Recipes

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Spring Asparagus Pasta

Happy Spring! We’ve been eagerly awaiting the arrival of warmer weather to Boulder and Louisville. 

What a better way to ring in Spring with an easy-to-make, zesty, lemony, asparagus pasta! 

This simple preparation makes a great base for all the bounty of spring. Make it your own, add some yellow squash, Anaheim pepper, or any of the colorful veggies making their spring debut in the produce aisle.

Ingredients:

  • 8oz of your favorite pasta or fresh ravioli
  • 2 tablespoons unsalted butter
  • 2 cups sliced organic mushrooms
  • 1 tablespoon organic extra virgin olive oil
  • 1 bunch of fresh organic asparagus with tough ends cut off and chopped into thirds
  • Juice of 1 organic lemon
  • 2 tablespoons fresh organic parsley, roughly chopped
  • 1/4 cup organic walnut pieces (from our bulk aisle) or try pine nuts for a sweet kick
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/4 teaspoon fresh ground black pepper (optional)

Method:

  1. Bring a pot of water to a boil over high heat. Prepare the asparagus, while waiting for water to boil. Break or cut off the tough ends of the asparagus, chop the parsley and grate the cheese.
    Once the water is boiling add the pasta and cook according to package directions.
  2. While the pasta is boiling, melt butter in a large sauté pan over medium. Add the mushrooms and allow them to cook for just a couple of minutes until they start to brown. Add the asparagus and the olive oil to the pan and toss everything around to avoid burning the butter. Add the asparagus. Cook it all together, tossing frequently, until the asparagus is tender.
  3. Once the pasta is cooked, transfer with a large slotted spoon from the pot to the sauté pan. Squeeze the lemon juice and coate the pan Sprinkle in the parsley and walnuts and toss again. Add the parmesan cheese and toss. Sprinkle the pepper over the top and serve.
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Blackberry Crisp

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup light-brown sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 teaspoon coarse salt
  • 2 3/4 pounds fresh blackberries (5 pints)
  • 2 tablespoons instant tapioca
  • 3/4 cup granulated sugar
  • 1 tablespoon grated orange zest, plus 1/4 cup orange juice

Method:

  1. Preheat oven to 375 degrees.

  2. In a food processor, pulse flour, brown sugar, butter, and salt until combined. In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice.

  3. Pour blackberry mixture into a 2-quart baking dish. Sprinkle evenly with flour mixture.

  4. Bake until topping is golden and juices are bubbling, 50 minutes. Let cool 20 minutes. Serve warm or at room temperature.

 

PREP: TOTAL TIME: SERVINGS: 8

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Canned Apple Spice Pie Filling

Makes 6, 1qt homemade canned gifts and 1 mini pie for the chef
*2 quarts of filling makes one 9 inch pie, so you’ll want to give each person 2, 1qt cans.  

Ingredients
4 cups sugar
1 cup cornstarch
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
¼ tsp. ground turmeric
1/8 tsp. ground cloves
2 tsp. salt
9 cups water
4 Tbs. lemon juice & the grated zest of 1 lemon
6 pounds apples
Canning jars and lids

Method
Begin by sterilizing your canning jars, lids & rings by boiling them in a large pot of water.
 
Next, begin to prepare your pie filling. In a large pot, mix sugar, cornstarch & spices. 

Add salt & water & mix well. 

Bring to a boil & cook until thick & bubbly. 

Remove from heat & add lemon juice & zest.

Peel, core, & slice apples.

Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.

Fill jars with hot syrup & gently remove air bubbles with a knife.

Put lids on & process in a water bath canner for 20* minutes.

*Add one minute additional processing time for each 1,000 feet above sea level.

 

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Turkey Stock

Whether you’re making a turkey for Thanksgiving or for some other affair, make sure and always save your leftover turkey carcass, so you can make a tasty turkey stock. It’s rich, versatile & can be frozen for many uses, like soups, later on.

Makes at least a gallon of stock
*** but could make more if you had a really large turkey, just increase the vegetables & water a bit. 

Ingredients
1 turkey carcass
4 large carrots, cut in half
4 – 6 stalks of celery
1 large onion, skin on & quartered
Salt & pepper
Herbs: parsley sage, rosemary & thyme are classic along with a bay leaf or two, but use anything you have leftover, fresh or dried. If using dried, add about a Tbs. of each sage, rosemary & thyme. 

Method
Get out your biggest stock pot. You may have to break the carcass in half but get it into the pot along with any leg or wing bones, skin or pan drippings you may have leftover.

Put celery stalks (including any leaves if you have them) in with the turkey as well as the carrots & onion. If you happen to have bought carrots with the green tops, put the tops in too.

Put 2 Tbs. of salt & 1 Tbs. pepper into the pot along with 1 Tbs. each of the dried herbs & 1 bay leaf. If you have leftover fresh herbs, put them in the pot, stems & all. 

Next, add enough water to cover the bones & vegetable scraps by a good couple inches. There should be at least a gallon and a half of water in the pot. Bring to a boil & then reduce the heat to a simmer & cook for 2 hours.

At the end of 2 hours….
Let stock cool & then strain through a colander. Pick any edible leftover meat off the bone & set aside. If you have cheesecloth, strain the stock a second time through a colander lined with the cheesecloth for a clearer broth. Taste to correct for salt & pepper.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Mama T’s Western Slope Peach Salsa

There is nothing like a Colorado organic peach! You can eat this salsa right away with chips or grilled chicken or fish, and then can some to brighten the darkest winter evenings.

Makes about 5 cups
Multiply the recipe by at least 3 if you are going to go through the trouble of canning.

Ingredients
4 cups of organic Western Slope peaches peeled, pitted & diced
½ medium red onion, diced
6 Tbs. fresh lime juice
6 jalapenos seeded & chopped (or 4 serrano chilis or ½ a habanero if you really like things spicy)
1/2 tsp. salt
1 large clove of garlic, minced
3 Tbs. cilantro, chopped (omit if you dislike cilantro or use fresh mint instead)

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack. 

Method
To easily peel peaches, bring a pot of water to a roiling boil. Cut a shallow X in the bottom of each peach. Carefully immerse the peaches in the boiling water & parboil for 60 – 90 seconds. Remove using tongs & plunge peaches into an ice water bath & the skins will peel right off.

In a large non-metal bowl combine all ingredients & allow flavors to marry for 1 hour. Taste & make any seasoning adjustments necessary. At this point, chill if you will be using it soon or immediately pour salsa into clean jars leaving ½” space at top. Don’t forget to gently tap the jar to remove air bubbles. Wipe the rims clean, center the lid, and tighten the two-piece lid. Place filled jars in boiling water to cover by 1 inch. Boil for 10 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Salsa lasts approximately 3 weeks refrigerated once opened.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Mama T’s Dilly Beans

These are so good that it is hard to wait 2 weeks to enjoy them. These lil’ dilly beans are great to serve for Thanksgiving and make really nice gifts too!  

Makes 4 pints 

Ingredients
2 lbs. of organic green beans, trimmed
2 tsp. crushed red pepper
4 large cloves of garlic sliced in half
4 dill heads
2 ½ cups of water
2 ½ cups white wine vinegar
½ cup pickling salt

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.

Method
Prepare your ingredients & sterilize your jars. Pack the beans, lengthwise into clean, hot pint jars. To each pint add ½ tsp. crushed red pepper, 2 halves of garlic & 1 head of dill. Combine the water, vinegar & salt in a saucepan & bring to a boil. Immediately pour over the bean leaving a ½ inch of headspace. Screw on two-piece lids. Place filled jars in boiling water to cover by 1 inch. Boil jars for 5 minutes*, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. 

Do not worry if the beans look shriveled right after processing. They will plump up in a few weeks. Let the beans stand for at least 2 weeks before serving.

*If using quart jars, process for 10 minutes plus the additional 1 minute for every 1,000 feet above sea level.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Tri-Color Pickled Carrots with Ginger and Mustard

The beautiful bunches of orange, red & yellow carrots from the farmer’s market or your backyard garden are perfect here. But, the standard orange carrots from the produce department will also be fabulous.

Ingredients
10 medium carrots (about 2 lbs.)
2 cups white balsamic vinegar
3 Tbs. raw sugar
3 Tbs. kosher salt
4 quarter-size thin slices fresh ginger, peeled
4 garlic cloves, thinly sliced lengthwise
3 Tbs. brown mustard seeds
1 Tbs. coriander seeds
1/4 tsp. crushed red pepper

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.

Method
Remove green tops & the very tip from carrots. Scrub gently and cut into ¼” matchsticks. Leave as long as your jar will allow. Bring 3 cups water & all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Pack carrots into clean, hot jars. Immediately pour hot pickling liquid, ginger & spices over the carrots leaving ½” of space at the top of the jar. Screw on two-piece lids and place filled jars in boiling water to cover by 1 inch. Boil jars for 10 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water and let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Refrigerate overnight to let flavors develop. Serve cold.

Pickled carrots last up to 1 week, refrigerated, after opening. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Potato Bilini with Lox and Dill

Serves

Ingredients
1 small yellow onion
1 lb. (approx.) Yukon Gold potatoes
1 tsp. chopped fresh dill, plus sprigs for garnish
1/2 tsp. salt
freshly ground black pepper, just a pinch
1 large egg white
4 oz. lox
1/4 cup reduced-fat sour cream
1 cup olive oil for frying

Method
Preheat oven to 450 degrees. Grate onion & potatoes on the large hole side of a box grater. Place grated onion in a fine sieve & press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper & egg white in a medium bowl, and stir to combine. Heat 1/2 cup oil in a 2 inch skillet. When surface starts to shimmer, reduce heat to medium. Form pancakes by dropping about 1 Tbs. of the potato mixture in pan, then flattening each into disks. Fry until golden brown on bottom, flip & fry until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Couscous with Roasted Vegetables

Serves: 4

Ingredients
4 oz. couscous
boiling water
4 Tbs. extra virgin olive oil
sea salt and freshly ground black pepper
1 tsp. harissa paste
2 parsnips, peeled & cubed
1 carrot, peeled & cubed
1 bulb fennel, white part only, sliced
juice of ½ a lemon
fresh cilantro, small handful roughly chopped

Method
Put couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water.

For the vegetables,  just toss them in oil and season with salt & pepper. Roast at 400 degrees for 35 min. Toss with lemon juice & herbs. Then toss with couscous.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Paul’s Mom’s Perfect Pot Roast

This pot roast meal was my family’s Sunday dinner favorite (in the Midwest midday meal is dinner) as I grew up in our household. Mom put it on before we went to church and it was ready by the time we got home. I know it cooked a long time, because church in those days, seemed to go on forever. Anyway, it will always be one of my forever favorite comfort foods – and yes, mom did give me permission to share it with you. Enjoy!

Serves
4 – 6

Ingredients
3lb. chuck roast (at least)
2 stalks celery one inch pcs.
2 carrots one inch pcs.
10 small red new potatoes
1 cup flour seasoned with salt and pepper
2 Tablespoons of oil
***Quantities are mere guidelines, the technique is the important part

Method
Dredge the roast in seasoned flour. Sear the floured roast on all sides in a pan with using the 2 Tablespoons of oil. When all sides are nicely browned, add 2 cups of liquid (chicken broth, beef broth, vegetable broth, water ( the last choice) and add a bit of wine to any of these if you wish.

The key from this point forward is to cook the roast very slowly on top of the stove. If you are using a cast iron pot you should not see steam escape, if you are using stainless steel ware the lid should not chatter, in any case the lid should fit tightly. This creates a small amount of pressure helping to tenderize the meat. The most fool proof way is to put the seared roast in to a crock pot. All of these techniques will require up to 6 hours of cooking time, 8 hours in a controlled crock pot is not too long.. If the roast is cooked at the correct temperature the vegetables will not be over cooked but will be tender and sweet even when added in the beginning.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.