Partner Recipes

Recipes from local producers, using locally grown ingredients. Search our local food directory to find items in your area. More recipes coming soon!

Salads
Mattics’ Spring Salad with Hartman’s Raspberry Vinaigrette
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Recipe from Mattics Orchards
Prep Time
20 minutes
Prep Time
20 minutes
Mattics’ Spring Salad with Hartman’s Raspberry Vinaigrette
Print Recipe
Recipe from Mattics Orchards
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Hartman’s Raspberry Vinaigrette
Servings:
Instructions
  1. Wash and dry greens. Refrigerate. Cook, cool, peel, and chops eggs. Cook and roughly chop cooled bacon. Chop scallions or slice onions.
  2. Place mustard, vinegar, and jam in a bowl. Whisk in olive oil. Add pinch of salt and pepper to taste. Refrigerate any leftover dressing.
  3. Just before serving, toss the greens with just enough dressing to coat the leaves. Gently toss with bacon, eggs, and onion; reserving some for garnish for top. Serves 4.

 

Soups
Lobby Grille Chipotle Butternut Squash Soup
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Recipe from Casey Pickett and Mike Krull, Lobby Grille at Montrose Memorial Hospital
Prep Time
20 minutes
Cook Time
90 minutes
Prep Time
20 minutes
Cook Time
90 minutes
Lobby Grille Chipotle Butternut Squash Soup
Print Recipe
Recipe from Casey Pickett and Mike Krull, Lobby Grille at Montrose Memorial Hospital
Prep Time
20 minutes
Cook Time
90 minutes
Prep Time
20 minutes
Cook Time
90 minutes
Ingredients
For the Squash
For the Soup
Servings:
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease sliced surface of squash with 1 tablespoon olive oil and season with salt and pepper. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from oven and cool.
  3. In a large heavy pot over medium-high heat, add remaining 2 tablespoons of olive oil, onion, carrot, and then season with a pinch of salt. Saute until tender, about 10 minutes. Add garlic and ginger, and sauté for 2 more minutes. Scoop squash flesh into the pot and stir. Add 4 cups vegetable broth and bring to a boil. Reduce heat to low, cover the pot, and simmer vegetables until tender, about 30 minutes.
  4. Turn off the heat and add the chipotles and coconut milk, and using an immersion blender, carefully puree the soup until very smooth. A blender may also be used. If necessary, add more broth to create desired consistency. Season with salt and pepper to taste.
Dips and Sauces
Peach Salsa - Ela Family Farms
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Serve with hamburgers, other meats, or as a tasty side dish.
Prep Time
15 Minutes
Passive Time
1 Hour
Prep Time
15 Minutes
Passive Time
1 Hour
Peach Salsa - Ela Family Farms
Print Recipe
Serve with hamburgers, other meats, or as a tasty side dish.
Prep Time
15 Minutes
Passive Time
1 Hour
Prep Time
15 Minutes
Passive Time
1 Hour
Ingredients
Servings:
Instructions
  1. Mix all ingredients together and let sit, refrigerated, for 1 hour.
Vegetables
Main Dishes
Desserts