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Everyday Vinaigrette
This everyday lemon vinaigrette makes a lunchtime salad simple, it’s easy to grab for dipping raw vegetables in for a snack, sometimes I find myself drizzling some inside a sandwich or in a chicken, tuna, pasta, or grain salad, or on top of all types of grilled vegetables. The bottom line? An everyday vinaigrette is more savvy and useful than it might appear.
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Spicy Mezcal Margarita
This spicy mezcal margarita combines the smoky and earthy notes of mezcal with the bright and tangy flavors of lime. Sit back and vibe out with friends with the smoldering allure that elevates this classic margarita experience.
Mushroom, Poblano & Goat Cheese Frittata
If you’re ever tasked with making breakfast, brunch or lunch for a crowd, this frittata recipe might be right up your alley. I’m not sure it gets easier than this. No eggs cooked to order. The vegetables can be easily cooked the day before, and all that’s required is a quick whisk of the eggs, a sprinkling of vegetables and cheese before throwing it in the oven for less than a half hour and voila!
Grapefruit Carpaccio
Usually, carpaccio refers to meat or fish that is pounded thin and served raw. But with the grapefruit thinly sliced and spread across the bottom of a plate, this simple carpaccio recipe has a visual similarity that cannot be ignored.
Summer Salad Nicoise
The core ingredients of this French salad have stayed the same— tuna or anchovies, potatoes, vegetables, and a bright and herby dressing, but a host of variations have evolved over the years. This hearty salad is not only a full meal, but it also makes wonderful leftovers.
Red Chile Mezcal BBQ Pulled Pork
This bbq pulled pork turns your classic american backyard barbecue into a Southwest-themed party by kicking up the flavors with red chile and mezcal. This slow-cooked meat is perfect on toasted buns, tortillas, crispy taco shells, or on your favorite southwest salad.
Pistachio Panna Cotta
Panna Cotta, a popular Italian dessert with origins from the Piedmont region, literally translates to “cooked cream”. But being that New Mexico is one of the three states that grow pistachios in the country, I thought it would be fun to combine my love of both in this pistachio panna cotta.
Citrus Salad with Crispy Prosciutto
This citrus salad is easy to make but doesn’t taste like it. The romaine is clean and crunchy, arugula adds a hint of pepper, the sharp bite of radicchio plays against the bright acidity of the orange and grapefruit, crispy prosciutto adds texture and a perfect hit of salt, while the parmesan and shallot act as very good friends, keeping the salad grounded and sensible.
Hatch Green Chile Picnic Chicken Salad
This Picnic Chicken Salad is made for warm-weather picnics or backyard barbeques. It’s easy to make ahead, easy to make into sandwiches, and versatile enough to bring along on a hike or stash in your picnic basket for tailgating.
Calabacitas Benedict
Calabacitas is wonderful in a bowl on its own, but it also happens to make my favorite southwestern style benedict of all time. This is a vegetarian recipe, but you could always add a slice of ham or bacon on top of the bread if you wish.
