Recipe: Sausage Gravy
Pair with the Blue Corn Fried Chicken recipe in the A New Harvest Season article in the April 2016 issue. Sausage Gravy Serves 4 1 pound ground Italian sausage 1⁄2 cup canola oil 2 cups heavy…
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Category: Recipes
Recipe: Mashed Sweet Potatoes
Pair with the Blue Corn Fried Chicken recipe in the A New Harvest Season article in the April 2016 issue. Mashed Sweet Potatoes Serves 4 2 sweet potatoes, peeled and diced 2 cups 2 percent milk 2…
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Blue Corn Fried Chicken
From the A New Harvest Season article in the April 2016 issue. Check out the recipes for Mashed Sweet Potatoes, Sausage Gravy and Sweet Potato Chips for the complete meal…
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Recipe: Green Chile Cast-Iron Corn Casserole
From the "A New Harvest Season" article in the April 2016 issue. Green Chile Cast-Iron Corn Casserole Serves 4 This dish was created for Pueblo Harvest Cafe’s annual Thanksgiving buffet and turned out…
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Recipe: Red Chile Sauce
From the Jemez Chilaquiles recipe in the A New Harvest Season article in the April 2016 issue. Red Chile Sauce Serves 4 16 ounces red chile purée 1 teaspoon onion powder 1 teaspoon garlic powder 1…
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Recipe: Carne Adovada
From the Jemez Chilaquiles recipe in the A New Harvest Season article in the April 2016 issue. Carne Adovada Serves 4 1 pound pork, cut into 1⁄4-inch cubes 1 yellow onion, diced 2 quarts chicken…
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Erin Wade’s Salad Days
Above: The Nutty Pear-fessor salad is served at Vinaigrette, her restaurant next door to her Modern General. It’s made with grilled Bosc pears, bacon crumbles, toasted pecan halves, and tangy Maytag…
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