Sides

New Mexican Pecan - Pumpkin Salsa

By: Coyote Cafe - Mark Miller, owner; Bradley Borchardt, chef

1/2 teaspoon brown sugar

1/2 teaspoon salt

1 1/2 pounds pumpkin, peeled, seeded and diced

1/4 cup toasted pecans

1/4 cup dried cranberries

1/4 cup maple syrup<br...

Original Publication: Santa Fe Kitchens, Sides

Crispy Polenta with Gorgonzola Sauce

By: Andiamo! A Neighborhood Trattoria - Joan Gilcrest Gilbert, owner; Esteban Parra,

3 1/2 cups salted water

1 cup polenta (not instant)

2 ounces unsalted butter

1/3 cup Parmesan, grated

1/8 cup chopped rosemary

Red wine vinegar, to taste<br...

Original Publication: Santa Fe Kitchens, Sides

Lemon Southwest Rice

By: Santa Fe School of Cooking - Nicole Ammerman

2 tablespoons butter

1 cup leeks, white part only, cleaned and thinly sliced

1 tablespoon finely minced garlic

2 cups white rice

3 1/2 cups chicken broth, defatted<br...

Original Publication: Santa Fe Kitchens, Sides
Santa Fe Opera, Photos: Ken Howard and Robert Reck