Author Archives: chefmegan
Simple, but thoughtful vegetable salads are one of my favorite things to both make and eat. I love pairing two or three vegetables together with a simple dressing that lets the produce shine. I especially like taking an ethnic influence to marry the flavors, like I did in this Japanese combination.
I make chopped salads just about everyday. They are a great way to enjoy vegetables. I love leafy green salads, but sometimes I would rather skip the greens and focus on other veggies.
March was a busy month! It’s time for another update before we get too far into April. I stayed busy between working at the greenhouse, private dining gigs, and other fun stuff I’ll discuss more below. I haven’t had as much time to post recipes as I would have liked over March, but such is life. And I’ve had issues with my photo library the past few weeks, so I haven’t posted anything in a while. Hopefully, I’m back on track now.
The first day of Spring was a few weeks ago. In Santa Fe, we are experiencing the usual Spring weather – windy sunny afternoons and chilly mornings / evenings, with the occasional snowstorm! It was cold and cloudy a few mornings ago and this turned into a “wintry mix” of rain and snow. I’m ready for a true spring.
In contrast, a week ago the fruit trees are blossoming. Cholula and I went on a jog through my neighborhood. There were apricot, peach, and cherry trees in full bloom. Last year we had a bad freeze in January and a bad spring for blossoms. I’m hoping for a good fruit season in spite of the snow.
Pesto is a crowd pleaser. It’s truly greater than the sum of it’s parts. The combination of flavors and its divine texture make it one of my favorite sauces. It’s commonly available in the refrigerator section of grocery store, but those pestos are never very good. It’s a very rewarding experience to make it yourself.
Tough it appears to be a healthy addition to ones diet, it’s generally loaded with various fatty ingredients to give it a creamy texture. My avocado pesto is a whole foods plant-based answer to the classic recipe.
I have probably enjoyed more kale in the last year, than all my previous years combined. Kale is a nutritious and delicious vegetable that is gaining popularity among people looking to add healthy foods to their diet. Kale can be prepared in many ways, but to preserve as many nutrients as possible, I try to enjoy it raw.
Kale Family Values
Wild grassy kale, the ancestor of today’s big leafy green kale, is the mother of the entire cabbage family.
Expanding on the concept of the Dragon Bowl I talked about a few weeks ago, I’m going to post more recipes that might inspire you to build a your own. The vegetables and grains are the easy part, but not everyone has a repertoire of dressings and sauces to make their sauteed spinach and brown rice into a meal. So, here is a fantastic sauce recipe! I consider all the ingredients pantry items, which means you can most likely make this sauce even when you think you’re overdue for a trip to the market.
The other night, I made a Thai inspired “Bangkok” Bowl with this almond sauce. Peanut sauce would have been a more obvious choice, but I wanted to make the sauce using more raw ingredients.
Last weekend’s snow prompted me to make this warming stew. With a freshly made batch of harissa in my fridge, this nutritious and flavorful dish took only 20 minutes of active cooking time.
This dish is a classic Tunisian breakfast favorite. It’s interesting how many traditional cuisines have such savory and robust foods for breakfast. Although we celebrate the start of the day with some fairly hearty breakfasts in Santa Fe, like with chile smothered breakfast burritos, I think most people like to ease their appetite awake with more simple fare. Either way, this stew is delish, no matter what meal you decide to enjoy it.
Harissa is a North African chile paste that seasons everything it touches a delightful spice. It is most commonly found in Tunisia, and can be found at ethnic markets. Why not make this tasty condiment yourself and leave the sodium and other questionable additives at the factory?
Harissa is a blend of chiles, spices, garlic and olive oil. It’s traditionally used to liven up soups, stews, grilled eggplant and couscous.
Tuesday was the first spring-like day of the year. I decided to make a raw soup to celebrate the changing of the seasons. I have been looking forward to making this recipe all winter, and the weather finally gave me a reason to make it. Only two days later, it’s snowing. Oh Santa Fe, you keep us guessing!
This soup is an adaptation of a traditional Moroccan soup, not a contemporary raw food recipe. Semantics are an interesting thing, however, in Morocco they refer this dish as a salad.
Being a vegetarian for many years, hummus has always been one of my staple foods. Packaged hummus is never as good as the kind you can make at home. I learned this early on when I was in college. When made from scratch, hummus can be one of the most delicious, economical and healthy recipes in your repertoire.
Hummus is the Arabic word for “garbanzo bean”. The dish that we refer to as hummus, is a middle eastern dish of pureed garbanzo beans with ground sesame seed butter and seasonings.