Peas with Baked Ricotta 
and Bread Crumbs

Peas with Baked Ricotta by Deborah MadisonPeas with Baked Ricotta 
and Bread Crumbs
A light supper for 2

Olive oil
1 cup high-quality ricotta cheese, such as hand-dipped 
full-fat ricotta
2 to 3 tablespoons fresh bread crumbs
4 teaspoons butter
2 large shallots or 1/2 small onion, finely diced (about 1/3 cup)
5 small sage leaves, minced (about 11/2 teaspoons)
11/2 pounds pod peas, shucked (about 1 cup)
Grated zest of 1 lemon
Sea salt and freshly ground pepper
Chunk of Parmesan cheese, for grating 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

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
Continue reading

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.)
Continue reading