Breakfast Sausage and Sweet Potato Bowl

Chili-Lime Dressing:

  • 2 limes, zested
  • ¼ cup lime juice
  • 1 tsp. garlic, minced
  • ¼ cup honey
  • ¼ cup canola oil
  • 3 tsp. roasted jalapeno, skin and seeds removed
  • ½ tsp. salt

Charred Scallion Yogurt:

  • 6 scallions
  • 2 tsp. lemon juice
  • Salt and pepper to taste
  • 1 Tbsp. vegetable oil
  • 2 sweet potatoes, cut into wedges
  • 8 oz. Breakfast Sausage
  • 2 cups shredded red cabbage
  • ¼ cup pepitas
  • ½ cup quinoa
  • 1 cup water
  • ½ cup millet
  • 2 CUP water
  • 2 cups milk
  • 1 Tbsp. cornstarch
  • 4 Tbsp. water
  • 4 oz. cream cheese
  • 4 oz. cheddar cheese, grated
  • 1 tsp. salt
  • 1/2 teaspoon pepper
  • 8 oz. Pulled Chicken, cooked
  • 6 oz. broccoli florets, blanched
  • 3 oz. Bacon, cooked and chopped

Peach-Jalapeno Mustard:

  • ½ cup grilled peach, diced
  • 1 Tbsp. roasted jalapeno, skin and seeds removed
  • 2 Tbsp. dijon mustard
  • 2 Tbsp. whole grain mustard

Pickled Red Onion:

  • 1 ¾ cups distilled vinegar
  • ¾ cups water
  • ½ cup sugar
  • 1 Tbsp. pickling spice
  • 1 red onion, sliced thinly

4ea Brioche buns, toasted:

  • 1 Pork Loin, roasted and sliced
  • 4 oz fontina cheese, sliced
  • ½ cup Peach-Jalapeno mustard
  • ½ cup pickled red onion
  • 2 cups arugula
  • 4 eggs, cooked sunny side up

Piadina:

  • 3 ⅓ cups AP flour
  • 2 tsp salt
  • 3tsp baking powder
  • ¼ cup EVO
  • ¼ cup milk
  • ½ cup water

 

Braised Kale:

  • 1 cup yellow onion, sliced
  • 2 cloves garlic, sliced
  • ¼ cup Ham, diced
  • ¼ cup EVO
  • 1 bunch kale, stems removed and sliced into ½ inch ribbons
  • white wine vinegar to taste
  • salt to taste

Roasted Tomatoes:

  • 6 Roma tomatoes
  • 2 Tbsp Extra Virgin Olive Oil
  • Salt and pepper

Garlic Aioli

  • ½ cup Mayonnaise
  • ½ tsp garlic, minced
  • 1 tsp lemon juice
  • ¼ tsp lemon zest

4 eggs, scrambled
12 slices Bacon, cooked

Tomatillo Sauce:

  • 3 tomatillos, husk removed, rinsed, quartered
  • 1 small yellow onion, diced
  • 1 bunch cilantro, rough chopped
  • 1 lime juiced
  • Salt and pepper to taste

Pickled Red Onions:

  • ¼ cup sugar
  • 1 tsp kosher salt
  • ¼ cup red wine vinegar
  • ½ red onion, sliced thin

Taco:

  • 1 cup vegetable oil
  • 4 slices ham
  • 4 eggs, scrambled
  • 3 Roma tomatoes, small dice
  • ½ cup sour cream
  • ½ lb.queso fresco, crumbled
  • 2 Tbsp. Cilantro leaves

Waffle Batter:

  • 1 Tbsp coconut oil
  • 2 1/4 cup grits
  • 1 1/4 cup cheddar cheese, shredded
  • 1 cup sorghum flour
  • 1 tsp xanthan gum
  • 2 eggs
  • 1/2 each jalapeño, seeded and small dice
  • 1-2 strips cooked and chopped Bacon

Spicy Chicken:

  • 8 oz pulled chicken, cooked
  • 1/4 cup corn starch
  • 1 Tbsp ground pepper
  • 1 tsp paprika
  • 2 each eggs, whisked
  • 1 tsp salt
  • 1/3 cup water
  • 1/4 cup corn starch
  • 1 cup grits, quick cooking
  • 1 tsp paprika
  • 1 tsp salt
  • 1 cup Franks hot sauce

Slaw:

  • 1 cup green cabbage shredded
  • 1/2 each shallot, shaved
  • 1/2 each red pepper
  • 1 Tbsp vinegar
  • 2 Tbsp olive oil
  • 2 tsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp pepper

Spicy Syrup:

  • 8 oz maple syrup
  • 3 oz Sriracha
  • 1 tsp black pepper

Guajillo Chili Sauce:

  • 4 Guajillo chilies, stem and seeds removed
  • 1/2 cup white onions, diced
  • 1 clove garlic
  • 2 Tbsp. vegetable or canola oil
  • 1 lb. Chorizo
  • ¼ cup yellow onion, small dice
  • 1 lb. Yukon gold potatoes, small dice
  • Salt and pepper to taste
  • 4 Pambazo rolls or large sub rolls
  • 4 large eggs, scrambled
  • ½ lb. queso fresco, crumbled
  • 2 Breakfast Sausage Patties
  • 2 slices American Cheese
  • 2 sourdough English muffins, sliced in half
  • 2 Tbsp. butter
  • 2 Tbsp. Sir Kensington’s Special Sauce
  • 2 Heirloom tomatoes, sliced 1/4” thick. different varieties if possible
  • 2 Free Range Eggs, beaten with whisk in bowl until frothy
  • ¼ cup baby greens such as arugula or mustard greens
  • 1 cup yellow onion, chopped
  • 1 clove garlic, chopped
  • 3 Tbsp. Butter
  • 1 lb. Chorizo
  • ¼ cup AP flour
  • 2 cups half and half
  • 2 cups vegetable oil
  • 4 large Yukon gold potatoes, boiled until tender and cooled overnight and large dice
  • 1 lb. pork belly, braised until tender, cooled overnight and medium diced
  • ½ pound shredded sharp white cheddar
  • 2 Tbsp. Chives, chopped
  • 1 Tablespoon olive oil
  • 1/3 C. carrot, small diced
  • 1/3 C. celery, small diced
  • 1/3 C shallot, minced
  • 2 each garlic cloves, minced
  • 12 oz Pork Loin medium diced and marinated with 1/2 C. olive oil, 2 Tbs Italian seasoning and 1 Tablespoon salt
  • 12 oz Breakfast Sausage
  • 1/2 C. olives, minced
  • 2 Tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2/3 C. quick cooking rolled oats
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon Italian seasoning
  • 4 each egg
  • 4 each Bacon slices