Easy, healthy recipes with a southwestern flare
A winter fruit salad made with pineapple, persimmon, citrus and pomegranate. Great for parties, potlucks, and large family gatherings. Keeps well in the refrigerator for about 3 days.
Don’t let those Fall green tomatoes go to waste. Make these crunchy, tart, spicy and delicious tacos – fried green tomatoes, a simple slaw and some really spicy pickled peppers.
A four ingredient popsicle – fresh pineapple, coconut milk, maple syrup and fresh cherries. The kids love these and so do the adults.
An really easy pepper sauce made with really HOT, tasty chile peppers, olive brine from a jar of green olives, and white vinegar. Use in soups, salads, on tacos and sandwiches, greens and rice.
This Brown Rice Salad with Lime Vinaigrette is crunchy, nutty, tangy, sweet and spicy. It includes a mix of colorful peppers – sweet red and yellow bells and spicy roasted green chile.
This Green Chile Tomatillo Sauce is a variation of my green chile sauce. It uses roasted green chile and roasted tomatillos. It’s a great sauce to make when you need to tame the heat of some really hot chiles or make a milder sauce for people that can’t handle the heat.
[Two recipes] Fried Grits with Peaches and Pecans is a hearty breakfast, but not heavy. It’s sweet and savory with lots of texture and flavor, and you can use just about any fruit you have on hand. You also learn how to fry grits for a variety of dishes.
This Tomato Red Chile Jam has been my favorite sweet and savory jam for several years now. It’s a small batch jam with no pectin. It’s just tomatoes, New Mexico red chile, lemon and sugar.
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 Pickled Vegetable Salad made with lightly pickled cucumber, diakon radish and carrots, topped with mint, sesame seeds and roasted peanuts.
Serve as a condiment, on tacos or as a side salad.
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.