Sign up for tasty news and updates    Enter email 


By Meal

Chicken Pate with Apples and Brandy

Tuesday, November 25th, 2008 by Lynn Hollenbeck

I can’t get enough of this (and I don’t normally like pate!). This recipe is by Mrs. Andrew Scott.

Ingredients

(more…)

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.

 
Prep time

Cook time

Total time

 

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.

 

A Thanksgiving Twist on Traditional Cheesecake

Wednesday, November 13th, 2013 by Jean Gleason
Cheesecake with Bourbon Cranberry Sauce
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 12

Ingredients
  • Crust
  • 24 gingersnaps
  • 3 Tablespoons coconut oil
  • Filling
  • 4 8 oz packages of organic cream cheese
  • 1⅓ cup organic coconut sugar
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla
  • 4 organic eggs
  • ⅔ cup organic sour cream
  • ⅔ cup organic whipping cream
  • Topping
  • 2 cups organic sour cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Bourbon Cranberry Sauce
  • 12 oz package of fresh cranberries
  • 1 cup sugar
  • 1 teaspoon organic ground cinnamon
  • ¼ cup bourbon

Directions
Crust
  1. Preheat oven to 350°F
  2. pulse the gingersnaps in a food processor until they are fine crumbs
  3. add coconut oil and pulse a few more times
  4. Press into the bottom of a 9 inch spring form pan.
  5. bake for 15 minutes.
  6. After crust cools, wrap bottom and sides of pan in aluminum foil, pressing sides tightly so that water won’t penetrate the foil.
Filling
  1. Beat the cream cheese in a stand mixer for 4 minutes scrap down sides of bowl and
  2. Add sugar and beat 4 more minutes – scrap down sides of bowl.
  3. Add salt and vanilla extract and eggs one at a time beating between each egg.
  4. Add sour cream and heavy cream and blend together.
  5. Pour filling into prepared pie crust.
  6. Place wrapped spring form pan into large roasting pan.
  7. Pour boiling water into the roasting pan until it rises ½ way up the outside of the spring form pan.
  8. Bake at 325 degrees for 1½ hours.
  9. Turn off oven, open oven door and let cake cool in oven for another hour.
  10. Once the cheesecake is cooled, cover and move to the refrigerator overnight (or a minimum of 4 hours).
Topping
  1. Blend sour cream with powdered sugar and vanilla extract.
Bourbon Cranberry Sauce
  1. Toss cranberries with sugar and cinnamon.
  2. Bake in 350° oven for 1 hour, stirring after 30 minutes to smash cranberries.
  3. Add bourbon after removing from oven and stir once more.
Put it all together!
  1. Run a knife along the sides of the spring form pan.
  2. Open the spring and release the sides from the bottom.
  3. Spread the topping over the top of the cheesecake.
  4. Add a dollop of cranberry sauce to each piece of cheesecake when you serve it.

 

 

 

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.

 
Prep time

Cook time

Total time

 

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.

 

Apple Cranberry Bourbon Bundt Cake

Saturday, December 10th, 2011 by Jean Gleason

I like to bake. In part because I like to eat baked goods. Unlike most bakers, I like to experiment. Okay, I have to admit, it took me three tries to perfect this cake. But I’m glad I persevered. Check out the ingredient list… For a rich moist cake, it’s pretty healthy… no sugar and no butter! The secret is in the chia seeds, a healthy superfood loaded in omega 3′s, and agave nectar, a natural low glycemic sweetener. As my friend Maria says… “you gotta get on the chia train. Once you get on board, you will never get off.”

This is more of a coffee cake than a dessert cake. It is rich in flavor, but not overly sweet. Thanks to the high fiber cereal, the candied ginger and the pecans, it has a more complex texture than a traditional cake, but is not as dense as a muffin. This is the perfect cake for sitting around the table with your family on Christmas morning.

 
Prep time

Cook time

Total time

 

Ingredients
  • Cake
  • 2 Tablespoons organic chia seeds*
  • ¾ cup water
  • 1½ cup flour
  • 1 cup Bob’s Red Mill high fiber cereal
  • 3 Tablespoons bourbon
  • ½ cup candied ginger, minced
  • 1 cup agave nectar
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons organic ground cinnamon
  • 1 teaspoon fine sea salt
  • ½ teaspoon organic ground nutmeg
  • 1 cup plain greek yogurt
  • 1 Tablespoon vanilla extract
  • 1 medium honey crisp apple, cored and grated coarsely
  • ½ cup of fresh cranberries, chopped into halves
  • 1 cup finely chopped toasted pecans
  • Sauce
  • ⅓ cup agave nectar
  • ½ cup bourbon
  • juice of ½ lemon
  • * available at Vitamin Cottage, Whole Foods, and other natural grocery stores.

Directions
  1. Heat oven to 300°F. Grease and flour a 12 cup bundt pan.
  2. Ina small bowl, soak the chia seeds in the ¾ cup of water, set aside and let sit for at least 20 minutes.
  3. Toast the pecans at 325° for 7 minutes, cool, mince and set aside
  4. In a small bowl, combine the candied ginger with the bourbon, set aside.
  5. In a small bowl, combine the yogurt, vanilla extract and apple and set aside.
  6. Whisk together the dry ingredients: flour Bob’s Red Mill cereal, baking powder, baking soda, cinnamon, sea salt, nutmeg and pecans.
  7. In a large mixing bowl, beat together chia gel, eggs and agave nectar, on medium speed. Add the ginger and bourbon. Add in yogurt mixture. Mix until blended.
  8. Turn mixer to low and add dry ingredients. Mix lightly until incorporated. DO NOT OVERMIX!
  9. Pour batter into prepared bundt pan and bake for 1-1/4 hours.
  10. Bake until golden brown and skewer inserted into cake comes out dry. Remove from oven and cool in pan 20 minutes.
  11. Release the cake by running a knife around the edges and cool on a wire rack.
  12. Heat bourbon, agave nectar, and lemon juice until agave melts.
  13. Fork pierce the top of the cake and slowly pour the sauce onto the cake.

 

Apres Ski Lasagna

Friday, September 19th, 2008 by Jenny Ross

Coming in from the slopes rosy-cheeked and hungry,  wouldn’t it be nice if you thought ahead and had this hearty dinner ready for warm-up in the oven?  Fennel seed adds a bright sassy note to this age-old favorite.

(more…)

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.

 
Prep time

Cook time

Total time

 

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

 

Beef Tenderloin with Tarra·Cardamom Rub

Friday, May 29th, 2009 by Jean Gleason

My mother spends the summer in a small cabin on Wolf Lake, in the Catskill Mountains. Though only two hours from New York City, it is truly “peace on earth”… that is until company arrives.

And company comes all summer long. My brothers and I, with families in tow, make an annual sojourn back to the lake.We eat too much, drink too much, and laugh enough to make up for lost time together.We revisit old memories and make new ones.Those who live close by, visit weekly.I call my mother and hear the new stories. Stories that I am not a part of.

Last weekend, my brother Jim and his family were at the lake and my mother served steaks with Smith and Truslow’s Organic Tarra·Cardamom Rub (her favorite). I was touched that my nephew Corey liked the rub so much that he ordered some as a gift. It made me feel like I was a part of the gathering, even though I wasn’t there. Half-way across the country, I felt connected.

Beef Tenderloin with Tarra·Cardamom Rub
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 2

Ingredients
  • 2 beef tenderloins
  • 1 Tablespoon Smith & Truslow Organic Tarra·Cardamom Rub
  • 1 Tablespoon grape seed or olive oil

Directions
  1. Drizzle oil on tenderloins.
  2. Coat with Tarra·Cardamom Spice Blend, working it in to cover all surfaces.
  3. Let sit for 20 minutes.
  4. Grill on medium high heat until done.

Bernaise Sauce

Friday, July 24th, 2009 by Jean Gleason

Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO.  Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this sauce. Béarnaise is one of my favorite sauces, and this one did not disappoint.

They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by the Park Hyatt in Beaver Creek and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.

Bernaise Sauce
 
Prep time

Cook time

Total time

 

Author:
Recipe type: sauce
Cuisine: French
Serves: 4

Ingredients
  • 2 egg yolks
  • 6 oz clarified butter
  • 1½ teaspoons dried organic tarragon
  • 1½ Tablespoons minced shallots
  • ½ cup white wine
  • ½ cup red wine vinegar
  • salt and pepper to taste

Directions
  1. Combine tarragon, shallots, white wine, and red wine vinegar in a pot and reduce.
  2. Whisk egg yolks in a stainless steel bowl over low heat until egg yolks start to cook and become frothy.
  3. Add one tablespoon of the wine reduction.
  4. When mixture is incorporated, slowly drizzle in warm clarified butter.
  5. Season with salt and pepper.

 

Beurre Blanc Sauce

Friday, July 24th, 2009 by Jean Gleason

Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this sauce to serve with grilled halibut. What a nice complement to fish.

They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.

Beurre Blanc Sauce
 
Prep time

Total time

 

Author:
Recipe type: Sauce

Ingredients
  • 1 shallot, minced
  • 1 cup white wine
  • 1 cup white wine vinegar
  • ½ pound butter (2 sticks)
  • salt and pepper to taste

Directions
  1. Sweat shallots in 1 Tablespoon of butter over medium heat in a saute pan.
  2. Add wine and vinegar and reduce until almost dry.
  3. While mixture is reducing, cut remaining butter into small cubes.
  4. Slowly add butter (2 to 3 pieces at a time) while constantly moving the pan until all is incorporated.

Blueberry Pancakes

Thursday, August 21st, 2008 by Jean Gleason

Ingredients

  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 ½ Tablespoon sugar
  • ½ teaspoon organic ground cinnamon
  • 1 ½ Tablespoon lemon juice
  • 1 large egg, lightly beaten
  • 1 ½ cup milk
  • 2 Tablespoons melted butter

(more…)

Blueberry Pie

Thursday, August 21st, 2008 by Jean Gleason

I grew up picking blueberries in the summertime.  We’d make pies, muffins, and fruitbowl.  My favorite was always pie.  If I could manage to hide a piece, I liked to save it and have it for breakfast.  To this day, every time I eat a blueberry, I think of my summers on the lake.

Ingredients

(more…)

Blueberry Sauce

Tuesday, September 2nd, 2008 by Jean Gleason

Every time I eat a blueberry, I think of my summers on the lake.  One weekend, my brother Steve made up this recipe.  It tastes great on top of vanilla ice cream.  Like Lynn, he doesn’t measure anything, just tastes and adjusts.

In a saucepan, combine blueberries, port, honey, and organic ground cinnamon.  Heat until it thickens.  Pour over ice cream.  Most excellent!

Of course, it always tastes better if you eat it at the lake.

Bourbon Apple Pie

Friday, October 10th, 2008 by Jean Gleason

Sugar and spice and … a little bit naughty. But oh sooo fun. No bourbon in the house, but I do have a fifth of Jack Daniels in the cupboard (next to the oven cleaner) for when my mother comes to visit. Last night I sauteed apples with some sugar and spices, poured in some Jack and popped it in a pie crust and it was awesome. This pie is more on the savory than sweet side, so a dollop of vanilla ice cream or whipped cream balances the flavors nicely.

(more…)

Braised Pork Loin with Apricot White Wine Sauce

Friday, May 29th, 2009 by Jean Gleason

Elegant and deceptively easy. The savory spice rub perfectly complements the muted sweetness of the wine/apricot sauce. Tastes even better the next day, so make a generous amount.

Braised Pork Loin with Apricot White Wine Sauce
 
Prep time

Cook time

Total time

 

Serves: 4

Ingredients
  • 1 lb pork loin
  • 3½ teaspoons Smith & Truslow organic Coriander·Cumin Rub
  • olive oil
  • 1 celery stalk, medium diced
  • 1 carrot, medium diced
  • ½ onion, medium diced
  • 3 cloves garlic, smashed
  • 10 dried apricots, cut into quarters
  • 1½ – 2 cups white wine
  • juice of one lemon
  • ¼ cup cream

Directions
  1. In a small pan, simmer apricots with white wine for 10 minutes. (This step both flavors the wine and plumps the apricots.) Remove apricots with slotted spoon or strainer and set aside until the end.
  2. Trim excess fat from the pork loin.
  3. Massage Coriander·Cumin Rub into pork.
  4. Heat olive oil in medium hot saute pan.
  5. Sear pork loin on all sides, turning every 2 minutes. (Meat it ready to turn when it stops sticking to the pan.)
  6. Place pork loin in a small roasting pan and cover with an aluminum foil tent.
  7. Add celery, carrot, and onion to the saute pan and saute until onion is opaque.
  8. Add wine to sauté pan, scraping pan residue from the bottom of the pan. Transfer the wine and vegetables along with the garlic to the roasting pan with the pork loin.
  9. Add enough water (or stock) to cover ½ of the pork loin.
  10. Place roasting pan in oven and cook until a meat thermometer registers 130° F.
  11. Remove pork from oven and strain pan juices into a sauce pan and reduce on high heat until ½ the volume.
  12. Add reserved apricots to sauce pan. Season to taste with lemon juice, cream, salt and pepper.
  13. Drizzle the sauce over sliced pork loin and serve.

 

Brie with Honey, Spiced Nuts and Baby Apricots

Wednesday, July 8th, 2009 by Lynn Hollenbeck

Have you noticed the tiny baby apricots, or plumcots, at farmer’s markets lately? They look so pretty and taste delicious with creamy brie and toasty nuts. This  appetizer is quick and easy to assemble, with a great balance of flavors and textures.

Brie with Honey, Spiced Nuts and Baby Apricots
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Appetizer
Serves: 4

Ingredients
  • wedge of brie
  • honey
  • baby apricots or plumcots, washed and halved
  • Granny Smith apples, sliced thin
  • Spiced toasted walnuts
  • fig leaves (optional, but gives it a rustic look)
  • sturdy crackers for scooping

Directions
  1. Drizzle brie with honey and bake in oven at 350° for about 5 minutes or until slightly oozy.
  2. Arrange fig leaves on plate and place brie wedge in center.
  3. Surround brie artfully with fruit, spiced nuts and crackers. Group them separately so your guests can pick and choose their desired accoutrements.

 

Bright Green Lemony Pesto

Sunday, September 7th, 2008 by Lynn Hollenbeck

I never measure.  That’s why I like Jamie Oliver – a dash of this and a shake of that.  Also his accent is adorable. This combination of ingredients always works, no matter the proportions.

In your food processor, whip up:

  • Lemon zest (at least a whole lemon)
  • Lemon juice
  • Fresh basil leaves
  • Fine sea Salt
  • Organic ground cayenne - a dash is good
  • Ground black pepper
  • Garlic (not more than two cloves, unless you like it really garlicky)
  • Pine nuts
  • Parmesan or Romano cheese
  • Drizzle in olive oil last

Looks pretty over little curly fusilli noodles, or keep on hand to brighten up sandwiches.

Brownies

Thursday, August 28th, 2008 by Jean Gleason

“My brother and his wife are coming to town, can you make a pan of your brownies for dessert?”, asked my friend Val.
“I gave you the recipe last year.”
“I know, but they don’t taste the same when I make them.”
That’s because you have to follow the recipe. It is all about beating the eggs with the sugar for 10 minutes, you can’t cut it short. This recipe is from Tender at the Bone, by Ruth Reichl. I loved this book. It is a memoir of food memories with great recipes sprinkled throughout.

(more…)

Butterflied Leg of Lamb with Herbs

Saturday, April 16th, 2011 by Jenny Ross

A tasty springtime recipe that’s so easy to prepare, you can’t help but love it! (Most kindly provided by Lava Lake Lamb and the American Lamb Board.)

 
Prep time

Cook time

Total time

 

Ingredients

Directions
  1. Blend oil with basil, oregano, garlic and pepper; pour half over meat and brush over both sides.
  2. Grill lamb over medium coals in covered grill, about 6 inches from coals, for 20 to 25 minutes per side.
  3. Baste occasionally with remaining herbed olive oil.
  4. Rest lamb for about 10 minutes; slice lamb crosswise at a diagonal slant.

 

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.

 
Prep time

Cook time

Total time

 

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

 

 
Prep time

Cook time

Total time

 

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.

 

Cheese Kugel

Sunday, September 7th, 2008 by Jean Gleason

Sometimes you just need a little comfort food. This recipe is from my sister-in-law, Kathy.

Ingredients

  • 3 eggs separated
  • 1/4 cup melted butter
  • 2 Tablespoons sugar
  • 1 lb cottage cheese
  • 1 cup sour cream
  • 2/3 lb egg noodles (already boiled)
  • (1/2 cup – cornflakes, bread crumbs, dried fried onions etc – optional)

(more…)

Cherry Almond Scones

Friday, September 19th, 2008 by Jean Gleason

The slight tang from the yogurt balances the sweet cherries. The crunch from the nuts adds texture. Perfect with coffee. Bring a plate in for your co-workers and you’ll be employee (or boss) of the day.

This recipe only makes 4 scones.  Indulge yourself.

(more…)

Chicken Breasts with Ginger·Mustard Rub

Friday, May 29th, 2009 by Jean Gleason

We grill chicken more than once a week and I’m often looking for ways to change it up a bit. I love our new Ginger·Mustard Rub. It’s easy to use, and tastes like you spent the afternoon in the kitchen. In a pinch, you can add the spice blend to your chicken and let it sit for 20 minutes before cooking. (Although, I like to marinate it overnight so that the flavors infuse the chicken!)

Chicken Breasts with Ginger·Mustard Rub
 
Prep time

Cook time

Total time

 

Ingredients
  • 2 6-oz chicken breasts
  • 1 Tablespoon Smith & Truslow Organic
  • Ginger·Mustard Rub
  • 1 Tablespoon grape seed or olive oil

Directions
  1. Drizzle oil on chicken breasts
  2. Coat with Ginger·Mustard Spice Blend, working it in to cover all surfaces.
  3. Marinate in a bag in the refrigerator over night.
  4. Grill on medium high heat until done.

 

Chicken Divan Lasagna

Friday, September 19th, 2008 by Jenny Ross

The beauty of this dish is that once you prepare it,  your entire dinner is done.  Vegetables (broccoli and mushrooms), protein (chicken),  calcium (cottage cheese, milk and swiss cheese) and carbs (noodles). Throw it in the oven, pour yourself a glass of chilled Chardonnay, and relax!

(more…)

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
 
Prep time

Cook time

Total time

 

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.

 

Chicken Salad with Ginger and Wasabi

Monday, July 16th, 2012 by Jean Gleason
Awesome Asian Chicken Salad
 
Prep time

Total time

 

Author:
Recipe type: Salad
Cuisine: Asian
Serves: 4-6

Ingredients
  • 3-4 grilled chicken breasts, cooled and diced
  • 4 scallions (sliced crosswise, thinly)
  • ½ red onion finely diced
  • 1 bunch of cilantro chopped
  • Dressing
  • ½ cup mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 Tablespoon lime juice
  • 1 Tablespoon organic ground ginger
  • 2 teaspoons wasabi powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground organic black pepper
  • ½ teaspoon organic sugar

Directions
  1. Whisk together all of the dressing ingredients.
  2. Add chopped cilantro, diced red onion, and scallions to the dressing.
  3. Add chicken and almonds.
  4. Chill and serve on a bed of spinach or arugula.

 

Chicken Soup with Vermicelli

Monday, September 1st, 2008 by Jean Gleason

This recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Thai Chicken and Noodle Soup and Seafood and Sausage Gumbo.

The parsnips and lemon give this soup a slight twist on the traditional chicken soup. Whenever anyone gets a cold, I make them this soup. (more…)

Chicken Thighs with Ginger·Mustard Marinade

Friday, May 29th, 2009 by Lynn Hollenbeck

Seizing on a chicken thigh sale, I marinated a couple packs and grilled them the next day. Big hit! Before leaving for a Memorial Day Weekend trip three days later, I grabbed the last two thighs from the refrigerator and threw them in the cooler. When the kids demanded a Taco Bell stop, I pulled out the chicken for myself. Still moist, still infused with that great gingery zing. Sure beats Taco Bell! The measurements are approximate; I just threw them quickly into a ziplock. Just make sure there’s enough liquid to cover all the chicken. The key ingredient is the Organic Ginger·Mustard Rub.

Chicken Thighs with Ginger·Mustard Marinade
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 2-4

Ingredients
  • 1 lb chicken thighs (trim off fat and skin)
  • ½ cup apple cider vinegar
  • ½ cup olive oil
  • ½ cup white wine
  • 1 Tablespoon dijon style mustard
  • 2 Tablespoons Organic Ginger·Mustard Rub

Directions
  1. In a large ziploc bag, combine all of the ingredients and refrigerate overnight.
  2. Grill on medium high heat until done. If not fully cooked inside, bake them in the oven at 350° for another 15-20 minutes or until no longer pink.

Chicken with Lemon and Garlic

Thursday, September 4th, 2008 by Jean Gleason

This recipe is great for entertaining, since you can make it ahead and throw it in the oven while you are getting ready.  It is equally good with rice or a baked potato.  The recipe is modified from a recipe in the Barnes and Noble, “Chicken -over 400 fabulous recipes for all occasions”.

(more…)

Chicken with Olives, Mushrooms and Chili Oil

Friday, May 29th, 2009 by Lynn Hollenbeck

Briney olives, dry white wine and the complex nuances of our Ginger·Mustard Poultry Rub converge for an explosion of tastes. Serve with Chco e Pepe (thin spaghetti with pecoroni and parsley) to soak up the extra sauce.

Chicken with Olives, Mushrooms and Chili Oil
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 3-6

Ingredients
  • 6 chicken thighs
  • olive oil
  • 2 teapsoons Smith & Truslow freshly ground organic Ginger·Mustard Rub
  • Fine Sea Salt
  • Organic ground black pepper
  • Organic red pepper flakes
  • 2 cups sliced mushrooms
  • 1 small red bell pepper, sliced in thin strips
  • 2 large cloves garlic, minced
  • ½ cup combination black kalamata olives and green olives (Martini olives in vermouth work wonderfully and add an extra kickif you’ve got those around)
  • black peppers in brine (or capers, if you like them)
  • 1 bunch fresh parsley
  • 1 cup dry white wine

Directions
  1. Directions
  2. The night before (preferably)
  3. Stir 2 teaspoons of Poultry Rub into 2 Tablespoons of olive oil/
  4. Wash and remove skin from chicken thighs. Dry and coat with above mixture.
  5. Cover and leave in the refrigerator.
  6. In glass jar, stir 2 teaspoons red pepper flakes into ½ cup olive oil and let infuse overnight.
  7. Ready to Go
  8. Heat chili infused olive oil in large skillet.
  9. Brown chicken on each side, about 5-7 minutes.
  10. Remove chicken to plate.
  11. Add mushrooms and peppers and saute for 5 minutes.
  12. Add garlic and and stir for a few more minutes.
  13. Add olives and parsley and continue to stir for a few more minutes.
  14. Return chicken to sautee pan.
  15. Add white wine, brined black peppers and bring to boil.
  16. Simmer covered for about 20 minutes, turning chicken over occasionally, until chicken it done throughout.
  17. Plate chicken and spoon sauce on top. Serve with side of linguini.

Chimichurri Sauce

Friday, March 18th, 2011 by Jean Gleason

Once a year, I visit my brother John, who lives in the central coast of California. His house sits way up on a hill and overlooks the little town of Cambria. It is absolutely beautiful, but a long way to town on winding pot-holed roads. As a result, John has become quite self-sufficient. He grows his own herbs and has a repertoire of “gourmet” meals that he prepares for his numerous guests. The following recipe was prepared for him by an Argentinian friend, and now is a staple both in his house and in mine. I make a double batch and store it in the fridge in an old ketchup squeeze bottle. Anything that I find just a little bland, gets a squirt of Chimichurri. It is great with steak, chicken, and even tuna fish sandwiches. It will last in the fridge for up to 10 days, though we usually finish it all by day 5. The flavors need to meld together, so make it ahead and let it sit for at least 30 minutes.

 
Prep time

Total time

 

Ingredients

Directions
  1. Combine everything but the olive oil together in a food processor, and pulse.
  2. Drizzle the olive oil in to the mixture while it is blending.
  3. Serve with beef, chicken, or fish.

 

Chive Parmesean Scones

Friday, September 19th, 2008 by Jean Gleason

You could just serve plain old bread with dinner tonight. Or, you could surprise your guests with these delightful little herbal clouds of cheesy goodness. It’s worth the extra effort!

The recipe only makes 4, so double it if you want more.

(more…)

Chocolate, Bourbon and Cranberries!

Wednesday, November 13th, 2013 by Jean Gleason

 

Chocolate Lava Cake with Bourbon Cranberry Sauce
 
Prep time

Cook time

Total time

 

Ingredients
Cake
  • 5 Tbs of coconut oil
  • 3.5 oz dark chocolate
  • 2 large eggs
  • 1 large egg yolk
  • 3 Tbs coconut sugar
  • 2 Tbs flour
  • 2 teaspoons cocoa powder
  • pinch of salt
Cranberry Bourbon Sauce
  • 12 oz bag of cranberries
  • 1 cup sugar
  • 1 teaspoon organic cinnamon
  • ¼ cup bourbon

Directions
Bourbon Cranberry Sauce
  1. Blend together cranberries, sugar and cinnamon.
  2. Bake at 350°F for 1 hour, stirring after 30 minutes.
  3. Remove from oven and stir in bourbon.
Cake
  1. In a double boiler, melt together coconut oil and chocolate.
  2. Meanwhile, beat eggs and cocoanut sugar together for 3 minutes.
  3. Meanwhile mix together flour cocoa and salt.
  4. Stir the chocolate mixture into the egg mixture.
  5. Fold in the flour mixture.
  6. Spoon into 4 greased ramekins and chill for 30 minutes.
  7. Preheat oven to 425°F. Place ramekins onto baking dish and add water until it rises ½ up the sides of the ramekins.
  8. Bake for 15 minutes.
  9. Flip cake out of ramekins onto plates and serve with a dollop of bourbon cranberry sauce and whip cream.

 

 

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.

 
Prep time

Cook time

Total time

 

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.

 

Clams with Fennel, Tomatoes and Arugula

Tuesday, September 16th, 2008 by Lynn Hollenbeck

The bright green from the arugula and the red from the tomatoes create a lovely palate. Fennel adds a note of licorice-like perfume to the broth. Serve with crusty baguettes and butter for an easy and elegant meal.

Pairing Suggestion: A dry white Riesling complements the spice from the red pepper. We enjoyed it with a 2006 Snow White Riesling from Snow Farm Vineyards. Or, a very lightly oaked chardonnay works nicely with the butter in the broth and bread.

(more…)

Commonweal’s Nourishing and Healing Tea

Wednesday, December 8th, 2010 by Jean Gleason

By sipping this tea daily, I’ve cut my coffee, dessert, and wine consumption dramatically. Warm and spicy, it is a great comfort at the start or end of each day. Whenever I have a craving for something unhealthy, I reach for cup of Healing Tea instead.

This recipe was developed at the Commonweal Cancer Help Program, a renowned retreat for patients and caregivers. It is another of the recipes featured in the The Cancer Fighting Kitchen cookbook by Rebecca Katz. Every recipe in Rebecca’s cookbook is packed full of nutrient-dense food, and spiced to perfection. Rebecca is a nutritionist and fabulous cook wrapped up in one. Her recipes are a perfect canvas for Smith & Truslow’s freshly ground spices.
But, back to the tea. I make a full recipe twice a week, and keep a pitcher on hand in the fridge. The hardest part is keeping enough ginger on hand to support my new tea habit.

5.0 from 1 reviews

 
Prep time

Cook time

Total time

 

Ingredients

Directions
  1. Fill a large stock pan with water and ginger. Bring to a boil, reduce heat and simmer for 30 minutes.
  2. Add cinnamon, coriander, cloves, and cardamom, and simmer for 20 more minutes.
  3. Strain spices from tea. Add maple syrup and vanilla extract.
  4. Serve hot or cold with unsweetened almond milk.
  5. I store the tea straight (without the almond milk) in a pitcher in the fridge and just poor out what I need and reheat with the almond milk.
  6. You can save the spices and reuse them to make a second batch. They will keep in the refrigerator for 4-5 days. Just simmer the spices with 6 cups of water and 2 Tablespoons of fresh ginger for 30 minutes.

 

Country Style Pork Spare Ribs

Friday, May 29th, 2009 by Jean Gleason

When I lived in Chicago, I became addicted to ribs. I never realized how good they were until I tried the ribs at Twin Anchors, a bar on Sedgwick just north of North Ave. The meat is so tender, it just falls off the bone. Now, whenever I return, I always plan enought time for a nostalgic trip to my old favorite haunt.  Although this recipe is nothing like the ribs from Twin Anchors, it’s mighty tasty and satisfies my hankering for ribs between infrequent trips to Chicago.

Country Style Pork Spare Ribs
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4-6

Ingredients
  • 2-3 lbs pork spare ribs
  • 1 cup catsup
  • 4 Tablespoons balsamic vinegar
  • 2 Tablespoons Smith & Truslow Organic Coriander·Cumin Rub

Directions
  1. Directions
  2. Preheat oven to 300°F
  3. Mix catsup vinegar and spices together
  4. Spread sauce on spare ribs
  5. Bake in oven for 2 hours

Cranberry Banana Bread

Sunday, February 27th, 2011 by Jenny Ross

We are a family of banana lovers, but somehow by the end of the week there are always one or two “overly mature” left-overs. Luckily we are also fans of banana bread, banana muffins, banana… so I’m always scouting for new banana recipes. This one is less distinctly “banana-y”, and a nice addition my standard fare. (Amazing how far a little freshly ground organic spice goes. This is a denser loaf—heart-healthy and wholesome tasting—with a yummy hint of cinnamon.)

Cranberry Banana Bread
 
Prep time

Cook time

Total time

 

Ingredients
  • ¼ cup margarine, melted
  • ¾ cup brown sugar
  • 2 eggs
  • 2 or 3 very ripe bananas, mashed
  • 1 cup dried cranberries
  • 1-1/2 cups whole wheat flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon organic ground cinnamon
  • non-stick vegetable oil spray

Directions
  1. In large bowl, mix butter, sugar, and 1 egg. Beat until smooth. Beat in second egg.
  2. Add mashed bananas and cranberries. Mix.
  3. In second bowl, stir together flour, baking powder, soda, salt and cinnamon.
  4. Add all of the dry flour mix to the banana mixture at one time. Stir only to moisten.
  5. Grease 9″x5″x3″ loaf pan with non-stick spray. Transfer batter into loaf pan.
  6. Bake at 350°F for 1 hour (or until test knife comes out clean).
  7. Let stand 10 minutes, and remove from pan to cool.

 

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 Chicken Soup

Tuesday, December 23rd, 2008 by Jean Gleason

Care to Curry?

With the country dropping into a deep freeze, it is the perfect time to share my favorite curried chicken soup recipe.  It is a meal in a bowl – veggies, carbs, and protein all in one pot.  If you need more kick, add more cayenne.  Serves 4 as an entree and six as a side.

Curried Chicken Soup
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Soup
Cuisine: Indian
Serves: 4-6

Ingredients
  • 2 Tablespoon olive oil, divided
  • ½ large onion, minced
  • 1 carrot, minced
  • 2 celery stalks, minced
  • 2 cloves garlic
  • 1 14 oz can cannellini beans (white kidney)
  • 4 cups chicken stock, divided
  • 2 boneless skinless chicken breasts, chopped into small pieces
  • 1½ teaspoons organic curry powder
  • ½ teaspoon organic ground cayenne
  • ⅓ cup peanut butter
  • ⅓ coconut milk ( I just freeze the rest of the can in small baggies)
  • 1 cup raw egg noodles, broken
  • 6 oz of fresh spinach leaves
  • ½ bunch of cilantro
  • juice of 1 lime
  • 1 teaspoon organic ground black pepper

Directions
  1. Directions
  2. Sautee onions, celery, and carrot in 1 Tablespoon olive oil for 5 minutes
  3. Puree sauteed vegetables with 2 cups chicken stock and ½ can of cannellini beans in blender until smooth.
  4. Sautee chicken in 1 Tablespoon olive oil over medium heat for 2 minutes, add curry powder and cayenne and cook for 2 more minutes.
  5. Add pureed vegetables to chicken. Add peanut butter, and cream of coconut and bring to a boil. Add egg noodles and boil for 5 minutes. Add rest of cannellini beans, reduce heat and simmer for 3 more minutes. Add lime juice, cilantro, spinach an black pepper just before serving.
  6. Nutrition Info/Serving (4 servings total): Calories 517, Fat 24 grams (Saturated 7, Polyunsaturated 4, Monounsaturated 11), Cholesterol 54 mg, Sodium 801 mg, Total Carbohydrate 47 g, Dietary Fiber 15g, Sugar 3g, Protein 35g

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.

 
Prep time

Cook time

Total time

 

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

 

Curried Popcorn

Monday, September 8th, 2008 by Jean Gleason

John and I go to most of the Rockies’ home baseball games.  I’m good for about one hot dog a year.  I’ve tried just about every concession stand in the stadium, and have not yet found anything to eat that remotely resembles its original food ingredients.  So, now we bring our lunch/dinner to the park.  One of my favorite snacks is curried popcorn.  It turns your fingers yellow, so serve it with lots of napkins. (more…)

Curried Turkey Salad

Thursday, September 18th, 2008 by Jean Gleason

I like turkey, but with just two of us, roasting a whole turkey is a little excessive.  Instead, I buy the turkey breast tenders at whole foods and roast them.  They are a little less than a pound a piece, so one is perfect for the two of us. 

In this recipe, the sweetness of the grapes and the nutty flavor of pecans are perfect complements to the heat of the curry and cayenne.

(more…)

Daniel’s Holiday Spice Gingerbread

Monday, October 25th, 2010 by Jean Gleason

A year ago, I was testing out this gingerbread recipe using our Ginger Spice Blend. I was just pulling it out of the oven when Ann, my neighbor, appeared at my door wanting to know what smelled so good. This was the first time I met Daniel, not quite two, newly adopted from Russia. He was pale and skinny, speechless, and had pure blue eyes filled with trepidation.

We sat down for a cup of tea, and gave Daniel his first taste of gingerbread. I put a small bite on his stroller tray, and after watching both Ann and I each take a bite, he too took a taste. He watched us, unable to understand a word we said, and didn’t even try to speak any of the Russian he already knew. Totally silent, he slowly reached his hand out toward the gingerbread, indicating he wanted more. I can’t tell you how much my heart grew watching that little boy, pale as a ghost, eating gingerbread.

Now a year later, I listen for him in the hall outside our condo. When I open the door, I hear him sing “Jean”, and immediately get ready to catch him as he runs straight at me and launches into the air. He is all boy, has endless energy, and shows little resemblance to the pale listless child who arrive a year ago. He is a sponge, absorbing everything around him, constantly in search of ball to throw, and a companion with whom to play.

Whenever I make this gingerbread, I think of Daniel, and the world that awaits him, and what he will make of it with his unbridled enthusiasm.

Daniel’s Holiday Spice Gingerbread
 
Ingredients
  • ½ cup butter
  • ⅓ cup sugar
  • 2 eggs
  • ⅔ cup molasses
  • 1 cup sour cream or plain yogurt
  • ½ teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 Tablespoons Smith & Truslow organic Ginger Spice Blend

Directions
  1. Preheat oven to 350°F. Grease an 8×8 inch baking pan.
  2. Cream together butter and sugar till light and fluffy.
  3. Beat in eggs one at a time. Mix in molasses, sour cream, and vanilla extract.
  4. In a separate bowl, mix together flour, baking soda, baking powder, salt, and Smith & Truslow Ginger Spice Blend.
  5. Stir flour mixture into wet batter in small batches being careful not to over-beat.
  6. Bake 30-45 minutes in a preheated oven. Toothpick test the center of the cake to determine if it is done.

 

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

(more…)

Devil’s in the Details Deviled Eggs

Tuesday, December 9th, 2008 by Lynn Hollenbeck

When the devil’s details include cayenne, jalapeno and tabasco, you know it’s not your grandmother’s church supper recipe. Bucking all trends and fads, this retro classic is always the first to be devoured at any gathering, and these ones are dressed for the holidays with golden curry powder and bright green cilantro garnish. Behold the elegant and economical egg.

Devil’s in the Details Deviled Eggs
 
Prep time

Total time

 

Author:
Recipe type: Appetizer
Serves: 6

Ingredients
  • 6 eggs, boiled and peeled
  • 3 tablespoons mayonnaise
  • 1 teaspoons organic curry powder
  • ¼ teaspoon organic ground cayenne
  • 1 jalapeno, seeded and finely minced
  • Tabasco, a dash or two
  • Fine sea salt (to taste)
  • Organic ground pepper black (to taste)
  • Organic ground paprika
  • Fresh cilantro, for garnish

Directions
  1. Slice eggs in half, scoop out yolks and mash them with all ingredients but cilantro and paprika.
  2. Arrange egg whites on a platter and spoon yolk mixture back into egg whites.
  3. Sprinkle with dash of paprika, and garnish with sprigs of fresh cilantro.

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
 
Prep time

Cook time

Total time

 

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.

 

Easter Egg Recipes

Monday, April 2nd, 2012 by Jenny Ross

egg-recipes-584x289

Recipes that use hard boiled eggs?
or perhaps you’d like some inspiration for your family brunch?
We’ve collected some of our favorite egg recipes… all in one basket just for you!

Recipes with hard boiled eggs:

(Devil’s in the Details) Deviled Eggs

Chicken Pate with Apples and Brandy

Egg recipes for your holiday brunch:

Blueberry Pancakes

Cheese Kugel

Curried Eggs

Cheese Strata

Market Muffins (with Chia Seeds)

Sinfully Delicious French Toast

Easy as Apple Pie

Monday, September 22nd, 2008 by Lynn Hollenbeck

It’s such a traditional dessert that it’s a cliche – but nothing beats that homey inviting smell of an apple pie baking in the kitchen. Once you learn the pie crust, the rest is easy as . . . well, easy as apple pie.

First, make pie crust. Then,

Ingredients:

  • Apples, peeled and sliced (6-8)
  • 3 Tablespoons sugar
  • 1/2 teaspoons fine sea salt
  • 1 teaspoon organic ground cinnamon
  • 1/2 stick butter, cut in small pieces
  • 1 lemon

(more…)

Easy as Pizza Pie!

Saturday, September 24th, 2011 by Lynn Hollenbeck

My sister lives in Pottersville, New Jersey, a pastoral setting graced with historic barns, stone churches, streams  and horses galloping or posing nobly in meadows, but alas, no pizza delivery. Doesn’t matter, her four kids would never eat any other pizza but this. It’s slapdash, foolproof and delicious.

 
Prep time

Cook time

Total time

 

Ingredients
  • flour
  • cornmeal
  • yeast, 1 Tablespoon
  • honey, one glug
  • olive oil, one lug
  • large can tomato sauce
  • sugar, 1 Tablespoon
  • organic red pepper flakes, 1 teaspoon
  • organic oregano, 1 teaspoon
  • mozzerella cheese (whole milk, any supermarket brand), shredded
  • Italian sausage (optional)
  • sliced mushrooms (optional)
  • olives (optional)
  • sliced mushrooms (optional)
  • arugula (optional)
  • Special equipment:
  • pizza stone
  • wooden pizza paddle

Directions
  1. Grab a coffee cup. Fill it with water. Microwave it between 1-2 minutes. It should be hot enough that your finger can stand it but still feel some heat, above luke-warm temperature.
  2. Add yeast, honey and olive oil, stir and wait for it to foam.
  3. Pour yeast mixture in bowl and start adding flour little by little and working it until your hands no longer stick to it, about ⅓ of a bag of flour.
  4. Separate the dough into 2 round balls and set aside somewhere non-drafty. It will rise in ½ hour to 45 minutes.
  5. In the meantime, open the can of tomato sauce and mix in, right in the can (less to wash), the sugar, red pepper flakes and oregano.
  6. If you prefer sausage topping, sauté the sausage and break up the big clumps.
  7. Sprinkle corn meal on a big cutting board or other smooth surface.
  8. Set the pizza stone on the rack in the oven and pre-heat the oven to between 400° and 425°F.
  9. When pizza is rolled out thin, spread tomato sauce, sprinkle cheese evenly, and add mushrooms, olives, freshly shredded basil or whatever toppings you fancy.
  10. Sprinkle cornmeal on the pizza stone.
  11. Slide the pizza from the pizza paddle onto the pizza stone in the oven.
  12. Bake about 10 minutes or until you see cheese about to turn golden-brown.
  13. Toss arugula, olive oil and balsamic vinegar and set out for guests to eat on the side or top the pizza with it.
  14. Don’t forget the red wine.

 

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.

(more…)

Festive Egg & Cheese Strata

Saturday, December 10th, 2011 by Jean Gleason

The red and green peppers give this egg casserole a nice Christmas flair. Because you can make it ahead, it is great for Christmas brunch. Just pop it in the oven, turn on Nat King Cole and enjoy it with those you love.
Serves 6-8

Festive Egg & Cheese Strata
 
Ingredients

Directions
  1. Butter sides and bottom of a 9×12 oblong pan.
  2. Beat eggs, add milk, onions, salt, pepper, mustard, and Cholula sauce, set aside.
  3. Spread butter on bread slices, cut into bite size chunks.
  4. Sprinkle ½ of the bread into pan and top with ½ of the cheese, repeat.
  5. Pour egg mixture over bread and cheese. Cover and refrigerate overnight (or at least 6 hours).
  6. Sprinkle minced peppers (save some for final garnish) and paprika on the top and bake at 350°F for 1 hour.
  7. Sprinkle with chopped fresh parsley, minced red pepper, and minced green pepper and serve warm from the oven.

 

Fig and Olive Tapenade

Tuesday, November 25th, 2008 by Lynn Hollenbeck

You know how sometimes olive tapenade alone is too salty, and fresh figs alone are – well, a little too figgy? This is the perfect marriage of salty and sweet, and pairs wonderfully with creamy goat cheese. Freezes well too.

Combine in a cuisinart and blend to desired consistency, but retaining a bit of chunky texture:

2/3 (ratio, not cups) pitted Kalamata olives
1/3 (ratio, not cups) ripe fresh black figs

Serve with crostini and plain goat cheese.

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.

(more…)

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

(more…)

Fuel’s Chocolate-Chip Oatmeal Pecan Cookies

Tuesday, April 19th, 2011 by Jean Gleason

Fuel Cafe is one of my favorite lunch spaces. They have a nice, quiet outdoor patio, and fabulous, fresh creative food, that is perfectly seasoned with unique sauces. It’s tucked away in the Taxi development in North Denver.  A little off the beaten path, but well worth the trip. Also, parking is much easier than downtown.

One time they ran out of cookies before I ordered dessert. I was so disappointed. Now, I always ask for a chocolate chip oatmeal cookie on the way to my table before my meal.
I guess I must talk about them (the cookies) a lot, as John called me at work when he saw the recipe for Fuel’s chocolate chip oatmeal cookies recipe published in
5280 Magazine. It made my day!

Fuel’s Chocolate-Chip Oatmeal Pecan Cookies
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 36

Ingredients
  • yield – 36 cookies
  • ½ pound softened butter
  • 1 cup brown sugar
  • ¾ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoons vanilla extract
  • 2 cups flour
  • 2 cups old fashioned oatmeal
  • 2 cup mini chocolate chips
  • 2 cups pecans, chopped

Directions
  1. Preheat oven 375°F
  2. Cream together butter and sugars for about 5 minutes
  3. Add salt and baking soda.
  4. On low speed, add eggs one at a time until incorporated.
  5. And vanilla and mix lightly.
  6. Stir in flour until just mixed. Add nuts, oats, chocolate chips, and pecans and mix only until combined.
  7. Drop cookies by the heaping 2 tablespoons onto a baking sheet. (At the restaurant, they use ¼ cup scoops, and the cookies are really big. I like to make them a little smaller… so I can have two.)
  8. Bake for 11-12 minutes and cool on a wire rack.

Ginger Lemon Green Tea Sorbet

Wednesday, April 17th, 2013 by Jean Gleason

“Eat lots of lemon and ginger.” Wise words from my friend Lynn as to how to beat a nasty cold. The only problem was my throat hurt so much, I had no desire to eat anything. I found sipping whiskey (strictly for medicinal purposes) worked well. It numbed the back of my throat and only required small pathetic sips.  But, girl can not live on whiskey alone. This sorbet was my first venture into the kitchen, after spending 2 WEEKS!!!!! fighting (not so successfully) this nasty bug. The hardest part was zesting 4 lemons. But then again, when you are sick, everything seams hard!

The ginger and lemon flavors dominated the green tea. This tasted Devine, and felt soothing on a sore throat. It is the perfect treat for a sicky. Next time, I’d like to experiment with using maple syrup instead of sugar.

Ginger Lemon Green Tea Sorbet
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 4

Ingredients
  • 2 green tea bags
  • Zest of 4 lemons
  • 1 cup water
  • ½ cup sugar
  • ½ cup lemon juice
  • 2 Tablespoons grated fresh ginger
  • ½ cup bubbly water

Directions
  1. After zesting lemons, dice the zest into small pieces.
  2. Boil water, sugar, lemon zest, and ginger in saucepan.
  3. Reduce heat and simmer 5 minutes.
  4. Remove from heat and add tea bags. After 4 minutes, remove tea bags. Let cool.
  5. Add lemon juice and bubbly water.
  6. Pour into ice cream maker and freeze for 30 minutes.
  7. Take out of ice cream maker, and place in freezer for an additional hour.

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.

(more…)

Great Granny’s Cranberry Sauce

Tuesday, November 11th, 2008 by Jean Gleason

Ever since I can remember, we’ve had this cranberry sauce at both Thanksgiving and Christmas.  It makes a lot, which is good, because everyone likes it.

Ingredients

  • 1 cup sugar
  • 6 oz red jello
  • 5 1/2 cups liquid (use juice from fruit plus water if needed)
  • 4 cups ground cranberries
  • 4 cups crushed pinapple (mandarine oranges etc.)

Directions

  1. Mix sugar and jello into heated liquid.  let set in frigerator
  2. When hard add ground cranberries and pinapple.  Mix well, return to frig and reset.

Note:  I think the original recipe had walnuts or pecans in it.  My brother Joey doesn’t like anything with nuts, so over the years, it was dropped from the ingredients.

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.

 
Prep time

Total time

 

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.

 

Green Lentil Soup with Spinach and Coconut Milk

Sunday, January 13th, 2013 by Jean Gleason
High on spice, flavor and nutrition.  This soup has a rich broth flavored with cinnamon, nutmeg, cloves, turmeric, and cayenne.
 
Ingredients

Directions
  1. Melt the coconut oil in a medium saucepan over medium-high heat. Add the onions and sauté for 5 minutes.
  2. Add garlic, celery, and carrots and sauté 5 more minutes.
  3. Reduce the heat and add the thyme, turmeric, coriander and cayenne. Continue cooking for another 2 or 3 minutes.
  4. Pour in the vegetable stock and lentils bring to a boil, reduce heat and simmer for 40 minutes. If soup gets too thick, add more water to pot as the lentils cook.
  5. Add the spinach, coconut milk, cardamon, cinnamon, cloves, nutmeg and pepper, and stir until well combined, and let simmer for another 15 minutes

 

Gribiche Sauce

Friday, July 24th, 2009 by Jean Gleason

Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this sauce to serve with grilled salmon.

They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.

 
Prep time

Total time

 

Ingredients
  • ¼ cup capers
  • 10 cornishons (small dill pickles)
  • 3 teaspoons dried organic parsley
  • 4 cloves of garlic minced (or ½ teaspoon organic minced garlic)
  • 1 diced red onion
  • 1 cup olive oil
  • ½ cup red wine vinegar
  • 1 Tablespoon lemon zest
  • salt and pepper to taste

Directions
  1. Dice all the ingredients
  2. Combine in bowl and mix well

 

Grilled Chicken Kebabs

Thursday, June 9th, 2011 by Jenny Ross

Chicken kebabs made with Smith & Truslow organic herbs and spices

—accompanied by a Greek salad and orzo with feta and bell peppers
, for a truly Mediterranean flair.

 
Prep time

Cook time

Total time

 

Ingredients

Directions
  1. In medium bowl, combine chicken with garlic, dried mint, oregano, salt, pepper and 2 Tablespoons of the olive oil. Marinate for 30 minutes.
  2. In a separate small bowl, whisk together remaining olive oil and lemon juice.
  3. Immerse skewers in water for 20 to 30 minutes.
  4. Heat your grill to medium high heat.
  5. Remove mint leaves from stems—use those closest to 1 inch.
  6. Alternate chicken, mint leaves, and onion pieces on skewers. Salt and pepper, to taste.
  7. Grill until chicken is cooked, turning and basting with oil-lemon mixture—about 8 to 10 minutes.
  8. Serve with Greek salad and orzo-voila! (or
  9. ιδού!)

 

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
 
Prep time

Cook time

Total time

 

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.

 
Prep time

Cook time

Total time

 

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.

 

Grilled Lamb Loin Chops with Fennel

Sunday, December 12th, 2010 by Jenny Ross

In Hailey, Idaho, you’ll find 6,000 acres of certified organic range land and irrigated alfafa pasture. It is here that Lava Lake sheepherders practice humane animal husbandry. They are an artisanal producer of grass-fed lamb—raised sustainably, and without antibiotics or growth hormones. Lava Lake Lamb has partnered with us to share this recipe that’s both simple to prepare and elegant in presentation.

 
Prep time

Cook time

Total time

 

Ingredients

Directions
  1. Directions:
  2. In small bowl, combine fennel, garlic salt, pepper and olive oil. Rub mixture on both sides of lamb chops and onion slices.
  3. Begin by cooking onions for 5 minutes. Grill over coals covered with gray ash. Turn onions over when browned and cook until tender.
  4. Add lamb chops and grill for 7 minutes on each side or to desired degree of doneness.
  5. Make grilled onions into rings and top with lamb chops.
  6. Nutrition per serving: 447 calories, 33 g protein, 5 g carbohydrate, 32 g total fat (66% calories from fat), 128 mg cholesterol, 1 g fiber, 341 mg sodium, 9 mg niacin, 0.23 mg vitamin B6, 3.16 mcg vitamin B12, 3 mg iron, 5 mg zinc.
  7. Recipe and photo provided by the

 

Grilled Spiced Chicken

Wednesday, March 24th, 2010 by Jean Gleason

We eat a lot of chicken, so I am always looking for a way to mix it up a little bit. This is easy to make, but has an exotic taste, like you spent a lot of time in the kitchen. In testing our new spice blends, we made this recipe twice. First with Garam Masala, then with Chinese 5 Spice Powder. In our kitchen the Garam Masala version won hands down, however, if you are a fan of anise, you may prefer the Chinese 5 Spice version.

If you plan ahead and marinate the chicken overnight, the flavors are richer and the chicken is more moist.

 
Prep time

Cook time

Total time

 

Ingredients

Directions
  1. Directions
  2. Make a marinade by whisking together the mustard, vinegar, olive oil and spices.
  3. Pound the chicken breasts to ½ inch thick and even in height.
  4. Marinate the chicken breasts overnight in a plastic bag.
  5. Grill chicken over medium heat until done.

 

Grilling Exhibition at the 8100 Mountainside Grill

Friday, July 24th, 2009 by Jean Gleason

The early evening breeze tempers the heat from the afternoon sun. The light shifts from bright to golden, and the mountainside glows greener than I ever remember—a reward for enduring all those days of pounding rain.

This spectacular mountain-scape serves as a backdrop for Pascal and Reese, our chefs for the evening – here to share their grilling secrets. Everything Pascal says is charming. His French accent and animated style entertain the eclectic group gathered on the patio.  Reese, the notable Chef de Cuisine, plays a perfect straight man to Pascal’s humor. Reese raises an eyebrow to one of Pascal’s comments and the guests respond with a giggle.

While we listen raptly to Pascal describe how to repair a “broken” Bernaise sauce, a local wine distributor circles among us pouring tasting glasses of excellent pairings for the trout and halibut that Reese is preparing.  [I failed to get the names of the wines, but I will update you as soon as I find out what they were]. As the glasses are filled and refilled we become more animated, begin chatting with one another and asking about seasonings and grilling techniques.

I am here to present our freshly ground organic spices and to learn how Pascal and Reese use them to create their marvelous meals. We have a small gift of spices for each of the guests and they respond enthusiastically; pleased to know they can order them on line;  amazed at the vibrancy of their flavors and aromas.

In one short class, we grilled halibut and prepared trout en papillote, Bernaise sauce, beurre blanc sauce, gribiche sauce, and my favorite, watermelon salsa. What a charming and educational evening.

Good news, there are more classes to come. Pascal and Reese are hosting three more grilling nights throughout the summer. So, if you are in Beaver Creek on July 25th, August 8th, or August 22nd, stop by the 8100 Mountainside Bar and Grill in the Park Hyatt and enjoy the fruits of Pascal’s and Reese’s labor. The demonstration starts at 4:30. Be sure to come early to grab a seat under an umbrella near the grill. Sample their delectable morsels and sip expertly chosen wine pairings, while picking up great culinary tips in an idyllic setting.

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
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 12-14

Ingredients
  • 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

Directions
  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.

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.

 
Prep time

Total time

 

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.

 

Herbed Chicken Pot Pie

Thursday, May 14th, 2009 by Lynn Hollenbeck

Sage and rosemary are savory additions to the crust, and water chestnuts lend a satisfying crunch to this healthy version of a winter classic. Crust is used on top only so it doesn’t overwhelm the delicate filling.

Herbed Chicken Pot Pie
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 6-8

Ingredients
  • Pie Crust
  • Use recipe for
  • Florence Ueberroth’s Famous Pie Crust, adding
  • 1 teaspoon organic dried thyme
  • 1 teaspoon organic dried sage
  • Filling
  • 2 Tablespoons butter
  • 1 small package mushrooms, washed and sliced
  • 4 stalks celery, diced
  • 3 large shallots, peeled and diced
  • ¼ cup frozen peas and carrots
  • Small bunch fresh parsley, chopped
  • 1 small can chicken broth
  • ½ cup sherry
  • 1 can cream of chicken soup
  • 1 teaspoon organic dried thyme
  • 1 teaspoon fine sea salt
  • 1 teaspoon organic ground black pepper
  • 1 can water chestnuts, drained and chopped
  • 1 roasted rotisserie chicken, picked and shredded
  • 1 tablespoon flour
  • 1 egg, beaten
  • 1 large potato, sliced very thinly into rounds

Directions
  1. Roll out pie crust thinly between two sheets of waxed paper. Set aside until filling is done.
  2. Melt butter in large saute pan. Saute celery, shallots and mushrooms for 5 minutes.
  3. Add thyme and sea salt and saute for another minute.
  4. Add chicken broth and sherry and heat until slightly reduced.
  5. Stir in cream of chicken soup, shredded chicken, water chestnuts and flour.
  6. Continue cooking until desired consistency.
  7. Pour filling into buttered glass casserole; lay potato slices on top of filling mixture.
  8. On top of potato slices, carefully place crust dough. Prick crust all over with fork.
  9. Brush top with egg mixture.
  10. Bake at 350 degrees for about 45 minutes, or until crust is golden-brown.

Herbed Stuffing

Wednesday, November 5th, 2008 by Jenny Ross

This all-around popular stuffing plays a great supporting role to the main event.

Ingredients:

1 lb crusty bread, cut to bite-size cubes (10 cups)
3 medium onions, chopped
4 celery ribs, chopped
1 teaspoon dried organic thyme
1/2 teaspoon dried organic parsley
1/2 teaspoon dried organic sage
1/2 teaspoon dried organic rosemary
or replace the 4 previous ingredients with 2 1/2 teaspoons Smith & Truslow organic poultry seasoning

1 stick unsalted butter
1 1/2 cups chicken broth
1/2 cup water
1 egg, beaten

(more…)

Homemade Creamy Ricotta Cheese

Sunday, November 2nd, 2008 by Lynn Hollenbeck

This weekend I handed my husband Mitch a copy of the Creamy Ricotta recipe by Maria Helm Sinksey on page 126 of Food & Wine (November 2008). He likes challenges like crafting beer and cheese, and found that it was easy and fun to make ricotta. He swore he would never buy ricotta again. It tastes nothing like the commercial version. Fluffy, sweet and scrumptious, it is well worth the effort. In case you don’t have this issue of Food & Wine, here’s what he did. Try it!

(more…)

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
 
Prep time

Total time

 

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
 
Prep time

Total time

 

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.

 
Prep time

Cook time

Total time

 

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

(more…)

Light Summer Dessert

Monday, April 18th, 2011 by Jean Gleason

Low in fat, but high on taste. The crust of sweet crunchy meringue is the perfect backdrop for tart strawberry yogurt. Make the crust the night before and let it cool in the oven.

Strawberry Yogurt and Meringue Crust Pie
 
Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 8-12

Ingredients
  • Meringue Crust
  • 4 egg whites, at room temperature
  • ½ teaspoon cream of tarter
  • 1 cup superfine sugar
  • ¾ teaspoon vanilla extract
  • Filling
  • 2 pints plain lowfat yogurt
  • 2 cups strawberries, sliced
  • 1 Tablespoon sugar, to taste
  • 1 teaspoon vanilla extract
  • Whipped Topping (optional)
  • 1 cup very cold whipping cream
  • 4 Tablespoons sugar
  • ½ teaspoon vanilla extract

Directions
  1. Directions:
  2. For Meringue Crust
  3. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  4. Beat eggwhites with cream of tarter and salt at medium speed until frothy. Continue at high speed until the whites form soft peaks.
  5. Beat at high speed while slowly adding sugar. Continue to beat until stiff.
  6. Spoon meringue onto parchment paper into a pie shape. Build up the edges of the “pie” so that you have a shallow bowl.
  7. Reduce heat to 200° and bake the pie crust for 5 hours. DO NOT OPEN THE DOOR! After 5 hours, turn off the oven and leave meringue in the oven until cool.
  8. For Filling
  9. Meanwhile… Place 2 pints of yogurt in a sieve lined with cheesecloth. Set the sieve over a bowl and let strain in the refrigerator for at least 3 hours.
  10. Mix strawberries with 1 Tablespoon of sugar and let sit.
  11. Combine the strawberries with the yogurt and vanilla extract.
  12. For Whipped Cream
  13. Whip cream with vanilla and sugar until soft peaks.
  14. To Assemble
  15. Pour the strawberry yogurt into the prepared meringue shell and freeze for 1 hour.
  16. Remove filled crust from freezer and let stand 5 minutes before serving. Top with fresh whipped cream and fresh strawberries. IF left in freezer for more than one hour, allow to thaw for 2½ hours before serving.

Luck O’ the Irish Guinness Caramel Sauce

Wednesday, March 17th, 2010 by Jean Gleason

“Are you going for a pint?”

Much more romantic that the American pick up version, “wanna get a drink?” especially when said with a charming Irish brogue. It’s been a while since my trip to the Irish isle, but that saying still reverberates through my mind every time I pop open a frosty barley glass of Guinness.

When I saw this recipe on the Culinary School of the Rockies website, I just had to give it a try. The earthy bitter taste of the Guinness is a perfect complement to the sweetness of home made caramel.

Happy Saint Patty’s Day!

Guinness Caramel Sauce
 
Cook time

Total time

 

Author:
Recipe type: Sauce
Cuisine: Irish
Serves: 4

Ingredients
  • one 15 oz can Guinness beer
  • ⅔ cup sugar
  • 3-4 Tablespoons butter, chilled and diced
  • dash of salt

Directions
  1. Simmer Guinness and sugar in a small saucepan over low heat for about 40 minutes.
  2. Once the mixture thickens, whisk in the butter and salt.
  3. Serve over vanilla bean ice cream or chocolate cake.
  4. “I have made an important discovery…that alcohol, taken in sufficient quantities, produces all the effects of intoxication.”
  5. - Oscar Wilde, In Conversation

Mango Salsa

Wednesday, March 27th, 2013 by Jean Gleason
 
Prep time

Total time

 

Ingredients
  • 2 cups mango, chopped (if you can’t get mangos, peaches are also good)
  • 1 cup red bell pepper, minced
  • ⅔ cup scallions, sliced finely
  • ¼ cup fresh cilantro, chopped finely
  • 2 tablespoons fresh lime juice
  • 1 Tablespoon olive oil
  • 1 jalapeño, minced finely

Directions
  1. Mix all the ingredients together.
  2. Let sit for at least 20 minutes before serving so that flavors can meld.

 

Market Muffins

Monday, August 8th, 2011 by Jean Gleason

Everyone loves a Farmers’ Market. As a vendor, the scene is totally different from the wholesome relaxing experience of our customers. We spend the week grinding organic spices so that everything is fresh for the market. On Saturday mornings, we leave Denver at 6:00 am so that we arrive in Edwards in time to setup before the market begins. 6:00 is too early for me to even think about eating breakfast. Market muffins are the perfect solution. Grab one and go, loaded with fiber, and oh so tasty. By substituting chia seeds for 1/2 the butter, we increased the fiber in the muffins and cut the fat. Chia seeds are an excellent source of Omega 3 and 6, calcium, and fiber (and are a favorite among the mountain athletes).

Makes 30 medium size muffins.

Market Muffins
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Breakfast
Serves: 30

Ingredients
  • 1 stick unsalted butter
  • 1 cup sugar
  • 4 Tablespoons molasses
  • ½ cup hydrated chia seeds
  • 1-2 mashed bananas
  • 2 Tablespoons powdered milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons organic freshly ground cinnamon
  • 4 eggs
  • 2 cups Bob’s Red Mill High Fiber Cereal
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon coarse sea salt
  • 1 cup chopped walnuts
  • 1 cup raisins, dates, or dried cherries (optional: if I add these, I usually cut the sugar a bit)
  • 1 cup shredded coconut (optional)

Directions
  1. Hydrate 2 Tablespoons chia seeds in ¾ cup of water. Let sit at least 20 minutes.
  2. Preheat oven to 375°.
  3. Cream butter with sugar and molasses.
  4. Add mashed bananas, powdered milk, cinnamon, vanilla, ½ cup of hydrated chia seeds and eggs. Stir till well blended.
  5. Add baking powder, baking soda, and salt an mix well.
  6. Add cereal and flour, a cup at a time, and mix just until blended (don’t over mix).
  7. Stir in walnuts, coconut and dried fruit (optional) and scoop into greased muffin tins (2/3 from top).
  8. Bake for 15-20 minutes.

 

Mediterranean Holiday Hummus

Tuesday, December 9th, 2008 by Lynn Hollenbeck

Homemade hummus – so easy, so nutritious.  This exotic version transports you to the Greek Islands. Serve it as a holiday appetizer for a taste of warm sunshine in frosty weather.

Mediterranean Holiday Hummus
 
Prep time

Total time

 

Author:
Recipe type: Appetizer
Serves: 6

Ingredients

Directions
  1. In food processor, blend hummus ingredients to desired consistency. Add more lemon juice, water or olive oil to thin if necessary, and pour into serving bowl.
  2. In small saucepan, lightly toast pine nuts tossed with oregano and garlic powder, being careful not to burn.
  3. Top hummus with pine nut mixture and green and black olives; sprinkle paprika lightly.
  4. Lightly brush pita bread with olive oil and sprinkle on sesame seeds, cumin and salt. Toast on cookie sheet until light golden brown. Snip with scissors into triangles and serve alongside hummus.

 

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.

 
Prep time

Cook time

Total time

 

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.

 

Mexican Brownies, Gluten Free

Tuesday, August 26th, 2008 by Jean Gleason

Don’t let the ingredients fool you, this recipe is fantastic!

Ingredients

(more…)

Mexican Mousse de la Amor

Monday, January 26th, 2009 by Jean Gleason

In Like Water for Chocolate, cooks cast special spells using chocolate as an elixer. Instead of creating gold, they created passion. The cayenne in this love potion is sure to heat up the chemistry between you and your special someone this Valentine’s Day, so you can tango until it’s time to siesta.

Mexican Mousse de la Amor
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Cuisine: Mexican
Serves: 4-6

Ingredients
  • 4 oz bittersweet chocolate
  • 2 Tablespoons butter
  • ½ teaspoon vanilla extract
  • ¾ teaspoon organic ground cinnamon
  • ⅛ teaspoon organic ground cayenne
  • 3 eggs, separated
  • ¼ cup sugar
  • ½ cup heavy cream
  • fresh mint for garnish (optional but looks very pretty and freshens the breath!)

Directions
  1. Directions
  2. Melt the butter and chocolate in a double boiler.
  3. Remove from heat and beat egg yolks into chocolate mixture.
  4. Add vanilla and spices and stir until well blended.
  5. In a separate bowl, beat ⅛ cup sugar with egg whites until stiff.
  6. In a separate bowl, beat remaining sugar with heavy cream.
  7. Fold egg whites into chocolate.
  8. Fold whipped cream into chocolate.
  9. Spoon into wine or champagne glasses.
  10. Garnish with mint sprigs.
  11. Refrigerate until chilled – stays good for two days, but it won’t last that long!

Mexican Tortilla Soup

Friday, January 8th, 2016 by Jean Gleason

This Mexican tortilla soup is a favorite on game days… It’s easy, yummy and definitely has a kick – who could ask for more?

 
Prep time

Cook time

Total time

 

Ingredients

Directions
  1. Heat oil in large pot over medium heat.
  2. Add 10 crushed tortillas, garlic, onion and cilantro (if using).
  3. Saute 2-3 minutes.
  4. Stir in tomatoes.
  5. Bring to boil; add cumin, chili powder, bay leaves and chicken stock.
  6. Return to boil; reduce heat and add salt & cayenne pepper.
  7. Simmer 30 minutes.
  8. Remove bay leaves. Stir in chicken and beans.
  9. Serve w/ accompaniments: shredded cheese, sour cream, tortilla chips, etc.

 

Mmm mmm Carrot Cake

Sunday, July 18th, 2010 by Jenny Ross

My favorite (birthday) cake!

 
Prep time

Cook time

Total time

 

Ingredients
  • 2 cups unsifted all purpose flour
  • 2-1/2 tsp baking soda
  • 2 tsp organic ground cinnamon
  • 1 tsp fine sea salt
  • 1 cup oil
  • 1-3/4 cups sugar
  • 3 eggs
  • 1 can (8 oz) crushed pineapple in juice
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • ½ cup chopped nuts (optional)
  • Coconut cream frosting:
  • 2 pkgs (8 oz each) cream cheese
  • ¼ cup butter
  • 2-1/2 cups sifted confectioners’ sugar
  • 1 Tbsp milk
  • ½ tsp vanilla
  • 1 cup coconut flakes, toasted (optional)

Directions
  1. Preheat oven to 350°F.
  2. Mix flour, baking soda cinnamon and salt.
  3. Beat oil, sugar and eggs thoroughly.
  4. Add flour mixture and beat until smooth.
  5. Add pineapples, carrots, coconuts (and nuts).
  6. Pour into greased 13″x9″ pan. Bake for 50 – 60 minutes. Cool 10 minutes and remove from pan.
  7. Cream the butter and cream cheese.
  8. Alternately add confectioners’ sugar, milk and vanilla.
  9. Beat until smooth.
  10. Add ½ of the coconut.
  11. Frost cake.
  12. Sprinkle top with rest of coconut.

 

Molasses Cookies

Sunday, September 7th, 2008 by Jean Gleason

Ingredients

(more…)

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.

 
Prep time

Cook time

Total time

 

Ingredients
  • 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)

Directions
  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.

 

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.”

(more…)

Oh So Tasty Pumpkin Bread Pudding!

Wednesday, November 13th, 2013 by Jean Gleason

 

Oh So Tasty Pumpkin Bread Pudding!
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 8-10

Ingredients
Bread Pudding
Ginger Cream Drizzle
  • 1 cup milk
  • 1 cup heavy cream
  • 2 tsp organic ground ginger
  • 1 tsp vanilla
  • 5 egg yolks
  • ½ cup granulated sugar

Directions
Bread Pudding
  1. Preheat oven to 350°F.
  2. Dry bread cubes on a cookie sheet in 350°F oven for 10 to 15 minutes.
  3. Spread the dried bread cubes on a 13x9x2-inch baking pan.
  4. In a large mixing bowl, whisk together all pudding ingredients (not the butter).
  5. Pour mixture evenly over bread cubes.
  6. Let sit for 10 minutes, until bread is well-coated and soaked.
  7. Top with butter pieces, and bake 45 to 50 minutes.
  8. Pudding should be set in center: do not over bake.
  9. Remove from oven, and divide evenly into serving dishes. Serve warm with topping.
Drizzle
  1. Heat milk, cream, ginger and vanilla in a medium, heavy saucepan over medium heat until mixture is hot and begins to boil slightly, stirring occasionally.
  2. Remove from heat.
  3. While mixture is heating, whisk egg yolks and sugar together until smooth.
  4. Slowly pour ⅓ cup of hot milk mixture into egg yolks, whisking constantly. (So eggs don’t cook when combining two temperatures.)
  5. Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly.
  6. Return pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon.
  7. Do not boil, or sauce may curdle.
  8. Set aside, uncovered. Pour over warm pudding, and serve.

 

Orzo with Feta and Bell Peppers

Thursday, June 9th, 2011 by Jenny Ross

This orzo salad is a refreshing Mediterranean side dish to your grilled chicken, beef or fish. (I highly recommend this with our chicken kebab recipe.)

 
Prep time

Cook time

Total time

 

Ingredients
  • Salad
  • 12 ounces orzo
  • 2 Tablespoons extra virgin olive oil
  • ½ cup olive oil
  • 1-1/2 cups crumbled feta cheese
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 green onions, chopped
  • ¾ cup pitted Kalamata olives (optional)
  • Dressing
  • 3 Table spoons fresh squeezed lemon juice
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon minced garlic cloves (or ¼ teaspoon organic minced garlic)
  • 1-1/2 teaspoons organic oregano
  • 1 teaspoon organic ground cumin
  • 1 teaspoon Dijon mustard
  • Garnish:
  • 3 Tablespoons pine nuts, toasted

Directions
  1. Boil salted water and cook orzo until al dente. Drain; rinse with cold water; be sure to drain well.
  2. Toss with 2 Tablespoons extra virgin olive oil in large bowl.
  3. Add feta, chopped peppers, green onions, and olives.
  4. Mix lemon juice, white wine vinegar, garlic, oregano, cumin and mustard in small bowl.
  5. Whisk in ½ cup olive oil.
  6. Add salt and pepper, to taste.
  7. Add dressing to orzo salad and toss.
  8. Can be prepared up to 6 hours ahead—covered and refrigerated.

 

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
 
Prep time

Total time

 

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

Pear Port Gravy

Thursday, August 21st, 2008 by Jean Gleason

This recipe is from the December 1992 issue of Bon Appetit.  I made it one Thanksgiving for all my orphaned friends in Boulder.  I found the gravy a little sweet, so you may want to cut back on the pear nectar.  Otherwise, it was a fabulous feast worthy of great company.

Glaze

  • 4 cups pear nectar
  • 2 cups tawny Port
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup honey
  • 1 1/2 teaspoons minced fresh sage or 1/2 teaspoon dried organic sage

Turkey and Gravy

  • 1 20-pound turkey, patted dry
  • Sausage, Leek and Currant Stuffing (I just used my favorite stuffing recipe)
  • 1 large egg, beaten to blend
  • 1/4 cup pear nectar (I suggest cutting this back a little)
  • 4 cups chicken stock or canned low-salt broth
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter, room temperature
  • Assorted fresh herbs (optional)

For glaze:
Boil all ingredients in heavy large saucepan until reduced to 2 cups, about 40 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

For turkey and gravy:
Preheat oven to 450°F. Place turkey on rack in roasting pan. Season with salt and pepper. Spoon 7 cups stuffing into main turkey cavity and 2 cups into neck cavity. Tuck wings under turkey body. Tie legs together. Add 1 egg and 1/4 cup pear nectar to remaining stuffing in bowl and toss well. Transfer to buttered 13x9x2-inch baking dish; cover with aluminum foil and refrigerate.

Reserve 1 cup glaze for gravy. Brush some of remaining glaze over turkey. Pour 1 cup chicken stock into bottom of pan. Cover turkey completely with foil. Place turkey in oven and roast 45 minutes. Reduce oven temperature to 350°F. and continue roasting 2 hours, basting every 30 minutes with glaze and keeping turkey covered. Uncover, baste turkey and roast until meat thermometer inserted into thickest part of thigh registers 175°F. and turkey is golden, about 15 minutes longer. (Place stuffing in covered baking dish in oven for last 50 minutes.) Transfer turkey to platter. Tent with aluminum foil.

Pour pan juices into heavy large saucepan. Degrease pan juices. Place roasting pan over medium-high heat. Add degreased pan juices and remaining 3 cups stock and bring to boil, scraping up any browned bits. Strain mixture back into saucepan, pressing on solids. Add reserved 1 cup glaze and simmer 5 minutes. Mix flour and butter to paste in small bowl; whisk in 1/2 cup stock mixture. Return mixture to remaining stock mixture in saucepan and boil until thick enough to coat spoon, whisking constantly, about 2 minutes.

Garnish turkey with fresh herbs if desired. Serve turkey and stuffing, passing gravy separately.

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
 
Prep time

Cook time

Total time

 

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.

 

Poached Pear Tart

Thursday, December 10th, 2009 by Jean Gleason

This recipe is compliments of Chef Michael Montgomery an instructor at the Culinary School of the Rockies in Boulder Colorado. I took a Basic Cooking Techniques class from him last spring and really enjoyed it. The crunchy shortbread crust marries well with the soft poached pear and light whipped cream. The original recipe calls for apples and red wine, but I have substituted pears. If white wine doesn’t ring your bell, you can replace it with 2 cups water and 2 cups Grand Marnier or rum and fresh grated ginger.

 
Prep time

Cook time

Total time

 

Ingredients

Directions
  1. Crust
  2. Cream butter and sugar together
  3. Add vanilla, salt and egg. Mix until just combined
  4. Add flour and mix until just combined
  5. Press dough into a flat disk and wrap in plastic and chill at least 1 hour.
  6. Preheat oven to 425°F.
  7. Roll and press dough into a tart pan (about ⅛” thick).
  8. Prick the crust thoroughly with a fork.
  9. Line the crust with foil and add pie weights to the foil.
  10. Remove the pie weights and continue baking for 3-5 minutes longer.
  11. Cool crust before filling.
  12. Poached Pear Filling (enough for 2 pies)
  13. Combine wine, sugar, spices and orange in saucepan large enough to hold the pears in a single layer. Slice vanilla bean down the center lenghtwise and add to the wine sauce. Bring to a simmer. Add 4 pears and poach until they are soft throughout, but not mushy (approx 15 minutes). Remove pears from the pan and cool on a rack. Repeat with the remaining 4 pears.
  14. Reduce the wine mixture until it is smooth and sauce like.
  15. Whip the cream in a cold bowl until almost firm. Add vanilla, powdered sugar, and nutmeg. Whisk until firm.
  16. Slice the pears, and place them decoratively in the pre-baked tart shell, drizzle with the wine sauce, and top with a dollop of cream.
  17. Garnish with toasted almonds and serve immediately.

 

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
 
Prep time

Total time

 

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.

Pomegranate Blood Orange Glazed Pork Tenderloin

Thursday, January 29th, 2009 by Lynn Hollenbeck

Some historians speculate that the pomegranate, rather than the apple, was the source of all that drama in the Garden of Eden. In this heart-healthy recipe, the tension between the assertive spices and the sweet fruity glaze creates a drama all its own. Good for the heart, speaking both anatomically and metaphysically!

Pomegranate Blood Orange Glazed Pork Tenderloin
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 2-4

Ingredients
  • 1 pork tenderloin
  • 3½ teaspoons Smith & Truslow Organic Coriander·Cumin Rub
  • 2 organic cinnamon sticks
  • 1 Tablespoon olive oil
  • ¾ cup pure pomegranate juice
  • 1 blood orange (or any juicy orange)
  • 1 Tablespoon balsamic vinegar
  • ½ teaspoon cornstarch
  • ½ cup water
  • 1 Tablespoon butter
  • pomegranate seeds for garnish (optional)

Directions
  1. Rinse and dry pork loin. Mix ground spices and seasonings together and rub on meat.
  2. Heat olive oil in pan and sear pork loin on every side until brown and cooked throughout (at least 20-25 minutes).
  3. Remove pork loin and set aside on plate.
  4. Whisk cornstarch with water.
  5. Pour pomegranate juice in pan and bring to medium heat, scraping pork bits and stirring.
  6. Add cornstarch mixture, balsamic vinegar and juice from blood orange and bring to a boil.
  7. Add cinnamon sticks and swirl in the butter.
  8. Reduce heat and reduce until mixture is thickened and syrupy (at least 15 minutes).
  9. Slice pork thinly, plate and drizzle with pomegranate/blood orange sauce.
  10. Sprinkle with a few pomegranate seeds for garnish, if desired.
  11. NOTE 1: My local Mediterranean market carries a product by Zadaf called “pomegranate paste.” It is 100% pomegranate and comes in a tall glass bottle. I find it a less expensive alternative to using regular pomegranate juice, and since it is already thick and syrupy less reduction time is necessary. If you can find it, substitute it for the pomegranate juice, water and corn starch. It is less than $7.00 for a large bottle, can also be used for a pomegranate tequila sunrise, and can be ordered at http://sadaf.com/store/product518.html
  12. NOTE 2: Any pork tenderloin will do, but the last time I made this I used one from my local supermarket by Hormel that had been marinated in lemon and garlic—very moist!!

Popcorn Seasonings

Tuesday, October 30th, 2012 by Jenny Ross

Try these yummy seasonings, for a unique topping twist on popcorn.

Black Truffle Popcorn
1 teaspoon black truffle sea salt
(Yup, that’s it. How easy is that?!)

Cajun Popcorn
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon garlic, minced
2 teaspoons sea salt, fine
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper

Curry Popcorn
1 Tablespoon curry powder
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper

Pesto Popcorn
2 
Tablespoons grated Parmesan cheese
1 
teaspoon dried basil, crushed
1/2 
teaspoon dried parsley, crushed
1/8 teaspoon garlic, granulated

Pop your popcorn, and then toss lightly with oil (so that the seasoning will stick).
Season to taste.

These blends make enough for multiple batches of popcorn, so have a small airtight container handy for storage.

Pumpkin Chocolate Chip Oatmeal Cookies

Tuesday, April 7th, 2009 by Jean Gleason

In order to control consumption, I just bake a few at a time. These are exceptionally good, and more healthy than traditional oatmeal cookies. By adding pumpkin and increasing the oats, I was able to reduce the butter and sugar in the original recipe.

Pumpkin Chocolate Chip Oatmeal Cookies
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert

Ingredients
  • ¾ cup sugar
  • ½ stick of butter
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon organic ground cinnamon
  • ½ cup pumpkin puree
  • 1 cup flour
  • 1 teaspoon baking soda
  • 2 cups oats
  • 1 cup chocolate chips
  • ½ cup chopped pecans

Directions
  1. preheat oven to 350°F
  2. cream butter and sugar
  3. add egg and pumpkin and blend together
  4. add flour, baking soda and cinnamon and blend together
  5. stir in oats, chocolate chips, and pecans
  6. drop rounded teaspoons onto greased cookie sheet
  7. bake for 15 minutes

Pumpkin Pie with Coconut Milk & Anise Seed Crust

Monday, November 3rd, 2008 by Jean Gleason

 

Pumpkin Pie with Coconut Milk
 
Prep time

Cook time

Total time

 

I always get in trouble for changing traditional recipes at Thanksgiving. Since it’s still October, I figure I’m still safe. The filling is rich, flavorful and creamy. The crust has a little dramatic flair. Together they are a hit. We had this last night with a small dollop of vanilla bean ice cream (from Little Man Ice Cream in highlands). – Awesome combo!
Author:
Recipe type: Dessert
Serves: 8

Ingredients
Pie Crust
  • 1⅓ cups flour
  • ¼ teaspoon fine sea salt
  • 2 Tablespoons sugar
  • 1 stick, cold unsalted butter
  • 1 egg yolk
  • 2 Tablespoons sambuca
  • 1 Tablespoon Organic Anise Seed
Filling

Directions
To make crust:
  1. Mix flour, sugar, salt and anise seed.
  2. Add butter and work into flour mixture until it resembles coarse meal.
  3. Mix together egg yolk and sambuca.
  4. Add to flour mixture and mix together until dough will stick together.
  5. Chill in syran wrap for 1 hour.
  6. Roll our crust on floured surface.
  7. Press into pie pan and pinch around perimeter.
To make filling:
  1. Beat eggs.
  2. Add coconut milk and mix together with eggs.
  3. Add sugar, salt, and spice blend and mix together.
  4. Add pumpkin puree and stir until blended.
  5. Pour into pie shell and bake at 375 for 1 hour. Pie is done when knife inserted near the center comes out clean.

 

 

 

 

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!

 
Prep time

Cook time

Total time

 

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!

 

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

Cook time

Total time

 

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
 
Prep time

Cook time

Total time

 

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 Asparagus Spears with Curry Dip

Thursday, September 11th, 2008 by Lynn Hollenbeck

This is the time of year when everyone shares tips for creative and nutritious school lunches. And you would think with my experience I’d be full of great ideas. I am. But no takers. The oldest drives now and buys lunch off-campus The sixteen year old seems to prefer cafeteria nachos with processed cheese over anything I offer. Or maybe he just doesn’t want to display any evidence that he has a mother. The vociferous lunch lady makes my first grader too nervous to eat much, so he sticks to a steady diet of two saltine crackers and half a green apple. And the four year old refuses to go to Lunch Bunch because, as she constantly accuses me “you put grapes in there one time!” (as if it was child abuse).

So I try to catch them with something nutritious as soon as they return, ravenously, from school. Here is a simple, nutritious snack that they gobble up.

Roasted Asparagus Spears with Curry Dip

Roast asparagus spears drizzled with olive oil and sprinkled with kosher salt at 400 degrees for about ½ hour or until nice and crispy. Serve with ½ cup mayonnaise mixed with 1 teaspoon organic curry powder for dipping.

Call it pencils and yellow paint if it helps.

Roasted Beets with Walnut Oil and Fresh Ricotta Appetizer

Monday, November 3rd, 2008 by Lynn Hollenbeck

This is an attempt to recreate an appetizer I had recently at SPQR in San Francisco. The diced ruby red beets shine like little gemstones against the creamy white ricotta. Don’t fear making your own ricotta. As Maria Helm Sinkey says, “it’s cool to make, and you don’t have to be a rocket scientist to do it.” Creamy Ricotta recipe, page 126 of Food & Wine (November 2008). By the way, SPQR is a really fun restaurant because much of the menu comes on “small plates” so you can share a variety with a friend or two. The wait staff is so knowledgeable and gives such poetic wine descriptions that you swear you can taste the “volcanic ash” or “essence of sunflower.” Ask for their pairing recommendations if you go; they are right on target. I served this appetizer with a Kalinda German reisling from K&L Liquors in San Francisco, but any dry or semi-dry German reisling would pair well.

(more…)

Roasted Broccoli with Pine Nuts

Sunday, November 18th, 2012 by Jenny Ross

 

 
Prep time

Cook time

Total time

 

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 Chicken with Savory Mushroom Duxelle

Friday, May 29th, 2009 by Jean Gleason

I know chicken breasts are simple and easy. But, roasting a whole chicken is definitely worth the extra effort. The roasted bird has a better texture, is more tender, and definately tastes better… and its cheaper! I made this last week for friends who were passing through Denver. The four of us devoured the whole bird. The only thing left was the bones, which I put in a bag in freezer. Next rainy day, I’ll make stock.

Roasted Chicken with Savory Mushroom Duxelle
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: French
Serves: 2-4

Ingredients
  • 1 free range roasting chicken (3-4 pounds)
  • ½ pound mushrooms
  • 1 medium shallot
  • ¼ cup white wine
  • 2 Tablespoons Smith & Truslow Organic Ginger·Mustard Rub
  • ¼ cup parsley, stemmed and chopped (save stems)
  • 3 Tablespoons butter
  • 1 cup chicken stock
  • ½ cup white wine
  • juice of one lemon, (save rinds)

Directions
  1. Directions
  2. Preheat oven to 500°F.
  3. Heat butter and oil in saute pan until bubbling.
  4. Add shallots and cook for 1 minute.
  5. Add minced mushrooms and cook over low heat until mushrooms brown lightly and release their water.
  6. Add white wine and cook until dry. Remove from heat stir in 1 Tablespoon of the Ginger·Mustard Rub, the lemon juice, and the chopped parsley and set aside.
  7. Create a pocket between the skin and the breast meat by detaching the skin along the cavity of the chicken. Stuff the mushroom mixture into the cavity and push on the outside of the skin to distribute the mushrooms evenly under the skin.
  8. Place the lemon rinds and the parsley stems inside the bird.
  9. Season the outside of the bird with the remaining Ginger·Mustard Rub.
  10. Place chicken on a rack in a roasting pan. Add wine or stock to the bottom of the pan so that pan juices don’t burn. Make sure chicken rests on the rack above the level of the liquid.
  11. Roast for 20 minutes and then
  12. decrease oven temperature to 350°
  13. and season the outside of the bird with the remaining
  14. Ginger·Mustard Rub
  15. Remove chicken from oven when internal temperature reads 150°. It will continue cooking after it is removed and you do not want to temperature to rise above 165° or the bird will be dry.
  16. Place chicken on a warm platter and tent with aluminum foil. Let rest for 5 -10 minutes before serving.
  17. Remove most of the fat from the pan drippings.
  18. Add minced shallot and saute for 2 minutes. Add chicken stock and wine and boil rapidly while scraping the bottom of the pan. Reduce until liquid is concentrated. Just before serving, swirl a Tablespoon of butter into the sauce. Drizzle sauce over chicken pieces.

Roasted Veggies

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

Cook time

Total time

 

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.

 

Rockin Tuna Fish Salad

Sunday, March 7th, 2010 by Jean Gleason

Hold the mayo for this tuna salad. You won’t miss it a bit. Herbes Provencal and lemon take canned tuna to a new level. All it takes is a little mixing and chopping and you can transport yourself to the french country side.

Tuna Fish Salad
 
Prep time

Total time

 

Author:
Recipe type: Salad
Cuisine: French
Serves: 2-3

Ingredients
  • 1 teaspoon Dijon mustard
  • juice of ½ lemon
  • 1 teaspoon olive oil
  • 1 teaspoon organic herbes provencal
  • 1 stalk celery, minced
  • ½ small onion minced
  • handfull of grape tomatoes, chopped
  • 2 Tablespoons chopped fresh parsley
  • 15 oz can of chunk light tuna packed in water

Directions
  1. Drain water from tuna and mix in the rest of the ingredients; season with salt and pepper (though you probably won’t need any).

 

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

Cook time

Total time

 

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
 
Prep time

Cook time

Total time

 

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.

Salmon Croquettes with Lemon·Anise Rub

Friday, May 29th, 2009 by Lynn Hollenbeck

Our special Organic Lemon·Anise Rub transforms the lowly can of salmon into delightful delicacies. Top with homemade tartar sauce.

Salmon Croquettes with Lemon·Anise Rub
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 2-3

Ingredients
  • FOR SALMON CROQUETTES
  • 2 Tablespoons butter
  • 1 Tablespoon canola or safflower oil
  • 1 red pepper, diced
  • 1 can pink salmon
  • 1 cup panko (Japanese style bread crumbs; look in Asian section of supermarket)
  • 1 egg
  • ½ teaspoon fine sea salt
  • 2 teaspoons Organic Lemon·Anise Rub seafood blend
  • zest and juice of one large lemon
  • second lemon for squeezing on top
  • FOR TARTAR SAUCE
  • Stir in small bowl:
  • 3 Tablespoons mayonnaise
  • 1 Tablespoon relish
  • juice of one lemon

Directions
  1. Directions
  2. Heat butter in skillet and saute red pepper until soft.
  3. Drain salmon and shred in bowl, using fork.
  4. Beat egg and mix with salmon in bowl
  5. Add Panko, Lemon·Anise Rub, sea salt, lemon juice and lemon zest.
  6. Using hands, shape into small balls. Add more panko if necessary.
  7. Heat second tablespoon of butter and canola butter in skillet. Press balls into flat circles on skillet and saute until golden brown. Flip with spatula and saute other side until golden brown.
  8. Plate and squeeze lemon on croquettes. Serve with tartar sauce

Salmon Steaks with Lemon·Anise Rub

Friday, May 29th, 2009 by Jean Gleason

This rub is custom blended for the Chef de Cuisine at the 8100 Mountainside Grill in the Park Hyatt in Beaver Creek. The restaurant sits at the base of Beaver Creek and the bar has a fabulous view of the ski mountain. They grill the salmon on a wood fired grill and it tastes absolutely fabulous!

Salmon Steaks with Lemon·Anise Rub
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 2-4

Ingredients
  • 2 6-oz salmon steaks
  • 1 Tablespoon Smith & Truslow Organic Lemon·Anise Rub
  • 1 Tablespoon grape seed or olive oil
  • 1 Tablespoon butter
  • lemon wedges

Directions
  1. Drizzle oil on fish.
  2. Coat with Lemon·Anise Spice Blend.
  3. Let sit for 20 minutes.
  4. Grill on medium high heat until done.
  5. Place a dab of butter on top of fish as it finishes cooking to keep fish moist and flavorful.
  6. Serve with lemon wedge.

Sambuca – Anise Seed Biscotti

Monday, November 3rd, 2008 by Jean Gleason

biscottiAt the risk of offending my sister-in-law, Mary Margaret, these are the best biscotties I’ve ever had.  The sambuca soaked cherries heighten the licorice flavor of the anise seed.  This recipe is very versatile, feel free to add different dried fruits, nuts, or frost with icing or drizzled chocolate.  If the sambuca sounds overpowering to you, just substitute amaretto, bourbon, brandy, or frangelico.  No matter what you add, it always turns out great!

(more…)

Scallops Wrapped in Spiced Bacon

Friday, December 12th, 2008 by Jenny Ross

This has become one of my more popular “apps”. It delivers a little kick, (and tastes like it takes more time to prepare than it does).

Scallops Wrapped in Spiced Bacon
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Appetizer
Serves: 12

Ingredients
  • 12 large sea scallops (about 1 lb)
  • 6 Tablespoon dark brown sugar
  • ¾ Tablespoon organic ground cayenne
  • ½ Tablespoon organic curry powder
  • 12 bacon slices (about ¾ lb)
  • 24 wooden toothpicks

Directions
  1. Preheat broiler. If necessary, remove ligament from scallop. Cut scallops in half.
  2. Brown bacon in a heavy skillet over medium heat (until edges brown, but it is still flexible). Place bacon on paper towels; pat and leave to cool.
  3. Stir together brown sugar, cayenne and curry in a medium bowl.
  4. Cut bacon in half (so two equal, shorter lengths). Coat evenly on both sides with sugar mixture, pressing to help it adhere. Place a scallop half on each slice of coated bacon; wrap scallop with bacon strip and secure with a toothpick.
  5. Lightly oil the top of a broiler pan, and place wrapped scallops on pan. Broil about 5 inches from heat until bacon is browned, and scallops are opaque (about 5-6 minutes); turn and broil another 5-6 minutes. Remove and serve.

Seafood and Sausage Gumbo

Friday, September 5th, 2008 by Jean Gleason

Seafood-sausage-gumboThis recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Thai Chicken and Noodle Soup and Chicken Soup with Vermicelli.

My nephew Craig and I used to make this gumbo – there is a lot of chopping and stirring, so its definitely a two cook recipe. It takes a while for the roux, so open a good bottle of wine before you start. It makes a lot — 10-12 servings. Since it tastes even better the next day, I aways make the full recipe. Leftovers freeze well.

(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.

Sinfully Delicious French Toast

Thursday, January 22nd, 2009 by Jean Gleason

This is a great brunch recipe. Make it the night before and just pop it in the oven in the morning.

Sinfully Delicious French Toast
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Brunch
Serves: 8-12

Ingredients
  • 4 Tablespoons butter
  • ½ cup brown sugar
  • 3 eggs
  • 1½ cups milk
  • ¼ teaspoon fine sea salt
  • ½ teaspoon organic ground cinnamon
  • ⅛ teaspoon organic ground cloves
  • ¼ teaspoon organic ground nutmeg
  • ¼ teaspoon bourbon extract
  • 1 loaf french or challah bread, thickly sliced

Directions
  1. Directions
  2. In medium sauce pan, melt butter over medium heat.
  3. Stir in brown sugar and mix until dissolved.
  4. Spread butter sugar mixture in bottom of greased 9 x 13 pan.
  5. Cover with bread slices.
  6. Whisk together eggs, milk, extract and spices.
  7. Pour mixture over bread
  8. Cover with plastic wrap and refrigerate over night.
  9. Remove from refrigerator 30 minutes before baking.
  10. Bake in 400° oven for 25 minutes.
  11. Serve with warm maple syrup (the real stuff!)

Slice and Bake Ginger Spice Cookies

Wednesday, November 11th, 2009 by Jean Gleason

The only problem with cookies is controlling how many get eaten, especially if you have a cookie monster in the house. Slice and Bakes are the perfect answer. Just make the dough and freeze it in a log. Then, just slice off a couple and bake them. You gotta love portion control! Did I forget to mention how great these taste? Last night I served ginger-snaps with fresh strawberries and whipped cream to our dinner guests. They are the perfect desert for entertaining. Just through them in the oven while you are clearing the table. Nothing like cookies fresh from the oven!

Slice and Bake Ginger Spice Cookies
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 24

Ingredients
  • 1 cup butter
  • ⅔ cup brown sugar
  • 1⅓ cup molasses
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 Tablespoons Smith & Truslow organic Ginger Spice Blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups flour
  • 2¼ cup ground oatmeal flour

Directions
  1. To make batter
  2. cream butter and sugar together until well blended
  3. add egg and beat on high for 4 minutes
  4. add molasses and mix until blended
  5. combine flour, oat flour, salt, Ginger Spice Blend and baking soda
  6. add to butter mixture in small increments and mix until incorporated
  7. roll batter in to a log; wrap in tin foil and freeze
  8. To bake cookies
  9. preheat oven to 375°F
  10. slice log into ¼ in slices
  11. place on a cookie sheet and bake for 6-8 minutes

 

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!

 
Prep time

Total time

 

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.)

 

Spaghetti Carbonara with Frisée

Thursday, September 18th, 2008 by Lynn Hollenbeck

(adapted from Frank Crispo’s Spaghetti Carbonara as printed in Esquire)

Frank Crispo shows three strokes of creative genius in his take on the traditional dish. First, instead of using only bacon, he ups the complexity with a trio of pork meats. Second, the addition of frisée lightens the heaviness and adds a subtle green freshness. Third, rather than scrambling the egg in the process, he poaches an egg on the side and tops the pasta with white clouds of poached egg and a twist of the pepper mill at the last minute, resulting in a gorgeously aesthetic presentation and avoiding that gloppy texture of traditionally prepared carbonara. I’ve tinkered with it over the past year to suit my family’s tastes, adding red pepper flakes for spice (although some of my kids still add Tabasco to it) and pasta water for extra smoothness. This is the best version I’ve come up with. So far…. (more…)

Spaghetti with Pepper Vodka Sauce

Thursday, September 11th, 2008 by Lynn Hollenbeck

Note: The original recipe includes broccoli, snow peas and plum tomatoes. I leave out the broccoli and snow peas, and use cherry tomatoes. I also increase the vodka and use a couple teaspoons of red pepper flakes, as most of my family likes things really spicy. Do not be alarmed if it seems too saucy when you combine the pasta and tomato mixture. The pasta will absorb the sauce as it sits. Often this even better the next day as the sauce continues to infuse the pasta in the refrigerator. I love it with coffee for breakfast! This is my version:

(more…)

Spaghetti with Southwestern-style meatballs

Saturday, September 13th, 2008 by Lynn Hollenbeck

This is adapted from Pierre Franey’s recipe in Cooking with the 60-Minute Gourmet.  As usual, I up the red pepper flakes, and make mandatory the optional jalepeno. As Madonna says, “if you can’t stand the heat, get off of my street”. (From her song I Love New York). To echo the festive Santa Fe feeling that the cumin, cilantro and chili inspire and to cool yourselves down, serve with frosty margaritas.

(more…)

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.

(more…)

Spice Encrusted Pork in Orange Chipotle Sauce

Thursday, May 14th, 2009 by Lynn Hollenbeck

Driving through the sleepy little town of Petaluma, California, known for its eggs and dairy,  you might see no reason to pull into an undistinguished strip mall. Way in the back left corner of the  parking lot, near Leo’s Vacuum Cleaners and a deserted nail salon, sits a diamond in the rough called Dempsy’s Brewery. First surprise—the charming atmosphere. If it’s warm, sit outside overlooking the Petaluma River. In inclement weather, my first choice is the comfortable worn wooden booth directly across from the kitchen window, permitting a preview of outgoing dishes punctuated with lively shouts of “mas papas fritas, por favor!” and “con tomate!” Second, the beer rocks, with a selection of ales including their classic Red Rooster, Irish Ale and Ugly Dog Stout plus a variety of intriguing seasonal offerings. Stop by the bar and refill your jug for later that evening. We did. What more can you expect from a brewery—perhaps a pile of Buffalo wings or potato skins? That’s where the tertiary layer of this unassuming treasure comes in; the food transcends brew pub fare and rises to the level of some of the best restaurants in the San Francisco Bay Area. Seasonal produce from the owner’s own farm star in imaginative combinations from all ethnicities. The menu changes daily, and might include a Mexican posole, a Greek hummus plate, or a mixed plate of little gems like fresh caperberries, home made flat bread and beet salad. Determined to recreate a orange/chipolte pork sandwich served with cole slaw on soft potato bread I interrogated various waiters and cooking staff, extracting one or two ingredients from each. We improvised the rest, and although it’s not an exact recreation, came up with this equally flavorful rendition.

Spice Encrusted Pork in Orange Chipotle Sauce
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 8

Ingredients
  • pork roast, about 3 lb.
  • mesquite chips
  • SPICE BLEND FOR PORK
  • 2 teaspoons organic granulated onion
  • 1 teaspoon organic ground cumin
  • 1 teaspoon organic ground coriander
  • 1 teaspoon organic orange peel
  • 1 teaspoon Kosher salt
  • 1 teaspoon organic ground black pepper
  • ½ teaspoon organic ground cayenne
  • FOR SAUCE
  • ½ gallon orange juice
  • ½ can or bottle Guiness Stout or other dark beer
  • ⅓ cup soy sauce
  • canned chipotles, from 1-3 depending on your heat tolerance or addiction, pureed
  • 1 cup brown sugar

Directions
  1. Wash and pat dry pork roast.
  2. Massage spice mixture into pork.
  3. Grill pork on indirect heat, using mesquite chips. This takes several hours. Use a meat thermometer.
  4. Combine sauce ingredients and bring to boil, then lower heat and simmer until reduced and thickened.
  5. Let pork roast cool. Cut as thinly as possible. It may just come apart in shreds, which is fine.
  6. Place pork in sauce and let the sauce soak in until you are ready to assemble the sandwiches.
  7. Serve on soft white rolls, with enough fortitude to absorb the sauce, and with
  8. Coleslaw with Fennel.

Spiced Chicken Breast with Orange Glaze

Friday, May 29th, 2009 by Jean Gleason

When we first developed our pork rub, I like it so much, I tried it on everything, including chicken. This is good, though I must admit, I like it more on pork. Still, I like chicken more with this rub, than without it. And if you live with an avid chicken eater, this does help mix it up a bit.

Spiced Chicken Breast with Orange Glaze
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 2-3

Ingredients
  • 2 6-oz chicken breasts
  • panko breadcrumbs
  • 3½ teaspoons Smith & Truslow freshly ground organic Coriander·Cumin Rub
  • 1 Tablespoon olive oil
  • 1½ cups orange juice
  • 1 Tablespoon butter
  • 1 Tablespoon balsamic vinegar
  • 1 beaten egg yolk

Directions
  1. Directions
  2. Season chicken brests with Coriander·Cumin Spice Blend.
  3. Let sit 30 minutes.
  4. Coat with breadcrumbs.
  5. Heat oil in saute pan over medium high heat.
  6. Add chicken breasts and cook until chicken releases from pan.
  7. Flip and cook other side until done.
  8. Glaze:
  9. Boil orange juice until reduced by half.
  10. Reduce heat and add butter, vinegar and beaten egg yolk.
  11. Stir while cooking until sauce thickens.
  12. Drizzle over sliced chicken breasts.

Spiced Cranberry Relish with Port

Wednesday, November 18th, 2009 by Jean Gleason

A few weeks ago, I stopped in the Little Raven Vinyards Wine Shop to pick up a bottle of wine for a friends birthday dinner.  It was my first visit, but definitely will not be my last. The unpretentious wisdom of their in-house sommelier makes exploring their diverse collection of undiscovered wines fun and educational. If your a local, give them a visit at 1590 Little Raven, near commons park. If you aren’t local, you can still share their wisdom by signing up for “The Grape Vine”, their weekly e-newsletter. It’s filled with great recipes and information on wine and food pairings. The recipe below was in this weeks newsletter—just in “thyme” for Thanksgiving dinner.

 
Prep time

Cook time

Total time

 

Ingredients

Directions
  1. Julienne the orange lemon peels. In a small saucepan, heat the juices and ½ cup of the port. Over medium-high heat, cook the peels until tender, about 10 minutes. Reserve.
  2. In a medium saucepan, combine the cranberries, onion, 2 cups of the port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining ½ cup port, the orange liqueur, and the reserved orange and lemon peel mixture. Cool. Transfer to a serving bowl and refrigerate, covered until needed. This will keep up to one week, so it can be prepared ahead of time.
  3. Recipe adapted from
  4. Wolfgang Puck’s Adventure in the Kitchen
  5. (New York: Random House), 1991.

 

Spiced Cranberry Rum Sauce

Tuesday, November 11th, 2008 by Jean Gleason

cranberry_rum_sauceThis is my favorite side dish for turkey. It stores well, so I make it the night before. I always save some to put on turkey sandwiches the day after. (It also is a great sauce for ice cream.)

(more…)

Spiced Gingerbread Cookies

Friday, December 5th, 2008 by Jenny Ross

spiced gingerbread cookiesIt was the week before Christmas, and my friend Kathy announced that it was time to make gingerbread cookies. I had not really been a fan of gingerbread cookies previously, but since that day I’m a convert. These cookies are nice and soft, with the perfect blend of spices. (Of course, if you prefer crisper ginger cookies, just roll your dough thinner.) Important: for pure perfection, be sure to make your dough a day ahead!

Ingredients:
makes 4 dozen

6 cups all-purpose flour
1 1/2 tsp baking soda

1  tsp organic ground cinnamon
1  tsp organic ground nutmeg
1/4  tsp organic ground cloves
1 1/2  tbsp organic ground ginger
1 cup butter
1 cup sugar
2 eggs
1 cup molasses
2 tsp vanilla
1 cup flour (for rolling surface)
Icing and assorted candies to decorate

Directions:

In large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and cloves; set aside. In second large mixing bowl, beat butter with an electric mixer until soft (about 1 min). Add sugar; beat until fluffy. Add eggs, molasses and vanilla; beat until combined. Gradually add flour mixture—beat as much as you can with the mixer. Stir in remaining with a spoon. Cover. Chill overnight.

Preheat oven to 375° F. On lightly floured surface, roll dough to about 1/8″ thickness. Cut using cookie cutters. Place on lightly greased cookie sheet, 1″ apart. Create a ball from remaining dough; pat with flour to prevent sticking. Repeat.

Bake 6 mins, or until edges are firm and bottoms light brown. Cool cookies on a wire rack. Decorate.

Spiced Pork Tenderloin with Cranberry Glaze

Friday, May 29th, 2009 by Jean Gleason

Last month, two college friends came to Denver for a long weekend. It has been over 20 years since we graduated. Our lives are completely different, our paths rarely cross, and still we had a great time. Though Denver has a great list of restaurants to sample, one night we opted to cook dinner at home.  We made this tenderloin with a side of  kale salad, which nicely complemented the spicy/sweetness of the pork. My friend Nancy liked it so much, she went home and served the exact same menu at her husband’s birthday party the following week. I highly recommend that next time you have friends over—make this dish. It’s easy to prepare, so you don’t have to make a fuss, and it goes well with both red and white wine which makes catching up all the more fun.

Spiced Pork Tenderloin with Cranberry Glaze
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 2-3

Ingredients
  • 1 lb pork tenderloin
  • 1 Tablespoon Olive Oil
  • 3½ teaspoons Smith & Truslow freshly ground Organic Coriander·Cumin Rub
  • For Glaze:
  • 1½ cups cranberry juice
  • 1 Tablespoon butter
  • 1 Tablespoon balsamic vinegar
  • 1 beaten egg yolk

Directions
  1. Directions
  2. Rub oil and Coriander·Cumin Spice Blend on pork, working it in to get all surfaces covered.
  3. Let sit 30 minutes.
  4. Grill on medium heat for 20-30 minutes—until just pink.
  5. Glaze:
  6. Boil cranberry juice until reduced by half.
  7. Reduce heat and add butter, vinegar and beaten egg yolk.
  8. Stir while cooking until sauce thickens.
  9. Drizzle over sliced pork loin.

 

Spiced Toasted Walnuts

Thursday, December 10th, 2009 by Jean Gleason

These spicy/sweet treats are handy to have around for snacking, throwing in a salad, or sprinkling around a warm melted wedge of brie cheese.

 
Prep time

Cook time

Total time

 

Ingredients

Directions
  1. Preheat oven to 350° F.
  2. Toss walnuts with maple syrup and spices until evenly coated.
  3. Spread nut mixture on a sheet pan and bake for 7-10 minutes.
  4. Let cool to room temperature.

 

Spicy Bloody Mary

Saturday, December 10th, 2011 by Jean Gleason

Bloody Mary… or a mimosa? Our family debate, but I think we’ve come to a consensus. While a mimosa is preferred with waffles, muffins or coffee cake, a spicy bloody Mary (or Caesar) is the perfect side kick to an omelet, frittata or strata. The spicier the better, so horse radish is a must at our house.

Spicy Bloody Mary
 
Ingredients
  • 6 oz spicy V8 juice (tomato juice or Clamato, if you prefer)
  • 2 oz vodka
  • 1 fresh lime, cut into wedges
  • 4 dashes tabasco sauce
  • 4 dashes Worcestershire sauce
  • 1 pinch celery salt
  • organic ground black pepper
  • 1 tsp horseradish (optional)
  • 1 Tablespoon smoked applewood sea salt
  • celery stick

Directions
  1. Spoon the sea salt onto a small plate. Rub a lime wedge around the rim of a tall glass, and dip rim in salt.
  2. Place a few ice cubes in the glass. Grind some pepper on top and add the dash of celery salt.
  3. Add remaining ingredients to a cocktail shaker half-filled with ice cubes, and shake well.
  4. Strain the mixture over the ice cubes in the glass.
  5. Squeeze a lime wedge over the drink and drop it in the glass.
  6. Garnish with celery stick.

 

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

(more…)

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.

(more…)

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

Total time

 

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.

(more…)

Standing Rib Roast

Thursday, December 10th, 2009 by Lynn Hollenbeck

An easy, elegant and delicious special occasion entree, adapted from a Paula Deen recipe. Timing is the important factor here. The roast stays in the oven the majority of the day, nicely  infusing your house with an exquisitely fragrant aroma. This particular rub works wonderfully with a beef filet roast as well, but since standing rib roast was on sale at Whole Foods at half the price of fillet, economy prevailed. The wine reduction sauce is optional as the roast stands, no pun intended, on its own, but it’s so easy and quick, why not?

Note: If you are partial to beef fillet roast, also known as beef tenderloin, apparently Costco carries the most reasonably priced, high quality product, according to America’s Test Kitchen and Alton Brown on Food Network.

 
Prep time

Cook time

Total time

 

Ingredients
  • 1 standing rib roast, 5 lbs
  • 1-2 Tablespoons (enough to liberally coat meat) Smith & Truslow organic Tarra·Cardamom Rub
  • sprinkling of coarse sea salt
  • 1 Tablespoon grape seed or olive oil
  • chunk of butter
  • couple glugs of red wine

Directions
  1. Allow roast to stand at room temperature for at least 1 hour.
  2. Preheat oven to 375° F.
  3. Rub roast with oil, salt and Tarra·Cardamon Rub.
  4. Place roast on a rack in roasting pan with rib side down and fatty side up.
  5. Roast for one hour, then turn off oven.
  6. Leave roast in oven for three hours. Do not open door!
  7. About 45 minutes before serving time, turn oven back on to 375°. Towards the last 20 minutes , check occasionally with meat thermometer. This is critical, since ovens vary and you don’t want it overdone. 130 is generally rare, and 140 medium.
  8. Remove roast and plate, tenting with tin foil. Place roasting pan on oven burner on medium.
  9. Add red wine and butter to roasting pan, scraping tasty bits with spatula and swirling mixture until wine reduces by about half. Pour into small pitcher or gravy boat for serving.

 

Steak au Poivre

Wednesday, November 21st, 2012 by Jean Gleason

This steak recipe will make you a culinary rock star. Here are my favorite quotes regarding the recipe:

“I was thinking about becoming a vegetarian until I tried this steak.”
“It is truely the best thing I have ever eaten.”
“I dream about this steak.”
It is so good, that we decided to ditch the turkey this thanksgiving and have steak instead. Don’t be dissuaded by the fancy French name, it is very easy to make.

 
 

Ingredients

Directions
  1. Preheat oven to 200°F.
  2. Crush peppercorns (place in bag and crack with hammer).
  3. Press salt and pepper into both sides of both steaks and let sit for 10 minutes.
  4. Pan sear steaks on medium heat for 3 minutes per side.
  5. Transfer steaks to oven.
  6. Saute onions in butter over medium-low heat for 5 minutes. (I also like to add some mushrooms, but as John does not favor them, we usually go fungi less.)
  7. Add Jack Daniels and simmer for 3 minutes
  8. Add heavy cream and simmer for 3 more minutes.
  9. Season with black truffle salt to taste (a little bit goes a long way).

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?

Steelhead Trout with Lemony Greek Seasoning

Monday, November 1st, 2010 by Jean Gleason

I know fish is good for you, but to be honest, it has never been my favorite form of protein. Given this, I was extremely excited to discover steelhead trout. Its light mild flavor is the perfect canvas for our new Greek Seasoning blend.

A big thanks to Britt, one of our customers, who suggested the ingredients for the blend. After a few rounds to balance the flavors, we introduced our Greek Seasoning blend at our farmers’ markets this summer. It was a great sucess, and we are now excited to make it available on line. Aside from fish, it’s great with chicken, potatoes, squash and other veggies.

Here’s the recipe for the steelhead trout.

(I visited my mom at the lake last week. We served the trout with acorn squash and a light sprinkling of Ginger Spice blend. I must say, it was a perfect meal … the food was almost as good as the company :) ).

Steelhead Trout with Lemony Greek Seasoning
 
Prep time

Cook time

Total time

 

Ingredients

Directions
  1. Grill the filets over medium heat until done.
  2. Remove from grill and top with a small pat of butter.
  3. Sprinkle with Greek Seasoning blend.
  4. Relax and enjoy with a dry chilled white wine.
  5. (I visited my mom at the lake last week. We served the trout with acorn squash and a light sprinkling of Ginger Spice blend. I must say, it was a perfect meal … the food was almost as good as the company :) ).

 

Tangy Chicken Soup

Friday, October 2nd, 2009 by Jean Gleason

One of the things I love about cooking is that sometimes you have to improvise … and sometimes it results in a great new recipe. Last week, I made this chicken soup while visiting my mother.  During the summer, she lives on Wolf Lake, in the Catskill mountains. Her spice cabinet is scantily stocked. And, though there are plenty of farm stands with fresh produce along the rural roads that weave throughout the Catskills, in traditional grocery stores supplies are somewhat limited. I finally gave up my search for saffron after three unsuccessful attempts. (Can you believe I actually tried to buy saffron in a grocery store?)

John and I had spent the day at Storm King Mountain, which I highly recommend if you are anywhere near upstate New York. The outdoor museum sits on 500 acres of rolling hills in the Hudson Highlands. On display are American and European modern sculptures by David Smith, Alex Calder, Henry Moore, and many others. The sculptures are absolutely fabulous. The leaves were just starting to turn to soft yellows and vibrant reds, so the backdrop was equally spectacular.

We returned from our outing late, so I made the soup while we started cocktails (at the lake, cocktails are a daily ritual!). Fortunately, my mother had already done most of the work (ie made the stock, and picked the chicken meat off the bones). When the soup was ready, I sat down to rave reviews all around.

My mother went into the kitchen to ladel up refills. All alone in the kitchen, she started to laugh. “What’s so funny?” I asked from the table. “You forgot to add the chicken.” she replied from the kitchen. So, we had vegetable soup for a 1st course, and chicken soup as a second course. Both were outstanding.

Tangy Chicken Soup
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Soup
Serves: 8

Ingredients
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 1 medium onion, minced
  • 2 carrots, minced
  • 1 celery stick, minced
  • 2 small parsnips, minced
  • 6 cups chicken stock
  • 1 cup broken egg noodles
  • ½ cup fresh cilantro, chopped
  • juice of one lemon.
  • 1-2 cups shredded chicken (already cooked).
  • salt and pepper to taste

Directions
  1. Saute the onion, carrots, celery, and parsnips in olive oil and butter for 5 minutes
  2. Add chicken stock and heat till boiling
  3. Add egg noodles and cook over medium heat until noodles are just tender (8 minutes)
  4. Add lemon juice, cilantro, and CHICKEN, and cook for 5 more minutes
  5. Add salt and pepper to taste, and serve

Tasty Grilled Pork Chops

Tuesday, May 4th, 2010 by Jean Gleason

Simple, easy and sooo tasty!

Tasty Grilled Pork Chops
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Italian
Serves: 2

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

Directions
  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.

 

Tebow “Lamb of God” Rub

Thursday, January 12th, 2012 by Jean Gleason

Denver has a new faith, and Tebow is its new disciple.  I don’t think its followers are religious, but rather united in a common belief. Instead of crosses, they sport blue and orange jerseys. “We believe” signs are sprinkled throughout the city. Last week, on my way to the bookstore, I came upon eight people “tebowing”, while a total stranger took their picture. As I was waiting for the light to change, three more people joined the group.  Everyone was crawling around in the snow, squeezing closer together so that all 11 of them would fit in the frame. The photographer was on a scavenger hunt. One of the tasks was to get pictures of 24 “tebowers”. Now, I ask you, “What else would get total strangers to kneel down on a street corner in the middle of a snow storm?”

Yesterday, in my yoga class, we paused at the end of our standing poses, for a modified “tree-bow” pose. The mood changed from self centered focus, to unified hope. “Could the Broncos do it again?”

I once read about a study where a dozen meditating gurus joined together and meditated on a vat of water.  By uniting their intentions, they were able to raise the temperature of the water 1 degree Celsius. This blew my mind. The scientist in me responded “no way”. But as I get older, and realize that I really don’t know much about anything, I’ve changed my response to “could be”.

So, as I look forward to the game this afternoon, even though the scientist in me says “no way”, my newly evolving spiritual side answers “could be”. I mean, what does one dozen meditating gurus have over 1 million faithful Broncos fans?

I wonder how many Patriot fans are meditating today.

This recipe is compliments of my nephew Corey. Though not an experienced cook, he has a great sense of humor. He sent me a text with the idea for the recipe and said … make sure to use “extra virgin olive oil.”

Tebow “Lamb of God” Rub
 
Ingredients
  • 1 rack of lamb
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Smith & Truslow Organic Tarra·Cardamom Rub

Directions
  1. Preheat oven to 425°F.
  2. Rub lamb with olive oil.
  3. Sear in skillet over medium high heat on all four sides.
  4. Set aside, let cool a little, then coat with dijon mustard and roll in Tarra·Cardamom Rub.
  5. Cover the bones with aluminum foil.
  6. Bake with bone side down for 12-18 minutes… until temperature taken with a meat thermometer is 5-10 degrees below target temperature (temperature will continue to rise after you remove it from the oven).
  7. Target temperatures are as follows:
  8. Rare 125°-130°
  9. Medium rare 130°-140°
  10. Medium 140°-150°

 

Thai Chicken and Noodle Soup

Monday, September 8th, 2008 by Jean Gleason

Thai Chicken SoupThis recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Chicken Soup with Vermicelli and Seafood and Sausage Gumbo.

This soup is a staple in our house. It gets us through the winter, which is my favorite season in Colorado. I usually make a double batch and freeze it. The spice of the turmeric and cayenne helps clear your sinus after a hard day skiing. It goes equally well with white and red wine. (more…)

The Economy Sucks but my Creamy Frijoles Rock

Monday, November 3rd, 2008 by Lynn Hollenbeck

Refried beans, sometimes known as frijoles, get a bad rap nutritionally because they’re often made with lard, then fried in oil. Neither is necessary. This healthy version (note that I even snuck a carrot in and no one noticed) is just as delicious and having a pot of them around is an excellent way to stretch your family food budget in this time of financial uncertainty. Pull out the old crock pot for stress-free, one-pot easy preparation. Turn it on low before you leave for work and come home to the robust, earthy aroma of Old Mexico. What can you do with a pot of frijoles?

(more…)

The Gourmet Beef Burger

Friday, May 29th, 2009 by Jean Gleason

We custom blend our Organic Tarra·Cardamom Rub for the chef de cuisine of the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. He rubs the blend on elk and cooks it over a wood fired grill. It is absolutely fabulous. When I can beg some elk off a hunting friend, I do. Otherwise I use this rub to make the best hamburgers around. Tarragon and cardamom combine to bring out the earthy flavors of the meat. Serve with a dark beer, or a bold red wine such as a hearty zinfandel.

The Gourmet Beef Burger
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: French
Serves: 3-4

Ingredients
  • 1 lb ground beef
  • 1½ Tablespoons Smith & Truslow Organic Tarra·Cardamom Rub
  • ½ cup panko bread crumbs
  • 1 egg

Directions
  1. Directions
  2. Mix the egg, spice blend, and ground beef together
  3. Make 3-4 hamburger patties
  4. Grill over medium heat, until done

The Gourmet Turkey Burger

Friday, May 29th, 2009 by Jean Gleason

We custom blend our Ginger·Mustard Rub for the chef de cuisine of the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. He rubs the blend on chicken and cooks it over a wood fired grill and serves it with a lemon thyme sauce. It is absolutely fabulous.

I am usually not a big fan of turkey burgers. I find them bland and dry. I do however like them when prepared as below. The egg and panko breadcrubs keep the meat moist, and the Ginger·Mustard Rub seasons the turkey perfectly. Serve with white wine and a nice summer salad.

The Gourmet Turkey Burger
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 3-4

Ingredients
  • 1 lb ground turkey breast
  • 1½ Tablespoons Smith & Truslow Organic Ginger·Mustard Rub
  • ½ cup Panko Breadcrumbs
  • 1 egg

Directions
  1. Directions
  2. Mix the egg, spice blend, and ground turkey together
  3. Make 3-4 turkey patties
  4. Grill over medium heat until done

The Most Absolutely Delicious Steelhead Trout Recipe

Monday, September 22nd, 2008 by Lynn Hollenbeck

“If you ever see that red steelhead trout at the market, buy it, ” said my friend Holly. “It’s fabulous.” One weekend it appeared at the market. On Monday we compared notes. I broiled it with lemon, soy sauce, rice vinegar and fresh grated ginger. She poached it in Memmi sauce, a Japanese noodle soup base. Both versions reportedly delicious. Next time the steelhead made an appearance, I combined the two recipes. The maple syrup glaze at the end – her idea, and a stroke of inspiration that elevates this creation to the Steelhead Hall of Fame.

(more…)

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!

Trout en Papillote

Friday, July 24th, 2009 by Jean Gleason

I am not very good at cooking fish. I either over-cook it until it is dry and flakey, or I under- cook it so it’s raw and mushy. I now have a new secret technique, thanks to grill masters Pascal and Reese from the 8100 Mountainside Grill. The “Papillote” keeps the fish moist and flavorful. Not only is it easy, it creates a beautiful presentation.

Trout en Papillote
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 2-4

Ingredients
  • 1 trout fillet
  • 1 zucchinni
  • 1 tomatoe
  • 1 lemon
  • 3 baby artichokes
  • white wine
  • olive oil
  • salt and pepper to taste

Directions
  1. Slice tomato, zucchini and lemon. Place on hot oiled grill and turn once grill marked.
  2. On a piece of aluminum foil, layer vegetables in shingles.
  3. Place trout over vegetables.
  4. Drizzle with olive oil, white wine, and salt and pepper.
  5. Place blanched baby artichokes over the top.
  6. Fold pouch closed, turning edges over three times to creat a tight seal.
  7. Cook over medium heat until pouch poofs up and holds firm (about 10 minutes).
  8. Slice open and serve in foil.

Turkey in Almond Mole

Wednesday, November 23rd, 2011 by Lynn Hollenbeck

Not merely turkey redux, but a whole new animal. Transports you from Plymouth to Oaxaca. This is adapted from Mark Bittman and was printed in the San Francisco Chronicle a few years ago. He started with fresh turkey legs; I use my leftover turkey meat from Thanksgiving. Muy sabroso!

Turkey in Almond Mole
 
Ingredients
  • leftover turkey breast and/or thighs, about 3 lbs total
  • 2 dried ancho or other mild chiles
  • ¼ cup corn or canola oil
  • 1 dried red (hot) chile
  • 1 large white onion, peeled and chopped
  • 1 cup blanched almonds
  • fine sea salt
  • at least ½ teaspoon organic ground black pepper
  • 5 or more large cloves garlic, peeled (or ½ Tablespoon organic minced garlic)
  • 3 or 4 tomatoes, peeled and chopped (about 3 cups)
  • ½ teaspoon organic ground cinnamon
  • pinch organic ground cloves
  • 1 Tablespoon red wine vinegar
  • 2 cups chicken stock
  • sesame seeds for garnish, as needed
  • tortillas

Directions
  1. Soak ancho or other mild chili in hot water to cover. Once softened, remove from water and remove stems and seeds. Set aside.
  2. Heat half the oil at medium-high in heavy skillet or casserole that can later be covered. Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, about 3-5 minutes. Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chiles, vinegar and half the stock. Cook, stirring occasionally, until tomatoes begin to break down. Cool slightly (or for several hours) then puree in blender. Add remaining stock as needed to allow the blender to do its work. Taste, and add more salt, pepper and vinegar to taste.
  3. Shred turkey (or use whole legs), and add to mole until heated throughout.
  4. Sprinkle with sesame seeds. Serve with tortillas.

 

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.

(more…)

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.

 

Vermont Wine

Saturday, September 13th, 2008 by Lynn Hollenbeck

Endive Been Thinking . . . what would wine from Vermont taste like?

“Wine from Vermont?” My wine snob brother’s eyebrows raised in suspicion.
“Come on. Aren’t you at least curious?”
“Well, believe it or not, I have tasted some decent Reislings from the Finger Lake region. Are they anywhere near there? Fine, I’ll go in on a half case.”
The box arrived from Snow Farm Vineyards and we planned a dinner that might pair well. Clams steamed in wine with fennel and fresh tomatoes for the Reislings, and a selection of California artisan cheeses and fresh figs from Kenneth’s garden to complement the dessert wine.
Raising the glass of Snow White 2006 Reisling, he sniffed.
(more…)

Waffles that Wow!

Saturday, December 10th, 2011 by Jenny Ross

…also known as Mitch’s Famous Waffles. Waffles are a standard on Christmas morning when we host the neighbors still clad in their pajamas. Mitch is the cook! All I can say is these

are
really good waffles. Straight up, these waffles are great—although big, they are light and airy. (Only those with the heartiest of appetites will eat many more than one at a time.) But the beauty of this recipe is that you can vary it in so many ways with different add-ins. We typically have banana slices and blueberries on-hand to add to the batter, and sliced strawberries on the table. (Adding shredded apple to the batter is also an option.) A sprinkle of powdered sugar before serving… always a hit with the kids!

 
Prep time

Cook time

Total time

 

Ingredients
  • 3 eggs
  • 1 cup milk
  • ½ cup butter or margerine, melted
  • 1 Tablespoon vanilla (optional)
  • ½ teaspoon organic ground cinnamon
  • 2 cups flour
  • ½ teaspoon fine sea salt
  • 1 Tablespoon baking powder
  • 2 teaspoons sugar

Directions
  1. Preheat your waffle iron (we use a Belgian waffler).
  2. Whisk eggs in bowl until thick.
  3. Beat in milk, melted butter and vanilla
  4. Combine dry ingredients in a second bowl. Sift into egg mixture and beat well, but do not over-mix.
  5. Once the indicator light on your waffler has gone off, pour batter evenly into the bottom grid, but not all the way to the edges.
  6. Bake until golden brown (about 90 seconds). Remove waffles with fork. Serve. Enjoy.

 

Watermelon Salsa

Friday, July 24th, 2009 by Jean Gleason

Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO.  Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this salsa to serve with salmon. It would also be an excellent complement to chicken. Watermelon is one of my favorite fruits… and this is now my favorite salsa.

They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by the Park Hyatt in Beaver Creek and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.

Watermelon Salsa
 
Prep time

Total time

 

Author:
Recipe type: Sauce
Serves: 6-8

Ingredients
  • ½ of a small watermelon cubed
  • 1 diced red onion
  • 1 diced bell pepper
  • 1 diced jalapeno
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • ¼ cup champagne vinegar
  • salt and pepper to taste

Directions
  1. Combine all ingredients together.

Yummy Crunchy Healthy Granola

Tuesday, March 16th, 2010 by Lynn Hollenbeck

My friend Caroline left a batch of this granola on my doorstep in a pretty glass jar with her own cute label. The kids and I nibbled on it morning, noon and night and emptied the jar in three days. So I needed her recipe to replenish the jar.  here it is.  Feel  free to experiment. Add shredded coconut, dried cranberries … live it up.

 
Prep time

Cook time

Total time

 

Ingredients

Directions
  1. Directions
  2. Preheat oven to 300°F.
  3. Mix all the dry ingredients together except the coconut and raisins, then add the oil and honey.
  4. Spread the mixture on two baking sheets (I use a little cooking spray so it doesn’t stick).
  5. Bake for 30 minutes but check every 10 minutes and stir it up a little. Add the coconut for the last 10 minutes of baking.
  6. After you take it out of the oven, add the raisins
  7. If you like it a little darker, add an extra five minutes but not much more—it burns easily. It’s soft when you take it out but gets crunchy as it cools. If you like chucks don’t touch or stir until it’s completely cooled, then use a spatula to scrape up. Store in an air tight container.

 

Yummy Roasted Carrots

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

Cook time

Total time

 

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.

 

Zesty Lemon Icing

Saturday, August 2nd, 2008 by Jean Gleason

Ingredients

  • 1/2 cup butter
  • 1/2 pound confectionery sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons fresh lemon juice

Directions

Just blend it all together.  Add enough lemon juice to get the right consistency for icing cookies.

Zucchini Tomato Quiche

Thursday, March 28th, 2013 by Jean Gleason
 
Prep time

Cook time

Total time

 

Ingredients
  • Make crust according to The Perfect Pie Crust recipe, eliminating the sugar
  • 3 cups thinly sliced onions
  • 2 tablespoons butter
  • Fine sea salt and organic freshly ground black pepper to taste
  • 1 teaspoon organic thyme
  • ½ cup zucchini, ¼ inch sliced
  • ⅛ teaspoon fine sea salt
  • 2 tomatoes, ¼ inch sliced
  • ⅛ teaspoon fine sea salt
  • 6 eggs, at room temperature
  • 1 cup cream and 1 cup milk, heated just until warm
  • fresh basil leaves
  • goat cheese

Directions
  1. Preheat the oven to 425° F.
  2. Prick the crust with a fork. Line it with tin foil and place a pie weight in the center. Bake 12 minutes. Remove from the oven and remove the weight and foil; turn the oven to 325° F.
  3. Toss zucchini with sea salt in a colander and let stand until they release at least 1 teaspoon 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. Once the tomatoes are done, place second double layer paper towels on top of tomatoes and press firmly to remove excess liquid.
  6. Once the zucchini is done, arrange slices on triple layer paper towels; cover with another triple layer paper towels. Press firmly and remove excess liquid.
  7. Sauté the onions in butter and salt and pepper over medium heat until the onions are soft, approx. 20 minutes. Add thyme and remove from heat.
  8. Beat the eggs with the milk and cream. Stir in the onions and zucchini.
  9. Pour mixture into the crust and top with the tomatoes. Bake 30 to 40 minutes. The center should be slightly loose when done. After the quiche has cooled slightly, sprinkle with fresh basil and dollops of goat cheese.

 

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

Cook time

Total time

 

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.