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Broccoli and Roasted Garlic Quiche
One of my favorite things to make in the Summer is quiche with broccoli from the garden and eggs from our chickens. I just made two of these for a baby shower brunch last weekend and they were a big hit. The secret is the homemade crust and the farm fresh eggs. Also, to avoid cow’s milk dairy, I make mine with soy creamer and goat and sheep cheese. And yes, it still tastes delicious and firms up just like it would with real milk. People are often impressed that I make my own crust. I should just take the compliment, but usually don’t, because the crust is so easy…
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Cook the Books: Chicken Breasts Diable, Crumb-Coated Broccoli and Cheesy Rice with Spinach
In my last post, I mentioned that something I have been looking forward to is Meg of Grow and Resist and Oh Briggsy‘s Cook the Books Cookbook Challenge. They are co-hosting a year long cookbook challenge, where they pick a cookbook a month to cook from. I love blog challenges and they sold me on it with their amazing, interesting and unique cookbook choices. The January cookbook is Around My French Table by Dorie Greenspan. It’s a beautiful cookbook with gorgeous photography and it’s French home-cooking so nothing seems too technical. It’s just my speed. I am so excited to cook from it, for so many reasons. One reason being, that I…
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Ode to Summer Stir-Fry
Oh Stir-fry. You are this gardener’s staple meal. I don’t think I made a lot of stir-fry before I grew my own vegetables. Now I make it a lot in the Summer, because I can throw whatever I have ready in the garden, into the wok, and end up with an amazing meal full of the fresh-from-the-garden flavor! The star of this stir-fry is really the Chiogga beets. I barely put any sauce on this and the beets give it a really nice flavor! Summer Stir-Fry Ingredients- 1/2 pound sugar snap peas 4-5 medium to large beets, boiled and chopped 1 pound carrots, chopped 1 pound broccoli, chopped 3 cups…
