Market Basket to Mountain Table
Our family recently escaped to Vail for a week of mountain air, laughter, and precious time together. We rented a beautiful condo and settled into the rhythm of vacation life—hiking scenic trails, strolling through the village, shopping, dipping our toes in the cool river, and savoring wonderful meals complimented by hand selected wines from home.
What made the trip especially sweet was having our entire family together. Both of our children are now married, and it was such fun spending time with them as couples. Our son Brandon and his new wife, Mary Grace joined us, and our daughter, Brooke and son-in-law, Chris rounded out the group. And, of course, the undisputed star of the vacation was our brand-new grandbaby, Easton.
We squeezed as much time as possible out of those deliciously chubby cheeks, stealing cuddles and smiles whenever we could. As any grandparent will tell you, there is simply no greater joy.
One particularly lovely afternoon, we walked to the Betty Ford Alpine Gardens and spread out a picnic beneath the Colorado sky. It was one of those simple moments that somehow becomes a treasured memory.
But for me, one of the highlights of the trip arrived on Sunday morning. The Vail Farmers Market.
There is something magical about wandering through a market with no particular plan, letting the season and the producers inspire the menu. Armed with healthy appetites, we gathered beautiful ingredients from local vendors and imagined what they might become. Gorgeous heirloom tomatoes, fresh burrata, a bunch of baby carrots and ripe apricots and nectarines begging to become a rustic tart. The only items missing? A stick of butter, a little sugar, some crushed red pepper and a prepared pie crust. We sent the guys off to the grocery store while the rest of us continued our market adventure.
By the time we returned to the condo, our market baskets overflowed with colorful vegetables, fragrant basil, artisan cheeses, and slices of beautiful ham that would later find their way into a memorable dinner.
We began with a simple appetizer board featuring crisp radishes served the French way, with butter and flaky sea salt, alongside two lovely cheeses from the market and of course the most gorgeous loaf of bread I’ve ever seen!
The first course was equally simple and utterly delicious: thick slices of heirloom tomatoes topped with creamy burrata, fresh basil, and a drizzle of homemade balsamic reduction.
Dinner celebrated the bounty of the market. Baby carrots were glazed until sweet and glossy. Potatoes and beautiful purple cauliflower were roasted with garlic, parsley, olive oil, and balsamic vinegar. And for the main attraction, we prepared Chicken Cordon Bleu, stuffing tender chicken breasts with flavorful ham and cheese purchased only hours earlier.
Surrounded by family, mountain air and a glass of wine in hand, I was reminded that some of life’s greatest pleasures are beautifully uncomplicated.
Farmers’ Market, locally grown ingredients, a shared table, and the people you love most. Honesty what more could a girl ask for??
I’ve included the simple recipes below. When cooking with limited ingredients, you have to hit repeat but if everything is fresh and the wine glasses are full, no one seemed to notice or care!
French Radishes with Butter and Sea Salt
1 bunch fresh radishes
2 tablespoons butter, softened
Flaky sea salt
Trim and wash the radishes, leaving a bit of the stem attached for presentation. Serve alongside softened butter and a pinch of flaky sea salt.
Heirloom Tomatoes with Burrata and Balsamic Reduction
2 large heirloom tomatoes, sliced
1 ball burrata cheese
Fresh basil leaves
½ cup balsamic vinegar
Flaky sea salt
Crushed red pepper
Bring the balsamic vinegar to a simmer in a small saucepan. Cook until reduced by half and slightly syrupy, about 8 to 10 minutes. Allow to cool. Arrange tomato slices on a serving platter. Place the burrata gently on top and tear it open with a fork. Add fresh basil leaves and drizzle with the balsamic reduction. Finish with flaky sea salt and crushed red pepper.
Roasted Potatoes and Purple Cauliflower with Garlic and Balsamic
1 pound baby potatoes, halved
1 head purple cauliflower, cut into florets
3 garlic cloves, minced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and crushed red pepper to taste
2 tablespoons chopped fresh parsley
Preheat the oven to 400 degrees. Toss the potatoes and cauliflower with garlic, olive oil, balsamic vinegar, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 35 to 40 minutes, stirring once, until tender and caramelized. Sprinkle with fresh parsley before serving.
Glazed Baby Carrots
1 bunch baby carrots
1 tablespoon butter
1 tablespoon sugar
½ cup water
Pinch of salt
Clean and half the carrots and place in a saucepan with butter, sugar, water, and salt, bring to a simmer and cook until the carrots are tender and the liquid has reduced to a shiny glaze, about 8-10 minutes.
Market-Inspired Chicken Cordon Bleu
6 boneless, skinless chicken breasts
6 thin slices of ham
6 sizable chunks of cheese, we used gruyere
Salt and crushed red pepper
2 tablespoons olive oil
Preheat the oven to 375 degrees. Slice the chicken breasts almost in half to create an even flat foundations, this will let the chicken cook evenly. Layer each with ham and cheese and roll tightly. Season with salt and place seam side down in a lightly oiled baking dish. Drizzle with olive oil and bake for 30 to 35 minutes, or until golden and cooked through.
Rustic Apricot Nectarine Tart
8 ripe apricots, sliced
2-3 ripe nectarines, sliced
1 prepared pie pastry
¾ cup sugar
1 tablespoon butter
Unroll the pie pastry on a greased baking sheet. Arrange the sliced fruit in a mound on the pastry leaving a 1 ½ inch empty border. Pinch the edges of the pastry to create a small pocket around the edge. Spread the fruit into the void. Sprinkle evenly with the sugar and dot with butter. Bake at 400°F for 25 to 35 minutes, until the fruit is tender and the crust is golden.
The best meals aren’t always found in restaurants. Sometimes they’re gathered one delicious bite at a time, tucked into market baskets, and shared around the table with the people who matter most. Ordinary moments become extraordinary!
I sincerely hope you all will have time with the ones you love the most this summer and if you get a chance be sure to stop into a local farmers market for delicious bites of goodness!
Dreaming of a trip to France? A Taste of Paris small group trips are OPEN for registration!
Want more information and to see the gorgeous digital brochures? CLICK HERE!
April in France 2027
Paris FLAGSHIP — April 18 – 25th, 2027
We’ll cook and taste our way through Paris while seeing the major sites and museums. This trip is ideal for first timers and guests who simply LOVE Paris
The Loire Valley — April 9th – 15th, 2027 Only 3 seats remain OPEN
Cook. Sip. Chateau, repeat!! A week spent in this charming area of France will inspire and invigorate gardeners, history buffs, wine lovers, and food aficionados.
I can’t wait to welcome you to the group!
XOXO and See you soon! Lorie
