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620 Old Santa Fe Trail
Santa Fe, NM 87505
Phone: 505-983-7676
Website: www.dishnspoon.com
Hours: M-F 9am-3pm; Wed-Fri dinner 5-9pm

Home-baked food and whimsical gifts. All goodness--no trans fats!

Why is Dish n' Spoon a Farm to Restaurant participant?

Owners Sancho and Anna Soeiro pick up their local ingredients from the farmers market and are planning to make more of an effort in the coming season.

Who do they buy from and what do they buy?

Peppers and squash from Rancho La Jolla • Raspberry goat cheese from South Mountain Dairy • Mushrooms from Desert Fungi • Potatoes from Bee Tree Farms • Honey from Buckin’ Bee

Fifteen percent of their food costs is spent on local foods.

"We purchase local food because it’s healthier, sustainable and local money=good money."

Cook with the Chef Recipe

Farmers' Market Frittata

Pre-heat oven to 375 F

5 Farmers' Market Eggs

3/4 c. Organic Milk

1/2 c. Heavy Cream

1/4 - 1/2 tsp. Fresh Ground Pepper

1/4 tsp. Nutmeg

1/4 tsp. Rosemary

1/4 tsp. Oregano

1/4 tsp. Marjoram

1 tsp. Chopped Fresh Basil

1/4. tsp. Sage

1 tsp. Thyme

2 tsp. Chopped Garlic

1/3 c. Freshly Grated Romano Cheese

1 c. Grated Colby Jack Cheese

1/2 lb Brie Cheese - sliced

1/2 lb Farmers' Market Padron Peppers

1/2 Farmers' Market Leeks - chopped

1/4 c. + 2 tbsp. Extra Virgin Olive Oil

Whisk First 13 ingredients together. Add 1 tbsp of olive oil to frying pan over high heat and add padron peppers (stems removed). Cook on high heat until somewhat tender and a wonderful aroma emerge. Set aside. Add 2 tbsp. oilve oil to frying pan and add leeks; sautee until tender. Add leeks and peppers to egg mixture. Coat frittata pan (or casserole dish) with 2 tbsp. olive oil, then add egg/pepper/leek mixture. Sprinkle colby-jack cheese over surface. Add brie slices over surface of mixture and push down on brie to submerge slightly. Place in oven and bake for 15 min - cover and bake an additional 10 min.