Much Ado About Stuffing

Much Ado About Stuffing

Thanksgiving Menu and Zia Salad

Thanksgiving Menu

The first time we went to Santa Fe we enjoyed a meal at Casa Sena restaurant, and I bought the cookbook on the way out. I lost the cookbook recently, and was at a loss to remember the dressing recipe. I called Santa Fe and got the chef on the phone one morning, and I asked for the recipe, he said the book was long out of print, but he’d ask one of the older staff if they had one. He sent me the recipe by fax!
Anyway– its great.


toast the following in a dry frying pan:
1/4 cup pinenuts
1/4 cup coconut (I use the unsweetened from healthy store)
1/4 cup sunflower seeds, or pepitas
1/4 cup sliced or slivered almonds

assorted mixed greens
peeled julienne jicama, or asian pear, or regular pear
pomegranate seeds or dried cranberries or both.

Mix the nuts/seeds with 3/4 cup of the dressing. Arrange salad on plates, top with jicama (in the zia pattern, if you want the whole
Santa Fe experience)


1/4 cup fresh cranberries
1/2 cup water
1/4 cup walnut oil
1/4 cup mayonnaise
juice of 2 oranges
juice of 2 limes
1 1/2 tsp. chopped fresh sage
1/4 cup red wine vinegar
3/4 cup cream (soy creamer)
2 Tbs. pure red chile powder
1 Tbs. chopped garlic

Simmer or microwave the cranberries and water. drain, and puree in a blender. Add remaining ingredients and blend. Let sit overnight.



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