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”
” … subtly rich dish with a piquant after-bite …”
Bored with chicken enchiladas, tacos, and stir-fry? Here is a spicy, flavorful stuffed chicken to wow your palate. This dish is perfect paired with potatoes, rice or pasta. Ingredients 4-6 large boneless chicken breasts 3-4 links chorizo sausage 1 small carton basil and tomato feta cheese 4 Tbsp. red pepper tapenade (oil reserved) 1 smallContinue reading “Chorizo-Stuffed Chicken Breasts With Red Pepper Tapenade, Capers and Spiced Feta Cheese”
For years, I’ve baked pizza once a week for my family, using a handmade whole wheat crust and healthy toppings like turkey pepperoni to fill up our growing family with a healthier version of one of America’s favorite foods. And when I discovered I had Celiac, homemade pizza was one of the most difficult foodsContinue reading “Easy-Schmeezy Gluten-free Pizza”