Chorizo Scramble
Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!
Ingredients:
8 eggs
8 ounces chorizo sausage
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ sweet onion, peeled and diced
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the chorizo sausage and cook through, breaking the sausage into small chunks with a wooden spoon. Then, add the spring onions and leeks and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.
Ingredients:
6 mixed sweet peppers
2½ pounds heirloom tomatoes
1 Walla Walla sweet onion, minced
2 cups chicken stock
½ cup freshly-squeezed orange juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Sea salt and fresh ground pepper
Fresh herbs for garnish, such as chopped parsley, thyme and oregano
Method:
1. Preheat the oven to 400°. Place the peppers and tomatoes on a baking sheet, and roast until they are slightly charred, about 30 minutes.
2. Peel, and core the peppers and tomatoes. Transfer the flesh to the jar of a blender; set aside.
3. In a medium skillet, heat olive oil. Add onion, and cook until translucent, about 5 minutes. Add to the blender, and purée until smooth. Pass the mixture through a food mill fitted with a medium disk into a large bowl. Stir in the stock, orange juice, vinegar, salt, and pepper. Cover, and refrigerate until chilled. Serve garnished with herbs.
Mushroom Scramble
Serve this earthy scramble with a salad of lightly-dressed greens to complete the meal.
Ingredients:
6-8 eggs
2 cups Chanterelle mushrooms, washed and trimmed
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
Baked Tomatoes with Farro & Feta
This flavorful and satisfying main dish is stuffed with hearty farro, tangy feta cheese and fresh herbs.
Ingredients:
4 heirloom tomatoes, halved
¾ cup cooked farro
¼ cup crumbled feta cheese
2 tablespoons olive oil, plus more for drizzling
1 tablespoon fresh parsley, chopped
1 clove garlic, finely chopped
1 shallot, finely chopped
Method:
1. Preheat the oven to 450°.
2. Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
3. Combine the 2 tablespoons olive oil, farro, feta cheese, parsley, garlic, and shallot with some salt and pepper together in a small bowl. Fill the tomatoes with the mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
