Italians don’t eat eggs for breakfast as a rule, but do enjoy them as a quickly cooked second course at lunch. Though the frittata is perhaps the most common way to prepare eggs in Italy, there are other options, including sunny side up on a bed of stewed tomatoes. Quite tasty, and a wonderful foil for crusty bread! This one-pan dish is great for any meal of the day!           Baked Eggs in Stewed Tomatoes Ingredients: 1 onion, thinly sliced 1 can whole tomatoes, diced…

This week’s recipe From Johnna’s Kitchen is for Oven Roasted Potatoes! Here’s a few fun facts about the humble potato: The potato is the world’s fourth-largest food crop, following rice, wheat, and corn. The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C. Potatoes arrived in the Colonies in 1621 when the Governor of Bermuda, Nathaniel Butler, sent two large cedar chests containing potatoes and other vegetables to Governor Francis Wyatt of Virginia at Ja…

This week’s recipe from Johnnna’s Kitchen is Peach Cobbler! An American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and peach filling, here’s a few fun facts about it that you may not know:     Peach Cobbler Day was created by the Georgia Peach Council in the 1950s to sell canned peaches. The rough look of the pie gives the dish its name. It looks “cobbled” together. Peach cobbler was invented by early American settlers. April 13th is National Peach Co…