Chorizo and Eggs

Friday, July 17, 2015

Courtesy:  Deneen Mueller

1/2 lb ground chorizo
6 eggs, beaten
2 cloves garlic, chopped
1 pint cherry tomatoes, sliced in half
2 T olive oil
1 small bunch greens (swiss chard, kale, spinach)
2 T butter
Salt/Pepper to taste

Heat sauté pan over medium heat. Add chorizo; sauté until browned. Remove from pan, placing in bowl.  Reserve about a tablespoon of fat; add olive oil.  Sauté chopped garlic until soft.  Add sliced cherry tomatoes to pan.  Allow tomatoes to breakdown & get soft.  Add greens to tomato/garlic mixture; stir to wilt.  Add tomato/green mixture to reserved chorizo.  Wipe out pan & add butter.  Add eggs to pan, season with salt & pepper and cook till desired doneness (should be fluffy).  Add eggs to chorizo mixture.  Top Basic Polenta with chorizo and eggs. Read More...

Creamed Greens

Friday, July 03, 2015


1 stick butter* T flour
1/2 Med onion, diced
3 cloves garlic, minced
2 cups milk
Salt and Pepper to taste
Pinch of nutmeg
Pinch of ginger
24 oz Spinach (can also include Swiss chard, kale, radish or turnip greens)

Melt 1 stick of butter in a pot.  Sprinkle in flour and whisk until smooth.  Coke over medium heat until light golden brown.  Add onion and garlic, stir and cook until fragrant.  Pour in milk while whisking constantly, and cook for about five minutes.  Ad greens in increments until all are incorporated, and cook until wilted but not soggy.  Season with salt, pepper, ginger and nutmeg.  For a twist you can add fennel pollen, bacon, ramps or parmesan cheese. Read More...

Go Back


almonds shrunken heads anchovy bulgar Swiss Chard vinaigrette onions sour beer Greens conserve cake compote beef asparagus shelling pears walnut oil potatoes bulgar wheat dilly tomato corn pie Tomatoes green beans currants chipotle bean turnip crisp peas flank steak Vegan zucchini maple syrup green pepper lemon grass bok choy white beans pork spring chorizo Corn tomatoe vanilla wafers capers sausage sweet melon ramps yogurt roasted tuscan Eggplant bruschetta rouille Rice wine vinegar Bread biscuits muffins Spread hazelnuts tomato juice mushroom berry blueberry nectarine pumpkin buckwheat gratin turnips knots chicken maple chili peppers strawberry almond milk barley fritter celery hearts spelt gazpacho peppers onion beet lettuce prosciutto couscous coeur a la creme thai watercress habanero buttermilk coriander plum pickled carrots paste vegetable bosc imam Tomatillos plum tomatoes jam Spinach bell pepper sandwiches autumn chives egg noodles bread pudding Shitake Mushrooms kalamata slaw pecan tortillas Farmers' Market snow peas kirsch basil pork chop sunchokes crepes wrap cucumber pudding creme chiles Salsa gorgonzola shiitake swiss fritters flank celeriac pineapple carrot top gin mustard greens Butternut bbq poblano fondue egg remoulade tenderloin gouda gruyere beets strawberries yellow onion pesto curry plums hickory celery root wasabi mint caesar cornmeal Cranberry Beans Apple scapes artichoke chilies Potato absinthe Drinks Squash frittata eggs coeur tart fennel bulb Dressing pecans okra pasta jack cream brown sugar casserole polenta baby bok choy jack cheese pepper walnuts collins chicken dinner salad cilantro Salad sour cream honey arugula tostadas syrup Kale radish blue cheese vegetarian cointreau verde reggiano fennel seeds Leek carrot tops Red Onion Cider coconut milk sherry steak dijon beet greens feta bloody mary pine nuts Jerusalem artichoke strata mushrooms olives meatballs radishes panzanella peach carrot fronds cantaloupe cream cheese oats parmesan garlic wheat flour sesame sandwich Chevre sweet potato pie kluski dill shitake cauliflower cheese fraiche goat Cheese Soup chimichurri Recipes spiced winter squash cranberry shallots butter bacon tomato stuffing chili Side pancake scallions Beans rhubarb leeks chocolate daisy latkes fennel Poblano Chili bayeldi parmigiano sauce cockaigne anise apples chimmichurri celebration kohlrabi heavy whipping cream baguette