Come September in New Mexico and parts of Colorado, the onset of Autumn is heralded by the smell of roasting chiles in the air. Whether you’re feeding a crowd or creating a special date night dinner for two, we’ve got a green chile recipe to celebrate the harvest season. In my family, Thanksgiving or Christmas...
When I first started cooking more plant-based and vegan recipes I struggled to find a Caesar salad that had the crunch, punch, and protein of a traditional Caesar. This recipe has double the crunch, and double the protein, with a nice punch in the dressing without all the fat, & no oil.
Everyone has their favorite version of chili. Some like it spicy, some like it mild, some like it red, some like it green. If you’re like me, you can eat chili all winter long and be happy as can be. It’s easy to make, stores well, and is the perfect match for many other dishes. Before I had a large family, I used to store it in the freezer and warm it up as needed. Now we never have any leftovers, ever! The kids beg for it, and if it gets approved by them, it’s approved by me. That makes life so much more straightforward, plus it is one of my top favorite things to eat. It also keeps us nice and toasty in these cold winter months in Colorado.
