The essence of sustainability. Living in Arizona as I became a serious cook made me very aware of our easy access to uniquely southwestern ingredients, everyday foods we took for granted. I lived just blocks from a pecan and date farm, my family backyard was filled with citrus and avocado… Read More

Hi guys! Monique here, founder of the food and wellness blog, Ambitious Kitchen. As a full-time food blogger I find that being busy is a blessing. Whenever I’m the busiest I know I’m doing a mix of all of the things I love — developing delicious… Read More

Since summer corn is a natural partner with a Mexican-style soup, ears of corn are roasted and sliced off the cobs to add a touch of sweetness. You can also offer chopped ripe avocado, sliced green onion, and fresh cilantro leaves to jazz up each bowl as desired. Read More

The chicken is extremely tender and a bit spicy, so a bowl of cilantro-spiked shredded cabbage, carrot, and zucchini—dressed with a little olive oil and mild vinegar—is a perfect accompaniment. Read More

This non-traditional chili takes advantage of the later summer harvest: jalapeño chiles, corn, zucchini, fresh oregano, rosemary, and cilantro. Don’t let the list of ingredients discourage you—pile them into a big soup pot and simmer for less than an hour for a great all-in-one supper. Read More

This saucy dish is great to start off a busy week—just load the slow cooker and get on with your day. The drumsticks can stand up to a bit more cooking time than other cuts of chicken, so you don’t need to rush home too soon. Read More

“Swiss” enchiladas are made with a cheese sauce, a southwestern variation of more traditional enchiladas. This version is stacked in a deep-dish pie plate—a faster technique than filling and rolling up individual tortillas. Read More

The caramelized sweetness of grill-roasted pineapple cools the heat of the chiles—in both the spicy sauce brushed on the chicken and in the salsa. Serve with a salad of crisp jicama, radishes, and fresh watercress. Read More

Posole is like chili, in that you can load up the table with condiments that each diner can spoon into their bowl. Crisp, spicy sliced radishes, pungent green onions, chopped ripe avocado, fresh cilantro leaves, and your go-to hot sauce are favorites. Read More

This recipe creates a baked variation of Mustard Coated Chicken Tenders using pumpkin and cumin seeds to make a seasonal crust for roasted tenders. Serve with an avocado dip. Read More

This dish starts with the basic recipe for Chicken Breasts with Chorizo, but tops them with a salad of black beans and Fresno chili peppers to dial up the warmth just in time for those first cool fall days. Read More

This dish starts with the basic recipe for Chicken Breasts with Chorizo Grill, serving them over a summery salad of grilled corn on the cob and tomatoes. Read More