Korean Chicken Bites

roasted chick peas + quinoa + romaine + cherry tomatoes + roasted red peppers + cucumbers + kalamata olives + feta cheese + herbed parmesan dressing

Greek & Grain (Gf)

caramelized onions + blue cheese + sunflower sprouts

Crispy Pork Belly & Tomato Jam

sauteed kale + snow peas + roasted carrots + broccoli + sunflower sprouts

Salmon & Himalayan Rice (Gf)

black bean hummus + traditional hummus + grilled flatbread + seasonal radish + baby carrots + shishitos + dates + cotija cheese

Super Delicious Hummus Duo

roasted garlic spread + red bell peppers + green chile chimichurri

Sliced Steak & Ports

Crispy Tofu Bites (Gf)

apples + hatch green chile + pecans + caramel sauce + vanilla ice cream

Apple Green Chile Empanada

oven roasted chicken + green chile chimichurri + artichokes + provolone

Chimichurri Chicken

A vibrant blend of tri-color quinoa, offering a nutty flavor and a delightful chewy texture, perfect for a nutritious gluten-free meal.

Tri-Color Quinoa (Gf)

cornmeal dusted + peppadews + jalapenos + lemon basil aioli

Spicy Calamari & Peppers (Gf)

garlic-tahini yogurt + green chile chimichurri

Really Good Fries (Gf)

romaine + parmesan + tomatoes + croutons + avocado-lime & jalapeno caesar dressing

Spicy Lime Caesar

locally sourced beef + Hatch green chile + Tucumcari green chile cheddar + locally baked green chile-cheddar bun

Sixty-Six Green Chile Cheeseburger

Crispy chicken fingers served with golden fries, perfect for a satisfying meal.

Chicken Fingers & Fries

Roasted Veggie & Quinoa Bowl

tri-color quinoa + oven roasted tomatoes + squash + zucchini + curried cauliflower

Harissa Portabella (Gf)

A delightful mini Caesar salad featuring crisp romaine lettuce, crunchy croutons, and a creamy dressing, topped with Parmesan cheese.

Small Caesar

Cheesy Flatbread

green chile cheesy grits + red chile shrimp + tortilla strips

New Mexico Shrimp & Grits (Gf)

sliced steak + truffled parmesan fries + roasted portabellas

Steak Frites Bowl (Gf)

Margarita

apples + rhubarb + strawberry + raspberry + blackberry

Forrest Berry Pie

broccoli + roasted carrots + kimchi + red rice + spicy korean sesame bbq sauce

Korean Fried Chicken Bowl

Cut boneless, skinless chicken thighs or breasts into bite-sized pieces, around 1 to 2 inches each.

Cut the chicken

Season the chicken pieces with salt and pepper and let them sit for 10 minutes to absorb the seasoning.

Season the chicken

Toss the chicken in a mixture of cornstarch and flour until fully coated on all sides. This will help it get crisp when fried.

Coat the chicken

Heat vegetable oil in a deep heavy-bottomed pan or fryer to 350°F (175°C).

Heat oil

Fry the coated chicken pieces in batches for 4–6 minutes each, or until golden brown and cooked through. Do not overcrowd the pan.

Fry chicken in batches

Remove the chicken bites with a slotted spoon and let them drain on a wire rack or paper towel-lined plate.

Drain the fried chicken

In a saucepan, stir together gochujang (Korean chili paste), soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.

Combine sauce ingredients

Bring the sauce to a simmer over medium heat. Let it cook for 3–5 minutes, stirring frequently, until it thickens slightly.

Simmer the glaze

Place the fried chicken pieces into a large bowl and pour the warm Korean glaze over the top. Toss well to coat all the pieces evenly.

Toss chicken in sauce

Sprinkle toasted sesame seeds and chopped green onions over the coated chicken bites. Serve immediately while hot and crispy.

Garnish and serve

Garlic

Soy sauce

Brown sugar

Gochujang (Korean chili paste)

Sesame oil

Sesame seeds

Vegetable oil

Boneless chicken thighs or breasts, cut into bite-sized pieces

Cornstarch

Salt

Black pepper

Rice vinegar

Honey

Water

Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then spread them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes or until crispy.

Prepare the Chickpeas

In a pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Cook the Quinoa

In a bowl, whisk together olive oil, red wine vinegar, parmesan cheese, oregano, garlic powder, salt, and pepper until well combined.

Prepare the Dressing

In a large bowl, combine the romaine lettuce, cherry tomatoes, roasted red peppers, cucumbers, kalamata olives, and feta cheese. Add the roasted chickpeas and cooked quinoa on top. Drizzle with herbed parmesan dressing and toss gently to combine.

Assemble the Salad

Chickpeas

Quinoa

Romaine Lettuce

Cherry Tomatoes

Roasted Red Peppers

Cucumbers

Kalamata Olives

Feta Cheese

On a serving plate, layer the crispy pork belly, followed by a generous spoonful of tomato jam, then top with caramelized onions, crumbled blue cheese, and sunflower sprouts.

Plate the Dish

Caramelized onions

Blue cheese, crumbled

Sunflower sprouts

In a pot, bring 2 cups of water to a boil. Add 1 cup of Himalayan rice, cover, and reduce to a simmer. Cook for 15-20 minutes until the rice is tender and water is absorbed.

Cook the Rice

Preheat the oven to 400°F (200°C). Slice the carrots into sticks, toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, until tender.

Roast the Carrots

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add kale, snow peas, and broccoli. Sauté for about 5-7 minutes until vegetables are tender but still vibrant.

Sauté the Vegetables

In the same skillet, push the sautéed vegetables to the side. Place the salmon fillets skin-side down. Season with salt and pepper. Cook for about 4-5 minutes on each side or until cooked through.

Cook the Salmon

Serve the salmon on a bed of Himalayan rice, topped with sautéed vegetables, roasted carrots, and sunflower sprouts. Drizzle with lemon juice before serving.

Himalayan rice

Kale

Snow peas

Carrots

Broccoli

Salmon fillets

Olive oil

Pepper

Lemon juice

In a food processor, combine black beans, tahini, lemon juice, garlic cloves, olive oil, cumin, and salt. Blend until smooth and creamy. Adjust seasoning as needed.

Make the Black Bean Hummus

In a clean food processor, add the cooked chickpeas, tahini, lemon juice, garlic cloves, olive oil, paprika, and salt. Blend until smooth, adding water as necessary to reach desired consistency.

Make the Traditional Hummus

Wash and cut the seasonal radishes and baby carrots. Grill the shishito peppers until blistered and tender.

Prepare the Vegetables

On a large platter, arrange the black bean hummus and traditional hummus in bowls. Serve with grilled flatbread, seasonal radish, baby carrots, grilled shishitos, dates, and cotija cheese sprinkled on top.

Serve

Canned black beans

Tahini

Garlic cloves

Cumin

Chickpeas (cooked)

Paprika

Grilled flatbread

Seasonal radish

Baby carrots

Shishito peppers

Medjool dates

Cotija cheese

Preheat the oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft. Squeeze the cloves out into a bowl, add butter, salt, and pepper, and mash until smooth.

Prepare the Roasted Garlic Spread

In a food processor, combine parsley, cilantro, green chile, red wine vinegar, lime juice, olive oil, salt, and black pepper. Blend until finely chopped but still somewhat chunky. Adjust seasoning to taste.

Prepare the Chimichurri

Season the steak with salt and pepper. Heat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from heat and let rest for 5-10 minutes before slicing.

Cook the Steak

While the steak is resting, char the red bell peppers over the grill or in a skillet until the skin is blistered. Remove from heat, cool slightly, and peel off the skin. Slice the peppers into strips.

Prepare the Peppers

Slice the steak thinly against the grain. Serve on a platter topped with roasted garlic spread, charred red bell pepper strips, and a generous drizzle of green chile chimichurri.

Assemble the Dish

Steak (Flank or Ribeye)

Olive Oil

Black Pepper

Red Bell Peppers

Butter

Fresh Parsley

Fresh Cilantro

Green Chile (fresh or roasted)

Red Wine Vinegar

Lime Juice

Press the tofu to remove excess moisture. Cut it into bite-sized cubes and season with salt, black pepper, garlic powder, and paprika.

Prepare the Tofu

Dredge each tofu cube in cornstarch until evenly coated.

Coat the Tofu

In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the coated tofu cubes in batches, frying until golden brown and crispy on all sides, about 3-4 minutes per side.

Fry the Tofu

Remove the tofu bites from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with Thai satay dipping sauce.

Drain and Serve

Firm tofu

Garlic powder

In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in cold water, one tablespoon at a time, until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Make the Dough

In a medium bowl, combine diced apples, diced green chiles, chopped pecans, brown sugar, and ground cinnamon. Mix well and set aside.

Prepare the Filling

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into rounds (about 4-5 inches in diameter). Place a spoonful of filling in the center of each round. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.

Assemble the Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden brown. Remove from the oven and let cool slightly.

Bake the Empanadas

Serve warm with scoops of vanilla ice cream and drizzle with caramel sauce.

all-purpose flour

unsalted butter

salt

cold water

apples, peeled and diced

Hatch green chiles, diced

pecans, chopped

brown sugar

ground cinnamon

vanilla ice cream

caramel sauce

Preheat your oven to 400°F (200°C). In a baking dish, place the chicken thighs, drizzle with olive oil, and season with salt and black pepper. Roast in the oven for 30-35 minutes or until the chicken is cooked through and has an internal temperature of 165°F (75°C).

Roast the Chicken

In a food processor, combine the garlic, parsley, cilantro, red wine vinegar, green chiles, and a pinch of salt. Pulse until finely chopped. Slowly drizzle in olive oil while processing until the mixture is well combined but still chunky. Adjust seasoning to taste.

Make the Chimichurri

While the chicken is roasting, drain and rinse the artichoke hearts. If using frozen, thaw them. Slice the provolone cheese into strips.

Prepare the Artichokes and Cheese

Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the chicken topped with green chile chimichurri, artichoke hearts, and provolone cheese.

Chicken thighs

Fresh parsley

Fresh cilantro

Red wine vinegar

Green chiles (fresh or jarred)

Artichoke hearts (canned or frozen)

Provolone cheese

Rinse the tri-color quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Korean Chicken Bites

Greek & Grain (gf)

Crispy Pork Belly & Tomato Jam

Salmon & Himalayan Rice (gf)

Super Delicious Hummus Duo

Sliced Steak & Ports

Crispy Tofu Bites (gf)

Apple Green Chile Empanada

Chimichurri Chicken

Tri-color Quinoa (gf)

Spicy Calamari & Peppers (gf)

Really Good Fries (gf)

Spicy Lime Caesar

Sixty-six Green Chile Cheeseburger