Farow — the community-oriented restaurant concept in Niwot, Colorado — believes local and seasonal food not only tastes better but is the best practice to support farmers and artisans. The restaurant sources 90% of its ingredients within 10 miles to support the growth and elevation of the Niwot community. Co-owner/chef Patrick Balcom makes everything on the weekly rotating menu in-house with his partner and pastry chef Lisa Balcom.

Inspired by their culinary philosophy, CO YOGA + Life asked the team at Farow to share three recipes to help readers thrive this summer and fall.

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Tomato Pie

Serves 6-8

2-3 heirloom tomatoes (we love Cherokee Purples)

½ cup mayonnaise½ cup ricotta

¼ cup parmesan

Salt and pepper, to taste

1 small sweet onion

Basil, for garnish

Chive, for garnish

Lemon, for garnish

Homemade pie crust (preferably) or store bought

1. Blanch the tomatoes by putting them into a pot of boiling water for 60-90 seconds. Once the tomato skins split open, transfer tomatoes intoa bowl of ice water to cool. After taking them out, the skin will be easy to strip away from the rest of the tomato.

2. Slice tomatoes thick (1/2-3/4 inch) and salt them. Let them sit on a rack for a few hours to purge some liquid.

3. Mix mayo, ricotta, Parmesan, 1 tsp salt and 1 tsp pepper. Spread mayo mixture on the blind baked pie dough.

4. Arrange the tomatoes over the mayo mixture.

5. Julienne the onion, and sprinkle over the tomatoes.

6. Bake at 350 degrees Fahrenheit until the center is bubbling. Let sit 10 for minutes.

7. Slice and top with a mix of basil, chives, asqueeze of lemon juice and a drizzle of olive oil.

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Corn Ribs

Serves 4

4 ears of corn, quartered lengthwise

¼ cup mayo

1 Tbsp lime juice

1 Tbsp cilantro, finely chopped, plus extra for garnish

½ Tsp chili powder, or more to taste

Queso fresco, crumbled

1. Whisk together mayo, lime, cilantro andchili powder with a pinch of salt. Set aside.

2. Heat a fryer or deep pan of oil to 350 degrees Fahrenheit. Fry quartered pieces of corn until blistered and curled.

3. Pile high on a plate, drizzle with mayo and sprinkle with crumbled cheese.

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Negroni Dell’ Etna

“We concocted this delicious spin on a negroni as part of our negroni week menu in September,” says Lisa Balcom. “Amarois a fabulous swap for Campari, especially this Amaro dell’Etna, as it has really bright orange undertones combined with bitter herbs and roots. It plays nicely with whiskey and is super fun to drink when the weather cools off.”

1.5 oz Colorado’s Abbott & Wallace Rye Whiskey

1 oz Amaro dell’ Etna amaro

1 oz Lustau’s Red Vermouth

1. Combine all ingredients, and stir over ice in a mixing glass.

2. Strain over a large cube, and garnish with an orange peel.

Originally published in Summer + Fall 2023 issue of Colorado YOGA + life.

LEXI REICH

YOGA + Life Managing Editor

lexireich.com