Although I know breakfast is an important meal, I often find myself skipping it due to my intense coffee addiction. By the time I’ve finished my four beloved cups, I’m usually full and very short on time. I’ve been trying to rectify this behavior lately and found myself preparing a simple quiche. I make it the night before and eat it all week long. It starts you off with a healthy amount of protein and takes just a few moments to consume. This and a nice piece of fruit should keep you charged until lunch time. Enjoy!
butter to grease pan
1/2 head broccoli, you will only use the florets for this recipe
5 cremini mushrooms, sliced
1 shallot, thinly sliced
6 organic eggs
3/4 cup cheese grated, I prefer gouda or gruyere
1/2 cup light cream
drizzle of olive oil
1/2 tsp. salt
fresh ground pepper
generous pinch nutmeg
Preheat the oven to 350°. Boil a small pot of salted water.
Butter a nine inch glass pie pan.
Place the broccoli florets in the boiling water for 1 minute. I prefer my broccoli to still be rather firm and bright in color. Place broccoli in a towel on a cutting board and gently press after it is sufficiently cool enough to handle. This should remove the excess water. Roughly chop broccoli.
Drizzle a small amount of olive oil in a sauté pan. Heat over medium heat. Add mushrooms and shallot and sauté for about 5 minutes, or until cooked through but not browned.
In a large mixing bowl whisk eggs, cream, salt, pepper and nutmeg.
Add broccoli, mushrooms, shallot, and cheese to egg mixture. Mix to incorporate.
Pour egg mixture into pie dish. Bake for 40 minutes until set and the top turns golden brown.
I grow collards on my back patio; they grow surprisingly well in the New England humidity and heat- in fact they’ve thrived. I’ve had a hard time keeping up with them and while they still look gorgeous, the stalks and leaves are a bit more fibrous on a mature plant. Never fear- here is a method of cooking fibrous greens such as kale, chard, etc. Enjoy!
1 lb. collards- stems removed and cut into 1 inch wide strips
2 Tbs. olive oil
1 small red onion- thinly sliced
3 cloves of garlic- minced
generous pinch of red pepper flakes
1 Tbs. red wine vinegar
1/4 tsp. salt
In a large pot boil salted water. Add collard greens and cook until tender, roughly 8 minutes. Drain.
Heat oil on medium high heat and add onion. Cook about six minutes. Reduce heat to medium, add red pepper flakes and collard greens. Add garlic and stir for 1 minute until garlic is fragrant. Remove from heat and add vinegar and salt.
I love a composed salad and make them when I have some free time to myself. The great and awful thing about composed salads is the sheer amount of time it takes to assemble all of the ingredients. That said, when you do, it’s worth the effort;this one is simple really. Spring has finally arrived in New England and lettuces have begun to show up in produce stands. For this salad I decided to showcase the greens as well as the incredible scallops from Cape Cod Fish Share.
Seared Scallop Salad
roasted red & orange peppers
caramelized corn kernels
red cabbage dressed in seasoned rice wine vinegar & toasted sesame oil
chopped English cucumber
fresh pea shoots
fresh baby arugula
tangy lemon dressing
seared diver scallops (seared for 3 1/2 minutes per side, until caramelized)
Toss all ingredients together in a large bowl and enjoy. See, that was definitely worth all the fuss.
I discovered this recipe while browsing the internet one winter night in cold and grey Seattle. I was craving comfort food. Anyone who has lived in a cold climate for a substantial amount of time knows the importance of comfort food. After battling the elements, you just need a little nurturing. This recipe never disappoints and makes plenty of leftovers for busy week nights. Enjoy!
2 tablespoons unsalted butter
1 large onion, halved lengthwise, then cut crosswise into thin slices (3 cups)
1 tablespoon sugar
1 1/2 teaspoons salt
1 (12-oz) bottle beer
1 lb smoked kielbasa, cut into 2-inch-long pieces
3 cloves garlic, minced
1 medium head cabbage (2 1/2 lb), halved lengthwise, then cut into 2-inch-thick wedges
3/4 lb baby potatoes
optional spicy mustard
Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add onion, sugar, and salt and cook, stirring frequently, until onion is golden, about 15 minutes.
Stir in beer, scraping up any brown bits from bottom of pot, then add kielbasa, cabbage, garlic, and potatoes and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Remove the lid for the last 10 minutes to allow some of the liquid to evaporate. Transfer kielbasa and vegetables to a large platter.
by Diane Semrad Anderson, Louisville, KY