Corn and tomato salad with torn croutons 3 ears corn, kernels cut and cob scraped 1lb baby multicolored tomatoes, seeded and cut into ½ inch pieces 4 green onions, cut on sharp bias and soak in cold water ¼ cup red wine vinegar 1 cup torn croutons–add more if needed (take stale, crusty bread…
The grass is greening up, the aspens are budding, the Pasque flowers are blooming, and the baby cows are dotting the meadows along the Elk River Valley. Yep, it is spring in the Rockies! With that, the chefs picked a perfect spring recipe to share with you. We hope this brightens your day and tantalizes…
We’ve had a powerhouse team of chefs in the kitchen this winter, so it is hard to know who to ask for a recipe to share with you, as they all have an arsenal of amazing dishes. This time around, we asked Chef Jonathon to share a recipe you all could enjoy at home. There…
With fall on the doorstep and winter rounding the corner, especially in the Rocky Mountains, I love to warm myself up with a hearty classic Colorado Pork Green Chile with Dos Quesos on the side. These recipes are great to enjoy over a setting sun when the air gets brisk, and they go great on,…
Melissa’s treats are always a crowd favorite….who doesn’t love a few extra desserts while on vacation? These are basically a Blondie bar with all the essential s’more ingredients folded into the batter. Bake a day ahead and refrigerate overnight to make cutting easier! Recipe can easily be doubled for a party size batch. Ingredients: •…
Cioppino Broth Recipe courtesy of Chef de Cuisine David Lossing, Vista Verde Ranch This is a dish I have tweaked and played with for many years and that continues to be one of my favorites. I was first exposed to it living in the Bay Area of San Francisco and have adopted the “West Coast”…
Everything is coming up green in the Elk River Valley, so it’s only fitting that Chef Chol serves up a light recipe filled with seasonal greenery. This is a great one for entertaining, or just a yummy dish to relish at the end of a big day at work. Asparagus and Spring Pea Risotto Ingredients:…
This winter Chef Jason has been getting a little out of the box (not that he ever really spends much time in there) with the cooking class. One of the dishes they’ve been making is naan. Then at dinner, the guests enjoy the naan served with an assortment of accompaniments that are also made in…
Bowls are all the rage, and being the kind of place that is always up to speed on the latest and greatest (note sarcasm) our chefs wanted to share their new favorite power breakfast with you! Power Breakfast Bowl with Coconut Quinoa, serves 4 Ingredients: 1/2 cup quinoa 2 cups coconut milk 1/4 tsp sea…
We’re having a serious case of summer weather, and that’s making all of us crave cool summer food. Food and Drink Editor José R. Ralat of Cowboys & Indians Magazine felt the same way so he shared this VVR recipe with their readers. Enjoy! Read the article…
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