Inside The Kitchen- Sea Island Red Pea & Kale Salad

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The power of Instagram is bringing you this recipe, we had this salad last week for yet again another amazing lunch. After, I posted the picture to Instagram, people were asking for the recipe, so for this week’s Inside the Kitchen we have Sea Island Red Pea & Kale Salad. Enjoy!…Continued

Fire Up the Grill ~ Harvest Highlights

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A Glance Back Over Our Harvest and Weanling Weeks Each year, at summer’s end, when the kids have gone back to school and the garden is at its peak, we dedicate a vacation season to the glories of the harvest, and the tastes and inclinations of adults, sans children. This year was a true culinary celebration of Colorado’s rich brewing, wine, spirits and farm to table movement and, of course, a celebration of the beauty and charm of young horses. The many and varied activities of the season were applauded by guests. Here is a brief look back at the … Continued

The Farm Kitchen is “Cooking with Fire”

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The Farm Kitchen is “Cooking with Fire”

The Farm Kitchen is all fired up. Our inaugural event was a luncheon featuring legs of lamb and shoulder of ranch-raised pork. Our guests loved the setting, which is outdoors in the midst of our new raised vegetable beds at the farm…Continued

Inside the Kitchen- Chilled Peach Soup with Riesling

When Colorado mountain peaches are abundant, this is a wonderfully refreshing, hot-weather soup. Garnish with toasted almonds or blackberry puree for an added touch.   2 Bottles Riesling, Californian or Alsatian 8 whole cloves 1 cinnamon stick 2 bay leaves ¼ cup firmly packed brown sugar 12 peaches 1 orange sliced 1 lemon sliced 1-1 ½ cups heavy cream Splash of lemon juice   In a 6-quart heavy bottomed sauce pan combine the Riesling, cloves, cinnamon stick, bay leaves, and brown sugar. Bring to a rapid boil. Add the Peaches, reduce the heat, and let simmer for 20-25 minutes. Add … Continued

Inside The Kitchen- Asian Noodle Salad

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We will be kicking off our inaugural Harvest Weeks August 24! We are excited to have guests work side by side with the chefs and gardeners as we begin our fall harvest. This is recipe showcases our farm to table philosophy. We harvest carrots, asparagus, broccoli, peppers, and snow peas from our gardens. Come join one of our harvest events, enjoy delicious lunch salads, and also meet local vintners, brewers, distillers and food artisans.   Asian Noodle Salad with Pan-Roasted Scallops or Shrimp   ½ lb. Soba Noodles (buckwheat vermicelli) 1 each carrot, julienne cut or Asian cut, blanched 30 … Continued

Inside The Kitchen- Grilled Beef Tenderloin Cobb Salad

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Guests always have a hard time even picking a favorite meal let alone entree, but I’ve heard many times- Lunch. Why? Chef Clyde’s homemade soups and salads. This week’s Inside The Home Ranch Kitchen is a new salad favorite that is perfect for a hot summer day.  When you come for your dude ranch vacation you get to not only enjoy our local Elk River Valley beef but even more local greens right out of our greenhouse & gardens.  Traditionally a Cobb Salad is made with chicken, but we use our own grass fed beef tenderloin raised on our sister ranch (Sand … Continued

“From this valley they say you are going…”

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I first met Sarah Parry after her continuous liking of Instagram and Facebook posts of the Ranch and her horse Cowboy. I was finally able to meet Sarah face-to-face and enjoy a week with her at the Ranch earlier this summer. Sarah grew up coming to the Ranch as her grandparents are Ann & Steve Stranahan. During the years she has not only been a guest but a staff member for three summers. This past month she came back to the Ranch for a stay and wrote a blog piece for us about her “last” Saturday here. ~Andrea   The sun filters … Continued

Shea Wright ~ California Girl With A Colorado Dude Ranch Soul

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Shea Wright is one of our housekeepers – and one of the great “behind the scenes” people that make our Colorado dude ranch run. Guests experience her perfectly made beds, and the cookies and cheeses she stocks in guest rooms, but our staff loves her because she is full of energy and fun – and she and Maggie do an amazing job of keeping their housekeeping team going during the dog days of summer (and the winter.)  Shea came to The Home Ranch last winter and decided to come back for another season. She came here to experience a real … Continued

Inside the Kitchen- Tempura Zucchini Blossoms Stuffed with Ratatouille Goat Cheese

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Tempura Zucchini Blossoms Stuffed with Ratatouille Goat Cheese   ½ medium eggplant, split lengthwise 2 tablespoons extra virgin olive oil 1 cup finely deiced zucchini 1.2 cup died red onion 1.2 deiced yellow pepper 1 tablespoon minced garlic 1 tablespoon fresh thyme leaves ½ tablespoon fresh oregano or marjoram leaves ½ tablespoon fresh parsley leaves chopped ½ teaspoon Kosher salt 1/8 teaspoon freshly ground black pepper 1 tablespoon bread crumbs ½ cup goat cheese 16 large zucchini blossoms   Preheat oven to 400 F   Place the eggplant half, cut side down on a baking sheet. Roast for 30 minutes, … Continued