Zucchini Pico de Gallo Salsa or Salad by Salad Foodie

As delicious to taste as it is to behold! And just one more recipe in your zucchini cookbook arsenal. Easy to swap out ingredients on hand for the array in this recipe. Cucumber, cauliflower, green onions, etc. You select your level of desired heat by type and amounts of peppers - jalapeno, verses poblano vs. bell peppers. For the…

STUFFED JALAPENOS by GARY ESTESS

WE GRILL JALAPENOS ALL YEAR AROUND THEY ARE NOT HOT UNLESS YOU WANT THEM TO BE

melon, papaya, chicken sausage salad by sunil k.nayar

with fruits and chicken sausage this is variety salad

Guacamole with Green Tomatoes by Salad Foodie

A unique way to use up fall's green tomatoes. Quite tasty. If they're chopped in small dice hardly anyone will guess green tomatoes are an ingredient! Best to make ahead of serving by 30 minutes to allow flavors to "marry." Serve with tortilla chips or other southwest food fare.

Lotta Cheese Cheese Burger by Patti Fisher

We got a complaint from some friends that when they go out for burgers the meat is paper thin and the cheese, if you can find any, is tasteless. We had no choice but to say “See you tomorrow, come hungry!” Everyone was happily stuffed and knew they were eating a cheese burger. They may be back again tomorrow. Not only was there 2…

Elegant Eggs Florentine by Salad Foodie

Take eggs to the next dimension with this healthy breakfast or brunch dish. With a side of garlic toast, fruit and beverage, 1 egg on a bed of spinach makes a serving for us. But plan 2 egg-portions for hearty appetites. Leftovers keep well for tomorrow's breakfast.

Fennel, Chicken Sausage and Sweet Vidalia Onion Pizza by BearNakedBaker

Chicken with Roasted Red Pepper & Chipotle Rice by Salad Foodie

Starting with a recipe that won a contest sponsored by the USA Rice Federation, I took the liberty to substitute chicken for the original recipe’s fish (see “Useful Links” below for the Tilapia version.) Using prepared jars of red roasted peppers and chipotle salsa cuts down on the preparation, but certainly not the taste of this…

A NEW WAY TO FRY BACON by GARY ESTESS

HOW MANY TIMES HAVE YOU WANTED TO FRY A LB.OF BACON IN A SMALL PAN THIS WORKS VERY GOOD AND IT TASTE BETER THAN FLAT. I DO 1 LB,IN A 12 INCH PAN.

Oatmeal Saucepan Cookies by Salad Foodie

A saucepan becomes the mixing bowl in these super simple cookies that bake just a few minutes in the oven. If you wish, use the coconut/chocolate variation which adds additional flavor levels to these chewy and crunchy cookies.

Tortilla pie by GARY ESTESS

When you have stew left over. This is good to do. A fast lunch dinner anytime.

Roasted Asparagus with Sweet Caper Vinaigrette by Chef Smith

Moroccan Carrot Soup with Lentils by Hungry In The Rockies

OK, before you say it, I know that we are supposed to be a focused on flavors of the Rocky Mountains, so how does Morocco fit in? Well even in Vail, Colorado we crave the delights of exotic cuisines from around the world. In addition, I discovered my new favorite shop in Denver, Savory Spice Shop on Platte. It had wonderful spices…

3 Way Cheese Ball by Chef Smith

Make 3 different flavors of cheese balls or make the base and multiply one of the variations by 3 for a large cheese ball of one flavor.

COOKIE/ PECN BARS by Adrienne Still Waters Raichelle