A little break from the traditional today,
With the weather up into the 80’s, I had a craving for some of the flavors of my roots…
My secret stash ofNew Mexico, Chimayo Red Chili.
Combined with some California sweet corn, sage and cream,
-it takes me back home to the sunny mesas of the high desert.
Tossed with leaf shaped pasta, or
Mafalda, with basil-parsley pesto
Tagliatelle, alla Bolognese