1825 Pearl A, Boulder, CO 80302
Here is a quick and awesome recipe that you can use all different vegetables in. It’s really all about the delicious dressing!
1/2 English cucumber, cut in half and diced
1 bell pepper, diced
1/2 cup cooked broccoli
2/3 package package soba noodles (they typically come in 3 bundles)
1 TBSP sesame seeds
2/3 cup toasted sesame oil
1/4 cup rice vinegar
Cook soba noodles according to direction, rinse in cold water. Mix rest of ingredients
in a bowl and add noodles. Mix thoroughly and chill until served.
I have done my research over the years on whole roasted chicken, and what I have come to find out, like most things in life… don’t over complicate it! One pan, one bird, one temp.
1 3-4 lb whole chicken, trussed
A few cloves garlic
1 onion, sliced
3 Yukon or red potatoes, quartered
1 tsp dried oregano or thyme
Turn oven to 450. Bring your bird out to sit at room temp for 20 minutes and make sure it is dry, patting dry with paper towels. This will play a major part in the crispness of the skin! Truss your chicken, if you have string. If not, I have done it without, still edible. Place in cast iron pan or other heavy roasting pan you have. Heavy handedly sprinkle with salt, about a TBSP. Place in oven for 60 minutes. Meanwhile, toss the sliced onion, garlic and potatoes with olive oil, herbs and salt. About 30 minutes into cooking, pull out chicken place that mixture under and around the chicken. Cook remaining 30 minutes. Remove from oven and baste a bit with pan juices. Let rest 20 minutes and enjoy!
(Don’t forget to save the carcass for stock!)
I love this coconut curry, and the best part about it is that is saves well for leftovers! Or, as I like to call them, bestovers…
4 cups chopped vegetables, dealers choice, all cut similarly
1 cup chickpeas
1″ ginger, chopped large
2 cloves garlic, minced
3 TSBP curry paste, red or green
2 cups coconut milk
2 cups chicken stock
1 lime, zest and juice
1 package basil, stemmed (2 oz ish, or a handful leaves)
2 TBSP canola, coconut or olive
Rice to serve
Start by cutting your vegetables! Which ever you choose, cut all a similar size, all bite size though. When choosing vegetables, thing about what you like to eat, and also what will look pretty, as we really do also eat with our eyes. Heat a large pan to medium and add oil. Add you vegetables, one type at a time, and toss to coat in oil. Start with the veg that will take the longest to cook (the most dense, it if you had carrots they would likely go in first!) and cook each a couple of minutes before adding next. Add garlic and ginger let cook a minute or two. Add curry paste and stir to break it up and cook until fragrant, 5 minutes. Add broth, cover and simmer 15 minutes. Remove lid and add coconut milk, chopped basil, lime juice and lime. Season to taste with salt and serve with rice.
This is a simple and delish dish! Feel free to add some sausage or chicken for a hot of protein.
1 cup cherry tomatoes
5 cloves garlic, sliced thin
1/2 cup olive oil
1/4 cup pasta cooking water
Red pepper flakes
2 TBSP shredded basil leaves
1/2 LB spagetti
Parmesan to top
Cook pasta according to directions, saving 1/4 cup of the cooking water. Heat a pan to medium low and add olive oil, garlic and cherry tomatoes, salt and let cook slowly about 7-10 minutes, until the cherry tomatoes begin to burst a bit. Stir in the pasta and pasta water, add basil. Portion into two bowls and serve with parmesan
These roast carrots are an amazing side, and can go in the oven or the grill too. Doing them on the cast iron pan is a great way to start, so you can really control the heat and see how burned looking they get, yet are perfect and al dente on the inside. When you can find the beautiful colored carrots, I would highly recommned that. Serve as a side or as a snack!
8 carrots, multi color if possible
2 TBSP olive oil
Squeeze of lemon
Heat a cast iron pan on high heat. Coat bottom in oil. Place whole carrots in, letting char on all sides, about 10-15 minutes. Salt and remove. When cool slice on the bias. Serve with chimmichurri or maple tahini dressing, or toss into a salad.
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 white 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 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!
1 cup flour
½ cup water
1 tsp yeast
Mix flour, water, and yeast in a tall mason jar leaving enough room for mixture to double. Let sit at room Temperature for 2 hours.
4 ½ cups flour
2 tsp salt
1 tsp honey
1 ¼ cups water
In a large bowl mix flour and salt. Create a well in the center and add the water and honey, then using a spatula mix in all of your starter. Mix by hand adjusting with more flour or water if needed until a stiff dough forms. Knead dough on a clean surface until a smooth dough forms. Cover with a damp towel and let rest for 20 minutes.
Preheat the oven to 425 (if you have a pizza stone USE IT!)
Divide the dough into roughly 10-12 pieces and shape into a ball, folding the dough into itself for a smooth top surface. Using the handle of a rolling pin, press through the center of the dough ball and roll the bagel down the pin. Place bagels on a lightly floured plate or sheet try and let sit for another 30-60 minutes, the longer the fluffier the insides will be.
Bring a large pot of water to a boil.
Add bagels 2-3 at a time depending on the size of your pot and boil for 30 seconds on each side. Drain the bagels and dip in your favorite toppings, sesame seeds, cinnamon sugar, everything and anything!
Bake bagels for 10-12 minutes, 10 for chewy and 12 or longer for crispy.
1 head cauliflower, florets
1 lemon, sliced into rounds
4 cloves garlic, sliced
⅓ cup olive oil
2 TBSP agave or honey
Heat the oven to 375 degrees. In a bowl, combine the cauliflower, lemon slices, garlic, olive oil, agave and sea salt (you can make this ahead and store in the refrigerator in a gallon zip lock bag). Spread out the mixture on a sheet tray, tightly cover it with aluminum foil and bake it for 20 minutes, stirring once or twice. Remove the foil, set the oven to broil and let it cook for about 5 minutes. You want everything to start caramelizing. Remove from the oven.
Brine (for 8 pork chops)
2 qts water
1 cup salt
¾ cup brown sugar
2 TBSP black peppercorn
10 sprigs thyme
4 bay leaves
8 cloves garlic, smashed
2 apples, halved
4 qts ice cubes
2 quarts brine
4 8-10 Oz pork chops, 1” bone-in
2 TBSP canola oil
1 TBSP salt
2 tsp cracked black pepper
2 TBSP butter
2 cloves garlic, sliced
1 shallot, small diced
½ cup white wine
1 cup chicken stock
2 cups arugula
½ cup pan juices, from “pan-seared pork chops”
½ cup cream
¼ cup dijon mustard
¼ cup parsley, picked and chopped
2 TBSP chives, sliced thin
Combine the water, salt, brown sugar, peppercorn, thyme, garlic, and apples in a pot and bring the mixture to a boil over medium heat. Stir it occasionally to ensure that the sugar fully dissolves. Place the ice into a large container. Once the brine reaches a boil, strain it out into the ice cubes and stir it until the ice has melted and the brine is completely cool.
Soak the pork chops in the cold brine for at least 5 hours, or up to overnight covered in the refrigerator. Remove them from the brine and dry them in a towel for 10 minutes at room temperature to remove any excess moisture and temper the meat.
Heat the oil in a large heavy skillet. Season the pork chops with the salt and pepper. Once the first wisp of smoke appears from the oil place the chops in the pan, pressing down on them for a few seconds to ensure the entire surface begins to sear. Let them cook for 4-5 minutes without moving them, or until the entire surface is golden brown and crispy. Using tongs, place the chops on their side with the fat cap facing downwards. Cook them like this until all of the fat has fully rendered and caramelized. Flip the chops onto the un-seared side and add the butter, garlic, and shallots. Cook them for 3 more minutes, basting occasionally, then add the wine to deglaze the pan. Add the stock and bring the pan to a simmer for 10 more minutes, or until pork has reached an internal temperature of 125F. Remove the pork from the pan and set it aside to rest. Return the pan to a boil to begin the dijon-herb glaze, and when it is ready serve the pork chops over the arugula with the glaze on top.
Bring pan juices to a boil, and reduce the mixture until only ½ cup remains. Add the cream and simmer the sauce for 1-2 more minutes, or until it thickens. Stir in the dijon, parsley, and chives and turn off the heat. Spoon the glaze over the pork and serve immediately.
This stack of beets is sure to please. You can either use goat cheese or your favorite cashew cheese to make this perfect for your taste!
2 large beets, boiled then peeled
1 leek, white part, diced
1/4 apple, diced
2 oz goat cheese or cashew cheese
2 TBSP sunflower seeds
1/4 cup fresh basil (15 leaves)
1/2 cup arugula
1 small clove of garlic
Boil beets for 45 minutes. When done, run under cold water and put pressure on the skin to peel off, it should slide off in pieces. Heat a small pan to medium heat, add 1 TBSP olive oil. Place leeks and apples in, salt and stir to coat. Turn down to low and cover, checking to make sure its not burning but rather cooking down. This should take 30-40 minutes. Place 1/4 cup olive oil, garlic, basil, arugula, sunflower seeds and salt in a container that fits a hand blender or a food processor. Blend to mixed but with still with texture. Once the leek mixture is cooked, add goat or cashew cheese and mix well. Slice beets very thin and even, save the smaller rings for salad or future use. Pour some pesto on a plate, then beet slice, cheese mixture and repeat. You should have 2 stacks when you are done. Save any leftover pesto, and enjoy your vegetables!