Easy, healthy recipes with a southwestern flare
Foods to snack on before the meal
Do you have a melon that is a little overripe? This chilled soup is a great way to save the melon and actually enjoy its sweetness. My favorite is this Cold Cantaloupe Cucumber Soup.
A sweet and savory appetizer consisting of warm bite-size pieces of coconut crusted tofu and cold pineapple dipped in a sweet and spicy chile sauce.
A pico de gallo made with homemade pickled peppers, fresh tomatoes, and a few chipotle flakes. A different take on chips and salsa.
These Green Chile Crab Cakes are filled with chunks of crab meat and bits of roasted green chile, then served with a horseradish sauce, adding just a little kick to every bite.
These Hash Brown Cakes have it all – andouille sausage, some diced vegetables, Pecorino Romano, and last, but not least, a very special red chile flake from Turkey.
Lemon Garlic Asparagus is simply steamed asparagus tossed with a citrus dressing of preserved lemon juice, garlic-infused olive oil and a fresh herb, my favorite being tarragon. Thinly sliced radishes are added for texture and color.
These hors d’oeuvres can be served as an antipasto (the first course of a meal) or as hors d’oeuvres for a party. It’s a delicious dish enjoyed by carnivores, vegetarians and even vegans.
One of the flavors of the fall that I really enjoy is that of a perfectly poached pear. Poaching transforms an under-ripe, rather tasteless pear into a tender and delicately flavored bite. These pears are poached in apple cider with a hint of orange and spice.
In my pinto beans post I mentioned that I had received a great package of goodies from Diaz Farms in southern New Mexico. With the pinto beans, there was bag of dried chile de arbol peppers along with a request for a recipe for the Diaz Farms website. Having never used chile de arbol before, I was quite excited about the challenge…
If you like spicy, you’ll love this green chile cheese spread! New Mexico green chile and toasted pecans are combined with cream cheese to make a spicy snack.
Welcome to my spicy New Mexico kitchen. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. Please read my About page to learn more.