Chomp Zone

Our CSA has finally come to an end, but each week we received more spinach than humanly possible to consume. For example.

This isn’t spinach you can just wash and be done with. No. It’s covered in dirt. And the stems need to be snipped off. One bag took us two hours to wash, snip, cook and package to freeze. But regardless, we still needed to use it up.

Another item we had in abundance were potatoes - both sweet and white. Epicurious saved the day. Inspiration did the rest. 

Here’s what you need -

• 3 tbsp olive oil, divided
• 10 ounces fully cooked chorizo sausage, cut into 1/4 inch thick slices
• 2 medium onions, chopped
• 2 cloves of garlic, minced
• 1 - 2 pounds of sweet potato, peeled, and cut into 1/4 inch slices
• 1 - 2 pounds white potato, peeled and cut into 1/4 inch slices (you should have 3 pounds of potatoes total, so accommodate accordingly) 
• 6 cups chicken broth
• 9 ounces of spinach

Heat two tablespoons of olive oil in a large pan. Cook sausage until browned, about 8 minutes. Remove sausage with a slotted spoon and place on a plate covered in paper towel to drain. Add onions and garlic to the pan and cook until translucent. Add all of the potatoes and cook until starting to soften, about 12 minutes.

Add broth. Scrape up bits of browned stuff on the bottom. Simmer for 20 minutes until potatoes are entirely cooked through. Add the sausage back in, and the spinach. Cook until spinach is wilted. Stir in remaining olive oil and season with salt and pepper.

Ever open your fridge and realize the meat you meant to defrost the day before was still in the freezer? Still need protein? Egg time!

I love making frittatas because you can basically put anything in it. You can go vegetarian or add sausage or shrimp or anything else that suits your fancy. Really, you can be super flexible with what goes in this, so use this recipe as a guide by have fun:

What you’ll need -

• Cast iron skillet (something that can go from stove to broiler)
• 6 eggs
• 1/2 cup shredded cheese (I used mozzarella)
• 1 large potato, cut into small 1/4 - 1/2” squares
• 1 small onion, chopped
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 10 - 15 cherry tomatoes, cut into quarters
• 1 tbsp butter

Preheat broiler. Heat skillet and melt butter. Add onions and cook for one minute, then add potatoes. turn heat down slightly and continue to cook for about 10 minutes or so (you want the potatoes to be soft - alternatively, if you have no time, nuke it in the microwave first and add in right before the eggs). Add the bell peppers, and cook for another two minutes. Add the cherry tomatoes.

At this point, if stuff is sticking, you may want to quickly spray it all with Pam. Otherwise, proceed. Whisk eggs and cheese together. Pour over vegetable mixture in the pan. Let cook until the egg up against the edge of the pan has cooked through. It should be firm but still soupy in the middle.

Transfer to broiler for four to five minutes. Finish cooking. Remove and serve.