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Carrot, Apple and Fennel Slaw

This is a fantastic, super-crunchy slaw, with a clean, tangy lemon dressing. It goes well with practically anything - the ideal thing to bring to a summer barbecue. The delicate licorice flavor of...

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Summer Squash Salad

This is a simple and beautiful way to enjoy summer squash at the height of its season. Thin ribbons of yellow and green summer squash are salted but not cooked, for a great texture. It's even better...

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Homemade Sauerkraut with Juniper Berries

Fall is the best time to grow cabbage in New Mexico – spring gets too hot too fast, but fall lingers a bit longer with warmish days and cold nights. Planted in August or September, cabbages and lots...

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Broccoli with Sesame-Miso Dressing

I'm so excited, I finally succeeded in growing broccoli in my garden! The trick to growing broccoli is consistently cool weather, which doesn't happen often in Albuquerque – it's either hot or cold....

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Another meal

I searched to feel the ground beneath my feet. I subconsciously counted my family members. "We are all here. It's okay. Just make dinner."

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Wheat Berry Salad with Tomatoes and Sweet Potato Greens

I've been thinking a lot lately about how to use local grains as well as local produce, and how to eat more whole grains in general. I found some beautiful hard red winter wheat berries at the Co-Op...

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Ayurvedic Carrot Salad and Mung Dal: Mari Pfingston-Bigelow

I asked my friend Mari Pfingston-Bigelow to share about her foray into Ayurveda, a spiritual and alimentary practice that horns in on limitation and body awareness, taking the food-body-mind...

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Recipe: Kale Salad with Fennel and a Maple-Raspberry vinaigrette

One intriguing way to think about the food you will be served at a restaurant is to consider what comes in through the back door. At Blades’ Bistro in Placitas, that’s where the action is, especially...

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Apple “Bird’s Nest” Salad by Pascale Beale

This dish was inspired by a dessert I read about in Gabrielle Hamilton’s cookbook, Prune. She makes luscious apple galettes baked in small ramekins with sugar sprinkled between each layer of apples....

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Insalatadi Cavolo, Finocchio e Pere from Piatanzi

In Piatanzi, the Lukes envisioned a neighborhood spot where food and drinks would flow abundantly, bringing family, friends, and the community together. They know firsthand how food has a way of...

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Kale Salad with Oranges from Sol Harvest Farm

Many restaurants claim a farm-to-table ethic, but rarely do you actually find an organic farm in full production only a couple hundred yards from restaurant tables. This kitchen-to-garden proximity is...

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