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CSA Cookoff Week 21: Comforting Chilaquiles with Quick Tomatillo Salsa


CSA COOKOFF WEEK 21: WHAT WE GOT IN OUR FARM SHARE & HOW WE USED IT

1. Sugar pumpkin: Pie! Plus, toasted seeds for salad (see number 4).

2. Bok choi: Diced the stem, chiffonaded the leaves, and added both to garlic, sausage, and white beans for a hackneyed cassoulet.

3. Kale: Snuck into mac and cheese.

4. Red leaf lettuce: This and the Romaine (number 7) became salads with apple (number 8), blue cheese, and pumpkin seeds (number 1).

5. Tomatillos: See this week’s featured recipe, below.

6. Scarlet turnips: Along with some of the sweet potatoes (number 9) and russet potatoes (number 10), these became turnip and potato patties. Yum.

7. Romaine: See number 4.

8. Honeycrisp apples: Ditto.

9. Sweet potatoes: See number 6.

10. Russet potatoes: See number 6.

THIS WEEK’S RECIPE: CHILAQUILES WITH QUICK TOMATILLO SALSA
There are almost as many ways to make chilaquiles as there are reasons to eat comfort food, but this is my favorite. The basic recipe—usually some version of eggs scrambled with onions, maybe peppers, definitely tortilla chips, and salsa, covered with cheese and stuck under the broiler—is the number-one heart-warming dish in my household, a reminder of my Texas home. We’ll make it with canned salsa if we have to, but this week’s tomatillo haul was ripe for a quick simmer. Here’s how.

» 10 tomatillos, husked and rinsed
» 1 yellow onion, diced
» 2 large garlic cloves, peeled
» 1 tsp lime juice
» salt and pepper
» 1 Tbsp butter
» 4 eggs
» dollop of yogurt or sour cream (optional)
» 2 handfuls tortillas chips
» ½ cup sharp Cheddar, shredded

For the salsa: Soak half of the diced onion in cold water for 5 minutes then drain and rinse. Meanwhile, put the tomatillos in a saucepan, fill with water, and bring to a simmer for five minutes, turning at least once. Drain and put in a food processor. Add the soaked onion, the garlic, salt, pepper, and lime juice. (You can add a seeded and diced jalapeño or serrano if you have one on hand.) Pulse until well blended.

For the chilaquiles: Melt the butter over medium in an oven-safe skillet. Add the remaining onion and sauté until soft. In a small bowl, whisk the eggs and the yogurt (if using). Add to the skillet. Season as desired. Stir frequently, as if making scrambled eggs. When the eggs hold together and are almost cooked, break up the tortilla chips into pieces and stir into the eggs, scraping up any stuck bits. Stir in the salsa. Cover with the Cheddar and put under the broiler until the cheese starts to brown, just a couple of minutes.

Serve with extra salsa. Feeds 2 hearty eaters or 4 as a side. Equally good for dinner or for breakfast, and comforting every time. Happy farm sharing!

STILL HUNGRY?
CSA Cookoff is HOMEGROWN’s ongoing series devoted to putting all that farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment and share the farm share love!

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