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

Zucchini and Onion Soup with Prosciutto

Monday, April 20, 2015

Paleo Zucchini Soup

4 thin slices prosciutto, baked or sautéed until browned and crispy

1 T olive oil
2 large leeks (or 1 small onion)
4 zucchini, chopped
3 garlic cloves
1 t thyme (I used fresh)
4 C chicken broth
½ t sea salt
1 t pepper

After browning the prosciutto, chop and set aside

Saute the leeks or onions in oil until tender.  Add the zucchini, garlic, and thyme stirring for 2 minutes.

Add the chicken broth, salt, and pepper and bring to a boil.  Simmer until the zucchini is tender.  Using an immersion blender, puree the soup to your desired consistency.  Ladle into bowls and sprinkle each serving with the prosciutto.'

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


  • Zucchini and Onion Soup with Prosciutto