There’s more to Idaho than potatoes. Sitting square in the center of the Gem State is one of the largest contiguous areas of protected wilderness in the U.S. While the Frank Church-River of No Return Wilderness Area may not roll off the tongue as easy as Yellowstone or Yosemite, this 2 million-acre swath of mountains, gorges, and alpine lakes offers something for outdoor enthusiasts of all stripes. RIVER OF NO WHAT, NOW? The name of the wilderness may sound a little ominous at first — who wants to travel down a river of no return? — but in truth, it’s a title from times gone by when canoes and small watercraft could travel down the Middle Fork of the Salmon River swiftly but couldn’t fight the current going back up. Today, those same rapids make the Middle Fork a wildly popular whitewater rafting destination, with plenty of local and out-of-state enthusiasts making a return journey every summer. RAFTING ISN’T FOR ME. WHAT ELSE YOU GOT? If crashing down 300 Class III rapids isn’t your speed, the Frank Church Wilderness has plenty of other ways to enjoy the wild mountain country. There are several lodges that were grandfathered in to the wilderness area, most of which are only accessible by jet boat, light aircraft, or good old-fashioned hiking. Some, like the Middle Fork Lodge, offer five-star accommodations, located THE UNSPOILED BEAUTY OF CENTRAL IDAHO JOURNEY DOWN A RIVER OF NO RETURN
conveniently close to one of the area’s many natural hot springs. Those with the right permits will find the rivers and lakes full of fishing opportunities, and the surrounding pine forests are teeming with game. LODGES? I JUST WANT TO GET AWAY FROM IT ALL. For those looking for a truly unplugged experience, backpacking to the many campsites scattered throughout the region can be an incredible journey. If you spend a night beside the crystal-clear waters of Langer Lake, hundreds of miles away from any light pollution, you’ll find peace, quiet, and a sky bursting with stars. If you’ve ever wanted to experience a truly untamed part of the United States, Idaho is the hidden gem you’ve been looking for.
ZUCCHINI SALAD WITH TOASTED HAZELNUTS
With raw zucchini, toasted hazelnuts, and a robust Parmigiano-Reggiano, this early summer salad is a delight of different textures and flavors that will make a great side at your next cookout.
1/4 cup toasted hazelnuts, coarsely chopped
3 small zucchini (3/4 lb.)
1/2 tsp lemon zest, grated
Mint leaves, for garnish
3 tbsp fresh lemon juice
Parmesan cheese, preferably Parmigiano-Reggiano, for garnish
3 tbsp extra-virgin olive oil
Salt and pepper, to taste
1. Using a mandolin or very sharp knife, slice zucchini lengthwise into extremely thin, wide ribbons. 2. Arrange zucchini ribbons on a plate, sprinkle with lemon zest, and drizzle with juice.
3. Drizzle oil over zucchini, season with salt and pepper, and toss. 4. Scatter hazelnuts over the top, garnish with mint and cheese, and serve.
Inspired by Food & Wine magazine
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