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Fourth of July Recipes

Double Chip Cranberry Cookies

Friday, June 11th, 2010 by admin

My long lost friend Karen sent me this recipe. Last 4th of July, Karen’s daughter, Dana Hinchliffe, won a blue ribbon in the Northern Maine Fair with this recipe. I wish Karen lived closer so we could sit down and enjoy some of Dana’s cookies with a cup of coffee. Thanks for sharing Dana!

Double Chip Cranberry Cookies
 
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Author:
Recipe type: Dessert
Serves: 36

Ingredients
  • 2 eggs
  • 2 sticks softened butter
  • ⅓ cup white sugar
  • ⅓ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2¼ cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅔ cup semisweet chocolate chips
  • ⅔ cup white chocolate chips
  • ⅔ cup dried cranberries

Directions
  1. Preheat oven to 375°F.
  2. Blend together eggs, butter, white sugar, brown sugar and vanilla extract.
  3. Slowly add flour, baking soda, and salt.
  4. Stir in semisweet chocolate, white chocolate chips and cranberries.
  5. Bake for 10 minutes on an ungreased cookie sheet.

 

Farro Salad!

Monday, March 18th, 2013 by Jean Gleason
Farro Salad!
 
Ingredients
  • 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

Directions
  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.

 

Grilled Chicken with Herbes Provencal

Monday, March 22nd, 2010 by Jean Gleason

While the contractors continued to rip apart our condo, we escaped the dust and rubble and spent three days in the mountains. Thursday was sunny and hot (I got a sunburn). The weather turned manic on Friday, dropped 30 degrees, and pummeled us with a spectacular spring storm, dropping more than a foot of snow in less than 12 hours. Saturday, the sun returned to reflect off the snow laden branches. A spectacular first day of spring!

We returned to Denver on Sunday to find the circuit breaker thrown on our refrigerator and freezer. Everything inside was a bacterial cesspool and had to be tossed in the dumpster. Our stove has been disconnected, so we are now without a cook top and oven for the next few weeks.

After an arduous trip to the grocery store to replace all of our chilled staples, we threw together a tasty meal, worthy of the first day of spring, grilled chicken with Herbes Provencal and spinach salad with grapefruit and walnuts.

Grilled Chicken with Herbes Provencal
 
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Author:
Recipe type: Main
Cuisine: French
Serves: 2-4

Ingredients
  • 2 chicken breasts
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons olive oil
  • ½ teaspoon fine sea salt
  • 1 teaspoon organic Herbes Provencal

Directions
  1. Directions
  2. Whisk together the mustard, vinegar, olive oil, and Herbes Provencal to make marinade.
  3. For best results, marinate chicken in plastic bag overnight—it will be exceptionally tender. If you are in a pinch, let the chicken sit for at least 30 minutes .
  4. Grill over medium heat until done.

 

Grilled Corn with a Flavorful Twist!

Wednesday, June 1st, 2011 by Lynn Hollenbeck

This might be the best thing I’ve ever eaten. Do it all summer long while the corn is sweet and the nights are warm enough to grill (except for here in San Francisco). If there is leftover corn, cut off the kernels and toss with chopped avocado, red cabbage, olive oil and a few squeezes of lime juice.

 
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Ingredients

Directions
  1. Husk corn down to innermost layer. Slather with butter, sprinkle salt and pepper and press husk back on ear so corn is protected by one layer. This task should be delegated to people lazing about outside on lawn chairs.
  2. Stir creme fraiche or sour cream together with smoked paprika, chile powder, juice of the lime and salt. Chill in refrigerator until ready to serve.
  3. Grill corn with husk on until husk is charred and corn acquires some nice grill marks.
  4. Pull off remaining husks, spoon on lime crema and top with crumbled cotija cheese.

 

Peach Salsa

Monday, August 10th, 2009 by Jean Gleason

During peach season, I eat 2-3 peaches a day. I buy them by the case at the farmer’s market from a stand that brings them direct from Palisades. This salsa is excellent with fish and chicken, though sometime for lunch, I just eat it by the spoonful. Adjust the heat by increasing or decreasing the amount of jalapeno. Have a peachy day!

Peach Salsa
 
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Author:
Recipe type: Sauce
Serves: 12

Ingredients
  • 6 peaches, peeled and diced
  • 1 cucumber, peeled and diced
  • 1 jalapeno pepper, peeled and diced
  • ½ red onion peeled and diced
  • 1 Tablespoon fresh ginger, peeled and diced
  • 1 lime juiced
  • ¼ cup chopped cilantro
  • pinch of sugar
  • salt and pepper to taste

Directions
  1. Mix all the ingredients together
  2. serve as an appetizer with corn or pita chips, or as a side with grilled chicken or fish

Quinoa Salad with Corn and Black Beans

Tuesday, June 1st, 2010 by Jean Gleason

Quinoa has a great texture, nutty flavor, and unlike most grains, is high in protein. Also, it is fat burning and heart healthy. So, make a little extra than the recipe calls for and throw some in whatever you are making. Soup, salad, tacos, smoothie. Whatever.

This is one of my favorite summertime sides. The secret is in preparing the quinoa. Make sure to soak it, so that it’s not bitter, and don’t overcook it so that it’s not mushy. It’s a great salad to bring along to a friends BBQ—the perfect complement to ribs, and also goes well with chicken and burgers. And like I said before, its good for you!

 
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Ingredients
  • 1½ cups dry quinoa
  • ¼ cup diced red onion
  • 2 cups black beans
  • 1 cup sweet corn
  • 1 cup roasted red peppers
  • Dressing:
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon red wine vinegar
  • 2 Tablespoons organic ground cumin
  • ¼ cup fresh chopped parsley
  • 1½ teaspoons fine sea salt
  • ½ teaspoon organic ground black pepper

Directions
  1. Soak quinoa in cold water for 10 minutes. Scrub the grains together between your hands to remove the bitter coating.
  2. Strain and rinse through a fine sieve.
  3. Bring quinoa to a boil in 3 cups of water.
  4. Reduce heat and simmer for 15 minutes.
  5. Remove from heat and let cool.
  6. Add red onion, black beans, corn and red peppers to quinoa.
  7. Combine the dressing ingredients and pour over the rest of salad ingredients. Stir until well blended.
  8. Chill and serve!

 

Steak with Black Currant and Red Wine Reduction Sauce

Thursday, July 2nd, 2009 by Jean Gleason

The chaos from our most recent renovation project finally ruffled John’s feathers. Everything we own—from wine and bread crumbs to bike pumps and ski helmets—was strewn throughout the living/dining room in our new loft. Clutter from our once organized pantry occupied every surface in the kitchen. Paint cans, rollers and brushes were piled in the sink to dry. We had just finished priming the  shelves in the soon to be “coolest pantry in Denver.”

We were both tired, cranky and starving. The early evening sun was just low enough in the sky to make our new sun umbrella totally useless. The air was hot and still and the sun was bright. Still, we opted to eat on the deck to escape the chaos inside.

I had taken two steaks out of the freezer that morning. While John fired up the grill, I surveyed the sparse contents of our refrigerator and found 1/2 an onion and some frozen peas. I chopped up the onion and threw it in a pan with 2 Tablespoons of butter. When the onions became translucent,  I added 1 teaspoon of our Tarra·Cardamom Rub, 2 teaspoons of Black Currant Vinegar and about 1 cup of red wine. I brought the whole thing to a boil then reduced it down. Mushrooms might be a good addition, but I didn’t have any.

Though I take credit for this amazing sauce, it could not have been created without the genius input from Reese Hay, chef du cuisine at the 8100 Mountainside Grill in the Park Hyatt in Beaver Creek and creator of our Tarra·Cardamom rub.

While the sauce reduced, I picked through a jumbled pile in the living room and discovered a treasure—a bottle of Cristom (a wine with a history, a memory of one of our first dates). It’s an awesome pinot noir with “intense berry flavors, firm acidity, and light almost feminine tannins—near perfection in a glass.” [ The words of Conde Cox of the Portland Monthly Magazine, not mine. To me it just tastes really good.]

The meal was the perfect end and reward to a tumultuous and labor-intensive day. The steaks grilled to perfection, drizzled with my new favorite red wine reduction sauce, and a great bottle of wine. The sun finally dropped behind Union Station, the sky lit up in reds and oranges, and a gentle breeze softened the heat of the day.

Who cares if the peas were frozen?