Week 51

Spiced Beef and Sweet Potato Stew (from Epicurious)

Thai Red Curry with Kabocha Squash (from Eat, Live, Run)

Breakfast Skillet with Green Onion Home Fries (this could be breakfast for dinner or breakfast or lunch), serves 6, adapted from Williams-Sonoma

2 Tbs butter
1 Tbs EVOO
1 1/2 lbs small red potatoes (or fingerlings), boiled just until tender, drained and quartered
4 green onions, thinly silced
kosher salt and fresh cracked pepper, to taste

1 lb Mexican chorizo, casings removed
1 yellow onion, diced
large bunch swiss chard (or other sturdy green), thick stems removed, leaves coarsely chopped
1 red bell pepper, roasted, seeded and cut into strips
8 eggs
cojita or feta, if desired, for topping

Heat butter and oil in skillet. Add potatoes and cook stirring occasionally,  until browned and crisp, about 10 mins. Add green onions, salt and pepper. Remove from heat and keep warm.

Meanwhile, preheat oven to 500F. In 12" oven-proof skillet, cook chorizo over medium heat, breaking up with wooden spoon, until browned. Add onion and cook until softened, about 5 mins. Add chard and cook until just tender, a few mins. Add bell pepper. Taste and adjust seasonings. Crack eggs over chorizo mixture, spacing evenly. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, about 5 mins. Serve immediately with home fries.