This is a soup I discovered in a cookbook about 10 years ago when I was searching for delicious foods that would be healing to my system. The combination of flavors remind me of Thai and Indian cooking, blending the spice and heat of fresh ginger and curry with the cooling sweetness of coconut and cilantro, … More Coconut Mung Bean Soup
So, I make this cornbread pretty much once a week when the weather gets cold up here in the high desert. It is hearty, but light, and blue corn is high in protein and my personal favorite thing : ANTHOCYANINS. Blue corn has the same concentration as blueberries and in studies has been shown to … More Rustic Blue Cornbread with Honey Calendula Butter
This is one of my all-time favorite soups because it incorporates so many of my favorite flavors of this season, and it is so bright, nutritious, and satisfying. It has a rounded balance of textures and flavors that touch on Thai food. This time of year, and let’s be honest, most times of year, are … More Carrot and Tomato Soup with Garlicky Cashew Cream & “quick-pickle” Corn
This has been a summer of extremes and reckoning moments punctuated by joyful harvests and transitions. It was one of the hottest Julys on record, and everything and everyone was wilting. It has rained 3 of the last 4 days now, and it appears Monsoon Season has come to New Mexico once again. When I … More Monsoon Matcha Ginger Cookies w/Cream “Cheese” Frosting
I have always been enamored with all things Italian; I studied Italian in college, read Italian cookbooks to fall asleep, and married a Sicilian man. Olive oil is the quintessential Italian oil, and it varies in complexity and flavor more than any other oil out there. Almonds (also an Italian staple) are a natural, sensual … More Floral Almond & Olive Oil Honey Cake
I love Indian food for all it’s complexity and possibility. I once had a 10 year visa to India, and planned to spend time in the colorful wildness wandering. . . I grew up visiting Devon Avenue in Chicago, a street lined with vendors and Indian restaurants; a street that knows no traffic rules and … More Red Lentil & Carrot Dal with Raw Beet Raita
I believe all sweet things require a balance of salty to even them out. Maybe because I am a desert dweller that grew up by a large body of water, or because I have learned to search out the contradiction in all things. More likely, it is because sweet and salty are closer to UMAMI, … More Skillet Chocolate Chip Cookie with Maldon Salt
Spring is the time when everything is shockingly beautiful where we live. It’s shocking because we spend months kicking up the dust and gazing out to a very sienna landscape, punctuated by moments of sagebrush. But daaaaamn, Spring, you do it right over here. It helps that we live on a farm not far from … More Black Ramen with Nettle Miso Broth
I spend a lot, and I mean A LOT of time thinking about what I am going to bake/cook/create in the kitchen. Every one of my memories is associated with food. Every place I have traveled or want to go has meals that go with it. I married my husband because he was the most … More Blood Orange and Olive Oil Tart
thewildandthetamed 