- Growing up in rural Montana I learned the skill of “making do”. Grabbing ingredients at random out of the cupboard and refrigerator when caught in a bind. Now, trusting my instincts for infusing ingredients together is just second nature.
- Non-delivery of lettuce at a lodge inspired this recipe. I did not have enough lettuce for ten salads so I sliced up a honey dew melon and made a peach vinaigrette with canned peaches in their own juice. For the vinaigrette, I combined peach juice, fresh grated ginger, and rice wine vinegar in a blender. Reducing the blender speed to low, I slowly added safflower oil to a ratio of two to one with the vinegar. Lastly, I added a little fresh tarragon, wild honey and salt to taste. I diced the canned peaches and added them to the vinaigrette. Right before serving I tossed on a little goat feta cheese from a local Montana farm and chopped walnuts. This ended up as a refreshing fruit salad receiving rave reviews from guests.