The nights are getting chilly; we’ve put the flannel sheets on our bed. I am excited about the changing season, yet seeing these peaches and tomato slices makes me miss summer already. Here are some memorable meals from late summer. How time flies!
Crispy Prosciutto Cups
Adapted from Managing PCOS for Dummies (Odd, I know.)
Lightly grease four cups of a muffin pan. Line the cups with paper-thin slices of prosciutto. (Next time I’ll try using Colpitts’ shaved ham.)
Dry fry a couple of tablespoons of finely chopped mushrooms to release and evaporate the moisture. Cool. Mix with 2–3 T. of plain Greek yogurt.
Fill each ham-lined cup with the mushroom mixture.
Carefully crack an egg on top of each “muffin,” taking care not to let the egg white spill over the edges.
Bake in the middle of a 400˚ oven for 10 minutes, or until the egg whites are set, but the yolks are runny.
Remove from oven and carefully ease each ham crisp out of the tin.
Use leftover mashed potatoes to make potato cakes! Inspired by Deborah Madison.
Use your hands to shape the mashed potatoes into patties. Coat them with sesame seeds, bread crumbs, potato chip crumbs, etc. Pan fry.