Panko Macadamia Nut-Crusted Fish Filets

This quick fish recipe comes together in 30 minutes and won’t leave your kitchen smelling like fish or fish stuck to you pan. Serve with homemade tartar sauce, lemon wedges and a few slices of ripe avocado.

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Maple Butter Roast Chicken with Rosemary and Thyme

This succulent roast chicken is all at once lightly sweet, salty, just a little sticky (like BBQ sauce) and beautifully savory. This recipe is somewhere between an easy weekend project and a weeknight dinner when you might have a little extra time – either way, this is very simple, so you can relax while you let the scent of rosemary, thyme and maple fill your home.

Serve with Rice Pilaf (pictured) and a roasted green vegetable.

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Green Chile Bacon Cheeseburgers

To my great happiness, it is once again Hatch Chile Season!  The Hatch Chile hails from the small town of Hatch, NM – arguably the pepper capital of North America.  Hatch Chiles are exactly the same pepper as the well-known Anaheim Pepper, but because they are grown in the rocky soil of arid Southern New Mexico the plants have to work hard to survive.  This results in an intensely spicy-sweet flavor like nothing else in the world.  Due to the short growing season, Hatch Chiles are usually only available in August and September so make the most of them while they’re available!  This recipe is for the Green Chile Cheeseburger.  You can use frozen or canned chiles if need be, but there is nothing like fresh green Hatch Chiles roasted over mesquite.

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