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Kansas Quiche
Ingredients
- 1 bunch chopped chard
- Chopped zucchini (optional)
- ½ onion or leeks, chopped
- 3 whole eggs or substitute
- 1 egg white
- ½ c organic skim or low fat milk or soy or rice equivalent
- 1 ½ c grated Swiss cheese ½ t Brittany salt
- Freshly ground pepper
- Herbs to your taste – may be dried or fresh – like basil, oregano or marjoram
Directions
- Steam kale (greens) squash, or a combination with onions until tender. Set aside to cool slightly preheat oven to 375`.
- Beat eggs thoroughly.
- Add milk, grated cheese, slat, pepper, and herbs.
- Blend in steamed vegetables and mix together well.
- Pour into medium-sized oiled casserole dish and bake, covered, until set – approximately 30 to 40 minutes.
- Dill, cilantro, arugula, slivered radishes or peas might appeal to you as a topping.
Eggplant Saute with Basil
Ingredients
- 1 or 2 eggplant
- 2 T olive oil
- 1/2 t sea salt
- 1 t fresh basil leaves
Directions
- Trim stem from eggplant, cut into wedges.
- Pour olive oil into a wide frying pan over med-high heat.
- Add eggplant and brown nicely on one cut side; takes about 2 min. Then turn and add ½ t salt, basil, and 3 T water.
- Cover pan and cook over med heat; check at 1 to 2 min. intervals, adding about 2 T water at a time as it is absorbed.
- Shake pan or turn pieces as necessary, until completely tender; total cooking time will be about 12 min.
- Season to taste if needed. Serve hot.
Garlic and Ginger Dressing
Ingredients
- 3 Heads garlic roasted
- 2 Tablespoons Ginger root, fresh, grated
- 1/2 Cup Rice wine or sherry vinegar
- 1/2 Cup Dill, fresh
- 2 Tablespoons Sesame seeds
- 2 Tablespoons Sesame oil
- 1/2 Cup olive oil extra virgin
- Sea salt and pepper
Servings:
Instructions
- Place ingredients into food processor or blender and process until smooth. Transfer to a bottle and shake well before use. Enjoy!
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Stuffed Nasturtiums
Ingredients
- Nasturtium flowers
- About ½ cup of cream cheese or tofu(soft), room temperature
- 1 clove of garlic, minced fine
- 1/2 T purplettes, green onions, or chives, minced
Directions
- Make sure flowers are clean and dry. Store in the refrigerator until ready to use.
- Mix cream cheese thoroughly with garlic & onions.
- Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower.
- Pull petals upwards to cover the cheese as much as possible.
- Press lightly into cheese to stick.
- Serve on nasturtium leaves. May chill before serving.
Arugula Vichyssoise
Ingredients
- 3/4 c chopped mostly white part of baby leeks, washed well
- 2 T olive oil
- 1 clove garlic, chopped
- 3 T half and half or heavy cream
- 1 small russet potato, peeled, grated coarse and reserved in water to cover
- 2 c low salt chicken broth
- 1 bunch arugula, washed well and spun dry
- 1 slice homemade type white bread, cut into 1/2 inch cubes
- 1 small plum tomato, seeded and diced, for garnish
Directions
- In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened.
- Then add the garlic, the potato, drained and the broth and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft.
- Stir in the arugula, simmer the mixture, covered, for 1 minute and in a blender puree it in batches for 2 minutes, or until it is completely smooth.
- Transfer the puree to a metal bowl set in a larger bowl of ice and cold water, stir in the half and half and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.
- While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon of oil over moderate heat, stirring, until they are browned, transfer the croutons to paper towels and season them with salt.
- Divide the soup between 2 or 3 bowls and top it with the croutons and the tomato.
Arugula, Garlic Chips & Parmesan Salad
Ingredients
- 3 ounces (1 1/2 cups) arugula leaves
- 2 ounces (1/2 cup) Parmesan cheese, thinly shaved
- 3 1/2 ounces of Enoki Mushrooms
- 4-5 garlic cloves
- 3 Tbsp. virgin olive oil
- 1.Tbsp. white wine vinegar
- Brittany sea salt and freshly ground black pepper to taste
Directions
- Wash arugula leaves and Enoki mushrooms and drain well.
- Slice garlic cloves into thin chips, then fry them in olive oil until browned and crisp.
- Let cool and dry on paper towel.
- Put arugula into a salad bowl and scatter the garlic chips and Parmesan cheese over top.
- Make the dressing by mixing the oil and vinegar together in a tightly lidded screw-top jar.
- Season with salt and pepper to taste.
- Just before serving, pour dressing over the salad and toss well.
Cucumber Purslane Yogurt Salad
Ingredients
- 3 to 6 med. cucumbers, peeled & seeded (if prefer) and cut into quarter-round slices
- 1 bunch purslane, large stems removed, washed and drained well
- 2 T each, fresh chopped mint, cilantro and chervil
- 4 c whole milk yogurt
- 1/4 c organic olive oil
- 3 cloves garlic, finely minced or pureed
- 2 t ground coriander
- Sea salt and freshly ground black pepper
Directions
- Place the cucumbers, purslane and herbs into a large bowl.
- In another bowl, stir together the yogurt, olive oil, garlic, and coriander and season to taste with sea salt.
- Add the yogurt mixture to the cucumbers & purslane and mix well.
- Add a pinch of ground black pepper.
- Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.
Radicchio, Avocado & Grapefruit Salad
Ingredients
- 2 Ruby Red grapefruit
- 1 head radicchio, cored and coarsely chopped
- 2 T olive oil
- 2 T lime juice
- 1 firm-ripe avocado, peeled and sliced
- 1/3 cup chopped smoked almonds
- 1/4 cup sliced green onion
- Sea salt and fresh ground pepper to taste
Directions
- Section grapefruit; set fruit aside and squeeze membrane to release any juice into large bowl.
- Whisk in oil and lime juice, add radicchio and toss.
- Divide evenly among flour plates and top with grapefruit sections, avocado, almonds, and green onion; season to
- taste with sea salt and pepper. Serve immediately.
Chicken Soup with Rice
Ingredients
- 1 (2-lb) rotisserie chicken
- 3 celery ribs
- 1 medium onion, quartered and left unpeeled
- 6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley
- 2 fresh thyme sprigs
- 1 Turkish or 1/2 California bay leaf
- 10 cups reduced-sodium chicken broth (80 fl oz)
- 2 medium carrots, cut into1/4-inch-thick slices
- 1/2 cup long-grain rice, rinsed
Directions
- Remove meat from chicken, reserving skin and bones.
- Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour.
- While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use.
- Cut remaining 2 celery ribs into 1/4-inch dice.
- Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
- Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes.
- Stir in shredded chicken and chopped parsley.
Buy Ingredients
1 (2-lb) rotisserie chicken
3 celery ribs
1 medium onion, quartered and left unpeeled
6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley
2 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
10 cups reduced-sodium chicken broth (80 fl oz)
2 medium carrots, cut into1/4-inch-thick slices
1/2 cup long-grain rice, rinsed
Cucumber Purslane Yogurt Salad
Ingredients
- 3 to 6 med. cucumbers, peeled & seeded (if prefer) and cut into quarter-round slices
- 1 bunch purslane, large stems removed, washed and drained well
- 2 T each, fresh chopped mint, cilantro and chervil
- 4 c whole milk yogurt
- 1/4 c organic olive oil
- 3 cloves garlic, finely minced or pureed
- 2 t ground coriander
- Sea salt and freshly ground black pepper
Directions
- Place the cucumbers, purslane and herbs into a large bowl.
- In another bowl, stir together the yogurt, olive oil, garlic, and coriander and season to taste with sea salt.
- Add the yogurt mixture to the cucumbers & purslane and mix well.
- Add a pinch of ground black pepper.
- Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.
