Every issue of Nspire Magazine features recipes from the regions top chefs, takes you on great outdoor adventures and getaways, and opens the doors to beautiful homes and architecture. Nspire will also introduce you to local artists, offer fitness tips, organic gardening techniques, and healthy foods.
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Hells Canyon

A TRIP BACK IN TIME The twin 350 Chevy engines purr as the 30-foot jet boat eases out of the harbor at Hells Gate State Park in Lewiston and into the broad main channel of the Snake River. As Captain Nate Luther, of Snake River Adventures, throttles up against the stiff current, we can feel the power that will take us 80 miles upriver into the deepest gorge in North America and, hopefully, back again. It’s late July, and although the Snake is not running at its peak, it is far from tame. In fact, Nate tells us, this is…

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Cedar Planked Wild Salmon with Apple-Fennel Slaw

Chef Bob McDaniel Floating Green Restaurant As Executive Chef and General Manager at The Floating Green Restaurant, Chef Bob McDaniel presents this recipe because, “It is a great outdoor grilled dish for a perfect Coeur d’Alene summer evening. I prefer to use fresh wild King or Sockeye Salmon. It pairs well with a Pinot Gris, a fruity Rose or even an Oregon Pinot Noir.” Cedar Planked Wild Salmon with Apple-Fennel Slaw 4 ea 6 oz servings wild salmon (skin on, pin bones removed) 4 ea cedar planks (unfinished and sanded) Canola oil, lemon juice, salt and pepper for seasoning Apple Fennel…

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Easy Quince Paste

4-6 fragrant, ripe quince filtered water cane sugar juice of 1/2 lemon (1-2 Tb) Rinse the fruit, roughly chop and core. Place in a saucepan or medium pot and just cover with water. Boil until soft. Drain the water. Puree with a hand mixer, or transfer the fruit to a food processor or blender and blend until smooth. Place a large bowl or measuring cup on a food scale. Pour the fruit into the bowl, noting the weight. Add the same weight of sugar (1 to 1) and stir to combine. Return the mixture to the pot, cover and cook…