Category: Recipes

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Raspberry Syrup

SonHarvest Raspberry Syrup

Raspberry Syrup

Chef Leah Hays
Preserve the flavor of Wyoming summer with a simple syrup. this easy recipe is a shelf stable option to bring fresh tart flavor to so many dishes.
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Prep Time 5 minutes
Cook Time 15 minutes
cooling/canning time 20 minutes
Total Time 40 minutes
Course condiment, Dessert, Drinks, garnish, sauce
Cuisine American, French, Italian

Equipment

  • sauce pot
  • canning equipment
  • sieve or strainer

Ingredients
  

  • 1 lb raspberries fresh or frozen
  • 1 lb local raw honey

Instructions
 

  • Place ingredients in a sauce pot over medium low heat.
  • Bring to a boil then reduce to a simmer for 10 minutes.
  • Strain and cool. Store in an air tight container in the fridge for 2 weeks or water bath can for shelf stable storage.

Notes

Save pulp for raspberry shrubs or vinegars.
Keyword fruit syrup, honey, preserve, raspberries, sweet, tart
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Raspberry Vinaigrette

Raspberry Vinegrette
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Raspberry Vinaigrette

Chef Leah Burback
Bring the brightness of Wyoming raspberries to sweet and savory dishes. Simple easy recipe with versatility for many dishes, deliciousness you can keep on hand for any occasion.
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Prep Time 7 minutes
Total Time 7 minutes
Course Appetizer, Breakfast, condiment, garnish, Main Course, Salad, sauce, Snack
Cuisine American, French
Servings 1 pint

Equipment

  • blender (smoothie or immersion)

Ingredients
  

  • 1 cup fresh raspberries washed
  • 1/4 cup local honey
  • 1 tsp dijon mustard
  • 1/4 cup red wine vinegar
  • 1 Tblsp kosher salt
  • 1 Tblsp fresh ground pepper
  • 3/4 cup olive oil or sunflower oil

Instructions
 

  • Place all ingredients except oil into a blender.
  • While blending gradually drizzle in oil until texture changes and dressing becomes emulsified.
  • Taste, to adjust seasoning or sourness. Adjust consistency with water.
  • Store in airtight container in the fridge. Shake well before using.

Video

Notes

Use on salad greens, as a fruit dip, grain pilafs, and much more!
Keyword broccoli salad, dressing, fruit, fruit dip, grain pilaf, greens, salad, slaw, vinaigrette
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Roasted Taco Salsa

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Roasted Taco Salsa

Chef Leah Burback
Roasted fresh veggies come together in a simple recipe to pair with the best tacos, corn tortilla chips, and much more. See notes to adjust heat level and check out our demo video!
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Appetizer, condiment, garnish, sauce, Side Dish, Snack
Cuisine Latin American, Mexican
Servings 1 pint

Equipment

  • grill, oven or comal (cast iron roasting pan)

Ingredients
  

  • Oil as needed
  • 2 medium tomatoes roma, san marzano, or thick fleshed heirlooms
  • 2 Serrano chiles see notes for spice level adjustments
  • 2 medium onions
  • 2 medium tomatillos
  • 1/2 tblsp ground cumin
  • 3 sprigs fresh cilantro substitute thyme or oregano if preferred
  • 2 cloves garlic
  • sea salt to taste

Instructions
 

  • Char roast tomatoes, chiles, onion quartered and husked tomatillos
  • Blend together with comin, cilantro, garlic and salt to taste.

Notes

Try this on the grill in the summer.
Add lime or thyme/oregano for flavor.
Substitute a green or red bell pepper for a milder/sweeter version. Substitute a habanero for medium plus heat. Try a combination for more depth of flavor.
Pair with your favorite tortilla chips and guacamole!
Keyword appetizer, burrito, cilantro, dips for chips, fresh herbs, fresh salsa, medium, mild, nacho, pasta sauce, peppers, salsa, spicy, taco, tomatillo, tomato, topping
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Runza Cabbage Rolls (Bierocks)

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Runza Cabbage Rolls (Bierocks)

Chef Leah Burback
One of the original eastern european pocket pies brought to the midwest and plains states by those that worked the land. Traditional filling of beef and cabbage in an enriched dinner roll dough. Check out the notes for vegetarian substitutes and alternate fillings.
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Prep Time 30 minutes
Cook Time 30 minutes
Proofing Time 3 hours
Total Time 4 hours
Course Appetizer, Bread, Breakfast, Lunch, Main Course, Side Dish, Snack
Cuisine American, Eastern European, Peasant
Servings 2 dozen

Ingredients
  

Filling

  • 1/2 pound ground beef and/or mushrooms
  • 2 cloves garlic minced
  • 1/2 each cabbage thinly sliced 2″ lengths
  • 1 each large onion sliced
  • 2 Tbsp Kosher salt
  • 2 Tbsp Coarse black pepper

Dough

  • 1 Tbsp Dry Activated Yeast
  • 3 oz warm milk
  • 6 oz warm water
  • 1/4 cup honey
  • 2 oz lard or butter
  • 2 1/2 cups Flour
  • 1/2 tsp salt
  • 1 each egg

Instructions
 

Dough Method

  • 1. Bloom yeast in warm milk and water with dissolved honey until bubbles form. Using half the flour combine all ingredients, except the egg, and in a stand mixer bowl or large mixing bowl by hand.
  • 2. Once a rough dough is formed, add the egg and the remaining flour.
  • 3. Knead for about 10 minutes, adding flour as needed. When done the dough should pass the window pane test (stretch small portion of dough between fingers to a thin rectangular shape as far as to become translucent without ripping)
  • 4. Rest and proof covered until doubled. Make Filling while first proofing dough.

Filling Method

  • 1. Brown meat (or mushrooms). Saute cabbage, onions and garlic until translucent, stirring frequently to keep garlic and onions sugars from over carmelizing.
  • 2. Season to taste with salt and black pepper. Remove from heat and reserve mixture for assembly

Assembly

  • 1. Portion dough into golf ball size pieces. (weigh about 45 g each)
  • 2. Flatten into a circle, fill with 1/4 cup of filling mixture, pinch closed
  • 3. Place rolls onto parchment lined sheet pans 3" apart
  • 4. Once all rolls have been formed brush with egg wash, cover and let rise for 30 minutes. Preheat oven to 375°F.
  • 5. Rebrush with eggwash again and bake for 20 minutes or until the dough has baked.

Notes

Serve with hot pepper mustard, beer cheese sauce, or mushroom cream sauce.
Freeze rolls on a tray before second proofing if you wish to save for a later date. Remove from freezer and let slack thaw and proof covered at room temperature, then resume baking instructions at dough step 9.
Keyword appetizer, baked, beef, bread, cabbage, make ahead, Midwestern, peasant dish, penny saving
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Roasted Zucchini Dip

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Roasted Zucchini Dip

Chef Leah Burback
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Course Appetizer, condiment, garnish, Lunch, Side Dish, Snack
Cuisine American, Italian

Equipment

  • blender or food processor

Ingredients
  

  • 2 cups zucchini peeled & deseeded
  • 5 cloves garlic
  • 1 small onion skinned and wedged
  • 1 sprig rosemary leaves
  • 1 Tbsp Red Pepper Flakes
  • 2 Tbsp sunflower oil
  • 2 Tbsp sunflower butter or tahini sesame seed paste
  • 1/2 cup plain yogurt greek or ricotta
  • 1 each lemon juiced and zested
  • 1 Tbsp honey raw and local
  • 1/2 cup sunflower oil
  • salt and black pepper to taste

Instructions
 

  • Toss squash, garlic, onions, rosemary, and chili flakes in 2 T of oil.
  • Roast at 425F until squash and garlic are soft and lightly golden, onions should be translucent.
  • Remove once cool directly into a blender or food processor.
  • Add all of the components into a food processor and blend until smooth.
  • Serve topped with fresh herbs and toasted sunflower kernels.
Keyword 30 minute recipe, appetizer, condiments, crudite, hummus, make ahead, relish tray, roasted, sauce, summer, topping
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Beet Lemon Hummus

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Beet Lemon Hummus

Chef Leah Burback
Try this fun colored bright and sweet version of a traditional dip.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Appetizer, condiment, garnish, sauce
Cuisine American, Indian, Mediterranean
Servings 3 cups

Equipment

  • food processor
  • blender
  • zester

Ingredients
  

  • ½ lb fresh beetroot scrub, destem, remove taproot
  • 2 cups garbanzo beans aka chickpeas cooked and drained or see instructions for dried
  • 2 each lemons zested and juiced
  • ½ cup olive oil avocado, sunflower, or infused oil option
  • 1 Tbsp garlic crushed
  • to taste salt and black pepper to taste
  • ¼ cup Tahini sesame paste also try sunflower seed butter or paste of pumpkin seeds

Instructions
 

Dried Beans Option

  • Soak ¾ cup of dried beans in fresh cool water overnight. Drain then Rinse and pressure cook with correct ratio of water or low sodium stock until tender. DO NOT SALT BEANS WHILE COOKING. This hardens the outer membrane and takes them much longer to cook.

Cooked Beans Option

  • Preheat oven to 350°F. Scrub Beetroot clean. Place on a square of foil, drizzle with a small amount of oil and sprinkle with salt. Enclose beet entirely in foil and bake for 40 min. or until cooked through, easily pricked with a paring knife.
  • Let beet cool slightly then the beet skin should slide off the cooked root with little to no effort, some roots may still need a peeler to assist. Cut into 1" pieces and reserve.
  • Place 1 cup of cooked beets and all other ingredients but the oil in a food processor or appropriate immersion blender cup. Pulse until ingredients start to soften and drizzle in olive oil until a smooth even texture has formed.
  • Adjust seasoning to taste, chill, and let meld for at least 30 minutes before serving. Garnish with lemon peel, olive oil, and remaining cooked beets.
  • Serve with your favorite crudite vegetables, chips, or as a sandwich spread.

Notes

Try using local beans like Romano, European Soldier, Indian Woman, or so many other varieties to EatWy Hummus!
Keyword appetizer, beet lemon, beetroot, beets, hummus
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Squash Fritters

squash fritters
squash fritters

Squash Fritters

Chef Leah Hays
Use your fresh zucchini, summer or patty pan squash to create crispy delicious croquettes or pancakes and top with a variety of delicious sauces or accoutrement. This appetizer is as adaptable to a menu as this recipe. Check out the substitution suggestions to make this gluten free/vegan.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American, French, Mediterranean
Servings 3 dozen

Equipment

  • mixing bowl
  • skillet
  • grater
  • colander
  • scoop

Ingredients
  

  • 2 cups squash grated zucchini or summer squash
  • ¼ cup flour all purpose or oat GF
  • ¼ cup bread crumbs panko or rolled oats GF
  • 1 each egg large or flax egg(1T flax meal with 2 T water soaked)
  • 2 Tbsp garlic minced
  • ½ cup onion red or sweet minced/small diced
  • ¼ cup fresh herbs fine chopped cilantro, parsley, tarragon, dill,
  • ½ Tbsp salt & black pepper
  • as needed oil

Instructions
 

  • In a large colander, toss grated squash in 2 Tbsp kosher salt and let sit for 5-10 minutes. This degorges the liquid from the squash and helps bind the fritter together.
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  • Heat enough oil to coat a heavy skillet or saute pan over medium-high heat.
  • Rinse and squeeze out excess moisture from squash
  • In a mixing bowl, combine the grated squash with the flour, bread crumbs, garlic, onion, herbs, beaten egg, and salt/black pepper.
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  • Spoon the squash mixture into the hot skillet, using about 2 tablespoons for each squash patty. Cook, turning halfway through, or until the patties are golden brown on both sides.
  • Drain on paper towels and sprinkle lightly with salt.
    squash fritters

Notes

Serve with applesauce, sour cream, Greek yogurt, or a fresh fruit salsa, pico de gallo, cajun remolade, pickled red onions, or green goddess dressing.
Keyword 30 minute recipe, appetizer, croquette, fritter, garlic, herbs, pancake, squash, summer, zucchini