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V.20 No.23 | 6/9/2011
Eggs Benedict is a plateful of good mornin’.
Sergio Salvador salvadorphoto.com

Locovore

Cafe Green

Fresh ideas in seasonal cuisine

Meat, of all the ingredients a restaurant serves, is arguably the most deserving of care in how it is sourced. Unless, perhaps, the name of the restaurant in question is Cafe Green. At the three-year-old Downtown breakfast and lunch joint, the greens of both the salad and the chile persuasions are local. And some of the meat on the menu is too, if you consider Pueblo, Colo, to be local. (We do.)

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V.20 No.16 | 4/21/2011
By summertime, you’ll be looking at this.
Ari LeVaux

Food for Thought

Three Gardens in One

A springtime strategy for maximum yields

Searching for the best crops to plant with garlic, Ari LeVaux developed a technique called "tossing seeds randomly." He put all the seeds he didn't get around to planting last year into a jar, shook it up and threw them by handfuls. This experiment produced the "garlic patch friends" and a springtime strategy for maximum yields.

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news

The Daily Word: .xxx, menthols, fast food

Super moon.

Roundhouse 2011: Bills on driver's licenses, social promotion and capital outlay fail.

Gov. Martinez promises to veto a tax that would keep New Mexico's unemployment fund afloat.

The cleanest fast-food joints in town.

First lady gives APS teacher a grant to install a salad bar at his school. But APS doesn't want it.

30 puppies may be euthanized in Las Cruces.

Missile hits a building in Gaddafi's compound. France and Libya could be at it for a while, the countries say.

Fire breaks out on the roof of a nuclear reactor in Japan.

Menthols may be harder to quit, says FDA.

Porn industry and religious groups unite in hatred over .xxx web suffix.

Rich countries are eating so much quinoa, Bolivians (who lived of it for centuries) can't afford it.

The world's most perfect steak can be found in Idaho, says globe-circling book writer.

The 400-pound marathoner.

V.20 No.5 | 2/3/2011
Greens in the mix

Food for Thought

Salad Factory

Breaking frozen ground on a spring garden

My baby mama spends about $5,000 a year on salad makings: lettuce, escarole, radicchio, kale, celery and parsley, as well as olive oil, cider vinegar, soy sauce and whatever we run out of from the root cellar. So far we’re good on garlic, almost out of carrots, out of onions, and our beets sucked last year, so she buys those, too.

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V.19 No.29 | 7/22/2010
Peas and mutton make a marvelous meal.
Ari LeVaux

Eating In

Field of Greens

The right way to work meat into your lettuce

Commercial salads these days seem designed for people who don't like salad. They're essentially meat entrées served on a bed of leaves, minus the baked potato. And if you watch a server removing plates from the table, you'll see they usually aren't empty. The cold cuts, cheese, croutons, shrimp and/or chicken are gone, but the greenery is left behind like an abandoned garnish. The very fact that the proteins and fat are presented on top, rather than mixed in, seems to ensure an errant leaf won’t be inadvertently consumed.

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Food

Vegetables I Have Known

Oh beets, with your vivid, royal coloring, the shock of hot pink spiraling through you like Mother Nature’s own blacklight poster. I am so in love, I clicked on a NYT recipe for a salad of shredded you. My eyes juiced your image, regarded only briefly the measurements and directions, and then returned to you, a root the color of guts in my dreams.

Follow the recipe or throw caution to the wind as I did and trust your own gut as it resonates with the most bewitching of vegetable forms. (How could I have ever scoffed at still lifes?)

Let the juices stain your fingers as you shred the mighty beet with your common cheese grater. Squeeze in half a lemon after scornfully discarding the seeds. Taste. Another half a lemon, then, or not. Do the same with oranges.

Drizzle just the slightest bit of olive oil. Tip your palm cupping just a touch of salt. Stir. Taste.

Make a lot. Over days in your fridge, the flavors commingle and mellow. The citrus, less bright. The beet, less earthy.

Like ĺkaros, my ambition spurred me to dig up yet more roots for grating. The passé carrot found new life with sesame oil. Since I posses no mixing bowl and own only, instead, a purple Kool Aid pitcher, I shoveled my pile of three shredded carrots into this container. Sesame oil goes far, flavor-wise, so a few drops was all this dish required. Next, peeled tomatoes, chopped and strained, were added as a second layer. A touch of sweet Mirin and rice vinegar spilled onto those.

A little salt goes a long way in this dish, too. A couple of hearty stirs dispersed the tomatoes and carrots. (Not too many, or the delicate flesh of the tomato may be pulverized.) Once served, top with unadorned avocado.

V.19 No.17 | 4/29/2010
Pineapple red curry—spicy, sweet, fragrant and creamy with coconut
Sergio Salvador salvadorphoto.com

Restaurant Review

Thai Cuisine II

A garden of surprises

Stepping into the pragmatically named Thai Cuisine II is like taking a 15-hour plane ride in the blink of an eye. While it’s not exactly Thailand inside, the dining room is a pleasant sanctuary, warmly painted in earthy red and sunset orange, and hung with near-florescent paintings of colorful, idyllic scenes. You quickly forget that you just walked into a red metal roofed A-frame that looks like an old Dairy Queen.

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V.18 No.39 | 9/24/2009

Bite

We're nearing the end of the stone fruit season (apricots, peaches, nectarines and the like), and tomatoes are really rocking, so why not throw them together? Just like throwing a little salt on your dessert, these two fruits offer flavors and textures that complement and contrast each other; both are acidic, both are (or should be) sweet and both have a lusty, oozy nature that prompts slurping and licking. It was only a matter of time before they ended up on the cutting board together. Are peach soups and tomato cobblers in the not-so-distant future?

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