Serves 4
Recipe by Corinne Kinczel
2 tablespoons olive oil
1 tablespoon chile powder (any will do- my favorite right now is the Poblano Mole from Oaktown Spice)
1 tablespoon garlic powder (one of my favorite ingredients)
½ cup diced onions, whatever you have
1 cup lions mane mushrooms shredded
1 cup zucchini half moons
1 poblano pepper- seeded and diced
1 cup corn kernels, frozen are fine!
Avocado- much as you want! Well- within reason. ½-1 depending on size!
Tomatoes- whatever seems appropriate to you.
Sour cream
Cilantro
Egg- fried, poached or scrambled- what’s your favorite? Totally optional
Salsa- what’s your favorite? Right now I am loving green salsas on eggs, and my favorite is from High Mesa (I’m not affiliated. Just a fan)
You can sub any veggies to make this dish. I don’t ever measure when I’m cooking, so these are all estimates. Feel free to play around with quantities and ingredients to make it your own!
Heat olive oil in a skillet. On medium, add chile powder and stir for a minute. The heat activates spices! Then add onions… stir and cook until golden.
Add zucchini and peppers…season with some (kosher* or sea*) salt, garlic powder and pepper… saute until the zucchini is tender. Add lion's mane and corn. Saute until cooked, about 2-4 minutes.
Add tomatoes at the end. I like them when they are still hold a little body. So they get warm, but not melt into the medley. If they do? Who cares… it’ll just be more saucy. Still delicious!
And assemble!
Lion’s mane, zucchini, poblano and corn mixture
Avocado
Egg
Sour cream
Salsa
Yum! Enjoy!
*I like to use kosher or sea salt. They are much cleaner, as it’s not as processed (sea salt is actually salt from the sea and the cleanest) as table salt. They also both contain minerals that table salt does not. If customers can’t find it, it doesn’t exist. Clearly list and describe the services you offer. Also, be sure to showcase a premium service.
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