Easy, healthy recipes with a southwestern flare
A simple sautè of Bok choy and pecans seasoned with lemongrass powder, galangal powder and a sweet ginger sea salt. It makes a wonderful side dish for a variety of meat entrees or serve it over rice for a vegetarian meal.
This Green Chile and Lime Zest Relish is a simple relish made with fresh chilli (chile) peppers, lime zest and salt.
Lemon Garlic Asparagus is simply steamed asparagus tossed with a citrus dressing of preserved lemon juice, garlic-infused olive oil and a fresh herb, my favorite being tarragon. Thinly sliced radishes are added for texture and color.
A simple salad of crispy apples, celery, cucumber and sweet onion topped with toasted sunflower seeds and a spicy green chile vinaigrette.
This Chile de Arbol Pecan Sauce recipe is a purée of a few toasted ingredients which include chile de arbol and pecans, pumpkin seeds and coriander seeds. Use with chicken, vegetables, and tacos, to name a few.
An Orange and Cabbage Slaw that can be thrown together in about 15 minutes and served as a side to just about any entree’. It’s especially good with spicy dishes. The oranges serve as a sweet, cooling mechanism for spicy seasonings and chile peppers.
Onion slices seasoned with red pepper flakes and lemongrass, wrapped in foil or parchment then grilled or cooked on the stovetop for a unique side dish. Goes well with just about any meat entree as well of vegetarian dishes.
As you have probably noticed, one of my addictions is preserved lemon. I always have a jar in the refrigerator and am looking for new ways to use them. Here is a very special dish of sauteed leeks, tarragon, and a finish of preserved lemon.
This recipe transforms any small, hot fresh, chile pepper into a spicy pepper sauce. Takes about 15 minutes to make, but has to rest for a couple weeks. Put a dash or two on cooked greens, black-peas or any peas or beans for that matter. I love a dash or two on cornbread.
Definitely an autumn soup. This soup is made with fresh, roasted red peppers – a mix of sweet red peppers and spicy red chile peppers, A large, ripe, meaty tomato is added for bulk and another layer for flavor. Serve with a grilled cheese for the perfect meal.
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.