Cook’s note: this is a great way to re-imagine that same old pumpkin when it seems to be coming out of your ears. You can use any sweet winter squash, so don’t be afraid of that weird french variety you’ve never heard of before–they’ll all work pretty much the same,…
Serves 4 to 6 Ingredients: 1 tablespoon olive oil ½ cup medium white onion, chopped ½ red or green bell pepper, washed and diced 1 cup medium-grain white rice, such as Cal Rose or Arborio 1/8 teaspoon turmeric 2 cups chicken or vegetable broth 2 medium tomatoes, diced ¼ teaspoon…
When the fingerlings get to market, so will the green beans. This is a combination that makes a beautiful addition to any summer meal. For a colorful vegetarian feast, serve this dish with corn on the cob and Heirloom Tomato Salad. Serves 8 Ingredients: 2 pounds of fingerling potatoes 2…
The key to enjoying delicious native tomatoes is never to refrigerate them (it makes their flesh mealy). There are so many varieties of heirloom tomatoes to enjoy — reds, yellow, oranges, stripes, ringed plums — that you can’t go wrong. Make a rainbow salad with luscious heirloom tomatoes that is…
Tomatillos and lime juice give this tomato salad a surprising and refreshing twist, and minced jalapeño gives it some extra zip. Serve this with burritos, corn on the cob, fresh guacamole and chips. Serves 6 Ingredients: 4 cups small heirloom tomatoes 4 tomatillos, husked and quartered ½ watermelon radish, peeled…
Tons of eggplant and okra are coming in at the market, and they happen to be two of the trickiest vegetables to prepare. Here’s an easy dish that’ll get you soft, buttery eggplant and perfectly crisp okra. Ingredients: 2 Tb olive oil 1 large eggplant, chopped into 1 inch cubes…
Calabria is a region in southern Italy, south of Naples. This regional pesto is excellent with pasta and chicken, and on crostini, too. If you are making this ahead (it still tastes great after a few days), transfer to a bowl, cover with plastic wrap and store in the refrigerator….
This recipe for agua fresca (which is Spanish for “fresh water”) is sweetened and flavored with fresh mint, cucumber and lime. Serves 6 Ingredients: 4 medium cucumbers, peeled, seeded (optional) and sliced into ½-inch slices (about 5 cups) ½ cup water Pinch of salt 3 cups ice cubes 1 small…
This is Jamie Oliver’s version of a classic French dish. He swears that you can make it in literally a few minutes and guarantees that practically everyone who turns their nose up at having some lettuce in with their peas will be converted. Serves 4 Ingredients: 1 knob of…
A creamy Dijon dressing, crisp snap peas and crunchy apples and cabbage make this potluck-ready salad the perfect side dish for spring. Serves 12 (Serving size: ½ cup) Ingredients: 2 cups sugar snap peas 2 medium carrots 1 small bulb fennel (6 ounces) 1 large apple 1 cup shredded red…
This asparagus is tossed with a garlicky buttermilk dressing, perky radish sprouts, lots of fresh cilantro, and a handful of cooked posole. If you don’t have posole on hand, try substituting beans, farro, orzo or toasted nuts. (Mine was made with chickpeas.) It can also be prepped nearly 100 percent…
This is an especially delicious version of an always tasty pairing of spinach and strawberries. Serves 4. For the dressing: (makes extra) ¼ cup grated/minced onion (half of a small onion) ½ cup raspberry vinegar (may substitute white wine vinegar) ¼ to ½ cup sugar, to taste 1 teaspoon dry…
These tasty nuts make a delicious snack, or are great sprinkled on a salad of tossed greens. Nuts may lose their crispiness if they’re left out uncovered for an extended period. If that happens, restore crispiness by warming them in oven again for 5-10 minutes. Ingredients: 1 large egg white…
Radishes are a classic salsa ingredient in Mexico, and the technique — mixing a vegetable (or fruit) with onion, an acid, chiles and fresh herbs — is downright common. Makes about 2 cups. Be sure to choose small radishes for the best flavor and texture! Ingredients: 2 cups chopped radishes,…
There are thousands of variations of kimchi recipes, some quick and simple, some complex and fermented for days or weeks. This leans toward the simple side and it can be eaten in a day or so, although it gets better the longer it marinates. Kimchi can be eaten as a…
This easy-to-make radish kimchi is a colorful, spicy variation of the more common cabbage kimchi. Traditional kimchi usually includes daikon radishes. This recipe reverses the proportion of radish to cabbage to showcase the radish crunch and taste. Using red-skinned cherry radishes or French breakfast radishes gives this recipe its cheerful…
Serve this dressing over fresh garden greens or drizzle over steamed green beans, asparagus, or broccoli. Ingredients: 1 tablespoon chopped fresh parsley (or ½ tablespoon dried parsley) 3 tablespoons honey 1 teaspoon lemon zest 4 tablespoons lemon juice 2 teaspoons Dijon mustard 1 garlic clove, pressed ½ teaspoon salt ½…
Ingredients: For the balsamic vinaigrette: 1 part balsamic vinegar 1 part red wine vinegar 2 parts good quality extra virgin olive oil 1 clove garlic finely minced Raw clover honey to taste (start with 1 teaspoon and add more as needed) 1 teaspoon Dijon mustard Salt and pepper to taste…
Ingredients: ¼ cup mayonnaise, plus 2 tablespoons ¼ cup sour cream 1 tablespoon raw honey 1 tablespoon apple cider vinegar ½ teaspoon salt ¼ teaspoon freshly ground black pepper 3 cups shredded green cabbage (about ½ head cabbage) 2 tart apples, cored and cut into matchsticks 1 large carrot, peeled…
Look for topping ingredients at your local growers’ market like spinach, onions, tomatoes, or goat cheese for a super fresh pizza. Ingredients: 1 tablespoon granulated sugar or honey 1 cup warm water 1 envelope (¼ ounce) active dry yeast 3¼ cups bread, semolina or unbleached all-purpose flour, or a combination…
Serve with optional Pomegranate BBQ sauce (recipe below), ketchup or just the drippings from the meatloaf itself. Serves 6-8. Ingredients: 2 pounds ground lamb 1 pound ground beef 2 tablespoons olive oil 1 yellow onion, chopped 1 large carrot, peeled and chopped 1 large celery stalk, chopped 2 tablespoons chopped…
Roasted vegetables are great anytime, and they are terrific re-heated in the toaster oven as finger food snacks. You can always substitute any vegetables you have on hand (I switched out rutabaga for eggplant this time), but the sweet potatoes are an especially nice contrast to the other vegetables. Serves…
If you want to combine roasted squash with a grain, try couscous. Ingredients: 1 orange-flesh winter squash, such as butternut or delicata 1-2 tablespoons olive oil 1 cup instant couscous 1 1/4 cups vegetable or chicken broth 1 bay leaf 1 cinnamon stick or 1 teaspoon ground cinnamon 1/4 cup…
Only try this recipe if you’re going to use some killer, end-of-summer, super-sweet tomatoes. There just isn’t any substitute. Serves 6. Ingredients: 4 large fresh tomatoes, peeled and diced ½ English (or any seedless) cucumber, peeled and finely diced ½ cup finely diced red bell pepper ¼ cup minced green onion…
This is a fresh and unusual salsa. Use it as an appetizer or on grilled meats. Fennel, honey, cilantro and cucumbers are often available at growers’ markets. Serve with tortillas or sliced baguette. Ingredients: 1 English (or any seedless) cucumber, diced 1 large fennel bulb, diced 1 avocado, peeled, pitted,…
Perfect for a summer lunch and a great way to use up leftover chicken and fresh mint from your garden. It also tastes just as good made with New Mexico-grown nectarines. Ingredients: 3 medium fresh peaches, peeled and cubed 2 cups cubed cooked chicken breast 1 medium cucumber, seeded and…
Preparation time: 30 minutes or less; serves 6 Ingredients: 4 ripe peaches, pitted and sliced 6 tablespoons sugar ¼ cup dry Madeira (can substitute dry port, sherry or Marsala wine) 1 teaspoon fresh lemon juice ¼ teaspoon ground cinnamon Freshly grated nutmeg to taste Heavy cream for serving (optional) Place…
Ingredients: 1 cup sugar 1 cup water 8 basil leaves 4 ripe peaches, peeled and pitted Bring the sugar, water, and basil to a boil in a small pot. Gently simmer 10 minutes, until the sugar is completely dissolved. Remove from the heat and cool. Strain the syrup. Purée the…
Ingredients: 3 medium zucchini, 1½ pounds 4 cups chicken broth 1 cup chopped sweet onion 1 medium leek, white part only, chopped 6 ounces cream cheese, cut into 1-inch cubes 1/8 teaspoon ground white pepper Pinch of cayenne pepper Salt 1/3 cup snipped chives or chopped dill, for garnish Halve…
Ingredients: 3 tablespoons broth (vegetable or chicken) Batch of garden peas, about 1-2 cups Mediterranean dressing (see next recipe) Heat broth or water in a stainless steel skillet. Once bubbles begin to form, add garden peas, cover and sauté for three minutes. Transfer to a bowl and toss with Mediterranean…
Ingredients: 1¼ cups white distilled vinegar 1¼ cups cold water 1 tablespoon kosher or pickling salt 1 tablespoon sugar 1 pound sugar snap peas, stems trimmed and strings removed 4 garlic cloves, sliced 1 or 2 small dried chile peppers, slit lengthwise (or a couple pinches of dried red pepper…
Ingredients: 10 garlic scapes, finely chopped 1/3 to 1/2 cup finely grated Parmesan (to taste and texture) 1/3 cup slivered almonds (you can toast lightly, if you’d like, or substitute piñon nuts) About 1/2 cup olive oil Sea salt Put the scapes, 1/3 cup of the cheese, almonds and half…
Serves 8; Adjusted for high altitude Ingredients: 1½ tablespoons plus 4 tablespoons softened butter, divided 3 tablespoons grated Parmesan cheese 1 pound spinach, stemmed and finely chopped 2 tablespoons all-purpose flour ½ teaspoon salt 1 cup whole milk 1/8 teaspoon ground black pepper 1/8 teaspoon grated nutmeg 3 eggs, separated…
Ingredients: 10 ounces fresh spinach, well washed, large stems removed, or 1 10-ounce package frozen chopped spinach, thawed and drained 2 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1/8 teaspoon grated nutmeg 1 tablespoon sugar 1½ to 2 cups buttermilk or thin yogurt 2 eggs 2 tablespoons…
Servings: 2-4 Ingredients: 1 large bunch of fresh Swiss chard 1 small clove garlic, sliced 2 tablespoons olive oil 2 tablespoons water Pinch of dried crushed red pepper 1 teaspoon butter (optional) Salt Rinse Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another…
Serves 4 Ingredients: 1 pound swiss chard, yielding 2 cups of chopped ribs ¼ cup (half a stick) butter 2-3 cloves of garlic, minced ¾ to 1 cup heavy cream Enough dry pasta to make about one quart of cooked pasta (use rice pasta if gluten-free is required) Salt and…
This salsa is great over enchiladas or alongside barbecued meats. Makes 3 cups. Ingredients: 4 cups chopped tomatillos 2 cups chopped onions ¼ cup chopped sweet red peppers 1 small jalapeño pepper, minced (wear plastic gloves while handling) 1 teaspoon olive oil ¼ cup lemon juice ¼ cup chopped fresh…
Hot and sweet roasted peppers are versatile. Keep them on hand to top scrambled eggs, pasta, grilled shrimp, meats, polenta, and more. Or toss roasted peppers into cooked grains or beans. To roast peppers, halve them lengthwise and remove the seeds. Place, cut side down, on a broiler pan. Broil 4…
This sauce can be frozen for up to six months. The flavor actually improves in the freezer. Enjoy the simple sauce as is, or after defrosted, add some garlic, wine, peppers, or any favorite ingredients. Makes 4 cups. Ingredients: 6 pounds tomatoes, coarsely chopped 1 teaspoon Italian herb seasoning (or combine…
Substitute vegetables as desired. Thinly sliced eggplant is a great addition. If you have tomato sauce, skip the can of tomatoes, wine and parsley to the cooked vegetables, and layer your sauce and vegetables separately onto the noodles. Serves 12. Ingredients: 10 ounces lasagna noodles 2 tablespoons olive oil 1…
Choose any combination of vegetables. If using chard, blanch first, then sauté quickly with onions. Broccoli also should be blanched. Other vegetables like mushrooms should be sautéed. Makes 2 quiches. Ingredients: 12 eggs 1½ cups milk 3-4 cups of vegetables (blanched and/or sautéed) ½ teaspoon salt (or to taste) ½ teaspoon…
If you want a brown topping, replace the shortening with butter. Ingredients: For crumble mixture: 1 cup all-purpose flour ¾ cup oats 1 cup brown sugar ½ cup melted shortening 1 teaspoon cinnamon For fruit sauce: 1 cup sugar 1 cup hot water 2 tablespoon cornstarch 1 teaspoon vanilla 1…
Stay cool and hydrated during summer’s heat. Serves 6. Ingredients: 6 medium-sized ripe peaches ¼ cup dry white wine 6 tablespoons lemon juice 1 tablespoon honey ¼ teaspoon cinnamon 1 dash nutmeg (or to taste) 1 medium sized ripe cantaloupe (about 5″ diameter) 1 cup fresh orange juice Peel, pit…
Enjoy this colorful and tasty salad this summer. Use as many locally sourced ingredients as possible for the most robust flavor. For even more color, add orange melons and/or stone fruit (apricots, peaches, plums, or cherries) if they are available. For the mind, try eating more melons and blackberries. These…
Soul food is associated with African cuisine, and corn goes way back in delivering comfort and nutrition. To steam fresh corn, fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Steam corn for 5 minutes. For extra flavor, dress with extra virgin…
Ginger and rice vinegar give this coleslaw its favor. The serrano pepper gives it some heat. Serves 4. Ingredients: ¼ cup rice vinegar (not seasoned) 2 teaspoons sugar 1 teaspoon grated peeled ginger 2 tablespoons vegetable oil 1 fresh serrano chile, finely chopped, with seeds ½ teaspoon salt 1 small…
Serves 6, about 1 cup each. Ingredients: 1 cup fresh corn kernels (about 2 ears) 2 pounds fingerling potatoes, cut into 1-inch pieces 4½ tablespoons olive oil, divided 2 tablespoons chopped fresh tarragon 2 tablespoons cider vinegar 2 tablespoons whole-grain Dijon mustard ½ teaspoon hot pepper sauce (such as Tabasco)…
Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about ¼ inch of stems. Scrub the beets and place in a baking dish. Add ¼ inch of water and cover. Roast small beets (three ounces or less) for 30 to 40 minutes, medium beets (four…
This gratin is beautiful if you pair red beets with chioggas or golden beets. It is good hot or cold, keeps well refrigerated for about four days, and reheats well. Ingredients (Makes six servings) 2 bunches (6 to 8) beets, with the greens (about 2 pounds beets and ¾ pound…
Aged balsamic vinegar (12 years or older) is a treat, but not an economical one. To use regular balsamic, bring ½ cup of it to a boil over high heat in a small skillet. Cook until the vinegar begins to thicken and is syrupy, 2 to 3 minutes. Makes 4…
Ingredients: 1 pound boneless, skinless chicken breast, trimmed 1 14-ounce can reduced-sodium chicken broth 3 tablespoons rice vinegar 3 tablespoons reduced-sodium soy sauce 3 teaspoons toasted sesame oil, divided 2 tablespoons tahini, or cashew butter 1 tablespoon fresh ginger, minced 2 cloves garlic, minced 1 pound snow peas, trimmed and…
Ingredients: 1 tablespoon extra-virgin olive oil 4 slices thick-cut bacon 3 shallots, thinly sliced 2 cloves garlic, chopped 3 tablespoons sherry vinegar (or raspberry vinegar) 2 pounds triple washed spinach, stems removed Salt and freshly ground black pepper Freshly grated nutmeg, to taste 4 hard-boiled eggs, quartered lengthwise Parmigiano-Reggiano, for…
One-half pound of peppers serves two enthusiasts, or four more sparingly. Ingredients: Fresh shishito peppers, with stems Olive oil (good quality extra virgin) Sea salt Heat a few tablespoons of olive oil in a large, heavy skillet over medium-high heat until not quite smoking hot. Add the whole peppers in…
Ingredients: ¼ pound spaghetti 3-4 small heirloom tomatoes, or one huge one 2-3 tablespoons olive oil, to taste 4-5 cloves of garlic, crushed well Salt, to taste Fresh basil, a handful Start boiling a pot of water for pasta. Follow package directions. Blanch tomatoes in simmering water for about 10…
Ingredients: For the salad: 1 whole cooked chicken 2 packages Ramen noodles (chicken flavored) 1 head cabbage (green), chopped thin 4 green onions, chopped 4 ounces slivered almonds (optional) For the dressing: ¾ cup oil 6 tablespoons vinegar (try apple cider or white balsamic) 1 teaspoon salt 1 teaspoon pepper…
Ingredients: ¾ cup pecans ½ cup extra virgin olive oil 1 tablespoon mustard 1/8 teaspoon sea salt Ground pepper 2 pounds asparagus Preheat oven to 300 degrees. Place pecans on a parchment-lined cookie sheet and toast until fragrant and lightly browned. Remove from oven and set aside to cool. To…
This salad can also be served chilled. Top spears with dressing just prior to serving. Ingredients: 1 pound asparagus 5 cups water 1 1/2 teaspoons salt, divided 3 tablespoons orange juice 2 tablespoons fresh lemon juice 2 teaspoons sugar 1 teaspoon Dijon-style mustard 1/4 teaspoon freshly ground black pepper 1/3…
Try using a dash of coriander powder in place of cumin seeds. Ingredients: 5-6 cups cabbage, shredded 1 cup firmly packed cilantro leaves, minced ¼ cup lime juice 1 tablespoon water 1 tablespoon honey ½ teaspoon cumin seeds salt and pepper, to taste In a large nonmetal bowl, mix all ingredients…
When swiss chard is fresh, this tart makes a scrumptious light meal. Use your favorite pie pastry recipe or a pie shell from your grocer’s freezer section. Serves 6. Ingredients: 2 pounds swiss chard leaves, washed and drained 1 small onion, chopped in ¼-inch pieces 1 tablespoon unsalted butter 1…
Small and knobby, Jerusalem artichokes have a texture similar to potatoes with a mild flavor that hints of the heart of a globe artichoke. Don’t peel them. Just wash and trim ends. Serves 4 to 6. Ingredients: 3 tablespoons lemon juice 1 quart water 1½ pounds Jerusalem artichokes, sliced 1/8-inch…
Ingredients: 1¾ pounds eggplant, cut into 1-inch cubes 4 large plum tomatoes (or whatever you have) cored, quartered lengthwise 3 tablespoons olive oil, 2 tablespoons sherry wine vinegar, 2 tablespoons plus 2 teaspoons fresh oregano, chopped ½ cup crumbled feta cheese salt and pepper, to taste Preheat oven to 450…
This purée can substitute for an equal amount of solid-packed canned pumpkin in recipes. Storing in 1 or 2 cup measures makes it easy to add to any recipe. Ingredients: 1 pumpkin or winter squash canola oil, as desired 1 cup water Preheat oven to 375. Rinse pumpkin before baking…
This sweet spread is great on bread or an English muffin. It will keep up to six days in the fridge — if it lasts that long. Ingredients: 1 cup plain or vanilla yogurt 1 cup fresh puréed pumpkin/ winter squash 1 teaspoon pumpkin pie spice, as desired 1 cup…
Ingredients: 2 pounds red or green chiles, roasted and skinned (18-25 chiles) 2-3 garlic cloves, peeled ½ teaspoon cumin 1 teaspoon salt Juice of ¼ lime 2 tablespoons oil 1-2 jalapeños seeded (optional) 2 cups water Blend chiles in food processor until chunky. Add other ingredients and process until smooth….
When the nights start cooling off and thoughts of a heartier dinner beckon, try this tasty dish made with ingredients that highlight the pleasure of market-fresh potatoes. Ingredients: 1 pound boiling potatoes Pinch of coarse salt 1 large clove garlic 10 sprigs Italian parsley 2 basil leaves chopped ¼ cup…
Ingredients: 16 ounces baby beets (2 bunches) 1 tablespoon butter 1 tablespoon honey 3 tablespoons chopped fennel or more to taste 3 tablespoons red wine Wash beets thoroughly under cold water. Cut about a thumbnail over top of beet, and trim bottom of beet. Reserve greens for other use. Steam…
Blanching beet greens before sautéing helps soften leaves and lessens the bitterness. The blanched greens will keep in the refrigerator for about 3 days. Toss them in with pasta or add them to an omelet. Vinegar, sesame oil, and bacon also can balance the greens’ bitterness. Serves 2 to 4. …
What should you do with your fresh, ever-so sweet, sweet corn? If you ask people how they like to eat corn, you will get almost as many answers as people you ask. CALABACITAS: Steam the corn until almost done, then slice the kernels from the cob. Meanwhile, chop a zucchini…
Ingredients: 1½ pounds of potatoes for boiling (New Mexico grown, if available) 6-12 cloves of New Mexico-grown garlic, minced or grated (to taste) 1 cup of extra virgin olive oil 1/3 cup red or white wine vinegar 1 tablespoon of salt ½ teaspoon black pepper Fresh squeezed lemon juice (to…
Some recipes use a syrup of water, sugar, lemon juice and vanilla. But if the fruit is good, only water is needed. If mixing harder and softer fruits, add the softer fruits later so they don’t disappear while the harder fruits cook. Serves 2. Ingredients: 3 local apricots, sliced 3…
Ingredients: 1 pound penne pasta 5 ounces chevre 5 tablespoons butter 2 cups oyster mushrooms, sliced 3 scallions, chopped 4 cups of cooking greens (spinach, chard, etc.) 2 tablespoons dill, chopped 1 tablespoon homemade bouillon ½ fresh lemon, juiced ¼ cup white wine Handful of cherry or grape tomatoes, halved…
Ingredients: 2 pounds carrots, sliced 1 large onion, chopped 3 tablespoons sunchoke, sliced (or other root vegetable like celeriac or parsnip) 5 tablespoons ginger, grated (for a strong flavor) 3-4 tablespoons olive oil 1 teaspoon dill or other herbs, optional ¾ cup of light cream salt pepper For the stock:…
Ingredients: 1 tablespoon butter 1-2 cloves garlic, chopped 1 large handful (about 1½ cups) cooking greens, roughly chopped — chard, broccoli greens or spinach 1/8-1/4 pound of oyster mushrooms, chopped 4 eggs 2 (or more) slices fresh, hearty bread Chop all ingredients so they are ready for the frying pan….
Ingredients: 8 small servings. Double the recipe for leftovers. 3 large onions, sliced 3 tablespoons butter, melted 3 tablespoons all-purpose flour 1 tablespoon Worcestershire sauce 1 teaspoon sugar ¼ teaspoon pepper 7 cups beef broth Cheesy broiled French Bread (recipe follows) Melt butter in large pan, add onions and cook…
Tomatillos, onions, garlic, peppers and fish create a simple and delicious one-pan meal. Makes about 4 servings. Ingredients: 2 tablespoons olive oil 3 to 4 cloves garlic, minced 1 red onion, finely chopped 12 to 14 fresh tomatillos, chopped 3 to 4 jalapeños, finely chopped 1 bell pepper, chopped ¾…
Ingredients: 1½ pounds tomatillos ½ cup chopped white onion ½ cup cilantro leaves 1 tablespoon fresh lime juice ¼ teaspoon sugar 2 jalapeño peppers, stemmed, seeded and chopped Salt to taste Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined…
Ingredients: 2 medium eggplant, trim off top leaves and bottom, slice into ¾-inch thick pieces or to your preference 2-3 peppers (bell, sweet or chile), cut into large pieces 1 large onion, peeled and sliced ¾-inch to 1-inch pieces 6 ears of corn, soaked in water (a few minutes) 2-3…
Daikon is a crunchy, mild-flavored and peppery radish and adds a refreshing touch to spring rolls. Add or improvise ingredients to suit your taste. Ingredients (Makes six rolls) 6 rice paper wrappers Several handfuls of greens (lettuce, arugula, spinach, etc.), chopped or whole leaf 1 daikon radish, grated 1 large…
Soup Ingredients: 3 tablespoons olive oil 3 leeks, white parts plus an inch of green, chopped and rinsed Pinch of saffron threads 3 medium to large carrots, diced 3 yellow waxy boiling potatoes, chopped 3 medium turnips, peeled and diced 3 zucchini or other summer squash, sliced into ½-inch rounds…
Try this rhubarb recipe if you’re looking to introduce a dessert using simple ingredients that satisfies the need for a fresh spring taste! Ingredients 2½ pounds locally grown rhubarb (cut into ½-inch wide pieces, simmered with very little water until soft, and drained) ½ cup plain local yogurt 3 tablespoons…
Ingredients: 3 cups ½-inch-wide pieces fresh rhubarb (cut from about 1 pound) ½ to ¾ cup sugar (sweeten to taste) ¼ cup water 2 cups fresh strawberries, hulled, halved 2 tablespoons chopped fresh mint Combine rhubarb, sugar and ¼ cup water in heavy large saucepan over medium heat. Bring to…
Here’s a great way to use all the cucumbers and onions that find their way into the farmers’ markets. And it’s a nice dish to make with cucumbers that have been in your fridge for about five days. For vinegar, scout around your market and try what’s locally made. Apple…
Ingredients: 2 pounds of beets, cooked (red and yellow) 2 tablespoons garlic, minced 1/4 cup scallions, minced 1/4 pound long green beans, blanched 1/2 cup red onion, sliced thin 1 cup cilantro leaves 2 heads Bibb lettuce, washed whole leaves For the Vinaigrette: 1/2 cup orange juice 1/2 to 3/4…
This relish is great for freezing. Pack the cooled relish in a small freezer-quality container or bag. To use, thaw overnight in the refrigerator. Ingredients: 2 cups cherry tomatoes, halved 2 cups onions, chopped 2 cups sweet red peppers, chopped 1 cup carrots, sliced 2 tablespoons olive oil 1 tablespoon…
You can substitute fruit punch, iced tea, or other beverages for the lemonade. Makes 18 servings or about 1 quart. Double or triple the recipe (tripled here for photos) based on the serving container. Ingredients: 1/8- to 1/4-cup dried lavender blossoms 2 cups boiling water 1 12-ounce can frozen yellow…
This soup is even better if it is refrigerated a few hours. It’s easily reheated and very flavorful. Use a crockpot whenever you can to save constant checking during siesta time and avoid heating up the kitchen. Long slow cooking is great for soups. Ingredients: 6 tablespoons olive oil 2…
Ingredients: ½ pound garlic scapes (about 8 or 9, cut into 1-inch sections) 1 cup grated Parmesan or Asiago cheese 3 tablespoons fresh lime or lemon juice 1 cup olive oil Salt to taste Purée scapes and olive oil in a food processor until smooth. Stir in cheese and lime…
This dish answers the question, “What do we do with all these delicious greens?” Ingredients: 1 pound cooking greens (spinach, tatsoi, mustard, kale, chard, collards, quelites, etc.) 1 onion, chopped 2 cloves garlic, minced (get some green garlic at your local market if you can) 3 tablespoons olive oil 1…
Baked apples make a great fall treat. White Winter Pearmain apples picked in an orchard in High Rolls, New Mexico, were used in this recipe. If you like them extra sweet, top with a dollop of vanilla ice cream. Serves 4. Ingredients: 4 tart green apples (or any slightly tart…
This salsa tastes like the best of late summer with ripe peaches, crunchy corn kernels, lip-puckering tomatillos, and spicy jalapeño. Peaches are a great swap for a similar texture to tomatoes and you won’t be able to get enough of the sweet heat of this salsa! Ingredients: 1 1/2 pounds…
This salad really shows off peak season crops. Serves 4 to 6. Ingredients: 1/2 pound fresh green beans, cut in small pieces 1/4 pound steamed garden potatoes, cooled 1 cup raw onions diced small 1/4 pound tomatoes, cut small 1/4 pound cucumbers, diced Fresh basil, chopped 5 cloves raw garlic,…
Celery, onion, garlic, and bell pepper add lots of great flavor to the flank steak. Flank steak is known for its long, grainy, and sometimes tough texture, but in this stew the texture is an asset as the meat shreds apart into tasty strips after it’s cooked in the slow…
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. Serves 6. Ingredients: 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil 1 large onion, chopped 2 pounds sweet carrots, peeled and thinly sliced Salt to taste ¼ teaspoon sugar 2 quarts water, chicken stock, or…
This salad can also be served chilled. Do not top spears with dressing until just prior to serving. Ingredients: 1 pound asparagus 5 cups water 1 1/2 teaspoons salt, divided 3 tablespoons orange juice 2 tablespoons fresh lemon juice 2 teaspoons sugar 1 teaspoon Dijon-style mustard 1/4 teaspoon freshly ground…
Adjusted for high altitude Ingredients: For apples: 3 tablespoons butter 3/4 cup light brown sugar, packed 3 apples, peeled and cored, halved lengthwise and sliced crosswise about ¼ inch thick For cake: ¼ pound (½ cup) unsalted butter at room temperature 3/4 cup granulated sugar 1 teaspoon vanilla ¼ teaspoon…
Ingredients: 1 pound collard greens, chopped Optional: ½ red onion, sliced For Mediterranean dressing: 1 teaspoon lemon juice 1 medium clove garlic, pressed or chopped 1 tablespoon extra virgin olive oil Sea salt and black pepper to taste 1½ tablespoons sunflower seeds Optional for dressing: 6 kalamata olives, sliced 3…
Green beans are a rich source of vitamin K, C and A, as well as carotenoid phytonutrients such as beta-carotene, lutein and zeaxanthin. Ingredients: 2 medium cloves garlic, chopped 1 pound fresh green beans 2 teaspoons fresh lemon juice 3 tablespoons extra virgin olive oil Sea salt and pepper to…
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