2 tablespoon vegetable oil

2 cups chicken stock

2 tablespoons butter

1 cup chopped onion

3 garlic cloves, minced

1 1/2 cups roasted, peeled, seeded and chopped New Mexico green chilies

3 tablespoons flour

1 tablespoon jalapeno pickle juice

1 teaspoon cumin seeds, toasted and ground

1 teaspoon Mexican oregano

1 teaspoon salt or to taste

1 teaspoon fresh ground pepper

1 cup fingerling potatoes, diced in ½ inch cubes

1) Rub chicken with vegetable oil and season lightly with salt and pepper. Heat a 6-quart or larger pressure cooker over medium heat. Add chicken and sauté until thighs start to brown. Add ½ cup stock and close lid of pan. Bring up to pressure to second ring and set timer for 6 minutes. Carefully release steam and pour chicken and stock into a large bowl

2) Place butter in the pan and allow to melt. Add onions and garlic and sauté over medium heat until they brown slightly. Stir in roasted chilies

3) Sprinkle flour over onion mixture, stir in and let cook for 4 minutes

4) Stir in pickle juice, remaining stock, cumin, oregano, salt, pepper and potatoes

5) Bring stew to a simmer and cover. Bring up to pressure to second ring and set timer for 8 minutes. Carefully release steam and check that potatoes are tender. Remove bones from the thigh with 2 forks and serve.

2 tbs grated fresh ginger

1 tbs chopped garlic

3 cups Roma tomatoes, chopped

1 cup blended oil

8 cups vegetable stock

1 1/2 tbs curry powder

1 tbs coriander powder

1 tbs cumin powder

1/2 tbs turmeric

1 tbs ginger powder

1 tbs dried thyme

1 large sweet potato, diced

1 small butternut squash, diced

2 cups black beans, pureed

2 tbs tomato paste

1 small can coconut milk

1/3 cup sherry wine

2 tbs rice wine vinegar

salt to taste

Directions: On medium heat, place the oil, onion, ginger and garlic into a soup stockpot. Sautee until soft. Add the spices (curry, coriander, cumin, turmeric, ginger and dried thyme) Sautee until the aroma of the spices comes up. Add the tomato paste and sautee until fully incorporated. Add the Roma tomatoes and sautee until all of the ingredients are blended together into a paste. Add black bean puree and sautee for a few minutes. Add the vegetable stock, sweet potatoes and butternut squash and let them simmer until the vegetables are soft. Once soft, add the coconut milk, sherry wine and rice wine vinegar. Finish by adding salt to taste.

12 oz. can black beans cooked or 12 oz local pinto beans cooked and seasoned, pureed

3 cups quinoa, fully cooked

1 cup grilled squash

1/2 cup caramelized yellow onions1/2 cup sauteed oyster mushrooms, chopped fine

1 Tbsp. roasted, peeled green chile, diced

1 Tbsp. paprika

1/2 Tbsp. ground Cumin

Sliced Tomatoes

Fresh Goat Cheese

Method:

Puree beans in food processor

cook quinoa fully, add extra water if necessary.

grill squash seasoned with salt, pepper and canola oil.

julienne and caramalize onions, deglaze with white wine

slice and sautee mushrooms, season with salt and pepper

roast, peel and dice green chile

Combine ingredients, taste for seasoning, prepare patties.

Cook in cast iron skillet or plancha (griddle)

serve with sliced tomato and your favorite local cheese

Mix flour, chile powder, cumin and salt and set aside.

Place eggs, milk and melted butter in a blender and blend until smooth. Add dry mixture gradually, blending all ingredients to a smooth batter.

Heat small, non-stick pan to medium hot. Pour approximately 1/4 cup of batter into the hot pan. Cook 1 minute, flip and cook 1 more minute. Remove to a plate or parchment paper.

Saute
3 c. chopped tomatoes
1 tsp. cumin
1/2 tsp. salt
1 tsp. pepper
Add to turkey, stir and continue to cook
together for another 8 minutes

In a bowl, whisk together:
1 3/4 c. cottage cheese
1 egg
1 tsp. dried oregano
1 tsp. dried basil

In another bowl, mix together:
1 1/2 c. mozzarella
1/2 c. shredded cheddar
1/4 c. parmesan

METHOD:

Remove turkey sauce from heat, then built the lasagna in a 9×13 pan.

1. Spread 1/4 of turkey mixture (sauce) on the bottom of the pan

2. Place three noodles on top with no overlapping and avoiding the edges

3. Spread 1/2 of the cottage cheese mixture (CC) on noodles

4. Spread another 1/4 of the sauce on the CC

5. Sprinkle 1/3 of the chese mixture (cheese) on top of the sauce

6. Place three more noodles

7. Pread final 1/2 of the CC

8. Spread another 1/4 of the sauce

9. Spread about 4 cups of raw spinach on the lasagna

10. Cover with another 1/3 of the cheese

11. Place final 3 noodles

12. Spread final 1/4 of sauce

13. Sprinkle final 1/3 of cheese on

Cover with tin foil. Bake at 350 degrees for 1 hour, or until pasta is tender. Remove tin foil and bake for 10 more minutes uncovered. Let sit 5 minutes before serving.

Quick Reference for building the lasagna:
1.  Sauce
2. Noodles
3. CC
4. Sauce
5. Cheese
6. Noodles
7. CC
8. Sauce
9. Spinach
10. Cheese
11. Noodles
12. Sauce
13. Cheese

DOUGH

Ingredients
1 lb. Cold butter (cut into small pieces)
7 c.. AP Flour
1.75 to 2 c. ice water
2 Tbs. Salt

METHOD:

Toss butter pieces in flour and cut with a dough knife until butter and flour are
incorporated. Work the dough lightly with
minimal kneading with hands until the flour and butter are in pea size pieces. Add water and salt and form a ball, add more water if needed. Let dough relax in cooler for at least 30 minutes before using.

FILLING

Ingredients
8 sliced applies
3 lemons juiced tossed with sliced apples
8 red onions caramelized in half lb. butter
1 c. balsamic vinegar, cooked in
caramelized onions until reduced

TOPPING

4 c. Grated Gouda or regular manchego

METHOD:

Quarter the large dough ball. Quarter each quarter to make the tartlets. Roll out each tart and fill with 1/4 of the apple filling. Cover with 1/4 of balsamic red onions. Fold around the edges, overlapping each preceding piece. Cover each tartlet with 1 cup of cheese. Spray each with egg wash. Repeat. Bake at 350 for 20 minutes.

 Chimichurri Sauce

Ingredients
2 grilled apples
2 grilled tomatoes
2 grilled red onions
2 grilled serrano peppers
4 garlic cloves
Fresh chopped herbs
1/4 c. lemon juice
1/4 c. apple cider vinegar
1 c. extra virgin olive oil
salt and pepper

METHOD:
In a food processor, blend all ingredients except oil. Add oil in a slow, steady stream.

Chilean Salad

Ingredients
2 tomatoes, cut in wedges
1 frenched red onion
Parsley, chopped
Salt and pepper
1 c. lemon juice
2 c. olive oil

METHOD: Toss all ingredients.

Mushroom Empanada

Ingredients
1 yellow onion
2 Tbs garlic
4 c. Sliced mushrooms
2 c. grated jack cheese
6’ pizza dough per empanada (or pastry dough from above recipe)

METHOD:
Saute vegetables, when done add cheese. Fold empanadas with half piece of dough.

Ingredients

Fruit Mixture:

8 c. Mixed stone fruits, pitted and sliced
1 c. Sugar
1 1/2 Tbsp. Fresh squeezed lemon juice
1 pinch salt
2 Tbsp. + 2 1/2 tsp. Corn Startch

Streusel Topping

2 1/4 c. All purpose flour
2 1/4 c. Rolled oats
1 c. Brown sugar
1/2 c. Sugar
1/2 tsp. Cinnamon
1 tsp. Salt
2 Sticks cubed butter
METHOD:
1. For the fruit mixture, combine all ingredients and set aside for a half hour.

2. For the streusel, combine the dry ingredients together. Add the butter and toss to coat with the flour mixture. Using your hands, or pastry cutter, work the butter into the dry mixture until it resembles granola.

3. Preheat the oven to 425

4. Place the fruit mixture in a 9 inch pie plate or 8×8 cake pan. Sprinkle the streusel topping over the fruit. Bake for 30 minutes. Rotate after 15 minutes.

5 Let the crisp cool slightly before serving

6. Enjoy!

Ingredients

1/2 lb. Farmers’ Market mixed greens
1/2 lb. Farmers’ Market arugula
1/2 lb. Radicchio
1/2 lb. Assorted beets
1 c. New Mexico Cherries
1/4 c. White balsamic vinegar
1/4 c. Spanish olive oil
1/2 c. Canola oil
2 Tbsp. Fresh thyme
2 Tbsp. Shallot
Salt and White pepper to taste

METHOD:

All greens should be washed carefully to avoid any dirt, rocks, or bugs. Make sure to dry the greens as best you can to avoid any wilting.

Take herbs, shallots, salt, pepper, and cherries; blend thoroughly in a blender until smooth. If need be, add vinegar to ease this process. Slowly, while blender is on, add oil (combining them ahead of time is OK). You will notice the dressing begin to thicken, if it doesn’t that is also OK.

Clean all beets with a clean rag under cold water, this will ensure that there is no extra dirt in your roasting pan. Add all beets to a medium depth roasting pan, fill half-way with water, and the other half with plain vegetable oil. At this point you may add whatever herbs or seasoning that you desire. Cover tightly with foil, and cook on low head, about 350 degrees for about an hour.

Check the tenderness, and continue if need be. Remove and cool overnight if possible. The skin of the beets should easily peel off at this point; this can be a bit messy. Cut into desired sizes, usually those that are smaller than a bite.

In a large mixing bowl add a handful of greens, small handful of beets, and a couple tablespoons of dressing. Mix very well to coat everything evenly.

Some may add cheese or nuts to enhance texture and flavor.

Ingredients

6 medium size Farmers’ Market green or yellow zucchini, cut in half and then cut in half again (length-wise)
Olive Oil Cooking Spray
4 medium heirloom tomatoes, diced
1/2 sweet onion, finely chopped
1/2 c. pepita seeds, roasted and ground into powder
3/4 tsp. kosher salt
1/2 tsp. black pepper, freshly ground

METHOD:

Preheat oven to 375 degrees.

Wash and cut zucchini and set aside. Spray olive oil on sheet pan to prevent zucchini from sticking and burning, then place them on the sheet pan. Roast in the oven for 5 minutes, then turn over and cook another 10 minutes. Remove from oven, salt and pepper to taste. Return to oven and cook an additional 7 minutes until completely roasted. Remove from heat.

In a medium size cast iron saucepan, over medium to high heat, cook onion and garlic until caramelized. Add tomatoes and cook until soft, stirring to prevent burning, for 3 minutes or until tomatoes are soft. Remove from heat and set aside.

Place 4 pieces of the roasted zucchini onto each plate, top with cooked tomatoes, and sprinkle with ground pepita seeds.

Serve immediately.

“The U.S. will continue to lead culinary innovation by embracing international flavors and preparations, converting these into contemporary dishes that elevate the dining experience,” said Mr. Di Lemis.  “Today, there are many culinary trails being blazed by extremely creative chefs, farmers and mixologists.  Those that lead the way through the next year and beyond will do so with a profound understanding and integration of the dynamic, global marketplace.”

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