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
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.
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
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.
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
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.
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.
Sallie donates fresh flowers to our clients because she believes everyone should have access to flowers. Her blossom bouquets bring big smiles to our clients and inspires them to write poems about just that…flowers. Sallie Hoefer is the owner of Soul Friend Flowers in Santa Fe.
Delivery Driver brought me flowers today cut freshly from a thoughtful woman’s garden. So much different from hothouse flowers which have never endured the challenges of the earth or time; having grown up in a controlled secure environment their stems are straight.
Flowers grown in the garden are elegant and wild as they have weathered the storms of life. Wind and rain have sculpted them into individual beauties twisting their stems and bowing their heads as they reach for the sunlight in reverence and gratitude for all they have received.
The wild, who have found their way in this world, intertwine around each other in the vase like a dance enveloping life. Having overcome much they have a grace unknown to those never challenged their wild and untamed beauty intoxicate my senses and possesses my soul.
Did you know we deliver pet food to our clients’ for their pets? We all know the special companionship pets bring to people and our clients are no exception.
As our clients are homebound, a pet companionship is much appreciated and perhaps often needed. Pets provide a special love and friendship that parallels no other. Just like our shown client loving her dogs.
Each Tuesday we deliver a week’s worth of dog or cat food.
Donated cars and trucks have the potential to bring hundreds and sometimes even thousands of dollars for Meals on Wheels food and daily human contact programs for seniors. Donating is easy, the pick-up is free, and your gift is tax-deductible.
To donate your vehicle, call 844-411-5768 or click the below link. A Meals on Wheels Vehicle Donor Support Representative is available seven days a week to answer donor inquiries with an average wait time of 30 seconds or less.
1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal
4 garlic cloves, smashed
4 3″- long strips lemon zest
½ tsp. crushed red pepper flakes
8 large basil leaves
2 lemons, halved
2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
Directions Step 1 Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
Step 2 Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.
Step 3 Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.
Step 4 Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.