Breakfast Cups

Sausage, eggs, sweet peppers and cheese. What could be better for a quick nutritious breakfast on the go?


1/2 pound pork sausage

1 medium sized sweet pepper, chopped

1/2 onion, chopped

10 eggs

1 cup cheddar cheese, shredded

What To Do

Preheat the oven to 350 degrees F. Lightly oil a 12 cup muffin pan or line with paper baking cups.

Cook the crumbled sausage till no longer pink and drain off any excess grease.

Combine sausage, pepper and onion and saute till peppers and onions starting to soften.

Let cool slightly and combine with eggs.

Divide between the muffin cups and sprinkle with the cheese.

Bake for 20 minutes or until eggs are set.

Refrigerate those not eaten that day to have for to go breakfasts during the week.

Options:  Add sauteed mushrooms

Add sauteed greens, being sure to drain off any liquid





Balsamic Sweet Peppers

Sweet Peppers with Balsamic Vinegar is a side dish that is delicious served with your grilled or roasted meats.


6 sweet peppers (Using some red, orange and yellow ones make a beautiful dish along with your green peppers)

1/3 cup oil  (I like to use coconut oil or extra virgin olive oil)

2-3 garlic cloves, minced

1/3 cup balsamic vinegar

Salt & Pepper to taste

1/3 cup fresh chopped parsley

What To Do

Wash & deseed the peppers, cutting them into strips.

Heat your oil in a heavy bottomed skillet.

Add the peppers & stir to coat with the oil.  Cook over medium heat until they start to soften and lightly brown, usually around 10 minutes cooking.

Add the garlic and cook another couple of minutes until you start to smell the fragrance, stirring and being careful not to let it burn.

Add the balsamic vinegar, season with salt & pepper to taste.

Cook another few minutes until the peppers have absorbed the vinegar.

Top with the chopped parsley.


Growing Baby Greens

Try Eating the Leaves of Plants to Improve Your Health.

Leafy vegetables are packed with fiber along with vitamins, minerals, and plant-based substances that help protect you from heart disease, diabetes, and perhaps even cancer. They can be used raw in salads or green smoothies as well as wilted in a hot pan of oil.  Different mixtures of  greens deliver different flavors and textures so try  several until you find one that you like. The baby leaves of bok choy are mild while some of the mixes containing mustard can be spicy.


Mixture of different loose leaf lettuces







Baby Leaf Greens Are Easy to Grow

Lettuce, Kale, Chard, Spinach, Mustard Greens, Collard Greens and many Asian Greens like Bok Choy can be harvested in the baby leaf stage when they are about 5 to 6 inches tall. These types of greens grow best in the Spring and again in the Fall. They don’t grow very much in the middle of winter but will survive some cold especially if covered on very cold nights. I have harvested Spinach and Kale through the winter with a little protection.

Most of these greens only take about 4 weeks from seed to harvest at the baby leaf stage. You can sow them in rows 2 or 3 seeds per inch and 2 to 3 inches between the rows. I like to cover my seed with vermiculite because it holds moisture around the seed while they germinate. You can also cover with a lightweight cloth or newspaper to help hold the moisture. Plant in moist soil and be sure to check the soil every day while they are germinating so that they will not dry out. After you see the first sign of green starting to show remove the cloth or newspaper or your seedling will stretch from not having enough light. Germination takes about a week or less and your greens will be ready to harvest when they are about 5 to 6 inches tall. Total time from seed to harvest is around four weeks. Greens don’t need a lot of fertilizer but will definitely benefit from compost or an organic fertilizer added just before you sow the seed. After germination you can water every  two to three days depending on the weather. You want the soil to be moist but not soggy wet.  Harvest your baby greens with scissors leaving about an inch of the plant to regrow. Depending on what you are growing and the weather you will be able to harvest 3 or more times from one sowing.

Click Here for a link to High Mowing seed where you can buy baby leaf green mixtures.

Click Here for a link to Johnny’s seed where you can buy baby leaf green mixtures.

Mixture of different Kales

Mixture of different Kales





Video of sowing lettuce in a square foot garden.

In this video I am sowing lettuce at only one seed per inch but using the same method you can sow your baby greens thicker.


Figs – Nutritious Benefits

Figs are in Season.  Don’t miss the nutritional benefits that they can add to your diet!
According to Dr. Mercola – “Figs are high in fiber and a good source of several essential minerals, including magnesium, manganese, calcium (which promotes bone density), copper, and potassium (which helps lower blood pressure), as well as vitamins, principally K and B6.
Besides keeping much longer, the nutritional value of figs increase when they’re dried. A half-cup of fresh figs, for instance, provides as much calcium as one-half cup of milk, but a single dried fig contains almost as much calcium as an egg. Whether fresh or dried, figs contain powerful antioxidants that neutralize free radicals in your body and fight disease.
Fig supplies healthy amounts of dietary fiber, which keeps your system regulated and may have a positive effect on weight management. According to one study, the fruits with the most fiber content include apples, dates, figs, pears, and prunes, and there was a 34% reduction in breast cancer risk among women who consumed the most fruit fiber, compared to those who ate the least.”

Baked Fried Green Tomatoes

Green tomatoes add some crunch and a little zing to your meal.  Try this method for making them, so much easier than frying them and they taste even better than fried.


4 large firm green tomatoes

1 1/2 cups of Panko bread crumbs  (or make your own bread crumbs)

If using unseasoned bread crumbs you will need salt, pepper and seasoning of choice.

1 egg beaten

Olive oil to drizzle over tomatoes 

How to make them:

Preheat your oven to 350 degrees F.

Wash and cut off the stem of the tomatoes.

Slice your tomatoes about 1/8″ thick.

Dip each tomato slice into your egg and then into your bowl of Panko bread crumbs.

Coat both sides.

(If you are using bread crumbs that are not seasoned mix salt, pepper and seasoning of choice in these crumbs before dipping the tomatoes in them).  Italian herbs are really good on them.

Place your coated tomatoes onto a oiled baking sheet.

Drizzle a little EVOO over the tomatoes.

Bake at 350 degrees for about 7-10 minutes.  When they start toasting to that golden brown flip them over and cook the other side for another 7-10 minutes.

So easy but so good!

Roasted Marinated Peppers

What better way to enjoy your peppers through the winter?  Marinated peppers add a delightful flavor that you will enjoy as a snack or as an addition to salads or sandwiches.  So good!

Ingredients to make a quart jar:

6-8 sweet peppers

4 garlic cloves, peeled and sliced

1 Tbs fresh oregano, minced or 1 t dry oregano, crumbled

1/4 cup white wine vinegar

1 t sea salt

1/4 cup EVOO

Optional:  2 T capers   

How to make them:

Roast the peppers until the skins are charred all over.

Place the peppers in a plastic bag and let steam until cool. (about 15 minutes)

Wash off the skins.

Cut each pepper into 4 slices, removing the seeds and stem.

Optional:  If using sweet banana peppers or other smaller peppers just leave the pepper whole leaving the seeds and stem.

Mix together the vinegar and salt.

Place a layer of pepper strips into the bottom of a sterilized quart jar.

Place sliced garlic, oregano and optional capers over this and cover with another layer of pepper slices.

Repeat the layering of pepper and seasonings until the jar is almost filled.

Top off the jar with vinegar mixture and EVOO.

Cover the jar with a lid.  I like to use the plastic storage lids for this.

Place in the refrigerator.

Let sit for at least a day and then enjoy!







Grilled Eggplant, Peppers & Mozzarella

What to do with a plentiful harvest of eggplant and sweet peppers?  Try this simple vegetable recipe that is a wonderful side dish for your meals.


Several sweet peppers, seeded  (Using red, yellow or orange peppers adds lots of color and flavor but green works too)

2 eggplants, but into rounds

1 Tbs EVOO

1/2 pound fresh mozzarella, sliced to cover the bottom of your cast iron skillet

Fresh parsley 

Salt & Pepper to taste

Balsamic vinegar

How to Prepare

Preheat oven to 400 degrees F.

Cut deseeded peppers into strips.

Cut eggplant into rounds.  (I peel if using an Italian eggplant AKA your traditional egg shaped eggplant but I don’t peel if using the long slender Asian varieties)

Place the peppers and eggplant rounds onto a baking sheet.

Drizzle these with olive oil and season with salt & pepper.

Roast in the oven until the vegetables start to brown around the edges.  You will need to turn them a time or two while they are cooking.

Add slices of mozzarella cheese to the bottom of a cast iron skillet.

Arrange the roasted veggies over the cheese.

Put the skillet into the still hot oven and cook just until the cheese melts.

Top dress with fresh parsley and a sprinkle of balsamic vinegar.