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


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