Enjoy two recipes inspired by our Escape to Montana this coming June…
Images by FP Julie
Today we’re launching FP Escapes Kitchen, a new series that will take you into the kitchens of venues and guides participating in FP Escapes x YOGASCAPES. Expect menus inspired by their themes and locations, as well as an actual taste of what we’re enjoying on retreat.
Our first kitchen adventure takes us to Yellowstone Under Canvas, a luxury campsite where we’ll be making our stay on the upcoming FP Escape to Montana. Just a short walk away lives partner restaurant Bar-N-Ranch, where we’ll dine on a menu inspired by the real American west. Resident chef Bobby McKnight has created a custom FP Escapes menu focused on healthy nutritious interpretations, and is here today to share a little preview. For a full taste, sign up for the Mother Mountain retreat, and join us this June.
Huckleberry Lemonade with Flowered Ice Cubes
6 cups of water
1 ½ cups of coconut sugar
1 cup of fresh huckleberries
¾ cup edible flowers
Take the lemons and zest them and then cut the lemons in half and juice them. Put 5 cups of cold water in a pitcher, then add the lemon juice and zest. If you get pulp in it that is great. Take 1 cup of water, put in a sauce pan, add the 1 ½ cup of coconut sugar and heat up to make simple syrup (just enough to melt the sugar). Add the coconut syrup to your lemonade and stir.
Take ¾ cup of the fresh edible flowers and make two trays of ice cubes. Take two ice trays filled with cold water and add the flowers to freeze overnight. (It is best to fill the ice trays with cold water, then dump the water in a bowl and add the flowers. Mix well, then pour the water and flower mix back in the trays.. Add 1 cup of huckleberries to the lemonade and let set overnight. When you are ready to drink the huckleberry lemonade add your flower ice cubes.
Gazpacho Soup Topped with Apples and Watermelon
1 cup Panko bread crumbs
1 cup tomato juice
4 lg heirloom tomatoes, peeled, seeded and chopped
1 lg cucumber, peeled, seeded and chopped
1 med red onion, chopped
1 red bell pepper, diced
2 cloves garlic, minced
½ tsp salt
¼ tsp cumin
¼ tsp cayenne
2 tbsp red wine vinegar
1 jalapeno pepper, chopped fine with seeds
salt & cayenne pepper to taste
2 tbsp coconut oil
1-2 cups cold water (as needed)
Fresh cilantro, chopped for garnish
1 Fuji apple, cored and diced for garnish
1 cup seedless watermelon, diced for garnish
Soak the panko in the tomato juice. Place the tomatoes, cucumber, onion, jalapeno and panko with tomato juice in a blender and purée until smooth.
Pour the puree mix into a large bowl and add the red pepper, garlic, salt, cumin, cayenne and vinegar.
Cover the bowl and put it in the refrigerator overnight.
Remove from the refrigerator.
Drizzle in the coconut oil. Add cold water if the soup is too thick. It should be smooth and thick but level in the bowl and pourable.
Ladle the soup into serving bowls, then top with diced apples, watermelon and chopped cilantro.
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