Two streamlined recipes to make the very most of a star spring vegetable: 1. Two Toned: Asparagus Frittata with Uncured Turkey Bacon, Romano Cheese and Chives 2. Red Potato, Asparagus and Smoked Oyster Salad with Sharp White Cheddar and Lemon Zest Let’s get right to it – for a fine brunch dish with great eye…
Tag: Vegetables
Wild Asparagus Soup and Other Joys
I spy asparagus! My good friend Loui and I took a walk with her dog Simon last week while I was visiting her and her husband up in northern Colorado. She brought several newspaper bags along – one for Simon – and two for picking the wild asparagus. Which reminds me of a little Jerry…
Spring Rolls with Japonica and Sushi Rice, Sesame Ginger Marinated Green Beans, Mixed Lettuce and — Sriracha!
I love the transformation that takes place with a round of rice paper when I make spring rolls ~ Whatever you choose to roll up inside, you create this beautiful, translucent, portable delight! Don’t you just love them? Sriracha – the oh-so-spicy Vietnamese hot sauce – makes everything a little bit brighter! A dot here, a…
Snow! and Grilled Asparagus Pizza with Oregano Lemon Pesto
Nothing says spring in the kitchen like asparagus, even when it’s decided to snow again outside. Darn…. but then I walked outside. It is sooo beautiful. I took so many photos after the storm – they might find their way into a second post today. You won’t mind, will you? I love to take walks…
A Fervent Planting Day, Spring Altar, and Persian Soup
A wildness is coursing through my veins, bucking winter out of nooks and crannies with a single minded purpose. Get out in that dirt, and start digging. When I did, I immediately unearthed three carrots from last fall – they were crisp, and looked so inviting I came back inside, kicked off my shoes, and ate…
More Snow! and the “Cozy Factor” of Barbequed Baked Beans
We’ve had a lot of snow! Coming inside after shoveling for the 4th or 5th day in a row, invigorated by the cold, the idea popped in my head to make a batch of baked beans with my favorite barbeque sauce recipe, hailing back to the days of cooking demos at Happy Heart Farm CSA in Ft. Collins,…
A Bit of Winter Garden Magic plus Butternut Squash and Feta Stuffed Pasta Shells with “Under the Leaves” Herbs
With mud in view the garden called out to me like a siren this gray February day, snow clouds descending and Mount Lamborn no longer in view. Everything has been covered in white here for weeks, and coming home from a five day trip I smiled, seeing brown leaves and black earth, re-emerging through the melting snow. Once out…
Garbanzo Artichoke Sliders with Sundried Tomatoes, Lemon Basil Pesto and Sweet Potato “Buns”
Believe it or not – with the Slider Craze that’s sweeping the globe, these are my first ever, though a very tasty jumping off point – sliders. Of course they are untraditional, because that’s just how it generally works in Pachamama’s cocina. Some folks steeped in slider tradition may even not believe they ARE sliders, but…
Beet Chips with Kosher Salt and Rosemary
The temperature was -4 early this morning, with a very thin, fine powder of new snow over all. The garden is buried, with my popcorn and cranberry garland from the holidays swinging forlornly from some branches out back. Sweet juncos, a chickadee or two, and flickers will soon be flitting about in spite of the frigid…
Stuffed Cabbage with Smoked Cheddar Mashers, Tempeh Italian Sausage and Heirloom Tomato Sauce
My New Year’s wish for you: May you stay open hearted, full of compassion, grounded – and make the choice to eat good food! Keep Pachamama in mind with love as you walk through your days, and choose what you eat. And now for that good food. To me, this vegetarian recipe is an absolutely ideal winter dish. Your…
Pumpkin Dal…and the North Fork Valley International Food Club
Last year a group of foodie friends in the Paonia area created the North Fork Valley International Food Club, a monthly gathering featuring cuisines of the world, selected by the whim of a dial spun on a roulette board of a couple dozen different countries. From Thai, to German, French, Moroccan, Brazilian, Japanese and many more, the chosen Saturday…
Butternut Squash Soup with Leeks, Anaheim Chilies and Dried Italian Plums
Fall. I am finally up for it! I made an autumn wreath from fresh sage and fire thorn berry clusters the other day for my front door. Welcome! After a kinda unsettling bout of digestive funk, I am finally comin’ round, I hope, and having some energy to get back into my work, harvest nearly…
I Had Dreams of This Tostada….
Yes, I dreamt up this tostada, fully awake but mesmerized, standing in and meandering through the fall garden, creating in my head with what was possible – given ingredients in my pantry and what could be harvested that day. Autumn in the garden is soo beautiful, with goldfinches landing on ripe sunflower heads, making them bob and…
Praying Mantis Encounter – and a recipe for Grilled Chicken Marcellina
The garden is an exquisite jumble of greens and all of those coveted colors – red, orange, yellow, purple….and I’m harvesting, canning and freezing like mad whenever I get a few hours to spend. I love it of course! What is not to love about these tomatoes? One of the most prolific vegetables this season have…
Pachamama's Beautiful Food 