recipes

A collection of New Mexico recipes from Local Flavor Magazine’s Still Hungry series, provided by New Mexico’s local chefs, growers, authors, bartenders and residents.

Each month, we ask the leaders of New Mexico’s culinary culture for recipes that reflect not just their own style, but the flavor of life in New Mexico as well.

Past contributors have included Chef Jonathan Perno of Los Poblanos Historic Inn & Organic Farm, Chef Michael Giese of The Indian Pueblo Cultural Center in Albuquerque, Chef Novak
of The Hollar Restaurant in Madrid, Chef Marc Quinones of Bien Shur Restaurant,  Chef Patrick Gharrity of La Casa Sena in Santa Fe, and Cheryl & Bill Jamison, authors of Tasting New Mexico: 100 Years of Distinctive Home Cooking plus many more.


Heirloom Tomatoes and Cucumbers, Chimichurri, Crispy Mushrooms and Garlic

tomatoesCreated by Chef Jonathan Perno
of Los Poblanos Historic Inn & Organic Farm

Chef Perno’s Heirloom salad couldn’t be a better match for the summer season and for a chilled glass of Kongsgaard Chardonnay. “The 2010 Napa Valley Chardonnay’s almond richness will balance well with the tomatoes and the citrus notes of the wine will complement the citrus in the salad,” says Perno. “The mineral character of the wine will exemplify the flavor of the toasted quinoa, and the crispy garlic and mushrooms will match the oak.”
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Calabacitas con Carne

calabacitas recipeFrom Arlene Wagner
of Wagner Farms

1 1/2 lbs beef steak, cubed
2 Tablespoons shortening
1/2 cup water
2 cups corn cut off cob
3 medium zucchini squash, diced
2 medium summer squash, diced
1 medium onion, chopped
2 Tablespoons shortening
1/2 cup chopped, green chile
1 clove garlic, finely chopped
1 teaspoon salt
1 cup Montery Jack cheese, grated
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The Hollar’s Farmers Market Soup

squashFrom Chef Novak
Of The Hollar Restaurant

6 oz Olive oil
8 oz spinach
2 large carrots, finely chopped
1 large onion , roughly diced
6 cloves of garlic, finely diced
3 medium shallots, finely diced
1 large leek, trimmed sliced and rinsed
Zucchini 4 medium thick sliced
One of the following: Butternut squash large chopped, Pumpkin meat large chopped or Beets peeled and chopped. (Chef Novak’s favorite is the squash.)
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Savory Baked Apple with Green Chile

applesFrom Chef Jonathan Perno
Of Los Poblanos Historic Inn & Organic Farm

4 Arkansas Black Apples, Cored
1 cup Water
1/4 Teaspoon Fresh Grated Nutmeg
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/8 Teaspoon Ground Allspice
1/2 Cup Maple Syrup
1/4 to 1/2 Cup Fine Chopped Green Chile
1/2 Cup Butter
1/2 cup Toasted Chopped Pecans
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Roasted Root Vegetables

carrotsfrom Cooking with Kids
Serves 4 as a side dish

2 carrots
2 beets
2 potatoes
2 parsnips
1 onion
1 Tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh or dried rosemary, optional
Preheat the oven to 425 degrees F.

Wash and peel the carrots, parsnips, and beets. Cut the vegetables into 1-inch wedges and put them into a shallow baking pan, spreading them to form a single even layer. Scrub the potatoes and cut them into eighths. Add the potatoes to the pan. Cut the onion in half, then into 1/4 inch thick slices and add to the pan. Drizzle the olive oil over the vegetables. Sprinkle with salt, pepper and rosemary, if using. Toss the vegetables so that the oil coats them evenly.

Bake for 30 to 40 minutes, or until tender and lightly browned.

Learn more about Cooking with Kids at www.cookingwithkids.net.