Roasted Poblanos Stuffed with Chorizo and Zucchini

Wednesday, February 17, 2016

Courtesy of Eatwell Farm 

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...

Go Back


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