Fresh herbs make this recipe shine, as does fresh, crisp asparagus. Because asparagus has a fairly short season in New Mexico, it’s worth picking some up whenever you see it at your local farmers’ market. Asparagus varieties vary in color. Be on the lookout for traditional green, as well as…
Taste the freshness of spring with this New Mexico Spring Greens Salad. There’s nothing quite like that first bite of fresh, crisp greens from the farmers’ market each year. This salad highlights the delicious simplicity of these spring ingredients and is adaptable depending on what you find at your local…
This recipe is light, nourishing, and budget‑friendly, perfect for late winter and early spring when greens are fresh but nights are still cool. Ingredients this month were sourced from the Downtown Growers’ Winter Market, Lowe’s Grocery, and El Super. The total price of the ingredients was $21, serving up to…
A Valentine-red, winter-warming New Mexico classic This hearty dish brings together tender beef, earthy beets and the deep, smoky warmth of New Mexico red chile. It’s rich without being heavy– and perfect for February evenings. Ingredients for this month’s recipe were sourced from La Montanita Co-op in Nob Hill, Albuquerque…
A New Mexico twist on a classic Irish comfort dish, perfect for the holidays. While seeking inspiration for a hearty winter dish, I recently came across an unfamiliar recipe on YouTube that seemed perfectly suited to the cooler weather of the holiday season. Irish Coddle is a sausage and potato…
Start your fall baking with these fresh fruit danishes! Smaller peaches, pears, plums, and apples from your local farmers’ market or CSA boxes would be ideal for this recipe. All you need is pre-made puff pastry, 1 egg, cream cheese for the filling, a sweetener like honey or brown sugar,…
Toast topped with locally grown fruits and nuts make a delicious summer breakfast. Make a quick whipped feta spread with yogurt, slice some figs, crush pistachios, and drizzle honey for a simple, but decadent meal. Try making this toast with stone fruit and pecans, or make it savory by using…
Celebrate summer’s vibrant flavors and colors with a gorgeous heirloom tomato tart that’s super easy to make! Just bake up some pre-made puff pastry, mix up a creamy feta base, and top it off with sliced heirloom and cherry tomatoes. This tart is sure to “wow” as a main dish…
Have an empty honey jar and don’t know what to do with it? Use up every drop of that honeyed sweetness and make an iced tea! Add hot water to the jar to dissolve the leftover honey and brew your tea right in the jar. Small jars are great for…
Cold rotisserie chicken is a SNAP-friendly purchase and this salad is an excellent way to serve it. Add pickles and rainbow chard to your summer chicken salad sandwiches for a colorful, tasty twist on a classic recipe. Keep an eye out at your market for some sourdough and other freshly…
Infuse sweet farmers’ market strawberries in lemonade (homemade or store-bought) for a refreshing summer picnic drink. With only two ingredients, this recipe is easy and only requires a bit of knife work and patience. You could also add an herb like mint or basil for a different flavor. Double the…
Overnight oats are perfect for a spring breakfast because it’s light and filling. Combine oats, chia seeds, spices, yogurt, and/or milk (dairy-free alternatives work too) with grated carrots, local honey, and pecans. Use this recipe as a guide to make other overnight oats throughout the seasons. For example, you could…
Crunchy lettuce, umami mushrooms, and bright garnishes of carrots, radishes, and cilantro make a light, refreshing meal. This Asian fusion dish comes together in under half an hour with only a little prep. Serves 4. Ingredients Filling 1 pound of mushrooms, disced (wiped clean with a paper towel) 2 garlic…
Hot Honey has become a popular topping for pizza, roasted vegetables, fried chicken, and more. It can also be used in homemade salad dressings and even swirled into a cup of tea. With only three or four ingredients, it’s surprisingly easy to make at home and cheaper than store-bought. Plus,…
Piñon nuts are an iconic New Mexican ingredient, and the piñon pine is the state’s official tree. Piñon is harvested in the fall and many people search for their supply throughout winter. If people can’t go foraging, these elusive nuts could be found at roadside stands and sometimes are a…
Let’s face it: the holidays are incredibly busy for families, and also a time when you want to enjoy thoughtful and delicious food with the ones you love. So how do you do both without spreading yourself too thin? Try this flavorful slow-cooker recipe for a tender beef chuck roast…
Herbs are flavor powerhouses and can be available at farmers’ markets during all seasons. While this isn’t a traditional recipe, it’s a creative and fun way to have herbs in your kitchen. You can make a wreath for tea herbs (mint, lavender, chamomile) and/or culinary uses (sage, thyme, rosemary like…
Need a quick holiday side dish? Use up any spinach and mushrooms and bake them with sour cream, bacon, and cheese for a savory and salty addition to your meal. It can be eaten just scooped from the serving platter on to a plate or as a dip with tortilla…
Ingredients Pre-made agua de jamaica/hibiscus tea (chilled) Sparkling water (plain or ginger flavored) Pomegranate seeds Orange for fresh juice Herbs for garnish Deseed your pomegranate and put the arils into ice cube trays. Freeze until solid. Make agua de jamaica and chill it in the fridge. (Check out this recipe.)…
Calabacitas is a traditional New Mexican side dish, but its ingredients can vary from family to family. The basic ingredients include squash, onion, garlic, and salt sauteed in oil or fat. Some people add mushrooms, chile, and or cheese. Cumin and Mexican oregano may also be used. This recipe is…
Eat up your stone fruits in this succulent peach salad with a hint of crunchy red onion, aromatic basil, and bright lemon juice and zest. This salad comes together quickly after some quick preparation and tastes like summer. INGREDIENTS Approx. 2 cups (450 g) of ripe peaches 1 lemon Approx….
Ingredients 1 1/2 pounds of vine-ripened tomatoes (peeled, seeded, and chopped) 1 cup tomato juice (from the tomatoes you will be boiling) 1 cup cucumber (peeled, seeded, and chopped) 1/2 chopped red bell pepper 1/2 chopped red onion 1/2 green chile, chopped 1 medium garlic clove (minced) 1/4 extra-virgin olive…
Make a traditional New Mexican side dish using quelites, which is similar to spinach but has a more herbaceous, rich flavor. Quelites (pronounced kay-lee-tays) include over 500 types of wild, tender greens in Mexico. In New Mexico, most people associate quelites with lambs quarters (used in this recipe) or pursulae…
A tribute to one of New Mexico’s nicknames, the Land of Mañana (tomorrow in Spanish, or an indefinite amount of time in the future, depending on who you ask) Egg Bites recipe is perfect for back-to-school meal prep. Make the egg bites, freeze some after they’ve cooled, and defrost them…
This herbaceous Baked Feta with Honey and Olive Oil appetizer comes together in about 20 minutes and can be served with warmed pita, fresh tortillas, crackers, and/or sliced apples. Make sure to use a block of local feta from your farmers’ market or local grocery store and New Mexican honey,…
Salads (as we know them) were not common to the New Mexican diet in the 1940s. But Fabiola Cabeza de Baca Gilbert created healthy salad recipes comprised of native greens and dressings with spices and chile to appeal to the palates of the communities she served during her in…
This Carne Adovada (red chile-cured pork) takes overnight preparation, but it is worth the wait. First, you’ll make the red chile sauce, which you can use as a foundation for other New Mexican recipes like enchiladas or Chile Colorado (a similar dish to this one but made with beef). Once…
Anytime you see cooking greens like chard, kale, spinach (and more) at market, select the best and head home to make this dish in less than 15 minutes. While you can use any kind of pasta in this recipe, orzo pasta is great to have on hand because its…
When cucumbers are in season during summer and early fall, this four-ingredient cold soup can be made in about 10 minutes, and serve as a delicious lunch or light dinner. It can also be used as a sauce over grilled chicken or tofu! Any type of New Mexico-grown cucumber…
This "new" take on chile oil is made for New Mexico, using New Mexico-grown produce! This is an easy way to make a deep-flavored green chile oil that can be used as a drizzle for grilled or roasted meats and vegetables, mixed in with eggs or pasta, as a…
You don't need an ice cream maker to enjoy this four-ingredient treat! Just fresh apricots, a blender, and a few other ingredients are all you need. Try to use locally grown apricots in-season; if you can't find fresh apricots you can substitute with canned or frozen.
This impressive quiche makes great use of local potatoes, and whatever vegetables, cheeses, or meats you happen to have on hand. While it does require a springform pan, this quiche can serve 6 to 8 people economically, when served alongside a fresh side salad. You can also adjust the…
This adaptable potato salad will hit the spot when locally grown potatoes are available, which is much of the year, thanks to their keeping powers. While this recipe calls for two jalapeños, you can adjust to your taste. Also, try to use locally grown scallions or, in spring, locally…
Use as much local produce as you can in this soup, but out-of-season canned or frozen vegetables still make this a quick and delicious meal. This soup has tons of flavor with few calories, and can be adapted in various ways, such as subtituting pork for the chicken, or…
This green condiment or sauce is known in many cultures under different names, with some subtle differences. Examples include gremolata from Italy, chimichurri from Argentina, persillade from France, and others. In all instances, herbs are combined with garlic and other ingredients like lemon zest, oil, onion, salt, pepper, red…
This dish is decadently rich with smooth and sweet butternut squash topped with meaty sauteed mushrooms! It can be made in stages, and come together within 20 minutes when meal time arrives.
This quick and easy soup is one reason to consider keeping locally grown cooked pumpkin in your freezer or refrigerator (and if you can find both locally grown tomatoes and pumpkin at the same time, all the better). The pumpkin in this recipe takes the place of cream or…
If you're looking for something new in your fall dessert repertoire, try this take on pumpkin pie: A sweet, fall-inspired custard baked inside a whole pie pumpkin (pie pumpkins look just like a jack-o-lantern type pumpkin, except smaller and sweeter). This version of "pumpkin pie" is easier than the…
This hearty, cool-weather dish comes together quickly if you make a habit of keeping baked pumpkin (or other winter squash) ready in the refrigerator. But baking the pumpkin the evening you want to serve the dish only adds about 30 minutes. And the recipe is very versatile! You can…
If you've tried our pecan vinaigrette, you know to keep it on hand in the refrigerator not only for salads, but also as a base for this pecan glaze; the addition of soy sauce makes the glaze a perfect fit for Japanese eggplant, which is frequently grown by local…
New Mexico's own pecans are the best choice for this vinaigrette! And it's so versatile that with a few additional ingredients you can turn it into a glaze for grilled veggies like eggplant or meats, a sauce for boiled potatoes, or a dip for cucumbers. Give it a try…
While this looks like chili, it has its own unique flavor, making it a tasty stew. But if you want to turn it into a chili, you only need to add your favorite chili seasonings to make that transformation. But try this as-is, for a tasty change.
This frittata can be made using any fresh vegetable; just see what looks good at market! It's a simple meal to prepare for breakfast, lunch, or dinner. Eggs are the only constant in this dish; all other ingredients, from vegetables to cheese, are only dependent upon what's in season…
Fruit butters are a gift of summer, and they're not just for apples! Try this peach butter using in-season, New Mexico peaches! You'll enjoy the perfect balance of peaches and local honey on toast, yogurt, or even as a glaze on salmon.
Blue corn shortbread is easy to make and not too sweet, making it a great staple treat. And if using 100% blue corn flour might seem too much for you (but try it, it's delicious), you can substitute an equal amount with wheat flour.
With in-season vegetables that are at their height taste-wise, this doesn’t need a dressing. But if you must dress it, consider a light vinaigrette or a tablespoon of mayonnaise. This is a versatile recipe, and while the corn and jalapeño are a mandatory flavor combination, the other ingredients can be…
When you're in the mood for a hamburger, ditch the bun in favor of sliced seasonal vegetables like zucchini or eggplant in the summer, or root vegetables in the winter. With a little salt and pepper on the veggies, we promise you'll find these sliders more delicious than when…
While this recipe is simple it will become a summer favorite, ready in the refrigerator to serve as a quick, delicious salad on a hot day.
A good beef stew knows no seasonal limits, but as summer temperatures rise, your slow cooker is the coolest way to make this standard favorite. Summer beef stew is a great way to use whatever vegetables you find at your local farmers' market or farm stand, or in your…
You may have seen cheese crisps (also called frico) made from Parmesan or cheddar cheese in stores, but why spend the money on pre-made chips when you can make them at home in minutes, using a variety of hard cheeses? You can also mix different hard cheese together like Parmesan,…
If you don’t like kale because of its tough texture or bitter taste, give this recipe a try. When kale is rubbed or rolled in a towel after cleaning, the tough fibers break down and turn kale into a tender green that still retains its body (it doesn’t wilt) in…
When you buy produce such as beets or carrots from a farmer, you’ll get a two-for-one deal: in addition to the main vegetable you’re buying, you’ll also get the greens, which are a delicious food in their own right. Try this as a tasty, healthy, and frugal breakfast or lunch…
Spring is all about the greens, and it's tough to beat fresh, New Mexico-grown spinach sautéed with garlic and olive oil. It comes together quickly for a bright, tasty side to a meal.A pound of fresh spinach cooks down to about a cup of cooked spinach.
In late winter many can't wait for the first flush of fresh spring foods like sweet peas, tender asparagus, and red rhubarb. But we think reveling in one of winter's stars — onions — is the way to go until the seasons shift. And this soup recipe is a tasty…
One great thing about potatoes is that, with proper seasoning, you can coax them to reflect the taste of many cultures. The flavors of Greece are no exception! And while rosemary potatoes are a traditional Greek flavor, if you want something a little spicier try these gyro-inspired baked fries! And…
In New Mexico we call it huevos rancheros, in Italy it's called purgatorio, and in Yemen it's called shakshuka. But whatever you call it, poaching eggs in a spicy tomato sauce is a frugal breakfast dish that also serves a family for lunch or dinner. And it's easy to…
This naturally sweet soup has a bit of a chewiness from the  corn, and the whole family will enjoy it! Add this to your cool weather meal rotation; it would make a stunning first course for any special fall or winter dinner, or a meal in itself along with…
This is perfect for a slow cooker or Instant Pot, but simmering on a stovetop will also produce perfect results for this cool-weather, hearty soup! Just keep in mind that since the corn in this soup is dried that it will have a different consistency than fresh or frozen corn…
Squash make moist, flavorful cakes that are good for breakfast, lunch, or dinner, and you can make them sweet or savory! This makes them more versatile than the potato cake variety! Quick and easy, some of the preparation takes place the night before, which enhances the taste and saves you…
A little bit sweet, a little bit salty, and a whole lot of flavor that comes together in minutes! We used red kuri squash — an heirloom type of Hubbard squash — in this dish, but any thin-skinned squash with an edible rind can be used; besides red kuri this…
This will quickly become a family favorite! And the leftovers (if there are any) can be mixed with a bit of mayonnaise to make a delicious cold potato salad. The longest part of this recipe is waiting for the potatoes to roast, but since they’re cut into 1-inch cubes, this…
In the spirit of the ever-useful tomato paste comes green chile paste. The hardest part about making this is trying not to eat the whole batch with a spoon when it’s done! Spread it on crackers, mix it into eggs, or slather it over potatoes, you’ll be making green chile…
The entire pan was gone in one sitting. Serve this alone, with a dollop of yogurt, a drizzle of cream, or a scoop of vanilla ice cream. Warm or cold, this won’t last long. Ingredients: (Serves 4. Buy the apricots, pecan halves, blue corn flour, and butter from New Mexico’s growers.)…
You might be tempted to turn this into a pizza, but resist the urge! New Mexico’s tomatoes are hitting their stride and this simple recipe lets their delicious, fresh taste shine through. And this recipe comes together more quickly than you’d think, thanks to the very versatile “two-ingredient” dough. INGREDIENTS…
Make the most of the freshest in-season vegetables by pickling them when they cost the least! Ingredients (Makes 2 quarts) Enough fresh, raw veggies to fill two, one-quart size mason jars (about 5-6 cups) 1 tablespoon coriander seeds 2 teaspoons fennel seeds 1 teaspoon mustard seeds 6-10 cloves garlic, sliced…
If you’re looking for a dish with a vibrant taste that comes together quickly using ingredients you likely already have on hand, give this slaw a try. The flavor gets even better when you let it sit overnight, and kale’s robust nature means a large batch can be made over…
Try this thyme- and parsley-enhanced split pea soup for a filling and frugal meal. To save time in the evenings, load your slow cooker up in the morning and let it simmer on low all day; you’ll have a delicious meal waiting for you when you get home from work. One…
We love meals that can be made in advance, stored in the refrigerator, and popped into the oven after getting home from work; this also works great when prepackaged into grab-n-go lunches. Most of all, though, we love meals that are easy to make and feature lots of flavor and…
Whether you’re looking for a new breakfast or brunch idea or a main course for a light lunch or dinner, this filling quiche featuring a green chile “crust” fits the bill. Plus, it comes together quickly and keeps in the refrigerator for several days, so you can make a pan…
Beets make these brownies a moist mash-up of sweet and savory. Use any color beets, but red give the batter that red velvet sheen. Coffee is optional but brings out the taste of the chocolate. Ingredients 2-3 medium size cooked and pureed beets, to equal 1 cup ½ cup unsalted…
There’s nothing like a good quality bouillon to bring soups, stews, bone broth, sauces, beans, and more to a whole new level of delicious! But store-bought bouillon can be low on real flavor and high on unpronounceable ingredients, which is why we recommend making your own bouillon from seasonal vegetables….
Turn green beans into a robust side or a finger-licking-good snack using this quick and easy cooking method. Almost any variety of green bean — or “string bean” as they used to be called — will work here, although we recommend avoiding meaty Roma types, which won’t brown and caramelize…
Try this salad as a quick and satisfying meal for the entire family. Even though it has what might seem like a long list of ingredients, the recipe itself comes together very quickly. This is sure to please even the pickiest of salad eaters! INGREDIENTS Serves 4-6 2 pounds steak…
What if we told you that there is life beyond white potato fries? Or even sweet potato fries? Your plate could be laden with crispy goodness from a whole array of root vegetables, most of which have more flavor and healthful, cancer-fighting and immunity-boosting phytochemicals than white potatoes. And you…
In this recipe, purple cabbage is roasted in the oven, then dressed with a refreshing mixture of basil and tahini, and topped with crunchy, smoky hazelnuts. Flavorful and elegant, it is also good for you! For the Cabbage: 1 head of purple cabbage 1-2 tablespoons olive oil Sea salt Roasted…
Even though it might look like eggs-in-a-cup is on the more elaborate end of the egg dish scale, this method of egg preparation is half the effort of making an omelette, and just as delicious! After a basic “how-to” your culinary imagination can do the rest to create a tasty…
AÂ kale smoothie is a favorite of many, and we think this recipe is the best. Try making large batches (using a full bunch of kale, two apples, full cucumber, etc.) and have three to five servings ready to go in the refrigerator. (It lasts close to a week.)Â Have fun adapting…
Asparagus is a true sign of spring, and it pairs perfectly with, no surprise, spring onions. Add some chicken, fresh cream, and just a touch of seasoning, and you’ve got a classic May meal. It takes no more than 30 active minutes to prepare this dish, and it’s on the…
Potatoes are a frugal cornerstone of seasonal eating when prepared baked or boiled. They make a delicious side dish, can be served in salads and stews, and can even be served as the main course when topped with pesto, beans, yogurt, or salsa. And contrary to what you’ve heard, potatoes…
Cool weather is fast approaching, and this recipe makes the most of fall crops, including crisp cabbage, sweet carrots, flavorful onions, and spicy chiles. Full of healthful vitamins and minerals, this stew is very versatile; you can leave out the meat for a vegetarian dish, or add other seasonal vegetables…
Green chiles are one of the most iconic, and delicious, foods that New Mexico has to offer. It’s also a food that New Mexican farmers grow better than anyone else, anywhere else. Green chiles make a regular appearance at most New Mexican tables, from stews to sauces to enchiladas, not…
Peach season is a high point of seasonal eating. Purchasing peaches from your local farmer right after they have been fresh-picked provides a level of vibrant, juicy sweetness that can’t be matched by peaches that have traveled for hundreds, if not thousands, of miles. Local New Mexico peaches taste like a summer peach!…
This recipe is so simple that it will become a regular addition to your summer kitchen (and your local farmers will appreciate you taking advantage of a seasonal staple). It’s surprising that a recipe requiring so few ingredients can taste so delicious and complex. You can have this on the table in 15 minutes,…
Summer squash is seasonal from June to fall in New Mexico, and the state’s farmers grow a wide variety, including zucchini, yellow crookneck, pattypan, and more. There are many ways that all varieties of summer squash can be prepared (check this out), which means it can make a regular appearance in…
Beets are a delicious, nutritious, economical root vegetable. When you buy beets from your local farmer, you get two foods for the price of one: Not only do you get the nutritious bulb, you also get the tasty greens! And, beets are in season for a good chunk of the year throughout New Mexico, which means…
There’s no need to sacrifice taste or nutrition when eating seasonally in New Mexico; fall and winter months provide many tasty vegetables and fruits that store well. Squash is one of the delicious players, and this fall burrito bowl is no exception. This dish comes together easily, economically, and quickly, and gets bonus points for being a…
Eggplant purchased from local farmers is colorful, tender, sweet, and delicious; the typical store-bought variety, large and bulbous, is a pale comparison when it comes to taste. If you think you don’t like eggplant, buy some from your local farmer and you’ll soon discover the taste difference! And this recipe,…
High summer means it’s time to revel in the taste of fresh, delicious corn on the cob from your local farmer! From plain boiled corn, to corn bread, to corn salsa, and more, corn can be used for a variety of recipes in-season. But grilled corn on the cob frequently tops the list…
You might be familiar with the classic pesto sauce that deliciously tops mounds of pasta and is made with basil, pine nuts, garlic, olive oil, and Parmesan cheese. But pesto doesn’t have to be limited to these ingredients. In fact, pesto can be seen as more a method of preparation than a list…
It’s spring! And one of the season’s most beloved vegetables is soon to make an appearance at farmers’ markets: asparagus! And when asparagus or any other vegetable is in season, it’s always good to have a collection of recipes in cue to make the most of the season’s bounty…
Celery root (or celeriac) is, as the name suggests, the root of the beloved celery plant. It is truly an underrated vegetable, and worth the purchase from your local farmers’ market! The taste is the same as celery, though much more understated, and the texture is similar to potato. Celery root can…
Posole (or pozole) is a hearty pork, corn, and chile stew with a long history in the southwest and Mexico, back into pre-Hispanic times. Its color can be red or green, depending upon the color of the chiles used. Posole is a friend to those with little time to cook,…
Fresh tomato paste can add large amounts of depth and flavor to many dishes, even when used in small amounts. From stews and dips, to sandwiches and sauces, just a tablespoon or two of good tomato paste can elevate a "meh…" meal to a "yeah!" one. Fresh tomato paste is fantastic…
Ingredients: 3 cups heavy cream 1 vanilla bean split lengthwise, seeds scraped & reserved 1/3 cup raw cane sugar ¼ cup Chama River honey 7 large egg yolks, whisked well in a mixing bowl & reserved ¼ teaspoon each ground: cinnamon, cloves and ginger ¼ teaspoon freshly grated nutmeg 2/3…
Yield: 25-30 tamales MASA INGREDIENTS: 4½ cups masa harina, such as Maseca 3¾ cups cold water 1½ cups cold lard or vegetable shortening 1 teaspoon sea salt Mix all ingredients until uniform. Refrigerate for between 1 hour and 48 hours until golden. (Up to a week.) FILLING & HUSKS INGREDIENTS:…
If you’ve put away some New Mexico-grown tomatoes during the summer, you can still taste the season while enjoying this on a cold-winter evening. However, this quick and easy meal is suitable to eat anytime of year. There is no soaking beans overnight, no crockpot, and no waiting all day…
If you make this during the summer, locally grown okra, corn, onions, garlic, and bell peppers are available at many New Mexico farmers’ markets. The recipe also calls for rotisserie chicken from the store to make preparation time quick for this rendition of a classic Creole stew. PREP: 30 MINS TOTAL…
Servings: About 8 tacos in 6-inch tortillas VEGETABLE MIX 4 ounces snow peas, cut ½ inch 1 cup sweet corn 1 cup zucchini, medium dice 1 cup squash, medium dice 1 cup tomatoes, small dice 1 bunch rainbow chard, stems cleaned, chopped ½ cup chopped green onions In a mixing…
Serves 4 Ingredients: 2 bunches broccolini (with leaves) 1 tablespoon olive oil 1-2 teaspoons minced garlic ½ teaspoon kosher salt Freshly ground pepper 2 teaspoons grated lemon zest Freshly ground pecorino cheese Separate stalks and florets from two bunches of broccolini. Chop small and add to hot skillet…
Serves 8 Ingredients: 2 red bell or Italian peppers, cut into ½-inch squares 2 tablespoons olive oil (plus more) 2 large bunches of broccolini 1 teaspoon minced garlic 1 teaspoon kosher salt 18 organic eggs ½ cup grated mozzarella cheese In a 14-inch oven-proof skillet, sauté peppers or Italian peppers…
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