Top Menu

Archive | Salads

kale-oranges-(1-of-1)

Kale Salad with Oranges from Sol Harvest Farm

Many restaurants claim a farm-to-table ethic, but rarely do you actually find an organic farm in full production only a couple hundred yards from restaurant tables. This kitchen-to-garden proximity is precisely the case at Farm & Table, in Albuquerque’s far North Valley. Ric Murphy partnered with the restaurant in January 2012 and has farmed the land just west of the patio. Sol Harvest farm supplies food directly to Farm & Table and to the public, with two weekly market stands held on the patio of the restaurant.
Continue Reading 0
pkn04986_Set12_001Comp_cf

Apple “Bird’s Nest” Salad by Pascale Beale

This dish was inspired by a dessert I read about in Gabrielle Hamilton’s cookbook, Prune. She makes luscious apple galettes baked in small ramekins with sugar sprinkled between each layer of apples. As I lingered over the photo of this dessert, I thought about making a savory version and preparing the apple so it retains its shape — a sort of deconstructed baked apple.
Continue Reading 0
IMG_3692

Ayurvedic Carrot Salad and Mung Dal: Mari Pfingston-Bigelow

I asked my friend Mari Pfingston-Bigelow to share about her foray into Ayurveda, a spiritual and alimentary practice that horns in on limitation and body awareness, taking the food-body-mind connection through the roof, far beyond "that chocolate cake made me feel bad." Whether or not you can bypass your scientific rationalist hang ups, to embrace a 5,000 year-old practice recorded in Sanskrit, the crux of Ayurveda is greater food-body awareness and balance, something we could all use a little more of.
Continue Reading 1
DSC_0093

Wheat Berry Salad with Tomatoes and Sweet Potato Greens

I've been thinking a lot lately about how to use local grains as well as local produce, and how to eat more whole grains in general. I found some beautiful hard red winter wheat berries at the Co-Op and got excited. The Sangre de Cristo Agricultural Producers' Cooperative, a group of farmers who have been producing organic wheat in Taos County since 1995, are pioneers in the local wheat movement that is gaining momentum around the country. This wheat berry salad is shockingly delicious, bursting with umami from just a few perfect local ingredients.
Continue Reading 2
DSC_0081-001

Broccoli with Sesame-Miso Dressing

I'm so excited, I finally succeeded in growing broccoli in my garden! The trick to growing broccoli is consistently cool weather, which doesn't happen often in Albuquerque – it's either hot or cold. The seed packets always say to wait until after frost to plant, but that's not quite right for our climate. Cole crops are quite frost-hardy, so I planted some healthy starts in February, and the main heads are ready to eat now. They are not very tightly packed, which is what happens in warm weather, so I thought I'd better pick them before they bolt. And they are delicious!
Continue Reading 0
kraut

Homemade Sauerkraut with Juniper Berries

Fall is the best time to grow cabbage in New Mexico – spring gets too hot too fast, but fall lingers a bit longer with warmish days and cold nights. Planted in August or September, cabbages and lots of other cole crops (like broccoli, kale, kohlrabi, and bok choy) are maturing right now. Cole crops are very cold-hardy, and survive uncovered until November or December, but a cover of garden cloth will help them continue to mature for another month or so. For your local food fix, don't forget the Corrales winter market is open the first Sunday of each month and the Los Ranchos market is open the second Saturday of each month from now until April.
Continue Reading 0
fennel-slaw

Carrot, Apple and Fennel Slaw

This is a fantastic, super-crunchy slaw, with a clean, tangy lemon dressing. It goes well with practically anything - the ideal thing to bring to a summer barbecue. The delicate licorice flavor of tarragon and fennel is a great complement to sweet carrots and apples. Gorgeous multicolored carrots are abundant at the farmers' markets now. If you go early in the morning, you might even find some baby fennel bulbs, which are worth seeking out because they're so tender and flavorful.
Continue Reading 0
tat-soi-radishes

Tat Soi and Radish Salad with Carrot-Miso-Sesame Dressing

Tat soi is a tender Asian green with a delicate mustardy flavor, much like bok choy. Los Poblanos Organics is growing lots of tat soi in their greenhouses this spring, and I've been looking for ways to use it. It makes great salad when the spoon-shaped leaves are tiny, but it's better lightly cooked later in the season when it gets bigger. The spicy flavors of radishes and tat soi marry perfectly with this carrot dressing, adapted from a recent Sunset Magazine article.
Continue Reading 0

Facebook

Twitter

YouTube

Google Plus

Follow Me on Pinterest

Instagram

Follow Me on Instagram
  • This was one of our favorite #nmrestaurantweek stops @rwinnofanasazi - thanks for the great pic @santafecooking #ediblenm #simplysantafe

    ediblesantafe: "This was one of our favorite #nmrestaurantweek stops @rwinnofanasazi - thanks for the great pic @santafecooking #ediblenm #simplysantafe"
    49
    0
  • These kabobs at @miladpersianbistro are outstanding! Chef Neema is cooking up a sampler you won't want to miss for #nmrestaurantweek - make you reservations now. #ediblenm #simplysantafe #newmexicotrue

    ediblesantafe: "These kabobs at @miladpersianbistro are outstanding! Chef Neema is cooking up a sampler you won't want to miss for #nmrestaurantweek - make you reservations now. #ediblenm #simplysantafe #newmexicotrue"
    78
    4
  • We checked out the handmade ravioli on the @osteriasantafe #nmrestaurantweek menu! Where are you dining this week? #ediblenm #loyaltolocal

    ediblesantafe: "We checked out the handmade ravioli on the @osteriasantafe #nmrestaurantweek menu! Where are you dining this week? #ediblenm #loyaltolocal"
    72
    1
  • The green chile cheeseburger at The Owl in San Antonio is the bomb! #ediblenm #ediblesmackdown #travelnewmexico

    ediblesantafe: "The green chile cheeseburger at The Owl in San Antonio is the bomb! #ediblenm #ediblesmackdown #travelnewmexico"
    124
    8
  • Where's you next stop for restaurant week? This stuffed poblano at @amayarestaurant is pretty fabulous! #nmrestaurantweek #ediblenm #simplysantafe

    ediblesantafe: "Where's you next stop for restaurant week? This stuffed poblano at @amayarestaurant is pretty fabulous! #nmrestaurantweek #ediblenm #simplysantafe"
    58
    1
  • Cowboy Irish Nachos at @littletoadcreek to tide us over until the next restaurant #ediblenm #roadeats #travelnewmexico

    ediblesantafe: "Cowboy Irish Nachos at @littletoadcreek to tide us over until the next restaurant #ediblenm #roadeats #travelnewmexico"
    92
    1
  • Santa Fe Restaurant Week starts today. So many great menus and dishes to check out like the chicken mole at @laposadasf - make your reservations now. #nmrestaurantweek #ediblenm

    ediblesantafe: "Santa Fe Restaurant Week starts today. So many great menus and dishes to check out like the chicken mole at @laposadasf - make your reservations now. #nmrestaurantweek #ediblenm"
    79
    0
  • Where in the world is edible? #travelnewmexico #roadtrip #roadeats #ediblenm

    ediblesantafe: "Where in the world is edible? #travelnewmexico #roadtrip #roadeats #ediblenm"
    117
    14
  • New York Strip with green Chile mashed potatoes and Brussels sprouts! @laposadasf for #nmrestaurantweek menu next week. Make your reservations now! #ediblenm

    ediblesantafe: "New York Strip with green Chile mashed potatoes and Brussels sprouts! @laposadasf for #nmrestaurantweek menu next week. Make your reservations now! #ediblenm"
    92
    5
  • Cavatelli with Perigord truffle, poached egg, and ham hock! @rwinnofanasazi for #nmrestaurantweek next week. Make your reservations now! #ediblenm

    ediblesantafe: "Cavatelli with Perigord truffle, poached egg, and ham hock! @rwinnofanasazi for #nmrestaurantweek next week. Make your reservations now! #ediblenm"
    90
    7