11:04 pm, July 21, 2020

During this time of COVID having a place to prepare your own meals is key. While staying at one of our luxurious Abode’s you have access to stunning kitchens that are primed and ready to be used to prepare delectable meals for your friends and family. These spaces are for gathering, socializing, and creating tasty feasts for your people to come together and enjoy each other’s company. If you don’t feel like you are up to eating out we’ve scoured Dishing Park City’s website for delicious recipes from local Park City restaurants that you can whip up right in your Abode’s kitchen.



  • 2 tablespoons white miso paste
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons coconut oil (or another oil that can handle high heat)
  • 1 pound green beans, trimmed
  • 1 tablespoon Sriracha


  • Mix the miso paste, garlic and soy sauce together in a small bowl, set asid.
  • Add the coconut oil to a medium pan and turn to high heat.
  • Let the oil heat for a minute, then add the green beans and toss to coat them in oil.
  • After a minute or so, you should see small brown blister spots. (If you don’t, turn up the heat a bit.)
  • Continue to cook them, tossing as necessary, until they are all blistered, about 5 minutes.
  • Add the miso mixture to the browned beans and toss to coat.
  • Let the beans saute in the mixture for about two minutes before adding the Sriracha and transferring to a serving platter.



  • 4 cups of greens
  • 1/2 cup mixed sprouts
  • 1/4 cup shredded carrots
  • 1/4 cup shredded beets
  • 1/4 cup candied pecans
  • 2 oranges, segments
  • 1 1/2 cup fresh squeezed orange juice
  • 2 cloves garlic, minced
  • 1/2 cup miso
  • 1 tbsp minced ginger
  • 1/2 cup olive oil
  • Pinch of salt and pepper


  • In a high speed blender, mix orange juice, ginger and garlic until smooth.
  • Add olive oil in a slow steady stream while blending.
  • Combined greens, shredded carrots, beets and orange segments in a large bowl.
  • Dress evenly
  • Garnish with sprouts and pecans
  • Savor, appreciate, share and laugh



For the salad:

  • 1 bunch purple sprouting broccoli, ends trimmed and stalks cut to separate
  • 4 ounces snap peas, ends trimmed and strings removed
  • Roughly 3 ounces baby spinach leaves
  • A few sprigs of mint or leaves
  • 3 ounces fresh mozzarella, torn into pieces
  • 2 tablespoons toasted pine nuts

For the Lemon Garlic White Balsamic Dressing:

  • 1 garlic clove, very finely mince or grated on a microplane
  • 1 teaspoon stone ground Dijon mustard
  • Zest of half a lemon
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon salt
  • 4 tablespoons olive olive oil
  • Finishing salt, such as Maldon


  • Prepare a large pot of boiling water, salted to taste like the sea for blanching the broccoli and peas. Also prepare an ice bath to immediately stop the cooking and chill the vegetables.
  • Blanch the peas until you see the green color brighten – about 30 seconds. Remove to the ice bath and when chilled, strain out and spread on a towel to dry. You may need to add more ice so the water is cold to used to chill broccoli.
  • Blanch the purple broccoli until the green color brightens. This should take about 1 minute, but can vary with the size of your broccoli spears. Remove the ice bath. When chilled, strain out and spread on a towel to dry.
  • Wash and dry spinach.
  • Make the salad dressing in small jar with a lid (I use a 1/2 pint Mason jar). Add the minced garlic, mustard, lemon zest, vinegar and salt. Shake to combine. Add olive oil and shake vigorously to emulsify. Taste for salt and acidity. If your white balsamic is fairly sweet you may want to add a squeeze of lemon juice.
  • Assemble the salad (This salad looks best served on a small platter or shallow flat bowl):Place the spinach in a small bowl. Dress with just enough dressing to coat the leaves. Spread the spinach leaves on your platter.
  • Place the broccoli and snap peas in the same bowl you used for the spinach. Add with enough dressing to coat the broccoli spears and snap peas. Scatter over the spinach.
  • Tear the mozzarella into bite-sized pieces and scatter over the top.
  • Sprinkle toasted pine nuts on top.
  • Scatter whole mint leaves or cut in ribbons
  • Sprinkle with a finishing sea salt, such as Maldon.



  • 1 pound Brussels, cleaned and halved
  • 1 tablespoon minced garlic
  • Salt and pepper, to taste
  • 3 ounces apple butter (store-bought or homemade—see below)
  • 1 1/2 ounces huckleberry vinaigrette
  • 3 tablespoons candied walnuts
  • For the apple butter:
  • 1 pound apples, cored and quartered
  • 2 cups brown sugar
  • Zest and juice of one lemon
  • 1 large sprig rosemary
  • For huckleberry vinaigrette:
  • 1/2 cup huckleberries
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey or agave
  • 1/2 cup champagne vinegar
  • 1 1/2 cups oil
  • Salt to taste


For the Brussels sprouts:

  • Fry Brussels sprouts in preheated fryer or deep cast iron pan at 350 F.
  • You can also roast in an oven at 375 F — just remember to toss in oil first.
  • Plate, topping brussels with apple butter, huckleberry vinaigrette and candied walnuts.

For the apple butter:

  • Add apples to heavy-bottomed pot and cover with water.
  • Simmer on low for three hours.
  • Remove apples from water and discard water.
  • With a China cap or food mill, press the apples into another heavy duty sauce pot.
  • Next, add 2 cups brown sugar and slowly simmer to desired texture.
  • Stir in zest and juice of one lemon and rosemary.
  • Cool for use.

For the huckleberry vinaigrette:

  • Add all ingredients but the oil to a blender.
  • Slowly emulsify as you add the oil.



  • 4 cups mayonnaise
  • 4 cups buttermilk
  • 2/3 bunch green onions, finely chopped
  • 1 tablespoon garlic, minced
  • 1/3 cup cilantro, finely chopped
  • Salt, to taste
  • White pepper, to taste
  • Tapatío hot sauce, to taste
  • Worcestershire sauce, to taste


  • Whisk ingredients together until smooth and well-combined.
  • Pour into a jar and chill in the refrigerator until ready to serve.
  • Store in the refrigerator for up to one week.
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