Chimichurri for grilled meats, eggs, vegetables, sandwiches, or as a dip for bread and tortillas- in other words, pretty much anything.

Red Chile Glazed Carrots – A little tequila and New Mexico red chile turn carrots into a mouthwatering side dish.

Peppered Preserved Lemon Butter – A salty lemony compound butter that can be used on just about everything.

A fat free Cherry Date Nut Bread that is perfect for breakfast or afternoon tea

Crispy Carrot and Parsnip Patties with a Spicy Chipotle Yogurt Sauce

Latvian Stew – Braised pork with carrots, dried apricots, and a potpourri of spices.

Green Chile Chicken Tamales – Not just for the holidays.

Shrimp and Andouille Jambalaya- Cajun style. A quick & easy meal for any night of the week.

Avocado Onion Salad with Sweet and Spicy Pepitas, Cotija Cheese, and a Garlic-Lime Vinaigrette.

Pan fried Breakfast Chimichanga with scrambled eggs and beans (or chorizo), smothered in New Mexico red chile

This salad is a meal – Homemade Green Chile Sausage, oranges, boiled egg, vegetables and a light lime vinaigrette.

Slow Cooked Red Beans with lots of flavor and spice. Just add cornbread for a complete meal.

Olive Brine Pickled Vegetables – A quick & easy pickling process

Calabacitas Cornbread- Squash, Corn and roasted chile folded into a cornbread batter makes a hearty and spicy piece of cornbread.

Sweet and spicy preserves made with fresh peaches and roasted New Mexico chile. Small batch – no pectin.

Green Chile and Cheese Breakfast Bake- A hearty and spicy start to your day

A chilled Three Onion Green Chile Soup topped with toasted pinon (pine nuts), sour cream and fresh herbs.

A smoky barbecue sauce made with apricots. Great with chicken and pork.