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Carrot-Top Pesto by Anna Thomas

One Feast Fits All: vegan, vegetarian, omnivore—everyone’s welcome at this table. How many times have you thrown away those bushy green tops? Me, too—but no more. Now I make this deliciously peppery, textured pesto. Have it as a condiment with roasted spring carrots, or roasted new potatoes. Or spread it on crostini with a dab of white cheese.
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The best cabbage ever

At the kickoff of the new extended season of the Albuquerque Downtown Growers' Market, farmers' tables were bursting with wonderful wintery crops! A menagerie of winter squashes rubbed shoulders with garlic, broccoli, cauliflower, kale, arugula, and some absolutely amazing cabbages. I bought a gorgeous ruffled cabbage from Chispas Farms, and it's probably the best cabbage I have ever tasted. It's worth seeking out for its fabulous texture and flavor, which is more like Brussels sprouts or Dino kale.
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Roasted Cauliflower with Pecans and Cider Vinaigrette

I was thrilled to find cauliflower at the Growers' Market last weekend! Roasting this delicate vegetable gives it a whole new character - bold and nutty. A vinaigrette made with reduced apple cider and a sprinkling of pecans make this dish irresistible. Like all cole crops, it goes well with mustard, so don't leave it out even if you're skeptical. I can easily eat a whole cauliflower all by myself this way, but it is great as a side dish with just about anything.
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Source Your Pantry Locally

Local produce is wonderful as far as it goes, but a well-stocked pantry needs its staples. It may be surprising to learn that we can get a variety of those items locally as well. For the adventurous, committed locavore, local products can be substituted for certain pantry items that just don't grow in New Mexico. Many farmers markets operate on limited schedules throughout the winter, which is a great time to shop for these products.
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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.
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Roasted Carrots with Salsa Verde

It's amazing how different the growers' market in Santa Fe is from Albuquerque at this time of year. While we're seeing the first cucumbers and zucchini thriving in the heat down here, it's peas, kale, and even fennel up there, from growers as far north as Abiquiu and Dixon. The effects of a couple thousand feet of elevation and one degree of latitude are dramatic. A few lovely things you can find at both markets are sweet onions, carrots, fresh garlic, and all kinds of fresh herbs. One of my favorite ways to use fresh herbs is salsa verde, a classic Italian sauce. It's a piquant complement to the hearty, caramelized sweetness of roasted carrots.
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Vegetarian Holidays: The Meat Lover’s Meatless Celebrations by Kim O’Donnel

In 2010 Kim published The Meat Lover's Meatless Cookbook, and she just released her latest book, The Meat Lover's Meatless Celebrations: Year Round Vegetarian Feasts. With so many celebrations happening this time of year, it’s nice to be able to accommodate the mixed diets of guests, but also to be able to offer more delicious veggies on the holiday table. Feast away on this delicious vegetarian menu – O’Donnel focuses on soul satisfying vegetarian fare you can really sink your teeth into.
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Tortillas de Maís – Corn Tortillas

Corn tortillas are available in all supermarkets today and are certainly an option when making taco dishes, but I would really encourage all of you to make your own homemade corn tortillas, even if only once. I can almost guarantee, however, that once you’ve held the dough in your hands, and placed it onto a cooking comal or skillet and made into fresh warm, moist, corn tortillas you are sure to be a convert. I didn’t grow up making corn tortillas on a daily basis so when I started to make them from scratch it seemed a little bit foreign to me. But once I realized how easy it was to do, how delicious the tortillas were to eat, and how much I enjoyed the process, I now make corn tortillas all of the time. Read the full story to get the recipe for Tortillas de Maís - Corn Tortillas.
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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!
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  • 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"
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  • 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

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  • We checked out the handmade ravioli on the @osteriasantafe #nmrestaurantweek menu! Where are you dining this week? #ediblenm #loyaltolocal

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  • The green chile cheeseburger at The Owl in San Antonio is the bomb! #ediblenm #ediblesmackdown #travelnewmexico

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  • Where's you next stop for restaurant week? This stuffed poblano at @amayarestaurant is pretty fabulous! #nmrestaurantweek #ediblenm #simplysantafe

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  • Cowboy Irish Nachos at @littletoadcreek to tide us over until the next restaurant #ediblenm #roadeats #travelnewmexico

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  • New York Strip with green Chile mashed potatoes and Brussels sprouts! @laposadasf for #nmrestaurantweek menu next week. Make your reservations now! #ediblenm

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

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