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


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