Yields 4-6 servings. Recipe is by Teresa B. Day. 1 pound pork breakfast sausage 1 small onion 1 green bell pepper 2 cups red (new) potatoes, shredded 4 cups shredded cheddar-Monterrey Jack cheese ...

Heat 2 tablespoons of the extra virgin olive oil in a 10–12-inch oven-safe skillet over medium heat. Sprinkle in leeks and mushrooms and sauté until softened, about 5 minutes.

Farmer's Baked Eggs. 2 tablespoons olive oil. 3 spring onions, trimmed and sliced, using the whites and parts of the green. 2 banana peppers, stemmed, seeded, and diced ...

You heart your local farmer. We know you do. Now you can prove just how much by doing what you love: eating local food. And you don't even have to cook! Sound good? Then you'll want to get your ...

Note that this is a peasant dish, so the vegetables should be rough-chopped. This gives them more bite. To be terribly authentic, cook in a cast-iron skillet.

Note that this is a peasant dish, so the vegetables should be rough-chopped. This gives them more bite. To be terribly authentic, cook in a cast-iron skillet.

1. Preheat oven to 350 F. Butter a 9-by-13-inch or 8-by-8-inch casserole baking dish, depending on how thick you want your casserole. 2. Heat a large skillet over medium-high heat. Cook and stir ...

A farmer could work all morning with this potent fuel. It combines potatoes, vegetables, ham and cheese in one dish. Oh yes, with scrambled eggs.