
Treks & Bites – The Crossroads Where Food Meets Travel!

When we came up with this recipe, we had just been given a big basket of garden-fresh tomatoes from a friend, but we've since made it with cherry tomatoes from our local grocer as well.

We used four different kinds of fresh berries: raspberries, blackberries, blueberries, and some of our frozen huckleberries.

This cake keeps really well in the refrigerator for a couple of weeks, but it tastes best if you take it out of the refrigerator about 15 minutes before serving it because the flavors are more pronounced at room temp.

If you love strawberries, and it is, after all, strawberry season, this dessert might be just your ticket! This beautiful parfait is made with alternating layers of strawberry curd mousse, strawberry curd, and fresh pureed strawberries.

The number of pieces this recipe serves all depends upon the type of bread you use.

The little twist of the sea salt grinder really brings out the flavor in these cookies.

These lemon-lime bars are a fun twist on traditional lemon bars with the combination of freshly squeezed lime and lemon juice! We actually like them better than straight lemon bars, which are hard to beat! These bars store well in the refrigerator for.

Jalapenos, Cilantro, garlic, tahini, lime juice come together in this bright and zesty hummus.

Jalapenos, Cilantro, garlic, tahini, lime juice come together in this bright and zesty hummus.

Homemade toasted sesame yogurt-based blue cheese dressing tossed with red and green cabbage, shredded carrots and garnished with toasted slivered almonds and cilantro leaves

There is something so great about the fresh taste of celery and usually, it is relegated to being a small ingredient in a larger dish, like an ingredient in soup or salad or even as a minor character in spicy chicken wings.

ARUGULA, FENNEL & GREEN APPLE SALAD w/GOAT CHEESE & CHAMPAGNE DRESSINGThis is one of the delicious dishes we enjoyed at The Bentwood Inn in Jackson Hole, Wyoming during our recent visit.