Colorado Table

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AURORA | It seems local brewers are feeling fruity this week. At Aurora’s newest beer maker, Launch Pad Brewery at 884 S. Buckley Rd., owner and brewer David Levesque last week tapped their wild peach Saison earlier this week. The brew is made with fresh Palisade peaches from Colorado’s Western Slope and Levesque said some […]

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This July 27, 2015 photo shows apples and honeycomb ice cream in Concord, N.H. This dish is from a recipe by Aarti Sequeira. (AP Photo/Matthew Mead)

These dynamic honeys are complex in flavor, perfect when making something as simple as a honeycomb candy ice cream. They have the power to transport us back to the days when squeezing a dollop of honey on your tongue was an act of pure luxury and gratitude.

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This August 3, 2015 photo shows inside out apple crumble in Concord, NH. Apples are a great healthy choice. One small apple has about 80 calories and delivers great vitamins and 4 grams of fiber. (AP Photo/Matthew Mead)

My favorite apple concoction is apple pie a la mode. While I love to occasionally indulge on the real deal, I scratch the cinnamon-apple and cream itch with my healthier individual inside-out apple crumbles! It’s a baked apple with the crumble cozily tucked away on the inside of the apple where the core used to be. I love individual desserts because they feel a smidge fancy. They also have their own portion control built right in. What a perfect way to celebrate fall.

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This July 27, 2015 photo shows summers end tomatos in Concord, NH. (AP Photo/Matthew Mead)

Tomatoes are so meaty and satisfying that I’m sure everyone — even die-hard carnivores — will be happy to see a slice or two of this pie set down for lunch, maybe with a simple green salad on the side. And picnickers take note: This tart happens to be as scrumptious served at room temperature as it is hot right out of the oven.

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This July 27, 2015, photo, shows fresh tomato sauce with pasta in Concord, N.H. The beauty of this recipe is you can cook the tomatoes for as little or as long as you want, and you’ll still have a lovely, clean sauce. (AP Photo/Matthew Mead)

Tomato lovers wait for this moment all year, that moment when the plants in the garden are struggling under the weight of those gorgeous red (or yellow or orange or even green) orbs, and the tables at the farmers markets threaten to buckle under the load. We slice and eat them as fast as we can, but we still can’t keep up. Nor can we ever get enough.

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