Easy, healthy recipes with a southwestern flare
Vegetable and fruit sides
If you love gazpacho, then you’re going to love gazpacho salad. It’s everything you find in gazpacho plus a little cheese. A perfect salad with meaty heirloom tomatoes and other common garden vegetables.
“Calabacitas” is the Spanish word for “little squash”, but in late summer / early fall calabacitas is a traditional New Mexico dish. It’s made with local, fresh ingredients: roasted green chile, summer squash, and corn. Normally served as a side, but can be turned into a vegetarian meal by topping it with an egg and some cheese.
Squash with Basil and Pine Nuts (Pinon) is a wonderful way to enjoy summer squash and fresh basil. It is a very simple little recipe that takes about 20 minutes to make. It has a lot of flavor and goes with just about anything.
A simple little polenta with a touch of onion, some smoked paprika, and a little aged cheddar. It takes less than 30 minutes to make and goes great with grilled salmon, pork, beef, and a variety of vegetables.
Who says potato salad has to be made with just one type of potato? I like a potato salad with variety. This one in particular has 3 types of potatoes (including a sweet potato), sweet relish, a few common vegetables and a nice mix of herbs and spices.
Instructions on how to cook up a hearty pot of pinto beans and several suggestions on how to use them as a meals, an ingredient, or a vegetable side.
My favorite way to cook carrots is to steam in a little bourbon. Once the bourbon evaporates, I add a little oil or butter then top off with an herb or a red chile powder. Here are two of my favorite carrot dishes.
A simple way to cook asparagus – quick and easy. A little steam, a little fat, and a little seasoning and you’re done. A wonderful side for just about anything.
This delicious macaroni and cheese makes a perfect meal when combined with a few spears of steamed asparagus tossed with a touch of butter or bacon drippings. It’s also a great side for just about any entrèe.
A refreshing citrus salad made with orange and avocado, and a touch of lime. Enjoy it for brunch or lunch, or as a side for just about any entree.
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.