Fresh Food at Last
We walked into the Moab Brewery at 11:30am today at the guy at the bar walked up with 20 ounce pours, “pounders are the same price as pints on Sunday, it is our way of celebrating the Sabbath,” he said. “Are we in Utah” I thought? We were further convinced by the out-of-placeness of Moab when we headed out from the Wake n’Bake Coffee House, where Andy was served a tall dry cappuccino served in a Captain Morgan’s mug.
Here is the Moab inspired dinner we made at Arches National Park using local Utah produce:
- Spinach Salad with tomatoes, avocados, and cubed chayote squash tossed with lime vinegrette.
- Fire roasted green chili stew with chayote squash and pintos cooked over an open fire
- Local chips with homemade pico de gallo