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Seasonal Nutrition

Health & Nutrition

Recipes for the Season

Come back each season to find new and delicious recipes.

Leek & Onion Soup

Ingredients

  • 5 TBSP of Butter
  • 1 pound (16 oz) of Potatoes, peeled and cut into 1 cm pieces
  • 1 small Onion
  • 1 pound (16 oz) of Leeks (white parts) sliced
  • 24-32 oz of Chicken Stock
  • 5-6 oz of Heavy Whipping Cream
  • 4 oz of Milk

Garnish

Finely chopped Chives

Instructions

  1. Melt 3.5 TBSP butter in a heavy saucepan. When it foams, add 1 pound (16 oz) of potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 1 pound (16 oz) white parts of leeks, sliced and toss them in the butter until they are well coated.
  2. Season well with salt and freshly ground pepper and toss again. Then cover the pan with its lid.
  3. Cook over a gentle heat for 10 mins, or until the vegetables are soft but not colored.
  4. Uncover the pan. Pour in 24-32 oz of the chicken stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavor.
  5. Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in 4oz of whipping cream and 4 oz milk.
  6. Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
  7. Drizzle the remaining cream over each serving, top with chives and black pepper.

Chorizo-Potato Stew

Ingredients

  • 3 TBSP Extra-Virgin Olive Oil, plus more for drizzling
  • 1 Onion, chopped
  • Salt
  • 3 fully cooked Chorizo Sausages (about 8 oz), sliced ½ inch thick
  • 3 cloves Garlic, minced
  • 3 large Potatoes, peeled and cut into 1-inch chunks
  • Black Pepper
  • 4 cups Low-Sodium Chicken Broth
  • 2 Bay Leaves
  • 1 small bunch Swiss Chard, stems removed, leaves chopped (equaling about 6 cups)
  • Chopped fresh Parsley, for topping (optional)
  • Toasted Bread, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
  2. Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender, and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; drizzle with olive oil and serve with bread.