1825 Pearl A, Boulder, CO 80302
Tortilla Soup w/ Avocado
1 24 oz can fire roasted tomatoes.
1 white onion, cut into large chunks, a couple TBSP diced small and reserved for garnish
3 mildish peppers, a variety of Anaheim, Poblano, Cubanelle, cut into chunks
3 cloves garlic
Tsp each cumin and oregano
3 cups broth or water (always check if your broth is salted, so you know how much sea salt to add)
2 TBSP olive oil
5 yellow or white corn tortillas
Handful of cilantro
2 cooked and shredded chicken thighs, shredded
Heat a medium sized pot to medium high and add oil. Add onion and garlic. Cook for a few minutes. Add peppers and turn heat to medium, cook for 10-20 minutes, stirring on occasion. You want the onions to start slightly browning. Add dried herbs. Let cook 5 more minutes then add tomato. Add broth, chicken and salt. Put on lid and simmer for 20 minutes. Toss the tortillas in and they will dissolve. Stir in cilantro and serve.
Garnish with cabbage and radishes or whatever you may have at home that looks good!
These are quick, cool and delish!
6 Oz sushi grade tuna, small diced
1 TBSP olive oil
1 tsp maldon sea salt
½ english cucumber, small diced
1 jalapeño, seeds removed and small diced
1 lime, juiced
¼ cup cilantro, picked and chopped
1 TBSP harissa
¼ cup fresh aioli
8 small corn tortillas, fried
1 lime, cut into wedges for serving
In a mixing bowl, dress the diced tuna with the olive oil and maldon sea salt. In a separate bowl combine the cucumber, jalapeno, lime juice, and cilantro. In a third bowl, combine the harissa and the aioli, and whisk it until smooth. Top the fried tortilla with a scoop of tuna and the cucumber mixture. Place a dollop of the aioli right on top, and serve your tostadas with lime wedges.
½ lemon, juiced
3 egg yolks
1 tsp dijon
½ tsp salt
1 clove garlic, microplaned
2-3 cups neutral oil (canola, vegetable, sunflower, etc..)
Combine the lemon juice, egg yolks, dijon, salt, and garlic. Whisk the mixture together, and then slowly and steadily pour the oil in while quickly whisking. Continue to whisk in the oil until you reach the desired consistency.
6 TBSP Aleppo chili flake
¼ cup hot water
4 cloves garlic, microplaned
1 tsp caraway, toasted and ground
1 tsp cumin, toasted and ground
2 TBSP hot paprika
¼ cup olive oil
Steep the aleppo chili flake in hot water for 5 minutes, then drain it and mix it in with the remaining ingredients.
This light and delish salad is simple and will make your heart sing on a hot summers day!
1 zucchini, shaved with a vegetable peeler
1 squash blossom, sliced
3 oz comte cheese, sliced thin
3 TBSP toasted sunflower seeds
2 oz pancetta cubes, cooked until crisp
1 TBSP maple syrup
¼ cup olive oil
Juice one lemon
Mix oil, lemon, salt and maple syrup in a bowl. Carefully place in zucchini to coat. Toss in blossom, parsley and cheese, place on plate and top with sunflower seeds and pancetta. Serve chilled.
Nothing beats an easy and cool watermelon salad on a hot summer day! We found the yellow melon to shine and add a whole different element to this rendition.
4 cups watermelon, cubed
3 sprigs mint, torn
2 limes, juiced
1/4 cup toasted pumpkin seeds
1/3 cup cotija cheese
Red chili powder, for dusting
Toss all ingredients with each other, chill until served. Dust with chili powder.
These quiches can be made in the beginning of the week for quick and easy breakfasts throughout the week. Add what vegetables you have on hand if you like. The best part? The easy shredded hash brown crust!
½ cup half and half
6 slices ham, diced
6 slices swiss cheese, diced
1 onion, diced
3 cups hash browns, shredded, frozen
Heat oven to 425. Heat a pan to medium high heat and add oil. Place onion in and stir to coat and cook 5 minutes. Add a sprig of oregano (you can leave on stem, just remove whole stem after the onions are cooked.) Salt, cover, turn to medium low and let onions cook down 15 minutes. In a bow, beat eggs with half and half and salt and pepper. Using a 6 large muffin tin pan, coat the pan with oil. Place ½ cup shredded hash browns in each, add ham and cheese. Scoop cooked onions in and top with eggs. Cook 20 minutes. Remove from heat and pop out of tins when cooled.
You can alter all of the vegetables in this dish and use what you have at home, the beef is the goods! Pile it on for a cooling delish salad.
1 lb steak, skirt or flank, sliced thin
2 TBSP canola oil
2 TBSP fish sauce
2 cloves garlic, minced
4 TBSP lemongrass, inner stalks only, minced
1 lb rice noodles, soaked or cooked
2 carrots, sliced or shredded
1 cucumber, sliced
3 radishes, sliced
8 leaves butter lettuce
3 sprigs mint
Handful each basil, mint, cilantro
2 TBSP honey
2 TBSP brown sugar
3 TBSP rice vinegar
2 limes, juiced and zest
4 TBSP fish sauce
3 cloves garlic, minced
2 TBSP ginger, minced
Combine sliced steak with oil, fish sauce, honey, garlic, lemongrass. Set in fridge 30 minutes or up to overnight. Mix all ingredients for sauce and salt to balance. Arrange the cooked and cooled noodles in a bowl, add lettuce and vegetables around the perimeter. Turn a pan to high, cast iron if available. Wait until the pan is hot and place beef in, including any excess marinade, making sure to separate the slices so they all get evenly cooked. Cook until they all start to blacken a bit, 8-10 minutes. Remove and place right on rice noodles. Wrap in lettuce leaves and toppings. Enjoy!
Tomato Baked Lima Beans with Burrata
This dish is tomatoey and warm, and can be eaten as a side or a meal! Crack an egg on top for full potential…
2 cups cooked Lima beans
2 cups San Marzano tomato sauce
4 whole small tomatoes
7 cloves garlic, whole but smashed
1 onion, sliced thin
1 bunch kale, stemmed and chopped fine
3 sprigs fresh oregano
1 ball burrata or fresh mozzarella
Heat oven to 350. Heat a pan to medium high heat. Add 2 tablespoons of olive oil. Add onion and garlic, cook down for 10 minutes. Add kale, beans, oregano and salt Cover and turn to low, cooking until kale and onions are soft, 15 minutes. Stir in tomato sauce. Salt to taste. Place mixture in a casserole dish or leave in sauté pan. Place in whole tomatoes, drizzle with oil bake for 20 minutes and add cheese on top, bake 10-15 more until cheese is melted and browning. Enjoy warm, yet still tastes amazing cooled!
Heirloom Bean and Herb Salad
This recipe is great and refreshing, and used what we believe is a very under utilized ingredient, the bean! This recipe can also be found in our Plant Based Colorado class.
¾ cup rancho gordo beans, or other fun bean, cooked
3 oz snap peas, sliced
1 shallot, minced
1 TBSP fresh basil, chiffonade
1 TBSP sorrel, chiffonade
1 TBSP chervil, chopped
½ cup olive oil
¼ cup red wine vinegar
In a bowl, mix oil, vinegar, salt and pepper. Mix in beans. Fold in snap peas, shallot and herbs. Salt to taste. Chill until served.
This is such a great and versatile recipe, and in the right season can almost all come from your garden! Its a great recipe to package up in a mason jar and give as a host gift.
2 pt cherry or grape tomatoes
2 cloves garlic, minced
1 bunch basil, chiffonade
¼ cup balsamic vinegar
⅓ cup extra virgin olive oil plus 2 TBSP
1 TBSP honey
In a bowl, combine ⅓ cup olive oil, balsamic, basil, garlic and honey. Cut 1 pint of the tomatoes in half and place in olive oil mixture. Heat a large cast iron skillet on high heat, add 2 TBSP olive oil, put remaining whole tomatoes in and cook until slightly charring and blistered, 10-15 minutes. Pour into rest of tomatoes and oil. Season to taste with salt.
A delicious warm side that will make you want more and more! Great in the summer with fresh delicious corn, or use frozen kernels when corn isn’t quite in season or you do not have quite enough time.
3 cups corn kernels
1 TBSP butter
1⁄2 cup crème fraiche
1 TBSP honey
Juice of 1 lime
1 TBSP red chili powder
1⁄2 cup cotija or feta cheese
Heat a pan and melt butter. Add corn and honey, stir until corn is all coated and turn off heat. Add crème fraiche, lime, chili powder and cheese. Adjust salt and serve warm.