Easy, healthy recipes with a southwestern flare
A refreshing summer salad of chilled watermelon, feta cheese, preserved lemons and a couple more surprises. Enjoy this salad while taking a short trip to Taos, New Mexico.
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.
This chicken and vegetable recipe uses New Mexico red chile powder and strained tomatoes to create a rich, sweet and spicy sauce. Serve over rice for a complete meal.
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.
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.