Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Sunday, August 28, 2011

Purslane Potato Salad with Greek Yogurt and Dill

Purslane Potato Salad

Purslane in Potato Salad
While I used to find purslane in all of the uptown farmer's markets in Manhattan,  I now find it growing wild in my garden in Rio en Medio.  Purslane is a succulent, that can be used in stews, soups, salads or sauteed.  Here, I added some to my potato salad.

Purslane Close-up

Potato Salad with Purslane Recipe


1 pound purple,red and white finger potatoes, sliced in half
1 medium onion, diced
1 cup Greek yogurt
1 cup purslane,  loosely chopped
salt to taste
1/4 cup dill, chopped
red chili flakes to taste


1.  Roast the finger potatoes, cool.
2.  Slice the potatoes, then place in a bowl.
3.  Add the onions, yogurt, purslane, dill, chilli flakes, and salt.
4.  Stir then serve.

Sunday, August 21, 2011

A Salad with Fenugreek and Mustard Greens from My Garden

Fenugreek and Mustard Green Salad

Fenugreek and mustard seeds are staple spices in Indian cuisine and the good news is that they are easy to grow.  I threw some seeds in my in my garden three weeks ago and now have an abundant supply of greens for salads.   Here, I combined my fresh garden greens with an heirloom tomato and pine nuts and tossed the combination in olive oil and salt for light afternoon fare.

Sunday, August 14, 2011

A Feast of Light and Beauty at Encantado Resort's Terra Restaurant.

Last Wednesday's sunset from the Encantado Resort's Terra Restaurant was spectacular.  Along with an enjoyable glass of full bodied red, I savored the colors, the light and the view of the Jemez Mountains.  It was a surprise to me that this feast of light and beauty would be part of the evening's culinary experience.

Santa Fe's Country Side at Dusk

July and August bring monsoon rains and spectacular sunsets to Santa Fe.  After a summer rain,  the scents of pinon, juniper and sage fill the air, while the sky becomes brilliant with color and dramatic light.  

In the Sangre de Cristo Mountains. on the outskirts of Santa Fe,  one can find amazing views, tranquility and inspiration.  Here are some of my photographs from last Thursday at dusk, where you can see the magnificent  colors and beauty of northern New Mexico.

Sunday, August 7, 2011

Iced Cantaloupe Smoothy with Cardamom

Cantaloupe and Cardamom Smoothie
My furniture, kitchen supplies and other personal items are finally here after a six week journey from New York City to New Mexico.  It feels good to have my tools for cooking once again.

This summer morning, I used my blender and a freshly picked cantaloupe to make an iced smoothy for breakfast.  A dash of cardamom powder gives a little added sweetness to the drink's flavor.  Using powdered nonfat milk made my beverage creamy and satisfying without the added calories.

Recipe for Cantaloupe and Cardamom Smoothie: 


1 cup cantaloupe, chopped
1/2 cup ice
3-4 tablespoons powdered nonfat milk, (I use Organic Valley nonfat milk)
1/8 teaspoon cardamom, powdered
1 sprig of mint

Place ingredients together into a blender and blend until texture is a little smooth and a little crunchy from ice.  Add a splash of green with a sprig of mint for a garnish.