Easy, healthy recipes with a southwestern flare
Who remembers Toas-Tite sandwiches? I grew up eating these little sandwiches and absolutely love them. You can put just about anything in a toas-tite. I offer a few suggestions in this post.
Cold soup is perfect for hot summer months and it’s a great way to use garden surplus. This cold cucumber soup has been one of our summer staples for years! Make it for a soup and sandwich lunch or use as a started for guests.
Greens, strawberries and pine nuts make a great salad. Add sweet onion for a little bite and toasted coconut to make it “exotic”.
This spicy feta, cucumber and tomato dip makes a great appetizer, a party dip, or an afternoon snack. Serve with flatbread, or your favorite cracker.
Swiss chard calzone is made with a ready-made pie crust, fresh greens, pinon nuts, and raisins. A quick and easy, hearty vegetarian meal for two.
The Suppertime Pileup is a meal in a bowl. This recipe uses sweet potatoes, onion, fennel, and andouille sausage all topped with an egg. For a vegetarian option, omit the andouille.
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.