Kris Reid cooks up a spicy finale:

Chorizo with Sweet Potatoes and fresh tortillas

 

Those of you who have attended Kris Reid's cooking demos know she's passionate,  spontaneous and a true localvore cook who knows how to use what's available and make it truly delicious!   We'll recap what she cooked up at the DFM last week, and say a fond farewell until next year. 

It's been fun, Kris!

Grapeseed oil

Onion  - chop

Green bell pepper - dice

Banana pepper - dice

Jalapeño - dice

2 Chorizo sausages - slice lengthwise and remove skin

Sweet potato - peel and dice into mini cubes

Corn kernels

Tomato - remove seeds and dice

Garlic - mince

Sea salt and pepper

Directions:

Sauté chopped onion and sweet potato in grapeseed oil; once translucent and sweet potato has softened, add peppers, tomato, corn and chorizo.  Add garlic next to keep flavor and nutrients.  Toss in kale at the end; add salt and pepper to taste. and serve wrapped in tortillas