Category Archives: Vegetables

Roasted Veggies

 

Roasted Veggies

Course Side
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 zuccini cut into 1/4-inch slices
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow pepper cut into 1-inch pieces
  • 2 red onions cut into 1-inch pieces
  • 1 pint cherry tomatoes cut into halves
  • 2 tsp organic rosemary dried
  • fine sea salt to taste
  • organic ground black pepper to taste
  • 1/8 cup olive oil
  • 6 cloves garlic minced

Instructions

  1. Preheat oven to 400°F.
  2. Combine all ingredients except garlic in large bowl; toss to coat. Season, to taste, with salt and pepper.
  3. Spread evenly in roasting pan. Roast 15 minutes, stirring occasionally.
  4. Remove from oven and turn veggies. Add garlic cloves.
  5. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 15 minutes longer.
  6. (Can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 450°F oven until heated through, about 40 minutes.)
  7. Transfer roasted vegetables to large bowl and then serve.

Roasted Cauliflower

It took me 50 years to realize that I love cauliflower. In the past, it was a white hard veggie, that crumbled into bitter unpalatable flavors in my mouth. The only way I would eat it was covered in ranch dressing, which from a nutritional aspect, probably totally negated any benefit of eating a vegetable. I am now the roasted cauliflower queen. I probably eat 2 heads of cauliflower a month.   Mostly for dinner, but with leftovers sprinkled into breakfast and lunch on a regular basis.   It is easy to make, and roasting cauliflower gives it a nutty flavor that is in no way related to the raw veggie.

Roasted Cauliflower

Course Side
Cuisine Indian

Ingredients

  • 2-3 tbsp olive oil
  • 1 tbsp organic curry powder
  • 1 tsp organic ground cumin
  • 1 tsp organic ground coriander
  • 1/2 tsp fine sea salt
  • 1/8 organic red pepper flakes
  • 1 head cauliflower rinsed and cut into florets

Instructions

  1. Preheat oven to 425°F.
  2. Toss olive oil with spices.
  3. Toss cauliflower with olive oil mixture.
  4. Spread out in large roasting pan (do not over load the pan).
  5. Roast in oven for 20-30 minutes.
  6. Serve as an appetizer or side dish.

Eat More Soup!

I realize we are getting to the end of soup season in Colorado. But, I’m sure there is one more snow storm left in the system … so run out and get these ingredients so that you can hunker down and make some soup (if and when the snow finally comes). And if it doesn’t snow, make some anyway. I just had some leftovers for lunch, cold, and it was still very tasty.

Curried Lentil and Cauliflower Soup

Course Soup
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 -6

Ingredients

  • 1/2 head of cauliflower cleaned and cut into florets
  • 1 tbsp olive oil
  • 1 tsp fine sea salt
  • 1 cup red lentils
  • 1 onion minced
  • 1 stalk celery minced
  • 4 cups vegetable stock
  • 2 cups water
  • 2 organic cinnamon sticks
  • 1-2 organic bay leaves dried
  • 2 tsp organic turmeric
  • 1 tsp organic ground cayenne
  • 1 tsp organic ground cumin
  • 1 tsp fine sea salt
  • 1/2 tsp organic ground black pepper
  • dash Cholula sauce

Instructions

  1. Toss the cauliflower with olive oil, sprinkle with sea salt and roast in oven at 425°F for 30 minutes.
  2. Meanwhile, saute the onion and celery in olive oil until the onions are translucent (about 5 minutes).
  3. Add lentils and saute for 2 minutes.
  4. Add chicken stock, bay leaves, cinnamon sticks, and bring to a boil.
  5. Reduce heat and simmer for 20 minutes.
  6. Remove and discard cinnamon sticks and bay leaves. Add turmeric, cayenne, and cumin.
  7. Add roasted cauliflower to the lentils, along with water and blend together either with an immersion blender, or in small batches in a blender … (make sure soup is cool, don’t burn yourself!) I think this soup is better after it sits for a bit to let the flavors meld together.
  8. Return soup to pot and heat.
  9. Season to taste with salt and pepper.
  10. Top with a dash of Cholula hot sauce (and a spash of chimichurri sauce if you are so inclined) before serving.

Tips for using Flavored Sea Salts

At the farmers’ markets last summer, we tested over 14 different flavored sea salts. We had sample tastings of everything from Habanero Sea Salt (a Texan favorite) to Ginger Beet Sea Salt (amazing color, but lacking in flavor at the time… this one is back in our test kitchen and we hope to re-introduce it next year). Based upon customer feedback, we narrowed our product offering to the following:

Black Truffle Sea Salt

Smoked Applewood Sea Salt

Lime Sea Salt

Rosemary Lavender Sea Salt

Garlic Sea Salt

Sel Gris (French grey sea salt)

Throughout the summer, loyal customers returned time and again to share how they had used the flavored sea salts. Below are a few of their tips. If you have any other recipe favorite, please let me know. We’d love to add them to our list.

Black Truffle Sea Salt was the hit of the Vail Farmers’ Market. We wish we had a video of the reactions… definitely YouTube material. Maybe next year we’ll become technically savvy enough to to take one. Sprinkle this Italian taste of heaven on:

– popcorn
– french fries (a la Lark Burger)
– hamburgers or steak
– pasta (especially good with Parmesan cheese)
– potatoes, eggs, mushrooms
– veggies (especially snow peas)
– soups, salads and stews…

We really haven’t found anything that doesn’t improve with just a little truffle salt. Be warned, a little goes a long way. The truffle is powerful, and too much is not a good thing. Get creative and enjoy.

Smoked Applewood Sea Salt has become the appetizer accompaniment in our house. Sprinkle a little on:

– blue cheese on a cracker, and serve with red wine (my favorite)
– a kobe beef hamburger
– steak
– eggs (almost as good as bacon)
– chicken, fish, lentils, pork, roast beef, potatoes, beans, tomatoes…
– rim your bloody mary glass!

Lime Sea Salt was very popular with the margarita crowd. Also good with fish, chicken, guacamole, and on fresh fruit.

Sel Gris is a favorite among our restaurant customers. Our chefs use it to finish dishes in their restaurants such as fish, scallops, chicken. This salt is high in minerals and moisture has a very clean taste. This is the salt of salts!

Garlic Sea Salt This is the best you will ever taste. Freshly ground for bold flavor, this is an excellent complement to Italian food – pizza especially. Also broccoli, popcorn, chicken, steak, potatoes, tomatoes, soups, stews, and of course bread!

Rosemary Lavender Sea Salt has fresh ground rosemary, lavender and French grey sea salt. It makes an excellent rub for chicken, pork, and steak. This was very popular with our vegetarian customers… think green beans, snow peas, tomatoes, carrots, potatoes…

These are just a few of our customers tips. There are no rules, get creative and sprinkle away!

Leftover Mashed Potatoes? Pancakes!

Delicious and easy—potato pancakes. If you used garlic in your mashed potatoes, even better. Serve with ketchup, hot sauce or apple sauce.

Leftover Mashed Potatoes? Pancakes!

Course Breakfast, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 2 cups mashed potatoes
  • 1 onion finely diced
  • 1/4 cup flour
  • 2 eggs
  • 1/2 tsp fine sea salt
  • 1 tsp organic freeze-dried chives
  • 1/4 tsp organic ground black pepper

Instructions

  1. Beat eggs. Blend in potatoes, flour, salt, pepper and chives. Add more flour if needed.
  2. Heat up skillet medium-high with canola oil.
  3. Drop 1/4 cup batter on skillet. Cook until golden, then flip.