Pesto Potato Pizza


For the crust:

  • 1 1/2 lbs potatoes

  • 1/2 cup cheddar cheese or parmesan

  • 1 egg

  • 2 tbsp olive oil

  • Salt and freshly ground black pepper, to taste

  • 1 tsp garlic powder

  • ½ tsp smoked paprika

  • 2-6 tablespoons pesto (to taste)


  • Handful of arugula

  • 1/4 green pepper, sliced
    ½ tomato, sliced

  • 1/4 onion, sliced

  • 8 oz mozzarella cheese

  • ½ tsp dried oregano


  1. Preheat oven to 425F. Line a baking sheet with parchment paper.

  2. Peel the potatoes and use the large holes of the grater to grate the cheese and the potatoes.

  3. Transfer the potatoes to a towel and press them to remove as much excess water as possible. This may result in discoloration to the towel.

  4. Place the potatoes into a large bowl. Add the remaining ingredients for the crust and mix well to combine.

  5. Spread the potato mixture over the prepared baking sheet and form into a 12 inch (30cm) circle, or a square if preferred.

  6. Bake for 25-30 minutes until slightly golden on the edges.

  7. Spread your pesto and cover with toppings. Bake for another 10-15 mins.

Zucchini Pasta with Paprika Roasted Tomatoes



  • 2-4 Zucchini or Yellow Squash

  • 6-8 cloves garlic, minced

  • Approx. basil 10 leaves

  • 1 onion, chopped

  • 5 tablespoons olive oil

  • 6 oz goat cheese

  • Salt and pepper to taste

  • 8 oz chicken broth

  • ½ teaspoon smoked paprika


  1. Preheat oven to 375.

  2. In a large bowl, combine about 2 tablespoons of olive oil with half the garlic, and salt and pepper to taste with the cherry tomatoes. Spread over a baking pan and bake for around 20-25 minutes.

  3. While the tomatoes bake, prepare your ‘zoodles.’ Use a spiralizer or vegetable peeler to thinly slice your squash.

  4. In a large sauté pan over medium heat, add the remaining olive oil and onion. Sauté the onions until they begin to become translucent.

  5. Add garlic and paprika, continue to sauté for around 30 seconds to a minute, and then add your liquid base of broth in with your cheese.

  6. Heat for another 5-10 minutes, letting the sauce to begin to thicken.

  7. Next, add your zucchini noodles and half of your basil and cook for another 4-5 minutes, depending on your desired texture. The longer the noodles sauté, the less they will retain their shape and the softer they become.

  8. Finally, remove your noodles from the heat and toss them with the roasted tomatoes and some fresh basil.



Chicken Kale Quesadillas



  • 1 lb chicken thighs

  • 2 chopped sweet onions

  • 1 tomato, diced

  • 1 bunch kale

  • 4 flour tortillas

  • 3 cloves garlic

  • 1 lime

  • 2 tsp chili powder

  • 2 tsp ground cumin

  • 1 tsp smoked paprika

  • Cheddar or Monterey jack cheese

  • 2 Bell peppers, 1 red and 1 green, diced

  • 2 tablespoon melted butter or olive oil

  • 3 tablespoon olive oil


  1. Dice your chicken into 1 inch cubes.

  2. Mix 1 tsp chili powder, 1 tsp cumin, paprika, salt, pepper, and 2 tsp olive oil in a small bowl and coat the chicken evenly to season.

  3. Cover and set chicken in the fridge.

  4. While the chicken marinades, prepare your salsa. Heat 2 tsp of olive oil in a pan with 1 of clove garlic and sauté the chicken for around 6 minutes, until it is cooked evenly.

  5. Transfer your chicken to a bowl or container.

  6. Next, begin to sauté the onions with the remaining olive oil.

  7. Once they begin to become translucent, add your garlic and season with salt, pepper, and the remaining chili and cumin powder.

  8. After 2 minutes, add your bell pepper, kale and tomato to the pan and cook for another 5 minutes, until the veggies are tender.

  9. Brush quesadilla with melted butter and heat in a clean skillet for 2 minutes. Fill with chicken, veggies, and top with cheese.

  10. Fold over into a half, and heat one side for around 2-4 minutes, until cheese melts.

  11. Top with salsa and serve.

For the salsa


  • 2 cucumbers

  • Onion

  • 1 bell pepper, diced

  • 2 tomatoes, diced

  • 2 cucumbers, peeled and diced

  • 3 tablespoons lime juice

  • ¼ cup fresh cilantro, chopped

  • 2 cloves garlic, finely diced

  • 2 tablespoon diced jalapeno

  • 1 onion, diced

  • 1 tablespoon EVOO

  • ¼ teaspoon salt

  • ¼ teaspoon pepper


  1. Make your vinaigrette in a large bowl with the lime juice, olive oil and seasoning.

  2. Add the remaining ingredients and combine to create your salsa.



Rigatoni with Jammy Zucchini Sauce



  • 2-3 zucchini or summer squash (about 2 pounds)

  • 1 large tomato

  • 1 lemon

  • Basil

  • 8 garlic cloves

  • ¼ cup olive oil

  • 1 teaspoon Aleppo-style pepper, plus more for serving

  • 8oz rigatoni

  • 2 ounces Parmesan


  1. Heat olive oil in a large skillet over medium heat. While heating, peel and thinly slice 8 cloves of garlic. Add to oil and cook.

  2. While garlic browns, slice zucchini into rounds, then quarter rounds. Add to pan once garlic has browned at the edges and raise heat to medium-high.

  3. Once zucchini has begun to lose its shape, add salt and reduce heat to low. Stir every so often, letting it caramelize and brown.

  4. While zucchini caramelizes, boil a large pot of salted water.

  5. Juice a lemon and set aside. Grate parmesan and set aside.

  6. Rough chop a tomato and saute with olive oil in small saucepan over medium-high heat.

  7. Once water has boiled, add pasta and cook until very al dente.

  8. At this point, zucchini should be very caramelized, sticky, and jammy. Add 1 tsp. Aleppo-style pepper to zucchini and stir, then add cooked tomato and pasta to skillet using slotted spoon. Add 1/2 cup pasta water.

  9. Cook pasta to desired tenderness in skillet, adding in handfuls of torn basil, lemon juice, and parmesan (in small amounts to prevent sticking).

  10. Plate and garnish with parmesan, basil, and aleppo pepper. Enjoy!

Roasted Romaine



  • 1 head of romaine lettuce

  • 2-3 tbsp olive oil

  • 1 tbsp Balsamic or red wine vinegar

  • 1 tbsp cilantro

  • Salt, black pepper, and red pepper flakes to taste


  1. Preheat the oven to 400 degrees.

  2. Slice your head of romaine down the middle, into two equal parts.

  3. Grease a baking sheet with nonstick spray or line with aluminum foil.

  4. Drizzle around 1 tablespoon of the olive oil along the two heads of lettuce. Roast for 10 minutes, until they begin to brown.

  5. With the remaining ingredients, make your vinaigrette and dress your romaine.

Arugula and Fennel Soup



  • 5 tablespoons extra-virgin olive oil, divided

  • 1 onion

  • 1/2 teaspoon sugar

  • 6 cups chicken broth (or vegetable)

  • 2 tablespoons lemon juice, 1 tsp zest

  • 1 cup spinach, roughly chopped

  • 5 cups arugula, roughly chopped

  • 1 bunch carrots

  • 1-2 radishes, for garnish

  • 1/2 teaspoon salt

  • 2-3 fresh garlic cloves, finely sliced

  • Pepper to taste

  • 1/4 cup fennel fronds


  1. Preheat the oven to 400 degrees.

  2. Slice fennel ¼ inch thick. Drizzle with 1-2 tbsp olive oil, ¼ salt, sugar, and pepper. Roast for 20-25 minutes, until they are beginning to brown and softened.

  3. Sauté onion with remaining olive oil, salt, and pepper over medium heat in a large pot. Once they begin to brown, add the garlic and sauté for another minute. Add your broth to the pan with the lemon juice, zest, and roasted fennel. Bring to a simmer, and leave it for 7-8 minutes.

  4.  Add the greens and fennel fronds, and turn off the heat. Stir occasionally. Add any additional salt and pepper to taste. Optional: Add to a blender for a creamier consistency. Garnish with thinly sliced radish.

Zesty Onion and Kale Dip



  • 1 cup cottage cheese

  • ½ cup sour cream

  • ¼ cup cilantro

  • 2 tablespoon lime juice, ¼ teaspoon zest

  • A bunch of mini onions, finely chopped

  • 3 cups thinly sliced greens

  • 2-3 cloves garlic, minced

  • 1/2 teaspoon salt and pepper, or to taste


  • In a large pan, sauté onions and garlic until translucent. Season with salt and add the greens. Cook until tender, 2-3 minutes.

  • In a large bowl or blender, combine your remaining ingredients. Mix in the greens.

  • Finally, blanch your peas in well-salted water for 1-2 minutes. Serve with dip.

Summer Sesame Noodles



  • 2 cup greens

  • 1 bunch mini onions, sliced finely

  • 1.5-2 tablespoons rice or red wine vinegar (sherry works)

  • 1 small piece of ginger

  • 1 pound of fresh ramen noodles, or 6 oz dried rice noodles (udon)

  • 1/3 cup of cilantro

  • 1-1/2 tablespoon of lime juice

  • 2-3 tablespoons sesame oil

  • Handful of toasted sesame seeds

  • 2 garlic cloves

  • 1 teaspoon salt

  • 1 tablespoon peanut butter

  • 1 tablespoon sugar

  • 1 tablespoon honey

  • 3 ½ tablespoons soy sauce

  • About 1 teaspoon garlic chili paste, or to taste


  1. Bring a large pot of water to a boil, add noodles and cook according to instructions on packaging. Drain and rinse with cold water, toss with a splash of sesame oil.

  2. In a pan, sauté the onions and garlic until translucent. 

  3. Add the kale greens towards the end, seasoning with salt to taste.

  4. In a large bowl, combine the rest of the ingredients to make a sauce. Add the greens, onion and garlic to the bowl of sauce, stirring as needed

  5. Add the noodles to the sauce, evenly coating them. Garnish with red pepper flakes and cilantro.

Zucchini Bread



  • 1 cup shredded summer squash or zucchini

  • 2 1/2 cups flour

  • ¾  cup white sugar

  • ¾ cup brown sugar

  • 2 eggs

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 2 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1-3/4 cup olive oil

  • 2 tsp vanilla extract

  • A few strawberries, for garnish

  • 1 cup walnuts or chocolate chips(optional)


  1. Preheat oven to 350 F

  2. Beat your eggs in a large bowl. Combine with the sugar and vanilla extract, and then add the olive oil and zucchini.

  3. In a separate bowl, combine your remaining dry ingredients. Add these to the wet mixture and stir. Add any optional add-ins.

  4. Spray or line your oven-safe baking dish, and bake for 30-45 minutes, checking with a fork for doneness.

Stuffed Summer Squash / Zucchini



  • 3 zucchini or summer squash

  • 1 bunch green onion, sliced

  • ½ cup breadcrumbs, seasoned preferred

  • 3-4 cloves garlic

  • 1 cup baby spinach, roughly chopped

  • Thyme to taste

  • Salt and pepper to taste

  • 2 tablespoon olive oil

  • ½ cup parmesan

  • 1 cup diced mushrooms

  • Red pepper flakes to taste



  1. Preheat oven to 425.

  2. Halve and core your squash, leaving enough room to fill them.

  3. Dice the squash middles and add to a large mixing bowl.

  4. Combine all of the remaining ingredients besides the spinach with the leftover squash middles.

  5. Heat the mixture in a sauté pan, adding spinach in last so that it wilts.

  6. Fill your squash with the mixture.

  7. Bake for around 20-25 minutes, or until golden brown.

Barley Risotto with Herbs and Lemon



  • 1 cup pearled, hulled, or hull-less barley

  • 8 cups vegetable broth

  • Butter or olive oil

  • 1 medium onion, finely chopped

  • Salt and pepper

  • 1/2 bunch spinach, thick stems removed (about 2 cups)

  • 1/2 bunch parsley, thick stems removed (about 1 cup)

  • Zest of 1 lemon

  • 1 tablespoon Meyer lemon or regular lemon juice

  • 1/2 cup grated parmesan

  • 1/3 cup minced garlic scapes


  1. Preheat oven to 350°F and toast barley on a baking sheet until golden brown and aromatic (about 10 minutes)

  2. Heat broth in a saucepan on stove and keep warm.

  3. Heat a large shallow saucepan (or deep skillet) over medium heat, adding oil and minced onion. Cook until onion is transparent.

  4. Add barley and 2 cups broth to saucepan. Bring to a boil, stir, then reduce heat to simmer until broth is absorbed.

  5. Keep adding broth in 1/2 cup increments, making sure it’s absorbed before adding more. This can take between 30-50 minutes. Stir very often or constantly (if you have the patience).

  6. Immerse spinach and parsley in boiling water for 5 seconds; remove and drain. (Doing so keeps the bright green color.)

  7. Coarsely chop spinach and parsley, then purée with oil and a splash of water in a blender.

  8. Add lemon zest, a squeeze of lemon juice, and a handful of garlic scapes to the barley mixture.

  9. Remove from heat and mix in the spinach and parsley mixture.

  10. Top with Parmesan if desired!

Arugula Salad with Pecorino and Greek Vinaigrette



  • Arugula

  • Radishes

  • Almonds (slivered)

  • Basil

  • Red Wine Vinegar

  • Olive Oil

  • Pecorino Romano or Feta


  1. Wash and dry arugula. Place in large bowl or on serving dish

  2. Finely slice radishes and add to arugula.

  3. Using box grater, roughly grate pecorino romano onto salad or crumble feta into the salad.

  4. Throw a handful of almonds onto the salad.

  5. Create the vinaigrette by finely chopping a handful of basil and combining with 1/4 cup olive oil, 2 tablespoons red wine vinegar, and tablespoon of water (if desired) in a jar. Shake to combine.

  6. Drizzle dressing over salad and enjoy! Salt and pepper to taste.

Garlic Scape Pesto


This very simple recipe requires lots of taste-testing, so add a little bit of each ingredient at a time until the flavors are balanced. Almonds work just as well as pine nuts and are significantly cheaper. Your best bet is to make this with a mortar and pestle to get the proper texture; if you don’t have one, a knife and cutting board will do. If you are in a hurry, a food processor is fine, but will not save much time and yield poorer results.


  • Garlic Scapes

  • Pecorino romano or parmigiano

  • Lemon

  • Almonds or Pine Nuts

  • Olive Oil

  • Salt

Process (Mortar and Pestle) Best Flavor and Texture

  1. Rinse garlic scapes and roughly chop into 1” pieces.

  2. Coarsely grate about an ounce of cheese and set aside.

  3. Place all of the scapes and a little of everything else into the mortar.

  4. Begin mashing the contents of the mortar with the pestle. Taste the pesto and slowly incorporate more of each ingredient as needed. This is a great way to learn about balancing flavors, but be careful to not go overboard.

  5. Thinner pestos (with more olive oil) are best for pastas or marinades; thicker pestos will hold up better on bread.

Process (Knife and Cutting Board) Next-Best Flavor and Texture

  1. Rinse garlic scapes and finely mince; transfer to bowl

  2. Coarsely grate about an ounce of cheese and set aside.

  3. Slowly incorporate ingredients into the bowl, stirring with a spoon. Taste the pesto and slowly incorporate more of each ingredient as needed. This is a great way to learn about balancing flavors, but be careful to not go overboard.

  4. Thinner pestos (with more olive oil) are best for pastas or marinades; thicker pestos will hold up better on bread.

Process (Blender/Food Processor) Fastest, Least Good Texture

  1. Rinse garlic scapes and roughly chop into 1” pieces.

  2. Add an ounce of cheese to food processor and blend until grated.

  3. Add scapes to food processor in handfuls.

  4. Add olive oil through top hole of processor, or about a tablespoon at a time, until desired consistency is reached.

  5. Taste the pesto and slowly incorporate more of each ingredient as needed. This is a great way to learn about balancing flavors, but be careful to not go overboard.

  6. Thinner pestos (with more olive oil) are best for pastas or marinades; thicker pestos will hold up better on bread.

Black Rice with Radishes and Halloumi



  • 1 cup black rice

  • 1 bunch radishes, tops removed

  • 8oz Halloumi

  • 1/4 cup unsalted roasted almonds (slivered is best)

  • Dill

  • Chives

  • Lemon

  • Red Wine Vinegar

  • Olive Oil

  • Salt and Pepper


  1. Combine 1 cup rice, salt, and 1 3/4 cup water in saucepan. Bring to boil, reduce to simmer, and cover tightly with tin foil. Cook for 35-45 minutes, or until all water is absorbed and rice is tender.

  2. While rice is cooking, finely slice radishes and set aside.

  3. Roughly chop almonds if whole; if slivered, set aside.

  4. Slice halloumi into thin bite-sized pieces and blot dry with a paper towel. Drizzle with olive oil.

  5. Heat a nonstick pan over medium-high heat and coat with olive oil. Carefully add halloumi to pan and fry until golden-brown on both sides, about 1 minute. Remove from heat.

  6. When rice is cooked, fluff with fork and let cool. Combine all ingredients, leaving some for garnish, and drizzle with 1/4 cup olive oil and 2 tablespoons red wine vinegar.

  7. Plate and enjoy! (If eating later, wait to add vinegar and oil until just before salad is eaten.)

Scallion Pancakes



  • 2 1/2 cups all-purpose flour, plus extra for dusting work surface.

  • 1 cup boiling water.

  • 1 package mesclun

  • Up to 1/4 cup toasted sesame oil.

  • 2 cups thinly sliced scallion greens.

  • 8 tablespoons vegetable oil

  • -For the Dipping Sauce:

  • 2 tablespoons soy sauce.

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon brown sugar

  • ¼ teaspoon red pepper flakes

  • ½ teaspoon toasted sesame oil


  1. In a large mixing bowl, combine flour with the boiling water and whisk until dough becomes pliable.

  2. On a floured surface, knead your dough until smooth. Return to a bowl, cover, and let the dough rest in the refrigerator for a 30 minutes to an hour.

  3. Next, divide the dough into about 7-8 sections. Roll each portion into a pancake and brush with sesame oil.

  4. Pile your scallions and mesclun/arugula on, and roll your pancake jelly-roll style, forming a coil. Repeat, then set your rolls into the fridge for 15-20 minutes.

  5. In a large saucepan or skillet, add oil and heat to medium-high.

  6. Roll out your pancakes to around 1/8 inch thickness.

  7. Place your pancakes on the skillet one at a time, flipping once golden brown.

  8. For the sauce, combine all the ingredients in a small mixing bowl.

Quick-Pickled Asparagus



  • 3⁄4 cup apple cider vinegar

  • 2 tablespoons salt

  • 2 tablespoons sugar

  • 2 -3 garlic cloves, sliced

  • 1 teaspoon dill seeds or 1 teaspoon fresh dill

  • 1 teaspoon mustard seeds

  • 1 teaspoon black peppercorns

  • 1 -2 bay leaf OR 1 teaspoon dried herbs(thyme, dill, rosemary)

  • Bunch asparagus


  1. Trim the ends of the asparagus.

  2. In a large bowl, combine the vegetables with 1/3 cup of salt, and cover with water.

  3. Meanwhile, prepare your brine in a saucepan. Over medium heat, mix the sugar and herbs with 1 teaspoon of salt. Bring to a boil for 2 minutes, then turn down to a simmer.

  4. Next, drain the water from your vegetables and add them to the simmering brine. Simmer for around 5-6 minutes, or until the asparagus begins to brown.

  5. In a jar, place your asparagus tip side up along. Pour the remaining brine in your jar with the vegetables.

  6. Feel free to add additional herbs or spices such as red pepper flakes or garlic to your brine. Refrigerate for at least 3 hours.

Yukina Savoy Sautée



  • Savoy cabbage

  • 1 onion

  • Shiitake mushrooms

  • A pinch of garlic powder(to taste)

  • 1/6 cup of soy sauce

  • 1/8 cup of honey

  • 1/8 cup of rice wine vinegar

  • A splash of sesame oil(to taste)

  • A pinch of smoked paprika(to taste)

  • Toasted sesame seeds(for garnish)

  • About 1/4 cup of extra virgin olive oil


  1. Small dice onion and mushroom.

  2. Heat oil in a medium skillet over medium heat; add onion and brown slowly.

  3. Add savoy cabbage to pan with the soy sauce, honey, garlic, and paprika.

  4. Once cabbage has wilted, add sesame oil. (Avoid adding too much sesame oil, as the nutty flavor can overpower the other flavors.)

  5. Transfer cabbage to plate once fully wilted.

  6. Add mushrooms and a splash of olive oil to pan; sautee untill brown.

  7. Feel free to refresh sauce with extra soy, honey, or vinegar to taste.

  8. Place mushrooms atop cabbage and garnish with toasted sesame seeds.

Apple and Parsnip Roast with Thyme



  • Approx 2 parsnips

  • Approx 3 apples

  • 1 tablespoon dried or fresh thyme

  • Olive oil

  • A splash of lemon juice

  • Salt(to taste)


  1. Preheat oven to 375 degrees.

  2. Core and dice apples, but do not peel. Slice parsnips into rounds approx. 1 cm thick.

  3. In a large mixing bowl, combine all of your ingredients. Be sure to mix thoroughly, evenly coating the parsnips and apples in your seasoning mixture.

  4. Spread parsnips and apples on a sheet pan, making sure to avoid crowding.

  5. Roast for 25-30 minutes, or until the parsnips are fully tender.

Spring Pasta with Spinach and Tomatoes



  • 1/2 box pasta of your choice

  • 5oz spinach

  • 1 tomato

  • 3 cloves garlic

  • Red pepper flakes

  • Salt

  • Olive oil

  • (Optional: parmesan cheese, black olives, and pine nuts)



  1. Bring a large pot of salted water to a boil. Add pasta and cook to preferred tenderness.

  2. While pasta is boiling, peel and dice garlic. Set aside.

  3. Rough chop spinach and medium-dice tomatoes. Set aside separately.

  4. Coat a skillet with olive oil and heat on high until just shimmering. Add spinach and sautee until fully wilted. Add garlic and cook until fragrant.

  5. Transfer spinach and garlic to large bowl. When pasta is tender, drain and add to large bowl. Add diced tomatoes and olive oil, stirring gently to combine.

  6. Add red pepper flakes and salt to taste.

  7. Optional: top with parmesan cheese, small sliced black olives, and pine nuts for a richer, full-bodied flavor.

Chorizo Breakfast Tacos


  • 1/3 cup sour cream

  • 2 tablespoons fresh lime juice

  • 2 tablespoons vegetable oil

  • 2 Mexican chorizo sausages (about 8 oz.) , casings removed

  • 2 Medium carrots, peeled and cut into small cubes

  • 1 large parsnip, peeled and cut into small cubes

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon cayenne pepper

  • Kosher salt, freshly ground pepper

  • 8 large eggs

  • 2 tablespoons unsalted butter

  • 8 6" corn tortillas, warmed

  • Salsa for topping

  • 1 small red onion, thinly sliced

  • 1 cup unseasoned rice vinegar

  • 1/3 cup sugar

  • 1 tablespoon kosher salt

  • Cilantro leaves with tender stems (for serving)

  • OR 

  • 2 Cups Black beans 

  • 1/2 a teaspoon garlic powder 

  • 1/2 a teaspoon ground pepper 

  • 1/2 a teaspoon salt 



 Lime crema

Mix sour cream and lime juice in a small bowl; cover and chill.

Pickled Red Onion

  1. Place onions in large heatproof jar.

  2. Heat vinegar, sugar, salt, and 1/3 cup water in small saucepan over medium-high heat, whisking occasionally, until sugar and salt are dissolved, about 3 minutes.

  3. Pour pickling liquid over onions (onions should be submerged). Let cool.


  1. Heat oil in a large skillet over medium heat. Cook chorizo, breaking up meat and stirring occasionally, until browned and fat is rendered, 6–8 minutes. Using a slotted spoon, transfer chorizo to paper towels to drain (do not pour off fat from skillet).

  2. Add carrot and parsnip to skillet and cook, stirring occasionally, until golden brown and tender, 8–10 minutes. Mix in chili powder and cayenne, season with black pepper, and cook, stirring, 30 seconds. Using a slotted spoon, transfer to a paper towels to drain; season with salt.

  3. Meanwhile, whisk eggs in a large bowl to blend; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Cook eggs, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until just set, about 3 minutes. Remove from heat and mix in chorizo.

  4. Fill tortillas with egg mixture and sweet potatoes and top with lime crema, Tomatillo Salsa, Rice Vinegar–Pickled Red Onions, and cilantro.