Cured Salmon

Happy Saturday, readers! This morning Nate and I went to the Santa Fe National Forest for a hike, we had intended to hike from the Hamilton Mesa to an abandoned cabin near the Pecos River but monsoon-patterned thunderstorms had other ideas. We stopped after 4 miles before turning around and returning to the car.

A quick drive back to Santa Fe led us to Blue Corn Brewery to pick up a growler of beer, Total Wine & More for some mezcal and Tortilla Flats for take-out lunch.

As I've mentioned before, I am trying to be more at home in Santa Fe. I have been gardening in our sizeable yard, decorating and cleaning and of course trying out new recipes and blogging.

Happy little succulents

One of my favorite things in the entire world is gravlax AKA lox and bagel. This dish has everything you could possibly want: fattiness and richness, saltiness, vinegar, creaminess, freshness, chewiness and carbs! Want to know something I never thought was possible with regard to my favorite dish? THAT IT IS THE EASIEST THING EVER TO MAKE!

There is a reason that salt curing is one of the earliest forms of preservation, you cannot mess it up!

Cured Salmon

1 lb Fresh Salmon, skin and pin bones removed
3 Tbsp Salt, divided
3 Tbsp Sugar, divided

Pat fresh salmon dry using a paper towel and season each side of the fish with 1 1/2 Tbsp each of salt and pepper. Using clean hands, gently rub in seasonings to flesh of the fish.

Wrap the seasoned fish in foil and store in plastic container with lid for a minimum of 24 hours.

After 24 hours, rinse off fish completely and pat dry using a clean paper towel. Store in clean plastic container with lid for another 24 hours minimum.

After the second day of refrigeration, your fish is ready for use! The salt and sugar has penetrated the flesh of the fish and "cooked" it. This fish is not raw! Don't worry!

Cut thin slices off the filet using a sharp paring knife and cutting away from your body against the grain of the fish.

Store in the fridge for up to 4 days.

Lox and Bagel

(insert drool emoji)

1 Bagel, any variety and toasted (I'm partial to everything bagels)
3 Tbsp Plain Cream Cheese, divided
4 oz Cured Salmon, divided
2 Tsp Capers, divided
1 Tsp Fresh or Dried Dill, divided

Toast your bagel of choice to desired tostiness.

I like a little golden brown crust but chewy inside. 

Spread 1 1/2 Tbsp of plain cream cheese on each side of the bagel in an even layer.

Top cream cheese with 2 oz of your freshly cured salmon on each half.

Next top with 1 Tsp of capers on each side.

I adore capers, the more the better in my opinion. I typically add 1 Tbsp of capers to each half of my bagel, but I understand that some people may find that excessive. 

Finally finish off your Lox and Bagel with some fresh or dried dill and there you have it! A bagel shop staple in your very own home without paying $9 for 1 serving!

I hope you enjoyed this little post and will try curing on your own - I recommend doing it when fresh salmon is on sale. I'm off to enjoy some brews with my adorable husband! Bonsoir!

As promised - our new couch!

Tempeh "Ribs" With Peach BBQ Sauce and Greens

Good morning, readers! Today is an exciting day because we're getting our new couch delivered today! Currently our living room is furnished with a 2-seat loveseat and a chair so the 80 inch long sleeper sofa will be a fantastic addition! Plus it's incentive for our friends from Raleigh to come visit us.

Now that you're up to date on my life (which is just utterly exciting), let's get on with the recipe!

Peach BBQ Sauce

Peach BBQ Sauce just waiting to be slathered on some ribs!

1 Tbsp Olive Oil
1/2 Yellow Onion, diced
2 Ripe Peaches, diced
1 Clove Garlic, minced
1/2 C Apple Cider Vinegar
2 Tbsp Dijon Mustard
1/4 C Packed Light Brown Sugar
1/2 Tsp Salt
3/4 C Ketchup
2 Tsp Maple Syrup
1/2 Tsp Cayenne
1/2 Tsp Red Chile Powder (I used my favorite New Mexican stuff)
1/2 Tsp Hickory Liquid Smoke

In a large saucepan over medium heat, saute onion and peaches in oil for 6-8 minutes or until onions translucent and peaches are soft. Stir in garlic and saute an additional 30 seconds.

Pour in vinegar and stir in mustard, brown sugar, salt, ketchup, maple syrup, cayenne and red chile powder. Bring mixture to a roiling boil.

Reduce heat to low, cover and simmer for 35 minutes. Stir occasionally.

After 35 minutes, stir in hickory flavored liquid smoke and carefully spoon sauce into a blender. Blend until smooth.

Pour blended sauce into a 2-3 C capacity Mason jar, cover with a lid and allow to cool at room temperature for at least 30 minutes before moving to the fridge until serving.

The sauce is sweet, fruity, spicy and tangy - basically my favorite type of sauce. I would say it is most similar to a Texas-style sauce because it's thick and richly flavored.

This recipe yielded 2 cups of sauce and will keep in the fridge for 2-3 weeks.

Tempeh "Ribs"

Tempeh Ribs with Peach BBQ Sauce, Greens with Red Chile Mustard Dressing and Instant Broccoli Cheddar Noodles

Cooking Spray
2 8 oz Packages Tempeh
1 1/2 C Peach BBQ Sauce

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and generously spray with cooking spray.

Slice each package of the tempeh into 5 2 inch long, 1/2 inch wide pieces.

Coat each piece of tempeh with BBQ sauce until completely covered.

Arrange coated tempeh on prepared baking sheet and bake for 8 minutes. Remove from oven, flip the tempeh over and coat with more BBQ sauce. Cook for another 8 minutes. Repeat this step until the "ribs" have been flipped and coated 4 times.

While your ribs are cooking, heat up 1/2 C (or more because it's addicting) of BBQ in a small saucepan for serving. Set aside until serving.

These ribs are definitely meaty and filling! I was never a big rib person when I was a meat eater so I can't accurately speak to the comparison to typical ribs, but I certainly enjoyed eating these!

My thoughts on tempeh: What is it? Tempeh is a soy-based product made from fermented soybeans and grains and reformed into a flat slab. The texture is dense and is better for meatier applications. Don't like tofu? Give tempeh a try!

To combat the richness of the ribs, I served a fresh greens salad with homemade mustard dressing.

Red Chile Mustard Dressing

4 Tbsp Old Pecos Foods Red Chile Mustard (this stuff is incredible! I have been eating it on everything - get some immediately)
2 Tbsp Olive Oil
1/2 Tsp Salt
1 Tsp Black Pepper

In a Mason jar, combine all ingredients. Screw on the lid and shake away! Taste to adjust seasoning and refrigerate until use.

This recipe yields 1 C of dressing and can be stored in the fridge for up to 2 weeks.

I love to make salad dressings in Mason jars because 1) it's already in a storage container and 2) shaking them up is just fun!

Greens Salad

4 Tbsp Red Chile Mustard Dressing
4 C Baby Spinach
2 Fresh Radishes, thinly sliced and cut into half moons
2 Celery Stalks, diced
1 Carrot, peeled and diced
1/2 Green Bell Pepper, seeded and diced

Pour 3 Tbsp of Red Chile Mustard Dressing in the bottom of a large salad bowl.

Top with veggies and stir to coat.

Top the veggies with remaining 1 Tbsp of dressing and stir to coat.

Serve immediately.

Since the veggies have been topped with dressing they will wilt and no one wants a soggy salad.

I think this meal would satisfy even the pickiest meat eater, it is rich and messy and delicious.Leave a message in the comments if you decide to try it out and definitely order yourselves some Red Chile Mustard ASAP because you will put it on all of the things.

Come back to see couch pictures!

Grilled Salmon with Sauteed Asparagus and Rice Pilaf

Happy Wednesday, readers! We're almost at the end of May, can you believe it? It has certainly been a weird 4 months but it seems like there's finally a light at the end of the tunnel! Things in New Mexico look like they're starting to return to some semblance of normal - as of today restaurants are able to open with limited capacity patio dining! Honestly this is the most exciting news I've gotten in weeks. I've found myself waiting excitedly by the door in the afternoons to check the mail; this must be what dogs feel like.

I've been spending my days working out, cleaning the house and of course - cooking! The warm weather has encouraged us to utilize our charcoal grill and opened up a whole new range of dinner possibilities for us. Like grilled salmon!

Grilled Salmon

Look at those grill marks (insert heart eye emoji)

1 lb Fresh Salmon, pin bones removed and skin on
6 Tbsp Grapeseed Oil, divided
Salt and Pepper, to taste
1/2 Fresh Lemon, for serving

Prepare the salmon by generously coating each side with 4 Tbsp of grapeseed oil (2 Tbsp per side) and liberally season each side with salt and pepper.

Heat grill coals until they are red hot and ashy - this took us about 30 minutes from start to finish. After the grill is at the correct temperature, brush the grill grates with the remaining 2 Tbsp of grapeseed oil and cover grill for 1-2 minutes.

After the oil on the grill has heated, place the salmon skin-side down on the grill and cover for 4 minutes or until the skin no longer sticks to the grill grates.

Flip the salmon over, cover and cook for another 3-4 minutes depending on the thickness of your fillet. For purely presentation purposes, move the salmon 180 degrees to achieve the pretty grill cross-hatching.

We went with 3 minutes on the flesh side and some of the thicker parts of the fillets were a little under-cooked. We definitely should've cooked for an extra minute.

Once your salmon is grilled to perfection, remove from heat and allow to rest for 3-5 minutes before portioning onto plates. Serve with a lemon wedge because lemon and seafood are the best combo since peanut butter and chocolate.


While your grill is heating, you can work on your side dishes.

Rice Pilaf 

2 Tbsp Olive Oil, divided
1/2 Yellow Onion, diced
1 Celery Stalk, diced
2 Garlic Cloves, minced
1 C Jasmine Rice
2 C Vegetable or Chicken Stock
1 Tsp Salt
1/2 Tsp Fresh Ground Pepper

Heat 1 Tbsp oil in a skillet over medium heat and saute onion and celery until onion is translucent and celery is softened, about 5 minutes. Add in garlic and cook another 30 seconds until it begins to brown. After the vegetables are softened and fragrant, add remaining 1 Tbsp oil and toast the rice. Stir to coat rice in oil and cook for 3 minutes. Set aside.

In a medium saucepan, heat 2 C of stock over medium heat until simmering. Add in your vegetables and toasted rice and stir to combine. Season with salt and pepper. Bring mixture to a boil and drop heat to low. Cover and simmer for 30-35 minutes or until liquid is absorbed and rice is fluffy, stirring occasionally. Taste rice for a seasoning check and set aside until serving.

As with any rice recipe, this yields enough for an army of humans, we have about 4 C leftover. I am planning on using the rest of the rice to make Kimchi Fried Rice (recipe coming soon!)

Sauteed Asparagus

2 Tbsp Olive Oil or Salted Butter (use butter for a richer flavor)
2 Garlic Cloves, minced
1 Bunch Fresh Asparagus, 1/2 inch of stems removed (the hard parts)
Salt and Pepper, to taste
4 Tbsp Dijon or Whole-Grain Mustard
3 Tbsp Water, divided

Heat oil or butter in deep skillet over medium heat. Once fat is heated, saute garlic until softened and fragrant, about 1 minute.

Add asparagus to skillet and toss to coat in fat. Allow to cook for 2 minutes per side or until color is bright green. Season with salt and pepper. Add in 1 Tbsp water and cover. Allow the asparagus to steam for 1-2 minutes.

While the asparagus is steaming, prepare your sauce. Mix together mustard of choice and water. Stir until thin enough to pour.

I wish I had used whole-grain mustard. I love the sharp bite that comes from this type of mustard! A great pairing for fresh veggies!

Once your asparagus is steamed, add in sauce and toss to coat the asparagus. Turn up the heat to medium-high and allow the sauce to thicken and excess moisture to evaporate. Remove from heat and set aside for serving.

Tell me that doesn't look delish! Grilled Salmon with Sauteed Asparagus and Rice Pilaf

We served this exquisite meal with a bottle of $6.49 Cava Brut from Trader Joe's by candle light! It felt fancy and romantic - this would be a great date night/anniversary/escape-from-quarantine meal! Drop a comment if you decide to try this out and check back for more great dinner ideas!

Hawaiian Burgers with Slaw

Howdy, readers! Today is Memorial Day and I know things are different this year but it's important to remember that this day is not supposed to be about barbecues and furniture sales but rather remembering the brave men and women who made the ultimate sacrifice for our country. That being said, hopefully you are all still able to (safely) gather with your friends and loved ones to enjoy time together. Now I will get off my soap box and get to the recipe!

I don't know what inspired this burger other than countless hours spent consuming Food Network or as Nate and I have dubbed it The Guy Fieri Network. At any given point in our house the TVs are tuned to some cooking show or other, well when we aren't watching our new fav - 90 Day Fiance, Happily Ever After?

Hawaiian Burgers with Slaw

Hawaiian Burgers topped with Slaw featuring La Cumbre beer housed in a Pescados de Carolina koozie

Slaw

1/4 C Sweet BBQ Sauce (I used Kraft Sweet Honey BBQ sauce)
3 Tbsp Rice Wine Vinegar
1 Tbsp Soy Sauce
1 Tsp White Pepper
2 Tbsp Tajin Classico Seasoning
2 C Red Cabbage, chopped
2 Radishes, thinly sliced and cut into half moons
1/4 C Fresh Cilantro, roughly chopped
1 Fresh Ripe Avocado, diced

In the bottom of a large mixing bowl, combine the BBQ Sauce, vinegar, soy sauce, white pepper and Tajin to create the marinade. Taste the marinade prior to adding in the vegetables to make sure it's to your liking. The marinade should be slightly sweet with a bite from the vinegar but this is 100% to your taste.

Top the marinade with the chopped cabbage, radish and cilantro, stir to combine. After the cabbage, radishes, and cilantro are fully coated, gently fold in the diced avocado - this step is purely for aesthetic purposes, who wants mushy avocado in their fresh crunchy slaw?

Refrigerate the prepared slaw until ready for serving.

Hawaiian Burgers

2 1/2 Pound Beef Patties
Salt and Pepper, to taste
2 Frozen Veggie Burgers (I used Morningstar Farms Black Bean Patties)
1 Fresh Pineapple, peeled and cut into rings with core removed
4 Slices Sharp Cheddar Cheese
3 Tbsp Sweet BBQ Sauce (I used Kraft Sweet Honey BBQ sauce), for serving
4 Onion Hamburger Buns, for serving
 
We made these burgers on the grill because it is grilling season after all! Our grill is charcoal so we heated the coals until they were bright orange and ashed over.

While your grill is heating, season both sides of your beef burgers with salt and pepper and set aside until use.

Prepare the pineapple by cutting away the outer skin until the yellow flesh is visible. Cut into 1/2 inch thick rings and remove the core while trying to keep the ring intact. I used a 1 7/8 inch biscuit cutter and it worked like a dream! It was so much easier than trying to use a knife to cut through.

Once your grill is ready, grill the pineapple for 2 minutes per side. The goal is to get a char on the outside out the fruit and a subtle smoked flavor. Set aside until serving.

Next toast the buns on the grill for 2 minutes. Set aside until serving. Our buns were a little extra charred for my taste but we know what to work on the next time we make these!

Now for the main event - the proteins! Grill your burgers to your liking - Nate is a medium guy so he did 4 minutes per side. After flipping, top each beef burger with a slice of cheddar cheese and cover to melt.

The veggie patties just need to be heated through so 5 minutes total cooking is plenty. Again, top with a slice of cheddar cheese and cover to melt.

Once all your burgers are cooked, it's time to assemble. Coat the bottom burger bun with 1 Tbsp of BBQ sauce and top with your chosen patty, next comes the grilled pineapple, then 1-2 Tbsp of the prepared slaw and finally - the top bun!

These burgers have a fantastic mixture of textures - crunchy from the slaw, meaty from the proteins, chewy from the bun and juicy from the pineapple. The flavors also meld perfectly and compliment each other well. You have savory, sweet, tangy, fruity and salty - basically everything you need for a perfect bite!

We served these beauts with the remaining slaw and some frozen fries prepared in the oven, and a hop-forward La Cumbre Project Dank beer.

Have a safe and happy Memorial Day, readers and look out for more recipes!

Pan-Fried Sausage with Roasted Vegetables and Dijon-Maple Sauce

Hello again, readers! I hope your Memorial Day Weekend is treating you well! Nate and I trekked to Albuquerque on Friday to look for a new couch and do some shopping at our favorite international market, Talin Market. This market is amazing! You can buy a number of products from all regions of the world! They also have an impressive tea selection. Yesterday was spent hiking 13 miles in the Carson National Forest to the Trampas Lakes. This scenic and downright difficult hike took us through knee-deep snow to a pair of lakes in the shadow of snow-capped mountain peaks. I would like to consider myself a pretty athletic individual but despite that, I am certainly sore today from my head to my toes - but I was able to eat absolutely anything my heart desired post-hike so it was worth the discomfort.

My mountaineer hubby at one of the Trampas Lakes in Northern New Mexico - betcha didn't know it snowed here!

View from the other Trampas Lake featuring a Coffee Hidden Pipe Porter from our beloved Raleigh Brewing Company - great reward for trudging through snow!

Now that you've caught up with me, I'll get on to a recipe I've made a few times and is always a winner in our household - Pan-Fried Sausage with Roasted Vegetables and Dijon-Maple Sauce.

My plating definitely could use some work but whatever I tried.

Roasted Vegetables

3 Potatoes, thickly diced (you can use any you have on hand. I have used fingerlings, red and russets - there's no such thing as a bad potato)
6 oz Fresh Brussels Sprouts, stems removed and cut in half length-wise
3 Carrots, peeled and thickly chopped
1/2 Red Onion, thickly chopped
2 Tbsp Olive Oil
Salt and Pepper, To Taste
2 Tsp Caraway Seeds

Preheat oven to 425.

Prepare all vegetables as instructed and set on a sheet tray (I like lining my sheet trays with foil when I roast for easy clean-up) and toss with olive oil and seasonings to coat completely. Roast for 30-35 minutes in the oven flipping halfway through for even cooking.

Real Talk: I did not follow my own cooking times. When I made this recipe I was starving and completely impatient. My veggies were only in the oven about 20 minutes - they were fully cooked but not as crisp as I think y'all would enjoy. Don't be like me. Cook for the full time.

While your veggies are gettin' all roasty-toasty, make the Dijon-Maple Sauce!

Dijon-Maple Sauce

1/4 C Dijon Mustard
2-3 Tbsp Grade A Maple Syrup

Mix together in a bowl and taste. You can add more maple syrup if you're not a big vinegar fan. I personally love the heat and tang from mustard so I am pretty heavy-handed but this is your meal, do what you like! Refrigerate until serving.

This sauce is perfect for drizzling over the veggies and dipping the sausage in. It is tangy and rich and pairs perfectly with the fattiness from the sausage and earthiness from the roasted veg.

Pan-Fried Sausages
Cooking Spray
4 Vegetarian Italian Soy-sages or
4 Italian Sausages

Now for the main event - the sausages. Since I used soy-sage, these are already "cooked" and just need to be heated through. However if you're using fresh Italian sausage, you'll need to cook until they reach an internal temperature of 160 degrees which is typically about 12-15 minutes.

Soy-sage Preparation:
Spray a non-stick skillet with cooking spray and place over medium heat. Slice the soy-sage length-wise so you end up with 8 halves. Place the halves cut-side down and cook for 5 minutes. Flip and cook for another 5 minutes.

Sausage Preparation:
Spray a non-stick skillet with cooking spray and place over medium- high heat. Place the whole sausages in the skillet to brown for 5 minutes, flipping often. Reduce heat to medium-low and add 1/4 C water to the skillet. Cover and simmer the sausages for 12-15 minutes or until they reach the 160 degree temperature. Once fully cooked, slice the sausages at a diagonal for easy serving.

This meal is great for a busy weeknight because it requires very little active cooking and is hearty enough to satisfy even the hungriest member of your brood.

Stay tuned for more great recipes and thank you again for visiting my little blog! I appreciate y'all!

Teriyaki Tofu Bahn Mi with Pickled Vegetables

Welcome back, readers! Thank you for coming back to my blog after my year-long sabbatical! I hope I can provide you with some cooking inspiration and maybe a chuckle or two.

Nate and I are almost totally set up in our new place, which  feels amazing after what seems like months of uncertainty. To celebrate finally feeling at home, last night I cooked dinner for the two of us. I have to be honest it felt incredible to be creative again. I'm sure a lot of you readers can relate to feeling unmotivated, uninspired and just generally down in the dumps due to the current state of things. I guess that's the new great equalizer - depression and lethargy.

Anyway, on to the recipe!

Teriyaki Tofu Bahn Mi with Pickled Vegetables

 Pickled Vegetables

1 Cucumber, thinly sliced

1 Jalapeno, stem removed and thinly sliced

1 Large Carrot, peeled and grated

1 C Apple Cider Vinegar

4 Tsp Sugar

Thinly slice the cucumber. 

Remove the stem from the jalapeno and thinly slice into rounds. The seeds and ribs in the peppers provide spice to the pickled veggies but can be removed if you're not a spice fan. 

Remove the outer peel from the carrots and create carrot shreds using a vegetable peeler or the largest grate size of a box grater. 

Place all vegetables in a bowl and set aside. 

In a small sauce pan, bring the Apple Cider Vinegar and Sugar to a rolling boil for 2 minutes stirring occasionally. 

Pour the liquid over the vegetables and refrigerate until ready to serve. 

Store remaining vegetables and pickling liquid in a glass jar and refrigerate for up to 2 weeks.  These vegetables taste amazing on their own or when added to a bowl of Soy Sauce flavor 10 cent instant noodles.

Teriyaki Tofu Bahn Mi

16 oz Firm Tofu, drained and pressed

1 C Teriyaki Marinade, divided

Cooking Spray

1/4 C Mayonnaise

4 Tbsp Sriracha Hot Sauce

1 Tsp Tajin Classico Seasoning, optional

4 Hoagie Rolls, toasted

1 C Fresh Cilantro, chopped for garnish 

1/2 Fresh Lime Wedge, for garnish

Drain liquid from tofu, wrap in a paper towel and place on a plate. Top the paper towel wrapped tofu with a cast iron skillet or another heavy object to remove excess liquid and press for 30 minutes. Pressing tofu makes a HUGE difference in the final product's texture and how well the marinade penetrates the "meat". Do not skip this step!

While you're waiting for your tofu to flatten, make the sauce for the bahn mi. In a bowl, combine mayo, sriracha (use less if you're not a spice fan) and Tajin. Quick word about Tajin, this seasoning is my go-to for everything from potatoes to eggs to fruit! There's a little heat from chili pepper, a tartness from lime and a great salinity from salt. All together, this seasoning is the best and you need to pick some up ASAP.

Preheat oven to 350 degrees.

After the tofu has been pressed, pat dry with another towel and slice in half length-wise. Place both halves of the tofu in a deep oven-safe dish and cover with 3/4 C of teriyaki marinade. Bake tofu for 10 minutes, flip to coat other side with marinade and bake another 10 minutes. Remove tofu from the oven and slice into 1 inch-long, 1/4 inch-wide, and 1/4 inch-thick pieces. 

Coat skillet over medium-high heat with cooking spray and saute tofu strips for 5 minutes per side. Add the remaining marinade to the skillet in batches to evenly coat the tofu. 

Slice the hoagie rolls down the middle and flay out for maximum sandwich stuffing. Slather both sides of the hoagie roll with Sriracha mayo. Place 3-4 slices of cooked tofu along the length of the rolls, top with 1 C of pickled veggies, sprinkle on fresh cilantro and squeeze some lime juice for acidity. 

These sandwiches are filling and flavorful! There's sweetness and umami from the teriyaki marinade, crunch from the pickled veggies, and freshness from the cilantro! Is this your typical bahn mi sandwich? No. Is this a great vegetarian substitute? Heck yes! This sandwich will definitely be making the list of regular dinner rotations.

Hope you enjoy it! Drop a comment if you decide to try out this recipe!

Shake Foundation

Hello readers! It has been about a year since I have updated this blog so I figured I'd give you all an update. The last year has been filled with some pretty major changes - I decided to finally follow my dreams and pursue a professional certification in group fitness instruction which will (hopefully lead to a new career), I was given more responsibility at the law firm where I was employed, Nate graduated from NC State with his PhD and that led to the biggest life change...WE HAVE MOVED BACK TO NEW MEXICO! That's right! We are back in the Land of Enchantment! We have been here for a few weeks and are having a great time exploring all the outdoor activities in our new-old home (because New Mexico is still closed so what else are we going to do other than hike and unpack the house).

Now that you're all caught up with the highlights of Hart 2019, let's move on to a restaurant review!

Shake Foundation

Our first few days in Santa Fe were spent visiting at our most missed old haunts (looking at you Dion's Pizza and Golden Pride) and of course eating delectable green chile on absolutely everything! Santa Fe is home to a vast number of fantastic restaurants with multiple types of cuisine so after catching up with our old favs we had to take advantage of the opportunity! 

Golden Pride #1 Burrito (Potato, Cheese, Eggs and Green Chile)

505 Pizza (Pepperoni and Green Chile), Greek Salad with Greek Dressing and Green Chile Ranch from Dion's Pizza

No sandwich is quite as ubiquitous in New Mexico as the Green Chile Cheese Burger and as a vegetarian finding a satisfying substitute at a restaurant was nearly impossible - until now! I am totally loving all the vegan meatless options mainstream restaurants are offering at the moment (yes, I am still a pescatarian) and on Saturday after watching 3 dedicated and burly men unload our belongings off a 53 foot truck, I definitely had a hankerin' for a good ole' GCCB.

Nate was recommended Shake Foundation by a co-worker and after looking at their menu online it sounded like the perfect restaurant to try out together!

Shake Foundation is located at 631 Cerrillos Road, Santa Few, New Mexico and is essentially a building large enough to house a kitchen, walk-up order and pick-up windows and a few picnic tables - basically this restaurant was built for quarantine 2020. 

The menu includes burger stand regulars such as burgers, fries, and as the name would imply shakes. There are also a few surprising items like a New Mexico-raised Lamb Burger, a Fried Oyster Sandwich with Red Chile Mayo and a Beyond Meat Burger for vegans and vegetarians. 

Green Chile Cheeseburger with Beyond Meat and Double Order of Shoestring Fries

I ordered a Beyond Burger and added Green Chile ($0.50 up charge), Jack Cheese ($0.50 up charge), Lettuce (free), Tomato (free), Cooked Onions (free), and Shake Mustard Sauce (free); unfortunately my Shake Mustard Sauce was left off my burger so I can't speak to what it tastes like. My burger was perfectly grilled and seasoned, the chile was hot, the cheese was expertly melted, the onions were sweet and caramelized and the lettuce and tomato were fresh and crisp; the only downsides to this burger were the lack of mustard I ordered and the bun was very soft. I hate when I'm eating a burger or a sandwich and the bread gets soggy or falls apart when you're eating it so all the delicious fillings fall onto the plate. 

Double Foundation Green Chile Cheeseburger, Coffee Shake and a cup of Dion's Green Chile Ranch Dressing

 Nate ordered a Double Foundation Green Chile Cheeseburger and said the burger was expertly grilled and the chile and cheese were the perfect accompaniments to the beef. He did have the same complaint about the bun that I had. 

I would be remiss to have not ordered a milkshake at an establishment called Shake Foundation - lactose sensitivity be damned! The ice cream used at the shop is proudly made in Albuquerque and the rotating list of flavors can be made into a sundae, shake, float, or served up in a cup or cone. The flavors offered on the day we went included Vanilla, Chocolate, Strawberry, Coffee, Peach and Cookies & Cream. I went with a Strawberry-Peach shake - the strawberries and peaches were both fresh with chunks of fresh fruit throughout. I would definitely order it again if given the opportunity. Nate went with Coffee, which tasted like the best whipped coffee drink I've ever had in my life. The texture was thick and creamy with full-bodied coffee flavor. 

Everything at Shake Foundation is served a la carte so Nate and I split a double order of fries. The fries were shoestring cut and fried to golden and crisp perfection. Personal opinion but I am not a big fan of shoestring fries because I'm a dipper. I love to dip fries in ranch dressing or hot sauce and shoestring cut just aren't ideal for that. I would probably forgo the fries when I return to Shake Foundation. 

Since we are all dealing with COVID, I thought it may be useful to describe some of the precautions they are taking now. Guests are encouraged to be 6 feet apart when ordering and picking up, employees were all wearing face masks and kitchen staff were wearing gloves, cashier sanitized her hands between transactions and all picnic tables were roped off to discourage "dining in". 

I would love to return to Shake Foundation in the future and soak up some beautiful New Mexico sunshine from their outdoor dining room once Coronavirus is a thing of the past, I would love to eat in any dining room that isn't in my house at this point.

Thank you for reading my humble little blog and I hope you and yours stay well, happy and sane!