Favorite snowshoeing spots in the Rockies!

Snowshoeing doesn't get its due--it's a great form of exercise, allows you to go off trail in deep snow when you would otherwise miss out on all kinds of views, and there is virtually no risk of breaking bones or tearing ligaments, unlike skiing.  It's not sexy like those downhill chases in James Bond movies, but I'm not sexy, anyway. Are you sold yet?  Here are some perfect spots to try out your new favorite non-sport:

Colorado

Durango: Colorado Trail

Estes Park: Rocky Mountain National Park (try Bear Lake & Hidden Valley)

Evergreen: Echo Lake at Mt. Evans

Glenwood Springs: Hanging Lake Trail

Golden/Black Hawk: Golden Gate Canyon State Park

Steamboat Springs: Rabbit Ears Pass

Montana

Bozeman: Bohart Ranch

Helena: MacDonald Pass

Missoula: Lookout Pass, Pattee Cannyon, Rattlesnake National Recreation Area, Seeley Creek

Red Lodge: Lake Fork trails, West Fork Road

West Yellowstone: Yellowstone Pass

Whitefish: Whitefish Trail, Round Meadows, Glacier National Park

South Dakota

Black Hills: Iron Creek in Spearfish Canyon, Roughlock Trail at Savoy Lodge, Eagle Cliff Trails, Big Hill Trails, Mickelson Trail, and Old Baldy

Wyoming

Casper: Casper Mountain Nordic Center

Jackson: Teton Pass, Grand Teton National Park

Laramie: Happy Jack / Vedauwoo trails

Saratoga: Brush Creek Visitor's Center and trailhead

Sheridan: Sibley Lake and Cutler Hill

A swoon-worthy roasted chicken recipe

How do the French do it? A beautifully browned, succulent roasted chicken is what everyone aspires to, isn't it?  And yet it's such an intimidating project to recreate your favorite French restaurant's signature dish.  I say, don't bother.  Use chicken thighs (the best meat, in my opinion), slice up your potatoes paper-thin, and relax on the sofa with a glass of wine while this cooks.  It will be just as transcendent, perhaps without a little bit of the presentation. Throw in a green salad and you've got a guest-worthy meal on the table in an hour.

Herb Roasted Chicken Thighs with Potatoes

Serves 4-6

Vinaigrette:

2 Tbsp red wine vinegar

1 Tbsp olive oil

1 to 2 teaspoons Dijon mustard

1 teaspoon dried herbes de Provence (can sub dried thyme or 1 Tbsp of fresh chopped herbs such as thyme or tarragon)

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Chicken:

2 pounds chicken thighs, bone in, skin-on, trimmed of excess fat

1 teaspoon of salt

1 teaspoon olive oil

3 large Yukon gold potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8-inch thick or less)

1 cup sliced, peeled shallots (can sub thinly sliced onion that have soaked in water for 10 min)

3 to 4 whole garlic cloves, crushed and peeled

Several whole sprigs of fresh tarragon or thyme (optional)

More salt and pepper to taste

Preheat oven to 375°F. Sprinkle all sides of chicken thighs with kosher salt and set aside.

In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de Provence, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper.

Spread a teaspoon of olive oil over the bottom of a large (9x13-inch) casserole dish. Cover the bottom of the dish with the thinly sliced potatoes. Sprinkle with salt and pepper. Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt and pepper.

Place the chicken thighs, skin-side up, on top of the shallots. Wedge the garlic cloves between pieces of chicken. If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border, between the chicken pieces and the dish. Whisk the vinaigrette again and pour it over the chicken, spreading it with your fingers to make sure the chicken is well coated.

Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving. (Note if you find the potatoes still need a bit more time, just remove the thighs to a plate to rest and cook the potatoes an extra 10 minutes or so.)

Shredded Brussels Sprouts with Lemon and Mustard

Can one ever tire of Brussels sprouts? No, you're wrong--one cannot.  I defy you to try this and tell me it isn't the easiest, most delicious side you have ever made.  Or at least in the top 20...

Shredded Brussels Sprouts with Lemon and Mustard

Serves 4 as a side

2 pounds Brussels sprouts

1 small yellow onion

1 teaspoon olive oil

1 teaspoon prepared grainy mustard

Zest and juice of ½ a lemon

Salt and black pepper to taste

¼ cup slivered almonds (optional)

Preheat oven to 375⁰F.  Line a baking sheet with parchment paper.

Clean Brussels sprouts, removing cores and outer leaves.  Peel the onion.  Grate the sprouts and onion with the biggest side of a box grater and place in a colander to drain. Place on the prepared baking sheet, drizzle with olive oil, lemon zest, mustard, and salt and pepper, and massage to combine.  Spread in a thin, even layer across the baking sheet and place in the oven.  Cook until tender, about 20 minutes, the remove and sprinkle the almonds on top.  Replace to oven and continue to cook until almonds are toasted, then remove.  Pour into a serving dish, sprinkle with the lemon juice, and taste for seasoning.  Serve hot or at room temperature with meats, fishes, egg dishes, over pasta, or stirred into a plain risotto. 

Pasta with Kale and Lemon

This dish comes together quickly, it's cheap to make, and it's filling.  It's also a riff on a classic (pasta with olive oil and garlic with bread crumbs), making it appropriate to serve to last-minute guests with your best $6 bottle of Pinot Grigio. 

Pasta with Kale and Lemon

Serves 4

1 pound bucatini or linguine

Olive oil

1 large bunch kale, washed and thinly sliced

2 garlic cloves, minced

1 small yellow onion, thinly sliced into half-moons

Zest and juice of 1 small lemon

½ cup bread crumbs

¼ cup grated Parmesan cheese, plus more for serving

Salt and black pepper to taste

Bring a pot of well-salted water to boil.  Cook pasta according to package directions.

Meanwhile, in a large frying pan, warm 2 teaspoons olive oil over medium heat. Add the bread crumbs, stirring constantly, until golden.  Scrape onto a small plate and set aside. 

Return the pan to the heat, adding another teaspoon or so of olive oil. Add the onion and some salt, stirring occasionally until very soft and fragrant.  Add the kale and a little more salt and continue to cook until kale is wilted and bright green.  Add the garlic and cook, stirring constantly, until it just becomes fragrant (or cook longer for a mellower garlic flavor).

Drain the cooked pasta.  In a large serving bowl, combine the pasta, kale mixture, zest and juice from the lemon, ¼ cup of the Parmesan, and salt and black pepper to taste. Sprinkle the bread crumbs on top and serve with more cheese and lemon wedges on the side.