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Lemon Roasted Cauliflower

February 24, 2020

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.

Pan Seared Pork Chops with Dijon Herb Glaze

February 11, 2020

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

Pork Chops
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.

Beet Stack

January 10, 2020

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
Olive oil
Sea salt

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!



Tortilla Soup

October 7, 2019

Tortilla Soup w/ Avocado

1 24 oz can  fire roasted tomatoes.
1 white onion, cut into large chunks, a couple TBSP diced small and reserved for garnish
3 mildish peppers, a variety of Anaheim, Poblano, Cubanelle, cut into chunks
3 cloves garlic
Tsp each cumin and oregano
3 cups broth or water (always check if your broth is salted, so you know how much sea salt to add)
Sea Salt
2 TBSP olive oil
5  yellow or white corn tortillas
Handful of cilantro
2 cooked and shredded chicken thighs, shredded

 Heat a medium sized pot to medium high and add oil.  Add onion and garlic. Cook for a few minutes.  Add peppers and turn heat to medium, cook for 10-20 minutes, stirring on occasion. You want the onions to start slightly browning.  Add dried herbs. Let cook 5 more minutes then add tomato. Add broth, chicken  and salt. Put on lid and simmer for 20 minutes. Toss the tortillas in and they will dissolve. Stir in cilantro and serve.
Garnish with cabbage and radishes or whatever you may have at home that looks good!

Tuna Tostadas with Harissa Aioli

September 20, 2019

These are quick, cool and delish!

6 Oz sushi grade tuna, small diced
1 TBSP olive oil
1 tsp maldon sea salt
½ english cucumber, small diced
1 jalapeño, seeds removed and small diced
1 lime, juiced
¼ cup cilantro, picked and chopped
1 TBSP harissa
¼ cup fresh aioli
8 small corn tortillas, fried
1 lime, cut into wedges for serving

In a mixing bowl, dress the diced tuna with the olive oil and maldon sea salt. In a separate bowl combine the cucumber, jalapeno, lime juice, and cilantro. In a third bowl, combine the harissa and the aioli, and whisk it until smooth. Top the fried tortilla with a scoop of tuna and the cucumber mixture. Place a dollop of the aioli right on top, and serve your tostadas with lime wedges.

Fresh Aioli

½ lemon, juiced
3 egg yolks
1 tsp dijon
½ tsp salt
1 clove garlic, microplaned
2-3 cups neutral oil (canola, vegetable, sunflower, etc..)

Combine the lemon juice, egg yolks, dijon, salt, and garlic. Whisk the mixture together, and then slowly and steadily pour the oil in while quickly whisking. Continue to whisk in the oil until you reach the desired consistency.


6 TBSP Aleppo chili flake
¼ cup hot water
4 cloves garlic, microplaned
1 tsp caraway, toasted and ground
1 tsp cumin, toasted and ground
2 TBSP hot paprika
¼ cup olive oil

Steep the aleppo chili flake in hot water for 5 minutes, then drain it and mix it in with the remaining ingredients.

Shaved Zucchini Salad

August 19, 2019

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
Handful parsley
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.

Watermelon Salad

August 15, 2019

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
Olive oil
Red chili powder, for dusting

Toss all ingredients with each other, chill until served. Dust with chili powder.

Mini Quiches

July 17, 2019

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!


9 eggs
½ cup half and half
6 slices ham, diced
6 slices swiss cheese, diced
1 onion, diced
3 cups hash browns, shredded, frozen
Olive oil
Fresh oregano


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. 

Lemongrass Beef Noodle Bowl

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
1TBSP honey
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
2 limes
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
Chili flakes

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

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


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!