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Meatballs!

https://foodlabboulder.com/recipe/meatballs/

April 17, 2020

The best meatballs ever! Seriously.

1 lb of ground beef
1 egg
1 cup grated parmesan
1 slice bread, soaked in milk
1/2 onion, diced
1 clove garlic, minced
2 tsp Worcestershire sauce
32 oz of crushed tomatoes
Salt
Olive oil

Heat a large dutch oven to medium low with or pot and add olive oil. Mix rest of ingredients thoroughly and form balls, about 3 TBPS each.  Place meatballs in one at a time, letting brown for a few minutes. Add tomato sauce and cover, simmer on low for 30-40 minutes. Serve with your fav pasta and more parmesan!

 

The Best Stir Fry

https://foodlabboulder.com/recipe/the-best-stir-fry/

April 14, 2020

This is a great way to blast through your veggie drawer. Because of the way the wok helps cook the vegetables, it does make this dish better. But, give it a whirl in a sauté pan if you don’t.

 

1 cup cabbage, diced large
1 red bell pepper, diced large
1 carrot, sliced in large diagonal pieces
2 cloves garlic, minced
1 onion, sliced 1″ thick
High heat oil
Salt
1 cup mostly ice water
Cooked rice to serve
Handful fresh basil leaves

Heat wok and add a tsp of oil. Have all vegetables in a different pile, as you will cook them one at a time. Place cabbage in along with some salt and a clove of garlic. Use those cloves for every batch of vegetables!  Let cook a few minutes and constantly tossing cabbage around with wooden spoon, moving up the edges of the pan, where most of the heat is held. Carefully splash some ice water in, it will steam and continue to toss vegetables around. Hit it with another splash of water, and let steam and cook off once again.  All in this should be about 5 minutes. Empty vegetables out onto plate and repeat with each vegetable you have until done. Toss in fresh basil, it will wilt with the heat of the vegetables. Serve with rice.

 

Simple Black Beans and Rice

https://foodlabboulder.com/recipe/black-beans-and-rice/

2 cups cooked black beans (rinsed if they are canned)
1/2 onion, diced
2 cloves garlic
1 TBSP tomato paste
1/4 cup cilantro
Olive oil
1 cup sliced cabbage
1 lime
Salt
2 cups cooked rice
2 scoops sour cream or guac

Heat a pan to medium and ass olive oil. Place in onion and garlic, salt  and cook for 10 minutes. Add tomato paste and mix all through, cooking 5 additional minutes. Place in beans, cover and let cook 5 more minutes. Add cilantro.
In a separate bowl or on your cutting board, salt and lime your cabbage and massage it, add cilantro. Place rice in the bowl, top with beans, cabbage and sour cream Serve with tortilla chips.

Cheddar Broccoli Baked Potato

https://foodlabboulder.com/recipe/cheddar-broccoli-baked-potato/

April 13, 2020

Baked potatoes are vehicles for all things good! Including cheese broccoli….

 

2 russet potatoes
Olive oil for coating potato
2 TBSP butter
2 TBSP flour (gf works)
1 cup milk
1.5 cups grated sharp cheddar
3 cups broccoli florets
6 slices bacon, cooked crisp
Salt
Pepper

 

Heat oven to 400. Rub potatoes with oil and place on rack with baking sheet next rack down. Cook for 45 minutes. Put butter in a sauce pan and turn to medium heat. When butter is melted, whisk in flour. It will become a paste of sorts within a couple of minutes. Pour in milk and bring to a simmer, add cheese and stir until you have a velvety sauce. Season with salt and pepper.
Place broccoli florets in a pan with a 1/2 cup of water and salt. Cover and simmer until the broccoli is bright green and water is absorbed. Mix broccoli into cheese sauce.
When bakers are done, spilt down the middle and fill with  cheesy broccoli. Top with bacon and pepper.

Vegetable Egg Rolls

https://foodlabboulder.com/recipe/vegetable-egg-rolls/

Vegetable Egg Rolls


1” slice ginger
2 green onions, sliced thin
5 shiitake mushrooms, sliced thin
½ head green cabbage, sliced thin
2 carrots, minced or shredded
1 stalk celery, minced
Handful chopped cilantro leaves
1 TBSP  canola oil, plus more for cooking egg rolls
1 TBSP sesame oil
1 TBSP mirin
White pepper
Salt
8 egg roll wrappers

Heat a saute pan on medium high heat, add sesame oil and 1 TBSP canola oil.  Add whole ginger piece, green onions and
mushrooms. Cook down 5 minutes and add cabbage, carrots and celery. Salt and cover, cook 15 minutes on low. Pour in mirin and stir, add white pepper. Remove from heat and let cool.. Lay egg roll wrapper on a clean surface so that it is oriented as a diamond. Rub a little water on the edges of the wrapper then place a couple of tablespoons of mixture in the wrapper, slightly off center.  Fold edge that is closest to you up over the filling. Gently squeeze tight then tuck in sides and roll onto itself. Repeat with remaining filling.

Heat a pan to medium high heat and add canola oil to heavily coat the bottom. When its hot enough to sizzle when the egg rolls goes in the pan, place the egg rolls in. Cook on all sides, turning with tongs every couple of minutes as they turn golden brown.

Serve hot with a sweet chili sauce.

 

Shakshuka

https://foodlabboulder.com/recipe/shakshuka/

April 10, 2020

This one pan any time of day meal is perfect in so many ways. Barely any dishes, very few ingredients and of course… eggs.

 

1  onion, sliced thin
1 red bell pepper, sliced thin
3 cloves garlic, minced
1 tsp cumin
1 tsp sweet paprika
28 oz canned tomatoes
Olive oil
Salt
Pepper
Feta
4-6 eggs
Cilantro

 

Pre heat oven to 375. Heat an oven proof pan to medium. Add oil and onions and garlic. Salt and cook down 15 minutes. Add paprika and cumin. Stir in and add tomatoes. Let simmer 10 minutes and crack eggs in. Place in oven for 15 minutes or until eggs have set. Remove and sprinkle with feta, pepper and cilantro.

 

 

Panzanella

https://foodlabboulder.com/recipe/panzanella/

Take your old bread and give it life again! This is a bright and simple salad that pleases everyone.


2 cups ciabatta or other fresh bread, cubed
2 TBSP butter
2 TBSP olive oil
1 cup cherry tomatoes, halved
½ English cucumber, diced
½ yellow bell pepper, diced

2 green onion, sliced into rounds
4 oz fresh mozzarella, cubed
3 sprig basil, chiffonade

Dressing:
1 clove garlic, minced
1 sprig thyme, stemmed
1 tsp Dijon Mustard
2 TBSP red wine vinegar
¼ cup olive oil
salt
pepper

In a large sauté pan heat butter and olive oil until butter is completely melted. Toast bread in hot butter mixture until bread is golden brown. Remove from heat and let drain on a towel.  Make vinaigrette by combining the garlic, thyme, Dijon and vinegar. Slowly whisk in oil, season with salt and pepper.
Toss vinaigrette with cut vegetables and toasted bread, and let soak for 5 minutes before eating. 

French Onion Soup

https://foodlabboulder.com/recipe/french-onion-soup/

April 9, 2020

Cheesy, rich, oniony! Can’t beat a classic FOS.

 

1/2 cup butter
3-4 sweet onions, sliced thin
1 bay leaf
2 sprigs thyme
1 TBSP flour
1 cup white wine
6 cups broth (beef will make it the most rich, use vegetable to make vegetarian)
4 pieces thick baguette or other bread
Sliced or grated Swiss or Gruyere Cheese

Heat a large pot to medium and melt butter. Add sliced onion and bay leaf, salt and stir, making sure the onions get coated in butter. Stir and cook for about 45-60 minutes, until the onions are cooked down and turning golden brown. Turn down the heat if  it gets too dry or starts to get to brown or burn. After the onions are cooked down, stir in flour and add the wine, cooking a few minutes to let some of it cook off. Add broth and simmer 15 minutes. Scoop out in oven safe bowls, top with toasted bread and cheese. Pop in oven and broil 5-10 minutes until the cheese is hot and melty. Enjoy!

Warm Potato Salad with Sausage

https://foodlabboulder.com/recipe/warm-potato-salad-with-sausage/

April 8, 2020

You can whip up this salad and eat warm, and put the rest away for days to come! Add the sausage as you are about to eat it, if you are not eating immediately. Adding hard boiled eggs or even a soft poached egg could bring this bad boy to a different level as well!

 

2 boiled Russet potatoes, cut into large pieces
4 stalks celery, diced
1/4 red onion, diced
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup or big handful parsley, stemmed and chopped
2 cooked sausages
Salt
Pepper

Combine oil, vinegar and salt in a large bowl. Fold in warm potatoes, celery, onion and parsley.  Top with sausage and serve.

Kale and Cabbage Salad

https://foodlabboulder.com/recipe/kale-and-cabbage-salad/

April 6, 2020

Refreshing, herby and easy. Toss on side of a protein, or on some eggs for breakfast, and you have yourself a complete meal!

1/2 bunch kale, stemmed and sliced thin
1 cup red cabbage, sliced thin
1 cup parsley, stemmed
1/2 cup cooked farro
1 lemon, juiced
1/3 cup olive oil
1/3 cup parmesan
1 clove garlic, minced
1/2 cup toasted pumpkin seeds
Salt

In a large bowl, mix oil, lemon, parmesan and salt. Mix in rest of ingredients and serve.