Skillet Gnocchi with Shrimp
& Asparagus

1 tablespoon + 2 teaspoons extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
½ cup sliced shallots
1 pound asparagus, trimmed and cut into thirds
¾ cup reduced-sodium chicken broth
1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
¼ teaspoon freshly ground pepper
Pinch of salt
2 tablespoons lemon juice
⅓ cup grated Parmesan cheese

Inside Boise Lifestyle’s
 Cookie
 Jar

Heidi Tilby from Sweet Valley Cookie Co. is sharing some joy with Boise Lifestyle readers. A holiday classic, her sugar cookies for rolling and cutting out are sure to please your friends and family.

Little Chefs

My sister-in-law, Aunt Gina is renowned for her delectable cooking. Her sweet potato pie is a family favorite every Thanksgiving.

Keeping it Real

The annual roundup of lunches featuring a parade of cartoon characters and woodland creatures can be a little overwhelming. I am overcome with both their cuteness and the feeling that I am failing as a parent because, as Sweet Brown says, “Ain't nobody got time for that.” If this is something you too have felt, let me stop you right…

Clean & Easy Cooking

With the new year here, a popular resolution for many of us tends to be eating healthier. Though this may mean different things to different people, a majority of us want to eat foods with higher nutritional content, without being processed, artificial or fake. If you're not growing your food already, then to the grocery store it is, where more…

True Veggie Tales

You might have grown up hearing "Eat your broccoli! I see where you hid those peas! Finish those peaches!" Sound familiar? For many, it felt like our mothers might be punishing us at dinner, with a heaping spoonful of stinky brussel sprouts or some other potentially creamed, unrecognizable vegetable. Perhaps you thought fruit only came inside a green Jell-o mold. In actuality, mothers did know best, and what you…