Ingredients

• 12 oz (340g) pasta (fettuccine, spaghetti, or penne work well)

• 2 tbsp unsalted butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• 1 cup grated Parmesan cheese

• 1/2 tsp salt (or to taste)

• 1/4 tsp black pepper

• 1/4 tsp red pepper flakes (optional, for a bit of heat)

• Fresh parsley, chopped (for garnish).

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook according to the package instructions until al dente.

3. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2: Make the Sauce

1. In a large skillet, melt the butter over medium heat.

2. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.

3. Pour in the heavy cream and bring to a gentle simmer.

4. Stir in the Parmesan cheese until melted and smooth.

5. Season with salt, black pepper, and red pepper flakes (if using).

Step 3: Combine Pasta and Sauce

1. Add the cooked pasta to the skillet and toss to coat evenly in the sauce.

2. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 4: Serve

1. Transfer the pasta to serving plates or a large bowl.

2. Garnish with chopped parsley and extra Parmesan cheese if desired.

3. Serve immediately and enjoy!

Tips for the Perfect Creamy Garlic Parmesan Pasta

• Use Freshly Grated Parmesan: Pre-grated cheese can be less creamy and may not melt as smoothly.

• Don’t Overcook the Garlic: Sauté just until fragrant to avoid a bitter taste.

• Add Protein: Grilled chicken, shrimp, or crispy bacon make great additions.

• Make It Veggie-Packed: Stir in spinach, broccoli, or sun-dried tomatoes for extra flavor and nutrition.

Ingredients

• 1 cup fresh lemon juice (about 4-6 lemons)

• 1 cup granulated sugar

• 4 cups cold water

• Ice cubes

• Lemon slices and mint leaves for garnish

Instructions

Step 1: Make the Simple Syrup

1. In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar.

2. Heat over medium heat, stirring occasionally, until the sugar completely dissolves.

3. Remove from heat and let the syrup cool to room temperature.

Step 2: Mix the Lemonade

1. In a large pitcher, combine 1 cup of fresh lemon juice and the cooled simple syrup.

2. Add 3 cups of cold water and stir well to combine.

3. Taste and adjust the sweetness or tartness by adding more water, sugar, or lemon juice as needed.

Step 3: Serve

1. Fill glasses with ice cubes.

2. Pour the lemonade over the ice.

3. Garnish with lemon slices and mint leaves for a fresh, inviting look.

Tips for the Perfect Lemonade

• Use Fresh Lemons: Freshly squeezed lemon juice makes all the difference in flavor.

• Adjust Sweetness: If you prefer a less sweet lemonade, reduce the sugar to 3/4 cup or add more water.

• Add a Twist: Try adding other fruits like strawberries, raspberries, or a splash of sparkling water for a fizzy version.

• Make It Ahead: Prepare the simple syrup and lemon juice in advance, then mix with water just before serving.

Serving Suggestions

• Serve with a side of fresh fruit or light snacks like cookies or crackers.

• Pair with grilled dishes or summer salads for a complete meal.

• Add a splash of iced tea to create an Arnold Palmer (half lemonade, half tea).

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Instructions

1. Prep the Peppers:
   Preheat your oven to 375°F (190°C). Slice the mini peppers in half lengthwise and remove the seeds. Arrange them on a baking sheet lined with parchment paper.

2. Make the Filling:
   In a medium bowl, combine the goat cheese, honey, chives, parsley, thyme, garlic powder, salt, and black pepper. Mix until smooth and well combined. If using, fold in the toasted walnuts or pecans for added texture.

3. Stuff the Peppers:
   Using a small spoon or piping bag, fill each pepper half with the cheese mixture. Don’t be afraid to overfill them slightly—the more filling, the better!

4. Bake:
   Bake the stuffed peppers for 10-12 minutes, or until the peppers are tender and the filling is slightly golden.

5. Garnish & Serve:
   Remove the peppers from the oven and let them cool for a few minutes. Garnish with a drizzle of honey, a sprinkle of fresh herbs, or a few extra chopped nuts. Serve warm or at room temperature.

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Why This Recipe Works

These Stuffed Mini Peppers are a perfect appetizer because they’re:

• Quick & Easy: Ready in under 30 minutes!

• Versatile: Customize the filling to suit your taste.

• Beautiful: The vibrant colors of the peppers make them a stunning addition to any table.

• Locally Inspired: Using local honey and fresh herbs ties the recipe to the Western Slope’s agricultural roots.

Instructions

1. Activate the Yeast:
   In a small bowl, combine the warm water, honey (or sugar), and yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy. This means the yeast is active and ready to go.

2. Mix the Dough:
   In a large mixing bowl, whisk together the flour, salt, and chopped rosemary. Make a well in the center and pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

3. Knead the Dough:
   Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to overdo it.

4. First Rise:
   Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.

5. Shape the Loaf:
   Once the dough has risen, punch it down to release any air bubbles. Shape it into a round or oval loaf and place it on a baking sheet dusted with cornmeal or flour.

6. Second Rise:
   Cover the shaped dough with the kitchen towel and let it rise again for 30-45 minutes, or until it has puffed up slightly.

7. Preheat & Prep:
   While the dough is rising, preheat your oven to 375°F (190°C). Once the dough is ready, use a sharp knife to make a few shallow slashes on top. This helps the bread expand while baking.

8. Bake:
   Drizzle the top of the loaf with a little olive oil and sprinkle with a pinch of salt and extra rosemary if desired. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

9. Cool & Serve:
   Let the bread cool on a wire rack for at least 15 minutes before slicing. Serve warm with a side of olive oil for dipping, or enjoy it with your favorite soup or stew

Tips & Variations

• Local Olive Oil: Use olive oil from a Western Slope producer for an extra-special touch.

• Add-Ins: Toss in a handful of chopped olives, sun-dried tomatoes, or grated Parmesan cheese for added flavor.

• Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for a heartier loaf.

• Herb Swap: Try thyme or sage instead of rosemary for a different flavor profile.

Instructions

1. Preheat & Prep:
   Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish or a cast-iron skillet.

2. Roast the Peaches:
   In a large bowl, toss the sliced peaches with sugar, lemon juice, vanilla extract, cinnamon, and nutmeg (if using). Spread the peaches evenly in the prepared baking dish. Roast in the preheated oven for 10-12 minutes, just until the peaches start to soften and release their juices.

3. Make the Cobbler Topping:
   While the peaches are roasting, whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add the melted butter, milk, and vanilla extract, and stir until just combined. The batter will be thick but spreadable.

4. Assemble & Bake:
   Remove the peaches from the oven and drop spoonfuls of the cobbler batter over the top. Use a spatula to gently spread the batter, but don’t worry if it doesn’t cover every inch the rustic look is part of the charm!

   Bake for 30-35 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.

5. Serve & Enjoy:
   Let the cobbler cool for 10-15 minutes before serving. It’s delicious on its own, but for an extra treat, top it with a scoop of vanilla ice cream or a dollop of whipped cream.

• Quick and Easy: Ready in 15 minutes.

• Versatile: Add grilled chicken or shrimp for a heartier meal.

• Crowd-Pleasing: A favorite at dinner parties and family meals.

What You’ll Need

Ingredients

• 1 head romaine lettuce, chopped

• 1/2 cup grated Parmesan cheese

• 1 cup croutons

• 1/4 cup olive oil

• 2 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• 1 egg yolk (optional)

• Salt and pepper to taste

Instructions

1. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, and egg yolk (if using). Season with salt and pepper.

2. Assemble the Salad: In a large bowl, toss the romaine lettuce with the dressing.

3. Add Toppings: Sprinkle with Parmesan cheese and croutons.

4. Serve: Toss gently and serve immediately.

Tips for Success

• Use Fresh Ingredients: Freshly grated Parmesan and homemade croutons make a big difference.

• Add Protein: Grilled chicken, shrimp, or tofu can turn this into a main dish.

• Make It Ahead: Prepare the dressing and croutons in advance

Serving Suggestions

• Serve with a slice of crusty bread or a bowl of soup.

• Pair with a glass of white wine for a refreshing meal.