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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.
As we prepare to say goodbye to summer, fragrant and flavorful onions lead the way this September. KRCC’s Ellen Mahoney headed north and visited with Mark and Kena Guttridge who co-own Ollin Farms in Longmont. Kena harvested vegetables from their fields and prepared a savory and healthy dish in her farmhouse kitchen.
1 Calabacita squash (Use a large and ripe one. Good choices are Ronde de Nice, or Zucchini)
1 Red onion (Large. Good choice is the Red Zeppelin Onion)
3 White or Yellow onions (Medium. Good choice is the White Sweet Spanish Onion)
3 Tomatoes (Use large, ripe ones. Good choice is the Cherokee Purple Heirloom)
Garlic (three small cloves diced)
3 TBL olive oil
After washing all ingredients, chop vegetables into small sections. In a large skillet add oil, then saute onions and garlic until transparent. Add chopped tomatoes and saute for a few minutes before adding chopped Calabacitas. Cook until done; add salt and pepper to taste. Serve over rice. Yields 4 large servings.
Honey Stewed Onions
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC
2 lbs. Yellow Onion, peeled and julienned
3 Tbsp. Olive Oil
1 tsp. Black Ground Pepper
1/2 tsp. Crushed Red Pepper
1/2 Cup Honey
Heat a sauté pan, add the oil then heat the oil. Add the julienned onions and sauté until golden brown. Add black pepper and pepper flakes and mix well. Add honey, bring to a simmer and cook down (reduce). Remove from the pan and cool on a cookie sheet. Serve on flatbread or as an ingredient on pizza.