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Author: Stephanie Cameron

Breakfast Quinoa Bowl

If you’re looking for a healthy way to start your morning, this Quinoa Breakfast Bowl is the perfect dish. Quinoa is packed full of healthy fiber and protein. Using almond and coconut milk to cook the quinoa takes this savory grain and makes it perfect for breakfast. Feel free to make any additions or substitutions to the recipe to fit your breakfast mood. Try cardamom instead of cinnamon or adding hemp hearts instead of chia seeds. Breakfast bowls are one of the easiest things to tailor to your own taste preferences. Breakfast Quinoa Bowl recipe adapted from Gena Hamshaw’s...

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Digging In: Sol Harvest Farm and MAS

Our latest episode of Digging In takes us to Sol Harvest Farm. We loved seeing the rows of green life bursting through our dry New Mexican soil, and the budding friendship between farmer Ric Murphy and Executive Chef Marc Quiñones of MÁS warmed the cockles of our hearts. By the end of our two-day shoot, the two men had exchanged business cards and created a new business relationship. This is what Digging In is about—supporting the farmers and chefs in our community and helping to build bridges between them. The continuation of these communities is with you, the readers,...

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Colkegan’s Fire

The mesquite smoked malt of Santa Fe Spirits’ Colkegan single malt whiskey makes for a perfect finish to edible’s “Up in Smoke” issue. Enjoy with a bit of water or try the cocktail below. 2 ounces Santa Fe Spirits’ Colkegan single malt whiskey 1 ounce rosemary simple syrup (recipe below) 1 ounce fresh lemon juice 3–4 shakes Angostura bitters 1 sprig rosemary for garnish Soak top quarter of rosemary sprig upside down in 100 proof alcohol for five minutes. Place all ingredients into a cocktail shaker, shake vigorously for 10 seconds and strain into a rocks glass. Put sprig...

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Early Summer Issue: Up in Smoke

READ THE DIGITAL EDITION For New Mexicans, the ability to harness smoke and fire has led to some of our most beloved food traditions. These practices not only impart flavor to our dishes, they also connect us to our food, community, and humanity in ways that are at once visceral and cultivated. With the days heating up, we begin the summer by considering the fiery side of our local cuisine. New Mexico’s intimate relationship with fire, in its many forms, provides the heart and soul of our state’s food—from the forest fires that threaten our water supply to the...

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Charcoal-Cooked Veggies

recipe by Colin Shane, Arroyo Vino • photo by Stephanie Cameron Charcoal-Roasted Beets Recipe by Colin Shane, Arroyo Vino 8 medium red and / or yellow beets with tops     still on, if possible 2 tablespoons toasted piñon or pine nuts 1 tablespoon fresh horseradish, peeled and grated 3 ounces goat chèvre 1 Granny Smith apple, thinly sliced or diced 2 tablespoons extra-virgin olive oil 2 teaspoons lemon juice 2 teaspoons whole grain mustard Spicy bitter greens (arugula, dandelion,     watercress, etc.) Balsamic vinegar Sea salt and fresh cracked black pepper Mesquite charcoal Fill your grill with the...

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