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Potato Chip Cookies                                   from the Jody Price Kitchen

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Potato Chip Cookies                                   from the Jody Price Kitchen

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1 1/2 cups sugar
2 tsp vanilla
3 cups flour
1 1/2 cups crushed Lays Potato Chips
3 sticks butter
2 egg yolks
1 tsp baking soda
1 cup chopped pecans

Directions: Cream butter and sugar. Add vanilla and egg yolks. Sift flour with baking soda. Add crushed potato chips and pecans. Hand mix well and place in refrigerator for 30 minutes. Make into small balls. (Use a 1 1/2 inch ice cream scoop, baking for the upper time. Makes about 3 dozen, 3 inch cookies.). Place on ungreased cookie sheet with parchment paper and press with floured fork. Keep dough in refrigerator between batches. Bake at 350 degrees for 12-15 minutes.

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Adapted from Milk Street At Home
1. Make levain nIght before: measure 200g water, 200g flour, 1 Tbsp starter. Mix and cover
2. Morning or noon: add 330 g water, 380 g flour and mix for 3 minutes. Rest for 20 min.
3. Add 2 tsp kosher salt,  knead 5 min.
4. Pour into 2 round or 1 large 9x13 metal pan oiled with 2 tbsp olive oil, cover and let rise 4-6 hrs.
5. Preheat oven 500 F
5. Scatter olives and/or tomatoes, sprinkle 4 Tbsp olive oil, 1 1/2 tsp kosher salt, and 1 tsp oregano.
6. Bake about 25 min.

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1lb ground beef
1/3 cup oatmeal
2 eggs
1/2 cup grated parmesan cheese
1/2-3/4 cup BBQ sause

Preheat oven to 350.
Mix beef, eggs and oatmeal in large bowl. Add enough BBQ sauce that the meat is very moist.
Add cheese and more BBQ sauce if needed.
Bake in a corning ware dish for 45-50 minutes or until the top is completely brown.
Let sit for 5 minutes before serving.

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World's Best Brownies (GF optional) by Ben Bayer

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World's Best Brownies (GF optional) by Ben Bayer

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Adapted from the Bouchon Cookbook by Thomas Keller

These brownies will be dark, dense, moist, and rich.  I recommend making them a day in advance and letting them sit out exposed to the air.  They'll get better and become chewier.

Ingredients
150 g Butter
50 g All Purpose Flour (or use any GF  for gluten free brownies)
20 g Arrowroot powder
50 g Cocoa
1 tsp Salt
2 Eggs
162 g Sugar
2 tsp Vanilla Extract
100 g Chocolate Chips or chunks
200 g fresh tart cherries or raspberries or 100 g dried

Directions

1. Melt butter until almost entirely liquid with some floating solid pieces in it

2. Whisk together flour mix, arrowroot powder, cocoa powder, and salt until combined

3. Combine eggs, sugar, and vanilla in the bowl of a mixer with a paddle attachment on medium low

4. Slowly alternate adding the butter and flour mixtures, combining after each and breaking up any clumps.  Mix until just combined trying to avoid adding too much air into the mixture

5. Fold in chocolate pieces

6. Preheat oven to 325 F

7. Butter the sides or a 9x9 pan or a 9” springform pan (my preferred).  Lining the sides and bottom with parchment paper will make it easier to get out later.

8. Pour in batter and let rest in pan while the oven is heating up.  If adding fruit, sprinkle on top now

9. Once oven reaches temperature, bake for 20-30 minutes or until a tester comes out clean when not hitting a piece of chocolate.  Add 5 minutes if using fresh fruit

10. Allow to cool thoroughly before removing from pan.  Place on a rack, still wrapped in parchment paper to finish cooling and setting.

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Super simple, yummy appetizer that is sure to be a hit!
2 14 oz. cans artichoke hearts, finely chopped
2 4 oz. cans green chili(heat however you'd like)
1-1 1/2 cups mayo (I eyeball the amount, I don't like too much mayo)
1 5 oz. container shredded or shaved parmesan cheese
Finely chopped jalapeno's - eyeball the amount based on how much heat you'd like.

Pre-Heat oven to 350 degrees.

1.  Drain and rinse the artichoke hearts.  Squeeze out all excess water from the hearts.  Finely chop the hearts and put in a medium mixing bowl.
2.  Add 2 cans of green chili's to the mixing bowl.
3.  Add the mayo to the mixing bowl.
4.  Add 3/4 of the parmesan cheese to the mixing bowl.
5.  Add the finely chopped jalapeno's to the mixing bowl.

Mix all of the ingredients and pour into an 8" X 8" Pyrex dish or a glass pie dish.
Sprinkle the remaining parmesan cheese on top of the dip.
Bake on 350 degrees for 35 minutes or until the top is a golden brown.

Serve with pita chips, tortilla chips or crudites.

Enjoy!

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by Gertrude Tower
In 1894, Steven Betasso left Colorado mining and returned to Italy to marry and bring back Mary Pastore. When she came, the new Mrs. Betasso brought Italian garlic, small pansies and "wine plant" (a very close kin to rhubarb). All thrived on Sugar Loaf, and today patches of rhubarb and "Dago pansies" grow wild on many old homesteads and mining claim sites.
Rhubarb wine has been, and still is, a popular home brew on Sugarloaf.

RHUBARB WINE
Gertrude Tower
This recipe, and the one for chokecherry wine (chokecherries grow wild in abundance) come from Gertrude Tower whose father, Arthur Weaver, home steaded here in 1905.
Gertrude and her husband Elvis live in the log cabin she was born in more than 60 years ago.

5 Ibs. rhubarb (fresh)
1 lb. lemon (rind and all, ground)
1 gallon water
Let stand 48 hours.
Strain through cheesecloth and add:
4 Ibs. sugar
5 grains dry yeast
Keep warm and let work until the bubbles stop coming to the top. Bottle and open once a week
for a month.

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Interview with Sue Henrikson about the making of the 1972 Sugarloaf Mountain Cookbook

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Interview with Sue Henrikson about the making of the 1972 Sugarloaf Mountain Cookbook

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The old cookbook committee, acknowledgements

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The old cookbook committee, acknowledgements

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Raw Chocolate "Ice Cream" by Paula Schild

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Raw Chocolate "Ice Cream" by Paula Schild

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Adapted from "Raw Food Life Force Energy"
Delicious, healthier alternative to chocolate ice cream. I've substituted maple syrup if I don't have dates.
3 bananas
3 Tbsp cocoa powder
2 Tbsp tahini
Stevia to taste
6 dates or 1/4 cup maple syrup
3-4 cups ice cubes
Blend, pour into ice cream maker.

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Banana Bread (From the first edition of Joy of Cooking, only.) Delicious right out of the oven with butter. From the Jody Price kitchen.

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Banana Bread (From the first edition of Joy of Cooking, only.) Delicious right out of the oven with butter. From the Jody Price kitchen.

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Cream:
3/4 cup sugar
1/4 cup butter

Add:
1 egg
3 defrosted ripe bananas
3 tablespoons buttermilk

Sift:
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Add:
flour mixture to wet ingredients and hand mix

Bake in buttered/floured loaf pan for 1 hour

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Grilled Flank Steak   from the kitchen of Jody Price

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Grilled Flank Steak   from the kitchen of Jody Price

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Marinade:
4 chopped green onions
2 T Low sodium Soy sauce
3 T olive oil
1/2 tsp Italian seasoning
3 tsp fresh lemon juice

Flank Steak: Trim excess fat.  Score both sides of the flank steak at a forty-five degree angle. cover both sides of the steak with fresh cracked pepper.  Place steak in a ziplock gallon bag and pour the marinade over steak.  Seal the bag and massage the marinade into steak.  Place in the refrigerator for 24 hours.  Grill or broil to desired temperature.

*With larger flank steaks you may want to double the marinade. Always nice to have extra to spoon over the meat at serving.

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Sugarloaf White Chili                    from the Jody Price kitchen

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Sugarloaf White Chili                    from the Jody Price kitchen

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Ingredients:
3 boneless chicken breasts
1 T olive oil
1 medium onion diced
2 T minced garlic
3 cans Great Northern Beans
1 can To-Tel Tomatoes (seasoned tomatoes and green chilies)
1 can chopped green mild chilies
2 14 oz cans chicken broth
2 tsp ground cumin
3/4 tsp cayenne pepper
1 tsp oregano
1/2 tsp salt

4 cups shredded Monterey Jack cheese
4 oz non-fat sour cream

Directions:  Boil and shred chicken.  In oil, saute onion and garlic.  Place all ingredients in a crock-pot except for cheese and sour cream.  Simmer all day on low.  20 minutes to serving, add cheese and sour cream.

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Delicious Ham and Potato Soup             from the Jody Price Kitchen

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Delicious Ham and Potato Soup             from the Jody Price Kitchen

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Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup diced carrots
1/3 cup finely chopped sweet onion
3/4 cup diced cooked ham (Whole Foods sells ham slices in the packaged bacon section of the store)
3 1/4 cups water
2 T chicken bouillon granules
1/2 tsp salt, or to taste
3/4 tsp ground white pepper
5 T all-purpose flour
2 cups milk
2 green onions - optional

Directions:
1.  Combine the potatoes, celery, onion, ham and water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes.  Stir in the chicken bouillon, salt and pepper.
2.  In a separate saucepan, melt butter over medium-low heat.  Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.  Slowly stir in milk as not to allow lumps to form until all of the milk has been added.  Continue stirring over medium-low heat until thick, 4-5 minutes.
3.  Stir the milk mixture into the stockpot, and cook soup until heated through.  Serve immediately (May sprinkle with the green part of green onions.)

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Wendy’s Chicken Pot Pie

(Makes two 9-10” pies)

Ingredients:

- 1 bunch small-medium carrots with tops on (they’re sweeter)

- 1 whole head of celery (bonus if the ribs have some leaves—rinse & chop them up for the fresh herb mixture!)

- 1 small yellow onion

- 1 medium-large red potato

- 5 cloves garlic

- 1 package fresh poultry blend herbs (sage, rosemary, & thyme)

- 1 quart (4 cups) chicken broth

- 1 lb bag organic frozen peas

- 1/2 cup to 1 cup whipping cream or whole milk (depending on taste & how creamy you want)

- 2/3 cup flour

- 1 tbsp butter or vegan butter (I use Earth Balance)

- 1 tbsp Better Than Bullion roasted chicken base

- 1 package pre-made refrigerated pie crusts (Or your favorite crust recipe)

- 1 egg + tablespoon of water (for egg wash)

- Olive oil

- Salt and Pepper

2 rotisserie chickens

Step 1: Prep your ingredients.

Preheat oven to 375 degrees. Spray oil or grease two pie dishes. Open up pie crusts  and bring to room temp, either on the counter for 30 minutes, or on top of the preheating oven for 15-20 minutes.

Chop carrots, celery, onion, and potato into 1/4” dice. All can go in the same bowl, as they go into the pan at the same time. Mince garlic cloves. Pick herb leaves (sage, rosemary, thyme and celery leaves if you’ve got them) from stems and chop very fine—all herbs can go into a small bowl together. Gently defrost the peas in the microwave in 30 second increments, stirring in between, being careful not to cook them—you just want to get them unfrozen. Measure out your flour, cream, and broth. Beat the egg with the water and set aside.

Step 2: Cook the filling.

Heat a large Dutch oven or soup pot over medium heat. Add 1 tablespoon of olive oil. When oil is shimmering, add the carrots, celery, onion, and potato and stir well to coat the veggies. Cook for 5 minutes, then add garlic and stir well. Turn heat down slightly and cover veggies. Cook for 10-13 minutes covered, stirring occasionally. Uncover and check for tenderness—the veggies should be fairly tender when bitten into, but not mushy. When veggies are tender, add fresh herbs,  shredded chicken, 1 teaspoon salt, and pepper to taste. Cook another 2 minutes, stirring, then push veggies to the side to reveal the bottom of the pan. Add vegan butter and melt. Add flour and stir to combine with butter, then stir everything together, coating the veggies, and cook another 2 minutes. Add chicken broth, thawed peas, and Better Than Bullion, stirring to dissolve and turn heat up slightly to bring to a simmering boil. Stir constantly to avoid sticking. Turn heat down to medium-low and simmer, stirring fairly frequently to allow flavors to come together for about 7-10 minutes. Add cream and remove from heat, stirring to combine. Taste for seasoning and add more salt and pepper as needed.

Step 3: Assemble the pies.

Pour half of the filling into each prepared pie dish. Unroll your pie crusts on a clean, dry surface and carefully cover each pie dish, gathering the crust at the rim and pressing with a fork to seal the edges. Make slits in the top of the crusts to allow steam to vent. Brush egg wash over each pie crust.

Step 4: Bake the pies.

Put both pies in the middle rack of the oven and line the rack below with aluminum foil to catch any liquid that bubbles over the edges of the pies (this will avoid smoke and burning on the bottom of the oven). Cook for 25 minutes and check crust edges. If edges are getting too dark, cover with tin foil or pie crust shields. Cook another 20-35 minutes or until inside is bubbly and crust is golden brown, keeping an eye on the edges to avoid burning. Let pies rest for 10 minutes before serving.

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A big, bountiful salad is the best way to celebrate delicious seasonal produce! Here are 51 stunning salad recipes I love to make again and again.

Salad recipes are my favorite way to showcase vibrant, in-season produce-fruits and veggies that taste so good on their own that it doesn't take much to make them into a delicious meal. On cold winter nights, I like to brighten up our table with a colorful mix of root veggies and hearty greens. On beautiful, warm days when I'd rather be outside than in the kitchen, summer salads are the perfect lunch or dinner: they're simple to toss together, but they're super flavorful nonetheless.

Whether you want to add more plant-based meals to your diet or are simply looking to change up your salad game, you'll find tons of inspiration in the salad recipes below. With everything from green salads to pasta salads and more, these recipes are perfect for passing at potlucks, serving as dinner side dishes, and enjoying as full meals on their own.

Green Salad Recipes

Green salads don't have to be boring, and these recipes are here to prove it! I often make these salad recipes for a healthy lunch, but they're great cookout and dinner side dishes too.

Italian Chopped Salad
This chopped salad is so flavorful that even salad skeptics will pile their plates with seconds! The key ingredients? A punchy dressing, pepperoncini, and TWO types of cheese.

Arugula Salad with Lemon Vinaigrette
Juicy roasted grapes, toasted almonds, and shaved Parm give this simple salad an elevated twist.

Pasta Salad Recipes

Pasta salads are the ultimate summer picnic food and a great party dish at any time of year. You can make them ahead, and they can double as a side dish for some and a main dish for others. Plus, like all salad recipes, they're a fantastic showcase for the season's best produce.

Easy Pasta Salad As its name suggests, this pasta salad is a breeze to make. Just whisk together the zippy lemon dressing in a big bowl, add the other ingredients, and toss! You'll end up with a heavenly combo of fresh and tangy summer flavors.

Tortellini Salad
Our kiddo loves this salad, and I think you will too! It's briny and bright, filled with chewy, cheesy tortellini, pepperoncini, and artichoke hearts.

Creamy Vegan Pasta Salad
This creamy pasta salad recipe isn't made with mayo. Instead, tahini gives the dressing its delicious rich texture.

Sesame Soba Noodles
Not your average pasta salad! A tangy sesame-ginger dressing coats gooey soba noodles, green veggies, and avocado.

Crowd-Pleasing Slaws

Slaws are typically made with hardy veggies like cabbage, broccoli, or kale, so they hold up well if you dress them in advance. Because of this, they're some of the best salad recipes to make ahead. Often, their flavor and texture even improve after an hour or two in the fridge!

Kohlrabi Slaw
Need a simple side dish to round out a meal? You can't go wrong with this 10-ingredient slaw! Crunchy and refreshing, it comes together in minutes.

Best Broccoli Salad
You won't miss the bacon in this lightened-up twist on classic broccoli salad. Smoky roasted nuts take its place. They're crunchy, rich, and savory-be sure to make extra for snacking. If you don't, you'll devour them all before they make it onto the salad!

Shredded Brussels Sprout Salad
As soon as the temperature starts to dip in the fall, I look forward to making this salad. With just 7 ingredients, it's a breeze to put together, but it's still insanely flavorful and fresh.

Tomato Summer Salads

If there's one veggie (or fruit, if you're looking to get technical) that's the star of summer, the tomato is definitely it. Here are some of my favorite summer salad recipes that put tomatoes front and center.

Panzanella
Got some stale bread on your counter? Don't let it go to waste! Make this Italian bread salad instead. The bread soaks up the sweet tomato juices and tangy dressing, filling each bite with bold summer flavor.

Greek SaladBig cubes of feta, juicy tomatoes, olives, herbs, bell peppers, and cucumber tumble together in this stunning summer salad with a homemade Greek salad dressing. You only need 7 ingredients and a few minutes to make it. What are you waiting for?

Spicy Watermelon Tomato Salad
Fresh chiles add some heat to the sweet, juicy mix of tomatoes and watermelon in this recipe.

Classic Caprese Salad
If it ain't broke, don't fix it. Check out this recipe to find my best tips for making a classic Caprese summer salad.

Corn Summer Salad Recipes

If tomatoes are #1 in the summer, corn comes in as a close #2. Grilled, boiled, or fresh off the cob, it's the perfect addition to all sorts of summer salads.

Summer Corn SaladThis fresh corn salad features all my summer favorites: grilled sweet corn, juicy peaches, and lots of fresh basil! To highlight the crisp, fresh ingredients, I toss them with a zesty chile lime dressing.

Mexican Street Corn Salad
Make this salad for your next summer cookout, and the whole bowl will be gone in minutes! The combination of charred sweet corn, creamy mayo, Cotija, and lime is a tough one to beat.

Potato Salad Recipes

It's taken me a while to get on board with potato salad, but after a few summers spent experimenting with bold dressings and different mix-ins, I've become totally hooked. Here are a few of my favorite potato salad recipes.

Fruity Summer Salads

Of course, your summer salads should feature seasonal fresh vegetables, but it'd be remiss not to take advantage of fresh fruits too! Stone fruits, berries, and melon are all delicious sweet additions to summer salad recipes.

Watermelon Salad with Feta and Mint
Make this ultra-refreshing salad on hot summer days! Creamy avocado, tangy feta, and bright lime accent cool, juicy melon and cucumber. A handful of fresh herbs is the perfect finishing touch.

Mango Salad
Slippery strips of mango curl around crisp bell peppers, spicy jalapeños, and loads of fresh herbs. If you love dishes that contrast sweet and savory flavors, this salad is for you.

Summer Fruit Salad
Everyone needs a good fruit salad recipe in their back pocket, and this one's mine. A citrus-ginger dressing livens up a vibrant mix of summer berries and stone fruits.

Grain Salad Recipes

If you've never added cooked grains to a salad, now's the time! They introduce more variety in terms of texture and flavor, not to mention extra fiber and plant-based protein.

Tabbouleh
Ok, if we're getting technical, tabbouleh is more of an herb salad than a grain salad, but because it has some bulgur wheat in it, I included it in this category nonetheless. Intensely bright and aromatic, it's just as good on its own as it is stuffed into pita with falafel and hummus.

Mediterranean Quinoa Salad
This hearty salad goes BIG on flavor! A zingy Italian dressing coats earthy quinoa and punchy add-ins like roasted tomatoes, olives, and feta.

Bean and Lentil Salad Recipes

Beans and lentils can be bland on their own. But toss them into a salad with a zesty dressing and seasonal veggies, and they start to sing. Tip: chill these salads for at least 1 hour before serving to give the flavors a chance to mingle. No bland beans here!

Lentil Salad
This healthy salad recipe is a lunchtime hero. It holds up brilliantly for several days in the fridge, so you can prep it on the weekend and look forward to fresh, filling lunches all week!

Black Bean and Corn Salad
This zesty, no-cook salad is a such a satisfying meal on a hot day! Serve it topped with avocado slices and nutty pepitas.

Three Bean Salad
A fresher version of the Midwest classic! It features crunchy veggies and a bold, tangy homemade dressing.

More Favorite Salad Recipes

If you're not in the mood for a green salad but you still want to fill up on veggies, try one of these salad recipes! They star vegetables that aren't leafy greens or cabbage (i.e., asparagus, green beans, and squash). They're a great way to add variety to your salad routine.

Niçoise Salad
A vegetarian spin on the French classic! Artichoke hearts and lemony white beans step in for the traditional fish. Pair it with a glass of white wine for a refreshing summer dinner.

Zucchini Salad
On the fence about raw zucchini? This easy salad recipe will make you a convert. It looks gorgeous (how pretty are those squash ribbons?!), and it tastes just as good, featuring a bold lemon dressing, toasted pine nuts, and fresh herbs.

Carrot Salad
The first time I made this salad, I caught myself standing at the counter, devouring the whole thing straight off the serving platter. ...Oops! Honestly, though, once you try your first bite, it's hard not to want more. It's sweet, earthy, nutty, and aromatic. If you're serving a group, you might want to double it.

Cucumber Salad
This sweet and tangy cookout classic pairs perfectly with veggie burgers, vegan hot dogs, or BBQ jackfruit sliders. Oh, and FYI, you can make it in less than 15 minutes!

If you love these salad recipes, check out my favorite appetizers, soup recipes, dinner recipes, and top vegan recipes next!

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These easy salad recipes are perfect for lunches, summer cookouts, and dinner parties! Healthy and delicious, each one can double as a main or side dish!