Fresh Fest By Colleen

Fresh Fest By Colleen Fresh Fest By Colleen In-Home Chef, Private Lessons, minimal catering. Online for appointment setti Verified

Operating as usual


Wacth jexi on netflix


Cutco sunday recipes. I am a cutco representivive

Cauliflower and Ricotta Mac and Cheese
4 cups small cauliflower florets
2 1/2 tablespoons olive oil, divided
2 teaspoons PS Flavor!? Creole Kitchen spice blend or other Creole seasoning, or kosher salt and black pepper, to taste, divided
1 teaspoon kosher salt
12 ounces whole wheat pasta (fusilli or reginetti pasta)
3 tablespoons all-purpose flour
1 quart 1% or 2% milk
1 cup fresh whole-milk ricotta cheese
6 ounces Gruyère cheese, shredded (1 1/2 cups), divided
Fresh herbs, or microgreens, optional garnish
Place a 3-quart baking dish into the oven; heat to 375 F
Toss the cauliflower with 1 teaspoon olive oil and 1/2 teaspoon Creole seasoning. Transfer the cauliflower to the prepared baking dish and spread in an even layer. Roast until lightly golden brown.
Meanwhile, bring a large part of water to boil. Add 1 teaspoon kosher salt, and then add the pasta and cook until al dente, 9-10 minutes. Drain well and toss with a 1/2 teaspoon olive oil.
In a large saucepan, heat remaining olive oil over moderate heat. Add the flour and cook, stirring for 2 minutes. Stir in the remaining Creole seasoning and then gradually stir in the milk beginning with a 1/4 cup and stirring till smooth and then slowly whisk in the remaining milk until smooth. Bring the sauce to a light boil over medium high heat, then reduce the heat to medium and cook, stirring occasionally, until thickened, about 12-15 minutes.
Remove the pan from the heat and stir in the ricotta. Stir in the pasta, then 1 cup of the Gruyère and season with additional Creole Kitchen and kosher salt, if needed.
Spread the pasta and cheese mixture over the cauliflower and bake for 20 minutes. Remove the baking dish from the oven and preheat the broiler. Sprinkle remaining Gruyère on top and broil 8 inches from the heat until the top browns, about 2-4 minutes. Garnish with fresh herbs or microgreens if desired.
Serve and enjoy!

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Hows your fall start? Canning dry freezing. Stocking up ..?



Sunday Cutco Recipe:
Rustic Broccoli Cheddar Soup in Bread Bowl. Contributed by culinary partner:
Pam Smith, RDN
September 20, 2022

Rustic Broccoli Cheddar Soup in Bread Bowl:
This recipe was created as a homemade and better-for-you version of the classic restaurant favorite. Rustic Broccoli Cheddar Soup in a Bread Bowl is creamy, delicious, and will ward off that chill from the autumn air.

How to Prep Ingredients
For this recipe I use both the florets and the stalks of the broccoli. The thicker stalks are peeled and coarsely chopped and then cooked with the potatoes. The thinner stalks can stay on the florets, which are added to the soup later. For prepping all of it, the Hardy Slicer works like a dream.

The Gourmet Prep Knife is perfect for cutting broccoli florets.

For chopping the onion and potato, and mincing the garlic, Cutco’s 7-5/8" Petite Chef knife make quick work of these tasks.

How to Make the Bread Bowl
As the recipe title implies, the broccoli and cheddar soup is served in a bread bowl.

To make the bread bowl, use a 7-3/4" Petite Slicer to cut the top off of small round bread loaves. Insert a drink glass into the center of the loaves and twist to release the bread. Then pull the bread out from the center of the loaf using your fingers or hull it out with a spoon. You should have an unbroken bread bowl when done.

Slicing the bread with a Petite Slicer.

The bread that comes out can be diced, tossed with olive oil and seasoning, and toasted for croutons for the soup or a side salad.

Line the bowl with cheddar cheese slices to create a moisture barrier.

Lining the bread bowl with cheese.

Ladle in the soup, sprinkle on more cheddar cheese and be ready for the compliments.

Recipe Notes
Cooking the potato in the broth along with the broccoli brings a velvety creaminess to the soup, without the cream, when blended.

I love using the entire broccoli stalk for all of its nutrients and vibrancy. Adding spinach or parsley to the pot right before blending also helps to keep the soup’s vibrant green color.

The individual bread bowls, although not a must, add a fun and delicious touch as a serving vessel.

Rustic Broccoli Cheddar Soup in a Bread Bowl is the perfect cheesy way to turn a broccoli skeptic into a broccoli seeker. Enjoy!

Rustic Broccoli Cheddar Soup
2 heads of broccoli
2 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
4 garlic cloves, finely minced
2 teaspoons P.S. Flavor!™ Creole Kitchen spice blend, or your favorite Creole seasoning, divided
1 medium russet potato, peeled, chopped into 1"- 2" pieces
48 ounces (6 cups) lower-sodium chicken or vegetable stock, divided
1 teaspoon kosher salt
1 cup spinach leaves
9 ounces (2 3/4 cups) grated sharp cheddar cheese
1/2 cup plain Greek yogurt or sour cream
4-6 small bread bowls
4-6 cheddar cheese slices
Trim bottoms of 2 heads of broccoli, then peel. Separate hefty stalks from florets (the thin, little stalks attached to broccoli tops are fine to leave attached to the crowns). Set aside florets. Coarsely chop stalks into 1"– 2" pieces.
Heat a large Dutch oven or pot over medium-low heat. Add extra-virgin olive oil and then add onion and sauté, stirring occasionally, until softened and just starting to take color. Add garlic and 1 teaspoon Creole seasoning, and continue cooking for 30 seconds.
Add broccoli stalks and potato pieces to pot and stir to coat. Pour in 5 cups stock, add another 1 teaspoon Creole seasoning and 1 teaspoon kosher salt (or to taste), and bring to a boil over high heat. Reduce heat to medium-low and keep at a simmer. Cover pot and cook until broccoli stalks and potatoes are completely tender (test with a cake tester, paring knife, or fork), 20–25 minutes.
Meanwhile, chop reserved florets into small pieces. Add half of florets to pot, cover, and cook until bright green, 3–5 minutes. Add spinach the last 30 seconds. Transfer to a blender, let cool for 5 minutes, and purée until smooth. Don't fill your blender more than halfway—work in batches as necessary. To avoid explosions, remove the center lid from the blender and cover with a kitchen towel. Alternatively, use an immersion blender (the soup won’t be quite as smooth).
Return purée to pot, and bring back to medium heat; add remaining florets. Cover pot and cook until bright green, another 3–5 minutes. Add 2 cups cheddar cheese and stir until smooth. (Add additional stock if needed, if soup is too thick.) Cover and reduce heat to low for another 2-3 minutes.
Remove soup from heat and stir in ½ cup plain Greek yogurt or sour cream. Adjust flavor with additional Creole seasoning, or kosher salt and black pepper, to taste.
Cut top off each bread bowl, insert a drink glass into the center of the loaf and gently twist to loosen the bread. Hull out bread, leaving an unbroken bread bowl remaining. Line with cheddar cheese slices to prevent leakage of soup.
Divide soup among bowls. Top with a sprinkle of remaining grated cheddar cheese.

Fun pics

Fun pics


HAPPY 2022
Chef Colleen Found it intreasting for many year's to research:"food of the globe." Food heal's and bond's. Cultures' are built up, in part to food.
Historically, this is: a feast day for many culture's world wide. Here's a quick look at one of the "most popular", culture's the world over.
Eastern europeans burn yule wood: evergreen, juniper, cedar are thee most common.
This is a blessed social event, catered. This is what the general normal table set up. It remain's 12 day's. Table is cleaned intermedittly as needed. (Bones from animals', bread crumb's, rotten anything)
A wreath of evergreen should be center of table with green and white candle and a luxaury abundnace generally: SALT. Everyone bring's something, even if empty handed can bring something: music. Insight. Service. Care of other's.
In may cultures a drink. WINE, WARM FRUIT DRINK'S, LIKE: APPLE CIDER,WATER, AND BEER are overflowing for all 12 day's. These 12 day's are 12 day's of meditation. The 12 day's are prequil to 12 day of fasting or after the 12 day feast. As the busy work to help ALL prepare for winter. In short: 'to busy to eat due to hard long work.'

Think: 20 min meal's, 2 a day. 1: 30-45 min. rest. Untill All of the work for All is done. These meal's are generally: bread, meat (small game and fish) and roots'. (Ie: patatoe's, yam's, radishe's, gourd's carrot's, garlic, mushroom's, apple's, treenut's,and herb's) Greatly differ's due to region of the planet. At the end of the all the work for all. The great hunt, human's kill as much as possible to store for winter and keep a healthy animal numbers. This is short work but hard work with community envolvment. Community is important.
Stock your shelve's folk's.

Here is my preserved abundance summer harvest of food. MOSTLY VEGGIES, MY PREFERANCE.I offer you a warm and . LONG LIVE THE LIGHT FOR ALL. I bring loving graditude. Chicken noodle soup and buttered tortilla's.


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Hi! Fresh Fest Chef has graduated from college with her undergrad. She has started her MBA


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Hi welcome. Excited to see you are stopping by. Remember if you hungry call me nobody likes to be hungry!


Deep fried, BBQ brisket. Yummy salads greens every way I can make. I like this new client.
Just think this could be you eating at your house with your friends and family.

Set a date to day call 307-640-2088


It is a great day to be alive, eat be merry!


Good morning all the hungry people of the world. Call today today.


I have been: hustle, Hustle and some more hustle. Just for you guys'. New upcoming awesomeness. Coming soon to you!


Cheyenne, WY

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm
Sunday 9am - 5pm


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