Favorite Recipes From Boulder

My December trip to Boulder couldn't have been better. Warm weather, great food and conversation, and lots of time with Phil, Deborah, and Lennon. Phil has a big vegetable garden in his backyard, and is trying to keep it going through the Colorado winter. It's hard, but he's got beets, lettuce, arugula and kale among his winter crop. He covers everything with a big plastic sheet to keep out the frost. Anyway, his cooking is centered around vegetables because of the abundant crops he has grown. Several vegetable recipes follow, which I enjoyed and will make this winter. I hope you enjoy them too.

Kale and Mushroom Saute

Kale, washed and roughly chopped
Crimini mushrooms, cleaned and left whole
olive oil
salt and pepper

Heat about 1Tablespoon olive oil in saute pan, add kale, and saute for quickly (1-2 minutes) until kale is wilted. Add crimini mushrooms and more oil if needed. Sautee until mushrooms are cooked. Add salt and pepper. This is a delicious side dish that will compliment meat, chicken, lamb or fish.


Kale Chips and Sesame Seeds

kale, washed and roughly chopped
coconut oil (olive oil can be used if you don't have coconut oil)
sesame seeds

Place kale on a cookie sheet, drizzle with liquid coconut oil or olive oil and salt and pepper. Toss with hands to coat kale. Cook in 350 degree oven for approximately 20 minutes, or until kale gets crisp. It will get quite crisp with the coconut oil, less crispy with the olive oil. Remove, place in bowl and sprinkle with sesame seeds. Enjoy.

Carrot, Parsnip and Onion Puree

2 parsnips, peeled and cut in small chunks
4 large carrots, peeled and cut in small chunks
1/2 onion, peeled and cut in small chunks

Place above ingredients in boilding water with a little sugar and salt added to water. Cook until tender. Remove and place in blender to puree. Add 2 Tablespoons butter plus 1/2 cup milk or chicken broth, or as much as needed to reach the desired consistency. Season with salt and pepper.

This is absolutely delcious, and although Phil tells me it's an old fashioned recipe, I think it is perfect to serve with any meal, especially chicken or turkey. It should also freeze, so make a double batch and freeze the rest.