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Rustic Cauliflower Soup by Monte Skarsgard

Skarsgard Farms draws its inspiration from Monte Skarsgard’s agricultural heritage and the family farm in North Dakota. He started his business in 2003 on four acres borrowed from the Los Poblanos Inn in Los Ranchos de Albuquerque and seventeen members. Since that time, he has successfully created one of the largest CSAs in the Southwest providing high quality organic food to over seventeen hundred families a week.
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Green Chile Stew

New Mexico green chile stew is the perfect candidate to make on a Sunday and then live off of the rest of the week. It's spicy, savory, and hearty! So pull out a bag of green chile from your freezer and make a mammoth-sized batch of stew today.This award-winning recipe is provided by Ky Quintanilla in Taos.
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Summer in the Raw

The wonderful array of seasonal ingredients available at the local farmer’s markets and from our backyard gardens make it easy to create raw, plant based dishes that satisfy the senses and help keep your body feeling vibrant, light and cool through the warmest time of year. Even for those folks who generally favor cooked foods, summer is the season to enjoy Nature’s bounty in the raw!
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Turkey Soup with Red Chile and Sweet Potato Dumplings

Thanksgiving leftovers are the best! The turkey carcass is a valuable resource that many people overlook. You can make a huge amount of rich stock from it, and with that stock, any number of fantastic soups! When I've celebrated the holiday at other people's homes and it looks like they're going to throw the carcass away, I'll actually ask if I can take it. This year I'm excited to make a new soup that I just dreamed up - it's sort of a mashup of New Mexican posole and my grandmother's chicken and dumplings.
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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.
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Robert Hoberg, Permalove and Apple Mulligatawny

The unpredictable contents of the Delancey Street pantries greatly influenced Robert's modus operandi in the kitchen. With donations coming in from different sources in the community, Delancey Street cooks were obliged to concoct meals out of random ingredients on short notice. "Whatever we got, we had to use." By the end of his residency, the guy who was punished for going rogue with a few sage leaves, was taking donated limes and improvising a lime sorbet.
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Chilled Beet Soup with Smoked Trout

June is an oddly slow time in the garden and at the growers' market; it's gotten too hot for many lovely spring things, and the heat-loving summer vegetables aren't ready yet. Beets are one of the vegetables that fill the gap. This simple beet soup tastes great cold, on a hot day. I don't like to turn my oven on in the summer, so this is just the kind of recipe I like. If you've never tried smoking trout before, I highly recommend it! If you're not ready to smoke your own fish, I've seen smoked trout at La Montanita Co-Op recently.
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Anasazi Chile Con Carne

Looking for a more authentic recipe to satisfy your tailgating guests this Super Bowl Sunday? Go straight to the source with a gourmet chile recipe from Rosewood Inn of the Anasazi in Santa Fe, NM. A recipe classic for football lovers everywhere, this crowd-pleasing dish is best served with a recipe from the land it originated—New Mexico. A cornerstone of New Mexican cuisine, chilies are the state’s largest agricultural crop.
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Cider-Braised Lamb and Turnips

Lamb and turnips are a classic combination. Both are available year-round, but we associate them especially with spring. Braising them in apple cider adds a tangy sweetness. I used a dry hard cider; you could use a non-alcoholic cider, but it would be a much sweeter dish. I like to use the cheapest, toughest cuts of lamb on the bone for stews, because they are very flavorful and become perfectly tender after a long braise.
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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

    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"
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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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  • 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"
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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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