Tag: food
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Colorado Springs cooks gathering herbs to preserve for use through the seasons
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Herbs are the garden’s gift to a gourmand’s kitchen. Fresh herbs can take a dish from good to great. And if you’re enjoying a big bounty of herbs from your garden, fresh is best when it comes to cooking with them. But with the season…
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Colorado Springs cooks gathering herbs to preserve for use through the seasons
Herbs are the garden’s gift to a gourmand’s kitchen. Fresh herbs can take a dish from good to great. And if you’re enjoying a big bounty of herbs from your garden, fresh is best when it comes to cooking with them. But with the season about to change, it’s time to think about preserving those…
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10 places to find great pizza around Colorado Springs
Here are the 10 of the best pizza restaurants in Colorado Springs chosen by Gazette readers in our 2018 Best of the Springs magazine.
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Atomic Cowboy comes to Colorado Springs
Colorado Springs gets three restaurants under one roof. (Katie Klann/The Gazette)
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Watermelon-Basil Flavored Water
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Watermelon-Basil Flavored Water Yield: 6 servings (makes 6 to 7 cups) 1/2 cup packed fresh basil leaves, plus some small leaves, for garnish 1 cup boiling water 4 cups cubed, seeded or seedless watermelon (1 pound) 4 cups cold water 2 teaspoons fresh lime juice,…
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Watermelon-Basil Flavored Water
Watermelon-Basil Flavored Water Yield: 6 servings (makes 6 to 7 cups) 1/2 cup packed fresh basil leaves, plus some small leaves, for garnish 1 cup boiling water 4 cups cubed, seeded or seedless watermelon (1 pound) 4 cups cold water 2 teaspoons fresh lime juice, plus thinly sliced wheels or half-moon slices of lime, for…
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Shrimp and Black Bean Quesadillas
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Shrimp and Black Bean Quesadillas Yield 2 to 3 servings 8 ounces frozen, large, peeled and deveined shrimp, preferably U.S. wild-caught 1 teaspoon Spanish smoked paprika (pimenton) 1 tablespoon vegetable oil 3 tablespoons sour cream One 2-ounce chunk Parmigiano-Reggiano cheese One 14.5- to 15.5-ounce can…
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Peach and Jalapeño Salsa
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Peach and Jalapeño Salsa Yield: 8 servings (makes 2 cups) 1/2 medium white onion 3 ripe, baseball-size peaches, cut in half and pitted (1½ pounds total) 2 plump jalapeño peppers, cut in half from top to bottom, ribs and seeds removed 1 teaspoon ancho chile…
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Peach and Jalapeño Salsa
Peach and Jalapeño Salsa Yield: 8 servings (makes 2 cups) 1/2 medium white onion 3 ripe, baseball-size peaches, cut in half and pitted (1½ pounds total) 2 plump jalapeño peppers, cut in half from top to bottom, ribs and seeds removed 1 teaspoon ancho chile powder 1 tablespoon honey 1 tablespoon fresh lime juice, plus…
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Shrimp and Black Bean Quesadillas
Shrimp and Black Bean Quesadillas Yield 2 to 3 servings 8 ounces frozen, large, peeled and deveined shrimp, preferably U.S. wild-caught 1 teaspoon Spanish smoked paprika (pimenton) 1 tablespoon vegetable oil 3 tablespoons sour cream One 2-ounce chunk Parmigiano-Reggiano cheese One 14.5- to 15.5-ounce can no-salt-added black beans 1/2 jalapeño pepper Five or six 6-inch…