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Pumpkin Curry

A curry by definition is the amalgamation of various spices that add plenty of flavor.  You may prefer Indian curries more than those from Sri Lanka or Japan, but the star here is the squash that works so well with all of the spices and the coconut cream that makes the texture sublime.  We use beautiful in-season Kabocha squash.  Get ready for a delicious dose of healthy beta-carotene which is converted into vitamin A (retinol) in our bodies. Pumpkin Curry 2 lbs pumpkin, Kabocha, acorn or butternut squash 2 tbsp olive oil 1 medium red onion finely sliced 1 large  red pepper cut into strips 1/4 head of cauliflower cut into 1 inch pieces 2 green chillies sliced into thick slices (jalapenos or serrano peppers are fine...

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Creamy Mexican Carrot Soup

Our favorite Mexican restaurant in Montrose is the place for comfort food .  We always start out with a giant bowl of creamy carrot soup and quesadillas.  This is a perfect Fall recipe - make a big batch and freeze some for later.  It's good for the soul and tummy! Ingredients 2 tablespoons Arbequina extra virgin olive oil2 cups chopped red onions 1/2 teaspoon ground cumin1 teaspoon chili powder8 cups chopped carrots7 cups vegetable or chicken broth1/2 cup sour cream1/4 cup lime juice1/4 cup fresh finely minced cilantro leaves1 teaspoon salt or to taste Fresno Chili Olive Oil to drizzle and finish1/4 cup crumbled cojito or feta cheese to finish each bowl DirectionsHeat the oil in a large, heavy Dutch oven over medium-high heat.When hot, add the onions, the cumin...

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Armenian Elote Salad

Los Angeles, I believe, is among the top three culturally diverse cities. Amsterdam and London are arguably one and two. With that diversity comes a melding of flavors at home and in restaurants. Armenian’s diaspora is evident in spices used that may have originated in Syria, Argentina, Iran or elsewhere. The same recipe may taste different made by someone from Syria than someone from Iran, simply due to the spices used. Here in Los Angeles, we have street vendors – Mexican, Guatemalan, Honduran, among others. A popular street food is “Elote” – corn covered in cheese, chili, lime and mayonnaise. It’s referred to as “Mexican Street Corn”, but Spain and France argue over the origins of mayonnaise, so elote is...

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Seeded Crackers - Gluten Free

Simplistically Seedy Crackers When we make Raspberry Pear Balsamic, we end up with lots of raspberry seeds. Why waste them - they're full of antioxidants and fiber.  Finding a recipe that calls for raspberry seeds is daunting, so we created our own.  Don't have any - don't worry - other seeds work just as well.   But we gotta ask - why has the chia reached millennial popularity and the raspberry seed hasn't?  What do the big jam producers do with the seeds from their raspberry jam? What do you do when you make raspberry jam or syrup - do you strain the seeds? This is for the folks out there who may happen to have raspberry seeds, and for those of you who...

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Lemon Lime Bars

Rich and flavorful - the olive oil adds a unique texture to the curd. Get creative and use an olive oil with herbs - like our Basil Olive Oil.  We used Persian Lime Olive Oil and love the new dimension.  INGREDIENTS FOR THE CRUST 1¼ cups/155 grams all purpose flour ¼ cup/50 grams granulated sugar (we prefer demerara sugar but it will make the finished bars more golden brown than "lemon yellow" 1 teaspoon finely grated lemon zest ¼ teaspoon fine sea salt 10 tablespoons/142 grams cold butter, cut into cubes FOR THE CURD 3/4 cup fresh squeezed lemon juice 1 tablespoon lemon zest 1½ cups/300 grams sugar 2 large eggs plus 3 yolks 1½ teaspoons/5 grams cornstarch Pinch of fine sea salt 4 tablespoons/57 grams butter ¼ cup/60 milliliters...

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