Chorizo Scramble
Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and pico de gallo 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.
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Chorizo & Black Bean Chili
A cozy, simmering pot of spicy chorizo, tender black beans, and citrusy depth that feeds a whole cheering section.
Ingredients:
1 pound Skagit River Ranch chorizo, casings removed
1 medium red onion, diced
3 cups cooked Steel Wheel Farm black beans (from about 1 cup dried)
1 cup crushed tomatoes
1 cup beer (amber, lager, or pale ale works well)
1 cup water or broth
1 teaspoon ground cumin
½ teaspoon smoked paprika (optional)
1 lime, juiced
Salt to taste
Cotija and cilantro for serving
Warm tortillas or chips for dipping
Method:
1. In a heavy pot, brown the chorizo over medium heat, breaking it into small pieces. Stir in the diced onion and cook until softened, about 5 minutes. Pour in the beer and scrape up any browned bits. Let it simmer for 2–3 minutes.
2. Add beans, tomatoes, water/broth, cumin, and smoked paprika. Reduce heat and cook uncovered for 25–30 minutes, stirring occasionally, until thickened.
3. To finish, stir in lime juice and adjust salt, as needed. Ladle into bowls and top with Cotija and cilantro. Serve with warm tortillas or blue corn chips. Tip: This chili tastes even better the next day—the beans soak up all that chorizo spice.
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Blue Corn Nachos with Black Beans, Chorizo & Cotija
A colorful, crunchy sheet‑pan snack loaded with local beans, melty chorizo, and a bright Cotija finish.
Ingredients:
1 bag DeCasa blue corn tortilla chips
1 cup cooked Steel Wheel Farm black beans (from about ½ cup dried)
½ cup Skagit River Ranch chorizo, cooked and crumbled
½ medium red onion, thinly sliced
½ cup Familia del Norte cotija, grated or crumbled
½ cup Skagit’s Best salsa
Fresh cilantro, chopped
Lime wedges, for serving
Optional: thin ribbons of radicchio or endive for color and crunch
Method:
1. Prep the beans: If using dried beans, soak overnight and then simmer in water until tender. Season lightly with salt.
2. Preheat to 375°F. Spread chips on a sheet pan. Scatter beans, red onion, and chorizo (if using) evenly over the top. Warm in the oven for 8–10 minutes, until everything is hot and the chips are crisp.
3. Top with Cotija, salsa, cilantro, and a squeeze of lime. Add chicory ribbons if you want a little bitterness to balance the richness. Serve immediately while the chips are still crunchy.
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Braised Savoy Cabbage with Chorizo
This versatile winter dish adapted from a Alice Waters recipe is delightful tossed with spicy Chorizo or diced bacon.
Ingredients:
1 large (or 2 small) Savoy cabbages
2 tablespoons olive oil
1 onion, peeled and diced
2 garlic cloves, chopped
1 bay leaf
½ cup white wine
½ cup chicken broth or water
½ pound Chorizo sausage, cooked and crumbled into bite-size pieces
Sea salt and fresh ground pepper
Method:
1. Remove the tough outer leaves of the cabbage and cut the heads in half, then into quarters. Cut out the cores and cut the quarters into thick slices. Season with salt and pepper.
2. Heat olive oil in a heavy pan. Add onions and cook over medium heat for about 7 minutes, or until soft. Add bay leaf, garlic and a dash more salt. Cook for another minute and then stir in cabbage and white wine.
3. Cover and cook until the wine is mostly evaporated, about 8 minutes. Add chicken broth or water and bring liquid to a boil. Turn down to a simmer, cover the pan and cook for about 15 minutes until cabbage is tender, stirring two or three times during cooking. Add in crumbled Chorizo sausage, and season to taste with salt if needed.
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Chorizo Frittata
This savory-spicy frittata is delicious served for breakfast, brunch, lunch or dinner!
Ingredients:
8 eggs
½ pound chorizo sausage
½ cup chopped leeks, white and light green parts only
½ cup chopped green onions
2 cups hearty greens, such as kale, washed, greens removed of any tough ribs and roughly chopped
2 cups cherry tomatoes
½ cup milk
1 cup crumbled cotija or queso fresco cheese
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375º.
2. Cook the chorizo sausage in a large ovenproof skillet until done, breaking the sausage into small chunks with a wooden spoon. Then, add the leeks and green onions and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant. Add in the cherry tomatoes and greens and cook until the greens are just wilted, then remove from the heat.
3. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk and ½ cup of the cheese, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.
4. Top the frittata with the remaining ½ cup cheese and then bake for 25-30 minutes, or until a knife inserted into the center comes out clean. Serve warm.
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Fall Vegetable Scramble with Mushrooms
Chanterelle mushrooms and tender root vegetables elevate farmstead eggs in this stunning scramble.
Ingredients:
6-8 eggs
1 cup Chanterelle mushrooms, washed and patted dry with a paper towel
1 cup loosely-packed spinach leaves
½ cup sweet Walla Walla onion, chopped
1 cup fingerling potatoes, rinsed and cut into ½ -inch pieces
4-6 turnips, scrubbed, and cut into ½ -inch pieces
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 onions, potatoes and turnips and sauté until all vegetables are softened and tender, about 10-12 minutes. Add in mushrooms and spinach and briefly sauté until spinach is wilted and 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.
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Wild Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Ingredients:
6-8 eggs
2 cups mixed mushrooms, trimmed and chopped into bite-size pieces
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 of olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in sliced 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.
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Scrambled Eggs with Shiitake Mushrooms
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Ingredients:
6-8 eggs
1 cup Shiitake mushrooms, washed and thinly sliced
3 cloves garlic, 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 1-2 minutes. Add in sliced 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.
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Scrambled Eggs with Red Spring Onions & Leeks
Punched up with bright spring onions, these scrambled eggs are divine.
Ingredients:
8 eggs
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ cup chopped spring onions
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 spring onions and leeks and cook, stirring constantly, for about 2-3 minutes, 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 onions and leeks.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
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Vegetable Scramble with Mushrooms
Wild mushrooms and tender root vegetables elevate farmstead eggs in this stunning scramble.
Ingredients:
6-8 eggs
1 cup sliced wild mushrooms of your choice, such as Hedgehog, Yellowfoot or Black Trumpet
1 cup loosely-packed spinach leaves
½ cup Cipollini onion, chopped
2-3 Gold Ball turnips, scrubbed, and cut into ½ -inch pieces
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 onions and turnips and sauté until softened and tender, about 10-12 minutes. Add in sliced mushrooms and spinach and briefly sauté until spinach is wilted and 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.
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Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.