MY FAVORITE RECIPES By Mary Collins: Meet the Thorpe Family

Beth and Ryan Thorpe, along with daughter Savita and canine family member Jasmine, are on the Palouse for a visit. They hail from Gold Bar, Wash., and have ties to this area.

Many of us are either traveling ourselves or welcoming guests for the holidays.

So it is with the Thorpe Family of Gold Bar, Wash.

They are on the Palouse this week visiting Beth’s family.

Beth was raised on a farm near Kamiak Butte.

Growing up, Beth participated in a lot of theater including roles in Annie for the old WSU Summer Palace program.

She also won “Outstanding Soloist” at the 1993 Lionel Hampton Jazz Festival at the University of Idaho.

Beth graduated from Pullman High School in 1994.

After working as a nanny for a year in Washington D.C., she moved to Seattle where she studied music, audio engineering and theater.

She also sang with local bands.

She and her husband, Ryan “Bud”, married in 2002.

Bud was raised in rural southern Maine and came west after high school for the mountains and snow. In Seattle, he studied commercial diving and culinary arts. Beth and Bud both worked in hospitality services including restaurants and hotels before settling in Gold Bar and starting their own vacation rental maintenance business. In 2010, daughter Savita joined the family, which also includes two cats and a very large dog, Jasmine, of unknown ancestry.

In addition to helping run the family business, Beth is very involved in Savita’s Montessori School and other activities. She also enjoys gardening. Bud is a snow boarder and skier. Savita is getting involved in all of her parent’s activities. The family has also recently discovered fun in hiking and collecting wild edibles.

The Palouse is a second home for the Thorpes. On this trip, when they turned onto a country road, seven-year-old Savita said, “ah, this is what I have been waiting for, the wide open spaces,” a sentiment many of us can share. While they will be enjoying all of the usual holiday fare this week, their favorites lean toward south of the border. Here are some of their best recipes.

Recipes

Cruda Salsa

4 whole medium-size red tomatoes

1/4 cup extra virgin olive oil

3 Tbsp. basil

1 Tbsp. red wine vinegar

1 clove garlic

1/2 tsp. salt

1/4 tsp. black pepper

This uncooked tomato sauce is delicious over vegetables and makes a summery dish when tossed with grilled shrimp or chicken. If your tomatoes are on the acidic side, add 1/2 teaspoon granular sugar substitute (sucralose). Each serving is 1/4 cup.

Dice tomatoes and mince garlic. Place in a bowl with oil, basil, vinegar, salt, pepper and (optional) sugar substitute in a medium bowl.

Let stand 30 minutes before serving.

Brazilian

Shrimp Stew

Ready in 45 mins. - serves 6

1-1⁄4 pounds large shrimp

1-1⁄2 tsp. salt

1⁄4 tsp. pepper

2 garlic cloves, minced

1⁄4 cup fresh lemon juice

1 (14 ounce) can diced tomatoes, with juice

1 medium onion, finely chopped

1 green pepper, finely chopped

1-1⁄2 Tbsp. oil

1⁄2 tsp. cayenne

5 Tbsp. coarsely chopped cilantro

1 cup coconut milk, well stirred

1 Tbsp. palm oil, don't substitute - just leave it out if you don't have it. It can be found in African markets.

Mexican

Street Corn

2 Tbsp. vegetable oil

4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)

Kosher salt

2 Tbsp. mayonnaise

2 ounces feta or cotija cheese, finely crumbled

1/2 cup finely sliced scallion greens

1/2 cup fresh cilantro leaves, finely chopped

1 jalapeño pepper, seeded and stemmed, finely chopped

1 or 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 tsp.)

1 Tbsp. fresh juice from 1 lime

Chili powder or hot chili flakes, to taste

Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about two minutes. Toss corn, stir, and repeat until charred on second side, about two minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.

Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.