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...
View ArticleSummer 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...
View ArticleHomemade 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...
View ArticleBroccoli 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....
View ArticleAnother 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."
View ArticleWheat 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...
View ArticleAyurvedic 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...
View ArticleRecipe: 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...
View ArticleApple “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....
View ArticleInsalatadi 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...
View ArticleKale 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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