When our neighbors told us they were heading to Taos for the weekend to pick apples at a family orchard, they asked if we might want a few apples. After a bit of chatting, we came upon a plan: they’d bring home a lot of apples, and I’d turn them all into jelly, applesauce andContinue reading “How To Turn 40 Apples Into Jelly, Pies, and Applesauce”
It is harvest season here in New Mexico … in our gardens and orchards. It is also one of our most favorite times of year when the aroma of fresh roasting green chile is present at grocers across the state. This recipe is a wonderful way to blend some fresh roasted green chile with peaches on the over-ripe side, as the more tender meat will produce more juice as the peaches are heated.
Light and delicious, these tacos are delicious served up with black beans. Fish Tacos with Aioli Sauce, Radicchio, & Avocado (makes 10 tacos) 10 fresh corn tortillas 1 1/2 lbs. Dover Sole or other white, flaky fish 2 1/2 Cups Salsa 1 Cup Fresh Cilantro, coarsely chopped 1 1/2 Cups Radicchio, coarsely chopped 3Continue reading “Fish Tacos With Spicy Aioli, Radicchio, and Avocado”
A Bombshell Day Some days are what we’d call Red Letter Days. You know, the ones that hold special significance for us. Like the birth of a child or the day we get married or the first day of an important career milestone. Other days are what I like to call Bombshell Days. Those areContinue reading “A Bombshell Day”
This loaf is rich, moist and dense enough to serve for breakfast, an afternoon snack or even as a dessert topped with whipping cream spiked with a touch of ground ginger and cinnamon. It also easily doubles. If you’re baking for gluten and gluten-free, check the end of the recipe for tips on dividing theContinue reading “Gluten Free Poppyseed Pumpkin Loaf”