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


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