Lauren’s Vegan Butternut Squash Chili


  • 1 TBSP Olive Oil
  • 1 tsp ground Cumin
  • 1 tsp ground Ginger
  • 1 tsp Chili powder
  • 5 cloves garlic, minced
  • 4 Cups cubed butternut squash
  • 2 Celery stalks, chopped
  • 1 Red Bell Pepper, diced
  • 1 Green Bell Pepper, diced
  • 1 medium Onion, chopped
  • 1 28 oz can diced tomatoes with juices
  • 6 Cups vegetable broth
  • 1 14 oz can black beans, drained & rinsed
  • 1 14 oz can white beans, drained & rinsed
  • 1 cup dehydrated fake meat crumbles
  • 1 TBSP Balsamic Vinegar
  • 1 TBSP Maple syrup or honey
  • Salt & Pepper to taste


1.  Heat oil in a large pot and add garlic & spices. Cook for 1 minute.

2.   Add next seven ingredients, stir to combine. Bring to boil, reduce heat, simmer covered for 15 minutes until butternut squash is fork tender.

3.   Add rinsed beans, fake meat crumbles, and salt and pepper to taste. Cook uncovered for another 15 minutes.

4.   Once all vegetables are tender and flavors have come together, remove from heat and stir in Balsamic Vinegar and Maple Syrup.

Dwayne’s Calabacitas Green Chile Burritos

This recipe comes from Bueno Foods, via Dwayne Trujillo, Kitchen Angels Vice President of Philanthropy, who added his own magical touches.


  • 2 Tbsp vegetable oil
  • 2 medium zucchinis, diced
  • ½ cup onion, diced
  • 2 garlic cloves fresh, diced
  • One 13 oz. container Bueno Hatch Autumn Roast Green Chile
  • 2 ears of fresh corn on the cob, roasted
  • 10 – 12 sweet cherry tomatoes, roasted and quartered
  • 1 cup Monterey jack cheese, shredded
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • Pinch of oregano
  • 6 tortillas. Scratch made would be best, but store bought is fine


  • Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden
  • Add onion and garlic and sauté for 3 minutes
  • Add green chile, corn, salt, and pepper to zucchini mixture
  • Cover and simmer on medium heat for 5 – 8 minutes, stirring occasionally
  • Stir in tomatoes and pinch of oregano
  • Warm each tortilla on hot griddle. Place ½ cup of squash mixture in the middle of each tortilla, along with 2 tablespoons of cheese
  • Fold each burrito, tucking in ends


  • Add sliced avocado inside or atop burrito
  • Add cooked black beans, pinto beans or cooked Spanish rice to mixture
  • Add hot sauce to calabacitas mixture
  • Make it a smothered burrito and add cheese and red or green chile sauce atop burrito, bake in oven on low heat for five minutes
  • Add meat of your choice

Chef Karen’s Red Chile Posole with Pork

This recipe is from our Food Services Director Karen Price-Coberly’s grandmother, who traveled thirty miles each way to cook for and watch over her grandchildren every day. Is it any wonder that Karen grew up to become a chef!


  • 5 – 6 pounds pork, ground beef, or chicken (cut in large chunks)
  • 1 Tbs garlic (chopped)
  • 1 cup onion (chopped)
  • 1 tsp salt
  • 1 16 oz bag of crushed red chile pods
  • 1 Gallon broth or water
  • 5 Tbs New Mexico red chile powder
  • 1 Tbs garlic powder
  • 1½ cups broth or water
  • Two 24 oz cans of drained hominy


  • Sauté garlic and onion with salt; add meat until browned.
  • Boil crushed red chile in one gallon of water or broth. When done, use blender to form a sauce.
  • In a bowl, mix red chile powder, garlic powder and 1½ cups broth or water to form a roux.
  • Mix meat mixture, hominy, and boiled chile pods in a soup pot and bring to a boil. Add water or broth as needed.
  • Turn heat down, mix in the red chile roux to thicken, and allow to cook on low heat until meat is tender.

Foster a New Mexico Youth – Become a Resource Parent

As a CFYD resource parent (formerly known as a foster parent), you provide safety and nurturance to children who cannot live at home with their families because it is not a safe place for them.

Please click here for more information.
You can also call or email NE Navigator, Marylou Martinez at 575-779-1704 or marylou.martinez@cyfd.nm.gov.

Pasta Primavera with Asparagus, Peas & Kale


  • 1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1 small bunch kale (preferably Tuscan kale), stems removed and leaves roughly chopped
  • 1/3 cup extra-virgin olive oil, plus more for drizzling
  • 1 large bunch fresh chives, chopped
  • Grated zest of 1 lemon, plus 1 tablespoon lemon juice
  • Freshly ground pepper
  • Kosher Salt
  • 1 tablespoon chopped fresh tarragon
  • 1/4 cup coarsely grated pecorino romano or parmesan cheese


Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain pasta and vegetables.

Meanwhile, combine the olive oil, all but 2 tablespoons, chives, lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and puree until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.

Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen if necessary. Serve topped with remaining cheese and chives.

Holiday Cranberry Clafouti

Courtesy of Kitchen Angels ‘Seasons of Santa Fe’ Cookbook. Sold in Kitchenality.


  • 6 oz. fresh or frozen cranberries
  • 1 lemon – grated zest only
  • 6 tbsp sugar
  • ½ cup all purpose flour
  • ¼ tsp salt
  • 2 eggs
  • 1 cup milk
  • 1 tbsp unsalted butter
  • 2 tbsp powdered sugar for garnish
  • ½ cup sour cream for garnish


  • Preheat Oven to 425 degrees.
  • Cut the cranberries in half. In a small bowl, combine the lemon zest and 2 tablespoons sugar; set aside.
  • In a large bowl, sift together the flour and salt.
  • In another, beat the eggs gently and whisk in milk. Add to the flour, a little at a time, and blend until smooth. Sir in the lemon zest-sugar mixture. Let the batter rest.
  • In a 10” ovenproof skillet, melt butter over medium heat, allowing it to coat the bottom and halfway up the sides. When the butter is bubbling, add the cranberries. Stir until they are softened and coated with butter, 2 to 3 minutes. Sprinkle with the remaining 4 tablespoons sugar and cook until the sugar has dissolved and become syrupy, about 2 minutes. Remove from heat.
  • Stir the egg batter and pour it evenly over the fruit. Place the skillet in the oven and bake for 20 minutes or until golden brown and puffed at the edges.
  • Before serving, top each portion with a sprinkling of powdered sugar and a dollop of sour cream.

Serves 2 to 4.

Seasons of Santa Fe Cookbook sold in Kitchenality.

New Comer’s Green Chile Stew – Courtesy of Kitchen Angels ‘Seasons of Santa Fe’ Cookbook


  • 1 large onion cut into 1/2″ cubes
  • 1 garlic bulb, peeled and coarsely chopped
  • 2 chicken breasts, skinless and boneless, cut into 1/2″ cubes*
  • 2 cans chicken broth plus 2 cans water
  • 6 medium red or white potatoes. Cleaned and cut into 1/2″ cubes
  • 1 large carrot, cut into 1/2″ cubes
  • 2 roasted green chiles, cut into 1/2″ slices
  • 1/2 cup canned diced tomatoes
  • 2 tablespoons olive oil
  • Salt & Pepper
  • Optional
  • 1 teaspoon basil
  • 1 teaspoon red chile powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh cilantro leaves


Heat oil in a heavy soup pot and saute the onions, garlic and cubed chicken until onions are transparent. Add the broth and water. Scrape the chicken particles from the bottom of the pot. Add the remaining ingredients, including optional seasonings, if using. Bring to a boil, then reduce heat and simmer for 1 to 2 hours until meat is tender. While cooking, add more broth or water if needed. If desired, thicken the stew by whisking together 1 or 2 tablespoons flour with 1/2 cup of the broth, then stirring it back in the stew. Serve with flour tortillas or sourdough bread.
* Feel free to substitute with boneless pork chops, beef or lamb.

Green Chile Salsa – Courtesy of Kitchen Angels ‘Seasons of Santa Fe’ Cookbook


  • 4 tomatoes – peeled, seeded, diced
  • 4 scallions – chopped, including green parts
  • 2 garlic cloves – minced
  • 1/2 cup fresh parsley or cilantro leaves – chopped
  • 1 can diced green chiles, 4 oz.
  • 2 tablespoons ground coriander
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Combine all ingredients in a medium bowl and mix well. Chill for at least an hour before serving. Tightly covered, salsa keeps for several days in the refrigerator.

Chef’s Joe Coleslaw

Coleslaw is one of America’s classic Summer favorite dishes. We serve coleslaw with our meal entrees and one client replied “I want to compliment all your volunteers. They are so sweet and are always taking time to ask about me. I wish I could give them a hug, but I don’t because of COVID. OMG! You guys are the best! I also need the recipe for the coleslaw. It is just so good!”


  • 1 cabbage head, thinly shredded
  • 1 1/4 large onion (about 2-3 lbs.), thinly sliced
  • 2 fresh carrots, shredded
  • 2 tablespoons vinegar
  • 1 tablespoon roasted garlic
  • 1/2 tablespoon fresh or dried dill
  • 1/3 quart mayonnaise
  • 1/4 tablespoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon pepper


Toss together all ingredients and mix well in a bowl. Serves 10.