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Apres Ski Lasagna



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

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Spiced Mexican Chocolate with Sea Salt



Spiced Mexican Chocolate with Sea Salt

Course: Dessert
Cuisine: Mexican
Holiday: Christmas
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes



  1. Prepare a 7"x11" baking pan, by lining it with parchment paper or wax paper. (Taping the paper to the pan will make your life easier when you go to spread chocolate!)

  2. Coarsely chop the chocolate.

  3. Chop/crush peanuts. (I put the peanuts in a bag and use a rolling pin to crush them.)

  4. Melt chocolate in a double boiler, stirring until completely smooth. Stir in cinnamon and cayenne until completely mixed.

  5. Using a spatula, spread chocolate mixture evenly on the parchment paper.

  6. Sprinkle with sea salt, and then crushed peanuts.

  7. Allow to set for 1-2 hours. For best results, place them in the refrigerator.

  8. Cut into pieces, and store in a sealed container in the fridge.

French Apple Pie with Custard



French Apple Pie with Custard Recipe

Course: Dessert
Cuisine: American
Food Group: Bread and Pastry, Dairy, Fruit
Diet: Meat Free, Nut Free
Holiday: Christmas
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Prep time:  30 mins Cook time:  35-40 mins Serves: 8


  • 2 9-inch pie crusts prepared, or your own recipe
  • 1/3 cup + 2 tablespoons sugar divided
  • 2 tablespoons flour
  • 1 cup milk
  • 4 egg yolks divided
  • 3 tablespoons butter divided
  • 1/2 teaspoon vanilla extract
  • 2 pounds tart cooking apples I use Cortland apples
  • 1 tablespoon lemon juice
  • 1/2 teaspoon organic ground cinnamon
  • 1/4 teaspoon organic ground nutmeg
  • 1/2 cup apricot preserves


  1. Prepare pie pastry. Set aside.
  2. Preheat oven to 425°.

Custard Filling

  1. Combine 1/3 cup sugar and 2 tablespoons flour in a saucepan and mix well. Turn heat to medium and stir in milk. Bring to a boil, stirring. Reduce heat and simmer, stirring, until thickened, about 1 minute.
  2. In a separate bowl, beat 3 of the egg yolks. Then, beat in a few tablespoons of the hot mixture in to the egg yolks to temper. Then pour egg yolks into saucepan, stirring continuously. Cook about 1 minute. Add 1 tablespoon of butter and the vanilla. Turn off heat and turn in to a bowl to cool.
  3. Core, pare, and slice the apples. Sprinkle with lemon juice. In a skillet, heat remaining 2 tablespoons butter with the remaining 2 tablespoons of sugar and the spices. Add apples and sauté until tender, about 5 minutes, stirring occasionally. Remove from heat.
  4. Heat 1/2 cup of apricot preserves in a saucepan on medium heat until warmed, about 2 minutes. This will thin the mixture and make it easier to spread.

Assemble the Pie

  1. Roll out half of the pie crust and place in pie pan. Spread custard filling evenly over the bottom, then top with apples, and then the warmed apricot preserves.
  2. Roll out the 2nd half of the pie crust and cut into 12 strips, approx. 1/2” wide. Slightly moisten rim of pie shell with cold water. Arrange six strips across the pie and press to rim of shell. Then arrange the remaining strips in the opposite direction to form a lattice. Tuck and trim edges and then crimp edges.
  3. Mix remaining egg yolk with 1 tablespoon water. Brush lightly on lattice strips, but NOT the edge of the pie crust.

  4. Bake in preheated oven until golden brown – check at 35 minutes.
  5. Serve warm and enjoy!

Fuel’s Chocolate Chip Cookies



Fuel's Chocolate Chip Cookies

Course: Dessert
Cuisine: American
Food Group: Bread and Pastry, Nuts
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!


  • 1/2 pound softened butter
  • 1 cup brown sugar
  • 3/4 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


  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 1/4 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.

Stuffed Delicata Squash



Delicata squash

Course: Main
Cuisine: American
Food Group: Dairy, Nuts, Vegetables
Diet: Gluten Free, Meat Free
Holiday: Christmas, Thanksgiving
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people

This recipe was inspired by Greenchef.com 's Stuffed Delicate Squash recipe.  We've added mushrooms and walnuts to the original recipe.


  • 2 delicata squash
  • 4 oz Grand Cru cheese grated
  • 2 cups cauliflower rice
  • 1/4 cup yellow onion minced
  • 1/2 tsp organic minced garlic
  • 14 oz artichoke hearts in lemon marinade
  • 2 cups baby spinach chopped
  • 1/2 cup walnuts chopped
  • 1/2 cup mushrooms chopped

Lemon Marinade


  1. Preheat oven to 425 degrees with rack in the center. 

  2. Halve delicata squash lengthwise. Remove seeds with a spoon. Drizzle cut sides with about 1 tablespoon cooking oil. Lightly season with salt and pepper. Place cut-side down on a lightly oiled foil-lined baking sheet. Roast 20-22 minutes, or until just tender. (See Step 5 to finish.)

  3. Meanwhile, dice onion into about ¼-inch pieces. Mince garlic. Finely chop artichokes hearts (reserve any lemon marinade). Roughly chop baby spinach.    Slice mushrooms, and chop walnuts

  4. Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add onion, garlic, and cauliflower “rice” to hot pan. Stir. Season with salt and pepper. Cook 3-4 minutes, or until onion is tender, stirring occasionally.

  5. Add spinach, artichokes, mushrooms, walnuts and any reserved lemon marinade to pan with veggies. Reduce heat to medium. Cook 3-4 minutes, or until spinach wilts, stirring occasionally. Add about ¼ cup water; stir. Cook 2-3 minutes, or until liquid reduces by half. Remove from heat. Add half of the Grand Cru cheese. Stir until cheese melts.

  6. Flip squash (baking sheet is still hot!). Spoon filling into the cavity of each squash half (wash pan). Sprinkle with remaining cheese. Spread any excess filling out on baking sheet around squash. Set oven to high broil. Broil 4-5 minutes, or until cheese is golden brown and squash is fork tender.

  7. Divide any excess filling between plates. Place stuffed squash on top. Serve with a side salad.

Sausage & Cabbage Stir Fry



Sausage & Cabbage Stir Fry

Course: Main
Cuisine: Asian
Food Group: Meat, Nuts, Vegetables
Diet: Dairy Free, Gluten Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 411 kcal


  • 1 pound ground pork sausage
  • 6 cups cabbage shredded
  • 1/2 tsp organic minced garlic dried
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon soy sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon sesame oil
  • 1/4 cup cashews or peanuts chopped


  1. In a large skillet over medium heat, cook sausage, breaking it into small crumbles. Do not drain.

  2. Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
  3. Remove from the heat and top with the green onions, drizzle with sesame oil, and sprinkle with chopped cashews or peanuts.

  4. Serve immediately.