An indulgent cookie, perfect for autumn holidays. We’ve made the frosting optional but is it, really?



  • 1 cup salted butter
  • 1/4 cup fresh sage, chopped
  • 2 cups brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin purée
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
    Frosting (optional)

  • 2 cups powdered sugar
  • 1/4 cup butter
  • 2 teaspoons vanilla
  • milk, to desired consistency


Melt 1/2 cup butter over medium heat, adding all chopped sage. Stir constantly until butter foams up. Remove pan from heat and let cool.

In a large bowl, cream brown sugar and remaining butter. Slowly drizzle in your browned butter and sage mixture. Add two eggs and mix well. Mix in pumpkin puree and vanilla extract.

In a separate bowl, whisk dry ingredients together and then slowly incorporate your dry ingredients into the pumpkin mixture.

Plop good-sized spoonfuls of dough onto greased cookie sheets, giving them plenty of room to spread. Bake at 350 degrees for 15 minutes or until edges of cookies are just browned. Cool on wire rack.

Mix frosting ingredients together, adding milk slowly until desired consistency is reached. Drizzle or spread over cooled cookies.

A scrumptious vegetable laden lasagna perfect for summer.


  • 3 or 4 medium scallop squash, sliced 1/4 inch thick
  • 1 large jar of marinara
  • 12 oz ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • salt
  • olive oil


Place scallop squash slices in a single layer on cooling rack on a baking sheet and sprinkle liberally with salt. Let sit for at least one hour at room temperature, then pat squash dry with a clean cloth or paper towel.

Oil a 9×13 baking dish or large casserole and place 1/3 of the squash in a single layer on the bottom.

Top with 1/3 of the marinara, 1/3 of the ricotta, and 1/3 of each of the parmesan and mozzarella cheeses. Repeat 2 times, finishing the lasagna with a layer of mozzarella and parmesan.

Bake at 375 degrees for approximately 1 hour, uncovered, until top is golden and lasagna is bubbly.


  • fresh green chiles, rinsed


Place chiles over an open flame (propane or charcoal grill, fire with grate, gas stove, etc.) and turn them regularly to get an even layer of char on the outside of the skin. When fully browned, place chiles in a bowl or other container with lid or cover with plastic wrap for 10-15 minutes to allow chiles to keep cooking (this will help to loosen any uncharred skin). Keep in refrigerator and use within a few days or place in freezer safe containers and freeze for up to 12 months.

Run chiles under cool water to remove charred skins, stems and seeds before eating. Freezing chiles with seeds inside will allow hot flavors to amplify, so keep that in mind. You can peel/seed chiles before freezing if you would prefer.

Chiles can also be roasted in a 375 degree oven until skin is browned (but open flame roasting is preferred).

Beautiful acorn squash with a mouthwatering maple glaze.


  • 2 acorn squash
  • olive oil
  • maple syrup or local honey
  • salt and pepper to taste


Preheat oven to 375 degrees.

Cut squash in half from stem to tip. Scoop out seeds and pulp, then cut squash into 1/8″ thick crescents. Place on rimmed baking sheet and drizzle with olive oil.

Bake for 30-45 minutes, or until bottom is golden brown. Turn squash over, salt and pepper to taste, and brush on honey or maple syrup. Put back into oven for 10-15 minutes or until golden and delicious.

Enjoy summer with this delicious side salad highlighting fresh fruits and vegetables.



  • 1/4 cup red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil

  • 3 cups watermelon cubes
  • 3 cups coarsely chopped heirloom tomatoes
  • 3 cups coarsely chopped cucumbers
  • 1 cup chopped basil
  • 1/2 cup chopped red onion
  • 3/4 cup crumbled feta cheese


Combine vinegar, salt, pepper and oil; whisk well.

Gently toss remaining ingredients in a large bowl.

Pour vinaigrette over salad and toss to coat. Serve immediately.

A tart lemony vinaigrette and crisp, delicious vegetables.


  • 2 cups fresh corn, cooked
  • 1 medium zucchini, diced
  • 2 medium tomatoes, cored and chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • coarsely ground black pepper


Combine corn, zucchini, tomatoes and mint.

Combine oil, lemon juice, honey, salt and pepper; whisk.

Pour over salad and mix gently. Serve with lettuce.

A classic Spanish soup perfect for New Mexico’s summer temperatures.


  • 4 large fresh tomatoes, peeled and diced
  • 1/2 cucumber, peeled and finely diced
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup minced green onion
  • 1 large jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 pinch dried oregano
  • 1 pinch cayenne pepper
  • freshly ground black pepper, to taste
  • 1 pint cherry tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 lime, juiced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • salt and ground black pepper, to taste
  • 2 tablespoons thinly sliced fresh basil


Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.

Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.

Place 1/3 of the tomato mixture into the blender. Cover, turn blender on and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.

Perfect for brunch or dinner. Complete with beautiful, farm fresh eggs and your favorite herbs.


  • 12 ounces spaghetti
  • 4 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 1 red chili pepper, sliced
  • 1/2 cup chopped fresh herbs
  • 4 large eggs
  • 1/4 cup shaved Parmesan


Cook spaghetti according to package directions; drain and return it to pot.

In a small saucepan, warm 3 tablespoons of the olive oil with the garlic and red chili pepper, until the garlic begins to sizzle; 2 to 3 minutes. Add to the pasta in the pot, along with the herbs, and toss to combine.

Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set, 2 to 3 minutes. Serve the eggs on the spaghetti. Garnish with Parmesan.

A simple appetizer with fresh tomatoes and basil.


  • 8 plum tomatoes, diced
  • 1/3 cup chopped fresh basil
  • 1/4 cup shredded Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 loaf French bread, toasted and sliced


In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices. 

A delicious salsa with fresh ingredients. Simply add chips.


  • 11 ounces whole kernel corn
  • 4 ounces sliced black olives
  • 1 1/2 cups diced plum tomatoes
  • 3/4 diced red onion
  • 1 red bell pepper, seeded and diced
  • 1 1/2 teaspoons minced jalapeno pepper
  • 1 avocado; peeled, pitted and diced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt


Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt. 

A perfect side salad for hot summer days.


  • 8 ears of fresh corn in husks
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 red onion, chopped
  • 1 cup chopped fresh cilantro
  • 1/2 cup olive oil
  • 4 cloves garlic, peeled and minced
  • 3 limes, juiced
  • 1 teaspoon white sugar
  • salt and pepper to taste
  • 1 tablespoon hot sauce


Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.

Preheat grill for high heat. Remove silks from corn, but leave the husks.

Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.

Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.

In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad. 

A toasty version of a traditional carrot soup.


  • 6 to 8 large carrots
  • 1/4 cup olive oil
  • salt
  • 6 cups vegetable stock
  • 1 piece ginger, an inch long, peeled
  • 1 sprig thyme, plus more for garnish
  • 1/2 large sweet onion, chopped
  • 2 large garlic cloves, chopped
  • freshly ground black pepper


Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.

Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.

Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.

Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.

Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme. 

Celebrate the pumpkin with this scrumptious bread. Goes beautifully with softened butter, fig jam, or cream cheese.


  • 1 2/3 cups flour
  • 1/3 cup light brown sugar
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves, or to taste
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup vegetable oil
  • 10 ounces pumpkin puree
  • 1/2 cup toasted pecans or walnuts, chopped


Preheat oven to 325 degrees F. Spray one large loaf pan, about 9″ x 5″, with cooking spray.

In a large bowl, mix together first seven ingredients. In another bowl, blend the remaining ingredients together.

Combine all ingredients and stir well until smooth. Spoon into loaf pan and lightly smooth out the top with a spatula.

Bake about 1 hour and 15 minutes, or until cake tester comes out dry and clean. Cool thoroughly.

Apples, raisins and chopped nuts with a heavenly brown sugar meringue.



  • 2 large egg whites
  • 1 1/2 cups firmly packed brown sugar
  • 2 tablespoons of water

  • 1/2 cup unsalted butter at room temperature
  • 1 cup firmly packed brown sugar
  • 2 large egg yolks
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large apples, cored and grated on the
    large holes of the grater
  • 1/2 cup toasted chopped walnuts
  • 1/2 cup raisins
  • 2 cups spooned and leveled flour


Position a rack in the middle level of oven. Heat oven to 350 degrees. Grease a 9″x9″ baking pan or casserole dish.

To make the meringue, place the egg whites, brown sugar and water in the top of a double boiler. Put enough water in the bottom of the double boiler to touch the bottom of the top pot. Over high heat, beat the egg whites with an electric mixer until peaks form, 3-5 minutes. Set aside.

For the cake, beat together butter and brown sugar until fluffy; add egg yolks and blend well. By hand, stir in baking soda, salt, cinnamon, ginger, cloves, grated apples, walnuts and raisins. Fold in the flour, blending well but being careful to not overmix.

Spoon batter into the prepared pan and smooth the top. Spread meringue evenly over the batter. Bake until top is crisp, about 45 minutes. If you serve it while warm, the meringue will crack when you cut it, but that’s a good thing. If you want nice, neat uniform slices, serve the cake the next day.