Easy, healthy recipes with a southwestern flare
If you love gazpacho, then you’re going to love gazpacho salad. It’s everything you find in gazpacho plus a little cheese. A perfect salad with meaty heirloom tomatoes and other common garden vegetables.
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.
Enjoy a Sunday brunch of sweet potato hash browns topped with green chile, cheese, and an egg – my version of Albuquerque’s Frontier Restaurant’s Western-Style hash browns.
One of my tried and true pasta recipes – Farfalle with Fresh Tomatoes and Basil. A summer dish with fresh picked, quality, ripe tomatoes and fresh picked basil. You’re going to love it!
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 calabacitas chowder that uses cooked and pureed summer squash as the base, cooked with leeks, corn, and green chile. A delightful way to enjoy fall produce.
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.
A simple little polenta with a touch of onion, some smoked paprika, and a little aged cheddar. It takes less than 30 minutes to make and goes great with grilled salmon, pork, beef, and a variety of vegetables.
In my pinto beans post I mentioned that I had received a great package of goodies from Diaz Farms in southern New Mexico. With the pinto beans, there was bag of dried chile de arbol peppers along with a request for a recipe for the Diaz Farms website. Having never used chile de arbol before, I was quite excited about the challenge…
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.