Let’s Eat!
Recipes from community cooks
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Each month the Santa Fe Farmers’ Market Institute issues an e-mail newsletter filled with stories illustrating the impact of the Institute’s programs, event coverage, community interviews, timely agriculturally-related articles, and the ever-popular RECIPES FEATURING SEASONAL PRODUCE.
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Recipes Archive
Chicken Saltimbocca
When I want a dinner dish that is a combination of easy and incredibly delicious, I reach for chicken saltimbocca. An Italian dish, saltimbocca means “it jumps in the mouth”, and I can’t think of a...
Beef Bourguignon
When the weather cools, I can’t wait to start preparing soups and stews again! Beef bourguignon is one of those dishes that feels like it was made for a cozy weekend dinner with friends and family....
Three Meat Meat Loaf
My favorite way to make meat loaf is based on a Mark Bittman recipe in his How to Cook Everything. It’s a free form loaf, that is, one that the cook shapes rather than one shaped by a loaf pan. I...
Polenta and Fried Eggs
I’m hooked on Monte Vista Organic Farm’s Floriani red flint corn polenta. An heirloom corn originally cultivated in northern Italy, Floriani makes a nicely thick and creamy polenta with a rich...
Sauteed Mushrooms for Risotto or Orzo
Farmer Jennifer Fresquez recently posted a photo of a mushroom risotto she made from a Deborah Madison recipe in Vegetarian Cooking for Everyone. Her shiitake mushrooms came from Asher Singer of...
Red Turkey Posole
This year’s Lotus Farms turkey prompted me to make a red chile posole during Thanksgiving week. I adapted a red chicken pozole recipe from Steve Sando’s The Rancho Gordo Pozole Book, making the red...
Chile Paste for Red Turkey Pozole
It’s the time of year for posole and many other cold-season dishes. To prepare for a making a red turkey posole during Thanksgiving week, I recently made a chile paste and froze it. I’ll pull it...
Spinach salad and lemon vinaigrette
Now that our long, hot summer has ended and cooler temperatures have set in, spinach is returning to the market. I bought some especially tender spinach recently from Green Tractor Farm and made it...
New Mexican Posole Verde
When I make posole, I usually wing it. I might use pork, might use lamb, might use chicken or turkey – whatever I have on hand that appeals to me at that moment. But this time, I looked at a number...
Local assorted mushroom croquetas with Tucumcari Mountain yellow cheddar
The RecipeIngredients Yields 24 mini croquetas 1/8 lb grated Tucamari Mountain Cheddar 1/4 lb assorted local mushrooms finely diced (We used Lion’s mane and Shitake from Southwest Mushroom...
Chicken Cacciatora
Some version or other of cacciatora is my favorite way to prepare chicken. I love one-skillet, stove-top methods, and cacciatora certainly is that. I recently purchased a spatchcocked half chicken...
Panzanella
Seize the day! Late summer calls for panzanella. Zucchini and other summer squashes are plentiful, and so are many varieties of tomatoes and basil. On one of many very hot days recently, I wanted...
Chef Zachary Perron’s Roasted Poblano Corn Chowder
The RecipeIngredients 2T olive oil 1 large red onion, chopped 5 pounds Roasted Poblano Peppers, skinned and seeded 6 cloves garlic, roasted, skinned and seeded 1 gallon almond milk, unsweetened ½...
Fried Green Tomato Sandwich
I love fried green tomatoes and usually eat them as a side. But a couple of days ago, I came across a recipe for a fried green tomato sandwich in Deborah Madison’s Vegetarian Cooking for Everyone. I...
Beef Italian Sausages with Bell Peppers, Onions, and Garlic
One of my favorite dinners to prepare a day ahead of a dinner party is Italian sausage links with bell peppers and onions and garlic. I recently bought beef links from Lazy BG and bell peppers in...