Next Event: 5th Annual BURLAP AND LACE MARKETPLACE

Next Event:  5th Annual BURLAP AND LACE MARKETPLACE
Next Event: 5th Annual BURLAP AND LACE MARKETPLACE

Wednesday, April 20, 2016

BLT Pasta Salad

Creamy mayonnaise and Greek yogurt dressing tossed with Ditalini shaped pasta, crispy chopped bacon, shredded green lettuce, diced tomatoes, cheddar cheese and red pepper flakes. Serve for summer barbecues, holidays, potlucks and as a side dish.
Author:
Recipe type: Appetizer
Serves: 8
Ingredients
  • 16 ounces Ditalini shaped pasta
  • 2 tablespoons olive oil, divided
  • 12 slices bacon, chopped
  • 1½ cups diced tomatoes
  • 2 - 3 cups chopped green lettuce
  • 1 cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 1 - ½ cups sharp cheddar cheese, shredded
  • ½ teaspoon red pepper flakes, optional
Instructions
  1. In a medium pot over medium high heat, cook 16 ounces of pasta according to directions. Meanwhile, cook bacon in skillet over stove top then chop once cooled. Drain pasta and toss with 1 tablespoon olive oil; set aside. Chop lettuce and tomatoes. In a large bowl, combine mayonnaise, Greek yogurt and pasta noodles then toss everything together until coated. Stir in lettuce, chopped bacon, tomatoes, red pepper flakes and cheddar cheese. Refrigerate until ready to serve.


We continue to gain more vendors for our 
5th Burlap and Lace Marketplace

June 25th  (9:00am - 3:00pm)

Wednesday, April 13, 2016


Soooooo good!!

With the gorgeous warm weather we have been having, you would never know (they say), we are in for a big storm this weekend.  So here is a good foodie for a stay-at-home goodie  

 Ingredients
Instructions
  1. Roughly chop both black olives and pimiento-stuffed olives. Slice green onions into thin pieces.
  2. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture thickly onto French bread that has been sliced lengthwise.
  3. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
  4. Mixture can also be made in advanced and refrigerated for up to two days.

Thursday, February 25, 2016

Burlap and Lace Marketplace update!!!!

more and more artisans are excited to join us;
we have several new vendors joining us this year
that have heard about our annual event and want
to join in; we are growing!!!!!!

Don't forget:   Saturday, June 25th
9:00am - 3:00pm

106 S. Reynolds ~ Holyoke, CO


It feels like Spring most days lately and the urge to plant our gardens; but wait.....



then, don't forget... LEAVE ROOM IN YOUR GARDEN FOR
THE FAIRIES TO DANCE

Freezing herbs in Olive Oil


  The oil-and-freezer method of preservation works best with the tougher hard herbs such as rosemary, sage, thyme, and oregano. These are all herbs that would probably be cooked when added to a dish.
Soft herbs such as mint, basil, lemon verbena, and dill are usually added raw to a dish, and they don't respond as well to this kind of preserving.


8 Steps for Freezing Herbs in Oil

  1. Choose firm, fresh herbs, ideally from the market or your own garden.
  2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
  3. Pack the wells of ice cube trays about 2/3 full of herbs.
  4. You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
  5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
  6. Cover lightly with plastic wrap and freeze overnight.
  7. Remove the frozen cubes and store in freezer containers or small bags.
  8. Don't forget to label each container or bag with the type of herb (and oil) inside! 

source: The Kitchn