Still Hungry? – November 2016

It’s the season for giving thanks, and in the fading light of autumn we—like the sky, which opens in the void left by fallen leaves—begin to turn inward, finding more space in ourselves. Of course, for some, what this really means is making more space in our bellies for Thanksgiving dinner… So this month at Local Flavor, we’re making room at our table (and in our stomachs) for the rich cornucopia of local tradition, culture, and this high-desert earth’s vast yield. From traditional Pueblo fare, straight from the land, to New Mexico’s Spanish heritage, to a beloved local chef’s native Swahili cuisine, to food that even, and especially, children can concoct, there’s a place at our table for everyone—and we hope you’ll join us.

Green Chile Stew

Excerpted from The Rancho de Chimayó Cookbook: The Traditional Cooking of New Mexico 50th Anniversary Edition by Cheryl Alters Jamison and Bill Jamison Continue reading

French Toast Even a Child Can Make!

A traditional favorite for kids is to make breakfast in bed for Mom. Says Beth Draiscoll of Zia Diner, “I cannot think of anything more iconic than homemade French toast with fresh berries. Even fairly young children can help, as this is very simple and still delicious!”

6-8 eggs

1 loaf of bread—I like a tasty bread with a soft crust like challah or brioche, but even inexpensive white bread will work

1 1/2 cups milk, half and half or a combination of the two

1 teaspoon vanilla

1 Tablespoon maple syrup Continue reading

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)
Continue reading

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.

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