Farm Eggs with Braised Greens & Tomato

1 onion, diced small

4 cloves garlic, minced

olive oil

2 28 oz. cans whole tomatoes or one can crushed

2 large handfuls greens (spinach, mustard, collard, etc)

4 farm eggs

grated parmesan cheese

grilled foccacia or ciabatta (optional–also delicious atop grilled squash)

In a skillet with high sides, saute onion and garlic in olive oil until tender. Crush tomatoes with your hands or pass through a food mill and add to skillet. Season to taste with salt and pepper and simmer until sauce thickens slightly. Cut greens into ribbons and rinse in colander. Shake some of the water off, and add to tomato sauce. Cover partially and cook until greens are tender. Removed lid, and make 4 wells, or indentions, in the sauce. Carefully crack one egg into each well, sprinkle with salt, cover, and cook until eggs are just set. Sprinkle with parmesan and serve with grilled bread.

Asparagus and Eggs on Sweet Potato Toast

Slice sweet potato thin (1/4 inch or so), one per "sandwich"
Cover on both sides with parmesan and white corn meal in equal parts
Fry in avocado oil on high heat until browned on both sides
(Can cook several asparagus tops in same pan as the sweet potatoes)

meanwhile, fry an egg to over-easy in a caserola or regular small pan

set egg on top of the sweet potato, top whole thing with asparagus, salt, and cracked pepper

Serve.

Dill Pickles


Recipe is for one (1) pint jar, scale as necessary

4 parts water
1 part white vinegar
1/4 part canning/pickling salt

3-5 small cucumbers, sliced
1 sprig of dill
1 tablespoon minced garlic
1 teaspoon red pepper flakes

Directions

• 1
  GET ALL OF THIS GOING BEFORE FILLING THE JARS.
• 2
  Wash pint jar in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
• 4 In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
• 5 FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
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• 6 Once jars are loaded, pour in the brine leaving half-inch head space in each jar.

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• 8
  Add lid and ring to each jar, tightening evenly.
• Put in the fridge, leave for a couple days before eating.
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Note: Moroccan pork stew
Preheat oven to 350 degrees

-Pork butt, 2 lbs chopped into 1 inch pieces, fat trimmed away
-Whole white onion, chopped fine
-3-4 garlic cloves, minced
-1 can tomato paste
-A mix of cumin, garlic powder, paprika, cinnamon, allspice, nutmeg, cloves, salt, pepper, and cayenne (any amounts, whatever smells best to you, but all together should add up to about 1-2 heaping tablespoons of spices)

Soften onion and garlic in a little oil, in the bottom of a Dutch oven at high heat on the stovetop. Add in pork, half the can of tomato paste, and spices, stirring meat and spices as it browns and then add in enough water to cover meat. Cover pot and put directly in the oven. Cook for 2 hours.

When the pork comes out, take the meat out and set aside in the fridge. In the Dutch oven on the stove, at medium heat add in:
2 medium sweet potatoes, chopped in 1 inch cubes
2 medium carrots, rough chopped
2 cans of garbanzo beans, drained
Other half of the can of tomato paste
Another heaping tablespoon of all the spices
Soften the veggies for 5-10 minutes before adding in 3-4 cups water and covering the pot again and letting simmer on medium-low for another 45 minutes.

When the potatoes are soft and the meat has cooled, put meat back in the stew. When everything is warmed through, take it off the heat and let it sit for awhile if you can so the spices soak in well. 

Serve!