spring / Summer

A TIME FOR GROWTH AND RENEWAL. THERE IS A LIGHTNESS AND FRESHNESS WITH THIS SEASON. The gardens are beginning to produce and The mountains are full of living foods.

The below are examples of what you may find SERVED.

appetizers

• Veggie nori rolls

• Stuffed wild morels

• Wild asparagus, morel filo bites

• Colorful summer rolls

• Watermelon, seaweed Poki

Plus many other delectable starters inspired by the garden’s bounty and the forest’s foraged gifts…

salads

• Arugula, watermelon, wild purslane,
feta, mint salad

• Mixed baby greens with shaved purple radish, tahini lemon dressing

• Baby spinach, roasted walnut, edible flowers, lime mint dressing


Truly endless creative and beautiful salads with fresh from the garden ingredients and wild forest foods.

soups

• Wild asparagus with lemon and garden fresh thyme

• Wild mushroom

• Garden vegetable

• Beet, roasted walnut, fresh dill

• Vegan creamy garden herb

breakfasTS

• Chia coconut pudding with fresh berries

• Grain free muffins

• Overnight oats, many different ways

• Colorful fruit in season

• Fresh herb wild mushroom frittata

main courseS

• Cauliflower crust pizza with vegan nasturtium pesto, wild mushrooms, arugula and other garden fresh vegetables

• Locally raised grass fed prime rib or tender wild elk or venison steak with fresh chimichurri grilled wild asparagus and mashed herb sunchokes

• Mezze platter with roasted carrot and beet tahini spread, grilled gluten free flatbread, stuffed squash blossoms

• Whole bowl: wild grain or cauli rice with creative locally grown, colorful raw and cooked toppings choice of several delectable sauces created from the weekly CSA box.

dessertS

• Wild Rose Purple sweet potato bars

• Gluten free, vegan lemon tartlet topped with wildflower

• Flourless chocolate cake with fresh cherry compote

• Wild berry cheesecake

• Fresh Palisade Peach pie

autumn / winter

appetizer/ sides

• Roasted roots with tahini aioli

• Petite savory pie bites

• Homemade tempeh Larb Gai

• Thai Peanut sauce

salads

• Roasted Beet, cashew cheese pine nut with tahini mint dressing

• Massaged kale, with shaved rainbow radish, lemon mint dressing

• Rainbow slaw with Thai style sesame dressing

• Many more

soups

• Roasted Kabocha walnut coconut comfort curry

• Roasted pecan, fennel, leek, apple

• Red lentil, sweet potato, coconut curry

breakfastS

• Beet mash avocado toast

• Wild mushroom spinach, quiche

• Oven roasted multi colored potatoes with fresh herbs

• Sweet potato pancakes

main courseS

• Vegan butternut squash lasagna with cashew ricotta

• Quinoa stuffed grilled ancho chili

• Thai green curry

dessertS

• Good old apple pie

• Pumpkin pie bars

• Gluten-free carrot cake with cashew cream cheese frosting

Culinary Inspirations

garden fresh ingredients

I value the hard work, dedication and love it takes to grow food sustainably, regeneratively and without chemicals. It goes beyond nutrition. Food grown with this sort of care has an energy of vitality. It was grown with connection and whole systems in mind. It tastes of integrity. I use organic, seasonal, local ingredients. I grow a garden each year that offers gifts to my cooking all through the summer. I also work with local farmers, who I connect with directly for ingredients. I know that the produce has strong roots, grown in nurtured soils, and tended with care. When I travel to cook, I always connect with the local sustainable farmers and find the best farmers markets. Integrity and right relationship is part of every recipe.

wild foraged foods

The mountains and valleys of Southwestern Colorado are unique and full of wild nourishment and delicious gifts. Early spring brings morel mushrooms and tender wild greens. With summer come berries, wild rose, and other edible flowers. Later in the summer, the monsoon rains bring porcini and chanterelle mushrooms, more berries and seeds. These wild foods are foraged with reverence and I ask permission and don’t take too much. Every year is so different, depending on winter snows, rainfall, droughts. Some days I return with enough of something to dry for later, or to turn into a a preserve or sauce. Other days I come home with only a smile and a sense of awe and gratitude. No matter what, the foraging adds nourishment to all my creations.

ferments / pickles / and sauses / dressings

Cooking with mostly plant based, in season, local foods lends to fairly simple ingredients. What gives extra life and incredible flavor to these wholesome meals are the unique sauces, pickles and ferments. Fermented foods are alive, filled with beneficial bacteria. Fermented foods are a must for gut health. Plus they add a wonderful tangy / sometimes spicy flavor. I love the transformation that takes place in the fermentation process. I make yogurts, krauts, Kombucha and much more.

Sauces are a way to transform simple food into something extraordinary.