Bread Soup with Swiss Chard
Inspired by the sopas de pan from Chiapas, Mexico, this Bread Soup with Swiss Chard recipe, uses the abundance of swiss chard growing in our fall garden.
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Tag: Cooking Fresh
Atapiño and Apple Cake
This Atapiño and Apple Cake recipe is our twist on an apple brandy cake using Santa Fe Spirits Atapiño Liqueur.
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Sweet Potato “Noodles” with Chile Butter Sauce
In this quick and easy Sweet Potato “Noodles” with Chile Butter Sauce recipe, garlicky strands of sweet potato replace traditional pasta for a nutrient-packed main course or side.
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Miso-Roasted Butternut Squash and Harvest Salad
Our recipe for Miso-Roasted Butternut Squash and Harvest Salad features two of our favorite autumn ingredients, squash and apples, and checks all the boxes for seasonality and layers of texture and flavor.
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Caramelized Garlic and Onion Bisque
In our Caramelized Garlic and Onion Bisque recipe, we cook the onions and garlic slowly over low heat to allow them to caramelize and develop a lovely nutty flavor.
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Seed to Plate, Soil to Sky
Lois Ellen Frank’s forthcoming cookbook, Seed to Plate, Soil to Sky, is a collection of plant-based recipes using ingredients indigenous to the Americas.
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Tomatillo Cucumber Summer Soup
This cool and refreshing Tomatillo Cucumber Summer Soup can be made well ahead of time and served cold.
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Tomato Ice Cream with Candied Basil
In our recipe for Tomato Ice Cream with Candied Basil, the sweet tanginess of tomatoes combined with cream and sugar is a marriage made in heaven.
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Pasta al Pomodoro
Pasta al Pomodoro is our go-to recipe when we have fresh tomatoes; pasta is the perfect vessel to make them shine, and the pomodoro sauce can also be used in a variety of other recipes.
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Bok Choy with Miso Ginger Dressing
A well-stocked pantry ensures you can pull together this simple Bok Choy with Miso Ginger Dressing on short notice.
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Hakurei Turnips with Spicy BONITO Lemon Dressing
Our recipe for Hakurei Turnips with Spicy Bonito Lemon Dressing highlights the sweetness of these root veggies, which are mild enough to be eaten raw but are also delightful when roasted.
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Beans and Chicos
Many recipes use bacon or ham hocks to flavor their beans, but sticking with a basic bean recipe, we impart smokiness with chicos, some fat with the bison tallow, and spice with red chile powder.
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Nixtamalized Hominy Stew
First developed in Mesoamerica over three thousand years ago, nixtamalization is a way of processing dried corn.
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Crispy Bean Cakes
Eat these alone as snacks, on top of salad greens, with eggs, or topped with grilled squash.
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Grilled Butternut Squash
Freddie Bitsoie exchanges the open fire for a stovetop grill in this simple-to-execute squash dish. This recipe would work with any kind of winter squash except spaghetti squash.
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Anasazi Beans with Chile Agave Glaze
Sean Sherman uses tepary beans in this recipe, but they can sometimes be challenging to source, so I substituted another bean long cultivated in the Southwest—Anasazi beans.
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Cooking Fresh: Three Sisters Recipes
These basic formulas are essential to completing more complex recipes featuring the Three Sisters. All of them can stand on their own or be added as side dishes to a meal—and making a pot of beans on Sunday is a great jump on meal prep for the week.
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