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1825 Pearl A, Boulder, CO 80302
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1 small butter nut, cut in half,  half rubbed with oil and roasted until done, the other half cubed, oiled and put on sheet pan
1 can garbanzo beans
Juice of 1 lemon
½ cup tahini
1 clove garlic
2 TBSP olive oil
Fresh Oregano
Salt
Black Sesame seeds

Preheat oven to 400. Put squash in to cook, 30-40 minutes. Blend half of skinned butternut with garbanzos, tahini, lemon, garlic and olive oil. Add water if needed. Salt to taste. Top with roasted cubes, oregano and sesame seeds.

 

Enjoy a new topping for your crusty delicious baguettes! Great for making ahead and topping to order.

1 cucumber, diced small
1/2 cup pitted olives, rough chopped
1/4 cup olive oil
2 TBSP red wine vinegar
Fresh oregano, to taste
1 cup feta
Salt
Pepper
Baguette for serving, sliced

Combine oil, vinegar, salt and pepper in a bowl. Mix in rest of ingredients. Serve with sliced baguette.

1 pint cherry tomatoes, multi colored if possible
1 loaf baguette, sliced
Parmesan
Marinade:
1/2 cup olive oil
1/4 cup balsamic
Tsp agave
10 basil leaves, shredded
2 cloves garlic, crushed
Sea Salt

Heat a sauté pan to medium high. Add a tbsp olive oil and put  half of the tomatoes in and cook until they are blistered. Halve or quarter the other half of the cherry tomatoes. Place all of the tomatoes in the dressing to marinade while you are toasting bread. Slice bread to 2-3 bite pieces. Lay on baking sheet and sprinkle with olive oil. Cook until its a little crisp. Top with tomatoes and all dressing, parmesan and serve.

This recipe is great to make ahead for potlucks and parties. Also great to have laying arond your fridge as a snack! Very light and simple, you really taste the artichoke.

  • 2 14 oz cans artichoke hearts in water, drained
  • 1/3 cup olive oil
  • 2 cloves garlic
  • Tbsp lemon juice
  • Salt

Place garlic in food processor and blend. Add rest of ingredients, blend and serve with vegetables, crackers, bread or use as spread on sandwich.

Chimmichurri is a delicious Argentine condiment that makes all grillables taste so fresh! This version is with just parsley, but as the season progresses try mixing it up with other fresh herbs from the garden!

1 bunch flat leaf parsley, ends trimmed
1/2 bunch green onion, white and green
1 clove garlic
1/2 cup olive oil
1/4 cup red wine vinegar
Red Pepper Flakes, to taste
Salt

Place garlic in a food processor. Blend. Add rest of ingredients. Chill until you serve Great on eggs, grilled steaks, chicken, vegetables! You name it.

The single most asked question I get is “What is a good idea for weeknight meals?”. This one is simple and the best part is that you can use any vegetable or protein that you have laying around your fridge. Kids usually love tamari or soy sauce, you can omit or add anything extra, the egg gives an extra punch of protein…. and it saves well to munch on for the next days lunch.

In this version I have all vegetables, but you can add a raw diced chicken before the vegetables or any cooked protein towards the end. (I love rotisserie chicken for that reason!)

1 cup red bell peppers, diced
1 cup diced carrots
1 cup diced broccoli stems and florets cut small
2 cloves garlic, minced
1″ piece minced ginger
1-2 eggs
TBSP mirin (no worries if you do not have, it is rice wine)
2 TBSP tamari
2 TBSP olive oil
Handful cilantro and basil
1 cup dry jasmine rice

1. Cook rice 2 cups water to 1 cup rice. Set aside.
2. Heat medium sized sauté pan to medium high heat. Add oil. Add garlic and vegetables one by one. Salt the vegetables and stir until al dente.
3. Fold in cooked rice. When all mixed with vegetables, crack eggs into and stir until they are softly cooked. Pour in mirin then tamari.
4. Turn heat off, add fresh herbs and serve warm.