Category Archives: Recipe

Recipe: Loaded Vegetable Spring Quiche

embracing dinner salad

Quiche is a staple at our house. I make it at least once
per month. I will often make 2 at a time, serving one and
freezing the other. I like to vary the ingredients and will
generally use whatever veggies I have on hand. This
week I made the recipe below, and added roasted red
pepper for color. I served with a Dandelion Greens salad
(from the backyard!!) and roasted potatoes. Try it and let
me know what you think!

PREP AHEAD: CHOP

1 bunch ramps, cleaned and sliced (reserve 1/4 cup of the green parts for garnish)
2 cloves of black garlic
1 packets of buna-shimeji mushrooms (or any mushrooms you fancy will do)

REMAINING INGREDIENTS:
5 large eggs
1/2 cup whole milk
1 Tablespoon olive oil or butter
1/2 cup frozen peas

INSTRUCTIONS
Make your own crust (I like to make an Oat-based crust, super easy)  or pull out prepared crust.  Heat olive oil (or butter) in a saucepan over medium heat.  Add the ramps and sauté for two minutes.  Next, add in the garlic, mushrooms, frozen peas, salt, and pepper.  Sauté
for 5 or so minutes or until everything has softened.  Set aside.
Beat together the eggs and milk.  Pour the vegetable mixture into prepared crust and then pour egg mixture over it all.  Cook for 30 minutes or until the eggs have set and there are a few brown spots on top. Remove from oven and let cool slightly.  Season with more salt and pepper and top with ramp slices. Serve warm.

Moroccan Chickpea Chili

PREP AHEAD: CHOP
1 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
1 teaspoon bottled minced garlic

PREP AHEAD: MEASURE
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper

REMAINING INGREDIENTS:
2 teaspoons olive oil
1 1/2 cups water
2 tablespoons no-salt-added tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice

INSTRUCTIONS
Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice. Make it hearty and serve over quinoa or rice.

Coconut Curry Salmon

SALMON AND SWEET POTATO WITH COCONUT CURRY SAUCE
A super simple, quick meal, practically straight from Mark Bittman. Here’s what you need:

FROM THE PANTRY:
* coconut oil
* curry powder
* basmati rice (or other grain of choice)
* fish sauce (optional)
* can of coconut milk

FRESH INGREDIENTS:
* onion
* garlic
* lime juice
* sweet potatoes (2)
* ginger
* cilantro (garnish)

DIRECTIONS:
Prep Ahead:
* Thinly slice onions
* mince garlic
* dice sweet potatoes
* mince fresh ginger

Heat some coconut oil and cook a thinly sliced onion and a minced clove of garlic for a couple of minutes until soft; add a tablespoon or so of curry powder and stir until fragrant. Add a can of coconut milk, a couple of diced sweet potatoes, a generous squeeze of lime juice, a few dashes of fish sauce if you like, and some minced fresh ginger; bring to a boil and simmer until the sweet potato is almost tender, about five minutes. Cut a couple of skinless salmon fillets into half-inch cubes and add them to the pan; reduce to a simmer and cook until the fish is just done, about five minutes more. Garnish with fresh chopped cilantro and serve over basmati rice.