We just purchased
fresh roasted green chile and would like suggestions for how to ship some overnight to a family member.
The marinaded steak, pesto and
fresh roasted green chiles a perfect for game day, week day or any day we just need pizza!
Not exact matches
4 tomatoes,
roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle
chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8
green chiles (poblanos or New Mexican),
roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons
fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
The recipe is best with
fresh, fire -
roasted (Hatch season is still a couple months away)-- but substituting an 8 - ounce can of
green chiles will do in a pinch!
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled
fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano
chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark
green leafy
greens, like kale or spinach, roughly chopped 1 cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes
Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico
chile powder and chipotle
chile powder in equal proportions 2 tablespoons chopped
fresh flat - leaf parsley Salt and freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell peppers,
roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced
green olives Garnish: Flat - leaf parsley
1/2 cup tamarind pulp 3/4 cup water 4
green chiles such as jalapeños, seeds and stems removed, sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped
fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4
green New Mexican
chiles,
roasted and peeled, stems and seeds removed, chopped
3 oz dried ancho
chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced
roasted green chiles 3 10oz cans fire -
roasted diced tomatoes with chipotle 1/2 cup finely chopped
fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
Some of the best hands - off chicken tacos slow - cooked until tender, juicy and flavor - packed to the nines with chipotle peppers,
fresh lime juice, Ro - tel fire
roasted tomatoes and
green chiles plus taco seasoning.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp
chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped
fresh cilantro (I didn't have any
fresh so I used dry but
fresh is best) 3 Tbs chopped
green onions 2 cups cooked and shredded chicken (boiled,
roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
Dive into our freshly prepared Chipotle Orange Salad with mandarin oranges, fire -
roasted corn, fresno
chiles, avocado slices and black beans on
fresh mixed
greens, topped with tortilla strips.
Almond Sauce Stir - Fry Autumn's Best Stuffed Acorn Squash Autumn Millet Bake Baked Falafel with Fava Bean Salad & Harissa Ballpark Nachos Barley Butternut Risotto Bengali Cabbage Curry Best Salad Ever Black & White Chili Blackened Tofu with Creole Sauce Braised Chicken (of the Woods) with Sauerkraut Bulgur Bowl Butternut Chickpea Curry Butternut Chickpea Fritters Butternut Vegetable Risotto Cantaloupe Risotto Carmelized Tofu & Brussels Sprouts «Cheese» Enchiladas with Chili Con TVP «Chicken» and Broccoli in Black Bean Sauce Chickpea & Broccoli Casserole
Chiles en Nogada Chinese Orange Tofu & Vegetables Chipotle Butternut Tacos Citrus -
Roasted Tofu Collard
Green Curry Coriander Tempeh & Zucchini w / Couscous Upma Cornbread Stuffin» Stuffed Acorn Squash Crab» Cakes & Chipotle Tartar Sauce Creamed Sorrel with Lentils on Toast Crispy Crunchy Tofu Pockets Curry Pie Enchiladas Verde with Cashew Crema Easy - Peasy Pot Pie Farm
Fresh Stir - Fry Free - Form Lasagna Ginger - Orange Stir - Fry
Green Bean Masala
Green Curry Stuffed Banana Peppers
Green Kuri Curry Grilled Potato Pesto Pizza Guinness Pie Herb
Roasted Tofu & Fingerling Potatoes Isa's Tempeh Crab Cakes Italian Polenta Bake Jamaican Veggie Patties Japchae Komatsuno
Greens in Ginger Miso Sauce Lentil & Eggplant Curry Lentil Quinoa «Falafel» Lightly Seared Chicken of the Woods Mushroom with Basil Polenta and Garlicy Swiss Chard Maple Mustard Glazed Tofu & Brussels Sprouts Okra Bowl Orange Sesame Tofu & Garlicky Swiss Chard Orange - ish Broccoli & Bok Choy Stir Fry Pakistani Red Lentil Dal Pan
Roasted Hen of the Woods Mushrooms with Tatsoi Mustard
Greens and Pumpkin Maple Polenta Pesto Stuffed Eight Ball Zucchini Plantain & Black Bean Enchiladas Pierogies and Sauerkraut Pistachio Crusted Tofu Pomodori Col Riso Pumpkin & Black Bean Casserole Quinoa Stuffed Acorn Squash Red,
Green & Blue Quinoa
Roasted Cauliflower Tacos with Blood Orange - Avocado Salsa
Roasted Delicata Squash Root Vegetable Shepherd's Pie Savory Kale & Mushroom Filled Buckwheat Crepes Seitanic Pot Pie Seven Spice Lentil Bulghur Balls Sorghum Risotto Southern BBQ Tofu Spaghetti Squash with Brazil Nut Basil Pesto, Oven
Roasted Tomatoes, & Spinach Southwestern Sweet Potato Shepherd's Pie Stewed Eggplant & Okra Stuffed Acorn Squash Stuffin» Stuffed Acorn Squash Stuffed Cabbage Sugar Snap Peas & Millet Bowl Summer Stuffed Portobellos Summer Tomato Tart Sweet Potato Falafel Sweet Potato Kale Balls Sweet & Sour Stir - fry Southern Fried Chicken of the Woods Mushrooms Szechuan Eggplant Tacos Al Pastor Taco Pie Tempeh Curry Tempeh Tacos Thai Basil Eggplant Thai Inspired Garden Curry Tomato Basil Polenta Stacks TunaNOT Casserole Tteokbokki VegLoaf Veggie Lentil Loaf White Ruffle Eggplants Stuffed with Ginger Sesame Zucchini Noodles Yemenite Eggplant Casserole
Aloha Cakes Autumn Apple Buckle «Baked» Apples Banana Bourbon Pecan Waffles Banana Pancakes Basic
Green Smoothie Formula Beignets Blender Waffles Buckwheat Crepes & Cinnamon Spice Apples Chard - Filled Omelettes Cherry Coconut Pancakes Cornmeal Pancakes &
Fresh Peach Compote Fig & Basil Bagels French Toast Hashbrowns Maple Cranberry Corn Muffins Migas & Tomato - Chipotle Coulis Patty Pan Muffins Quick & Easy Oatmeal Ricotta Stuffed Challah French Toast Roan Mountain Corn Gravy
Roasted Banana (Chocolate Chip) Muffins Rosemary Orange Cornbread French Toast Sausage Stuffed
Chiles Rellenos Tempeh Tube Sausage Zucchini Cinnamon Rolls
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4
fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium
green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire -
roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Organic fire
roasted corn, onions and
green peppers are combined with
fresh vegetables and black beans, and mildly seasoned with
green chiles and Southwestern spices.
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic
green bell or poblano peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic
green Anaheim
chile,
roasted, seeded and chopped 2 organic jalapenos,
roasted, seeded and chopped 1/4 cup
fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)
Mushroom Larb 1 lb mixed mushrooms (shiitake, cremini, white, etc.), roughly chopped 1 tbsp
roasted rice powder 1/4 cup chopped
fresh cilantro 2
green onions, chopped 2 tbsp chopped shallots 3 tbsp chopped mint leaves 1/2 tsp cayenne pepper 2 tbsp lime juice 2 tbsp fish sauce 1 tsp garlic and red
chile paste cabbage leaves cilantro
Thai Pesto 2/3 cup unsalted dry
roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated
fresh ginger with the juice 2 long
green Thai
chiles, seeded and chopped (I used
fresh cayenne
chiles) 1 small bunch
fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of
fresh mint leaves 1 large handful of
fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
4 ears
fresh corn, shucked 4 strips bacon, chopped 4 tablespoons unsalted butter 1 tablespoon minced
fresh thyme 4 cloves garlic, minced 1 leek (white part only), chopped fine 1 rub celery, chopped fine 1 bay leaf 6 cups milk 2 small red potatoes, quartered 3/4 cup chopped New Mexican
green chile that has been
roasted and peeled, seeds and stems removed Salt and freshly ground black pepper to taste 1/8 cup chopped
fresh basil for garnish
Roasting and Peeling
Chiles Certain large fresh chiles, such as New Mexico green chiles and poblano chiles, have a tough outer skin that must be removed before
Chiles Certain large
fresh chiles, such as New Mexico green chiles and poblano chiles, have a tough outer skin that must be removed before
chiles, such as New Mexico
green chiles and poblano chiles, have a tough outer skin that must be removed before
chiles and poblano
chiles, have a tough outer skin that must be removed before
chiles, have a tough outer skin that must be removed before using.
SEASONAL SPREAD something that tastes good right now — 6 SHISHITOS & SHROOMS tempura style,
fresh cilantro & sriracha dipping sauce — 8 MEAT & CHEESE BOARD artisan meats and cheeses & other goodies — 12 BURRATA & PISTACHIO TOAST
fresh cheese & pistachio crusted baguette — 9 WAN NA BONE beef marrow bone, mushrooms confit, pickled cauliflower, wild arugula & ale glazed shallots — 15 CRAB HUSHPUPPIES lump crab, cornmeal, jalapeño & maple butter — 8 HONEY FRIED CHICKEN cayenne crust & honey glaze — 10 UNCLE JOSH»S ENCHILADA muenster cheese, beef picadillo,
fresh onion,
green chile cream & cilantro — 7 OVEN
ROASTED CAULIFLOWER
fresh thyme, butter & parmesan cheese — 8
This sauce features the bold flavor of
Roasted Pueblo Chiles (similar to New Mexico Green Chiles) along with fresh lime juice and roasted
Roasted Pueblo
Chiles (similar to New Mexico
Green Chiles) along with
fresh lime juice and
roasted roasted garlic.
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup
roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or
green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped
fresh cilantro or Thai basil (or a combination of the two) *
fresh lime juice to taste for serving - optional * sriracha or your favorite hot
chile sauce for serving (I used my homemade
chile garlic sauce)- optional
Every fall here in New Mexico they sell
green chiles in 25 lb boxes that they
roast fresh for you at the grocery store.
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled
fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano
chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark
green leafy
greens, like kale or spinach, roughly chopped 1 cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes
Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Soft Taco Filling: Stewed Mushrooms With Onions And Garlic Hongos Guisados Ingredients: 12 ounces
Fresh Mushrooms, washed and chopped into 1/2 - inch pieces 1/2 medium Onion, diced
Fresh Hot
Green Chiles To Taste (Roughly 2
Chiles Serranos Or One Chile Jalapeno), stemmed, seeded and finely minced 2/3 cup Any Poultry Broth Or Water 1/2 small Lime, juiced 1 Tbsp Olive Oil 1 Ripe, large tomato,
roasted or boiled, cored, peeled -LSB-...]
Menu items will vary daily: Continental Breakfast (Pre-first course and available throughout breakfast):
Fresh Baked Pastry of the Day House - made Honey Granola Assorted Clover Yogurt First Course: Olea olive oil rosemary muffin or biscuit House - made cherry lime preserves and seasonal fruit Fruit smoothie shooter and seasonal fruit Second Course Entree: Poached farm egg on cheesy grits fritter and wilted mustard
greens, with creole butter emulsion and Hobbs bacon and Whole wheat strawberry pancakes with lemon mascarpone and basil seed syrup Cachapa with barbacoa short ribs, avocado tomato salsa,
chiles, queso fresco and a sunny - side up fried egg and Key lime pancakes with graham streusel and cream cheese syrup Scrambled eggs with summer squash potato gruyere gratin,
roasted red pepper arrabbiata, and an Italian sausage patty and Sweet garam masala French toast, peach compote, toasted macadamia, and lychee panna cotta Chilled summer fruit soup with whipped crème fraiche, lemon verbena oil, and lime - scented grapes and Soft scrambled eggs with crab,
roasted crab and toybox tomato salad, lemon basil dressing, crumbled bacon, and grilled sourdough bread