Find great LOCAL recipes here: https://farmersmarketsnm.org/resources/shopper-resources/recipes/

Arugula Pesto

Peppery arugula pinch-hits for basil in this memorable pesto. Try it as a spread on baguette slices or as a pasta sauce. (One cup coats 12 ounces cooked pasta.)

Ingredients

• 1/2 cup walnuts
• 1/4 cup finely shredded Parmesan cheese
• 4 cloves garlic, halved
• 2 cups firmly packed fresh baby arugula, fresh baby spinach or fresh basil leaves
• 1/2 cup olive oil
• Salt

Directions

1. In a medium heavy skillet, toast walnuts over medium heat for 5 to 7 minutes or until you can smell the aroma of the walnuts, shaking the skillet once or twice during toasting. (Be attentive, as nuts burn quickly.) Remove skillet from heat; let walnuts cool for a few minutes.
2. In a food processor or blender, combine walnuts, Parmesan and garlic. Cover and process or blend with several on/off turns until walnuts are coarsely chopped. Add arugula. Cover and process or blend with several on/off turns until leaves are coarsely chopped.
3. With the machine running, gradually add olive oil and process or blend to the consistency of soft butter. (If you prefer a smooth, thin pesto, add more oil. If you want a thicker, chunkier pesto, add a little less oil.) Season to taste with salt.
4. Refrigerate up to 2 days or freeze up to 3 months. (Divide mixture into 1/3-cup portions before freezing, so you only have to thaw as much as you need.)

source: http://www.midwestliving.com/recipe/arugula-pesto

New Mexican Cabbage Stew

Cool weather is fast approaching, and this recipe makes the most of fall crops, including crisp cabbage, sweet carrots, flavorful onions, and spicy chiles. Full of healthful vitamins and minerals, this stew is very versatile; you can leave out the meat for a vegetarian dish, or add other seasonal vegetables such as turnips or potatoes as they are available. However you choose to prepare it, serve up bowls of New Mexican Cabbage Stew with a side of tortillas, avocado, fresh cilantro, sour cream, or your favorite condiments.

Ingredients

(4 servings)

• 1 pound meat (We used chicken thighs, but you can select from any cut of chicken, beef, or pork. Just make sure it’s local!)
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 Poblano chile, chopped
• 1 cup chopped red chile (or green…or a mix of both)
• 1/2 of a medium head of green cabbage, chopped
• 2 tablespoons minced chipotle chiles in adobo sauce (2 chiles, but you can add more to taste)
• 1 tablespoon tomato paste (try this recipe for making your own)
• 4 cups chicken broth
• 5 large cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt
• Choose queso fresco, sour cream, diced avocado, fresh cilantro, or lime for garnish

Directions

1. Heat oil in a large pot (about 8-quart) over medium heat.
2. Brown your meat on all sides. Remove from pot and set aside.
3. To the pot add the chopped carrots, onions, poblano chile, and chopped garlic. Cook for about 10 minutes or until soft, stirring frequently to make sure the vegetables don’t stick to the bottom of the pot.
4. Add the chopped cabbage and cook until soft (about another 10 minutes).
5. Add the tomato paste, chopped chipotles, cumin, and salt and stir until incorporated with the other ingredients. Stir in the chicken broth.
6. Add the browned meat, if using, back to the pot. Bring the stew to a simmer, then cover and cook until the meat is cooked through (how long depends upon the meat used, but for chicken thighs it will be about 30 minutes).
7. Remove the soup from the heat and serve! Dish into individual bowls and top with your choice of fresh cilantro, chopped avocado, slices of lime, sour cream, or queso fresco.

Note: This is not a very spicy dish, but is is flavorful! Add more (or less) chiles to taste.

source: http://farmersmarketsnm.org/recipes/

Miso Dumpling Soup with Autumn Squash

Prep Time 20 minutes | Cook Time 20 minutes | Total Time 40 minutes

Soup

• 6 cups water
• 1/3-1/2 cup white miso paste (I use non GMO, low-sodium)
• 1 inch fresh ginger, grated
• 1/2 kabocha or other autumn squash, sliced or cubed
• 4 ounces shiitake mushrooms, sliced if large
• 4 green onions, sliced
• pomegranate arils, for topping

CSÁRDÁS Muffin

‘Grow what grows best in your garden’ advised a friend as we struggled through the first of our gardening year in Espanola. Seven years later we concluded that in our sunny valley, in heavy clay soil mixed with rich home made compost our garden bursts with mostly leafy greens from late February until the beginning of November. Number one of the greens is Swiss chard. I’m Hungarian. Swiss chard was not my favorite vegetable. But our family started growing it because it grows well where we live…

We wasted a lot until we finally “tamed” the sometimes too strong, “green” taste by mixing the leaves in omelettes, cooking it together with the more favorable  kale, or adding white wine and Parmesan for a pasta sauce. Our most favorite recipe makes me realize that Swiss chard still has huge potentials in our kitchen.

John, my husband wants to call it Compost Pie – I don’t think anyone would want even a bite of it with that name… I just call it CSÁRDÁS Muffin – named after the popular Hungarian folk dance. I hope it gives you the energy and the mood to dance when you taste it.

This is the filling of our “muffins”:

1 lbs Swiss chard
8 oz mushrooms
a handful of basil ( or 2 Tbs pesto)
a small onion – all chopped
2 cloves of garlic, crushed
and a few dashes of olive oil to sauteé it all together. Salt and pepper to taste.
Add 3-4 eggs for creamier consistency.

The crust of the muffins are made of good quality sliced whole wheat bread. We chose Oroweat because it is easy to shape in place. Cut out the largest circle you can from 12 slices of bread and fill a well greased muffin tin with the bread circles. Fill the crust with the chard-mushroom mix, top it with your favorite cheese, and bake it until it turns golden – about 15 minutes at 350 degrees.

When this is for dinner our picky children (2 and 6 year-old Perpetuum mobiles) don’t realize that they have just eaten the largest amount of leafy greens in one sitting EVER.

Fresh corn and basil polenta with sauteed oyster mushrooms, zucchini and fresh pea shoots in a chipotle cream

Bring milk, butter and water to boil, slowly add polenta, whisking as you add.  Add corn and basil, s&p to taste, will take about 20 minutes of cook time and will thicken, pour into 10×14 sheet pan spread and cool.  Sautee zucchini and garlic with mushrooms.  Puree chipotle with fresh bell pepper and add to half & half, cook on low heat for 10 minutes.  Pour into bottom of shallow bowl and stack squares of cooled polenta,  top with sauteed veg fresh pea shoots and Voila!!!

Bon apetit!!

with love from the kitchen of Karen Todd

Radish Soup