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.
Spicy Escarole
Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or chicken.
Ingredients:
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
1 bulb fennel, trimmed and thinly sliced crosswise
1 small red onion, thinly sliced crosswise
1 large head escarole, washed, tough stems removed and coarsely chopped
1 sprig fresh oregano
Crushed red-pepper flakes
Sea salt
Method:
1. Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown.
2. Add fennel and onion and cook, stirring, until almost tender and caramelized, 10 to 15 minutes.
3. Add escarole, oregano, and red pepper flakes; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.
Flavors of the Southwest Recipes
Nothing perks up the taste buds quite like the flavors of the Southwest. Explore the region’s smoky, spicy flavors by firing up the grill for this week’s housemade dry rub seasoned with garlic, thyme and smoked sea salt (just pick your meat or veggie main!), then use the signature cornbread mix and premium dried beans to craft cookout-friendly sides. Combined with a plethora of fresh produce ranging from rainbow cherry tomatoes and fennel to cherry plums and red grapes from the Bella Luna grapehouse, this spectacular supper will do the Southwest proud.
Here are a few recipe ideas for the week:
Southwest-Style Beans
These spicy beans pair wonderfully with this week’s cornbread and your favorite meat or vegetable hot off the grill.
Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet butter and honey.
Summer Slaw
This zippy coleslaw is incredibly crisp and fresh, with cabbage, cucumber and scallions.
Fresh Fennel, Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
