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Vegetables

Potatoes Dauphinois

Thursday, December 10th, 2009 by Jean Gleason

I took the Basic Cooking Techniques class taught by Chef Michael Montgomery at the Culinary School of the Rockies. This five day class covers every thing from sourcing food ingredients and basic knife skills, to basic cooking skills including blanching, braising, grilling, roasting, and deglazing. Chef Michael, shares his passion for good food and people through entertaining stories of french culinary school and restaurant life. He begins each day slowly with a cup of coffee and a review of the days menu, techniques covered, and timing of the preparation of specific recipes. The pace builds throughout the day to a hectic frenzy as all the students coordinate the timing of each tasty dish. The day culminates with a lovely sit down dinner. Wine is poured, the pace slows and everyone relaxes and tastes, critiques, and enjoys the creations of the day. The conversation bubbles with enthusiasm, stories emerge and strangers become friends.  I learned alot about cooking in this class, but I think the most important lesson was to slow down, and relax and savor that which you have created.

Potatoes Dauphinois, was one of my favorite side dishes from the course. It is exceptionally good for entertaining, since it can be made ahead of time and reheated before serving, simplifying the chaos of orchestrating a perfectly timed meal.

If you are concerned about fat consumption, cut the cream with chicken stock. The resulting recipe isn’t as rich as the original recipe, but still very tasty.

 
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Ingredients

Directions
  1. Preheat oven to 400° F.
  2. Generously butter a 2-1/2 to 3 quart gratin dish or other shallow baking dish.
  3. Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in a square of cheese cloth and securing with string.
  4. In a heavy 6 quart saucepan, combine potatoes, bouquet garni, salt, garlic, cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can be pierced with a fork (about 10 minutes). Using slotted spoon, remove bouquet garni and garlic and discard.
  5. Spread potato mixture in buttered dish and sprinkle with cheese and bread crumbs. Bake until top is brown and potatoes are tender (about 30 to 40 minutes). Let stand 15 minutes before serving.

 

Acorn Squash Stuffed with Quinoa, Cranberries and Swiss Chard

Wednesday, December 8th, 2010 by Jean Gleason

Since reading Food Matters by Mark Bittman, I have started to work more veggies into my diet. This tasty recipe, from The Cancer Fighting Kitchen, by Rebecca Katz, is a meal in itself. Make more than you need as it is great as a leftover.

 
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Ingredients

Directions
  1. Preheat oven to 350°F and line a sheet pan with parchment paper.
  2. Cut the tops off the squash and scoop out the seeds. Cut the pointy ends off the squash so that they will stand up once they are stuffed.
  3. Stir the olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl. Use a brush to spread the spice mixture over the inside of the squash. Place the squash, top side down, on the prepared pan and roast for 20 to 25 minutes, until tender. Check after 20 minutes by touching the top of the squash with your finger. If it is soft, transfer the squash from the oven and cover with foil until ready to fill them.
  4. Meanwhile, make the filling. Put the quinoa in a fine mesh sieve and rinse will under running cold water.
  5. Heat the 2 teaspoons of olive oil in a saucepan over medium heat. Add the shallot and fennel, and saute until soft, about 3 minutes. Stir in the cumin and coriander, then stir in the quinoa. Stir in the water and ¼ teaspoon of sea salt, cover, and bring to a boil, the lower the heat and simmer for 15 to 20 minutes, until the quinoa has absorbed all of the liquid. Remove from heat, and fluff with a fork.
  6. While the quinoa is cooking, heat the 1 Tablepoon of olive oil in a large saute pan over medium heat, then add the garlic, red pepper flakes, and cranberries. Stir for 10 seconds, then add the kale and the remaining ¼ teaspoon of salt. Saute until the greens are tender, (about 5 minutes for kale and 3 for chard). Remove from the heat and stir in a squeeze of the lemon juice.
  7. Spoon the quinoa mixture into the squash. Top each squash with a scoop of the greens.

 

Baked Kale Crisps

Thursday, July 16th, 2009 by Jean Gleason

To be honest, I’m not a veggie person. I have to try real hard to work them into my diet. If I had my way, there would be two food groups. Meat and bread. But, recently I’ve found a veggie that I can’t live without. How on earth did I get through the first four decades of my life without discovering kale? I used to think of this as a slimy bitter green.  I’d pass over it on menus, skip by it in the salad bar. And never consider it in the produce section.  But then I tried kale salad. Now, kale is on the top of my grocery list. I buy  two and three bunches at a time, and consume it all myself.

So, when my friend Linda called and said that she and her husband Chris had baked Kale chips at Terra Bistro, I just had to give it a try. These are better than potato chips! Nutty, salty, crispy, and nutritious. Easy to make. I baked four leaves to try and figure out how to make them, and then ate them all standing right in the kitchen. If I had any more kale, I’d make another batch. What a find.

 
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Ingredients

Directions
  1. preheat oven to 350°
  2. cut the stem from each kale leaf
  3. toss the kale with olive oil
  4. place on lightly oiled cookie sheet
  5. sprinkle with sea salt, caraway seeds, and sesame seeds (or get creative and find use something else in your spice cabinet)
  6. bake for 10 minutes
  7. plate and eat

 

Butternut Squash Soup with Ginger Spice Blend

Monday, October 25th, 2010 by Jean Gleason

Our Ginger Spice Blend adds an exotic punch to traditional butternut squash soup. Roasting the squash rather than boiling it enhances its sweetness and results in a richer taste and texture. The  addition of apple adds a light citrus twist and the hot sauce is the perfect balance for the natural sugars in the squash.

I just split and seeded the squash and tossed it in the oven while I was getting ready for work. I put the whole thing in the fridge (roasting pan and all) and pulled it out when I got back from work to finish the soup. I had the soup on the table 20 minutes after I walked in the door.

 
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Ingredients

Directions
  1. Preheat oven to 400°F.
  2. Slice squash in half and remove seeds.
  3. Seed and cut apple into quarters.
  4. Place squash face down on a greased roasting pan.
  5. Roast squash in the oven for 20 minutes, add apple and roast an additional 15 minutes.
  6. Remove from oven, let cool, and peel skins off squash and apple pieces.
  7. Add chicken stock, squash and apple to a stock pot. Bring to a boil, and lower heat to a simmer.
  8. Simmer for 10 minutes, blend using an immersion blender until soup is one consistency and there are no remaining chunks of squash.
  9. Stir in Ginger Spice Blend, salt, pepper and cream.
  10. Let soup rest for 5 minutes before serving.
  11. Drizzle the top of each bowl with Cholula sauce.

 

Cauliflower

Sunday, November 18th, 2012 by Jean Gleason

It took me 50 years to realize that I love cauliflower. In the past, it was a white hard veggie, that crumbled into bitter unpalatable flavors in my mouth. The only way I would eat it was covered in ranch dressing, which from a nutritional aspect, probably totally negated any benefit of eating a vegetable.

I am now the roasted cauliflower queen. I probably eat 2 heads of cauliflower a month.   Mostly for dinner, but with leftovers sprinkled into breakfast and lunch on a regular basis.   It is easy to make, and roasting cauliflower gives it a nutty flavor that is in no way related to the raw veggie.

Roasted Curried Cauliflower
 
Author:
Recipe type: Side
Cuisine: Indian

Ingredients

Directions
  1. Preheat oven to 425°F.
  2. Toss olive oil with spices.
  3. Toss cauliflower with olive oil mixture.
  4. Spread out in large roasting pan (do not over load the pan).
  5. Roast in oven for 20-30 minutes.
  6. Serve as an appetizer or side dish.

 

Cauliflower Soup with Lemon and Saffron

Thursday, February 17th, 2011 by Jean Gleason

 

 
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Ingredients
  • 2 Tablespoons olive oil
  • ½ onion minced
  • 2 celery stalks, minced
  • 2 parsnips, peeled and minced
  • 1 head of cauliflower, chopped into small pieces
  • 4 cups chicken or vegetable stock
  • juice of one lemon
  • ¼ cup chopped fresh parsley
  • pinch of saffron
  • 2 egg yolks
  • ¼ teaspoon organic ground paprika
  • fine sea salt and organic ground black pepper to taste

Directions
  1. Directions
  2. Saute the onions, celery, and parsnips in olive oil over medium heat until soft (about 5 minutes)
  3. Stir in cauliflower and cook for 3 more minutes
  4. Add chicken stock and paprika and cook for 20 minutes
  5. Remove from heat, cool and blend using an immersion blender, or transfer to a blender and puree in small batches.
  6. Return pureed soup to stockpot.
  7. In a small bowl, add pinch of saffron to 2 Tablespoons of boiling water and let set.
  8. In another bowl, beat egg yolks with lemon juice. Add parsley and combine with saffron water.
  9. Add parsley mixture to the soup in the stockpot. Reheat and flavor with salt and pepper.
  10. Serve with a sprinkle of paprika.

 

Chicken Rotini Salad with Rosemary

Thursday, August 26th, 2010 by Jenny Ross

Straight from the American Heart Association’s web site, here’s a yummy recipe for the cholesterol-conscious!

Chicken Rotini Salad with Rosemary
 
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Ingredients
  • 4 ounces dried multigrain rotini
  • 1½ cups cubed cooked skinless chicken breasts, cooked without salt
  • (about 7½ ounces cooked)
  • 1 14-ounce can artichoke hearts, rinsed, drained, and coarsely chopped
  • 1 cup grape tomatoes, halved (about 5 ounces)
  • 1 cup fresh baby spinach (about 1 ounce)
  • ⅓ cup finely chopped red onion
  • 1 2.25-ounce can sliced black olives, drained
  • 3 tablespoons red wine vinegar
  • 1 Tablespoon olive oil (extra-virgin preferred)
  • ½ teaspoon organic dried rosemary, crushed
  • ¼ cup crumbled low-fat blue cheese

Directions
  1. In a stockpot or large saucepan, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process and cool the pasta quickly.
  2. Meanwhile, in a large bowl, stir together the remaining ingredients except the blue cheese.
  3. Stir in the pasta. Gently fold in the blue cheese.

 

Cider Braised Brussels Sprouts

Thursday, December 10th, 2009 by Jean Gleason

This is a recipe from Chef Michael Montgomery, who teaches at the Culinary School of the Rockies. I took the Basic Cooking Techniques class and absolutely loved it. It is as informative as it is entertaining and a great way to spend a vacation and meet new friends who share a passion for food. If you are interested in learning more about the class, read my post on Potatoes Dauphinois.

I am a big brussels sprout fan. Usually prepare them with garlic and salt, but this recipe is a nice change. The sweet acid of the cider complements the nutty flavor in the Brussels sprouts.

 
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Ingredients

Directions
  1. Place Brussels sprouts in one layer in a baking dish. Fill dish with cider until the liquid reaches about ⅔ of the way up the Brussels sprouts. Add butter salt and pepper and herbs.
  2. Set baking dish over high heat and bring to a boil. Lower the heat, cover with parchment and foil and braise at a simmer in a 325° oven for one hour, or until Brussels sprouts are tender. Don’t cover completely, so that some of the liquid can evaporate. Do not boil.
  3. Note:
  4. Brussels sprouts may be held at this point until serving time.
  5. Prior to serving, reheat for 20 minutes in a 325° oven. Swirl in additional butter for a thicker sauce, sprinkle with minced parsley or other herbs and toasted pine nuts.

 

Creamy Lime Cilantro Dressing

Thursday, September 25th, 2008 by Lynn Hollenbeck

This refreshing, citrusy dressing complements Tex-Mex or BBQ.

Zest and juice of 2 limes
1 tablespoon red wine vinegar
1 tablespoon rice wine vinegar
2 tablespoons honey
½ cup extra virgin olive oil
1 teaspoon fine sea salt
½ teaspoon organic ground cumin
Organic ground black pepper to taste
½ cup sour cream
Small bunch of cilantro, chopped

Blend in food processor or blender and toss with fresh greens.

Curried Eggs

Thursday, August 21st, 2008 by Jean Gleason

I’ve been known to add curry powder to my eggs just to change things up a bit.

Curry blends can vary dramatically. Turmeric is one of the main ingredients in many curry blends, including ours. (Actually, curry powder can successfully be substituted when turmeric is called for in most recipes.) I find that someone asks about turmeric at pretty much every farmers’ market. They aren’t sure what it tastes like, but they want to buy it. I tell them that if they like curry, they probably like turmeric.

Ingredients

  • 2 eggs
  • 1/4 onion, chopped
  • 1/2 tomato, chopped
  • 1/2 cup mushrooms, sliced
  • 3 Tablespoons fresh cilantro, chopped
  • 1 oz extra sharp cheese, grated
  • 1 teaspoon organic curry powder

Directions

  1. Saute onion, tomato, and mushrooms in oil over medium heat.
  2. Beat eggs with curry powder and a splash of water.
  3. Add eggs to pan.
  4. Sprinkle cilantro and cheese over eggs.
  5. Cover and cook for 3-5 minutes.
  6. Add salt and freshly ground pepper to taste.

Curried Lentil and Sweet Potato Soup

Thursday, July 30th, 2009 by Jean Gleason

I usually make this in the fall and winter, but the past few days have been so cold, I broke out the soup pot and made a double batch of Curried Lentil and Sweet Potato Soup. The roasted sweet potato slightly sweetens the bite of the curry and the two flavors meld together to create a complex and tasty soup.

 
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Ingredients

Directions
  1. roast sweet potato in a 425° oven for 30 minutes. Do this while you make the rest of the soup.
  2. saute onion, in olive oil and butter over medium heat for 4 minutes
  3. add garlic and cook for 2 more minutes
  4. add curry powder and lentils and cook for a few more minutes
  5. add water and chicken stock and bring to boil then reduce heat and simmer for 20 minutes
  6. remove skin from sweet potato, then add the potato to the soup
  7. puree everything together
  8. return to pan and season with salt and pepper
  9. ladle into bowls and garnish with a light dusting of paprika

 

Delfina’s Insalata Del Campo

Sunday, November 2nd, 2008 by Lynn Hollenbeck

Owner and acclaimed chef Craig Stoll shared this with San Francisco Chronicle readers. There isn’t much that you can make at home that recaptures the magic of Delfina Restaurant, but this comes close.

Ingredients:

  • 2 1/2 tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 shallot, finely minced
  • salt and freshly ground pepper to taste
  • 1/2 head radicchio
  • 1/2 head frisee, tender light green leaves only
  • 2 ounces baby arugula
  • 1/2 cup coarsely chopped toasted walnuts
  • 4 thick slices pancetta
  • parmesan wedges

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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.

 

Fennel Cole Slaw

Tuesday, September 16th, 2008 by Lynn Hollenbeck

I love the smell and taste of ground fennel but can’t find too many recipes that use it. Replacing the traditional celery salt with fennel in cole slaw gives it a fresh new lift.

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Fondue in a Pumpkin

Monday, November 3rd, 2008 by Lynn Hollenbeck

This was fun to make and serve on Halloween night, but it would also make for a festive fall or holiday appetizer. The oozing cheese and cream make for a very rich dish, so a crisp green salad complements it perfectly. I served it with Insalada del Campo, a perennial favorite at Delfina Restaurant in San Francisco. Delfina’s owner and chef Craig Stoll generously shared it in the San Francisco Chronicle. The pumpkin recipe is from my most recent issue of Gourmet. Here it is.

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Football Feast

Friday, January 8th, 2010 by Jenny Ross

I have to pay homage to those guys who are out there running around in January trying to catch a rock hard ball in 20° weather, in winds, and snow… while I’m warm and toasty with a fire blazing (in the fireplace), a chicken chili on the stove, a glass of wine and a few yummy apps to round out our football Sunday.

Chips and Southwestern Salsa (aka Cowboy Caviar)

Baked Brie with Honey, Spiced Nuts and Apricots

Penny Saver’s Chicken Chili

Fresh Spinach with Cumin

Thursday, September 11th, 2008 by Lynn Hollenbeck

(adapted from Pierre Franey’s recipe in Cooking with the 60-Minute Gourmet)

Note: Jean taught me this trick: add a dollop of sour cream or cream cheese to spinach and you won’t get that gritty feeling in your teeth. I tacked that trick onto this recipe and upped the cumin.

Ingredients:

    Bag of pre-washed baby spinach
    Olive oil
    Butter
    1 teaspoon organic ground cumin
    Dollop of sour cream or cream cheese
    Kosher salt and pepper to taste

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Good Morning Vietnam Sandwich

Sunday, October 5th, 2008 by Lynn Hollenbeck

“Happy Donut.” The name doesn’t exactly market that fact that they also sell the most delicious sandwiches known to man. Toasty warm on the outside and thickly layered with crunchy marinated carrots, bright green cilantro and cold refreshing cucumber – all necessary to cool down the fiery chili-encrusted pork at the core – these Vietnamese sandwiches are dangerously addicting. If you don’t have immediate access to a Happy Donut or its equivalent, here’s an (I’m sure non-authentic, but satisfies the craving) equivalent. I started the preparation for lunch the night before, but we were so excited about it that we had them for breakfast, with Vietnamese style ice-coffee. Thus the name.

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Greek Salad

Saturday, June 11th, 2011 by Jenny Ross

For a Greek salad that’s a perfect complement to any grill menu, use local garden fresh veggies. For a lunchtime alternative, toss with romaine lettuce, and you’ve got the mixings to fill your lunchtime pita bread pockets.

 
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Ingredients
  • 3 Tablespoons extra virgin olive oil
  • 1½ Tablespoons lemon juice
  • 1½ cloves garlic, minced (or ¼ teaspoon organic minced garlic)
  • ½ teaspoon organic dried oregano
  • ¼ teaspoon fine sea salt
  • ½ teaspoon organic ground black pepper
  • 3 tomatoes, cut into wedges, then cut in half
  • 1 cucumber, ¼” slices, then cut into quarters
  • 1 green pepper, chopped into ¼”-½” pieces
  • ¼ red onion, sliced into rings
  • 4 oz feta cheese, cut into small cubes
  • 16 kalamata olives

Directions
  1. Whisk together olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl.
  2. Combine the salad ingredients in a large bowl.
  3. Pour dressing over salad, and toss.

 

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.

 

Guacamole with Cumin and Cilantro

Thursday, September 25th, 2008 by Lynn Hollenbeck

Simple and satisfying.

2 large avocados
Juice of 2 limes
½ teaspoon organic ground cumin
½ teaspoon fine sea salt
Small bunch of cilantro, chopped
Pomegranate seeds for garnish (optional)

Mash roughly with potato masher, top with pomegranate seeds and serve with chips.

Herb Marinated Caprese

Tuesday, December 9th, 2008 by Lynn Hollenbeck

The simple step of infusing the olive oil with dried thyme, oregano and red pepper flakes before drizzling it on the mozzarella adds verve to this lovely, aesthetically pleasing classic from the island of Capri.

 
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Ingredients

Directions
  1. Slice mozzarella and tomatoes in similar thicknesses.
  2. In a small bowl, stir oregano, thyme, red pepper flakes, salt and pepper together with olive oil.
  3. Pour herb-infused olive oil over mozzarella and let sit for at least one hour.
  4. On large platter, arrange tomatoes and mozzarella in layers. Drizzle with balsamic vinegar and garnish with shredded fresh basil.
  5. Serve with sliced baguettes.

 

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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Author:
Recipe type: Salad
Serves: 4

Ingredients
  • 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

Directions
  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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Author:
Recipe type: Salad
Serves: 4-6

Ingredients
  • 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)

Directions
  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.

 

Last of Summer’s Bounty Eggplant Parmesan

Sunday, September 7th, 2008 by Lynn Hollenbeck

We spent Labor Day Weekend with my in-laws in Anderson, California. It’s real country up there, with goats and chickens and llamas roaming in yards and fields. My mother-in-law Cleo buys her vegetables from neighbors, and sends us back to San Francisco with the best bounty of the season. This time we returned with those little purple Japanese eggplants, tomatoes and fragrant basil from her own garden. During the visit, in between making root beer floats and chocolate haystack cookies for our demanding children, she somehow managed to whip up this delicious/nutritious eggplant casserole. It’s reminiscent of eggplant parmesan but without all the oil and frying and mess. I made it as soon as I returned, with my nice vegetables from the friendly farmers. I won’t pretend that I measured anything, but these are the ingredients. (more…)

Leftover Mashed Potatoes? Pancakes!

Wednesday, November 23rd, 2011 by Lynn Hollenbeck

Delicious and easy—potato pancakes. If you used garlic in your mashed potatoes, even better. Serve with ketchup, hot sauce or apple sauce.

 
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Ingredients

Directions
  1. Beat eggs. Blend in potatoes, flour, salt, pepper and chives. Add more flour if needed.
  2. Heat up skillet medium-high with canola or safflower oil.
  3. Drop ¼ cup batter on skillet. Cook until golden, then flip.

 

Lentil Soup

Thursday, September 4th, 2008 by Jean Gleason

Ingredients

  • 3 tablespoons olive oil
  • 1/2 lb ham, bacon, or sausage
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 cup red lentils
  • 1/2 cup dry white wine
  • 3 cups chicken broth
  • 2 medium tomatoes, chopped
  • 2 teaspoons organic granulated garlic
  • 1/2 teaspoon dried organic thyme
  • 1/2 teaspoon dried organic parsley

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Mediterranean Lentil Salad

Wednesday, December 8th, 2010 by Jean Gleason

For Christmas last year, my friend Mary gave me a new cookbook, The Cancer Fighting Kitchen. The cookbook, written by Rebecca Katz, is chock full of nutrient dense recipes that Rebecca developed while working with cancer patients. This was the first recipe I tried, and the second time I used the cookbook, I made this again because I liked it so much the first time! It took me a few weeks to branch out and try her other recipes… which are also fabulous, but this is still my favorite. Often, I just make the marinated lentils (through step 2) and store them in the fridge. Then, I toss them with whatever veggies I have, for a quick, tasty, nutritious salad.

 
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Ingredients

Directions
  1. Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
  2. In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
  3. Stir in the bell pepper, cucumber, olives, mint and parsley and combine. Season as desired with salt, pepper, or lemon juice. Serve with feta cheese sprinkled over the top.

 

Mr. Passi’s Pumpkin Pancakes

Saturday, October 18th, 2008 by Lynn Hollenbeck

It’s a challenge to get in the recommended amount of vegetables each day. So if you can knock one off at breakfast, you’re on your way! My older kids made this in Chris Passi’s first grade, and it has been a popular item with kids and adults ever since.

Quote from Pepper, age 6, to Kysen, age 4: “Wait until you get in Mr. Passi’s class. He will never yell at you. And when you look up, you will see his smiling face.”

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Penny Saver’s Chicken Chili

Monday, January 4th, 2010 by Jenny Ross

Love having this on ccccold Sunday afternoons,
as we watch the Pats… win!

Penny Saver’s Chicken Chili
 
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Ingredients
  • 6 boneless skinned chicken breasts
  • 3 Tablespoons vegetable oil
  • 3 large onions, chopped
  • 6 garlic cloves, minced (or ¾ teaspoon of organic minced garlic)
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 jalapeño pepper, minced
  • ¼ cup organic chili powder
  • 1 Tablespoon organic dried oregano
  • 1 28-ounce can crushed tomatoes
  • 1 15½-ounce can stewed tomatoes
  • 1 cups canned low-salt chicken broth
  • 2 15½-oz cans kidney beans, rinsed, drained
  • 1 15½-oz can black beans, rinsed, drained
  • grated cheddar cheese (we like hot habanero cheddar)
  • loaf of crusty rustic bread (or sour dough)

Directions
  1. Place chicken in large skillet. Add enough water to cover chicken, and bring to boil. Reduce heat, and simmer until cooked (about 10-15 minutes). Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)
  2. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic, green pepper, red pepper, and jalapeño. Saute 1 minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1 hour to blend flavors, stirring occasionally.
  3. Add beans and shredded chicken to chili. Simmer uncovered until chili thickens, stirring occasionally, (about 30 minutes).
  4. Ladle chili into bowls. Top with shredded cheese. Serve with thickly sliced bread (and/or carrots and celery).

 

Pickled Red Onions

Friday, August 27th, 2010 by Jean Gleason

Though I love the little zing onions add to a sandwich or a burger, often I don’t add them because either I don’t have any on hand, or I am too lazy to pull one out and slice just a little bit off. Since I started pickling onions, I use them on everything. They take about 5 minutes to make, then they are ready in your refrigerator any time you need to add a little kick to your dish. They are excellent on burgers or grilled chicken sandwiches.

Pickled Red Onions
 
Ingredients

Directions
  1. Bring the water, vinegar, agave and salt to a simmer.
  2. Place sliced onions, bay leaves and peppercorn in a clean mason jar.
  3. Pour the hot vinegar mixture over onions. Cap mason jar, shake well, and let cool. Store in the fridge overnight.
  4. Serve on sandwiches, burgers, or as a colorful garnish. Keeps 2-3 weeks, but they never last that long.

 

Pomegranate and Blood Orange Salad

Monday, January 26th, 2009 by Jean Gleason

Here comes the sun … so welcome in the dreary month of February.  This colorful montage bursts with antioxidants and bright citrus flavors and is the perfect complement to the Pomegranate Pork recipe.

Pomegranate and Blood Orange Salad
 
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Author:
Recipe type: Salad
Serves: 4-6

Ingredients
  • Salad
  • 6 cups washed and dried field greens
  • ¼ cup toasted almonds
  • 2 blood oranges or clementines, peeled and sectioned
  • ¼ cup fresh pomegranate seeds
  • Dressing
  • ½ cup pomegranate balsamic vinegar
  • 1 cup blood orange olive oil
  • 1 teaspoon Dijon mustard

Directions
  1. Directions
  2. Mix salad ingredients together
  3. Just before serving, mix mustard with vinegar.
  4. Whisk while adding oil in a stream.
  5. Toss salad with dressing and serve on chilled plates.

Rebecca Katz’s Spiced Sweet Potato Soup

Wednesday, May 11th, 2011 by Jean Gleason

To be honest, the first few times I tried to make this recipe, I ate the roasted sweet potatoes before they made it into the soup. They are fantastic!  I especially like them as a left over for breakfast. I finally restrained myself enough to make the soup …. and am glad I persevered. Who said comfort food can’t be healthy?

 
Prep time

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Ingredients

Directions
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Toss the sweet potatoes with coconut oil until they are evenly coated.
  3. In a small bowl, combine the ¼ teaspoon of the sea salt with the cinnamon, allspice, cardamom, and nutmeg and stir until well combined.
  4. Sprinkle spice mixture over the potatoes and toss again until evenly coated.
  5. Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes until tender.
  6. Pour ⅓ cup of the broth into a blender, add one third of the roasted potatoes, and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in any remaining broth, along with the remaining ¼ teaspoon of salt, before serving.
  7. This recipe is from Rebecca Katz’s cookbook,
  8. The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery
  9. (reprinted with permission). To find out more about cancer-fighting ingredients, go to
  10. www.rebeccakatz.com

 

Red Swiss Chard with Bacon, Feta and Currants

Sunday, December 21st, 2008 by Lynn Hollenbeck

Vivid green and red make this a colorful side dish for holiday dinner.  The confluence of smoky bacon, velvety feta and sweet currants play perfectly against the bitter greens.

Red Swiss Chard with Bacon, Feta and Currants
 
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Author:
Recipe type: Salad
Serves: 4-6

Ingredients
  • 4 strips thick-cut smoked bacon, diced
  • 1 small onion, diced
  • 2 teaspoons organic ground cumin
  • ¼ teaspoon organic ground cayenne
  • 1 teaspoon fine sea salt
  • Organic ground black pepper to taste
  • Red Swiss Chard, 2 bunches, washed well and chopped
  • 1 small can chicken broth
  • ½ cup French feta cheese, diced or crumbled into small pieces
  • 3 Tablespoons currants

Directions
  1. In heavy pan, cook bacon until fat renders. (Add a drop or two of olive oil if it sticks.)
  2. Add onion.
  3. Sprinkle cumin, cayenne, sea salt and pepper on onion and continue cooking until bacon is crispy.
  4. Add red swiss chard and saute briefly.
  5. Add chicken broth and currants. (Currants will plump up nicely.)
  6. Cook with top on at low heat for 15-20 minutes.
  7. Gently stir in feta so it melts slightly.

Roasted Broccoli with Pine Nuts

Sunday, November 18th, 2012 by Jenny Ross

 

 
Prep time

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Ingredients
  • 1 ½ pounds broccoli, cut into florets
  • 2 Tablespoons fresh garlic
, minced
  • (or ¾ teaspoon dried organic minced garlic)
  • ¾ teaspoon organic red pepper flakes
  • 2 Tablespoons olive oil
  • 2 teaspoons wine vinegar
  • ¼ cup pine nuts
, toasted
  • ½ cup fresh basil leaves (or 2 Tablespoons dried organic basil)

Directions
  1. Preheat oven to 450°F
  2. In a large bowl, toss the broccoli florets with the garlic, oil, vinegar and red pepper flakes. (If using dried basil, add to the broccoli mix).
  3. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
  4. Place the broccoli in a serving bowl. Add pine nuts (and if using fresh basil, add this now), and toss.

Roasted Veggies

Sunday, November 18th, 2012 by Jean Gleason
 
Prep time

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Ingredients
  • 1 zuccini, cut into ¼-inch slices
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow pepper, cut into 1-inch pieces
  • 2 red onions, cut into 1-inch pieces
  • 1 pint cherry tomatoes, cut into halves
  • 2 teaspoons organic rosemary
  • Coarse sea salt and coursely-ground black peppercorns, to taste
  • ⅛ cup olive oil
  • 6 garlic cloves, peeled

Directions
  1. Preheat oven to 400°F.
  2. Combine all ingredients except garlic in large bowl; toss to coat. Season, to taste, with salt and pepper.
  3. Spread evenly in roasting pan. Roast 15 minutes, stirring occasionally.
  4. Remove from oven and turn veggies. Add garlic cloves.
  5. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 15 minutes longer.
  6. (Can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 450°F oven until heated through, about 40 minutes.)
  7. Transfer roasted vegetables to large bowl and then serve.

 

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
 
Prep time

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Serves: 4-6

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

Directions
  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.

Salad with Cherries, Goat Cheese and Warm Pancetta Vinagrette

Thursday, May 14th, 2009 by Lynn Hollenbeck

I recently began subscribing to an organic delivery service—Planet Organics—that transports produce from local farmers straight to your door. Lately the field greens have been gorgeous, particularly the red lettuces and arugula. Challenge: when my family walks in out of the rain or fog, a cold salad is a hard sell. Solution: make it a warm salad, adorned with crispy pancetta, toasty nuts and velvety  cheese. Dry cherries counterbalance the the tartness of the apple cider vinegar and add to the complexity of flavors and textures.

Salad with Cherries, Goat Cheese and Warm Pancetta Vinagrette
 
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Author:
Recipe type: Salad
Serves: 4

Ingredients
  • 6-8 ounces seasonal salad greens/arugula/baby spinach, washed and torn
  • small log of goat cheese, herbed if available
  • 1 Gala or Fuji apple, sliced very thinly in strips
  • 4 ounces of pancetta, diced
  • 2 large shallots, peeled and minced
  • ⅓ cup walnuts, chopped
  • ½ teaspoon dried organic thyme
  • ½ teaspoon organic freeze dried chives
  • ½ teaspoon organic minced garlic
  • 6 Tablespoons high quality extra virgin olive oil
  • 4 Tablespoons apple cider vinegar
  • 2 Tablespoons honey
  • ⅓ cup dried cherries (can substitute cranberries)

Directions
  1. Directions:
  2. Place greens in large bowl and top with crumbled cheese.
  3. Saute pancetta in your largest skillet until fat is rendered.
  4. Add shallots and continue cooking over low heat until almost translucent.
  5. Sprinkle garlic, thyme and chives on shallots and stir for a few minutes until herbs are fragrant.
  6. Add walnuts, stirring constantly, until toasty. Careful not to burn nuts—do not walk away from stove! (from the voice of experience).
  7. Pour in apple cider and heat until slightly reduced.
  8. Whisk in olive oil and add salt and pepper to taste.
  9. Stir in cherries and continue stirring on low heat for a few minutes.
  10. Pour warm dressing over greens and toss.

Serenade in the Supermarket

Monday, October 20th, 2008 by Lynn Hollenbeck

I was looking for nopales at Whole Foods and didn’t find them, but was seduced by about seven other expensive items. While I’m waiting in the checkout line, a man perhaps a little older than myself heads towards me with just a take-out container.

  • Me: You can go ahead if that’s all you have.
  • One-Item Shopper: Oh, thanks. Do you mind if I also grab a bottle of water?
  • Me: No problem. I’ll hold your place.
  • Two-Item Shopper:: (returned to line) Do you know what I’m doing right now? I’m listening to myself on the radio. (more…)

Shaved Fennel Salad

Tuesday, November 25th, 2008 by Lynn Hollenbeck

Simple and refreshing, fennel’s licoricey kick reminds you that this is no garden-variety plain green salad.

DIRECTIONS

Use a mandolin to shave fennel in desired quantity. Add dressing of:

Lemon juice
Good-quality olive oil
Fine Sea Salt
Organic Ground Black Pepper
1 teaspoon preserved lemon, minced fine (See Note below)
Pomegranate seeds (optional)

Note: Make your own preserved lemon about a week in advance. Wash and quarter lemons and toss with enough kosher salt for a good, thin coating. Pack in a glass jar with enough lemon juice to cover. Set jar out on the counter for about a week, turning occasionally. After about a week, pour a little olive oil on top and store in the refrigerator. To use, discard pulp and finely mince rind. Also super in aoili, dressings, dips and on pasta.

Southwestern Salsa (aka Cowboy Caviar)

Tuesday, July 7th, 2009 by Jenny Ross

A little chunkier and more substantial than the usual salsa, with a Southwestern accent. Yee-ha!

 
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Ingredients
  • 2 ripe avocados, diced
  • 1 tomato, diced
  • 1 11-oz can of whole baby corn, drained, and cut to dice size
  • 1 15-oz can black-eyed peas, rinsed
  • ⅔ cup fresh cilantro, chopped
  • 1 bunch green onions, chopped
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 cloves garlic, minced (or ¼ teaspoon organic minced garlic)
  • 1 teaspoon organic ground cumin
  • ¾ teaspoon fine sea salt
  • ½ teaspoon organic ground black pepper
  • splash lemon juice

Directions
  1. Combine all ingredients in a bowl.
  2. Serve with tortilla chips.
  3. (Plan to make within a couple hours of serving. Really only good for one day.)

 

Speedy Spicy Eggs Florentine

Saturday, September 20th, 2008 by Lynn Hollenbeck

My husband skips breakfast and goes right to an early lunch. He finds typical breakfast fare to be bland, boring, lacking in vegetables or other nutritious elements and simply not worth the effort. He makes an exception for this easy version of Eggs Florentine. The heat from the cayenne and the acidity from the lemon kick starts your day, and you walk off to work feeling like Popeye.

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Spicy Steak Fries

Monday, September 22nd, 2008 by Jean Gleason

This is adapted from a Gourmet recipe published in January 2002. Sweet potatoes are not big in my house, so I replaced the sweet potatoes in the original recipe with good old spuds … and this is now a favorite. It goes equally well with an omelet or hamburgers.

Ingredients

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Spicy Tomato Soup

Wednesday, September 17th, 2008 by Jean Gleason

Spicy tomato soup…

I love the fall. In Colorado, the days are still warm, but the nights and mornings are crisp and cool. You have to dress in layers. Sweatshirts in the morning, t-shirts and in the afternoon, and down vests in the evening. It’s manic and I love it.

Along with the cold weather comes the harvesting of tomatoes. I had dinner with my friend Laurie last night, she sent me home with a big bag of tomatoes from her garden. More than John and I can eat in salads, so I decided to make tomato soup. With this recipe, the cream cheese softens the acidity of the tomatoes and the spices and red pepper give it a good kick.

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Spinach Salad with Pear, Gorgonzola and Spiced Toasted Walnuts

Thursday, December 10th, 2009 by Lynn Hollenbeck

Sweet and spicy toasted walnuts team up with creamy gorgonzola cheese for a picturesque side. Champagne vinegar adds the celebratory note.

 
Prep time

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Ingredients
  • bowlful of baby spinach or romaine lettuce
  • 1 ripe pear, sliced
  • 1 roasted beet, diced or if you prefer, ⅓ cup pomegranate seeds adds festive color
  • 2 ounces Gorgonzola
  • spiced toasted walnuts
  • 2 Tablespoons good quality extra virgin olive oil
  • ¼ cup champagne vinegar
  • 2 Tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon freshly squeezed lemon juice
  • organic ground black peppercorns

Directions
  1. Place greens in bowl and top with sliced pears, walnuts and crumbled Gorgonzola.
  2. Sprinkle with beets or pomegranate seeds.
  3. Shake up remaining ingredients in glass jar and refrigerate until ready to serve.
  4. Toss greens with dressing and grind pepper over bowl.

 

Split Pea Soup

Thursday, October 9th, 2008 by Jean Gleason

We don’t get many rainy days in Colorado, so I really look forward to them.  Today we were treated to a rare rainy day.  I made split pea soup and took Einstein on a walk along the Platte River while the flavors in the soup melded together.  This soup is filled with flavor and makes enough for four.  It freezes well, so I usually make a double batch, freeze half and save it for when the snow falls as an apres ski treat.

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The Versatility of Frijoles

Sunday, November 2nd, 2008 by Lynn Hollenbeck

Endive Been Thinking . . . besides spooning them directly out of the crock pot into my mouth, what else can I do with this this nutritious, delicious and oh so economical pot of refried (not) beans, otherwise known as “The Economy Sucks but my Creamy Pinto Beans Rock” Frijoles. All of the below configurations have received rave reviews in my family; in other words, they eat it without complaint.

  • Classic Rice and Beans: Spoon over rice and top with shredded mozzerella, jack or queso fresco. Garnish with fresh chopped cilantro. (more…)

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!

Turkey Taco Salad with Honey Cornbread Topping

Thursday, September 25th, 2008 by Lynn Hollenbeck

Healthy, fast, economical, tasty and adaptable to individual preferences – this satisfies every criterion for a weekday family dinner. Set out the turkey mixture, salad, chips, guacamole, corn muffins, sour cream, and bottles of hot sauce and let everyone craft their own combinations. By using mild salsa for the mixture and providing hot sauces for the more adventurous, everyone’s taste buds can be accommodated. Credit to my sister Karen in Rumson, New Jersey for the original idea. She makes it for guests so they can help themselves while she chases after her kids.

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Vegetable Gratin

Thursday, March 28th, 2013 by Jean Gleason
 
 

Ingredients
  • 1½ cups zucchini, ¼ inch slices
  • 1½ cups summer squash, ¼ inch slices
  • ½ teaspoon coarse sea salt
  • ****
  • 4 medium tomatoes, ¼ inch slices
  • ½ teaspoon coarse sea salt
  • ****
  • ½ head of cauliflower, chopped into bite size pieces
  • 1 crown broccoli, chopped into bite size pieces
  • 1 Tablespoon olive oil
  • 2 cloves garlic minced
  • ****
  • 2 yukon gold potatoes, peeled and sliced crosswise in ⅛ inch slices
  • 3 garlic cloves, peeled and smashed with the back of a knife
  • 1 Tablespoon organic black peppercorns
  • 1 teaspoon dried organic thyme
  • 1 dried organic bay leaf
  • 1 teaspoon fine sea salt
  • 1 cup heavy cream
  • 1 cup chicken of vegetable stock
  • ***
  • 2 tomatoes, sliced
  • ¼ teaspoon fine sea salt
  • ****
  • 2 medium onions, sliced thin
  • 1 Tablespoon olive oil
  • ****
  • 10 oz bag of edamame
  • 1½ cups Parmesan cheese
  • Panko bread crumbs

Directions
  1. Preheat oven to 400° F.
  2. Generously butter a 2-1/2 to 3 quart gratin dish or other shallow baking dish.
  3. Toss zucchini and summer squash slices with sea salt in a colander and let stand until they release at least 1 tablespoons of liquid, about 45 minutes.
  4. Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with sea salt, let stand 30 minutes.
  5. Meanwhile, toss cauliflower and broccoli in olive oil and garlic and roast in oven for 20 minutes.
  6. Meanwhile, make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in a square of cheese cloth and securing with string.
  7. In a heavy 4 quart saucepan, combine potatoes, bouquet garni, salt, garlic, cloves, and cream and stock. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can be pierced with a fork (about 10 minutes). Using slotted spoon, remove bouquet garni and garlic and discard. Spread the potatoes in a gratin dish, and allow the cream mixture to continue to simmer to thicken for sauce.
  8. Sauté the onions in olive oil and sea salt until caramelized, approx. 20 minutes.
  9. Once the tomatoes are done, place second double layer paper towels on top of tomatoes and press firmly to remove excess liquid.
  10. Once the zucchini and squash are done, arrange slices on triple layer paper towels; cover with another triple layer paper towels. Press firmly and remove excess liquid.
  11. Assemble the casserole:
  12. Spread potatoes in the gratin dish, saving the cream stock mixture.
  13. Top with onions, then zucchini and squash, then broccoli and cauliflower, and then tomatoes. Sprinkle the edamame on top,
  14. Pour the cream stock mixture over the vegetables. Top with Bread crumbs and cheese and bake for 40 min to 1 hour.

 

Yummy Roasted Carrots

Sunday, November 18th, 2012 by Jean Gleason
 
Prep time

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Ingredients

Directions
  1. Preheat oven to 400°F.
  2. Combine carrots, garlic, thyme and oil in large bowl; toss to coat.
  3. Season, to taste, with salt and pepper.
  4. Place sheet on oven rack. Roast 30 minutes, stirring occasionally.
  5. Transfer to bowl and serve.

 

Zuni’s Zucchini Pickles

Sunday, May 17th, 2009 by Lynn Hollenbeck

Zuni Restaurant in San Francisco is renowned for many things, including its hamburgers. The fact that they hand-grind their own meat certainly contributes to the caliber of the hamburger,  but I am convinced that the key lies in the condiments—for one, the lovely chartreuse-colored zucchini pickles. You can make these at home and always have a jar handy in your frig for an easy upgrade to your own burgers. (Recipe adapted from The Zuni Cafe Cookbook)

Zuni’s Zucchini Pickles
 
Prep time

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Author:
Recipe type: Appetizer
Serves: 4-6

Ingredients
  • 1 lb zucchini
  • 1 small onion
  • 2 Tablespoons salt
  • 2 cups cider vinegar
  • 1 cup sugar
  • 1½ teaspoons organic ground yellow mustard
  • 1½ teaspoons organic crushed yellow mustard seeds and/or organic brown mustard seeds
  • Scant 1 teaspoon organic ground turmeric

Directions
  1. Wash and trim zucchini, then slice 1/16th inch thick on mandolin. Slice onion thinly.
  2. Place zucchini and onion in large shallow bowl, add salt and toss.
  3. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Leave for one hour.
  4. Drain and dry between towels or spin in a salad spinner. (excess water thins flavor and spoils the pickle)
  5. Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If brine is too hot, it will cook the vegetables and make the pickle soft instead of crisp).
  6. Replace zucchini in bowl and add brine. Stir.
  7. Transfter pickes to jars and cover. Refrigerate a day before serving. They keep indefinitely.