Artichoke and Feta Quiche

Yield: makes 1 quiche

Ingredients

Frozen pie crust (9in.)

Filling:

1/2 cup thinly sliced shallots

1 cup chopped thawed frozen artichoke hearts

1 cup crumbled feta

Custard:

1 1/4 cups half-and-half

2 tablespoons chopped fresh flat-leaf parsley

3 large eggs

Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 375 degrees F.

Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.

Directions For the Filling: 

Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.

For the custard: 

Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

Link to Recipe

Butternut Squash Risotto with Spinach

 

1. Originally from feastingathome.com

   ingredients

   • 2 tablespoons olive oil (or butter)
   • 2 cups sliced leeks (one extra large leek)
   • 4 garlic cloves, rough chopped
   • 8 sage leaves, chopped
   • 1 cup Arborio rice or short-grain Spanish rice (Bomba)
   • 2 heaping cups butternut squash, cubed
   • 1/4 cup white wine (or skip it)
   • 2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)
   • 1/2 teaspoon salt
   • 1/8  teaspoon white pepper (or sub black pepper to taste)
   • 1/2 teaspoon nutmeg the nutmeg makes this- don’t leave it out!
   • ——
   • 2–3 handfuls baby spinach or chopped kale
   • OPTIONAL: 1/4 – 1/2 cup parmesan, pecorino, manchego, goat cheese, vegan cheese or cashew cheese – or the leave cheese out and use LEEK OIL for garnish. Or stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil.
   • Optional: Maple Glazed Pecans

2. STOVETOP INSTRUCTIONS: ( you will need 4-5 cups warm stock) 

   1. ROAST BUTTERNUT: Toss the butternut with olive oil, salt and pepper and ROAST the butternut in a 400 F oven on a parchment-lined sheet pan until caramelized and tender 25-30 minutes. At the same time make risotto.
3. RISOTTO: In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant.
4. Add the rice and saute 1 minute, stirring. Add a splash of white wine, and cook this off. Add the salt, pepper and nutmeg. Add 1-2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer. Simmer until most of the liquid is absorbed.  Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. If adding kale, add it with the last cup of broth. If adding spinach, you can stir it in at the end. Keep the risotto thick and hearty or add more stock to loosen it up a bit.
5. Stir in the roasted butternut and spinach and optional cheese or butter. Taste, season and adjust salt and pepper.  If bland, it probably needs more salt.
6. Garnish with the leek oil and maple glazed pecans.

Smashed Chickpea Salad Sandy Witch

From: TheKitchn 

1 (15-ounce) can chickpeas

1/2 small red onion

1/4 cup finely chopped fermented pickles (2 to 3 pickles), such as Bubbies

1 medium stalk celery

1/3 cup shredded carrots

1/4 cup plain Greek yogurt

1 tablespoon apple cider vinegar

2 teaspoons whole grain mustard

1/2 teaspoon ground turmeric

1/4 teaspoon kosher salt

Freshly ground black pepper

4 slices multigrain bread

Arugula, for topping

Sliced tomato, for topping

INSTRUCTIONS

Drain and rinse 1 can chickpeas. Place about half of the chickpeas in a large bowl and mash completely with a fork. Add the remaining chickpeas. Finely dice 1/2 small red onion, 1/4 cup fermented pickles, and 1 medium celery stalk, adding all to the bowl.

Add 1/3 cup shredded carrots, 1/4 cup plain Greek yogurt, 1 tablespoon apple cider vinegar, 2 teaspoons whole grain mustard, 1/2 teaspoon ground turmeric, 1/4 teaspoon kosher salt, and a few grinds black pepper, and stir to combine.

Divide the chickpea salad evenly between two slices of multigrain bread, top with arugula and sliced tomatoes, then close the sandwiches with two more slices of bread.

RECIPE NOTES

Storage: Store leftover chickpea salad in an airtight container in the refrigerator for up to 4 days.

Zucchini Soup

From allrecipes.com

Serves 6

2 Tbs extra virgin olive oil
1 large onion, halved and sliced
1 Tb curry powder (S&B Oriental Curry Powder is our favorite)
salt to taste
3 largish zucchini cubed (about 8 cups), cubed
1 QT chicken stock (or veg)

1. Heat oil in a soup/stock pot. Add onion and cook until soft. Add curry and stir to combine. Add zucchini and stir, cooking until soft. Add chicken stock and bring to a boil. Cover and reduce heat. Simmer for 20 minutes.

2. Remove soup from heat. With an immersion/hand blender blend until smooth. Serve warm. (Nice with a few croutons on top.)

Glazed Carrots

from marthastewart.com

3 Tb dark brown sugar
1/4 c unsalted butter (or vegan equivalent)
2 1/2 lbs baby carrots, or other carrots, peeled and cut
1 Tb fresh thyme leaves, chopped
coarse salt and pepper

In a large skillet bring 1 1/3 cups water, brown sugar and butter to a boil. Add carrots and reduce heat. Partially cover and reduce heat, simmer for 10 minutes. Uncover and cook gently, tossing often until carrots are tender and glazed, about 6 minutes. Add thyme and turn off heat. Add salt and pepper, serve warm.

Black Beans and Corn Salad

From PCC (will update quantities when I work it out)

Sweet corn
Black beans
Red onion
Red peppers
Lime juice
Olive oil
Sunflower oil
Cilantro
Garlic
Salt
Cumin
Red pepper flakes
Black pepper

Black Bean Dip

From weightwatchers.com

1/4 cup of dip per serving

15 oz canned black beans, rinsed and drained
1 c cilantro, fresh leaves loosely packed, plus extra for garnish
1/2 c salsa
1/2 up plain yogurt
1 tsp ground cumin
1/4 tsp salt

Put all of the ingredients in a food processor or blender, blend until desired consistency - either chunky or smooth. Spoon dip into a serving bowl and garnish with cilantro.

Dip will stay fresh for up to one day in the refrigerator.

Cannellini Bean and Leek Soup with Chili Oil

From River Cottage Veg by Hugh Fearnley-Whittingstall

For the soup
4 leeks, trimmed (white and pale green parts only)
1 Tb olive oil
1 Tb butter or vegan alternative
a few sprigs of thyme, leaves only
1 bay leaf
3 garlic cloves, finely chopped
5 cups vegetable stock
2 14-oz cans cannellini beans, drained and rinsed
a handful of oregano, coarsely chopped
a bunch of parsely, coarsely chopped
sea salt and freshly ground black pepper

For the chili oil
4 fresh red chiles, seeded and sliced
3/4 cup olive oil
a few sprigs of thyme, leaves only
1 garlic clove, unpeeled and smashed

First, make the chile oil. Put the chiles in a small saucepan with the olive oil, theyme leaves, and unpeeled garlic clove. Heat slowly until the oil is bubbling very, very gently and cook the chiles until soft, about 20 minutes. Remove from the heat and let cool.

For the soup, halve the leeks lengthwise, wash well, and slice thinly. Heat the olive oil and butter in a sucepan over medium-low heat. Add the leeks with the thyme and bay leaf, and sweat gently, stirring from time to time, for about 15 minutes, until very soft. Add the garlic and stir for a minute.

Add the stock and cannellini beans, the oregano, and half of the parsley. Season with salt and plenty of pepper, increase the heat, and bring to a simmer. Cook gently for 20 minutes.

Remove the bay leaf, taste the soup, and adjust the seasoning if necessary. Stir in the rest of the parsley. Serve in warmed bowls with a trickle of chile oil over the top.

Tomato and cucumber salad

• From allrecipes.com, altered

2 cups cherry tomatoes, halved

2 cup cucmbers, diced

1/2 red onion, diced

1/2 c cilantro, chopped

1/2 c basil, chopped

2 Tb garlic, chopped

2 Tb white wine vinegar

salt & pepper to taste

In a bowl, mix together all ingredients. Serve chilled.

Sauted kale

Ingredients

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water (or chicken stock)
• Salt and pepper
• 2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Baked Patty Pans

Sliced patty pans can be baked with Parmesan to make a casserole. Lightly grease a small casserole dish with unsalted butter, then layer the sliced patty pans in the bottom of the casserole so that the rounds overlap slightly. Dot the slices with a bit of butter. Sprinkle a half-cup of freshly grated Parmesan over the slices. (It's tempting to add more, but you'll want to avoid smothering the mild flavor of the squash.) Add salt and pepper to taste, and then place the casserole in a 350 F oven for 15 minutes, or until the Parmesan is melted and slightly browned.

Read more: http://www.ehow.com/how_5124196_cook-patty-pan-squash.html#ixzz2Y84vD5z6

Kale & Carrot Salad with Candied Walnuts

Adapted from a recipe in Every Day with Rachael Ray July/August 2013

1/4 c olive oil
6 Tb white wine vinegar
2 tsp honey
1 tsp dijon mustard
10 cups stemmed and torn kale
1 carrot, shredded
1 c store-bought candied walnuts (or make your own!)

In a large bowl, whisk oil, vinegar, honey and mustard. Add kale and carrot, toss and season. Let stand 10 minutes, toss again, then sprinkle with nuts.

Butter Bean Salad

By Me.

2 cups canned butter beans
2 Tb fresh oregano
1/2 cup chopped walnuts
2 Tb chopped fresh chives
1 shallot, minced
1/4 tea salt
1 tea Dijon
juice of 1/2 a lemon
1 Tb red wine vinegar
1 clove garlic, crushed
1/2 cup olive oil

Make vinegarette:

Mix together shallot, salt, dijon, lemon juice, and vinegar. Add garlic clove, to be removed later. Let sit 20 minutes, remove garlic, add olive oil, set aside.

Make beans:

Warm beans on stovetop in olive oil. Remove from heat, add oregano, walnuts and chives and mix. Add vinegarette to taste. Enjoy cold or warmed.

Red Apple Baked Squash

From the Red Apple grocery store produce department

Preheat oven 350. Cut an acorn squash in half and clean out the seeds. Put raw cranberries in holes of squash. Place squash on baking sheet and add 2 Tbs brown sugar and 1 Tb butter (or vegan butter) to the top of each cranberry pile. Put in oven and bake until squash is soft (approx. 1 hour).

Coleslaw

From blog.julesglutenfree.com - modified

1 lb. shredded green and red cabbage & carrots (precut bag okay)
1/2 cup GF mayo (dairy or non-dairy)
4 Tbs apple cider vinegar
2 Tbs milk (dairy or soy)
1/2 Tb celery seed
1 1/2 Tbs sugar (to taste)

Mix the first 5 ingredients together. Add sugar in small amounts until it tastes as you like it.

Fuyu Fruit Salad

From Edible Seattle November/December 2012
by Beth Maxey

Serves 4

5 Fuyu persimmons, peeled, cored, and cut into 1/2" cubes
2 Comice pears, unpeeled, cored, and cut into 1/2" cubes
Seeds from one pomegranate
Juice from 1 small lemon (about 2 Tbs)
2 tea honey
2 tea fruity olive oil
1/8 tea salt

Combine the cubed persimmon, pears and pomegranate seeds in a bowl. Squeeze the lemon over the fruit and drizzle with honey and olive oil. Season with salt and toss gently. Serve immediately.

Potato Puree

From Gluten Free Girl and the Chef

Serves 4

5 large Yukon gold potatoes, peeled
1/2 c whole milk
1/2 c heavy cream
4 Tb unsalted butter, softened
2-3 Tb olive oil
Kosher salt and cracked black pepper
3 Tb fine-chopped fresh chives

Cut the potatoes into 1 inch pieces. Pour 12 cups of cold water into a large pot; the potatoes need room to bounce around. Add enough salt to make the water taste like the ocean. Add the potatoes to the water. Bring to a boil over high heat, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10-15 minutes.

Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3-4 minutes to steam the potatoes dry. Push the potatoes through a ricer.

Heat the milk and cream in a small saucepan on medium heat until the mixture begins to boil. Remove from heat. Stir the softened butter into the potatoes. Pour in the hot milk mixture, folding it in with a rubber spatula. Add the oil and continue to fold. When the potatoes and liquids are fully combined, taste the potatoes. Season with salt and pepper, perhaps about 2 tea each. Taste again until the potatoes are how you like them. Top with chopped chives, if you wish.

GF Mac and Cheese

From Everyday Food May 2012

3 Tb unsalted butter, plus more for dish
1/2 c GF crisp puffed-rice cereal, slightly crushed
1 oz Parmesan, grated (1/4 c)
1 sm. yellow onion, diced small
2 Tb potato starch
2 c whole milk, warmed
3/4 lb cheddar, shredded (3 c)
1 tea Dijon mustard
coarse salt and ground pepper
3/4 lb GF penne, cooked al dente and drained

1. Preheat oven to 350. Butter six 8oz ramekins or a 2 Qt baking dish. Microwave 1 Tb butter until melted, then toss with cereal and Parmesan.

2. In a medium saucepan, melt 2 Tb butter over medium. Add onion and cook until softened. Sprinkle with potato starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15-20 minutes.

Massaged Kale Salad

1 large bunch Dinosaur Kale, remove stems and cut into 1/2 inch ribbons
1/4 tea sea salt
Juice of 1 lemon
1/4 c olive oil
1 apple, cored and cut into chunks
1/4 c dried cherries or craisins
1/4 c sunflower seeds

Put kale into a large bowl, sprinkle with sea salt, oil and lemon juice. Using hands, massage kale for 2-3 minutes. The salt and lemon juice will wilt the greens. Toss in apple chunks, craisins and sunflower seeds.

Spicy Cashew Salad

From Quick and Easy Thai by Nancie McDermott

Veg oil for frying
1 cup fresh raw whole cashews (or peanuts)
1/2 tea salt
3 Tb coarsely chopped shallots
3 Tb thinly sliced green onions
2 tea dried red chili flakes
2 Tb freshly squeezed lime juice

Line a plate with a double layer of paper towels, and place it by the stove, along with a slotted spoon or an Asian-style wire-mesh strainer. Heat 2-3 inches veg oil in a medium skillet or wok over medium heat until a raw cashew begins to sizzle a few seconds after you add it to the oil, 4-5 minutes. Keep one raw cashew handy by the stove to help you judge the changes in color as the nuts cook.

Gently add cashews and cook, stirring gently and often, until the nuts turn a soft, pale golden brown, 2-3 minutes. Scoop the cashews out onto the prepared plate, using a slotted spoon or a wire-mesh strainer. Let them drain and cool a little whilte you set out a medium bowl and a small serving platter.

Turn the still-warm cashews into the bowl and toss with the salt. Add the shallots, green onions, and chili flakes and toss well. Just before serving, add the lime juice, toss well, and mound on the serving platter. Serve warm or at room temp, with small spoons for eating or as finger food.