Easy, healthy recipes with a southwestern flare
Do you have so many cucumbers that you don’t know what to do with them all? Here’s an idea – Peppered Cucumber Vinegar, a robust vinegar infused with the flavors of cucumber and pepper, and just a hint of garlic. Included in a recipe for a peppered cucumber vinaigrette.
“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 red chile paste made with New Mexico dried red chiles and chile de arbol peppers. This paste can be used in salsas, soups, breads, beans, and many other dishes.
A cold curry soup made with a variety of vegetables (mostly green and white). I usually use leftovers or those small pieces in the crisper with an unknown purpose. Avocado is used as a flavorful thickener.
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 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.
There is nothing more comforting than mashed potatoes. Want to make them even more comforting? Add roasted garlic and fresh herbs. You won’t be able to stop eating them!
A wonderful side dish of sauteed mushrooms, onions and bell peppers, seasoned with a touch of red chile powder and paprika. Great served over rice or creamy polenta.
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.