Flavors of the Southwest Recipes

Nothing perks up the palette quite like the flavors of the Southwest. Explore the region’s smoky, spicy flavors with organic Chorizo sausage, plus premium dried beans and classic slaw ingredients to craft this week’s cookout-friendly side dishes. Combined with a plethora of fresh produce ranging from juicy heirloom and Sungold cherry tomatoes to cool-crisp Savoy cabbage, cucumbers and fennel, plus late summer blackberry jam, Pomodoro bread and an Argentinian Chardonnay, this spectacular lineup is sure to do the Southwest proud.

Here are a few recipes ideas for the week:

Southwest-Style Beans
These spicy beans pair wonderfully with your favorite meat or vegetable hot off the grill.

Cabbage-Fennel Slaw with Cilantro
This light, fresh side dish is wonderful served alongside this week’s Southwestern-style beans.

Grilled Potato Salad with Spicy Summer Greens
Accented with mustard vinaigrette and spicy arugula and purslane, this potato salad boasts big, bold flavor.

Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful salad.

Chili-Roasted Carrots
Roasted with chili powder and cumin, then tossed with cilantro and lime juice, these carrots are bursting with zesty flavor.

Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.

Southwest-Style Beans

These spicy beans pair wonderfully with your favorite meat or vegetable hot off the grill.

Ingredients:
1 pound Pinquito beans, or other dried bean of your choice
3 cloves garlic, minced
2 bell peppers, preferably 1 green and 1 orange or red (for color), seeded and diced
1 Walla Walla sweet onion, diced
2 teaspoons chili powder
1 teaspoon ground cumin
Sea salt and fresh ground pepper

Method:
1. Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.

2. Drain and rinse the beans, and then place them in a large pot. Add the garlic, bell peppers and the onions. Cover them with about an inch of water.

3. Next add the chili powder and cumin, plus a large pinch each of salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you’d prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

Variation: For extra depth of flavor, add chopped chorizo sausage into the pot at the same time as the garlic, onions and peppers.

Flavors of the Southwest Recipes

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Nothing perks up the taste buds quite like the flavors of the Southwest. Explore the region’s smoky, spicy flavors by firing up the grill for this week’s housemade dry rub seasoned with garlic, thyme and smoked sea salt (just pick your meat or veggie main!), then use the signature cornbread mix and premium dried beans to craft cookout-friendly sides. Combined with a plethora of fresh produce ranging from rainbow cherry tomatoes and fennel to cherry plums and red grapes from the Bella Luna grapehouse, this spectacular supper will do the Southwest proud.

Here are a few recipe ideas for the week:

Southwest-Style Beans
These spicy beans pair wonderfully with this week’s cornbread and your favorite meat or vegetable hot off the grill.

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet butter and honey.

Summer Slaw
This zippy coleslaw is incredibly crisp and fresh, with cabbage, cucumber and scallions.

Fresh Fennel, Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

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