Easy, healthy recipes with a southwestern flare
Foods to snack on before the meal
This spread is made with capricho de cabra, a Spanish goat cheese, and roasted bell pepper. Serve with pita chips or apple slices for lunch or as a snack, or party dip.
This recipe yields a fantastic little dip made with black-eyed peas, chipotle, roasted garlic and lime, and best of all – it only takes 15 minutes to make!
This soup combines the wonderful flavor of mushrooms sauteed in butter with the goodness of garlic. It is a garlic and mushroom lover’s dream!
These simple spring rolls are one of those rare vegetarian (and vegan) snacks in which, even an avowed carni-/ piscivore, doesn’t mind the absence of meat or fish. A recipe presented by Sissi of With a glass.
A simple and delicious salad of strawberries, tomato, radish, cheese, and a touch of preserved lemons and mint. A beautiful salad for any meal!
Who doesn’t love a nice salty snack to munch on while watching TV? Here is a fun fusion Chex Mix snack with the spicy delights and the flavors of Indo-Asian foods. A guest post by Ramona of Curry and Comfort.
For when it’s hot outside and your need to chill: A chunky gazpacho made with chopped cucumbers, bell pepper, onions, olives, and basil tossed into a fresh tomato base. Serve for lunch, supper, or as a starter.
In case you are looking for a little different salsa, here is a recipe for Tomatillo Salsa with New Mexico green chile – a different flavor and a nice heat.
This soup has everything I love about asparagus soup and garlic soup. It has the best of both. Add a grilled cheese sandwich for an easy summertime meal. It also makes a nice starter for a fancy meal.
A tasty cucumber crostini with a garlic cream cheese mixture, some red chile powder and sea salt. Great for lunch or as an appetizer.
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.