If you think this does not sound good for breakfast, I promise it is perfect for brunch and even for dinner! Yummy fresh layers of cheese, eggs, hash browns all with a light marinara. I found myself making two, a smaller one for dinner and a larger one for a brunch the next day. This is a great make ahead dish, pop it in the oven the next day. I used my home-made pasta sauce, with lots of mushrooms and egg-plant which lightened up the sauce, and my raw yogurt, which I think gives it a fluffier texture than most egg dishes. You could use store bough marinara and yogurt as well. Experiment with diffrent sauces, maybe even a pesto with sausage instead of bacon! Pictured here in my “Holstein Plate” Available at Art to Feed website, portion of proceeds donated to support your local food bank!
Ingredients
- 2 C Cubed Sourdough Bread ( I found a jalapeno bread for a kick, but use any bread you have on hand)
- 2 C Hash Browns (thawed)
- 8 Slices of Bacon Crumbled
- 10 Eggs
- 1/2 C Yogurt
- 1/4 C Milk
- 1/2 C Marinara Sauce
- 1 Tsp Nutmeg
- 2 Tsp Salt and Pepper
- 2 C Cheddar Cheese
- 2 C Parmesan Cheese
- Olive Oil
Directions:
Pre-heat oven to 350 F. Lightly coat bottom of 9″ x 13″ Dish. Spread half marinara on bottom of dish. Place Hash Browns and top with cubed bread.
This is where my kids have fun, its like a puzzle trying to get them all to fit. Mid home work break! 
Whisk Eggs, remainder of tomato sauce, yogurt, milk, salt, pepper and nutmeg. Pour gently over bread and hash browns. Layer Parmesan and then Cheddar. Place in oven or store in fridge overnight. Bake 40-55 minutes and golden brown and bubbly! Enjoy, and serve for dinner if desired!
I painted this pumpkin platter and made these pumpkin muffins in hopes that fall will come early! A portion of proceeds from this platter goes towards your local food bank and can be purcahsed at 
Did you know the Dutch were the first to import tea to America and Europe? This according to my favorite book right now “
This is my favorite way to cook. Letting creativity and spontaneity come together, using everything I have from the garden or extra vegetables after a trip to the farmers market. Easy, simple and never again to be replicated. This is true joy, you will find me in no happier state. A warm pan simmering, smiles and nourished bellies, all feels right and my heart is full. Perhaps it is my yearning for fall, as the kids gear up to go back to school, and sweet potatoes are on my mind! It is time to thin my carrots in garden, and this is an excellent way to use those tiny carrots. Not much prep involved, just cut roughly and throw in what you’ve got! Try and keep tomatoes the main ingredient, sweet potatoes second and after that use to your heart’s content. Carrots, peppers, herbs, celery, onion, garlic all make great choices. I then add my 
Place in blender and blend until smooth. Pour the now smooth mixture into pan and heat. Add yogurt and cheese, stir over medium heat to incorporate. 
Add maple syrup and nutmeg to taste, as well as salt and pepper as desired. Serve over favorite pasta and enjoy! 
Our cucumbers are growing out of control! This is an excellent way to use cucumbers, tomatoes and other veggies in you garden for a fresh easy dinner. Make extra and save to bring a neighbor in need! I chose to use our small yellow pear tomatoes to add a golden color and mild taste that doesn’t over power the cucumber. You can also use other tomatoes, but I love the color and lightness that these tomatoes add to the soup. Serve cold with a spring of mint for a refreshing summer meal loaded with nutrients. My kids love this soup and it makes me happy to know they are getting a good serving of vegetables hidden in this creamy broth. I use our raw yogurt for a creamy texture, a great taste and for the health benefits. You can add a few other seasonal veggies you may have in your kitchen or garden; celery, onion, garlic, bell pepper etc, but keep the main focus on the cucumber!
These cook up in a snap and are easy to assemble. I used pretzels because I ran out of Panko, (my favorite; a japanese style bread crumb). The pretzels tasted great with the pork and added a nice crunch. You can use anything you have on hand for the breading; breadcrumbs, Panko, crackers, pretzels. I always like a challenge to avoid another errand just for an item or two, and feel very resourceful and creative in using what I already have! It doesn’t always work as planned, but it’s fun to try! The pork is marinated in my 
This Recipe is for a bread machine, but can be used without one as well. (Bread machines are amazing you can make any sort of dough and either bake right in the machine or in the oven.) This recipe uses almond four (courtesy of 
2 c Bread Flour
Plums abound this week at our local fruit stands. Our own plum tree is raining plums! This Sherbert is a cross between a frozen yogurt and ice cream. Sorry I don’t know what to call it, but my husband decided sherbert was its closest identity! This is a great way to use too ripe fruit that you need to use up. I’m not one to fuss too much in kitchen and love when I can make a couple (or even 4) things out of one recipe for future use. No peeling of fruit involved, and this recipe has double the fruit you need for the sherbert so you can use the puree for popsicles, as a topping, in smoothies, or even baby food!. Our plums and yogurt add a twist on a standard recipe. The fruit is cooked to render its natural sugars, and maple syrup is added to even further sweeten the deal.
the Art to Feed 