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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.
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Candied Acorn Squash from Johnathan Perno

Jonathan Perno, of La Merienda at Los Poblanos Historic Inn & Organic Farm, is fiercely committed to a farm to table philosophy, the Slow Food movement, and developing a hyper-regional culinary vocabulary. While he’s absolutely content to let the fresh ingredients take all the credit, Perno has already impressed the most critical of foodies with his own unique perspective on food.
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Local Organic Meals on a Budget: Goat Feta & Kale Tart

“Many people want to include more organic and local foods in their meals, but feel it’s not within their budget,” says Tony McCarty, Kitchen Angel's executive director and a member of the LOMB organizing committee. Local Organic Meals on a Budget (LOMB)—a collaboration of Kitchen Angels, the Santa Fe Farmers Market Institute, the Santa Fe School of Cooking, and Home Grown New Mexico—offers classes featuring affordable, healthy ingredients taught by some of Santa Fe's finest chefs. “We show you how to shop for and prepare delicious local, seasonal meals—for less!”
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Sarah Hartford: Broccolini Salmon Frittata

Still, Sarah has caught some flak for her business plan…the ever-changing menu means ruffling the feathers of those creatures of habit who pick out favorite items on menus all over town as their bosom friend. Hartford Square doesn’t employ line cooks or make food ready-to-order--different dishes are prepared throughout the day and then customers get to raid the fridge, so to speak. “Variety is the spice of life” is the Hartford Square tagline. And despite the naysaying sticks-in-the-mud, for a good portion of us this is true.
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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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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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Collards

Collards Braised with Bacon, Tomato and Rice

This is hearty, healthy comfort food - yeah, I just said bacon and healthy in the same breath. It only takes a tiny bit of bacon to get that delicious flavor; tomatoes and a little chicken broth add to the umami. I used oven-roasted tomatoes in had in the freezer from last year's garden. Collard greens are great tasting and great for you. I don't think they're bitter at all, but maybe it's one of those genetic things where people have different tastebuds. Rice soaks up the flavor and makes this a full meal. It's fast, too!
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Savory Stuffed Apples

Baked apples don't have to be limited to dessert! When I saw a recipe for savory baked apples in Cooking Light, I knew I had to try it. The original recipe called for brown rice, but I substituted farro for a nuttier taste; quinoa would also be delicious. These unusual grains may seem exotic, but I've seen them at more and more stores, even at Costco recently. If you want to use brown rice, just start it cooking when you start preheating the oven. For a vegetarian version, leave out the sausage and substitute mushrooms, or more walnuts. Use the biggest apples you can find, and search out some of the tangier varieties like Pink Lady or Honeycrisp.
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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

    ediblesantafe: "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

    ediblesantafe: "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

    ediblesantafe: "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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  • Where in the world is edible? #travelnewmexico #roadtrip #roadeats #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

    ediblesantafe: "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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