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


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