Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.

Each month, the state’s agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.

[slideshow id=39]

Spinach is sprouting this spring throughout many parts of Colorado. KRCC’s Ellen Mahoney visited the Aspen Grille, a student-run restaurant at Colorado State University in Ft. Collins, and met with Chef Tony Beckman. He prepared a hearty spinach salad topped with walnuts, cranberries, pears and gorgonzola cheese. Ellen also traveled to Wellington to Grant Family Farms during a nice spring rain…translation? Downpour. She stepped indoors to talk with Josh Palmer who is director of the farm’s Community Supported Agriculture program.

Disclaimer: Grant Family Farms is an underwriter with KRCC.

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

Candied Walnut and Gorgonzola Spinach Salad
Chef Tony Beckman, Aspen Grille, Colorado State University

4 cups spinach
1/4 cup gorgonzola cheese
1/4 cup diced pears
1/4 cup candied walnuts
1 tablespoon dried cranberries

Nut dressing (2 cups)

1/2 cup walnuts
1 cup extra virgin olive oil
1/2 cup balsamic vinegar
salt & pepper to taste

Rise spinach in colander and shake to remove excess water. Place spinach in large bowl and stir in nut dressing. Place spinach in serving bowl and top with walnuts, cranberries, pears and cheese. To make nut dressing, place walnuts in food processor and puree. Pour nut puree into large mixing bowl and add and olive oil, vinegar, salt and pepper, and mix thoroughly.

Recipe from the Colorado Department of Agriculture

Spinach and Sundried Tomato Quiche
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.

1 10″ Pie Shell
1 Package Raw Spinach, rough chopped
3 Tbsp. Olive Oil
1 Cup Sundried Tomatoes, rehydrated in hot water
1/2 Cup Pecorino Romano Cheese, grated
1 Medium Shallot, minced
1 Clove Garlic, chopped
1 Tsp. Herbs de Provence, dried
1/2 Cup Whole Milk
10 Eggs

Par bake pie shell until lightly golden, remove from oven and allow to cool at room temperature. Mix all the ingredients except eggs and milk then place in the cooled pie shell. Combine the eggs and milk and mix well. Pour the egg mixture over the ingredients. Bake at 325 degrees on a cookie sheet for 15 minutes, then rotate and bake for additional 12 minutes, or until fully cooked.


Comments are closed.


October 27, 2016 | NPR · There was some good news in Twitter’s third-quarter earnings report, including revenue of $616 million. But to be more efficient, it’ll cut around 350 jobs.

Ashley Mackenzie for NPR
October 27, 2016 | NPR · A subway ride hammers home the reality that many Muslims face: While they fear being hurt by terrorists and vigilantes, others see them as a threat.

Gokce Saracoglu for NPR
October 27, 2016 | NPR · The European Union is giving the cards to Syrian refugees in Turkey. It’s a massive project that will provide about $30 a person per month to the struggling families.

Arts & Life

Penguin/Random House
October 27, 2016 | NPR · Globally, this humble dish was one of the first ways humans learned to unlock the nutrition in grains. Now, chefs are embracing its sumptuous, delicious possibilities. And no, it’s not just oatmeal.

October 27, 2016 | NPR · Amazon’s new series Good Girls Revolt, set in 1969, was inspired by a landmark gender bias case at Newsweek. Showrunners also hired women at every level of the cast and crew — a Hollywood rarity.

Courtesy of Paula Sprenger and Carter McCormick
October 26, 2016 | NPR · Filmmakers Carter McCormick and Paula Sprenger recently wrapped up a month as artists-in-residence at Dry Tortugas National Park, 70 miles west of Key West. No phone, TV, Internet or other people.


Courtesy of the artist
October 27, 2016 | NPR · The stories behind 22, A Million emerged during a nearly two-hour interview with frontman Justin Vernon at a press conference in September. The full interview wasn’t available to the public until now.

Courtesy of the artist
October 27, 2016 | NPR · The desolate landscape of Salar de Uyuni provides the backdrop for a song by Stars Of The Lid’s Adam Bryanbaum Wiltzie. “The Few Of Us Left” refers to the people who harvest salt on the flats.

Decca Classics
October 27, 2016 | NPR · The new complete edition, commemorating the 225th anniversary of the Austrian composer’s death, is an extravagant Mozart resource.

Get the KRCC iPhone App

The Writer's Almanac