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Tomato Baked Lima Beans

https://foodlabboulder.com/recipe/tomato-baked-lima-beans/

July 16, 2019

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
Olive oil
Salt

 

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 Salad

https://foodlabboulder.com/recipe/heirloom-bean-salad/

July 8, 2019

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
Salt
Pepper

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.

 

 

Marinated Tomatoes

https://foodlabboulder.com/recipe/marinated-tomatoes/

July 3, 2019

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
Salt 

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.

Mexican Corn

https://foodlabboulder.com/recipe/mexican-corn-salad/

July 2, 2019

Mexican Corn

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
Salt

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.

 

 

Roasted Carrot Tahini Dip

https://foodlabboulder.com/recipe/roasted-carrot-tahini-dip/

June 24, 2019

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!

 

Ingredients:

6 carrots
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
Salt

Directions:

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. 

 

Perfect Quick Pickles

https://foodlabboulder.com/recipe/perfect-quick-pickles/

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.

Ingredients:

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

 

Directions:

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.

 

Brussels Sprout Salad

https://foodlabboulder.com/recipe/brussels-sprout-salad/

This raw Brussels sprout salad is perfection for bringing to a BBQ or having in the fridge all week. Why? The raw sprouts maintain their sweet crunchy consistency and integrity in the fridge or on the go… at least longer than greens!

Ingredients:

1 lb Brussels sprouts, trimmed and sliced thin
1 cup peppadew peppers, sliced thin
5 pieces of thick cut bacon, cooked and coarsely chopped
½ cup blue cheese crumbles
½ cup fresh basil, coarsely chopped
½ cup olive oil
¼ cup champagne vinegar
Sea Salt
Black Pepper

Directions:
Pour oil and vinegar with salt and pepper into a large bowl. Add rest of ingredients, preserving some basil and bacon to top with. Mix well, refrigerate until ready to eat.

Beets with Creme Fraiche and Candied Pepitas

https://foodlabboulder.com/recipe/marinated-beets/

May 29, 2019

These delicious beets are simple and show the true essence of the vegetable. You can keep them ready in a jar and serve by themselves, over lettuce, or with a scoop of creme fraiche, like we dressed them here.\

Learn to make these and more in our Using Your CSA class Wednesday July 17th at 6:30pm.

Ingredients

3 beets, boiled
1 clove garlic
½ cup pumpkin seeds, candied
½ cup olive oil
⅓ cup cider vinegar
½ cup creme fraiche
Salt
Pepper

Directions

Boil beets for 45 minutes. When they are done and cooled, the skins should slip off with a little pressure from your hands. Cut off root and and cut the beets into small cubes. Place oil, vinegar, garlic, and salt in a glass mason jar or bowl. Add beets and chill. Serve the beets cold and top with a scoop of creme fraiche and  pumpkin seeds. Enjoy!

Butternut Hummus

https://foodlabboulder.com/recipe/butternut-hummus/

September 22, 2017

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.

 

Greek Bruschetta Topping

https://foodlabboulder.com/recipe/greek-bruschetta-topping/

August 22, 2017

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.