June Update - Cucumber salad

Things have been busy in the kitchen.  I've not forgotten about you all.  We've been trying to treat some sick chicks and we're struggling to get over whatever it is they have (likely something awful --seriously awful).  plus the regular every day kinds of things are still going on. --- work, CrossFit @ Forward, baking, cooking meals, sharing foods, etc. --- it's just been a bit hectic.  So I promise there are more recipes coming and soon there will be some NEW NEW recipes, one's I'm working.  very exciting.

My goal for the rest of the month, is to post at least 2 times a week.  That way, you all can see what's going on, and enjoy some recipes that we are at the cafe.

In case you're in need of a super simple side salad....  Here's a fast cucumber salad that you can't go wrong with.

2 cucumbers, peeled and diced
2 Tbs of crumbled Feta
2 tsp of black pepper
1 tsp of sea salt.

(throw in a fresh diced tomato for a little bit of extra flavor)

Mix together and enjoy.

As summer foods are quickly becoming available at the Farmer's Market!  get out there and enjoy them.

Kitchen Sink Egg Cups

I don't know about you, but there are some mornings when we need healthy AND quick meals in the midst of everything that is crazy going on.  Getting ready for work, getting the dogs taken care of, feeding the chickens, prepping lunch, making sure there is something in the fridge to make dinner and, oh yeah, breakfast.  And of course, breakfast needs to be well balanced and tasty, because really who wants to start the day off with something awful tasting.  It just ruins the rest of the day, or at least the morning...

So while this does take some time in the over, you can do other things... which means, getting all those other morning tasks done, while your oven does all the work for you and breakfast comes to you in a wonderful little muffin wrapper...

These are quick to make and taste great.

Ingredients:
5-6 eggs (depending on how big your muffin pan is, and how much OTHER stuff you throw in)
18 Sweet potato tots (yes, we buy the organic frozen tots for just this occasion, ok and Roy really likes them as a side dish...)
Chopped bacon (3-5 strips cooked) OR crumbled Sausage - use what you got... we had left over crumbles from last night...
Veggies - Your choice.  Chop them up!  I used red pepper and spinach. I also like chopped broccoli, onion, and black olives.  All depends on what you have on hand.

Directions:
1.  Preheat your oven to 350 F degrees.
2.  Line your muffin tin (I used the jumbo 6 pan) with wrappers.  I have become a HUGE fan of the parchment wrappers.  NOTHING sticks to them and everything turns out wonderful. (notice I didn't use parchment -- they stuck to the pan)
3.  While the oven is preheating, chop up those veggies and meat.
4.   Put 3 sweet potato tots into each cup

5.   Top with meat and chopped veggies.
6.   Pour the beaten egg into the muffin liners.  Be sure the cover what is in there, but don't overfill.  That will make a mess.  I promise, I know.
7.  Bake for 20-25 minutes.  Go do the other things you need to do...

8.  Take out and enjoy once they cool down a little.

Have a great day!  Seriously, breakfast makes everything better.