CampEats

Curated For a Life of Adventure

Taking one for the team - Veal Chorizo and Eggs with Crazy CSA Salad

RecipesJohanna Stein
Finished breakfast

Finished breakfast

My husband couldn't be more supportive. He is CampEat's biggest fan. And he is also its primary guinea pig. Yesterday he was forced to eat chocolate with dried mango and coconut and then compare it with chili chocolate. Yeah, I feel really bad for him.

Tester squash

Tester squash

He is also forced to eat my random let's get rid of everything in our CSA box made-up recipes, which can be delicious or a bit strange. This morning's culinary adventure turned out well enough that I'll figured it might be worth posting. It was even easy enough that you could prep most of it ahead and quickly make it fireside.

And don't worry he still has a little bit more testing to do for lunch and it could go awry. We've got to make this beauty of a squash (see in the photo) with some Mediterranean spices and decide what camping soup pairs with it best. Tough life, though for some reason he woke up and said I am so glad I found you and don't have to go to the Matzo Ball, which is apparently some sort of Jewish singles event. I am really glad too!

Veal Chorizo & Eggs with Crazy CSA Box Salad  

Serves Four I make it in two packets

INGREDIENTS

  • 1 pound veal chorizo broken into bits (you could sub other kinds of chorizo if you can't find veal)
  • 6 large eggs beaten
  • 1 sliced scallion  
  • 1 bag of baby spinach 
  • 1/2 large radish thinly sliced (I think ours was this kind?)
  • 1 whole small fennel bulb or half a large thinly sliced
  • 2 tablespoons chopped mint
  • 3 tablespoons chopped parsley 
  • Juice of two oranges (we don't eat them so this was a way to get rid of them)
  • 1 tablespoon of champagne vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste (guesstimate 2 tablespoons salt one teaspoon pepper)  

AT HOME PREP FOR CAMPING 

  1. Prep the veggies and create a salad mix in a large zipper bag 
    • Radish
    • Fennel
    • Spinach
    • Mint
    • Parsley
  2. Mix the salad dressing and put in a little container (I would use an old washed yogurt cup)
    • Orange Juice
    • Vinegar 
    • Olive Oil
    • Salt and Pepper 
  3. Put the sealed chorizo into another plastic bag for cooler packing
  4. Put the eggs into a camping egg carton (we'll have them for sale soon)
  5. Chop scallions and put it in its own plastic bag or you could chop that at camp you could also do the same with the salad fixings but I think it is easier to prep them at home
  6. Pack a frying pan, camp stove, and cooking spoon 

ASSEMBLING AT CAMP

  1. Heat up a frying pan on the camp stove add the broken up chorizo fry till done
  2. Drain the excess oil add eggs fry
  3. Plate and top with chopped scallions
  4.  Take bag of salad add dressing (find small child or fun adult ask to shake vigorously) 
  5. Plate and enjoy

Photo Credit - Jo Stein