Cracked Eggs and Prosciutto

Cracked Eggs and Prosciutto

Serves 2. This is a great breakfast, or dinner, that we’ve stumbled on. You can easily do this with prosciutto, ham, sausage… any favorite pork really. Haven’t tried it with chicken or beef but feel free to experiment yourself.


4 Eggs


In a cast iron pan (or your favorite skillet for cooking eggs), heat up the butter and fry up the meat until cooked (or browned & crispy if already cooked). Distribute the meat throughout the pan evenly. Crack eggs over the top of the meat. (I pop the yolks because I hate runny eggs. If you’re a fan of runny or soft eggs feel free to leave the yolks intact.) Once the eggs have cooked half way through, use your spatula to “cut” the dish into 4 sections. Flip the sections to cook the other side. Once done, dish up and Enjoy!


Melt brie (or other cheese) on top of the eggs during the second half of cooking. Toast an English muffin and make a breakfast sandwich out of your English muffin, eggs & prosciutto & brie. So much deliciousness!!

Sweet Potato Italian Sausage Breakfast

Sweet Potato Italian Sausage Breakfast

One of our new favorite breakfasts! It’s so simple and has 2 ingredients!!


Sweet Potato (leftover baked)
Italian Sausage


Cook up Italian sausage. If it comes in the links then just remove the casing and cook it up without it. Add the leftover sweet potato in chunks. Break it up and let it heat through. Once the sausage is fully cooked and the sweet potato is hot, dis it up.

Curried Sweet Potato Soup

Curried Sweet Potato Soup

Serves 6 – 45 minutes total

This is a real crowd pleasing dish. Everyone from my husband to my 4 year old loved this soup. I think everyone had seconds even. Hubby and the kids chose to top their soup with crackers like we do with split pea soup. It thickens it up and adds a little crunch.


  • ¼ Cup Olive Oil
  • 1 Large Sweet Onion, chopped
  • 1 tsp. Black Pepper & Salt
  • 4 Cloves Garlic, chopped
  • 2 tsp Curry Paste (or powder)
  • 1 tsp Coriander
  • 8 Cups Chicken Stock
  • 3 Large Sweet Potatoes (about 3 pounds), peeled and cut into 3/4” pieces
  • 2 Large Carrots, peeled and chopped
  • 1 Tbs Optional toppers:
    • lime juice
    • cilantro leaves
    • toasted pumpkin seeds
    • pumpkin seed or olive oil


  1. Heat the olive oil in a large pot. Saute onions with salt and pepper until translucent and soft. Stir in garlic, curry and coriander; cook until fragrant, about 1 minute more.
  2. Add stock, sweet potatoes, and carrots. Cover and bring to a boil. Reduce and simmer, stirring occasionally, until sweet potatoes are tender (about 20-25 minutes).
  3. Puree the soup in batches in a blender or with an immersion blender. Stir in lime juice.
  4. Serve topped with preferred toppers.

Recipe: Cilantro Lime Chicken in the Crock Pot

Cilantro Lime Chicken
3 Chicken Breasts (6 chicken tenders)
Lime Juice (2 limes worth)
1 Bunch Cilantro, chopped
1 15oz can Corn
2 Cloves Garlic, minced
1/2 Onion, diced (or two baby onions with the attached green onion too)
1 can beans, Black or Kidney works
1 tsp Cumin
Salt and Pepper to taste
Serve with: tortillas, rice, salsa, sour cream and cheese.

Put everything in the crock pot and cook on low for 8 hours (or high for 4 hours). Shred the chicken (in the crock pot) and serve in tortillas with desired toppings.

Optional directions:

If you want to prep this ahead of time, take all the ingredients and put them in a ziploc bag. You can store it in the fridge overnight or freeze it for later. If you freeze it, just pull it out and let thaw overnight in the fridge before you put it all in the crock pot.

Recipe: Persimmon Jam

We got a bunch of Fuyu Persimmons in our CSA box so we decided to turn them into jam. This is my first attempt at making jam of any kind. I’m quite happy with the way it turned out. This jam is super good on toast or on Tartines (French open faced sandwiches).


2 lbs Fuyu Persimmon (the squatty tomato looking ones that are crunchy, not the acorn shaped squishy ones)
1 cup sugar
1 T honey
1 T lemon juice


Peel and dice persimmons. Add to a pot with sugar and cook down over medium-low heat until the fruit is soft enough to mash. Mash the fruit as it thickens. Add honey and lemon juice. Heat until everything is incorporate well. Remove from heat. Pour jam into lidded canning jars (1/4″ from the top).

If you’re going to use the jam right away, the rest doesn’t really matter. Just keep it in the fridge as you use it up. (This is what I did) If you want these to sit in the pantry for awhile, follow the rest of the canning steps to properly store the jam… Note that the remaining instructions are borrowed from the great internet expertise of canning steps.

Filling the jars:  Using your funnel in each jar ladle the mixture into the jars leaving 1/4″ headspace. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just “finger tight”.

Processing: Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn’t measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a “pinging” or “popping” noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Applesauce Cinnamon Bread – Bread Machine

Applesauce Cinnamon Bread


1/3 c Applesauce

1 c Milk

2 1/2 c Bread Flour

1 tsp Cinnamon

1 tsp Salt

2 Tbs Brown Sugar

1 Tbs Butter

1 1/2 tsp Active Dry Yeast


Place ingredients into the bread machine according to the manufactures instructions. (Order of ingredients may vary.) Use the regular or basic white bread setting, and choose a medium crust. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.

Almond Oatmeal Bread – Bread Machine

Almond Oatmeal Bread

Yields 1 – 1 ½ lb loaf


1 c Quick-Cooking Oats

1 c Milk

1 Tbs Unsalted Butter

2 1/2 c Bread Flour

2 Tbs Honey

¾ tsp Kosher Salt

1 tsp Active Dry Yeast

1/2 c Sliced Almonds, lightly toasted


Place ingredients into the bread machine according to the manufactures instructions. (Order of ingredients may vary.) Use the regular or basic white bread setting, and choose a medium crust. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.