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


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