Instructions

1. Combine Ingredients: In a large pitcher, combine the white wine, apple cider, and brandy or bourbon (if using).

2. Add Fruit: Add the sliced apples, oranges, and cinnamon stick.

3. Chill: Cover and refrigerate for at least 2 hours (or overnight) to let the flavors meld.

4. Serve: Just before serving, add the sparkling water or ginger ale for a fizzy finish. Pour into glasses over ice and garnish with extra fruit or a cinnamon stick.

Tips for Success

• Use Local Cider: For the best flavor, choose fresh, locally pressed apple cider.

• Adjust Sweetness: If you prefer a sweeter sangria, add a splash of honey or maple syrup.

• Make It Ahead: This sangria tastes even better when made a day in advance, allowing the fruit to infuse the drink.

Serving Suggestions

This Apple Cider Sangria pairs perfectly with:

• Charcuterie boards

• Roasted nuts or spiced popcorn

• Fall desserts like apple pie or pumpkin bread.

Why Lavender?

Lavender isn’t just for aromatherapy—it’s a versatile culinary herb that adds a unique, floral flavor to baked goods. When paired with the rich, buttery taste of shortbread, it creates a cookie that’s both elegant and comforting. Plus, using locally grown lavender adds a touch of Colorado charm to every bite.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup granulated sugar

• 2 cups all-purpose flour

• 1 tbsp culinary lavender buds (plus extra for garnish)

• ½ tsp vanilla extract

• ¼ tsp salt

• Instructions

1. Preheat the Oven: Set your oven to 325°F (165°C) and line a baking sheet with parchment paper.

2. Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy.

3. Add the Dry Ingredients: Gradually mix in the flour, lavender buds, vanilla extract, and salt until a soft dough forms.

4. Shape the Dough: Roll the dough into a log (about 2 inches in diameter) and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.

5. Slice and Bake: Remove the dough from the fridge and slice it into ¼-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.

6. Bake: Bake for 12-15 minutes, or until the edges are lightly golden.

7. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Serving Suggestions

These Lavender Shortbread Cookies pair beautifully with:

• A cup of herbal tea or coffee

• A glass of cold milk

• Fresh berries or a dollop of whipped cream for a dessert twist

Why Green Chile Queso?

Hatch green chiles are a staple of Southwestern cuisine, and their smoky, slightly spicy flavor takes this queso dip to the next level. Paired with melty cheese and a few simple ingredients, this dip is quick to make but tastes like it came straight from your favorite Mexican restaurant. Plus, it’s a great way to showcase the bold flavors of the West Slope

Ingredients

• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

• 1 cup roasted Hatch green chiles, chopped (fresh or canned)

• 1/2 cup milk or heavy cream

• 1/4 cup diced onion

• 1 clove garlic, minced

• 1/2 tsp ground cumin

• 1/4 tsp smoked paprika (optional, for extra depth)

• Tortilla chips, for serving

Instructions

1. Sauté the Aromatics: In a medium saucepan, sauté the diced onion and minced garlic over medium heat until softened about 2-3 minutes.

2. Add the Green Chiles: Stir in the chopped green chiles and cook for another 2 minutes, allowing the flavors to meld.

3. Melt the Cheese: Reduce the heat to low and add the shredded cheese, stirring constantly until melted and smooth.

4. Add the Cream: Slowly pour in the milk or heavy cream, stirring until the queso is creamy and well combined.

5. Season: Add the cumin and smoked paprika if using, and stir to incorporate. Taste and adjust seasoning as needed.

6. Serve: Transfer the queso to a serving bowl and serve immediately with tortilla chips.

Tips for Success

• Use Fresh Green Chiles: If you can find fresh Hatch green chiles, roast them yourself for an extra layer of smoky flavor.

• Adjust the Heat: For a milder dip, use mild green chiles. For more spice, add a diced jalapeño or a pinch of cayenne pepper.

• Keep It Warm: Serve the queso in a slow cooker or fondue pot to keep it warm and gooey throughout your gathering.

Serving Suggestions

This Green Chile Queso Dip pairs perfectly with:

• Crispy tortilla chips

• Fresh veggies like bell peppers, celery, or carrots

• Warm flour tortillas or pita bread

• A cold beer or margarita for the ultimate fiesta vibe

Recipe Card

Green Chile Queso Dip
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 6-8

Why Colorado Potatoes?

Colorado is known for its high-altitude farming, which produces some of the most flavorful potatoes in the country. Our state’s cool nights and sunny days create the perfect growing conditions for spuds that are rich in flavor and perfect for dishes like this gratin. Using local potatoes not only supports Colorado farmers but also ensures your dish is fresh and delicious.

Ingredients

• 2 lbs Colorado-grown potatoes (Yukon Gold or Russet work well)

• 1 ½ cups heavy cream (from a local dairy, if possible)

• 1 cup shredded Colorado cheddar cheese

• 1 cup shredded Gruyere cheese (or substitute with more cheddar)

• 2 cloves garlic, minced

• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)

• 1 tsp fresh rosemary, finely chopped (or ½ tsp dried rosemary)

• Salt and pepper to taste

• Butter for greasing the baking dish

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Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter.

2. Prepare the Potatoes: Wash and peel the potatoes (optional). Using a sharp knife or mandoline slicer, cut them into thin, even slices (about 1/8-inch thick).

3. Layer the Potatoes: Arrange a layer of potato slices in the bottom of the baking dish, slightly overlapping them. Sprinkle with a pinch of salt, pepper, minced garlic, and a few thyme and rosemary leaves. Repeat the layers until all the potatoes are used.

4. Add the Cream: Slowly pour the heavy cream over the potatoes, making sure it seeps into all the layers.

5. Top with Cheese: Sprinkle the shredded cheddar and Gruyere cheese evenly over the top of the potatoes.

6. Bake: Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.

7. Rest and Serve: Let the gratin rest for 10 minutes before serving. This allows the cream to set slightly, making it easier to slice.

Tips for Success

• Use a Mandoline Slicer: For even, thin slices of potato, a mandoline slicer is your best friend. Just watch your fingers!

• Add a Crunchy Topping: For extra texture, mix ½ cup breadcrumbs with 1 tbsp melted butter and sprinkle it over the cheese before baking.

• Make It Ahead: Assemble the gratin up to a day in advance, cover it, and refrigerate. Bake it just before serving.

Serving Suggestions

This Colorado Potato Gratin pairs beautifully with:

• A juicy Colorado lamb roast

• Grilled Rocky Mountain trout

• A simple green salad with local honey vinaigrette

• Roasted seasonal vegetables

Recipe Card

Colorado Potato Gratin
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Serves: 6-8

Ingredients

For the Donuts:

• 2 1/4 cups all-purpose flour

• 1/2 cup granulated sugar

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp ground nutmeg (optional, for flavor)

• 3/4 cup buttermilk

• 2 tbsp unsalted butter, melted

• 1 large egg

• 1 tsp vanilla extract

• Oil for frying (vegetable or canola oil)

For the Glaze:

• 2 cups powdered sugar

• 1/4 cup milk

• 1 tsp vanilla extract

Optional Toppings:

• Sprinkles

• Crushed nuts

• Chocolate drizzle

• Cinnamon sugar

Ingredients

• 8 slices rye bread

• 1 lb thinly sliced pastrami

• 8 slices Swiss cheese

• 1/4 cup Dijon mustard (or your favorite mustard)

• 1/2 cup sauerkraut (optional)

• 4 dill pickles, sliced

• 2 tbsp butter (for toasting)

• Russian or Thousand Island dressing (optional, for extra flavor)

Instructions

Step 1: Prepare the Bread

1. Spread Dijon mustard on one side of each slice of rye bread.

2. If using, spread a thin layer of Russian or Thousand Island dressing on the other side.

Step 2: Layer the Sandwich

1. On four slices of bread, layer the pastrami, Swiss cheese, sauerkraut (if using), and pickle slices.

2. Top with the remaining slices of bread, mustard-side down.

Step 3: Toast the Sandwich

1. Heat a large skillet or griddle over medium heat.

2. Spread butter on the outer sides of each sandwich.

3. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.

Step 4: Serve

1. Cut the sandwiches in half and serve hot.

2. Pair with extra pickles, potato chips, or a side of coleslaw.

Tips for the Perfect Pastrami Sandwich

• Use High-Quality Pastrami: Look for well-marbled, tender pastrami from your local deli.

• Toast the Bread: Toasting adds crunch and prevents the sandwich from getting soggy.

• Add Heat: Include a few slices of jalapeños or a dash of hot sauce for a spicy kick.

• Make It a Reuben: Swap the mustard for Russian dressing and add sauerkraut for a Reuben-inspired twist.

Serving Suggestions

• Serve with a side of pickles, potato chips, or coleslaw.

• Pair with a cold craft beer or a glass of iced tea.

• Add a bowl of matzo ball soup for a classic deli experience.