Meatball Breakfast Sandwich

I'll eat pretty much anything with an egg and cheese between two pieces of bread. So this morning when I saw leftover meatballs in the fridge, I thought, "hmm, those could probably be flattened and made into a breakfast sandwich." They can.

Although the USDA advises against it these days, a proper breakfast sandwich requires runny eggs. I topped the egg and meatball with some shredded cheese blend and parsley. In the future, I would add mayo, maybe spicy mayo.

Pumpkin Soup, Double Oat Bread & Salad

For this incredible team effort, I provided the bowls to mix in, pots to boil in and processor to process in. On the table sits pumpkin soup with pie pumpkins from Providence Farms, double oat bread from Pleasanton Bakery and salad with ingredients from Ann Arbor Farmers' Market. Lastly, there are two tall candles. Based on our experience, I do not recommend doing a candlelight dinner with a table full of people younger than 27.

I welcome any of the co-chefs to add the soup or salad recipes in the comment section.

Northern Michigan Cheeseburger Soup & French Bread

Only in northern Michigan can you get beef from a bull from a farmer down the street (wait, let me finish) that the farmer received in trade in the middle of a winter storm, and then later the same day spent 14 hours hunting after the bull went crazy. Said bull, appropriately nicknamed “Blizzard,” makes his Happy Pig, Happy Bacon debut in this cheeseburger soup:

I made some crispy crust, chewy center French bread to dip into the cheesy soup. I simply changed the pizza dough recipe from half all-purpose flour and half bread flour to all bread flour. I think you could pair the soup with your normal burger beer.

And with that said, here’s to Blizzard - A bull whose final day was spent roaming along the shores of Torch Lake.

Source: Cheese-burger.net

Garlic & Sweet Pepper Pizza

Food processors, once you figure out how to use them, make making homemade pizza dough really easy. I used this recipe pass along by an experienced pizza dough maker:

- 1 1/2 cups unbleached all-purpose flour

- 1 1/2 cups unbleached bread flour, plus more for dusting

- 1 tablespoon active dry yeast

- 2 1/4 teaspoons kosher salt

Add ice water to the flour mix until the dough starts to pull away from the sides of the food processor. Store in refrigerator until about 30 minutes before you're ready to bake.

I added some sautéed garlic to the pizza sauce and topped the pizza with mozzarella cheese and sweet peppers. I also precooked the crust for a few minutes before adding sauce and toppings. Along with a layer of olive oil and corn meal on the cookie sheet, I've found that precooking the crust helps make the crust firmer than a usual homemade pizza. Best paired with a growler of your favorite Short's beer per every two guests.

Roots & Semi-stuffed Spaghetti Squash

..And after almost five months without eating, I'm back! It was tough, but I am hungrier for it. I thought I would ease my way back into the food world with a vegetarian meal - saving happy pigs for another day.

On a bed of mixed lettuce, I prepared grated carrots and beets with cilantro and a modified version of the recommended dressing from this recipe: Chocolate & Zucchini. To the 1/8th-ed portions of the 2-foot long spaghetti squash, I added tomatoes, rice and Romano cheese. Dish is best paired with a Poet from New Holland and a poet from Ann Arbor.