0

Rudbeckia


2

Milk Creek Mountains


3

Pond


4

Fall Horses


5

Blue Flax


Your Kitchen Friends
Our guests often ask for recipes from the Latigo Ranch kitchen.  We plan to post a new recipe here regularly. 

Lisa searches for recipe ideas and often finds new recipes to try, and if we like them, Randy experiments to figure out how to make them work when preparing them for 30+ guests.  Sometimes what we end up with is quite different from the original  and other times we make little change.  

Since most of you don't live at 9,000 ft. above sea level like we do, we have adjusted the recipes for baked goods for low altitude.  If you do need to correct for higher altitudes, please feel free to email us for suggestions.

Enjoy your cooking, eating, and friendship around the table.

Randy & Lisa George

Recipe of the Week

Lentil Veggie Salad

Wednesday, July 24, 2013

1 lb uncooked lentils (any color will do)
Roasted red peppers, chopped
Spinach or chard, sliced into thin ribbons
Sweet onion, diced (sauted ahead if desired)
Diced raw veggies:  jicama, carrots, zucchini, celery, snap peas
Cherry tomatoes
Diced avocado
½ bunch cilantro, chopped
Salt and pepper to taste

Mustard Dressing:
3 T dijon
3 T white wine vinegar or white balsamic vinegar
¼ C olive oil

To prepare the lentils, place in hot, salted water and cook for about 10 minutes.  They should be al dente, not mushy.  Drain and run cold water over the lentils to stop the cooking. Drain well.  Place in bowl and add the remaining ingredients.  Toss with the dressing, adjust seasoning to taste.
 

This recipe is brought to you by your kitchen friends at the Latigo Guest Ranch.