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