Summer is here in full force. It’s HOT, even at 7,000 feet. I feel my body’s rhythms adjusting, my cravings shifting.

Although I’m the weird private chef who eats hot AF soup even when it’s 93 degrees out, I’m noticing a draw to certain non-soup foods these days. (Admittedly, I’m not eating much meat and I’m also on a Candida diet.) That being said, I’ve been cooking for retreats and birthdays and have noticed my menu offerings shift with the seasons.

First off, I’m so grateful for the local Durango Farmers’ Market. Between the farmers and James Ranch’s wonderful market, I have the opportunity to source 90% of my vegetables locally. I have lived all over the world, and it’s not lost on me how lucky one is to live somewhere where people choose to honor the earth through regenerative farming/ranching practices – especially when one is a private chef!

Summer foods I am LOVING right now:

1. Local farmers’ market turnips, sautéed in garlic ghee. I recommend adding Maldon flaked salt and fresh cracked pepper and eating with your fingers, preferably outside.
2. GARLIC SCAPES are one of my all time favorite foods. They taste like an asparagus got together with a garlic clove and made a heavenly child. I love them in pesto, thrown into a stir fry, or gently grilled. Their season is short, so grab ’em while you can.
3. ALL the fresh greens. I have a soft spot for buttery, tender leaves of Swiss chard. When sourced locally, chard has a completely different texture than what one can get at the grocery store.
4. Fresh herbs! Buy them or grow your own. I add mint/cilantro/basil to most vegetable stir fries (of which I eat a lot). I have a Thai basil plant in my kitchen and she’s a game changer.

One thing I am making for most events right now is a pea/mint dip. It’s bright, zesty, and tastes like summer. It’s super easy to make too! I basically take an onion, dice it, and sauté it in ghee (or butter/EVOO) until soft and translucent. I add a few cloves of minced garlic (or garlic scapes) and sauté for another few minutes before throwing in a bag of organic frozen peas and cooking until just thawed. (The peas should be soft but not cooked beyond.) I add this mixture to a food processor along with a big glug (or two) of beautiful EVOO. Add some salt, fresh cracked pepper, and the juice of about half a lemon. Then, take a handful of organic fresh mint and toss that in for a final process. If the dip is flat, add a bit more lemon/pepper. If it needs more flavor, a pinch of salt. If you like spice, try some red pepper flakes. This is delicious served on a thick slice of fresh sourdough along with a smear of room-temperature butter.

I made this for a summer party, a 40th birthday dinner, and a 62nd birthday dinner. It was a hit all around.

Moral of the story? Eat with the seasons! Try new recipes! Play with your food! I am very grateful to be able to do all those things as a private chef… and hope to inspire you to do the same.