workout electrolyte replenisher. Dressed up with a straw, you could even […]

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Jackson Hole Foodie Dives Into Making Mozzarella

Twenty-one pounds of mozzarella curd, 15 bottles of wine, 13 women, 4 pounds of pizza dough, dozens of toppings, and one wood-fired pizza oven named Maxey. It’s a mozzarella-making party. Karen and I thought it would be fun to have a few friends over to her kitchen studio (where Maxey lives) and make some mozzarella […]

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JH Foodie: Too Much Lobster With Avocado Butter

Something magical happens to the humble avocado when it is smashed together with a stick of butter, a squeeze of fresh lemon juice, minced garlic and sea salt. Avocado Butter is what happens. Over spring break, I conjured up my mother’s recipe for Avocado Butter when faced with an unlikely problem:  too much lobster. It was the last week […]

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Jackson Hole Foodie Serves Up Pipian Rojo

I had never heard of pipián rojo, the luxuriously creamy pumpkin seed sauce of central Mexico, until I took a class in San Miguel de Allende. Made creamy with nuts and seeds, and spicy with guajillo chiles, pipián rojo with chicken is also one of the healthiest and most satisfying dishes I learned in cooking […]

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JH Foodie Explores the ‘Spicihood’ of Salsa

The true cuisine of Mexico differs from region to region, with a dizzying variety of dishes that barely resemble our American-Mexican food. In the mountains of central Mexico, where I attended cooking school, I learned that most dishes begin with dried chiles, whereas fresh chiles are more typical of the coastal foods. Cooking with dried […]

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JH Foodie: A Centuries-Old Mexican Soup from An Miguel de Allende

By the time March rolls around, we are all ready for a change of scenery. And for a place in which you can leave the house without your Uggs, down puffy and fleece jacket. The mass exodus from Jackson Hole is about to begin. If your Spring Break is taking you South, here is a […]

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JH Foodie: Bacon Sushi Rice Bars and Balls Fuel Multisport Days

Sunday was such a perfect day for multisporting.  Around here, multisporting means three or more sports are pursued in one day.  This takes organization, a bag full of clothes and gear and the right food.  It was fortuitous that I had made a big batch of Bacon Sushi Rice Bars and Balls first thing Saturday morning. The debut of […]

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