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

Roasted Butternut Squash & Quinoa Salad

Saturday, April 30, 2016


1 lb diced butternut squash

1 ½ T coconut sugar
1 ½ T balsamic vinegar                    
1 T olive oil                                                          
1 ½ t kosher salt                                                

1 C quinoa, rinsed
2 C water                                             

diced red pepper
green onion
diced jicama
sliced almonds, pecans, or pine nuts
green onions                     

Dressing:
¼ C olive oil
1 ½ T red wine vinegar
½ t kosher salt, 1 t dill weed, 3 T chopped fresh parsley
1/8 t pepper

Toss together the squash and next 4 ingredients in bag or bowl.  Spread on sprayed, foiled baking sheet.  Bake at 400 until tender
~35 minutes. Bring the quinoa and water to a boil in saucepan.  Simmer 15 min. or until liquid is gone.  Cool.

Stir together cooled squash, quinoa, and whatever you wish of the optional ingredients.  Stir together the dressing ingredients and toss with the salad.  Serve chilled or at room temperature. Serves 8.

 

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


  • Roasted Butternut Squash & Quinoa Salad