Still Hungry? April 2017

Like homesteading itself (timeless, creative, sustainable), many of our homesteading stories of yore haven’t lost their inspiration or relevance, and the folks who graced the cover shots haven’t lost their touch. If you’ve yet to check out our past homesteading stories (visit, we suggest you meet jewelers Marian Denipah and Steve LaRance in last year’s “Working with the Earth”; homesteader, mother, blogger extraordinaire Erin O’Neill in “A Life Home Grown,” 2015; and sustainable inspiration and Ampersand Sustainable Learning Director Amanda Bramble of “In Harmony,” 2012, our very first homestead issue.

The inherently fresh and forward-looking feel of springtime, new growth, longer days becomes yet more personal, down-to-earth and magical when you meet the folks who have their hands in this local soil—metaphorically or literally—creating, reviving and gleaning its bounty. We asked Erin, Amanda and Steve for their takes on “down-home” recipes, and in return, they shared with us tastes of themselves, this earth, and simply some delicious down-homestead goodness.

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Still Hungry – July 2016

What is summer? What does it taste like? Here in Northern New Mexico, summer means local patios and portals; fresh, cool (local!) cucumbers and peaches, corn and tomatoes—enjoyed outside, of course. It’s dips in the Rio Grande and Abiquiu Lake; the sweet-smelling relief of that damp high-mountain earth; the shade of a venerable old apricot tree…and it’s apricots, too. Come to think of it…Summer isn’t easily defined or reduced to one feeling or flavor. Still, we were curious this month about what our local connoisseurs of flavor had to say. So we asked two of our our favorite patio restaurants to tell us what the heat of summer tastes like to them. And sure enough, both Vinaigrette’s Erin Wade and Midtown Bistro Chef Angel Estrada shared with us recipes that exemplify the bright, cooling and refreshing tastes of the hottest season of the year. Continue reading

Still Hungry? May 2016

Type “uses for beer” into a search engine and you’ll get plenty of hits—for instance: “9 Surprising Uses for Beer!” or “14 Household Uses for Beer!” But let’s be serious here for a moment, put down the mouse and say to yourself (in a stern voice), “Why do we need 14 uses for beer?” Isn’t it enough just for beer to be beer? So I did what any intrepid reporter would do: I opened a beer and called an expert. In this instance, my expert was Chef Allen Smith of the Santa Fe School of Cooking, and he told me I’m wrong,; beer does have another purpose in life, and that purpose is to transform food, not as an accompaniment, but as an ingredient. “I cook with beer pretty often,” Chef Allen says. He likes to take advantage of the many flavors available in a brew. “They can really enhance a recipe,” he says, adding that cooking with beer can be a challenge for the novice: “You have to know the flavor of the beer and be careful not to overpower the food.” Hoppy, darker beers have a nice nut-like flavor, and hold up in heavier dishes. “Sometimes,” for instance, “a soup or a stew needs a kick.” Add beer, which livens up dishes like carne adovada, since it adds such richness that “you can cut down the amount of butter you might use.”

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Chef Perno’s French Green Lentil Salad with Winter Squash


Chef Jonathan Perno grew up in New Mexico in a household that had a “lot of traditional New Mexico food, especially around the holidays.” Meals were always at the table and the food was the focal point. “We were always excited when she made cakes,” Chef Jonathan says of his mother. He and his brothers would crowd into the kitchen to see who got the beaters, the spoon and the bowl to lick clean. Continue reading

Lobster Salad

compound diningAs seen in the August 2014 Still Hungry? featuring Chef Mark Kiffin of The Compound Restaurant

Yield 4 servings

3 ears sweet corn, shucked and cut off of the cob

2 Maine lobsters approximately 1¼ pounds each, cooked in boiling salted water for 6 minutes, then cooled in ice water

1 medium red bell pepper, cut into small dice

1 medium red onion, cut into small dice

1 small bunch basil, minced Continue reading

Grilled Salmon Filet with Fennel Salad, Ratatouille and Basil Oil

grilled salmon

Douglas Merriam

The following recipe is by Chef Matt Yohalem of Il Piatto Italian Farmhouse Kitchen, and is featured in the June 2014, Farm and Ranch issue. It can be made in large part with farm-fresh, local ingredients. Enjoy!

2 ½ cups extra virgin olive oil

½ cup fresh basil, leaves only

1 Tablespoon chopped parsley

1 ½ Tablespoons chopped garlic

2 lemons, zest and juice

4 boneless 4-6 ounce salmon filets (wild salmon if possible)

1 small eggplant, peeled and roughly chopped (1 inch squares)

1 red onion, ½ roughly chopped

2 bell peppers, 1 roughly chopped

1 zucchini, roughly chopped

1 head of fennel, stalks removed and roughly chopped

1 ripe heirloom tomato, roughly chopped

½ cup white wine

Salt and pepper


In a small Cuisinart or blender, combine ½ cup olive oil, ¼ cup basil, chopped parsley, ½ tablespoon chopped garlic, zest of one lemon. Puree. Set aside. Continue reading