Recipe Cards

adapted from Colorado State University Extension 1 1/2 pounds medium to hot peppers (e.g. Hot Banana, Anaheim, Jalapeño) 1 1/2 pounds mild peppers (e.g. Sweet Banana, Cherry, Sweet Bell) 1/2 pound carrots, peeled and sliced into coins 1/2 pound cauliflower, chopped into … [Read more...] about Pickled Pepper Blend

2 pounds russet potatoes, julienned with skin on 12 ounces rice wine vinegar 1" knob fresh ginger 2 cups water 1 teaspoon wasabi powder 1 teaspoon toasted sesame seeds 1 teaspoon dried orange zest ½ teaspoon crushed red pepper flakes ½ teaspoon ground ginger ½ teaspoon … [Read more...] about Spicy Orange Wasabi Fries

1 cup water 1 cup sugar 8 cups cubed fresh watermelon 1/3 cup lime juice Place water and sugar in a saucepan over medium heat. Bring to a boil and cook until sugar is completely dissolved to create a syrup. Remove from heat and allow to cool. In a food processor or … [Read more...] about Watermelon Lime Sorbet

2 cups heavy cream 1-2 cups ice water sea salt to taste, optional Place cream on the counter for 8-12 hours. It is easiest to use cream that is just slightly souring. If your cream is not yet turning, let it sit on the counter for 12 hours to allow bacteria to form lactic … [Read more...] about Homemade Butter

Almond Shortbread Crust: 1 cup all-purpose flour 1/2 cup ground almonds 1/3 cup powdered sugar 1/8 teaspoon salt 1/2 cup + 1 tablespoon cold butter Rhubarb Filling: 3 cups fresh rhubarb, chopped 1/3 cup brown sugar 2 tablespoons cornstarch 2 teaspoons fresh ginger, … [Read more...] about Fresh Strawberry and Gingered Rhubarb Pie