Colorado has a unique mix of arts, foods and sounds. It is here that we hope to show a glimpse of what the state of Colorado has to offer.

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Boulder Falls

1777 Broadway Boulder, CO 80302 Boulder Falls

Shakshuka (Eggs Baked in Tomato Sauce)

2 tablespoons extra-virgin olive oil
6 cloves garlic, sliced very thin (or shaved on a mandoline)
1 red pepper, cored and diced
1 tablespoon sweet paprika
2 stems of basil with the leaves
4 vine-ripened tomatoes, diced
1/2 teaspoon lemon juice
1 teaspoon sugar (not needed if you use good-quality tomatoes)
1 teaspoon salt
Black pepper
4 eggs

1 ball fresh mozzarella, diced
Place garlic slivers and olive oil in a cold pan (use a pan or pot that has a lid and a wide base).
Heat pan on very low heat and allow garlic to slowly caramelize. This should take about 20 minutes.
When the garlic has turned a light caramel color, turn up the heat and add the diced pepper.
Stir and sauté for a few minutes.
Add the paprika and the basil stems and stir in the garlic oil. Add the tomatoes.
Reduce the heat and cook for about 10 minutes, stirring occasionally.
Season the tomato sauce with lemon juice, sugar and salt.
Heat the sauce until it's bubbling.
Break four eggs into the sauce, leaving a little room between each egg.
Season each egg yolk with salt and fresh cracked black pepper.
Spread out pieces of fresh mozzarella around eggs.
Cover pan and cook on high for about three minutes or until whites of eggs are set and yolks are still a little runny.
Top with fresh chopped basil.
Serve in a bowl with challah bread or crusty ciabatta bread.

Nutritional information per serving: 284 cal., 13 g fat (4 g sat.), 25 mg chol., 34 g carb., 834 mg sodium, 3 g fiber, 13 g pro. Serves 4

Robin Bar-On, executive chef,
Udi's Bread Cafe
7357 E. 29th Ave.
Denevr, CO
303-329-8888
Recipe As Seen: June 27, 2007 Rocky Mountain News

Avocado-Tomato-Cucumber Martini

2 avocados, diced
4 tomatoes, diced
1 cucumber, diced into small cubes
1 ounce olive oil
Juice of 1/2 lime
1 clove garlic, finely diced
10 slivers of chives, diced fine
Salt and pepper to taste

Combine all ingredients.
Serve in a martini glass.
Nutritional information per serving: 207 cal., 17 g fat (2 g sat.), 0 chol., 14 g carb., 159 mg sodium, 6 g fiber, 6 g pro.
Serves 4

Noel Cunningham, chef-owner,
Strings Restaurant
1700 Humbolt St.
Denver, CO
303-831-7310
Recipe As Seen: June 27, 2007 Rocky Mountain News

On June 15, 2007 we had a performance at the Sangre de Cristo Arts and Conference Center (Pueblo, CO) by Denver Taiko, a Japanese drum ensemble from Denver, CO they were really good, it was really hot that day. This is like what they played. It is in 2 parts.





https://youtu.be/Y7opy8luNZs

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