Scrambled Eggs with Sautéed Capers and Sage, Prosciutto with Papaya and Lime

Scrambled Eggs with Sautéed Capers and Sage

Per person

Sautee in a seasoned cast iron skillet or nonstick fry pan with best quality extra virgin olive oil 1 tbs capersand 6 med to large sage leaves until leaves are crisp and capers are browned

Set aside

Scramble 3 large organic eggs and place them in a fry pan at medium flamewith a large butter pat just melted and stir briskly, turning eggs over to cook them evenly 

Drop the capers and sage leaves into the eggs as they are completing cooking, which should be no more than a minute or two 

Salt, pepperto taste

Prosciutto with Papaya and Lime

I live in a predominantly Latino neighborhood and frankly the tropical fruits and vegetables at my local grocery store are much more tempting than most of the standard produce

Jamaican pumpkin has sweetness and flavor that far exceeds the quality of standard American pumpkin

The melons that arrive in said store also pale in comparison to the papaya, mango and guavas

I have taken a favorite Italian dish, prosciutto e melone, and made it delectable with the huge delicious papayas I pass in my store

Per person

1/8 slice of ripe papaya, chilled andseeded

You can also remove the skin

Then squeeze juice of ¼ wedge of lime

Drape two slices of aged prosciuttoacross the papaya slice and serve