This is a simple recipe with roots back to the U.S. Southern States. Use your smoky sausage of choice but we like Andouille sausage. Serve with sauteed greens and a tall glass of sweet iced tea.
We use fresh, shelled limas but you could prepare and cook dried lima beans then continue with the recipe. This recipe could be done in a slow cooker too.
This is not a quick dish to make but this New Mexico Red Beef Chili is worth the effort. We used beautiful New Mexico dried chiles, chuck roast, onions, garlic and seasonings. Serve with warm corn tortillas and a side of Mexican Pinto Beans. Some sliced avocados would be a great add too.
This beautiful red sauce can be used for enchiladas or tamales or use it in our New Mexico Red Beef Chili recipe. This sauce will store for up to a week in the refrigerator and up to a year in the freezer.
The browned bits of leeks, fresh mushroom stock, makes this Creamy Mixed Wild Mushroom Soup heavenly, start to finish. Mushrooms included fresh portobello, shiitake and dried, hydrated porcini. A wonderful wintery soup. Adapted from an Ina Garten Recipe, Foodnetwork.
Select firm, ripe avocados for this Summer Avocado Soup recipe. Under or over ripe avocados will not give you the best results. Hass avocados are the best if they are available. Don't bother making these with Pinkerton avocados or the soup will be beyond bland. This recipe took inspiration from Marcela Valladolid.