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Kirk's Traveling Kitchen News and Blog

Sunny Santa Fe


Took a quick trip down to Santa Fe, NM over Labor Day weekend in order to fill my annual green chile fix. Glad to say the culinary capital of the southwest is going strong. There seems to be a youthful resurgence to many of the mainstay establishments (ie. Coyote Cafe, Harry's Roadhouse, etc.) and a slew of newer restaurants doing some great things with local products (at 7000ft. that's no small accomplishment), meaning that America's oldest capital is so much more than Green Chile Adovada now. Of the 10 or so restaurants visited, my favorite would have to be the small Tapas spot called 'la Boca'. One of my favorite dishes served at this highly recommended spot was a trio of spreads/dips served with grilled homemade tortilla. Here is my version of a red pepper spread that would work well all those local peppers out there now.

Recipe Card for Item: Roasted Pepper-Red Lentil “Hummus”

Quantity Produced: Makes 2 Cups

Sweet Peppers, Roasted/Peeled 2 Peppers
Red Lentils, Split 1 Cup
Roasted Garlic 5 Cloves
Roasted Shallot ½ Shallot
Pistachios, Toasted/Crushed ¼ Cup
Extra Virgin Olive Oil (or Garlic Oil) ¼ Cup
Curry Powder 2 Tablespoons
Honey 2 Tablspoons
Salt, Kosher To Taste
Fresh Black Pepper To Taste
Parsley, Minced (optional) 2 Tablspoons
Feta, Crumbled as garnish

Preparation Procedure-

Combine the roasted peppers (peeled & seeded), roasted garlic, shallot and red lentils in medium sauce pan. Cover with stock or water and simmer until lentils are completely tender, 15-20 minutes. Let cool and puree with remaining ingredients, minus pistachios & feta, until smooth. Stir-in pistachios and sprinkle with feta. Serve cold at room temperature with pita chips or veggies.