Easy, healthy recipes with a southwestern flare
Local sweet corn cooked in a broth of milk, butter, and fresh herbs. A true delicacy to add to any meal. A second recipe for a vegetable soup made with the leftover broth is included.
Blistered shishitos with garlic and piñon (pine nuts) is a quick & easy vegetable side, snack or awesome appetizer for parties. This dish comes together in about 10 minutes.
This smashed potato salad is not chunky like most potato salads. It’s creamy and slightly chunky from smashing the cooked potatoes. Other ingredients include minced onion and celery, pickles, and a seasoning.
A delicate and delicious recipe using Brussels sprout leaves “shaved” from the core and lightly sautéed with a touch of curry powder.
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.
A green beans and potato dish seasoned with a deconstructed pesto – fresh basil, toasted pinon, and Pecorino Romano. Add some smoked ham or bacon for a complete meal.
A simple way to cook asparagus – quick and easy. A little steam, a little fat, and a little seasoning and you’re done. A wonderful side for just about anything.
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.
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.