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Farro Salad!

Monday, March 18th, 2013 by Jean Gleason
Farro Salad!
  • 1 cup dried farrow
  • Salad Ingredients
  • 1 red pepper diced
  • ½ cup fresh parsley, chopped fine
  • 1 cucumber, peeled and chopped
  • 3 cups baby arugula, chopped
  • ½ medium red onion, minced
  • 1 cup sliced almonds
  • Dressing
  • juice of ½ lemon
  • 2-4 Tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon organic oregano
  • ½ teaspoon organic thyme
  • dash of agave nector (just to balance the lemon)
  • freshly ground organic black pepper to taste

  1. Rinse and drain farro.
  2. Bring farro and 3 cups of water to a boil, cover, reduce heat and simmer 15 minutes. Remove from heat and drain any excess water.
  3. While the farrow is cooking, combine all of the salad ingredients.
  4. Whisk together the Dressing ingredients.
  5. Toss the salad ingredients with the dressing.
  6. Once the farro has cooled, toss with the rest of the ingredients.


Groomsmens’ cake

Monday, May 30th, 2011 by Jean Gleason

Last Memorial Day weekend, my sister-in-law, Mary Margaret, served a version of this cake, at the rehearsal dinner for my nephew and his bride to be.  It was fabulous … most people returned for seconds and thirds, even after a long night of eating and drinking. Whenever I eat this cake, I think of Mary Margaret’s mother , Josephine, a warm, charming matriarch of a large Italian family. When ever I came to visit, she opened her home and her heart. There was always room for one more at her large table, and she loved to gather with all her daughters (and their extended families) and celebrate life. She frequently made this cake for large family gatherings.

This is an adaptation of her recipe. When you eat it, pause for a moment and remember someone special.

Sherry Cake
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Recipe type: Dessert
Cuisine: Italian
Serves: 12-14

  • 2 sticks butter
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup sherry (the real stuff, not cooking sherry), add a little more if you are so inclined
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup chocolate chips

  1. Grease and flour a bundt cake pan.
  2. Preheat oven to 350°F.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating in between.
  5. Add sour cream and sherry and mix till incorporated.
  6. Blend together the dry ingredients (flour, baking powder, baking soda, salt).
  7. Add dry to wet and mix until just blended. (don’t over mix)
  8. Mix in chocolate chips.
  9. Scoop batter into bundt pan and bake for 40-45 minutes.

Kale Summer Salad

Wednesday, April 15th, 2009 by Jean Gleason

The only thing I hate more than throwing out leftovers is eating leftover salad… with the exception of this kale salad. It gets better everyday. Which makes kale my new vegetable of choice. Make it on Monday and its still crisp and flavorful on Friday. What more can a working girl want?

Kale Summer Salad
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Recipe type: Salad
Serves: 4

  • 1 bunch of kale, rinsed and chopped
  • juice for one freshly squeezed lemon
  • ¼ – ½ cup high quality extra virgin olive oil
  • ½ teaspoon fine sea salt
  • ½ cup toasted pine nuts or pecans
  • ½ cup dried cherries
  • ¼ cup shaved parmesan or crumbled feta cheese

  1. Combine lemon juice with olive oil and salt.
  2. Toss with nuts, fruit and chopped kale.
  3. Chill for 15-20 minutes before serving.
  4. Leftovers keep for up to a week!

Kelly Liken’s Truffled Snow Pea Salad with Parmesan

Wednesday, August 26th, 2009 by Jean Gleason

By 6:00am last Saturday we were en route to the Edwards’ Farmers Market, where we sell our freshly ground organic  spices from a booth.  I much prefer driving in Saturday’s spectacular morning light to fighting the Friday evening traffic. As we left the foothills, a thunderstorm loomed to the north.  The sky above Boulder was black, as if the day had not yet begun there. To the south, the sun was brilliant, casting a golden glow on the rock peaks as we ascended into the Rockies.

We have had more rain this year than any other year I’ve lived in Colorado. The traditional grays and browns of the mountains have been replaced with lush green mosses and purple and yellow wildflowers. The wide open Colorado blue sky is now blanketed in clouds. The morning sun highlights the moisture in the air, and creates colors and shadows that amaze and astound me. Last week, we saw a sunrise rainbow,  … a first for me, no rain present, just big fat moist clouds.

The road to Edwards crosses the continental divide at Loveland Pass and then continues on over Vail Pass. Sunlight dances upon the water spilling from the rocks high above the road. We stopped in Georgetown for coffee. The air was crisp, a hint of fall, with the feeling that winter is not too far away.  I pulled my heavy fleece from the trunk, excited by this omen of seasonal change. As we cross Vail Pass, the temperature dropped to 38°.

When we arrived in Edwards, the mayhem was underway. As usual, Clarks Orchards was already set up.  “Fresh corn, picked yesterday.”  “Peaches, $8 for a large bag.” He is an early bird, and always gets his worm.  It was 8:30.  The market doesn’t open till 9:30.  Still, a line had formed at his trailer. The rest of the vendors were setting up;  popping tents and hauling their produce and fresh baked goods across the parking lot. They come from all over Colorado, some from the Western slope, others, like us, from Denver.

On Saturday, my tent was between a new honey vendor, and a chef demonstration tent. The Chef (Kelly) and owner of my favorite restaurant in Vail, Kelly Liken’s, prepared the following tantalizing salad. I had a taste of it at mid day, and craved more for the rest of the market. It was so good, I marched right down to the Morales Farms booth and bought snap peas so that I could make the salad when I got home.

I tried to julienne the peas in the food processor with a julienne blade. All it did was create a mess. Do it the old fashioned way, with a sharp knife.  Though it seams like a daunting task, it only took a few minutes.  (It took me longer to clean the food processor). The sweetness of the peas, the saltiness of the parmesan, and the earthiness of the truffle oil join together to create a symphony of flavors in your mouth. The julienne cut highlights the crisp texture of the peas almost creating  the sensation of eating an apple. I wish snow peas were is season all year round because I just love this salad.

Truffled Snow Pea Salad
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Recipe type: Salad
Serves: 4-6

  • 1 lb snow peas, julienned (sliced lengthwise)
  • 1 shallot, minced
  • ¼ cup grated parmesan cheese
  • ¼ cup chopped fresh parsley
  • 1 teaspoon dijon mustard
  • 2 Tablespoons Champagne vinegar
  • 7 Tablespoons extra virgen 0live 0il
  • 1 teaspoon truffle oil (or substitute 1 teaspoon black truffle sea salt)

  1. Combine mustard, shallots and vinegar in a mixing bowl with a whisk
  2. Drizzle in olive and truffle oils while whisking
  3. In a second bowl, combine cheese, parsley and peas.
  4. Toss the peas lightly with the dressing and season with salt and pepper.


More Garlic Bread!

Tuesday, May 25th, 2010 by Lynn Hollenbeck

Kids are notoriously finicky, and if you have friends with children coming for dinner, even mac & cheese isn’t a sure fire hit. You may have used penne when the kid only eats elbows, or ruined it for a cheddar cheese purist by adding Parmesan. But I’ve discovered that warm garlic bread is universally met with enthusiasm. The only possible error is not making enough. With your basic  spices on hand, it’s a fast and easy crowd-pleaser.

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  • big loaf of ciabatta, or baguette if you prefer
  • butter
  • good quality olive oil
  • 2 teaspoons organic garlic powder
  • 2 teaspoons organic parsley
  • couple cloves of fresh garlic (optional; tastes delicious without as well)

  1. Preheat oven to 350° .
  2. Slice bread horizontally, almost all the way through, and open flat.
  3. Microwave butter and olive oil in Pyrex cup or bowl until butter is melted.
  4. Brush butter/olive oil mixture on inside of loaf.
  5. Sprinkle parsley flakes and garlic powder.
  6. Warm in oven until slightly crusty and golden.
  7. Slice bread in vertical sections and place in basket.


Rosemary Roasted Red Potatoes

Sunday, January 18th, 2009 by Jean Gleason

Earthy rosemary and sweet garlic couple together to make these crispy-on-the-outside and tender-on-the-inside morsels irresistible. In the Middle Ages, rosemary was associated with wedding ceremonies.  It’s well known that garlic is associated with virility. Make this as a symbol of your love.

Rosemary Roasted Red Potatoes
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Serves: 4-6

  • 1½ pounds red-skinned potatoes cut into wedges
  • 1½ Tablespoons extra-virgin olive oil
  • 1¾ Tablespoons Smith and Truslow Organic Rosemary·Garlic Rub

  1. Preheat oven to 400°F.
  2. Toss potatoes with olive oil in a medium bowl until coated.
  3. Transfer potatoes to baking sheet or roasting pan and roast 20 minutes stirring once.
  4. Add spices to potatoes and toss again.
  5. Roast until potatoes are just tender—about 10 minutes more.

Tasty Grilled Pork Chops

Tuesday, May 4th, 2010 by Jean Gleason

Simple, easy and sooo tasty!

Tasty Grilled Pork Chops
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Recipe type: Main
Cuisine: Italian
Serves: 2

  • 2 pork chops
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon olive oil
  • 2 teaspoons organic Rosemary·Garlic Rub

  1. Whisk the mustard, vinegar, and oil together.
  2. Rub oil mixture onto surface of the pork chops.
  3. Sprinkle both sides of the chops with rosemary garlic blend.
  4. Grill over medium heat until done.


Tips for using Flavored Sea Salts

Tuesday, January 17th, 2012 by Jean Gleason

At the farmers’ markets last summer, we tested over 14 different flavored sea salts. We had sample tastings of everything from Habanero Sea Salt (a Texan favorite) to Ginger Beet Sea Salt (amazing color, but lacking in flavor at the time… this one is back in our test kitchen and we hope to re-introduce it next year). Based upon customer feedback, we narrowed our product offering to the following:

Black Truffle Sea Salt

Smoked Applewood Sea Salt

Lime Sea Salt

Rosemary Lavender Sea Salt

Garlic Sea Salt

Sel Gris (French grey sea salt)

Throughout the summer, loyal customers returned time and again to share how they had used the flavored sea salts. Below are a few of their tips. If you have any other recipe favorite, please let me know. We’d love to add them to our list.

Black Truffle Sea Salt was the hit of the Vail Farmers’ Market. We wish we had a video of the reactions… definitely YouTube material. Maybe next year we’ll become technically savvy enough to to take one. Sprinkle this Italian taste of heaven on:

- popcorn
- french fries (a la Lark Burger)
- hamburgers or steak
- pasta (especially good with Parmesan cheese)
- potatoes, eggs, mushrooms
- veggies (especially snow peas)
- soups, salads and stews…

We really haven’t found anything that doesn’t improve with just a little truffle salt. Be warned, a little goes a long way. The truffle is powerful, and too much is not a good thing. Get creative and enjoy.

Smoked Applewood Sea Salt has become the appetizer accompaniment in our house. Sprinkle a little on:

- blue cheese on a cracker, and serve with red wine (my favorite)
- a kobe beef hamburger
- steak
- eggs (almost as good as bacon)
- chicken, fish, lentils, pork, roast beef, potatoes, beans, tomatoes…
- rim your bloody mary glass!

Lime Sea Salt was very popular with the margarita crowd. Also good with fish, chicken, guacamole, and on fresh fruit.

Sel Gris is a favorite among our restaurant customers. Our chefs use it to finish dishes in their restaurants such as fish, scallops, chicken. This salt is high in minerals and moisture has a very clean taste. This is the salt of salts!

Garlic Sea Salt This is the best you will ever taste. Freshly ground for bold flavor, this is an excellent complement to Italian food – pizza especially. Also broccoli, popcorn, chicken, steak, potatoes, tomatoes, soups, stews, and of course bread!

Rosemary Lavender Sea Salt has fresh ground rosemary, lavender and French grey sea salt. It makes an excellent rub for chicken, pork, and steak. This was very popular with our vegetarian customers… think green beans, snow peas, tomatoes, carrots, potatoes…

These are just a few of our customers tips. There are no rules, get creative and sprinkle away!