Preserved Lemon Cookies

Preserved Lemon Cookies

Preserved Lemon Cookies
Inspired by Jesse Szewczyk
These cookies come with a bright lemon flavor and perfect sweetness, the key is the preserved lemon. Try using preserved lemons in your favorite lemon cakes or dessert recipes. One tip: Chop the lemon finely and reduce the salt in the recipe as these cookies come with their own salty dose. Which is a perfect contrast with the sugar coating!
1 stick unsalted butter
1 cup granulated sugar
3 tablespoons preserved lemons, finely chopped, seeds removed
2 large eggs
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 cup confectioners sugar
1. Cream together the butter and 1 cup of granulated sugar and preserved lemon until light and fluffy in texture.
2. Add the eggs, mix, scrape down the bowl and then mix on medium speed for a couple of minutes.
3. Add the flour and baking powder and fold in, until just incorporated.
4. Cover the dough and refrigerate for 2 hours or overnight.
5. Once ready to bake, preheat oven to 350F and line sheet pans with parchment paper.
6. Scoop rounds of dough, about 2 tablespoons-worth and roll the rounds in the powdered sugar. Place on the lined sheet pans, a few inches apart. Do not press balls down.
7. Bake 10-15 minutes, until the bottom of the cookies start to take on some color. Let the cookies cool before moving from the tray.
Good Food Winners in the Shop!

Good Food Winners in the Shop!

An annual event, The Good Food Awards recognizes, celebrates and empowers food creators that make delicious food with responsible ingredients. They recognizes food crafters who demonstrate outstanding taste and a deep commitment to building a more sustainable and just food system. Jon was able to attend the ceremony, meeting many artisans and tasting so many great bites.

Check out the map in the link above, Colorado producers are often nominated for and win at Good Foods! We are lucky to have such great food and agriculture in this state. Read a bit about the Good Food Winners we have in our shop.

On Tap Pretzel Shortbread Cookies Lafayette, Colorado

Winner of the Snack Category, these pretzel makers also know how to make a great cookie! They're buttery shortbread, mixed with a salty pretzel. The cookies are made from actual ground pretzels, used like flour in their recipe. Try them with ice cream. Shop them here.

Bibamba Jungle Crunch Denver, Colorado

Our friends at Bibamba won in the Chocolate category. Their single-farm cacao sourced directly from their family-owned farm in Cameroon supports sustainable ingredients. This duo combines crunchy plantain chips with a coating of dark chocolate. Shop the chocolate here.

Red Camper's Pueblo Chile Peach Deliciousness Denver, Colorado

We are good friends with the team at Red Camper and we love pairing their preserves and mustarda with our cheese and meat boards. It's no surprise that this Colorado-proud flavor won an award. Roasted green chilies from Pueblo combine with sweet Paonia peaches for the perfect spicy-sweet spoonful. All their produce is sourced from local farms. Read about it here.

Table Mountain Farm's Lavender Vanilla Goat Milk Caramel Longmont, Colorado

We love goat cheese and we now also love goat milk caramel! Winning in the Confections category, this caramel is made with lavender from the farm and fair trade Vanilla Beans steep in fresh goat's milk. Perfect as a dessert sauce or stirred into coffee. While we don't yet have the Lavender flavor in the shop, we do have their Vanilla, Whiskey and Chocolate flavors in the store. Check out Vanilla on our site here.

Bee Squared Apiaries Fennel Pollen Honey Berthound, Colorado

There's honey and then there's good honey. Fennel pollen and Bee Squared Apiaries' award-winning alfalfa/wildflower honey marry to make one of those truly synergistic flavor combinations. The subtle licorice flavor of fennel enhanced by their buttery smooth alfalfa honey is perfect with pork dishes or a gin cocktail. Shop the honey here.

Mountain Girl Pickles Pickled Okra Black Hawk, Colorado

With a good crunchy, these okra are a perfectly preserved taste of summer, truly worthy of their Pickle category award. Mountain Girl sources the fresh okra locally and perfectly seasons it for happy hour spreads, Bloody Mary's, salads and more. Shop the pickles here.


Click here to shop all Good Food winners.

Cold Weather Comfort Food: Risotto

Cold Weather Comfort Food: Risotto

Stay cozy by making these warm winter risottos. One features ham and corn and the other an ode to the Alps, using nutty Alpine cheeses. We always make our risotto with Organic Carnaroli Rice from Abruzzo, Italy and Denver Bone Broth for max flavor. 

Ham & Pan-Roasted Corn Risotto

Here’s an easy recipe for creamy risotto with natural sweetness from pan roasted sweet corn.  As with any risotto dish, the quality of the rice (we prefer Carnaroli) and the quality of the stock (Denver Bone Broth) really make the dish. We like to serve this next to a protein, like ham, crispy prosciutto or pork loin, but it also works well with roasted vegetables, like asparagus.
4-5 Cups of Chicken Broth
2 shallots or 1/2 sweet onion
4-5 Tbsp butter
1/4 Cup fresh grated Parmigiano Reggiano
1/4 Cup white wine
Good quality Balsamico for serving
  1. Bring stock to a simmer in a medium saucepan
  2. In a large cast iron or nonstick pan melt the butter at medium high heat, add the corn and roast stirring frequently until browned (about 12 minutes), add the rice and and stir to coat with butter and cook another 2-3 minutes to toast rice.  Pour in the wine and evaporate off for another minute
  3. Cook the Risotto in traditional method, adding 1 cup of stock at a time and stir over medium heat until is is incorporated, then add another cup and repeat.   Continue until rice is fully cooked and has a rich creamy texture.  (If you need additional stock add water to the saucepan when it gets low). This should take a bout 20-25 minutes
  4. Turn of the heat and fold in the Parmigiano Reggiano along with 1 Tbsp of butter or Olive Oil, add meat or vegetables if using.  Season to taste with salt and pepper
  5. Drizzle with Balsamico for serving

Alpine Cheese Risotto


a few tablespoons Butter or Oil

1 Onion, diced

1 cup Carnaroli Rice

1/4 cup White Wine (optional, you can also increase the broth)

2-3 cups Denver Bone Broth

Salt and Pepper, to taste

1 cup Appenzeller, grated

Optional stir-in's: Sautéed Mushrooms, Gorgonzola

  1. Over medium heat, heat the butter or oil in a large sauce pot.
  2. Add the onion and saute until transparent.
  3. Meanwhile, warm the broth in another saucepan.
  4. Add the rice and stir to combine. Toast the rice in the oil for a few minutes.
  5. Add the wine and cook until it has evaporated (about 1-2 minutes).  
  6. Add the warmed broth a little about a 1/2 cup at a time, stirring frequently. Keep the temperature low, at a low simmer.
  7. Once a 1/2 cup of broth is absorbed, add another until fully cooked, al dente, about 20 minutes.
  8. Remove from heat and stir in the cheese. Taste, adjust flavor with salt and pepper.


How to Make Tortellini in Brodo

How to Make Tortellini in Brodo

We recently started carrying imported Italian dried tortellini. They're so good! With some broth and Parmigiano, they make a delicious winter meal... brodo. Here's our go-to recipe for Tortellini in Brodo.


Tortellini in Brodo Recipe


• Allemandi tortellini with cheese
• Denver Bone Broth
• Aged Parmigiano Reggiano (with rind)

  1. Warm the bone broth to a simmer and add the parmesan rind
  2. Bring about 2 quarts of well salted water to a boil and add the Tortellini
  3. Cook the tortellini at a steady boil for 12-13 minutes, reserve at least 1 cup of cooking liquid and strain pasta (they will be undercooked and firm)
  4. Add about half of the reserved cooking liquid to the broth then add the tortellini
  5. Simmer for 1-2 minutes and add more of the reserved liquid if needed
  6. Slowly fold in the grated Parmigiano so it incorporates in to the broth, reserving a couple of tablespoons for serving
  7. Add salt & pepper to taste and ladle to serving bowls, top with remaining Parmigiano
A Quick Guide To Cheddar

A Quick Guide To Cheddar

We have a few fun wheels of cheddars in the shop right now! But what exactly is a cheddar?

Cheddar first originated in the town of Cheddar in England, but today it can be made anywhere in pretty much any style and still be called a cheddar. We love cheddar and it's so much more than Kraft!
  • English Cheddar: English or English-style cheddars tend to be more complex with earthy and nutty flavors, versus just sharp. The traditional method of wrapping wheels in cloth and rubbing with lard or "bandaging" then aging in large round wheels is the truest form of cheddar. Neal's Yard Dairy based in London has helped preserve these classic artisan cheeses and helped producers of cheddar and other English territorial cheeses survive and flourish.  We work directly with Neal's Yard to select the very best cheeses seasonally.
  • Waxed Cheddars: Many cheddars from areas like Wisconsin, Vermont and Ireland are made in large rectangle blocks and tend to be covered in wax. The wax allows the cheese to be aged for a longer period of time without drying out. Generally, these cheddars are sharper and are either yellow or white in color. They can be aged for as much as 10 years and along with the signature sharpness, they also develop tyrosine crystals for a crunch and a natural sweetness.
Some of our Favorites in the Shop Now
  •  Quebec Extra Vintage is aged for 7 years! Made in the Canadian province that produces the most cheddars, it it sharp.
  • Big Mckinley is an English-Style aged cheddar made in California. It skews more towards the nutty, grassy, crunchy side, almost like a gouda, with a hint of sharp acidity. It is aged for a minimum of 1 year.
  • Cabot Clothbound is made in Vermont and is a beige color, typical to the state's style. It is crumbly and nutty, with some tang on the finish.
  • Irish Cheddar is of course made from the milk of grazing cows in Ireland. It is the traditional wax block-style, sharp, but not as sharp as the Quebec above. Great for mac and cheese.
  • Coming soon to the cheese case - the return of one of our favorites Pitchfork Cheddar and the brand new Cornell Clothbound Cheddar!
How to Make Pane Carasau Lasagna

How to Make Pane Carasau Lasagna

This traditional Sardinian lasagna is made with Pane Carasau flatbread instead of pasta sheets. The result is a soufflé of herbed ricotta, Parmigiano Reggiano, and mozzarella cheeses. It is so simple and it makes a week-night meal extra special. It also isn't quite as heavy as pasta lasagna, making it perfect for summer.

We made two different versions, one with a simple red sauce and the other with mushrooms and truffle. Which one catches your eye?


This traditional Sardinian lasagna is made with Pane Carasau flatbread instead of pasta sheets. The result is a soufflé of herbed ricotta, Parmigiano Reggiano, and mozzarella cheeses. It is so simple; it makes a week-night meal extra special.


  1. Preheat oven to 350°F.
  2. Place ricotta in a small bowl, add eggs, Parmigiano Reggiano cheese, dried herbs, and garlic; mix well and set aside.
  3. Place one parchment cracker in the bottom of a square baking dish. Spread evenly with ¼ of the ricotta mixture, cover with
  1. cup Sugo al Pomodoro. Arrange ¼ of the mozzarella slices over the sauce and top with another parchment cracker. Repeat for 3 more layers. Finish with sauce, mozzarella slices, and sprinkle with a tablespoon or two of Parmigiano Reggiano cheese.
  2. Bake for 30-35 minutes, until the cheese is hot and melting and slightly browned on top. Remove from the oven, drizzle with Madonna Dell’Olivo -  Raro EVOO and garnish with fresh basil. Allow to cool for a few minutes before cutting.
  3. Cut lasagna into 4 squares and serve with a green salad and a rich red wine.


This traditional Sardinian lasagna is made with Pane Carasau flatbread instead of pasta sheets. The result is light and fluffy, laced with ricotta and delicate mushrooms enhanced with rich truffle.


  1. Preheat oven to 350°F.
  2. Rinse and dry the mushrooms; slice and set aside
  3. Pour EVOOinto a heavy saucepan set over medium heat. Add mushrooms and sauté until cooked through and lightly browned on edges (about 15 minutes). Drain any remaining liquid and lightly season with then set aside.
  4. Place ricotta in a small bowl, add ½ of the mushrooms; season with 1 teaspoon of truffle salt and 1 tablespoon truffle oil, mix well and set aside.
  5. Place one parchment cracker in the bottom of a square baking dish. Spread evenly with ¼ of the ricotta/mushroom mixture, top with another parchment cracker add another layer of cheese and cracker. Spread with ¾ of the remaining mushrooms, place another cracker on top and repeat with two more layers of ricotta. Spread remaining mushroom mixture on top of the last cracker. There will be two layers of ricotta, with a layer of mushrooms, topped with two more layers of ricotta. Drizzle with truffle oil and sprinkle wth Parmigiano Reggiano cheese.
  6. Bake for 25-30 minutes, until ricotta is hot and melting. Remove from the oven and garnish with fresh parsley and allow to cool for a few minutes.
  7. Cut lasagna into 4 or 6 squares and serve with a green salad and a rich red wine.