Thyme Out

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.

Ingredients

• 1 butternut squash
• 1 honey crisp apple
• 1 1/2 teaspoons Smith & Truslow organic Ginger Spice Blend
• 1 teaspoon coarse sea salt
• 1/2 teaspoon organic freshly ground Black Pepper
• 6 cups chicken stock
• 3 Tablespoons half & half (or sour cream or yogurt)
• Cholula sauce

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.

Ingredients

• 2 Tablespoons olive oil
• 1/2 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
• 1/4 cup chopped fresh parsley
• pinch of saffron
• 2 egg yolks
• 1/4 teaspoon organic paprika
• fine sea salt and freshly ground organic black pepper to taste

Directions

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

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…)

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. 

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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.

6-8 servings

Ingredients

• 3 Tablespoons olive oil
• 2 Tablespoons butter
• 2 medium onions, chopped
• 4 cloves of garlic
• 1 and 1/2 teaspoons organic curry powder
• 2 cups red lentils
• 4 cups unsalted chicken broth
• 4 cups water
• 1 roasted sweet potato

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

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

Ingredients:

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

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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.

• 3 Tablespoons extra virgin olive oil
• 1½ Tablespoons lemon juice
• 1½ cloves garlic, minced
• ½ teaspoon organic dried oregano
• ¼ teaspoon fine sea salt
• ½ teaspoon freshly 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.

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.

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?

Ingredients

• 1 bunch of kale, rinsed and chopped
• juice for one freshly squeezed lemon
• 1/4 – 1/2 cup high quality extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/2 cup toasted pine nuts or pecans
• 1/2 cup dried cherries
• 1/4 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!

Ingredients

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

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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.

6 servings
Preparation time:  10 minutes
Cooking time:  25 minutes

Ingredients

• 1 cup dried lentils, preferably Le Puy green lentils
• 1 clove garlic
• 1/4 teaspoon dried organic oregano
• 2 organic bay leaves
• 1 organic cinnamon stick, or 1/4 teaspoon organic ground cinnamon
• 1/4 cup extra virgin olive oil
• 1 Tablespoon brown rice vinegar
• 2 Tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon organic ground cumin
• 1/4 teaspoon natural fine sea salt
• 1 red bell pepper, seeded and diced small
• 1 small cucumber, diced
• 1/4 cup pitted kalamata olives, rinsed and sliced
• 3 Tablespoons chopped fresh mint, or 2 teaspoons dried organic peppermint
• 3 Tablespoons chopped fresh organic parsley
• 2 ounces organic feta cheese, crumbled

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.

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

Ingredients:

• 6 Tablespoons vegetable oil
• 10 (7-to 8-inch) corn tortillas
• 3 cloves garlic, minced
• 1/2 cup chopped fresh cilantro (optional)
• 1 medium onion, chopped
• 1 can (28 oz) diced tomatoes
• 2 Tablespoons ground cumin
• 1 Tablespoon chili powder
• 3 bay leaves
• 6 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 cooked chicken breasts, shredded or diced
• 1 (15.5 oz) can black beans, drained

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.

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.)

Salad ingredients:

• 12 ounces orzo
• 2 Tablespoons extra virgin olive oil
• 1/2 cup olive oil
• 1-1/2 cups crumbled feta cheese
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 4 green onions, chopped
• 3/4 cup pitted Kalamata olives (optional)

Dressing ingredients:

• 3 Table spoons fresh squeezed lemon juice
• 1 Tablespoon white wine vinegar
• 1 Tablespoon minced garlic cloves
• 1-1/2 teaspoons dried oregano
• 1 teaspoon 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 1/2 cup olive oil.
6. Add salt and pepper, to taste.
7. Add dressing to orzo salad and toss.

Can be prepared up to 6 hours ahead—covered and refrigerated.

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.

4-6 servings

Ingredients

Salad

• 6 cups washed and dried field greens
• 1/4 cup toasted almonds
• 2 blood oranges or clementines, peeled and sectioned
• 1/4 cup fresh pomegranate seeds

Dressing

• 1/2 cup pomegranate balsamic vinegar
• 1 cup blood orange olive oil
• 1 teaspoon Dijon mustard

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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!

Ingredients

• 1 1/2 cups dry quinoa
• 1/4 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
• 1/4 cup fresh chopped parsley
• 1 1/2 teaspoons fine sea salt
• 1/2 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!

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.

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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.

Ingredients

• 1 teaspoon Dijon mustard
• juice of 1/2 lemon
• 1 teaspoon olive oil
• 1 teaspoon organic herbes provencal
• 1 stalk celery, minced
• 1/2 small onion minced
• handfull of grape tomatoes, chopped
• 2 Tablespoons chopped fresh parsley
• 1 5 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).

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.

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
• 1/3 cup walnuts, chopped
• 1/2 teaspoon dried organic thyme
• 1/2 teaspoon organic freeze dried chives
• 1/2 teaspoon organic minced garlic
• 6 Tablespoons high quality extra virgin olive oil
• 4 Tablespoons apple cider vinegar
• 2 Tablespoons honey
• 1/3 cup dried cherries (can substitute cranberries)

Directions:

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

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 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.

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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.

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.

Ingredients

• 1 cup raw walnuts or pecans
• 2 Tablespoons maple syrup
• 1/2 teaspoon organic ground paprika
• 1/8 teaspoon organic ground cayenne
• 1/8 teaspoon organic ground cinnamon
• pinch of fine sea salt to taste
• or substitute 1 teaspoon organic Coriander·Cumin Blend, or organic Apple Pie Spice

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 tomato soup…

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

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

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

Ingredients:

• bowlful of baby spinach or romaine lettuce
• 1 ripe pear, sliced
• 1 roasted beet, diced or if you prefer, 1/3 cup pomegranate seeds adds festive color
• 2 ounces Gorgonzola
• spiced toasted walnuts
• 2 Tablespoons good quality extra virgin olive oil
• 1/4 cup champagne vinegar
• 2 Tablespoons honey
• 1 teaspoon Dijon mustard
• 1 Tablespoon freshly squeezed lemon juice
• organic 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.

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

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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.

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
• 1/2 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

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 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…)

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!

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!

Ingredients

• 1 lb snow peas, julienned (sliced lengthwise)
• 1 shallot, minced
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 teaspoon dijon mustard
• 2 Tablespoons Champagne vinegar
• 7 Tablespoons extra virgen 0live 0il
• 1 teaspoon truffle oil

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.