Two versions of this Fall treat- 1. Our classic recipe (dairy-free) with olive oil 2. Our grain-free, Paleo-friendly recipe with coconut flour and coconut milk and dates as sweetener. Both are moist, warming, and highlight butternut squash as a tastier pumpkin substitute.  Perfect for this time of year. Enjoy! Pumpkin Spice Cake with Olive Oil 1 lb butternut squash (about half a small squash, eat the rest for dinner!) 2 cups unbleached all purpose and/or  whole wheat pastry flour 2 tsp baking powder 1/4 tsp sea salt (we use Real Salt) 2 tsp cinnamon 1/2 tsp ground ginger 1/2...


More

There is something special about fermented foods that I find exhilarating.  All at once they are nutritious, delicious, and, quite honestly, magical.  In our germophobic world it’s almost hard to fathom billions of microbes responsible for transforming milk, vegetables, grain into our most cherished food and drink.  Think cheese, yogurt, wine, beer, bread, vinegar, multiple versions of pickles, sauerkraut, kimchi, etc.   In one form or another these foods have been relished across the world since time remembered.   Fermentation was critical in preserving the harvest for feasts and merriment...


More

  Susanna and I took a day off from our kitchen organizing to visit Lasater Ranch about a couple hours southeast of Boulder County just outside the small community Matheson.   Each month we visit one of the farms where we source our ingredients and since we love Lasater Grasslands Beef, we didn't want to miss their Annual Field Day.  For us, it's important (and fun) to see where our food comes from and meet the passionate people who are making it happen.  There is always something to learn and great to make new friends too! See all of our pictures of our adventures here. On this...


More

We have had the pleasure of using various Colorado wines at many of our catered events.  But local wines are not always organic wines, and we like to support sustainable, respectful agriculture as much as possible.  What to do? Wine is an excellent example of how the organic vesus not, local versus not choices are not as black and white as they can initially seem.  Below is an excerpt from one of our favorite Colorado wineries, BookCliff Vineyards , February newsletter that explains their growing practices and philosophy when it comes to organic and the difficulties of organic certification. ...


More

It seems the general public is divided when in comes to tiny cabbage heads known as Brussels Sprouts.  Some love them (myself and Susanna) and some hate them (we won't mention certain family members...).  Sure they have a bit of bitterness, but they are also sweet and can be made to maximize that sweetness.  My feeling as to why some people have them on their  “I don’t like that” list is that most haven’t tried them properly prepared, making them an easy target. Tips for tasty Brussels Sprouts: Cook them until tender yet still bright green. Overcooking can enhance the bitterness. Brown...


More

A few years ago while eating at a favorite sushi restaurant, I became enamored with a delightful flavor in my sushi roll.   Immediately I asked the waiter what this deliciousness was and he replied "shiso".   Suddenly a flood of questions rushed in "Where do I get this herb?  Why is this the first time I'm tasting it?  This flavor is so brilliant...why? what?  I can't believe it.  Just used in Japanese cooking--you're kidding me!" You might be wondering what's the big deal about shiso anyway?   The flavor is bright and seductive.  At once it tastes of cinnamon, lemon, mint, basil.  It...


More

"What is that delicious smell?" Chelsea and I recently returned from a weekend of giving food demos for the Natural MarketPlace Expo in Las Vegas, and we couldn't even begin to prepare food for the demos without someone following his nose to our booth to ask us that question.  The expo is a large natural foods show, and we're honored that New Hope Media hired us to head out there. (If you'd like to see photos of our Las Vegas trip, check out our Facebook page. ) It was tons of fun.   All of our demos were based on our What's for Dinner? Kitchen Boot Camp featuring recipes that can easily be doubled...


More

Use a Crock Pot! Update on yogurt making.  Here's an easy way to make yogurt raw or heated in your crock pot!  I, Chelsea, honestly thought it sounded a little strange, but why not give a try.  This is what I did... You'll need: -an instant read thermometer -crock pot with the capacity of at least 1 quart -whole milk -starter culture (other yogurt or powdered culture concentrate) -towels -clean jars for storing yogurt 1. Wash and dry the crock.  Place it on it's base and turn heat to low.  (I have an simple model with low or high settings.) 2. Add in 1 quart of milk (in my case,  Windsor...


More

Spring greens are here again!  After the long winter, a variety of tender, flavorful greens are visiting my salad bowl.  My favorite types are baby mustard greens mixed with mellow and sweet lettuces.  Happy Day! Many people ask us how to incorporate more greens into their diet and into the diet of the their children.  One way is to pair the vibrant flavor of the green to a yummy fat like quality butter from grass-fed animals, extra virgin olive oil, nuts, avocado, or...even bacon (no nitrites, please).  Everyone loves fat. The combo is a perfect balance and coincidentally quite nutritious. Here...


More

Click here for detailed instructions and the science of yogurt-making, from a bio and chem professor in Ohio. He also has fresh and aged cheesemaking, buttermilk, and butter instructions.  A wonderful, very precise resource! Yogurt Basics: Making your own yogurt is simple, doesn't take much active work, can save you money, and tastes great! Chelsea and I are members of an amazing organic, grass-fed raw dairy in Colorado and we like to make our yogurt raw too. But by no means do you have to, instructions are below for using raw or pasteurized milk.  A thermometer is helpful for this, but not necessary. 1)...


More