Week 7 winter share. Chorizo, salsa, chips, Ole!

I love that the Fresh Fork bags have a theme, and was really excited to see that this week was Southwestern food!

Week 7. Pick up 1/16/14:

1 lb chorizo
1 bag corn chips
1 bag dried adzuki beans
1 pint frozen sweet corn
1 quart frozen, chopped tomatoes
1 dozen spinach, garlic scape, and ricotta stuffed raviolis
1 candy onion
1/4 peck jonathon apples
1 red cabbage
1 pint fresh salsa
1 quart grape cider
1 dozen eggs

There were still 2 pounds of purple potatoes left over that needed attention, and I did not know what to do with a whole head of red cabbage. So, I turned to my good friend, Google. Bam - breakfast for dinner. Who doesn't enjoy that?! The following recipe is a combination of many of the results my dear friend procured. I made this for George and I and four friends. There were leftovers, so this serves a crowd. The corn chips and salsa were the perfect breakfast-for-dinner appetizer.

Breakfast Hash:

1 pound ground chorizo
olive oil or bacon grease
1 head red cabbage, sliced
1 onion, chopped
2 garlic cloves, minced
Cooked potatoes, cooled and diced.
salt and pepper
1-2 eggs per person

Heat 1 tbsp oil or bacon fat in large frying pan. Add chorizo and cook through, about 10 minutes. Remove chorizo with a slotted spoon and set aside. Add the onion and garlic to the pan and cook over medium heat for 5 minutes. Add the cabbage, a pinch of salt and cook until softened. (I liked the cabbage with a little bite left, not completely wilted). Add the diced potatoes and cook until slightly browned.
Heat a separate pan and cook eggs over easy. While eggs are cooking, return the chorizo to the pan with the potato mixture and cook until heated through and mix well. Season with salt and pepper.
Serve hash mixture topped with one or two fried eggs.

Yes, that's wine with my breakfast-for-dinner. Don't judge.

This is one of those recipes that you can adjust and substitute anything you like. But the combination of chorizo and potato was heavenly.  If I hadn't had to use the red cabbage I may have used kale.

Since we had the squash and the ground beef to use I decided to try a variation of the stuffed squash that we loved so much from week four. This time I omitted the pasta. It was nowhere near as good as the italian sausage version.

A few nights later, the ravioli with the remaining pasta sauce from the stuffed squash. They were good, but not my favorite Ohio City Pasta product.

The apples were eaten quickly by the kids. The grape cider was good, but a little strong. So we mixed it with sprite...yum!

In pantry/fridge/freezer after this week:

2# brewers grain mix
2# sauerkraut
pizza dough
turtle beans
adzuki beans
shallots

1 pint frozen corn
1 quart frozen tomatoes

If anyone has ideas for the above ingredients please, let me know!