It’s Hatch Chile time! A few years ago, we discovered Hatch chiles and we have never been the same since! Hatch chile refers to varieties of chiles grown in Hatch Valley, New Mexico. The soil and growing conditions in Hatch Valley contribute to the unique flavor of the chiles grown there. Hatch Valley is at 4,000 foot elevation, so it gets hot during the day but cools off at night. This hot to cool condition gives the chiles a unique taste compared to peppers from other parts of New Mexico. Locals will tell you real Hatch chiles are the best and it isn’t a Hatch chile if it’s not from Hatch Valley!
Grab some while you can (get them roasted if possible!) during Hatch Chile season and we will provide some great-tasting meal ideas to enjoy them! This week includes a mouthwatering Hatch Chile Burger…and with the Beer-Marinated Rosemary Potatoes — WOW! The Slow Cooker Asian Chicken makes mealtime super-easy, and then you can turn the leftovers into the spectacular Thai Chicken Pizza! We also came up with a healthier fettuccine alfredo! The Zucchini Fettuccine Alfredo lets you enjoy this creamy pasta dish…and not feel guilty about it — it’s crazy good! I also have to mention the Tomato and Basil Bruschetta, the Grilled Summer Squash and Nectarines and the Eggplant Gyros are great ways to take advantage of the fresh, in-season ingredients…they are all so yummy we can’t wait to make them again!
Thanks for keeping it REAL with us!
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Entrée 1
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Entrée 2Hatch Chile Burgers
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Entrée 3Zucchini Fettuccine Alfredo
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Side 1Grilled Summer Squash and Nectarines
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Side 2Beer-Marinated Rosemary Potatoes
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Side 3Tomato and Basil Bruschetta
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Quick & Easy 1Veggie Noodle Bowl
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Quick & Easy 2Eggplant Gyros with Easy Homemade Hummus
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