Blake Spalding

The ultimate sustainable summer feast
Indulge in these sustainable summer dishes from Hell's Backbone Grill, a rural farm-to-table restaurant beloved by off-the-beaten-track eaters.
Backbone house salad
Try topping this fresh, seasonal salad with fruit from local orchards. As always, the freshest, locally grown, organic ingredients make a world of difference.
Jicama and red pepper haystacks
Refreshing, light, and easy to prepare, this salad makes a perfect summer side dish.
Navajo-style peach crisp
A Navajo Family in Arizona's Canyon De Chelly taught Blake this recipe, lightened here with less sugar and butter.
Rosemary limeade
People go crazy for this stuff. It's spark-y, quite delicious, and a natural mixer for margaritas!
Green chile corn tamales
This is a combination of two recipes from our two favorite tamale makers: Jen's grandma and our friend Martha Clark.
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