Cooking with Salsa
Dan Daru heads to Root Down to cook up some dishes with White Girl Salsa.
Farm to Table Burrito
-4 Raquelitas 12" whole wheat tortillas
-8 cage free local brown eggs
-1 jar White Girl Salsa Smokey Chipotle
-2 C braised organic kale or collards (see recipe below)
-2 C "refried" quinoa + lentils (see recipe below)
-1 C halved heirloom grape tomatoes
-2 C fried or roasted diced potatoes, warm (Albert Bartlett Rooster, sweet potato, yukon gold etc)
-1.5 C feta cheese
-sour cream on the side
-Radish salad on the side (see recipe below)
-In stainless bowl, crack all the eggs and whisk. Add 6oz White Girl Smokey Chipotle Salsa. Whisk again. Heat saute pan on medium heat and add 2 Tblsp grapeseed oil. Add egg mixture to hot pan & stir so they scramble as they cook. Once eggs are fully cooked remove from heat and set aside, making 4 equal portions.
-Place tortilla in large cast iron pan or skillet. Spread tortilla with refried quinoa blend, eggs, braised greens, tomato, fried potatoes & feta cheese. Roll up carefully and set aside. Repeat with remaining tortillas. These can be kept warm in an oven until Game Time. Cut burritos in half on the bias, serve with radish salad, sour cream, & more White Girl Smokey Chipotle Salsa!
Braised Organic Greens:
(trim stems and rinse 1 bunch organic kale & 1 bunch organic collard greens or rainbow chard. In shallow saute pan on medium heat add 1/2C sliced red onion & 2 cloves smashed garlic, and 3 Tblsp olive oil or grapeseed oil. Heat until onions become translucent & add greens. Saute until soft and add 1/2 C vegetable stock and slowly toss greens until liquid reduces, greens are nicely cooked but still vibrant in color)
"Refried" Quinoa + Lentils
a healthy protein rich spin on traditional refried beans made with local beer
(place 1 C cooked black Colorado quinoa & 1 C cooked organic green lentils in blender.
Add 3/4 C Odell's Runoff Red IPA, juice of 2 limes, 1/2 C chopped cilantro & 1 tsp sea salt. Blend until smoothly pureed.)
(2 medium watermelon radish (can sub breakfast radish if needed), sliced thin on mandoline. Mix with 1/2 C chopped scallion, 1/2 C chopped cilantro, splash of fresh citrus juice & sea salt to taste.)
Bronco Blue Corn Quesadillas
-12 Abbondanza Farm blue corn tortillas
-2 C shredded mozzarella
-1/2 C shredded parmesan reggiano
-2 C roasted Hazel Dell cremini mushrooms, sliced
-2 C organic baby spinach
-2 ripe avocados
-1 lime, cut in 8 wedges
-1 jar White Girl Salsa Cranberry Mango
-2 C Ozuke Calendula Kraut
-Place tortillas on hot griddle or cast iron pan.
-working quickly, cover tortillas with shredded cheeses, sliced mushrooms, and baby spinach leaves.
-fold tortillas in half and flip over once lightly browned on one side, cheese melts & spinach begins to wilt
-Remove from heat, place quesadillas on large platter. Garnish with kraut, avocado, White Girl Salsa and lime wedges.
Enjoy with good company and a winning Broncos Game!