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    Parmesan Polenta (Grits)

    In Food by Kate Jonuska

    I know, some people say that “polenta” is the pretentious ways of talking about down-home, plain-ole grits, but I’m from Colorado. I was introduced to this yummiest of grains as polenta, and so polenta it always will be. Creamy and rich, this is a quick and easy side dish for almost any meal. It’s also customizable. Use any non-stringy cheese you have on hand, or add herbs, sauteed squash, wilted greens, pureed pumpkin or whatever you desire. Add a little liquid (water, milk or broth) when reheating leftovers to keep it creamy.
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    Cajun Creamed Spinach

    In Food by Kate Jonuska

    Who says Facebook doesn’t have an practical applications? I was sent this recipe via Facebook from my cousin Becky Kim, who lives in Georgia. She’s in love with the creamed spinach served at Harry Bissett’s, and this is the closest she’s come to replicating the dish so far. And, she didn’t mind me sharing it with all of you! It’s incredibly tasty, I must say. Her instructions have been tailored for frozen, cut-leaf spinach, but the bunch from our CSA share was super delicious, too.
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    Lamb Kaldereta

    In Food by Kate Jonuska

    My first attempt at Fillipino cuisine, and it was a big hit at Casa Local Dish. The ingredients may seem oddly matched, but trust the experts at Serious Eats who shared the dish with me. The assortment of ingredients come together perfectly for a rich, delicious stew to serve over rice.
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    Baked Potato Soup

    In Food by Kate Jonuska

    Well, not technically baked potato, but boiled. The taste, however, is definitely reminiscent of the former: starchy, rich and yummy. By using sour cream instead of regular cream, the hearty soup is also heart healthy (as long as you go easy on or skip the bacon topping, of course). Don’t be frightened of the whole head of garlic. The flavor mellows into a more roasted garlic taste. If you’re worried, add garlic a bit at a time and stop when it suits your tastes.
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    Roasted Roots Soup

    In Food by Kate Jonuska

    What a delicious way to warm up on a winter evening — and a great way to get a heaping serving of healthy veggies. Serve with garlic bread or rolls, or perhaps a nice fresh salad.
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    Korean Steak and Eggs

    In Food by Kate Jonuska

    As big fans of both Korean food and “breakfast for dinner” meals, this dish really pleased us, simple to make but somehow sophisticated. Note: For stronger flavor, marinate the meat overnight.
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    Tomato Sauce with Vodka and Cream

    In Food by Kate Jonuska

    Taken from Cook’s Illustrated’s “The Complete Book of Pasta and Noodles,” this sauce is simple enough to prepare but really delivers on flavor.
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    Gordon's Pot Roast

    In Food by Kate Jonuska

    Just glancing at the list of ingredients, it’s easy to tell this pot roast is far from simple. Parsnips and turnips? Port and wine? It does take a while to put together in the afternoon, granted. But then after three hours, you’ll find yourself with an amazing restaurant-quality pot roast that’s worth every ounce of effort and port. Enjoy the roast for your next big get together or holiday dinner.
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    Mushroom and Leek Galette

    In Food by Kate Jonuska

    Not widely made in America, a galette is a savory pastry that’s a little bit like pizza and a little bit like quiche. But even if the word is unfamiliar, the recipe is delicious. If you enjoy this version, you can use the technique to fill the crust with whatever ingredients tickle your fancy.
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    Steamed Wonton

    In Food by Kate Jonuska

    Do more with your electric steamer than just make rice with this straight-forward recipe for steamed dumplings. They’re tastier, fresher and healthier than any wonton you can get take-out!
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    Chicken Chili

    In Food by Kate Jonuska

    I know, the recipe doesn’t look complicated or incredibly unique, but that doesn’t mean it’s incredibly special and delicious. We were bowled over by this chili, which takes less than an hour. It’s incredibly spicy, so serve alongside a few pieces of cornbread.
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    Spice-Crusted Pork Tenderloin

    In Food by Kate Jonuska

    This fantastic method of pork preparation highlights the sweetness of fall squashes and root vegetables perfectly, complementing most any side dish with a richness and spice that’s spot on. To crack the spices, place them in two zipper-lock bags, one inside the other, and press or gently pound with a skillet, rolling pin, or meat mallet. If the weather is not suitable for grilling, try broiling the roast in the oven instead for very similar results.
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    All the richness of Alfredo sauce without the massive amount of fat, plus a great helping of healthy (and in my opinion, very delicious) Brussels Sprouts. A great, quick-and-easy Fall meal!
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    Sometimes we all crave the old, comfort food classics. This recipe takes Grandma’s cream-of-mushroom-soup casserole and makes it healthier, using fresh, whole foods. Great for a chilly autumn night.
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    Sage and Parmesan Cream Sauce

    In Food by Kate Jonuska

    When I found out my gnocchi lacked cheese in the dough, the original simple butter sauce wasn’t going to cut it and I hacked together this substitution. Based on another Bon Appetit recipe, I tried to include the creaminess of the Parmesan that was lacking in the gnocchi themselves. While certainly rich, the sauce amazingly turned out quite well.
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    This recipe was my first attempt at homemade gnocchi, and my first attempt did not go so well. The gnocchi pictured here? They’re lacking the Parmesan cheese in the dough, a rather major omission. Therefore I did not make this simple butter sauce for the cheeseless gnocchi, but put together a Sage Parmesan Cream Sauce instead. Those that I did mix the cheese into, however, were definitely tasty and would be great with the original sauce listed here. Note: I’ve altered the recipe slightly to make the dough heavier on butternut than potato than the original called for, which I think will make the pillows of noodle even more decadent.
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    This recipe was fantastic vegetarian comfort food, something warm and soft and just slightly spicy that I could eat for dinner any night of the week. To save LOTS of time, buy a pre-made green salsa and chunk up an avocado to top the tacos rather than making the green salsa with avocado from scratch.
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    Spinach and Apple Salad

    In Food by Kate Jonuska

    A great Fall salad, this recipe adds crunch and freshness to heavier Fall foods, especially hearty soups. Plus, it’s a great use of delicious Colorado apples.
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    You can use all or any combination of winter squash in this simple, fresh soup, though I love acorn and butternut more than most. Granted, this isn’t a phenomenally unique technique; in fact, it’s a very traditional cream-based soup. Nonetheless, the Gruyere croutons really kick it up a notch. Serve as a light lunch or paired with a crunchy salad.
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    Bon Appetit seems to think that I can find a pasta called Perciatelli — long, hollow tubes — at my grocery store. They are mistaken. However, this simple and fresh dish works just as well with linguini or penne. After all, it’s hard to go wrong with fresh, organic, in-season tomatoes roasted until sweet and rich. Enjoy!