Cauliflower Grits

Fried Pickles

 

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Fried Pickles

Author Matt Collier, Seeds Library Cafe

Ingredients

  • 4 each Cajun Mountain Girl pickle wedges drained
  • 1/2 cup freshly milled flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon dried oregano
  • 1/2 cup soda water
  • 1 pinch salt

Instructions

  • In bowl mix together all dry ingredients then whisk in water till combined and the batter is smooth.  Dry off pickles with towel and then drop into batter and pull out one at a time making sure to let excess batter drip off. 
  • Drop into 325-350 degree oil and fry till golden brown then remove to towel lined plate and taste for salt.  Sprinkle extra salt over the top if needed.

Nachos

 

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Local Nachos

Course Snack
Keyword nachos

Ingredients

  • 1 bag Bolder Chips blue corn chips
  • 3 oz LoCo jack cheese wedge grated
  • 1 cup pinto beans cooked
  • 1/2 cup olives sliced
  • 2 each green chiles (let thaw, comes frozen) roughly chopped
  • 1 each watermelon radish sliced
  • 1 each small red onion sliced

Nacho Beef (option)

  • 1 pound ground beef seasoned and cooked
  • 1 each small yellow onion diced
  • 4 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 cup water

Instructions

  • Preheat the oven to 400. First cook down yellow onions over medium to high heat until lightly browned and starting to soften, 3 to 4 minutes. Add the garlic and cook for 1 minute.
  • Add the beef, sprinkle with salt and black pepper, and cook, stirring, until starting to brown, 2 to 3 minutes. Stir in the chili powder, ground cumin, and smoked paprika cook for 1 minute. Pour in water and continue cooking until the water has reduced by half and the beef is cooked through, 3 to 4 minutes.Turn off the heat and cover with a lid to keep warm.
  • Spread corn chips on baking sheet. Cover evenly with half of the cheese. Layer beef, beans, olives and chiles. Cover with remaining cheese. Bake for 5-6 minutes or until cheese is melted. Top with radishes, red onions and optional cojita cheese.

Corn Dog

 

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Corn Dog

Course Snack
Cuisine American
Keyword corn dog
Servings 8 corn dogs
Author Matt Collier, Seeds Library Cafe

Ingredients

  • 1 cup white or yellow Ute Tribe cornmeal
  • 1 cup freshly milled flour
  • 1/2 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 each egg
  • 1 cup milk or non-dairy alternative
  • 2 quarts safflower oil
  • 2 packs Sky Pilot green chili brats

Instructions

  • -Place oil in very large pot as once you begin frying the oil will rise and has the potential to overflow so using a 1.5 gallon to 3 gallon pot or castiron is preferred.  Bring up slowly to a temperature around 325 to 350 degrees.  
  • In a large mixing bowl mix together the cornmeal, flour, salt, sugar and baking powder.  Once combined mix in the egg and milk making sure till just combined and let sit in fridge for 10 minutes.
  • Place skewers into the sausages and make sure the sausages are dry and have no congieled fat on them as it will make the batter slide off. 
  • Roll the sausages in the batter making sure to coal well and hold the sausages up to let any excess drip off then gently drop them into the hot oil.  Fry for about 2 to 3 minutes then remove to a towel lined plate.  

Peach Greens Smoothie

 

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Peach Greens Smoothie

Course Breakfast

Ingredients

  • 1 cup frozen local peaches
  • 2-3 handfuls of chard, spinach or microgreens
  • 6 oz Five Freedoms Dairy Greek yogurt
  • 1/2 cup Oatis Oats oatmilk
  • 1 tbsp Highland Honey

Instructions

  • Place peaches, oat milk, and yogurt into blender. Blend until all ingredients are well incorporated.
  • Add in spinach and blend until well combined.
  • Add Spark+ Honey granola if desired. Enjoy!

Rainbow Roots Arugula Salad

 

Rainbow Roots Arugula Salad
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Rainbow Roots Arugula Salad

Course Salad
Servings 4 people

Ingredients

  • 2 cups Full Circle Farms butternut squash cubed
  • 1 cup Aspen Moon Farm celeriac cubed
  • 3 each Croft Family Farm carrots 1-inch pieces
  • 1 each Red Wagon Farm purple daikon radish cubed
  • 2 each Red Wagon Farm watermelon radish 1-inch pieces
  • 1 each Croft Family Farm small red onion wedged
  • 4 cloves garlic peeled
  • 1.5 tbsp olive oil
  • 1 each lemon
  • 2 cups Tasty Acres arugula
  • salt and pepper to taste

Instructions

  • Preset your oven to 425. Toss all vegetables (aside from the arugula) in one tablespoon of olive oil, salt and pepper in a bowl.
  • Put on a baking sheet. Roast for 30-35 minutes.
  • Serve vegetables over handful of arugula with a squeeze of lemon and remaining olive oil (if desired).

Simple Apple Pie Filling

 

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Simple Apple Filling

Course Dessert
Prep Time 3 hours
Servings 1 pie
Author Jodie Popma, Smart Food Made Simple

Ingredients

  • 8 cups apples peeled and chopped
  • 2 tbsp coconut flour
  • 3 tbsp maple syrup
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Instructions

  • Place apples in a crockpot.
  • Create a slurry with the remaining ingredients in a separate bowl.
  • Pour mixture over apples and mix well.
  • Cook for 3 hours on low.
  • Enjoy over oatmeal, amaranth, yogurt, or homemade ice cream.

Roasted Pepper & Tomato Salad

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Roasted Pepper & Tomato Salad

Author Jodie Lindsay Popma, chef and owner, Smart Food Made Simple

Ingredients

  • 3 sweet peppers
  • 5 ripe tomatoes
  • 1/2 tsp chili flakes (Picaflor is great)
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lemon, grated rind and juice
  • olive oil - drizzle
  • chopped parsley - for garnish

Instructions

  • Preheat oven to 420 degrees. Place peppers on a baking sheet and roast. Turn every few minutes, for about 10 minutes, until the skins blacken. Add tomatoes to the baking sheet and roast for another 5 minutes.
  • Remove from oven, place peppers in a brown paper bag, and set aside to cool. Allow tomatoes to cool, until they can be handled.
  • Remove the skins from the peppers, carefully, then remove the seeds. Chop peppers and tomatoes, then place in a mixing bowl.
  • Add chili flakes, onion, garlic and lemon. Sprinkle parsley on top with a bit of salt.
  • Serve at room temperature.

Cauliflower Grits

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Cauliflower Grits

Author Kelly Whitaker, chef and owner, Basta

Ingredients

  • 1 head of cauliflower, finely grated
  • 3 tbsp butter
  • 1 shallot, finely diced
  • 1 cup Fruition Farms Cacio Pecora, finely grated
  • salt and pepper, to taste

Instructions

  • Heat a medium saute pan and melt two tablespoons of butter. Add the shallot and cook until soft.
  • Add the grated cauliflower and cook for three minutes. Cauliflower should remain a little firm.
  • Take the pan off the heat. Add remaining butter, salt and cheese. Stir until melted all the way through.
  • Plate and shave cheese and cracked pepper on top.