Beet and Apple Salad

chopped applesRecipe from KidsCook! in New Mexico

1 16-oz. can julienned beets, rinsed and drained
3 Tablespoons salad oil
3 Tablespoons white wine vinegar
1 teaspoon shredded orange peel (zest)
2 Tablespoons orange juice
1 Tablespoon diced fresh mint or 1 teaspoon dried mint, crushed
1 teaspoon honey
2 cups torn romaine lettuce
1 coarsely chopped tart green apple
2 Tablespoons sliced green onion
Fresh mint for garnish (optional)
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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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Blades’ Bistro Watermelon Gazpacho Recipe

Gazpacho recipe
Photo: by Kitty Leaken

Watermelon Gazpacho
recipe from Chef/Owner Kevin Bladergroen
of Blade’s Bistro

1 lb seedless watermelon meat (set some cubes aside for garnish)
3 red bell peppers de-seeded, coarsely chopped
3 cucumbers, peeled, de-seeded, then coarsely chopped
2 Tablespoons chopped garlic
½ lb seasoned croutons (can omit for gluten-free)
Salt and pepper to taste Continue reading

Roasted Apricot, Frisée and Arugula Salad with Goat Cheese Vinaigrette and Famers’ Market Honey

apricotCreated by Chef Andrew Nichols of The Club at Las Campanas

Chef Nichols’ salad is so perfect with the 2010 Kongsgaard Chardonnay that the wine‚Äîand a corkscrew‚Äîis part of the recipe. “This salad will taste great with the wine,” he says. “”The richness of the apricots and cheese will complement the richness of the Chardonnay, but the touch of acidity in the wine will balance the dish and pairing to perfection.”

five fresh apricots
1 bunch watercress
1 handful arugula
1 bunch frisée
2 Tablespoons local goat cheese
1 Tablespoon red wine vinegar
1 Tablespoon rice wine vinegar
4 Tablespoons extra-virgin olive oil
1 Tablespoon farmers’ market honey
2 limes
black pepper mill
micro plane (fine)
1 bottle of Kongsgaard 2010 Chardonnay
1 corkscrew

A couple of hours before you begin to prepare the salad, put the wine in the refrigerator so it cools down. Preheat your oven to 450 degrees. Mix 2 tablespoons of honey with 2 tablespoons of lime juice and reserve. Halve your apricots and place on a sheet pan. Drizzle each half with the honey and lime mixture and sprinkle with salt. Cut two slices of baguette about 1/2 inch thick and drizzle with the olive oil. When the oven is hot put the apricots in and cook for about 5-8 minutes. You can cook the baguette at the same time, but only cook it for 4 minutes so it remains soft on the inside. While the apricots are cooking, rinse and dry the lettuces and reserve. Whisk together the two kinds of vinegar, goat cheese, a pinch of salt, two turns of cracked black pepper and extra-virgin olive oil. Remove the apricots and bread from the oven and allow to cool. Dress your greens with the vinaigrette and a pinch of salt and plate. Place the toasted baguette and roasted apricots on the plate as well. Drizzle everything with the rest of the honey-lime sauce and add a couple of turns of black pepper. Zest the remaining lime over the top of all the food. Remember to remove the bottle of wine from the refrigerator thirty minutes before serving the salad so that the wine isn’t too cold. Open and enjoy!
Serves two