Spice up your morning with simple Migas!

Migas with Chorizo and Charred Tomato Salsa

Charred Tomato Salsa
1 pint cherry tomatoes stems removed or 1 lb. tomatoes, cored and rinsed
1 jalapeno pepper
2 cloves garlic, unpeeled
1/2 medium onion, cut into chunks
Juice of 1-2 limes
salt
pepper

Heat a cast iron skillet or comal on medium high heat. Add jalapeno, garlic and onion to the pan and char on all sides by stirring or turning every few minutes. Remove from pan and let cool. Add tomatoes to skillet and turn and stir to get a nice char on them as well. Remove from pan and place in a small food processor or blender. Add the garlic, with the skin removed, 1/2 of the jalapeno* and the onions. Pulse until you get a nice roughly chopped salsa consistency. Taste and add more jalapeno if you desire. Season to taste with salt, pepper and lime juice. Serve with the Migas or your favorite chips!

*(If you remove the seeds before using, it won't be so spicy. Be careful and wear gloves when handling hot chilies as the oil from the jalapeno will burn hours after you have touched it!)


Migas with Chorizo
1/2 lb. bulk Mexican style chorizo, or if it is a link, remove the casing (Mexican style chorizo is fresh and uncooked while Spanish style is cured, like salami)
1 small onion, chopped
1 bell pepper or poblano, anaheim
3-4 corn tortillas (the staler the better) or 1-2 cups tortilla chips
6-8 eggs, beaten


Heat a cast iron skillet on medium high heat and add the chorizo. Cook while stirring with a wooden spatula to break into small pieces. It will take about 5-7 minutes to fully cook the chorizo. Add onions and peppers and a little salt. Sauté until vegetables are nice and soft. Add torn tortillas or chips and stir to combine. Cook a few minutes to soften the tortillas. Add beaten eggs and scramble until cooked through. Taste and season with salt and pepper and then serve with the Charred Tomato Salsa on the side. Serve with sliced avocado or guacamole, chopped cilantro and sour cream for a really fabulous feast! Migas can be served at any time and are a great way to make a meal in a few minutes with what you have on hand. Try making them with bacon instead of chorizo or make them vegetarian, adding more vegetables and garnish with your favorite cheese. You can add chilies, green onions, mushrooms or zucchini to change it up. Just get creative with what you have on hand and see what you come up with.

Mexican Style Fruit
Peel and slice a selection of your favorite fruits (and vegetables) such as mangoes, papayas, melons, oranges, jicama, cucumbers, nectarines and pineapple. Squeeze fresh lime juice over the fruit and sprinkle with cayenne pepper and salt. Eat immediately!

Fresh Strawberry Shrub

One of the things I like about making a shrub is that it is so versatile that it can be made from almost any fruit. It's also a great way to use up that blemished fruit that is maybe on its way out. When traveling, be sure to stop by local produce stands and see what you can procure to create your own flavors. I made this one with fresh Oregon strawberries because they are so sweet and the their color is brilliant. It is a way to preserve and save the best of summer, to enjoy during those long grey winter months. It makes a beautiful and delicious gift as well!

Fresh Strawberry Shrub

Prep time: 10 minutes plus a day to rest   

Cooking Time: none

4 cups washed, hulled, sliced strawberries (overripe or blemished fruit is okay)

4 cups sugar

3 to 4 cups of Bragg’s organic apple cider vinegar

1 bottle of Seltzer water or create bubbly water with an eco-friendly Soda Stream

Place berries in a non-reactive bowl or dish and toss with sugar. Cover and place in the refrigerator for 24 hours and up to 48 hours. Using a fine mesh strainer or a cheese cloth lined colander, strain the sugar-juice off of the berries into a clean bowl. Press the berries to extract as much as possible. There may be some undissolved sugar in the berries. Add all of this to the sugar-juice as it will eventually dissolve. Discard the berries. (Or save and use as garnishes in the drinks you create.) Add 3 cups of vinegar to the sugar-juice and stir well. You now have shrub! Taste for tartness. It should be both sweet and tart. You can make a test drink with 2 Tbls. of shrub and 8 ounces of seltzer water. Stir and see if you like the taste. If you would like a bit more sourness, add additional vinegar. Store shrub in a sterilized glass jar or bottle in the refrigerator. You can use it to make a refreshing non-alcoholic drink by combining it with bubbly water. Add it to your favorite cocktail, or use it to create your own delicious signature cocktail recipe. It is also delicious drizzled on fruit salads or as an ice cream topping.

Encores: Shrub can also be made with other berries or peeled and sliced stone fruit. It is a great way to preserve the taste of summer and a perfect way to use overripe and blemished fruit.