Pappardelle with Squash Blossoms, Broccoli, Basil and Goat Milk Brie


Douglas Merriam

The following recipe is by Chef Matt Yohalem of Il Piatto Farmhouse Kitchen in Santa Fe, and is featured in the June 2014, Farm and Ranch issue. It’s best enjoyed with fresh, locally grown ingredients.

To make the pesto:

1 cup first basil

1 Tablespoon pine nuts, lightly toasted

½ cup extra virgin olive oil

Zest of one lemon

½ Tablespoon roughly chopped green garlic clove

1 Tablespoon chopped parsley

Pulse all ingredients in a Cuisinart until chunky but consistent. Set aside at room temperature.

To make the pasta dough:

1 pound all-purpose flour

4 eggs

1 pinch salt

1 Tablespoon olive oil

Water as needed Continue reading

Native Alder Plank Herb Salmon and Shrimp

Served with a Three Sisters Ragout

Serves 6

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Chef Jack Strong offers up this salmon and shrimp dish. “Three Sisters,” he explains, “is a Native combination of corn, beans and squash that is a traditional ancient farming technique. These three ‘sisters’ depend on each other to grow and thrive when planted together.” Continue reading

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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