Photo of Dragon Tongue Bush Beans by Natasha Gardner
If beans remind you of too many overcooked casseroles, this season’s bounty will inspire you to rethink (and freshen up) this dinner staple. Visit 5280.com/freshpicks2015 every week for tips on which ingredient you should be growing, buying, cooking, and tasting—all season long...
July 23 2015, 10:30 AM
—Courtesy of Piece, Love & Chocolate
1. Heat 1 cup avocado oil in a large skillet over medium-high heat. Fry 1 pound eggplant (½-inch cubes in batches until browned); transfer to paper towels and set aside. Discard all but 2 tablespoons oil from the skillet. Turn heat to medium.
2. Add half of a small onion...
Make Vesta's recipe for caramelized mushrooms and pecorino with arugula, saba syrup, and grilled brioche. —Photo by Aaron Colussi
No more feeling overwhelmed at the thought of hosting your own dinner party. This one is simple enough to throw together at the last-minute—and memorable to the last bite.
Beet salad* (from Colterra, page 102)
Caramelized mushrooms and pecorino with arugula, saba syrup,...
July 21 2015, 10:30 AM
—Courtesy of Hayley Mason and Bill Staley
If your life is defined by the paleo diet (gluten- and grain-free, heavy on lean meats, fruits and veggies, and healthy fats), then you’re likely already familiar with Golden native Juli Bauer. The 27-year-old is the smart, plucky voice behind paleomg.com, a recipe, fitness, and fashion blog that...
This plant-based meal is perfect for your veg-loving friends. It's also hearty enough to satisfy the meat-eaters.
Grape pistachio and goat cheese truffles
Quinoa salad* (from Osteria Marco, page 84)
Tomato-pepper gazpacho (from the Kitchen)
July 14 2015, 10:30 AM
—Photo courtesy of Shutterstock
Feel free to change the vegetables to your liking. This soup is best served with a splash of extra-virgin olive oil and toasted bread.
3 cloves garlic, smashed
2 1/2 pounds tomatoes, roughly chopped
1 green or red bell pepper, seeded and chopped
1 onion, chopped
July 14 2015, 9:00 AM
—Image courtesy of Shutterstock
We hope you’re hungry!
This summer, we’re highlighting a must-eat-right-now ingredient every week. Now that the fields have had a chance to recover a bit from the spring rains, produce is pouring into the markets, which means that beets are back to sweeten our summer meals. Visit 5280.com/...
July 9 2015, 12:00 PM
Here, a full-proof themed menu complete with recipes for sides, entrées, desserts, and drinks—pulled out from the archives, so you already know they're good. Dazzle your friends with your flawless party-planning chops and let these collections guide you to your most memorable food-focused...
July 7 2015, 10:00 AM