Hopefully you've gone to at least
one of the tasty and unique restaurants up here in the High Country. As you
could tell, there is a style of cuisine up here... and it's delicious! Want to
stay in for a meal? Well don't just end up cooking one of the go-to dishes. Try
one of these recipes locals have shared, or restaurants here have published!
Better yet, stop by the farmers market and pick up some of the ingredients.
Something new, you'll take it home to share with all your friends and
family.. Guaranteed!
Rhubarb Muffins
1 ½ cups whole wheat bread flour
1 cup whole purpose flour
1 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp. fresh ground nutmeg (use
to taste)
1 egg
1 cup low-fat buttermilk
¼ cup vegetable oil
½ cup applesauce
2 tsp. vanilla
2 cups diced fresh rhubarb
(frozen works also)
Combine dry ingredients and mix
well by hand. In a separate bowl beat egg, buttermilk, oil, applesauce and
vanilla. Fold wet ingredients into the dry ingredients. Fold in
rhubarb. Fill paper lined muffin cups 2/3 full. Bake at 350° for 25
minutes or until a toothpick comes out clean.
Lemon Thyme Dressing
2 lemons, zest and juice
12 springs of thyme with leaves
stripped off, around 2 tablespoons
1 tablespoon brown mustard
4 tablespoons honey
1 teaspoon salt
¼ teaspoon pepper
1 ½ cups apple cider vinegar
3 ½ cups light flavored oil, such
as canola
Balsamic Vinaigrette
1 cup balsamic vinegar
2 tablespoons honey
1 tablespoon brown mustard
Salt and pepper to taste
2 ½ cups oil of choice
Combine all ingredients except
oil.
Using an emersion blender, blend
in a tall container, such as a pitcher.
Gradually add oil while
continuing to blend.
This makes a huge quantity, but
lasts in the refrigerator for several months.
Via Proper
Boone Survival Sandwiches
½ cups Diced Yellow Onion
½ blocks Cream Cheese,
Softened
4 ounces, fluid Yellow
Mustard
4 ounces, fluid Mayonnaise
4 packages Brown And Serve
Rolls
1 pound Deli Ham
2 packages Sliced Mozzarella
Cheese
Combine first four ingredients
and mix until smooth. Set aside. Remove rolls intact from the pan and cut in
half lengthwise so that there is both a top and bottom section. Set aside the
top section (I put it on the plastic wrapper.) Place the bottom section back
into the pan and spread with cream cheese mixture. Layer slices of ham onto the
bottom section (no more than three slices deep.) Layer the mozzarella cheese
over the ham. You’ll have to do a little creative cutting to make sure the
cheese covers the ham evenly. Spread more cream cheese mixture over the top
section and carefully place it over the mozzarella layer. Repeat with other
three pans. To serve, heat the sandwiches in a 250 degree oven until the cheese
is melted and the tops are toasty. Run a sharp knife between the rolls to
separate them.
Try not to eat a whole pan all by
yourself!
Strawberry Tabouli
1⁄2 c bulgar wheat
1 c spelt berries
1 t salt
2 c boiling water
1 c fresh chopped
parsley
1⁄4 c fresh chopped
mint
4 c strawberries
1⁄4 c fresh squeezed
lemon juice
1 c toasted pecan
pieces, chopped
Boil 1 cup of spelt berries in 2
cups of water, and add salt. Bring
down to a simmer and cover once
boiling. After 20 minutes, add bulgar
wheat, cover and simmer about 15
minutes until done.
Toast pecans over the stove,
chop, and set aside.
Chop strawberries, mint and
parsley. Squeeze lemon. Toss together with
the the buglar wheat and spelt
berries. Put in refrigerator and add
pecans when serving, either on
top, or mix all together.
Asparagus and Morel Bread Pudding
3 c milk
1 c spring onions,
chopped
1 loaf of stale or toasted
bread
1 lb asparagus
2 T butter
1 lb morels or other
wild mushrooms
4 eggs
1⁄3 c parsley, chopped
3 T oregano
3 c swiss cheese
Add chopped onions to milk in
saucepan and bring to a boil; remove from heat and set aside to steep. Pour
milk over bread crumbs and allow bread to soak. Chop asparagus into ½ ‘’ pieces
and simmer in boiling water until bright green. Melt butter in skillet, and
cook mushrooms until tender, add salt and pepper, and set aside. Break eggs and
beat until smooth, add herbs and plenty of salt and pepper, add bread crumbs
with remaining milk, asparagus, and mushrooms with their juices, and 2/3 or the
cheese. Mix thoroughly and pour into a greased 8 by 12 inch baking dish;
sprinkle remaining cheese on top and bake at 350 degrees for about 45 minutes
until puffy and golden.
Peas, Spinach, and Shallot Combo
2 shallots, medium sized,
thinly sliced
1 baby garlic stalk, chopped
1 T olive oil
1 T butter
1 1⁄2 c peas
1⁄4 c water
1⁄2 lb spinach
3 t salt
1⁄4 t pepper
Cook shallots and garlic in oil
and butter in a 12'' nonstick skillet over medium heat, stirring, until soft-
about 6 minutes.
Stir in peas and water and cook,
covered, stirring occasionally, until peas are tender--about 5 minutes.
Stir in spinach, salt and pepper,
and cook, tossing, until spinach is just wilted.
Pasta with Caramelized Onion
Sauce
1⁄2 c olive oil
6 c spring onions,
chopped
1⁄2 t salt
1 c dry white whine
1⁄4 lb arugula or
spinach, stemmed and minced
1 c feta or chevre
cheese
3⁄4 lb penne or fusili
pasta
1 c chopped walnuts,
toasted
parmasean to top
Heat olive oil in a large skillet
or saute pan. Add onions, and saute over medium heat for 10-15 minutes. Add
salt, lower heat, and cook for 10 minutes. Add wine, turn heat back up to
medium, and simmer uncovered for 15 min. Start boiling water for pasta. Add
chopped greens to onion sauce, stir and cook for about 5 minutes. Stir in
crumbled cheese, and turn heat to low while pasta cooks. After cooked pasta is
drained add it to the sauce, and stir in pan before serving. Sprinkle with
walnuts and parmasean, and serve.
Strawberry Rhubarb Crisp
2 lb rhubarb- cut into
1 inch chunks
3 1⁄2 c strawberries-
sliced
1⁄3 c sugar
1 1⁄4 c rolled oats
1 c flour
1⁄4 c brown sugar
3⁄4 t cinnamon
ds allspice and nutmeg
1⁄2 t salt
1⁄2 c melted butter (1
stick)
Preheat oven to 375 degrees.
Combine the rhubarb and strawberries in a 9'' square pan. Sprinkle with sugar.
Mix together remaining ingredients in a medium sized bowl. Distribute over the
top of the fruit and pat firmly into place. Bake uncovered for 35-40 minutes or
until the top is crsip and lightly browned, and the fruit is bubbling around
the edges. Serve hot, warm or room temperature. Don't forget to top with
vanilla ice cream!
