1825 Pearl A, Boulder, CO 80302
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.
The perfect dip to snack on, these carrots can even be grilled and set aside when you are firing up the grill for dinner. Top with parsley oil and you will have a magical moment in your mouth!
½ cup tahini
1 lemon, juice and zest
1 clove garlic
3 TBSP olive oil
For Parsley Oil:
1/3 cup olive oil
1/2 bunch parsley, thicker bigger stems cut off
1 clove garlic
1/2 lemon, juiced and zested
Heat a pan to high and add 1 tablespoon of olive oil. Place whole carrots in, salt, and let cook until they are blackened and softening, 15 minutes. Place lid on for 5 more minutes, letting the carrots steam. Remove from heat. Place rest of oil, tahini, garlic and lemon in a food processor and blend. Add carrots and blend until smooth, adding olive oil if it needs a thinner consistency.
Blend all parsley oil ingredients together. Salt to taste. Spread carrot dip on plate and top with a dollop of oil.
Pickles are the perfect food to have in your fridge to much on during hot summer days! Salt and vinegar, yum. Feel free to play with the balance of salt/vinegar/sugar in your own recipe, as well as playing with using different vinegars and herbs.
1 TBSP coriander
2 tsp fennel
1 tsp mustard seed
4 cloves garlic
3 sprigs dill
2 cups vinegar
2 cups water
2 TBSP kosher
4 TBSP sugar
5 cups sliced vegetables, using different jars if you have a variety of vegetables
Bring all ingredients except the vegetables to be pickled to a boil in a pot. Slice vegetables and place in mason jars. Pour liquid over and place lids on. Cool and put in refrigerator.