With a frost date that goes well into the month of May, Colorado is rather limited in terms of a growing season. Growing up in the lush heartland of the Midwest, at this time of year I've been conditioned to expect fresh, local produce. Which has been a little hard to find. Things come to us here a little later, and after they arrive they don't stick around for very long. Despite all of that, it's hard not to enjoy these beautiful surroundings and in turn be inspired to cook delicious food!
|Beautiful Mt. Princeton|
|Coriander-Chile Pinto Bean Dip|
|Frozen grapes and kiwi|
|Radishes with Olive Oil|
|Mediterranean Pasta Salad|
This Mediterranean Pasta Salad is as versatile as it is delicious! With raw fennel, tomatoes, basil, onion, olives, capers, and some other flavorful ingredients, you can be eating on this for a week.
Try a little bit of the pasta salad over arugula with some sliced Italian sausage. I used Field Roast Grain Meat Italian Sausage.
Another delicious and substantial combination was pasta salad topped with tonno Italiano (Italian tuna). You could use regular canned tuna, but Italian tuna is better all-around if the tuna you're buying has to come in a can. I usually buy Genovo tuna which is yellowfin tuna, packed in olive oil in large chunks that look fresher than any tuna you've probably seen before in a can. It actually looks like something you'd want to eat. And though we should limit our intake of all fish to avoid overfishing, this is one you can look forward to eating for its convenience and flavor.
|Grilled cheese and tomato soup|
|Banana 'Ice Cream'|
Have fun with these recipes! And as always, I leave you with flowers.
|Happy poppies I found on a dog walk|