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

Inside the Kitchen- Grilled Cauliflower Salad

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Chef Clyde said, “This salad will turn Cauliflower haters into Cauliflower lovers.” If you love Cauliflower already, then this is another great salad to add to your recipe “box” The Grilled Cauliflower salad is a perfect fall favorite with not only fall colors but taste as well….Continued

Inside the Kitchen- Lamb Kefta Kabobs

Lamb Kefta Kabobs

For lunch today we had Lamb Kefta Kabobs, which made me want to share them with the world. If you have stayed with us at least a couple time, I’m sure you would agree with me, that they are tasty! . …Continued

Inside the Kitchen- Peach Jam

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Thanks to the Colorado State University Extension office of Routt Country, we had Master Food Safety Advisors that came to show guests and staff how to can peach jam…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

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

Inside the Kitchen- Peach Pie

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Peach Pie   Pie Crust 13 oz unsalted butter soften 1/3 cup milk  & 1 tbsp. whole milk room temp 1 large egg yolk, room temp & beaten 1 tsp. sugar 1 tsp. salt 3.5 cup all-purpose flour   Cream butter on low Add next 4 ingredients (Will look curdled, but that’s okay) Gradually add flour- DON’T over mix Put in fridge for at least 4 hours Before rolling out let sit at room temp for at least 30 minutes   Ingredients 10 ripe peaches 1 Lemon, juiced 1 tbsp. almond extract ½  tsp. vanilla extract ½ tsp. cinnamon ½ … Continued