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


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