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.

Leek and Chili Pancakes with Cilantro



  • 1 Cup Flour

  • 2 Eggs, Beaten

  • 1 Tbsp. Olive Oil

  • 1 Garlic Clove, Finely Chopped

  • 2 Leeks, Finely Chopped

  • 1 Red Chili, Thinly Sliced

  • chopped cilantro for garnish


  1. Heat Olive Oil in a large, non-stick frying pan over medium heat

  2. Once oil is heated, cook leeks until softened (around 10 minutes); add garlic and chili and cook for another minute

  3. Combine 3/4 Cup of Water, Flour, Eggs, Leeks, Garlic and Chili in a medium mixing bowl, add more water if too thick

  4. In the same pan as before, brush the bottom with oil, place over medium heat

  5. Scoop small amounts of batter into the heated pan (amount depending on preferred size of pancakes) cook until bubbles form on the surface of the pancake (around five minutes); flip and cook for another three minutes

Apple Clafoutis with Caramel

Apple Clafoutis with Caramel

Sounds fancy (it’s French, pronounced CLA-foo-tee), but this surprisingly simple dessert is absolutely delicious with a texture somewhere between a custard and a crepe. With a short list of basic ingredients, it’s a great dish for fall potlucks!

Apple Clafoutis


  • 3 eggs

  • 1 cup half and half, cream, or milk

  • 6 tbsp. plus 2 tbsp. butter, melted, and divided

  • 1 tbsp. Fat Toad Farm goat’s milk caramel sauce (plus more to drizzle over the top!)

  • 2⁄3 cup all-purpose flour

  • 1⁄2 cup sugar

  • 2 tbsp. maple syrup

  • 3 apples, peeled, cored and diced

  • 1 tsp. cinnamon



  1. Preheat oven to 400°F

  2. Grease a 10-inch pan with butter and place in the oven to warm up.

  3. Whisk together eggs, cream, 6 tbsp. butter, and caramel sauce. Add flour and sugar and whisk until completely combined.

  4. Meanwhile, heat the remaining 2 tbsp. of butter in a large skillet.

  5. Add the apples, cinnamon and maple syrup and sauteé until apples are golden and soft.

  6. Remove the pan from the oven and pour in half the batter. Add the apples, then pour in the remaining batter.

  7. Return pan to the oven and bake for around 20 minutes, until golden.

  8. Drizzle with more caramel sauce and serve.

Salmon Sliders with Tomato Garlic Relish

Perfect for the ground salmon in our Wild Alaskan Fish subscription this month! Though we cooked ours up on the stove, this recipe would be perfect to grill at a summer cookout.


  • 1 lb ground salmon (defrosted)
  • 1 large clove garlic, minced.
  • 2 Tbs breadcrumbs
  • 1 egg
  • salt and pepper


  • 1/2 pint cherry tomatoes, halved
  • 2 cloves garlic, diced.
  • 1 T butter


  1. Open package, drain salmon, and place into a medium sized mixing bowl.

  2. Combine with minced garlic, egg, breadcrumbs, a tsp of salt and a pinch of pepper.

  3. Form into patties, place on a plate, and put in freezer for a few minutes while you make the relish.

  4. In a small pan, heat 1 Tbs butter. Add garlic and tomatoes and cook down until very soft and sweet tasting. Remove from heat and allow to cool.

  5. In a large pan, heat 1 Tbs butter for the sliders. Remove patties from freezer.

  7. Once the butter is bubbling, place your sliders on the pan. Cook for 3-4 minutes on each side, or until they are nicely browned on the outside and cooked all the way through.

  8. Pop a couple slices of bread into the toaster.

  9. Cut the slices of bread in half, top with bit of mesclun. Place a sliders on top, and garnish with the relish. Yum!

salmon sliders 2.jpg

Baked Mashed Potatoes


Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Starchy Side | Diet: Vegetarian

I know, I's not the most beautiful picture. But, I promise that these baked mashed potatoes are totally delicious! Baking them makes a little bit of a brown, crispy crust on top, which adds a pleasing texture. This is a quick and easy version of a dish called "Duchess Potatoes," which involves piping the mashed potatoes into cute little piles and baking them. If you want to see the fancy version, click here. The truth is, I was going to put them in a pastry bag and pipe them, but then I realized I'd have to peel 'em, and I wanted to keep the skin on. 

  • 6 golden potatoes
  • salt
  • 1 stick butter
  • 4 oz. cheddar cheese, grated
  • more salt and some pepper
  • a smidgen of ground nutmeg, if you'd like
  • 6 egg yolks, whisked
  1. Bring a large pot of salted water to a boil. Meanwhile, rinse the potatoes and cut them into eighths. 
  2. Boil the potatoes until tender. Drain and return to the pot. At this point, preheat the broiler on high. 
  3. Add butter, cheese, salt and pepper, and nutmeg (if desired). Mash the potatoes. If you don't have a potato masher, you can use a whisk. That's one of my favorite chef tricks. 
  4. Thoroughly mix in the yolks.
  5. Butter a 9x13 glass baking dish, add the potatoes, and smooth them out. 
  6. Broil until the top is dotted with brown. Serve. 

Homemade Mayonnaise

Besteyfield Farm Eggs

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment - Flexible | Diet: Omnivore/GF/DF

  • 2 eggs
  • 2 teaspoons cider vinegar
  • 2 teaspoons smooth Dijon mustard
  • 1 ½ teaspoons salt
  • 1 cup sunflower oil, a mix of 2/3 cup sunflower oil and 1/3 cup olive oil, or another neutral oil you prefer
  1. Separate the eggs, and reserve the whites for another use. I like to do this by cracking the egg, pouring it into my hand, and letting the whites slip through my fingers into a bowl, while the yolk stays in my palm.
  2. In a large mixing bowl, vigorously whisk the yolks, vinegar, mustard, and salt until the mixture has lightened in color and increased in volume -- around 2-3 minutes.
  3. If you have a friend to help, have them drizzle in the oil very slowly as you whisk it into the yolks. If not, take a kitchen towel and roll it up lengthwise. Form the towel into a doughnut shape, and place your mixing bowl in the center. That should help hold the bowl steady as you pour with one hand, and whisk with the other.
  4. As you pour and whisk, the mayonnaise should thicken until it looks like the store-bought stuff.

If you would prefer to make mayonnaise with a hand blender, check out this guide from Serious Eats:

Baked Apples with Custard and Caramel

Recipe Level: Creative | Recipe Speed: Leisurely | Season: All | Type: Dessert | Diet: Vegetarian/GF


  • 5 apples, cored

  • 1 cup whole milk

  • 3 tablespoons sugar

  • 1 egg

  • ½ teaspoon teaspoon cinnamon

  • Salt to taste

  • Caramel (preferably goats milk caramel from Fat Toad Farm!)



1. Preheat oven to 325-degrees.

2. Using a paring knife or a butter knife, remove the core of the apples, leaving ½-inch at the bottom (you’ll be filling the hollows with custard). Stand the apples in a small baking dish.

3. Blend milk and sugar in a small saucepan, and heat until just below simmering.  

4. While milk is heating, thoroughly whisk the egg.

5. When the milk is warm, slowly pour it into the beaten egg, continuing to whisk throughout (this is called tempering). Make sure to do this slowly so as not to scramble the egg.


6.Add cinnamon and salt.

7. Pour custard mixture into the hole in each apple. The custard will expand a little in the oven, so do not fill all the way to the top.

8. Bake for 50 minutes. Custard should appear set when you jiggle the pan. If it still looks undercooked, return to the oven.

9. Drizzle with caramel sauce and sprinkle with a bit more cinnamon.

cored apple
whisking custard
apples in baking pan with cinnamon and custard
baked apples with custard, caramel, and cinnamon

Apple, Carrot, and Kale Salad with Hard Boiled Eggs and Homemade Vinaigrette

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Salad | Diet: Omnivore/Vegetarian/GF


Apple, Carrot, and Kale Salad
  • ·      1 bunch kale
  • ·      2 carrots
  • ·      2 apples 
  • ·      ½ cup raisins
  • ·      Basic vinaigrette, to taste (click for recipe)
  • ·      Salt and pepper, to taste
  • ·      ½ cup feta
  • ·      4 hard-boiled eggs (click for recipe)



1.     Strip the kale leaves from the stems. (You can compost the stems, or save them for another purpose).

2.     Wash the kale and tear into bite-sized pieces, placing the finished pieces into a salad bowl.

3.     Wash the carrots, cut off the very tip, and grate them on a box grater — using the largest sized hole — directly into the salad bowl.

4.     Wash the apples, cut them into quarters, chop out the cores, and cube. Place the cubes in the salad bowl with the kale and carrots.

5.     Add the raisins.

6.     Drizzle in just enough dressing to coat the fruits and veggies, and toss with tongs until the greens are evenly coated. Taste, and season with additional salt and pepper, or more dressing, if desired.

7.     Sprinkle on feta.

8.     Peel and quarter the eggs, and place the quarters atop the salad.

9.     Serve.

Hard Boiled Eggs

hard boiled eggs


Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Basic | Diet: Vegetarian/GF

A great option for breakfast, snacking, or to add protein to a fresh green salad


·      4 eggs, at room temperature, if possible



  1. Fill a medium pot with enough water to cover the eggs, and place over high heat. When the water boils, add eggs, cook for one minute, and then reduce heat to low. Let simmer for 10 minutes.   
  2. Pour off the boiling water, and fill the pot with cold water to “shock” the eggs.
  3. When cool, you can peel the eggs and eat them, or store them in their shells, for later.

Kale and Cheddar Quiche with Potato Crust


Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Main | Diet: Vegetarian/GF


From your Basket:

  • 1 cup chopped kale
  • 2 cups chopped potatoes
  • 6 eggs
  • ¼ cup pea shoots
  • ¼ cup cheddar cheese, cubed or grated

From the Pantry:

  • salt and pepper
  • olive oil
  • ¼ cup onions



1.     Bring a medium pot of water to boil. Preheat oven to 400˚F.

2.     Boil potatoes until soft, about 8-10 minutes.

3.     Sauté kale and onions in a sauce pan until soft. Set aside to cool.

4.     Toss potatoes with salt and pepper. Place into a greased pie dish. Mash slightly and push into a flat crust. If potatoes are sticking to the masher, use a measuring cup to form crust.

5.     Bake the potato crust in the oven until slightly golden, about 10 minutes.

6.     While your crust is cooking, beat eggs in a large bowl. Add kale and onion mixture, chopped pea shoots, and cheese.

7.     Remove crust from the oven, top with egg mixture and return to oven.

8.     Cook until eggs are slightly golden brown, 12-15 minutes.

9.     Remove from oven and let cool before slicing and serving. 


Fried Rice with Bok Choi, Sweet Potatoes and Maple-Miso Sauce

fried rice with bok choi and sweet potatoes.jpg

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Meal | Diet: Omnivore - Vegetarian - DF - GF

To get started with this dish, we roasted a large batch of sweet potatoes. Those take longer to cook that tender bok choi, which were added to the oven later. Bok choi can also be sauteed, steamed, or stir fried. The sauce is a simple addition, featuring miso, a fermented bean paste, which adds a delicious sweet/salty/savory flavor to sauces and dressings. Feel free to stick with regular soy sauce, Sriracha, or your seasoning of choice when you make this dish at home.


  • 1 cup rice
  • 1 large sweet potato, cut into wedges
  • 1 lb bok choi
  • 1 egg
  • 2 tbsp maple syrup
  • 2 tbsp miso
  • 2 tbsp water
  • 2 tbsp soy sauce
  • salt and pepper to taste
  • oil for cooking


  • Preheat your oven to 350F.
  • Toss sweet potato wedges in oil until they are lightly coated. Spread evenly on a roasting pan and roast for about 30-40 minutes, or until they have caramelized brown edges.
  • Meanwhile, following the instructions on the packaging, steam rice (20-45 minutes, depending on the type you're using)
  • For the last 10-15 minutes of roasting sweet potatoes, drizzle some oil on your bok choi and add them to the roasting pan 
  • When veggies and rice are cooked: heat a tablespoon of cooking oil in a pan. Add rice and cook for a few minutes, stirring often, then add vegetables and stir. 
  • Crack an egg into the pan and scramble-as you are scrambling bring in the rice and veggies until the egg is cooked an everything is combined well
  • To make your sauce, mix water, miso, soy sauce, and maple syrup together, then drizzle over your rice and enjoy

Pesto Egg Sandwich with Pea Shoots


Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore


From your basket

·      Joe’s Kitchen Basil Pesto

·      Red Hen Bakery Seeded Baguette

·      Eggs

·      Pea shoots



1.     Slice a section of your baguette in half lengthwise. Lightly toast in the oven or toaster.

2.     Spread pesto over each half.

3.     Fry an egg in a nonstick pan. Top with cheese before removing from pan.

4.     Place on bread, top with pea shoots, the other half of bread, and enjoy!


Sweet or Savory Sweet Potato Pancakes


Recipe Level: Creative | Recipe Speed: Average | Season: Fall/Winter | Type:  Main Dish | Diet: Omnivore


From your basket:

  •       2 large sweet potatoes (each potato makes about two pancakes)
  •       1 egg

From the pantry:

  •       3 tbsp flour
  •       ¼ baking powder
  •       1 tbsp butter or cooking oil

For sweet batter add:

  •       ½ tbsp. sugar
  •       1 tsp cinnamon

For savory batter add:

  •       Salt and pepper to taste
  •       ¼ cup grated Chin Clip cheese



1.     Bring a large pot of water to boil.

2.     Add chopped potatoes and cook until soft.

3.     Remove from water and mash in a bowl.

4.     Add egg, flour, and baking powder.

5.     Add your sweet or savory ingredients to the batter, or split batter and make both options!

6.     Heat butter or cooking oil in a non-pan.

7.     Place a scoopful of batter onto the pan and smooth down to about a half inch thick.

8.     Cook on each side until golden brown and crispy, about 4-5 minutes. 

Parsnip and Cabbage Frittata


Recipe Level: Creative | Recipe Speed: Average | Season: Fall/Winter | Type:  Main Dish | Diet: Omnivore Vegetarian - GF


From your basket:

  • ·      ½ cup red cabbage
  • ·      ½ cup parsnips, finely chopped
  • ·      ¼ red onion, diced
  • ·      ¼ cup grated Chin Clip cheese
  • ·      6 eggs

From the pantry:

  • ·      Salt & Pepper


1.     Preheat oven to 425˚F.

2.     Heat oil in an oven safe pan (a cast iron skillet works great).

3.     Sauté red onion in the pan until translucent.

4.     Add cabbage and parsnips and continue to sauté until soft. About 10 minutes. Season with salt and pepper.

5.     Crack eggs into a bowl and whisk together.

6.     Spread veggies across pan and then pour eggs over top. Make sure your pan is well greased and hot. At this point, you should not prod at the pan again or try to stir your veggies around.

7.     Let eggs set up in pan for 5-7 minutes, letting the edges firm up.

8.     Sprinkle with cheese and pop the entire pan into your hot oven.

9.     Let bake until golden brown, 15-20 minutes. 

Sweet Potato & Butternut Squash Hash and Eggs


Recipe Level: Basic | Recipe Speed: Quick | Season: Fall/Winter | Type:  Side - Starchy | Diet: VegetarianOmnivore - GF - DF


From your basket:

            1 cup grated sweet potato

            1 cup grated butternut squash



From the pantry:

            Salt, Pepper, and additional spices if preferred.



1.     Place grated sweet potato and squash into a large bowl.

2.     Add salt and pepper. Now is the time to also add your other favorite spices – garlic powder, paprika, and chili flakes would all be great!

3.     Pat your potato and squash mix with a paper towel to remove some of the moisture.

4.     Heat olive oil or nonstick spray in a pan.

5.     Place about ½ cup of your mixture into the pan and let cook. Flip when the first side begins to brown.

6.     Create a small dent in your potato nest and crack an egg into it.

7.     Cover with a lid to fully cook egg. Once your egg is cooked through you are ready to serve! 

Beet Brownies with Fat Toad Farm Caramel Sauce


Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Basic- Dessert | Diet: Vegetarian 

Beets are the secret ingredient to these gooey, extra chocolatey brownies! The swirls of caramel don't hurt either!


From your basket:

  • 1 1/2 cup pureed beets (Boil a little more than needed, then blend with a tablespoon of water until smooth)

Consider using the Ploughgate Creamery Butter from last week’s basket and the eggs from your share if you receive them!

 From the pantry:

  • 8 tablespoons (1 stick) unsalted butter
  • 1 1/4 cups pure cane sugar
  • 3/4 cup natural unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup unbleached flour
  • 1/2 teaspoon baking powder
  • 1/2 cup dark chocolate chunks


1.     Preheat oven to 325F. Grease or line a 8x8x2 metal pan with parchment foil paper.

2.     Using a saucepan over medium heat, melt butter. Stir frequently as it continues to bubble. When there are small brown specs, and it smells like nutty caramel, remove pan from heat.

3.     Add sugar, cocoa powder and salt to combine.

4.     In separate bowl, beat eggs. After butter mixture has cooled in pot 4-5 minutes, slowly pour in eggs, stirring constantly until well combined.

5.     Add vanilla and beet puree, stir to combine.

6.     Add flour and baking powder, stir to combine.

7.     Add chocolate chunks, stir to combine.

8.    Drizzle caramel sauce over brownies and swirl around with a toothpick. 

9.    Bake 25-35 minutes in preheated oven or until top no longer looks wet. Enjoy!


Adapted from:


Not much of a "from scratch baker"? You can also mix the beet puree in with your favorite kind of boxed brownie mix. Follow the regular instructions, but be sure to add 1/4 to 1/2 cup flour to bulk up the mix for the beets!