Easy, healthy recipes with a southwestern flare
Vegetable and fruit sides
Preserved lemons add a such a rich flavor to almost any dish. This rice dish is a complete meal with preserved lemons, artichokes, eggs and a touch of cheese. I’ve also been know to add some leftover chicken for more protein.
Why buy canned beans when you can cook your own? It’s cheaper and the beans are SO much tastier! Here is my method for pressure cooking black beans.
Two recipes – Green Beans with Coconut and Sesame Seeds and Persimmon Carpaccio.
This is one of the tastiest and easiest potato recipes you can make and with only 5 ingredients (4 that are seasoning)! Works well with any type of potatoes, but my favorites are a mix of fingerling potatoes.
Thanks to all the local farmers that, in spite of the drought, still manage to provide us with wonderful fruits and vegetables.
While my mother canned the best sweet pickles I’ve ever had, she also threw together these pickled cucumbers as a condiment for the dinner table and as a snack. I love adding them to salads, tacos and noodle and rice bowls.
This recipe makes a huge bowl of pasta! It’s a pasta salad that can be served hot or cold making it a great dish for parties, potlucks, and picnics.
These onions make a great topping or side for just about any meat or vegetable. They are quick and easy to prep and cook, and even easier to cleanup.
A vegetable side of fresh asparagus and pecans that complements chicken, beef, pork, blackened catfish, or just about anything.
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.