We come from many cities and towns across the U.S.

, but all of us at ShipCompliant are proud to now call Colorado home. For our fourth-annual cookbook, the ShipCompliant team voted to pay homage to our treasured state. From ShipCompliant’s headquarters nestled in the foothills of the Rocky Mountains to the peaks of the tallest 14ers (any one of the 58 peaks in Colorado that rise 14,000 feet or more above sea level), Colorado holds a special place in our hearts, and we are delighted to share a little of our state with you through these hand-picked recipes that all have Colorado ties.

Table of Contents
Breads, Appetizers & Snacks on the Go Chewy Cranberry Chocolate Honey Cranola Bars Mat Tipton...... 4 Rocky Mountain Gorp Patrick Barratt...................................... 5 Double Century Rice Cakes Jason Eckenroth............................ 6 Colorado Smoked Trout Dip Tracy Warner............................... 7 Flatiron Fondue David Dango................................................ 8 Colorado Native Beer-Cheese Bread Amy Brouker..................... 9 Campfire Enchiladas Pawel Smolarkiewicz.............................. 22 Spaghetti Squash Marinara Style Jamie Sholl............................ 23 Colorful Colorado Sausage Pasta Elizabeth "Betsy" Hansen......... 24 Rocky Mountain Spaghetti and Bison Meatballs Jessamyn Boltz... 25 Good Ole' Fashioned Steak and Corn Sam Straka...................... 26 Pancho's Prodigious Potatoes Tyler Lagaly............................... 27 Corn Pudding Patricia Lomas................................................ 28

Soups & Stews Chicken Blue Corn Tortilla Soup Analiese Brown..................... 10 Damn Leeks! Potato Leek Soup Petra Stumpf.......................... 11 Autumn Vegetable Soup Sean Connolly................................. 12 Buffalo Stew Alex Umbhau.................................................. 13 V.E.S. Chili (Vent-Enter-Search) Megan Milan......................... 14 Roasted Hatch Pork Green Chili Luke Eckenroth...................... 15 Entrees & Sides Denver Omelet with Breakfast Potatoes Brian Langtim............. 16 Barbecue Baked "Golden Nuggets" Recipe Colin Neilson........... 17 Five Fold Burrito Kent Nowlin............................................. 18 Barbacoa Tacos with Cilantro Sauce Mackenzie Latham............ 19 Rocky Ford Cantaloupe Prosciutto Kebabs Emily Sheehan........ 20

Sweet Delights Noosa Blackberry-Peach Parfait Zoë Wedel............................... 29 Colorado Cowboy Cookies Tony Brown.................................. 30 Cosmic Mint Brownies Jeff Carroll.......................................... 31 Blueberry Peach Pie Bites Sarah Fine...................................... 32 Chocolate Truffles with Upslope Beer Colleen Mylott................. 33 Rocky Mountain Chocolate Cookies Pablo Velasco..................... 34

Beverages Port Eddie Ermoian............................................................. 35 Backcountry Apple Pie Moonshine Sam Sexson........................ 36 Pumpkin Harvest Ale Emily Kalkhofer.................................... 37 Farmhouse Beer Liam Davis-Mead......................................... 38 Aprés Ski Peach Jalapeno Martini Lisa Bookwalter ................... 39

Chewy Cranberry Chocolate Honey Cranola Bars
Ingredients
- 2 1/2 c. old fashioned rolled oats - 1/2 c. whole almonds, coarsely chopped - 1/3 c. honey - 1/4 c. unsalted butter, cut into pieces - 1/4 c. packed light brown sugar - 1/2 tsp. vanilla extract - 1/4 tsp. kosher salt - 1/2 c. dried cranberries, coarsely chopped Mat Tipton - 1/4 c. plus 2 tbsp. mini chocolate chips Developer Boulder has a reputation for being a bit... granola. With Mat’s soft And chewy cranola bars, who wouldn’t want to join in on the granola fun? These bars are filled with lots of healthy nuts and berries and are a smart fix for any sweet-tooth.

Directions
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Heat oven to 350° F. Line 8 or 9 inch square pan with aluminum foil. Lightly oil with cooking spray To toast oats and nuts: Add both to small baking sheet and bake for 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl. Combine butter, honey, brown sugar, vanilla extract and salt in a small saucepan over medium heat. Cook, stirring occasionally, until butter melts and the sugar dissolves. Pour butter mixture into bowl with toasted oats and almonds. Mix well and let cool for 5 minutes then add cranberries and a 1/4 cup of the chocolate chips. Stir to combine. Transfer oat mixture to lined pan then use a rubber spatula to firmly press the mixture into the pan. (Press firmly, this way the bars will stay together once cooled and cut) Scatter remaining 2 tablespoons of chocolate chips over pressed granola mixture then gently press them into the top. Cover and refrigerate for 2 hours. Remove gronola block from pan and remove aluminum foil. Cut into 12 bars and store in an airtight container for up to one week.

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Rocky Mountain Gorp
Ingredients - 1 c. marshmallows (any kind) - 1 c. chocolate chips - 1 c. Peanut Butter M&M’s* - 1 c. Reese’s Mini Peanut Butter Cups* - 1 c. white chocolate chips
*Secret ingredients

- 1 c. dried cranberries - 1 c. dried blueberries - 1 c. peanuts - 1 c. cashews - 1 c. almonds

Directions
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Mix all ingredients together in a large bowl. Great to take along on hikes, a day skiing in the backcountry or on road trips. To store: Put in sandwich bags or airtight containers. ENJOY!

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Patrick Barratt Wholesale Account Manager Patrick’s Rocky Mountain gorp is a must-have for the Colorado outdoorsman or outdoors-woman. Whether you’re hiking, camping, road tripping, cycling, tubing or enjoying any other of Colorado’s outdoor activities, this recipe packs a punch and will give you the energy you need to endure.

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Double Century Rice Cakes
Ingredients Jason Eckenroth CEO/Founder
- 3 tbsp. butter or margarine - 1 package (10 oz.) regular marshmallows or 4 c. miniature marshmallows - 6 c. Rice Krispies cereal

Directions
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In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
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Add Rice Krispies cereal. Stir until well coated.
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Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day. Both on his bike and in the office Jason is known for his dedication to training and attention to detail, which allows him to conquer big goals like crushing a Triple Bypass Ride (120 miles over three mountain passes) and making compliance easy to manage!

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Colorado Smoked Trout Dip
Ingredients - 8 oz. cream cheese - 8 oz. Greek yogurt - 2 tbsp. fresh dill, minced - 2 tbsp. fresh chives, minced - 2 tbsp. fresh parsley, minced Directions
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2 tsp. fresh lemon juice 10 oz. smoked trout (no skin) 2 tbsp. capers 2 tbsp. fresh dill, minced kosher salt and black pepper to taste

In the bowl of a food processor, combine the cream cheese, yogurt, fresh herbs and lemon juice. Pulse until you have a smooth, well incorporated dip. Transfer the dip to a small mixing bowl and add the trout in pieces to the bowl. Use a fork to mash the trout into the dip as well as the remaining 2 tablespoons of fresh dill. Season with salt and black pepper to taste. Use a fork to mash the trout into the dip as well as the remaining 2 tablespoons of fresh dill and 2 tablespoons of capers. Season with salt and black pepper to taste. Serve with fresh veggies or crackers.

Tracy Warner Accounting & Benefits Coordinator This Annapolis, Maryland native has solidly established herself as a Coloradan with this smoked trout dip that will leave your crowd begging for more. Colorado’s lakes, streams, and reservoirs are home to the main ingredient that inspired this recipe.

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Flatiron Fondue

Ingredients - 16 oz. Haystack Mountain chèvre goat cheese - 2 tbsp. gluten-free flour - 1 bottle Avery White Rascal Belgian Ale - salt, black pepper, and white pepper - 1/2 c. heavy cream - 1/2 tsp. cumin - 2 tbsp. butter Directions
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David Dango Senior Developer

Combine goat cheese, flour, salt, pepper, white pepper in a bowl. Pour beer into the fondue pot and slowly bring to a simmer. Gradually stir cheese mixture into the beer, until cheese is melted and blended. Stir cumin into the cheese mixture. Haystack Mountain cheese and Avery beer are as local as it gets in our mountain town. Lucky for the ShipCompliant crew, both the biweekly farmers market and retailers with local beer selections are just a stone’s throw from our office, so it’s easy to swing by and pick up some Haystack Mountain chèvre and Avery to whip up this fondue for an impromptu dinner party after work.

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Colorado Native Beer-Cheese Bread
“Crisp, clean and unmistakably Colorado” is a claim that is owed to this beer’s 100% Colorado ingredients, including the barley, hops, yeast and Rocky Mountain water. Amy turns this hometown brew into a undeniably delicious baked treat that is best eaten warm out of the oven. Ingredients
1 tbsp. olive oil 1/2 c. finely chopped yellow onion 1/4 tsp. black pepper 1 minced garlic clove 13.5 oz. all purpose flour (about 3 cups) 3 tbsp. sugar 2 tsp. baking powder 1 tsp. salt 1 c. shred. Monterey Jack cheese 12 oz. Colorado Native beer cooking spray 2 tbsp. melted butter, divided

Amy Brouker Client Services

Directions
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Preheat oven to 375 degrees F. Heat oil in a small skillet over medium-low heat. Add onion and cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic, cook for 1 minute. Combine flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the mixture. Add onion mixture, cheese, and beer to flour mixture, stirring until moist. Spoon batter into a 9x5 inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375 degrees for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a toothpick comes out of center clean. Cool in pan for 5 minutes on a wire rack, then remove from pan and cool completely on wire rack.

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Chicken Blue Corn Tortilla Soup
Ingredients
2 tbsp. olive oil 1 tsp. cumin 1 tsp. chili powder 1/2 tsp. garlic powder 1/2 tsp. salt 1 white onion, diced 3 cloves garlic, minced 2 (14.5 oz.) cans low-salt chicken broth - 1 c. canned diced tomatoes with juices - 1 c. roasted green chiles - 12 oz. skinless boneless chicken breast - 1 large bag of blue corn halves, cut into 1/2-inch-wide strips tortilla chips - 2 tbsp. fresh lime juice

Garnish with avocado, green onion, cilantro, sour cream, pico de gallo, Monterey Jack cheese

Directions
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Preheat oven to 375 degrees F. Mix cumin, chili powder, garlic powder and salt. Drizzle 1 tablespoon olive oil on chicken breasts, the sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken and set aside. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add diced onions, minced garlic and the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Add chicken broth, canned tomatoes and lime juice. Bring to a boil, then reduce heat to a simmer. Simmer for 30 to 45 minutes, uncovered. Check seasonings, adding more if needed. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, then top with as many garnishes as you want! Analiese Brown Recruiting & Community Manager

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Blue corn is associated with the Southwest, and has been grown in Colorado as well. Analiese tops off her tortilla soup with blue corn tortilla chips that add fun flair to this favorite soup.

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Damn Leeks! Potato Leek Soup
Ingredients - 3 large leeks, chopped (Use only the white - and pale green parts.) - 2 tbsp. butter - 2 c. water - 2 c. chicken broth* Directions
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2 lbs. potatoes, peeled, diced into 1/2 inch pieces with a dash of marjoram 1/4 c. fresh parsley, chopped 2 tsp. fresh thyme, chopped (or 1/2 tsp. dried thyme) Tabasco sauce or other red chili sauce salt & pepper

*You may substitute vegetable broth for a vegetarian option. If cooking gluten-free, be sure to use gluten-free broth.

Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper and 1 to 2 teaspoons salt or more to taste. Petra Stumpf Client Services Petra’s hearty potato-leek soup is a great way to warm up after the very occasional, but heavy rains.

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Autumn Vegetable Soup
Ingredients
2 tbsp. olive oil 3 medium carrots, diced medium 1 large yellow onion, diced medium 2 medium cloves garlic, minced 2 c. peeled butternut squash, cut into 1/2- inch cubes (about half a 2-lb. squash) - 1/4 tsp. ground allspice pinch cayenne pepper; more to taste kosher salt 1 qt. reduced-sodium chicken broth 1 (14.5-oz.) can no-salt diced tomatoes 4 sprigs fresh thyme 2 c. kale, coarsely chopped, lightly packed 1 c. canned chickpeas

Directions
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Heat oil in a large pot over medium-high heat. Add carrots and onions and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 teaspoon salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add kale and chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. 6 Discard the thyme sprigs before serving. Season to taste with salt and cayenne.
*Make-ahead tip: You can refrigerate this soup for 3 days or freeze for 2 months.

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Sean Connolly Developer One thing Sean has taken note of is that “everybody in Colorado seems to love vegetables, especially kale.” This autumn vegetable soup combines all our favorite fall vegetables for a warm and healthy meal that is perfect for any one of our cold and snowy winter days.

Buffalo Stew
Alex Umbhau PRO Product Manager Nothing stirs folks passions and loyalties like college football, and Alex has decided to create a little controversy among CU fans with his recipe tribute. Ralphie the buffalo is a beloved mascot in Boulder… Alex may need to go incognito around town after this cookbook is released! Ingredients - 1 ½ lbs. buffalo meat, cubed - 3 russet potatoes, cubed - 2 c. carrots, chopped - 2 c. celery, chopped - 1 yellow onion, cubed - 3-4 tomatoes, cubed - 2 c. button mushrooms, halved - 4 cloves garlic, sliced thin Directions
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2 tbsp. oregano 3 c. chicken broth 2/3 c. red wine 2 tsp. ground pepper 1.5 tsp. salt 1/2 tsp. cinnamon 2 bay leaves

Brown buffalo cubes on medium-high heat. Place all ingredients in a slow cooker for 6 to 8 hours.

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V.E.S. Chili (Vent-Enter-Search)
Megan Milan Client Services This recipe is nothing to mess around with! Megan’s dad is a firefighter, and she shares her fire department chili recipe with a Colorado secret ingredient: Coors Banquet! Ingredients
4 boneless chicken breasts, cubed 2 (12 oz.) cans Ro*Tel original diced tomatoes 2 (12 oz.) cans diced tomatoes 1 (27 oz.) can Hatch whole green chilies mild 4 oz. can diced jalepeños - 4 (12 oz.) cans chicken broth (replace 1-2 of the chicken broth cans w/ Coors Banquet beer - if cooking off duty) - red chilli flakes (pizza shop variety) flour olive oil salt and pepper arrowroot powder for thickening

Directions
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In a paper bag add 1 cup flour and 2 pinches of red chili flakes. Add cubed chicken & shake until well covered. Cover the bottom of a Dutch oven or large stew pot w/ olive oil, add three pinches of red chili flakes, heat until oil smokes. Add the chicken from paper bag and cook until brown. Add canned tomatoes, Ro*Tel, and chicken broth and simmer 30 minutes. Slice whole green chilies into 1/4 inch x 2-3 inch strips & add to pot and simmer another 30 min. Add can of jalepeños (only ½ a can if you have a medic on the crew) and simmer 15 min. With a coffee cup pull 1 cup of ‘broth’, let cool or add an ice cube, mix in 2 tablespoons of Arrowroot powder (more or less depending on desired thickness). Pour this back into pot and stir well. Remove from heat and let stand 10 to 15 minutes. Serve in a tortilla lined bowl, add grated cheese – onions if you’re cooking for the truck company.

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Roasted Hatch Pork Green Chili
At the end of each summer—heading into fall—roadside stands devoted to roasting chile peppers by the bushel pop up all over Colorado. Luke cranks up his culinary savvy to turn this roadside standard into a savory soup that will knock the chill off any cold day. Ingredients
2 c. water 2 boxes chicken stock 2 medium red onions, chopped 1 yellow onion, chopped 1 clove garlic, chopped 1 Serrano pepper, chopped Other veggies are allowed! 10 tomatillos, quartered 6-8 roasted green chile peppers, rinsed and cleaned kosher salt to taste olive oil 1-2 tbsp. canola oil pork loin, cubed cilantro leaves, chopped (no stems)

Luke Eckenroth Client Services Manager

Directions
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Preheat oven to 400 degrees F. Chop veggies and toss w/ olive oil and kosher salt. Roast at 400F to soften and get a little color (about 25 mins). Heat canola oil in heavy, deep stock pot over medium-high heat and add cubed pork a little bit at a time to brown all sides, adding a little salt and pinch of cumin (other spices of your choice) each time. Watch for splashing! Remove pork from stock pot as pieces are browned.

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Once all pork is browned and out of the pot, deglaze with chicken broth and add back all the browned pork. Add remaining broth, 2 cups water, roasted chile peppers, roasted veggies and tomatillos. Bring to boil, then reduce temp to simmer and cook down for a few hours- add broth or water to tweak consistency. Add cilantro to taste at the very end.

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Denver Omelet with Breakfast Potatoes
With “Denver” built into its name, no one can argue the Colorado authenticity of this classic western breakfast. The colorful and filling Denver omelet is easy to make and a hit with any crowd, so make sure to send a shout-out to Colorado next time this recipe makes it in your Sunday brunch rotation.

Brian Langtim MarketPlace Product Manager

Ingredients
3 large eggs 2 tbsp. ham, diced 1 tbsp. mixed bell pepper, diced 1 tbsp. red onion, diced 2 oz. clarified butter, divided ¼ c. cheddar cheese 1 large russet potato, cubed 1 tbsp. butter - 1 tsp. smoked paprika - 1 tsp. seasoned salt - salt and pepper to taste

Directions
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Heat a deep skillet over medium high heat. Melt 1 tbsp. of butter then add potatoes, paprika, seasoned salt, salt and pepper and stir. Cover the pan and allow potatoes to cook through, about 15 minutes. While the potatoes cook, whip eggs briskly until completely homogeneous, season with salt and pepper, and set aside. Cook the ham, peppers, and onion in half of the clarified butter in a small sauté pan and set aside. In an omelet pan, heat the rest of the clarified butter until just smoking. Pour whipped eggs into the omelet pan. Gently move the eggs around in the omelet pan with a rubber spatula, scraping the eggs from the side so as not to brown. When the eggs are still wet, but just beginning to set, place all of the omelet fillings (with grated cheese on top) in a line in the center of the omelet. Place the pan in a hot oven, under the broiler, or cover with another pan to melt the cheese. Gently fold the omelet onto a plate serve with breakfast potatoes and enjoy!

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Barbecue Baked “Golden Nuggets” Recipe
Ingredients - 3/4 c. Hellmann’s or Best Foods mayonnaise - 1 tbsp. Italian seasoning - 1/3 c. barbecue sauce - 2 boneless skinless chicken breasts - 1 tsp. Dijon mustard - 1/3 c. whole wheat bread crumbs Directions
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Preheat oven to 375 degrees F. Whisk together mayonnaise, barbecue sauce and mustard. Divide, and place half the sauce mixture in a small bowl in the refrigerator, reserving the rest for breading the chicken. In a shallow bowl, mix bread crumbs with Italian seasoning. Cut the chicken breasts into nugget sized pieces. Coat the chicken pieces in the reserved sauce mix, then coat in the seasoned bread crumbs. Place on a baking sheet and bake for about 15 minutes, or until thoroughly cooked. Serve with refrigerated sauce for dipping.

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Colin Neilson Client Services These golden nuggets are inspired by our own Denver Nuggets NBA team. Call your buddies, grab some brewskies, put on your favorite white and blue jersey and make these snackable nuggets for game night at your place.

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Five Fold Burrito
Ingredients
Grilled Squash - butternut squash - 3 tbsp. vegetable oil - salt & pepper - 1/2 c. brown sugar Slaw - 1/2 head of cabbage - 1/2 c. mayonnaise - 1 tbsp. rice vinegar - 1/2 tsp. celery seed - 1/8 tsp. salt - 1/8 tsp. sugar Chicken Marinade - 1 lb. boneless skinless chicken breast - 1/4 c. vegetable oil - 1/8 c. rice vinegar - 1 tsp. garlic salt - 1 tsp. onion powder - 1/2 tsp. paprika - 1/4 tsp. celery seed - 1/4 tsp. white pepper - fresh ground black pepper, to taste Beans - 1/2 onion - 1 clove garlic - 3/4 tsp. cumin - 2 tbsp. vegetable oil - 2 cans beans, black or pinto - 3/4 c. water - 1/8 tsp.salt

Kent Nowlin

Director of Finance & Administration

Directions
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Grilled Squash Peel squash with a peeler. Chop in half and slice into pieces a 1/2 inch thick. Place in the refrigerator until grill time (up to 24 hours in advance). At grill time, brush squash pieces with oil and sprinkle with salt and pepper. Place on the grill. Take spoonfuls of the brown sugar and mash it onto the top side of each slice. Grill for approx. 8 minutes. Flip. Mash brown sugar on this flip side. Grill until squash is tender and easy to penetrate with a fork. Slaw Combine mayonnaise, rice vinegar, celery seed, salt and sugar. Then add shredded cabbage to mayo concoction. Stir it around and refrigerate. Chicken Mix all ingredients together. Pour over chicken breast. Coat well. Cover and let marinate in the refrigerator for a couple of hours - at the very least. Beans Saute onion, garlic and cumin in vegetable oil. Pour beans (drained/rinsed) into the pot, add water and salt. Stir and heat it up. Rice Prepare however much is desired. With a commitment to healthy eating and a love for farm-to-table foods, Kent’s Five-Fold Burrito is exactly the power food needed to keep Colorado hobby farmers going strong all day long. Don’t be intimidated by the length of this recipe. It’s easy to make and with your first burrito bite, you’ll be thankful you did!

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Barbacoa Tacos with Cilantro Sauce
Ingredients Taco Meat
salt and pepper to taste 1 bunch green onions, chopped 1 c. chopped fresh cilantro corn or flour soft taco shells

- 4 lbs. beef rump roast - 1 c. white wine - 2 (7.75 oz) cans Mexican style hot tomato sauce (El Pato or Embasa) - 3 tbsp. crushed garlic - 2 jalapeños, chopped - 1 yellow onion, chopped

Cilantro Sauce
- 2 c. cilantro, stems removed - 6 scallions, coarsely chopped - 2 finely chopped serrano chili peppers, incl. seeds - 2 tsp. sugar - 1 tsp. salt - 1/4 c. fresh lime juice

Directions
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Taco Meat Place the roast in a crock pot. Pour the wine and Mexican style hot tomato sauce over the top. Add garlic, jalapenos, onion, salt and pepper. Cook on high for 4 hours or on low for 6-8 hours. When ready, toss meat with fresh chopped cilantro and green onion before serving. Cilantro Sauce Puree all ingredients in food processor until smooth. Mackenzie Latham Account Executive Mackenzie is a top-notch chef who masters the art of this crowd-pleasing meal for her next Broncos tailgating party in an easy-to-follow recipe that even the most novice chef should feel confident taking on. Get ready, set your crock pot and go!

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Rocky Ford Cantaloupe Prosciutto Kebabs
Emily Sheehan Technical Integration Manager An engineer by university training, and a creative spirit at heart, Emily has mastered the art of blending art and science in her career at ShipCompliant. This carefully crafted recipe combines juicy cantaloupes and prosciutto for a salty-sweet combination that tempts the taste buds. The cool cantaloupe enveloped in a warm and slightly grilled prosciutto exterior is another contrasting element that blends beautifully here. Ingredients - 1 large Rocky Ford Cantaloupe - 4-5 oz. thinly sliced Prosciutto - 6 skewers, roughly 8 inches long Directions
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Preheat the grill to medium-high heat. Cut cantaloupe into cubes 1-1/2 inches in size. Slice the prosciutto into strips about 1 inch wide. Wrap one piece of cantaloupe at a time with one slice of prosciutto, and slide it onto the skewer so that the skewer holds the prosciutto in place. Skewer until there are 6 skewers. Grill over direct heat for a couple of minutes on each of the four sides until the cantaloupe is nicely marked and the edges of the proscuitto are crsiped. Serve immediately.

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Campfire Enchiladas
Ingredients*
- some chicken, rotisserie works best, canned is okay too! (I like 1/2 lb per person) Pawel Smolarkiewicz CTO - some cheese (shredded or sliced) Chef’s note: “The beauty of this recipe is there is no recipe! - some canned diced tomatoes or chunky salsa I’ve prepared these on many a camping trip, different - big can of green (or red) enchilada sauce, or green chili each time but always good! All you really need is chicken, - can of black beans (or pinto) cheese and some type of salsa or sauce, everything else is - some sliced fresh chilies optional. Here’s one variety.” - some diced onions - some corn tortillas - anything else you find that sounds good with cheese and chilies - disposable aluminum foil turkey pan - some aluminum foil
*We’re roughing it on the amounts. This is camping!

Directions
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Line bottom of disposable turkey pan with tortillas. Put some of your ingredients (including sauce) on top of the tortillas. Layer on more tortillas and more ingredients until you run out of ingredients or fill your pan. Cover the pan with aluminum foil. Place it in a campfire. Wait 10-15 minutes, remove the pan from the fire, make sure center is hot and melted, enjoy.

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Spaghetti Squash Marinara Style
Ingredients
- 1 (2 lb.) spaghetti squash halved widthwise and de-seeded - 1 tbsp. olive oil - 2 cloves garlic, minced - 1 small onion, chopped 1 green pepper, diced 1 (14.5) oz. can diced tomatoes 1 tsp. crushed red pepper 1/3 c. shredded Parmesan cheese 1/3 c. chopped basil black pepper, to taste

Directions
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Preheat oven to 400 degrees F. On a cookie sheet place parchment paper (optional) and then place squash face down. Bake uncovered for 20 to 25 minutes or until soft. Let cool for about 20 to 30 minutes. With a fork, fluff spaghetti squash into strands, while keeping it inside the squash halves, until all squash has come loose. In a frying pan, place oil, garlic, onion and green pepper. Saute until lightly cooked. Add tomatoes and crushed red pepper. Combine until well blended and hot (about 10 to 15 minutes over medium heat). Spoon over each half of the spaghetti squash (still keeping it in the squash halves). Top with cheese and basil and serve. Jamie Sholl Account Executive This Colorado native shows us her take on “pasta the healthy way” with this spaghetti squash dish will get even your youngest tots asking for seconds (likely unaware that what they are eating is actually…. a vegetable). This unique squash looks like real noodles, is fun to make and delicious for the whole family to enjoy.

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Colorful Colorado Sausage Pasta
Elizabeth ‘Betsy’ Hansen 3T Network Program Manager One of Betsy’s favorite local ingredients is spicy Italian sausage by Boulder Sausage. Add some red and green veggies and it’s festive and spicy and colorful like Colorado! Ingredients - 1 (14 oz.) package Boulder Sausage Spicy Italian Sausage - 2 cloves garlic minced - 2 tbsp. olive oil - 1 c. chicken broth or white wine - 1 ½ c. chopped grape tomatoes - 4 c. raw chopped kale, dressed in olive oil and salt - 1/4 c. grated or shaved parmesan (plus some for serving) - pasta of your choice (I like pappardelle or fettucine or cheese ravioli) Directions
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Start pot of water boiling for pasta. Heat the olive oil in a large skillet. Add garlic and saute for 2 minutes. Add sausage and saute until cooked. Deglaze with broth or wine. (Now would be a good time to start boiling pasta). Add tomatoes and saute until they soften (less than 5 min). Add parmesan and mix in. Add kale and saute until wilted. Drain pasta and add to skillet. Serve and pass parmesan for topping.

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Rocky Mountain Spaghetti and Bison Meatballs
Jessamyn Boltz Research Associate
Jessamyn adds distinct Colorado flair to this comfort food with bison meatballs. Bison meat is known for being lower in fat and cholesterol than beef, so next time you’ve got to have your spaghetti and meatballs, consider this tasty and filling recipe.

Ingredients
1 lb. ground bison meat ¼ c. Italian seasoned bread crumbs ½ c. finely grated parmesan cheese 1 medium onion, finely diced. 1 whole egg
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1 tsp. garlic powder 1 tsp. kosher salt ½ tsp. ground pepper (to taste) ¼ tsp. crushed red pepper flakes (to taste) 1 ½ tsp. dried basil

- 1 ½ tsp. dried parsley For Speghetti and Sauce - favorite pre-made suace - package of spaghetti noodles

Directions
Pre-heat the oven to 400 degrees F. Using hands, mix the ingredients in the order they are listed above: Start with the bison meat and bread crumbs, add in the parmesan, then the diced onion, then the egg, then all of the seasonings. Uniformly incorporated with the bison meat.
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Place aluminum foil on the baking sheet or broiler pan and oil it well so the meatballs don’t stick. Roll pieces of the mixture into golf ball-sized pieces, placing them 2 to 4 inches apart on the baking sheet. Bake the meatballs in the middle of the oven for 15 to 25 minutes, or until fully cooked through. You may flip each ball upside down half way through the baking time (or 8 to 12 minutes).
6 While the meatballs are baking, fill the large pot 1/2 to 2/3 full of water and bring to a boil. 7 Add your noodles to boiling water and cook according to package directions. Then drain, replace and set aside. 8 Empty your sauce of choice in the medium pot and bring to a boil; immediately turning down the heat to simmer.

Start this step a few minutes before the meatballs are done cooking or immediately after they are finished.
9 Once the meatballs are done and the sauce is simmering, add the meatballs directly into the sauce using the tongs or

spoon/fork combination; take care not to break the meatballs apart. Simmer for 3 to 5 minutes.
10 Combine all meatball sauce and noodles in the big pot then serve or leave separate for your guests to portion out on their

plates as they please. Enjoy! Bonus Tip: Take sliced sourdough, butter one side, sprinkle garlic powder and minced garlic, and broil until toasted for a great side dish pairing.

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Good Ole’ Fashioned Steak and Corn

Ingredients - 4 ears of Olathe sweet corn - 2 4-way Ranch T-bone steaks - salt and pepper - butter Directions
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Steam the corn in a big pot for 30 minutes. Grill the steaks for about 7 minutes on each side (a little more if they’re thick). Serve the corn with salt, pepper and butter. Good steak is best served without seasoning.

Sam Straka Client Services Sam goes back to basics with his steak and corn meal that would make any cowboy on the range proud. With high-quality ingredients and a grill, you can create a feast that will treat your tastebuds right.

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Pancho’s Prodigious Potatoes
Ingredients - boneless, skinless chicken breasts - ½ c. shredded pepper jack cheese - 4 oz. diced green chile peppers Directions
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1 ½ tsp. dry fajita seasoning 2 large Russet potatoes 1 c. chicken stock ½ c. diced red onions

Preheat the oven to 375 degrees F. Potatoes: Clean potatoes and rub skins with olive oil and then lightly cover with coarse sea salt. Place directly on the rack, uncovered (leave that foil in the pantry). Bake 2 potatoes at 375 degrees F for 50 minutes.

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Chicken: Coat a 9 inch square baking dish with cooking spray. Season chicken with Fajita seasoning and cover in diced onions and green chilies. Use ¼” of chicken stock in the pan for extra juicy chicken. Remove the chicken after 30 minutes (internal temp. of 165 F) or until juices run clear. Once the chicken is cool enough to handle, dice or shred the chicken and set aside.

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Remove potatoes from oven after fully cooked and layer the chicken, cheese and cooked chilies and onions onto the baked potato while hot. Add sour cream, salsa and hot sauce to taste! Eat those skins! Tyler Lagaly User Experience Designer Tyler is a designer by passion and training, with a background in industrial design. Given his expertise in pushing pixels and creating digital products, this loaded baked potato was no challenge for this talented creator. A little bit of this, a little bit of that, voilà―you’ve got a layered baked potato masterpiece.

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Corn Pudding
Patricia Lomas Client Services Customer Support Specialist This recipe is an old family recipe that shows up in the summer when Colorado-grown corn is at its peak sweetness, and also in the winter, when canned corn is available. Patricia loves this recipe because it is versatile, and it really showcases the flavor and sweetness of local corn.
Note from Patricia: Although this recipe calls for sugar, I almost always omit it when using fresh corn off the cob. Also, when I have fresh herbs I often put some oregano or thyme for a flavor kick.

Ingredients - 2 eggs - 1 tsp. sugar - 1 tsp. salt - 1 1/2 tbsp. melted - butter - 2 c. scalded milk - 2 c. fresh or canned corn Directions
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Oil a small casserole dish that fits into another shallow pan. Lightly beat the eggs directly in the casserole dish. Add the melted butter, sugar, salt (pepper and herbs if desired). Add the scalded milk. Drop the corn kernels all over. Add about an inch of hot water into the bottom pan so that it will steam in the oven. Bake at 350-375 degrees F for about 45 minutes to an hour so that it is golden on the top, jiggles slightly and a knife comes out clean.

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Noosa Blackberry-Peach Parfait

Ingredients - 4-8 oz. Noosa peach yoghurt - 1/2 c. fresh blackberries - 1/2 c. of your favorite granola - 1 tbsp. honey (optional)

Directions 1 Spoon 2 tablespoons of yogurt into a glass.
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Spoon in 2 tablespoons of granola and smooth surface. Spoon in 2 tablespoons of fruit and smooth surface. Repeat the process, adding some peaches or a bit of honey here and there, to taste. Zoë & Rowan Wedel Business Analyst Noosa is a creamy Australian-style yoghurt made right here in Colorado, and if you haven’t had it yet, you should run—not walk—to your nearest grocer and ask them to get it on the shelves pronto. Zoë pairs peach Noosa with fresh blueberries and granola. Seriously, who can resist this?

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Colorado Cowboy Cookies
Tony Brown Senior Developer
Cowboy life will forever be linked to the great state of Colorado. Wandering the western plains, these free-roaming men and women left generations to follow with admiration for their adventurous and independent spirits. Sink your teeth into these rich cookie treats and let your imagination wander.

Ingredients
2 c. all-purpose flour 2 c. old-fashioned oats 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 c. unsalted butter, room temperature - 3/4 c. sugar - 3/4 c. plus 2 tbsp. (packed) dark brown sugar 2 large eggs 1 tsp. vanilla extract 1 ½ c. semisweet chocolate chips 1 c. chopped toasted walnuts (about 4 oz.)

Directions
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Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beat until just blended.

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Stir in chocolate chips and walnuts. Cover dough and chill 1 hour. Arrange 2 racks in center of oven; preheat to 350°F. Butter 2 baking sheets. Form dough into balls, using 1/4 cup dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds.

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Bake 10 minutes, then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes. Transfer to racks to cool completely.

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Cosmic Mint Brownies
Ingredients
Brownies 1 c. butter 1/2 c. cocoa 2 tbsp. honey 4 eggs 2 c. white sugar 1 3/4 c. flour 1/2 tbsp. baking powder 1/2 tsp. salt - 1 c. chopped walnuts or pecans - 12 oz. chocolate icing Mint Icing - 2 1/3 c. powdered sugar 5 tbsp. butter - 1/2 tsp. peppermint extract dash of salt 3 tbsp. milk 1 tbsp. light corn syrup

Directions
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Preheat oven to 350 degrees F. Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9 x 13 baking pan. Bake at 350 degrees for 25 minutes. Let cool.

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Prepare mint icing: Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

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Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing (very important step I realized since I was impatient). Remove from the freezer and carefully add a layer of chocolate icing. We like ours stored cold in the refrigerator or you can store them at room temperature.

Jeff Carroll VP Strategy
Jeff’s amazing brownies come from his secret ingredient... in this case, mint. Make these scrumptious treats for your next holiday party, and everyone will be asking for your special brownie recipe.

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Blueberry Peach Pie Bites

Ingredients
The Crust - 2+ c. flour (extra for rolling out dough) - 2 tsp. salt - 2 tbsp. sugar + a little more for later - 4 tbsp. shortening, chilled - 12 tbsp. unsalted butter, chilled - 6 tbsp. ice cold water - 1 egg white, beaten The Filling - 8-10 medium-sized, Colorado peaches - ½ c. dried blueberries, soaked in brandy for 2 hours - 1 c. sugar - 6 tbsp. flour - pinch of salt - cinnamon

Directions
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Crust: Put flour, salt, 2 tbsp. sugar and butter in a food processor and pulse for several seconds until looks like coarse sand. Add shortening and pulse for an additional 10 seconds. In a separate bowl, slowly add in ice water until dough forms. Separate into 1-inch thick discs, cover tightly in plastic wrap and refrigerate for 1 hour. Filling: Put peaches into boiling water for a few seconds in order to remove skins. Remove pits. Cut into ¼ - ½ inch cubes. Add blueberries, sugar, flour, salt, and cinnamon to taste. The Pie: Roll out the pie crusts, and cut 5-inch circles for the bottom of the pies. Press into a paper baking cup. Spoon a mounded pile of peach filling into the cup. Then cut 3-inch circles to place on top, and pinch crusts together. Brush top crust with egg white and sprinkle with sugar. Cut a little “x” on top. Bake at 350 degrees ON LOWEST OVEN RACK for 35 minutes, rotating sheet(s) half way. Yields 12 “bites”

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Sarah Fine Research & Information Manager

Nothing is sweeter than sinking your teeth into a Colorado grown peach in summertime… except maybe sinking your teeth into one of Sarah’s Blueberry Peach Pie Bites. You might want to double up on this recipe as these are guaranteed to go fast.

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Chocolate Truffles with Upslope Beer
These chocolate treats are filled with light chocolate, dark chocolate and a secret ingredient.. ale! The base is the same, and you can be creative as you want with various toppings. Serve these up and you’ll have everyone asking for this rich recipe.

Colleen Mylott Office Manager

Ingredients - 1 c. of your favorite ale - (Upslope’s Brown Ale is a local Boulder favorite) - 1/2 c. muscovado sugar, packed lightly - 16 oz. milk chocolate (40%) chopped (good quality / Javanese) - 14 oz. dark chocolate (70%), tempered Directions
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Put 1/4 cup ale and 1/2 cup of the sugar in a saucepan and stir over low heat until the sugar is fully dissolved. Add the remaining ale and heat until you can see the alcohol’s vapors release from the surface. Quickly pour the warmed ale sugar mixture into a blender. Add the milk chocolate chunks gradually blending on medium speed until smooth. Cool mixture (ganache) for 30 minutes in fridge. Hand roll ganache into truffles. Melt and use the dark tempered chocolate to coat. Roll truffle in your favorite topping - cocoa or espresso powder, sugar, peanuts, hazelnuts, bacon, etc. and enjoy!

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Rocky Mountain Chocolate Cookies
Pablo Velasco Developer Sure… anyone can make normal chocolate cookies, but Pablo really stepped it up when he incorporated cocoa powder from Rocky Mountain Chocolate Factory. As Pablo has shown, knowing your chocolate and using quality ingredients really makes your cookies stand out. Ingredients
2 ½ sticks of butter - 2 c. of flour 2 c. of sugar - 1 tsp. baking soda 2 eggs - 1/2 tsp. salt 3/4 c. of cocoa powder from Rocky Mountain Chocolate Factory (dark chocolate)

Directions
1

In a large bowl, add the butter, sugar, eggs and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt.

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Slowly add the dry ingredients and continue mixing until incorporated. Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours. Preheat oven to 350 degrees F. Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 14-16 min.

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It’s Port!

Training Administrator

Eddie Ermoian

Whether it’s on the deck on a chilly fall evening or in front of the fireplace on a snowy cold night. ENJOY A GLASS OF PORT....GREAT AFTER DINNER DESSERT

Ingredients - 1 or more clean port glasses - 1 bottle of port of your choosing - company (optional)

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Backcountry Apple Pie Moonshine
Sam Sexson Software Quality Assurance Analyst Sam’s apple pie moonshine will sure keep ya’ warm on snowy nights! And if you find yourself lacking anything else to do while visiting the Eastern Plains, crank up the fire, turn on your favorite tunes and enjoy some apple pie moonshine by the moonlight. Ingredients - 1 gal. apple Juice - 1 gal. apple cider - 6 cinnamon sticks Directions
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2 c. sugar 1 ½ c. brown sugar 2 tbsp. apple pie spice 1L Everclear

Mix first six ingredients and bring to a boil. Let boil for 20 min. Let sit and cool with lid on pot, stirring frequently throughout. Once cool, add up to 1L Everclear. Mix, drink, enjoy! Optional: Add apple slices with the Everclear and allow to marinate overnight.

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Pumpkin Harvest Ale
Ingredients
Hops (3 oz. Organic Cascade 5% AA - grown locally) 10 lbs. organic pumpkin pie pumpkins, cleaned and quartered 1/4 c. brown sugar 2 vanilla beans 3 cinnamon sticks 3/4 tsp. nutmeg 3/4 tsp. ground cloves - 3/4 tsp. ground ginger - 1/4 cup local wildflower honey - yeast (Safale US-05) Grains/Fermentables - 6.6 lbs. Amber Liquid Malt Extract (10 °L) - 6 oz. Crystal 10 (10 °L) - 6 oz. Crystal 120 (120 °L)

Directions
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Sprinkle the pumpkin quarters with brown sugar and bake for 1 hour at 400°F to caramelize. Add the amber LME and grains to 2.5 gallons of water at 155 °F. Add 1 oz of hops at 30 minutes. At 55 minutes, remove grains, add pumpkin, spices, vanilla, honey and 1 oz of hops. Remove from heat at 60 minutes. Stir constantly while adding water up to 5 gallons. This will help aerate the wort which should be cooled to to 70-75°F. Transfer to the primary fermentor.

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Hold in primary fermentor for 8 days at 60-70°F, then strain and transfer to secondary fermentor. Add the last ounce of hops and let sit in a cool, dry place to maintain a temperature between 60 - 70°F for 14 days.

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If bottling: Add priming sugar, bottle, then allow to carbonate for at least 14 days. If kegging: Allow to carbonate for 3 to 4 days before enjoying! Batch Size: 5 gallons, Final ABV: 4.9%

Emily Kalkhofer Direct Product Specialist It’s no secret the Coloradans and craft brews are made for each other. This home-brewed beer is made in Colorado by the Kalkhofers with Colorado grown hops & pumpkins!

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Farmhouse Beer

Ingredients
Grain bill - 8 lbs., 12 oz. Belgian pilsner malt - 10 oz. Simpsons golden naked oats - 10 oz. Acidulated malt - 10 oz. Belgian aromatic Hop schedule - 1/4oz. Styrian Goldings pellet hops(3.4% AA)(first wort) - 1/4oz. Columbus pellet hops(13.9% AA)(60 min.) - 1-3/4oz. Styrian Goldings pellet hops(3.4% AA)(5 min.)

Directions
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Single infusion mash, 148 degrees for 60 min., mashout to 168 degrees for 10 min. Pitch WLP550 or other Belgian Ale yeast and ferment for 7 days at 70 degrees, rack to secondary and let temp. rise to 75-78 degrees for 10-14 days. (Optional) Let sit in the secondary for weeks on end while your friends and coworkers ask “have you bottled your beer yet?” Prime with 5.25 oz. corn sugar and bottle. Liam Davis-Mead Senior Developer In the mile-high land of microbrews, Liam’s farmhouse brew is a premium product in our minds… well worth the wait (see step #2).

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Aprés Ski Peach Jalapeno Martini

Ingredients - 1 (750mL) bottle vodka - 3 jalapeños - 2 peaches sliced - 1/2 c. water

Lisa Bookwalter Lead UX Designer Lisa’s bubbly personality and cool style come together perfectly in this creative concoction. Whether she’s hitting the slopes or whipping up some wicked designs for ShipCompliant, she does everything in style!

Directions
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Infused Jalapeño Vodka Slice the jalapeños in half and remove the seeds. Add into the bottle of vodka. Let sit for 3 days and taste. The vodka should have a slight kick. Check daily until the vodka is spicy enough. Remove jalapeños when ready. Peach Puree Bring the sliced peaches and water to a boil. Let simmer for 3 minutes and remove from heat. When cool, use a blender to puree the peaches.Use the puree within 24 hours or freeze for up to a month. When ready to celebrate, mix 1.5 oz of infused jalapeño vodka with 1.5 oz of peach puree in a shaker with ice. Pour into a sugar-rimmed martini glass, sit back, and enjoy.

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1877 Broadway St, Suite 703 Boulder, CO 80302

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