Rainbow Chicken Salad

Mushroom Lettuce Wraps

A beef chuck roast in a cast iron pan, surrounded by New Mexico ingredients like beans, garlic, and peppers

Holiday Red Chile Roast

Extra Thick Quiche

Butternut Squash with Rich Sautéed Mushrooms

Roasted Pumpkin & Tomato Soup

Grilled Eggplant with a Pecan Honey Glaze

Bean and Chorizo Stew

Farmers’ Frittata

Zucchini Sliders

Garlicky Rubbed Kale and Bean Salad

Beet Greens with Fresh Eggs

Poached Eggs in Spicy Tomatoes

Butternut Squash and Blue Corn Soup

Pork, Squash, and Dried Corn Soup

Flavorful and Rich Winter Squash, Chorizo, and Black Beans

Heirloom Tomato Galette

Southwestern Squash and Turkey Casserole

Green Chile “Crust” Quiche

Easy Eggs-in-a-Cup

Creamy Asparagus and Spring Onions with Chicken

New Mexican Cabbage Stew

Burger Stuffed Green Chiles

Summer Squash Pizza Boats

Quick & Easy Fall Burrito Bowl

Asparagus and Pheasant Egg Salad

Posole Rojo

Spaghetti Squash Tamales with Sage Butter and Green Chile Apple Puree

Black Bean and Sweet Potato Chili

Half-Hour Chicken Gumbo

Summer Vegetable Tacos

Frittata with Broccolini, Peppers & Mozzarella

Vegetable Paella

Eggplant Okra Curry

Basic Pizza Dough

Moroccan Meatloaf

Roasted Winter Vegetables with Cannellini Beans

Roasted Winter Squash with Couscous

Easy Spinach Soufflé

Spinach Pancakes

Sautéed Swiss Chard Ribs with Cream and Pasta

Roasted Peppers

Vegetable Lasagna

Vegetable Quiche

Beet and Beet Green Gratin

Warm Snow Pea and Chicken Salad

Oriental Chicken Salad

Swiss Chard Pie

Herb-Roasted Eggplant with Tomatoes and Feta

Pasta with Goat Cheese and Greens

Greens, Eggs, No Ham

Pescado Tortillas a la Santa Barbara

Grilled Harvest Veggies with Garlic Oil

Summer Spring Rolls with Daikon Radish

Farm Greens & Pasta