Category Archives: Lunch

Quiche with fresh greens

quicheslice
There’s nothing a mom loves more than a meal that satisfies all your nutritional and taste bud needs in one dish. Right now that dish for me is a quiche. Its got your carb group, your dairy group, your protein group and your vegetable groups all in one place.

My summer CSA has started up and I already have greens in my refrigerator that defy my usual comfort zone. Turnips, garlic scapes, collard greens. Whenever I’ve had collard greens they usually accompany barbecue and to be honest, I’m not a huge fan. They are limp, flaccid, over-sauteed. When fresh they are leafy and green and I know I can do better that the mushy stuff I feel like I’m supposed to like but never really do. But baked in a quiche they add a fresh crunch of healthiness.

If you don’t have collard greens you can substitute kale, Swiss chard or another hearty, leafy green. For a gluten free version look for a pre-made GF crust in your local store. I find mine in the freezer section of my natural market.  whole

  • 1 roll-out pie crust
  • 3 eggs, 1 seperated
  • 2 tbsp butter
  • 8 garlic scapes, chopped to ½ inch pcs
  • 2 cloves garlic, chopped
  • 1 bunch collard greens, ribs removed and chopped into ½ inch pcs
  • 4 scallions, chopped white parts
  • 6 oz hard cheese;  gruyere or fontina or Alpine blend
  • 1 cup milk
  • salt & pepper

Preheat the oven to 450. Roll out the crust and fit it into a quiche pan or pie plate using foil to protect the top edges. Using a fork, poke a few holes in the bottom. Bake until light golden brown, about 15 minutes. While the crust is baking, beat the white of one egg in a small bowl. Remove crust from from oven. Brush thoroughly with egg white and bake for 2 more minutes. Remove from oven and reduce temp to 375.

Heat the butter in a large pan over medium-low heat. Add garlic scapes and sautee for 8 minutes or until soft, stirring regularly. Add the garlic and sautee for one minute. Add the collards and toss to cover with butter. Cook until limp, about 2 minutes. Remove from pan into a bowl to cool.

Beat the 2 eggs and 1 yoke together with the milk until smooth. Fold in the vegetable mixture. Season with salt and pepper.  Scatter half the cheese evenly over the bottom of the crust. Pour in the egg mixture top with the rest of the cheese. Top with chopped scallions. Bake for 25 minutes or until set in the center. Cool for 10 minutes before serving.

Chicken and Cabbage Salad

chickencabbage salad

Not long ago I talked about my love for the roasted chicken and its many uses. What I didn’t tell you is that more than anything I love the rotisserie chicken you pick up at the grocery, the one that they have cooked for you. The appeal is obvious-no cooking for me tonight! My work is done. If you are not one to sit at the table and assail the roasted chicken with your bare hands but want a more civilized experience here is an easy way to add a few other things into the mix and have a nice one plate meal.

  • The meat from one rotisserie chicken, shredded
  • ½ head of a small red cabbage, thinly sliced
  • 2 medium carrots, peeled and shredded
  • 4 scallions, sliced
  • ½ small red onion thinly sliced
  • ¼ cup fresh chopped cilantro
  • Sesame-ginger salad dressing

Combine the first 6 ingredients in a large bowl, dress with your favorite sesame-ginger salad dressing to you liking.

Potato Lentil Salad with a Garlic Mustard Vinaigrette

Purple potatoes are pretty.

Purple potatoes are pretty.

I got these beautiful purple potatoes from my winter CSA share and really wanted to share them with someone-why not you? They look so nice next to lentils, which are not known for their good looks. Or taste for that matter. I think of lentils as one of the more blah foods out there even though they’re healthy and full of good stuff for you and all that, I still need to disguise them with other ingredients to reap their benefits. You can buy lentils in a can, which eliminates the overnight soaking or whatever those people who write recipes and don’t have babies will tell you to do (look for them with the Goya canned goods if you have a hard time finding them in your store).

This is a fantastic example of a make-in-stages recipe. The dressing can be made hours ahead of time. Potatoes can be boiled and left to cool at any point. After that, it’s just throwing things together in a serving bowl. Keeps for 3 days refrigerated in an air-tight container.

  • 1 lb potatoes, peeled
  • 1 15 oz can lentils, drained and rinsed
  • Salt and pepper

Dressing

  • 2 large shallots finely diced,
  • 2 tablespoons red wine vinegar
  • 1 to 2 garlic cloves, minced or smashed to a paste
  • 1 tablespoon smooth Dijon mustard
  • 1/4 cup of your favorite olive oil
  • 2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped
  • 2 tablespoons pickle relish
  • 1 to 2 scallions, thinly sliced
  • 1/2 cup chopped flat leaf parsley

Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers, relish and scallions.

In a large pot cover the potatoes with 2 inches of cold water. Bring to a boil, reduce to a simmer and simmer until potatoes a re soft when poked with a sharp knife. Remove and let cool enough to handle. Cut into 1 inch pieces.

Assemble salad:  Place potatoes in a serving bowl. Add lentils, dressing and all but 1 tablespoon of parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley and serve.

Leftovers reborn, hot & cold

Let’s say you roasted a chicken last night and now you have the leftover meat in your fridge. If you have a few cans of the right stuff on the shelf you can have a whole new meal with that leftover chicken. With mostly the same ingredients you have 2 choices, a salad or a soup. Both are easy and don’t require much more that opening a few cans and chopping a vegetable or two. 

Go ahead and toss in any other vegetables you have kicking around the produce drawer-both of these recipes are excellent with celery or carrots added. The salad could benefit from a few slivers of red onion, too.  

The rice can be cooked ahead of time and let cool.

salad

Salad

  • Leftover chicken chopped into bite-sized pieces
  • 1 15oz can corn
  • 1 15oz can Cannellini beans
  • 2-ish cups cooked rice
  • 4 large kale leaves, chopped (Swiss chard or spinach will also work)
  • salt & pepper
  • olive oil
  • balsamic vinegar
  • herbs fresh or dried like rosemary, basin or thyme

Measure out one cup of rice (dry) and cook according to directions. Rinse the corn and beans in a colander, drain to dry. When the rice is done let it cool in a large bowl. Add the corn, beans, chicken and kale to the bowl. Toss with olive oil, balsamic and any herbs you have. You can also use salad dressing from a bottle.  Add salt & pepper to taste.

If it feels a little bland, this is a really good place to add a little hot sauce like Sriracha.

soup

Soup

  • 4 cups chicken broth
  • ½ onion chopped
  • 1 tbsp olive oil
  • Leftover chicken copped into bite-sized pieces
  • 1 15oz can corn
  • 1 15oz can Cannellini beans
  • 1cup cooked rice
  • 4 large kale leaves, chopped (Swiss chard or spinach will also work)
  • salt & pepper
  • 1 tbsp herbs fresh or dried like rosemary, basin or thyme
  • Sriracha or another hot sauce of your

Rinse the corn and beans in a colander, drain to dry. Heat the olive oil in a soup pot over med-low heat. Cook for 5 minutes or until onion gets soft but does not burn. Add chicken broth, corn, beans, kale, rice, and leftover chicken. Add herbs, salt & pepper.

Bring to a boil then reduce to a simmer. Put a lid on the pot but leave it ajar and simmer for 30 minutes, stirring once or twice to ensure the rice is not sticking. Serve with a little Sriracha.

Chicken Noodle Soup

chickensoupBefore I even had a chance to think about getting a flu shot-WHAM! I got hit with cold season cooties and they took me down. I spent one day in a medicated haze under the covers but still had to pull myself up and function as a mom later in the day because I had no backup-no sick days exist for the mommy. Days like that make me wistful for another era when kids were more free-range; they got themselves to and from school with no parental escorts. As a kid I walked to kindergarten alone or with a neighbor and we played in the streets after school. I though of this with a heavy sign as I lined up to sign my son out of school while trying not to breathe too heavily on anyone lest my germs go flying.

 When you feel terrible and have no energy to cook (or stand), you need a simple food solution. So now I find myself continuing what appears to be a series of posts about food in a bowl. No cold-catching  blog-writer should forget to post their chicken soup recipe.

I am a firm believer that sick food should not be complicated so I used what I had on hand to make this staple of comfort. There was some leftover chicken from the night before which I threw into the pot along with some fresh dill that I happened to have (but other dried herbs will do just fine like oregano or thyme.) If you have other vegetables in your fridge that need to be used up this is a good place to throw them in, like celery or peppers. And speaking of peppers, if you are someone who likes spicy foods as a cold remedy, try adding some hot sauce to your bowl of soup right before you dig in. I like to keep Sriracha Sauce in my house to spice up meals as needed.

If you have to go gluten-free you can use brown rice pasta as a substitute for regular pasta.

  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, pressed (or minced)
  • 4 cups chicken broth
  • 1 cup water
  • 2 carrots peeled and sliced into rounds
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tbsp dill (dried or fresh)
  • 1 cup uncooked curly pasta

Heat the olive oil in a soup pot over low heat, add the onion and saute for 3 minutes, add the garlic and saute for 7 more minutes or until onion is soft. Add broth, water, carrots and herbs. Bring to a boil then reduce the heat to low and let simmer for 30 minutes. Add the pasta and simmer for 15 minutes longer. Remove bay leaf before serving. Add hot sauce after serving as needed.

Kale and White Bean Soup

kbs

For the love of all things warm and in a bowl, I have another soup for you today. When I need to throw together a meal in a pot, this is my go-to soup and if I’m on my game, I’ll have half the ingredients already sitting around my house. If my cupboard is well stocked I’ll have several large cans of tomatoes (diced, crushed, whole plum, whatever) alongside white beans and broth. The kale seems to come into my life in a constant flow whether its via my CSA or my good intentions at the store. More often than not it ends up wilting in my fridge but here’s a way to save it from that fate.

Did you know you can keep grated parmesan in the freezer? Because its finely grated you can pull a bag of it out the freezer, spoon a little on the hot soup and it will melt nicely.

  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 bunch of kale leaves, stems removed and chopped
  • 4 cloves garlic minced
  • (2) 28 oz cans diced tomatoes
  • 4 cups chicken stock/vegetable stock
  • (1) 15 oz can canellini beans, drained and rinsed
  • 1 tsp dried rosemary, chopped
  • 1 tsp dried basil
  • optional-parmesan for topping

Heat the oil over medium heat in a large saucepan. Add the onion and sauté for 3 minutes. Add the garlic, reduce the heat to low and sauté for another 7 minutes stirring often. Add kale and cook for 1 minute. Add the tomatoes, stock, and beans. Bring to a boil then immediately lower to simmer. Add basil and rosemary. Simmer uncovered for 30 minutes stirring occasionally.


Ladle into bowls and top with grated parmesan.

Carrot Ginger Soup


rainbowcarrots

Sometime last spring I planted a packet of seeds to grow some rainbow carrots. Most of the seeds sprouted, I got them into the ground in my meager little raised bed and then I kind of ignored them for months. Their greens grew bigger and bigger, my husband implored me to harvest them. I told him it could wait until fall. Finally one day I noticed the top of a big purple carrot poking out of the ground. I got my trowel and dug. Wow! Such beautiful colors. So many carrots. So. Many. Carrots. So many freaky, twisted, mutant looking carrots. So hard to peel. It seems only right that they are paired with another freaky, mutant-looking plant called ginger. Before all the carrots went limp sitting in my produce bin, I put together this lovely carrot ginger soup.

If you are a soup maker, I highly recommend getting a stick blender if you don’t already have one. Its about a million times easier to puree your soups with one. If you put hot soup in a blender to puree, the heat will create a volcano effect. You’ll open up the blender and your nice batch of pureed soup will explode all over your counters, your ceiling and best of all-on you!

carrotginger

  • 4 cups low-sodium vegetable broth, divided
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons freshly grated ginger
  • 1 pound carrots, coarsely chopped
  • 1 medium Yukon gold potato, peeled and cut into 1-inch chunks
  • 1 teaspoon lemon juice

Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, carrots, potato and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. If you have a stick blender, use it to puree the soup in the pan. If you don’t have a stick blender, let the mixture cool then, in batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice.