Breakfast:
Appetizers/Sides:
Chiles Rellenos (Stuffed Peppers)
Salads:
Pomegranate, apple, avocado, goat cheese
Pomegranate, smoked salmon, carrot
Idaho Rainbow Trout and Spinach Salad
Mizuna Salad with Fish and Mango
Soups:
Lunch/Dinner:
Homemade Mac ‘n Cheese with Winter Veggies
Rosemary and Shallot Encrusted Venison with Sweet Potato and Carrot Fries
Northwest Black Truffle Scramble
Baby Bok Choi with Garlic and Shrimp
Alex Hartman’s Morel Cream Sauce
Chiles Rellenos (Stuffed Peppers)
Dexter Beef with Morel Mushroom Gravy
Grilled Salmon with Caramelized Dill
Thai Glazed Chicken Lettuce Wraps
Scout Veggies With Sage Butter
Sauteed Greens with Exotic Spices
Veggie Stir Fry with Garlic and Parmesan
Bread:
Dessert:
Dutch Oven Pineapple Upside Down Cake!
Dutch Oven Sourdough Carrot Cake
Pumpkin Pie from a Real Pumpkin
Cast Iron 